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[Name] Tuna Salad Plate [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-03-01T19:02:00Z [Description] A salad made with Solid White Albacore Tuna (In Water), crisp vegetables and Fresh Garden Herbs. Served with Fresh Garden Tomatoes and sliced Dill Pickles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/67/7/vLBkhwkcRCyvxhzd6n3h_TUNA%20SALAD%20PLATE.JPG" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "2", "1", "1/3", "3", "3", "3", "2", "1", "2", "4"] [RecipeIngredientParts] ["albacore tuna", "fresh lemon juice", "garlic powder", "fresh thyme", "white pepper", "mayonnaise", "green onions", "carrots", "red bell peppers", "hard-boiled egg", "beefsteak tomatoes", "dill pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.8 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 82.3 [SodiumContent] 974.8 [CarbohydrateContent] 9.6 [FiberContent] 2.4 [SugarContent] 5.7 [ProteinContent] 23.1 [RecipeServings] nan [RecipeYield] 4 Plates [RecipeInstructions] In a large bowl combine tuna, lemon juice, garlic powder, thyme, celery salt, white pepper and mayonnaise. use a Pastry Knife to mix the tuna. Season with fine sea salt and white pepper to taste. Add green onions, carrots, cilantro, sweet pickle relish and hard-boiled egg. Mix salad until all ingredients are combined. Season Tuna Salad with fine sea salt and white pepper to taste. Cover with plastic wrap and chill for 20-minutes. Place romaine lettuce leaves on salad plate and add tuna. Place sliced tomatoes, dill pickles on plate and serve. Garnish with Fresh Cilantro Sprigs.
[Name] Balela [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-03-01T21:28:00Z [Description] This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking. Anne Stewart Relish magazine [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "0.5", "2", "2/3", "1/4", "3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["garbanzo beans", "black beans", "tomatoes", "onion", "garlic powder", "olive oil", "fresh lemon juice", "parsley", "salt", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.8 [FatContent] 11.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 617.7 [CarbohydrateContent] 39.2 [FiberContent] 9.5 [SugarContent] 3.0 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients; mix well. let stand at room temperature for 30 minutes.
[Name] Black Pepper Beef With Green Beans [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT15M [PrepTime] PT12M [TotalTime] PT27M [DatePublished] 2018-03-01T21:37:00Z [Description] A Cantonese favorite that uses freshly ground black pepper for spiciness, this dish is not so much hot and spicy as deeply flavorful. Use more or less pepper to suit your taste,” Helen Chen says. Easy Chinese Stir-Fries, by Helen Chen [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "1", "2", "3", "1/4", "2", "1"] [RecipeIngredientParts] ["green beans", "dark soy sauce", "soy sauce", "cornstarch", "dry sherry", "sugar", "fresh coarse ground black pepper", "canola oil", "water", "fresh ginger", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.0 [FatContent] 17.9 [SaturatedFatContent] 3.8 [CholesterolContent] 57.8 [SodiumContent] 557.6 [CarbohydrateContent] 15.0 [FiberContent] 3.9 [SugarContent] 6.1 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long. 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices. 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well. 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish. 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes. 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.
[Name] Balela [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-03-01T21:51:00Z [Description] This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "7 1/2", "2", "2/3", "1/4", "3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["garbanzo beans", "canned black beans", "tomatoes", "onion", "garlic powder", "extra virgin olive oil", "fresh lemon juice", "parsley", "salt", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.8 [FatContent] 11.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 823.1 [CarbohydrateContent] 39.0 [FiberContent] 9.9 [SugarContent] 3.0 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] combine all ingredients in a medium bowl. let stand at room temperature for 30 minutes before serving.
[Name] Surmullet Fillet With Vongole in White Wine and Bisque Sauce [AuthorId] 2002015048 [AuthorName] Maxim S. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-03-01T21:56:00Z [Description] This dish is a combination of Mediterranean and Russian cuisines. In this dish I mixed spicy and slightly sour dried cherry tomatoes and fresh and crunchy vegetable tartare. This makes the dish multifaceted and harmonious. And the most imporatant thing in this dish is the sauce! Bisque is saturated sauce that is prepared from the shells of shrimp and other shellfish. But I cooked this sauce from mullet's skeletons and heads. And thus we used the fish completely. P.S. Sorry for my bad English. I'm still learning ^^ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002015048/VM5JbwCrRZWvoKN7mcHA_IMG_5796.JPG2017.jpg" [RecipeCategory] Russian [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "20", "4", "50", "50", "8", "2", "10", "1", "4", "50", "50", "1", "2", "200", "150", "150", "40", "40", "80", "1", "1", "8", "150", "10", "50", "3", "50"] [RecipeIngredientParts] ["thyme", "garlic cloves", "butter", "cherry tomatoes", "garlic cloves", "thyme", "sugar", "olive oil", "leeks", "onions", "tomato paste", "white wine", "butter", "shallots", "celery", "tomatoes", "capers", "olive oil", "clams", "white wine", "thyme", "butter", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1926.5 [FatContent] 190.2 [SaturatedFatContent] 87.4 [CholesterolContent] 352.1 [SodiumContent] 1013.7 [CarbohydrateContent] 29.0 [FiberContent] 5.0 [SugarContent] 6.3 [ProteinContent] 6.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 135C (400F]. Cherry tomatoes cut in half and put on a baking sheet. Add smashed garlic cloves, thyme. sugar, olive oil and stir well. Place into the oven for 1 hour. Clean the fish, gut, remove the heads and separate the fillets. Skeletons and heads are left on the sause. Each fillet season with salt and white peper. Now cook the sause. Preheat the oven to 250C (482F], On a baking sheet with parchment lay the skeletons of red mullet, the white part of the leek, onions, garlic, thyme and tomato paste. Add the butter and all mix well. Put into the oven for 15 minute Finished base for the sauce put in a pot, still a little fry and pour dry white wine. Evaporate by half, then add 200 ml of water and evaporate by half again. Filter through the sieve and send the liquid back into the pan, add worm creame and butter, stir well, bring to taste with salt and white pepper. Vegetables for tartare peel and cut into small cubes, mix in a bowl with capers and olive oil. Season with salt to taste. Put it in the refrigerator. Warm up the olive oil, add butter, thyme and smashed garlic cloves, give the aroma to open up. Add vongole and fry them for one minute. Pour wine, salt, cover with a lid and cook for 3-5 minutes. It remains to fry the fillet. Fry it in a mix of olive oil and butter on parchment wit garlic and thyme. Cooked fillet dry on a paper towel to get rid of excess fat. Lets served our dish. At the bottom of the plate pour the sauce. Lay the fillet on top. Nearby lay vongole and pour them in the sauce in which they languished. Next spread the sun-dried tomatoes, and Tartar. You can decorate as desired with herbs, fresh tomato and capers. Bon appétit! I will be glad to answer all your questions.
[Name] Caramel Chip Mini Bundt Cakes [AuthorId] 2002017150 [AuthorName] ortsofsorts.contact [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-01T21:56:00Z [Description] Make and share this Caramel Chip Mini Bundt Cakes 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/2002017150/yRqsPd1Qs2azluuyLLoE_IMG_0685.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1/3", "3", "1", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "light brown sugar", "granulated sugar", "eggs", "sour cream", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.6 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 60.1 [SodiumContent] 202.6 [CarbohydrateContent] 26.7 [FiberContent] 0.5 [SugarContent] 14.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 12 bundts [RecipeInstructions] ["Preheat oven to 350 degrees.", "Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts].", "In a medium bowl combine flour, baking powder, soda, and salt.", "In a large bowl beat softened butter with an electric mixer until smooth and creamy.", "Add sugars and beat until fluffy.", "Beat in eggs, one at a time.", "Add vanilla and beat to combine.", "Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.", "Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.", "Fold in caramel chips.", "Spoon batter into prepared bundt pan. Do not overfill.", "Bake for 20 minutes or until a toothpick inserted in the center comes out clean.", "Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.", "In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze." ]
[Name] JADE Sixty’s Sweet Crispy Chicken Recipe [AuthorId] 2002023745 [AuthorName] Staff Writer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-01T21:57:00Z [Description] JADE Sixty is an upscale restaurant on Manhattan’s Upper East Side, offering traditional steakhouse favorites alongside Asian delicacies. The swanky new spot is helmed by restauranteurs Stratis Morfogen and Franco Moscato, with renowned chefs Skinny Mei and Albert Diaz in the kitchen. One of JADE Sixty’s signature dishes, the Crispy Sweet Chicken, can be made at home now using the simplified shopping list and ingredients below. Of course if you’re in New York City, you should stop by to check out the real deal instead! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002023745/p3GpAp9jRsuUy30Ko5bp_JADE%20Sixty%27s%20Sweet%20Crispy%20Chicken%20Photo%20(POST).jpg" [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["chicken breasts", "cornstarch", "rice vinegar", "ginger", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1823.9 [FatContent] 110.7 [SaturatedFatContent] 28.4 [CholesterolContent] 581.1 [SodiumContent] 573.1 [CarbohydrateContent] 6.1 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 189.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, coat the diced chicken evenly and powder it with 2 tablespoons corn starch to give the chicken a crispy texture. For the sweet sauce: Mix together 1 tablespoons rice vinegar, 1 tablespoons chili oil, 1/4 teaspoons chopped ginger, 1 teaspoons chopped garlic and Chinese spices in a small bowl then set aside. Add 2 tablespoons soybean oil to a large pan with high flame wok, add diced chicken and heat saucepan on medium-high heat until the chicken turns to a light golden color. Boil the chicken with oil for 1 minute per side then reduce heat to low simmer. Stir the sauce continuously before pouring it over the chicken then cook on low heat until the onion smell is apparent. Simmer uncovered for 8-10 minutes to reduce liquid and concentrate flavors until the sauce thickens. Once the chicken is done cooking, place it on top of white rice to create a great combination of sweet and savory.
[Name] Honey Mustard Chicken [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-01T23:25:00Z [Description] Make and share this Honey Mustard Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1", "2", "1", "8"] [RecipeIngredientParts] ["grainy mustard", "Dijon mustard", "honey", "soy sauce", "fresh tarragon", "gingerroot", "boneless skinless chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.1 [FatContent] 6.8 [SaturatedFatContent] 1.5 [CholesterolContent] 114.5 [SodiumContent] 559.1 [CarbohydrateContent] 38.1 [FiberContent] 1.3 [SugarContent] 35.1 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat the oven to 350°F. Trim any excess fat from the chicken thighs. combine the grainy and Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat. place the thighs and sauce in a baking dish. Bake for 45 minutes or until the thighs register 175 degrees. Spoon sauce over the thighs and serve.
[Name] Hamantashin [AuthorId] 2651788 [AuthorName] pesachz [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-03-02T16:41:00Z [Description] Make and share this Hamantashin recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1 1/2", "1/4", "1", "2 1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "honey", "baking powder", "salt", "vanilla extract", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.6 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 14.9 [SodiumContent] 51.0 [CarbohydrateContent] 15.7 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 1.8 [RecipeServings] 25.0 [RecipeYield] 50 Hamantashin [RecipeInstructions] Beat eggs (you can do it by hand, no mixer necessary]. Add all the rest of the ingredients BESIDES THE FLOUR and mix well. Add the flour SLOWLY until the dough is soft and workable (this might mean more or less than the recipe amount. Roll out the dough flat about 1/8-1/4 inch thick, then cut out circles. (The top of a glass is ideal for cutting nice round circles]. Fill each circle with ~1 Tbs of filling in the center. (I use pie filling, you can use any fruity or poppy filling or you can use brownie pieces with chocolate chips pressed in, and then melted chocolate drip drizzle after they are baked and cooled.]. Fold up sides in three sections forming a triangle, and pinch the sides together at each corner. Bake at 350°F for about 15-20 minutes until the points of the triangle are lightly browned. (Check the oven often after 15 minutes, chocolate ones can be ready sooner.].
[Name] Sheila's Amazing Peppermint Bark [AuthorId] 259154 [AuthorName] chemonurse93 [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-03-02T19:24:00Z [Description] This is a recipe I made up. I don't like hard peppermint candy in my bark and this seemed logical so here is the recipe. Everyone I have made it for loves it. You will, too, mainly because it is sooo easy!!! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["24", "24", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 20-30 pieces [RecipeInstructions] Line large bar pan with wax paper and set aside. Melt all but three squares chocolate bark in microwave according to package directions. Spread this out on your wax paper evenly. Set in refrigerator until it hardens. After chocolate bark is hardened, melt all of white almond bark in microwave according to package directions. Spread this over chocolate evenly. While white bark is still melted, evenly sprinkle Andes chips over entire surface. With greased hands, gently pat chips down into white bark and return to refrigerator to set. If you desire, you can melt rest of chocolate bark, place in baggie, cut small hole in end, and drizzle over the top. Enjoy.
[Name] Nazook, Buttery Armenian Streusel-Stuffed Pastries [AuthorId] 2464536 [AuthorName] CocointheKitchen [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2018-03-02T19:37:00Z [Description] This is my grandmother Nina's recipe and yields about 4 dozen cookies, which seems like a lot, til you taste one, then it won't be enough! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2464536/qDnNyNYhS1OjwAjGpaEu_945127045639612.jpg" [RecipeCategory] Dessert [Keywords] ["Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1 1/2", "1", "1", "4 1/2", "8", "2", "2", "1", "1/2", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "warm water", "sugar", "butter", "flour", "sour cream", "white vinegar", "baking powder", "vanilla beans", "butter", "sugar", "flour", "vanilla beans", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2076.8 [FatContent] 111.6 [SaturatedFatContent] 66.7 [CholesterolContent] 368.1 [SodiumContent] 1081.2 [CarbohydrateContent] 247.5 [FiberContent] 5.6 [SugarContent] 103.6 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Make the dough: Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes. In a large saucepan over low heat, melt the butter and sugar. Measure the rest of the dough ingredients into a bowl and add the butter mixture. Stir and knead for 5-10 minutes. Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic. Chill in the fridge for 6 hours. Make the filling: Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder. Then steep in hot water, maybe 5 minutes. In a clean bowl, measure the dry ingredients for the filling. Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency. Add the vanilla, then steeped saffron. Put it all together: Remove dough from fridge and set aside to warm to room temp, 15-20 minutes. Preheat oven to 325 F, then immediately reduce temperature to 300°F. Make the glaze by beating together one egg and a splash milk in a small bowl. Lightly dust a rolling pin and clean surface with flour. Unwrap one of the dough balls and roll it out to about 1/8th inch thickness. Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin. Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log. Line a baking sheet with parchment paper. Transfer the stuffed dough log to the baking sheet. Using a sharp knife, cut log into about 6 pieces. Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven. About 3 dough balls/logs will fit onto a standard cookie sheet. Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown. These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!
[Name] Bacon Cheeseburger Meatloaf [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2018-03-02T19:41:00Z [Description] Make and share this Bacon Cheeseburger Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "10", "1", "2", "1/4", "1/4", "1", "1/4", "1/4", "1/3", "2", "1"] [RecipeIngredientParts] ["bacon", "sharp cheddar cheese", "eggs", "mayonnaise", "Worcestershire sauce", "salt", "black pepper", "ketchup", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.0 [FatContent] 20.0 [SaturatedFatContent] 9.4 [CholesterolContent] 97.8 [SodiumContent] 450.9 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 2.2 [ProteinContent] 16.1 [RecipeServings] 10.0 [RecipeYield] 1 loaf pan [RecipeInstructions] ["Preheat oven to 350 °F.", "In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.", "In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.", "Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink." ]
[Name] Lemon Tart With Oatmeal Cookie Crust [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-03-03T22:03:00Z [Description] Lemon Tart with Oatmeal Cookie Crust is a simple, delicious, flourless dessert that tastes like an oatmeal cookie with luscious lemon filling, is ready in about an hour and tastes as good as it looks! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/ZIMqFNHQSWa7woxnyg9k_1.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/3", "1", "3", "1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon juice", "cornstarch", "powdered sugar", "oatmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.3 [FatContent] 10.2 [SaturatedFatContent] 5.6 [CholesterolContent] 90.1 [SodiumContent] 95.8 [CarbohydrateContent] 54.1 [FiberContent] 1.1 [SugarContent] 41.6 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 350 degrees. In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended. Press into the bottom and halfway up the sides of a 9\" tart pan. Bake crust at 350 degrees for 20 minutes or until lightly browned. Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth. Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready. Remove from oven and let cool 10 minutes. Dust with powdered sugar. Serves 6 to 8.
[Name] Pumpkin Soup [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-03-04T05:12:00Z [Description] Make and share this Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "6", "1", "2", "4", "1"] [RecipeIngredientParts] ["pumpkin", "water", "cloves", "cinnamon stick", "vinegar", "butter", "ground sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.9 [FatContent] 41.8 [SaturatedFatContent] 17.4 [CholesterolContent] 112.2 [SodiumContent] 828.6 [CarbohydrateContent] 14.8 [FiberContent] 1.1 [SugarContent] 3.1 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Peel the pumpkin, remove the seeds and strings, and cut the flesh into cubes. Combine water/stock, pumpkin, and spices in a pot and simmer 25 minutes. Meanwhile cook the sausage in a skillet. Remove the spices and puree the soup with an immersion blender or in a food processor. Add the vinegar and butter, simmer 5 more minutes, add the sausage, season with salt and pepper, and serve with some fresh baked bread!
[Name] Hot Crab Cakes [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-04T23:22:00Z [Description] Make and share this Hot Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["lump crabmeat", "panko breadcrumbs", "egg", "scallion", "red onion", "cilantro", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.2 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 53.0 [SodiumContent] 336.8 [CarbohydrateContent] 16.2 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 13.7 [RecipeServings] 10.0 [RecipeYield] 10 cakes [RecipeInstructions] mix all ingredients and make cakes. spray cakes with olive oil spray. pan fry in a dry pan.
[Name] Spicy Romesco Sauce [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-04T23:46:00Z [Description] Make and share this Spicy Romesco Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "6", "1/2", "1", "4", "1", "2"] [RecipeIngredientParts] ["roma tomato", "red bell peppers", "habanero peppers", "vermouth", "kosher salt", "peppercorn", "white wine vinegar", "turmeric", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 119.6 [CarbohydrateContent] 4.7 [FiberContent] 1.3 [SugarContent] 2.0 [ProteinContent] 0.8 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] In the event you don't have shallots, use 1/4 of a large red onion instead. roughly chop the peppers, onions and garlic. Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge. Once everything is pretty soft, put it in a blender and blend until very smooth. When ready to serve the crab cakes (detailed in the other recipe \"Hot Crab Cakes\"] then heat the sauce to very hot before spooning over the crab cakes.
[Name] Roast Chicken (Creole Style) [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2018-03-05T05:25:00Z [Description] Make and share this Roast Chicken (Creole Style) 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/53/52/64/qPbzqqDcQmW2Om2uvYO8_Creole chicken 1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/PNMnb6COReeWOEmhJkYB_Marinade s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/atzjMeTiTjWsJt80JStv_creole%20chicken%2012%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/ftxbprCTK2jssvfwpqMP_creole%20chicken%2013%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/iv0StGIDQgaNqoHeJHhy_creole%20chicken%208%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/PHXT9DkhQ123FjcyTLqY_creole%20chicken%207%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/64/ECBmJDQmRzKYUICN3tOb_creole%20chicken%200%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/nxOah1kBTlqkpoeaVaxL_creole%20chicken%206%20s.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Native American", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["400", "1", "4", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "onion", "garlic cloves", "paprika", "salt", "oregano", "cayenne pepper", "fresh ground black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.0 [FatContent] 32.6 [SaturatedFatContent] 7.3 [CholesterolContent] 128.0 [SodiumContent] 1293.5 [CarbohydrateContent] 7.8 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 43.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the chicken in a bowl and pour over the olive oil. Mix all the spices together with the onion and garlic and then pour half over the oiled chicken. Mix well then pour over the remaining spice mixture and mix in thoroughly. Cover and refrigerate for 30 minutes or more. Preheat the oven to 220 deg C and roast the chicken for 40 minutes turning once.
[Name] Basic Fry Batter/Wing Batter [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-05T06:42:00Z [Description] This is a basic batter for frying all manner of foods. Also included is the ingredients needed for making a great batter for Buffalo Wings. All you have to do is add your favorite wing sauce after cooking. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Deep Fried", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "1", "2/3", "1", "1", "1"] [RecipeIngredientParts] ["cornstarch", "flour", "baking powder", "salt", "pepper", "water", "paprika", "garlic powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1348.2 [CarbohydrateContent] 22.6 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, mix all of the dry ingredients together. Add the water and whisk until almost smooth. Coat food item in batter and deep fry or pan fry as normal or until golden brown. Wings: Deep fry chicken wings for 8-10 minutes at 350F.
[Name] Chicken Tikka Masala With Cream [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-03-05T06:45:00Z [Description] A very classic Tikka Masala that you would get in many restaurants in London. This variation uses cream instead of yogurt. Which gives a creamy texture that does not break and is amazing with jasmine rice. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Indian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "1", "1", "2", "6", "1", "1", "3"] [RecipeIngredientParts] ["butter", "yellow onion", "garlic cloves", "garam masala", "curry powder", "tomato sauce", "crushed tomatoes", "heavy cream", "boneless chicken breasts", "curry powder", "salt", "cooked jasmine rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.4 [FatContent] 35.3 [SaturatedFatContent] 18.4 [CholesterolContent] 96.8 [SodiumContent] 963.6 [CarbohydrateContent] 37.3 [FiberContent] 3.5 [SugarContent] 3.8 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauce: In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute. Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute. Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes. Chicken: Mix together the Cury and salt, evenly coat the pieces of chicken. In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside. Mix: Add the cooked chicken to the thickened sauce and mix well, season to taste. Serve overtop cooked jasmine rice.
[Name] Cheese Sauce - Quick and Easy [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-03-05T13:09:00Z [Description] A smooth creamy cheese sauce thats great over vegetables specially when serving Fish or Chicken. you can make it ahead and heat up slowly in the microwave which is so handy [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/67/YYAKTi3yS5Gc0tGznBV9_P1090611.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/233780/X2IORnkqQyGHlgrguOex_P1090627.jpg"] [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "375", "35", "1/2", "70"] [RecipeIngredientParts] ["butter", "milk", "flour", "mustard", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 475.9 [FatContent] 35.6 [SaturatedFatContent] 22.4 [CholesterolContent] 101.5 [SodiumContent] 620.3 [CarbohydrateContent] 24.9 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 320 mil [RecipeInstructions] Melt butter in pan and add the flour with some of the milk, so that its a paste. Add the remainder of the milk and all of the grated cheese, return to the heat and gradually bring to the boil, stirring constantly. A non stick saucepan is good - or you can actually microwave it on medium or less, still stirring as much as possible to stop lumps . add a little salt if needed. you can reheat in the microwave if necessary.
[Name] Cider-Glazed Brussels Sprouts and Bacon [AuthorId] 381086 [AuthorName] Eric R. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-03-05T19:40:00Z [Description] If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1 1/2", "1 1/2", "1/2", "1/8", "1/4", "1/8", "3/4"] [RecipeIngredientParts] ["bacon", "Brussels sprouts", "olive oil", "kosher salt", "fresh ground black pepper", "apple cider", "brown sugar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.4 [FatContent] 31.4 [SaturatedFatContent] 9.4 [CholesterolContent] 38.6 [SodiumContent] 802.9 [CarbohydrateContent] 19.3 [FiberContent] 4.4 [SugarContent] 9.6 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.", "Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them], drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.", "Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.", "Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.", "When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more." ]
[Name] Sweet Tea Baby Back Ribs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT24H [TotalTime] PT26H [DatePublished] 2018-03-05T20:55:00Z [Description] Make and share this Sweet Tea Baby Back Ribs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9WNGsRo0R4qKJjfvF6Gj_GK_Carnivorous_204-Soul-Food-Deborah-Van-Treece-Sweet-Tea-Ribs-at-Twisted-Soul-16x9-H.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/4", "3", "5", NA, "2", "3", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["tea", "brown sugar", "kosher salt", "black peppercorns", "bay leaves", "garlic", "clove", "onion powder", "garlic powder", "brown sugar", "cayenne pepper", "chili powder", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3681.0 [FatContent] 191.5 [SaturatedFatContent] 69.0 [CholesterolContent] 737.5 [SodiumContent] 29342.3 [CarbohydrateContent] 290.8 [FiberContent] 8.3 [SugarContent] 223.1 [ProteinContent] 214.8 [RecipeServings] nan [RecipeYield] 2 slabs [RecipeInstructions] Heat tea in a sauce pan over medium heat. Add sugar and remaining brine ingredients. Heat through, stirring occasionally until sugar dissolves in tea. Pour brine into large bowl. Cool and refrigerate for 4 hours. Cut each rib in half and add to brine. Place in the fridge for 18 to 24 hours. Remove ribs from brine and pat dry. Place bone side on a cutting board and rub with rib spice. Turn rib over and rub other side with rib spice. Prep your grill for indirect grilling by placing coals on only one side of the grill. Cook over indirect heat (250 to 300 degrees temperature] for about 2 hours, turning often and checking flame for any small flare ups. Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.
[Name] Roasted Pork Tenderloin With Cajun Cornbread Stuffing [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-05T20:55:00Z [Description] Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uxvfhlTXRLiwDqAvXdRa_Screen%20Shot%202018-03-05%20at%203.46.53%20PM.png" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "2", "2", "1/4", "1/2", "3/4", "8", "1", "1", "1", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["kosher salt", "black pepper", "onion powder", "garlic powder", "butter", "onion", "celery", "andouille sausages", "thyme", "sage", "rosemary", "garlic clove", "broth", "onion powder", "garlic powder", "kosher salt", "white pepper", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1253.3 [FatContent] 63.9 [SaturatedFatContent] 25.2 [CholesterolContent] 431.1 [SodiumContent] 9101.3 [CarbohydrateContent] 27.9 [FiberContent] 4.0 [SugarContent] 8.3 [ProteinContent] 134.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.", "In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.", "Preheat oven to 350 degrees.", "Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 – 12 minutes.", "Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.", "Serve with a savory Aus Jus and Sweet Potato puree." ]
[Name] Bacon Wrapped Garlic Parmesan Asparagus [AuthorId] 102672 [AuthorName] piranhabriana [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-03-06T02:56:00Z [Description] Make and share this Bacon Wrapped Garlic Parmesan Asparagus 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/53/52/71/eZvqgt6rTjWtU5SXva51_7AF72188-C386-4FC2-B1CB-60EF2FEF737A.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/2", "1", "3", NA] [RecipeIngredientParts] ["bacon", "olive oil", "parmesan cheese", "lemon juice", "asparagus", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.7 [FatContent] 8.8 [SaturatedFatContent] 2.1 [CholesterolContent] 6.9 [SodiumContent] 103.7 [CarbohydrateContent] 4.0 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["On a baking sheet covered in foil, put 6 slices of bacon. Put sheet in cold oven, then turn on preheat to 400. Allow bacon to slowly cook for about 10-12 minutes. It should still be rather rare but partially cooked. Take it out and put it aside. Important: KEEP THE FOIL, do not throw it away - see below.", "Meanwhile, put the other ingredients including asparagus into a gallon size ziplock bag and shake to coat thoroughly.", "Wrap 4-5 stalks of asparagus about halfway down with the bacon. Place seamside down on the same foil and sheet you cooked the bacon on (right on the bacon grease spots]. Cook for 10-20 minutes at 400 degrees, depending on how tender you want your asparagus (I like super tender at 20 minutes]." ]
[Name] Buffalo Turkey Cheeseburger With Blue Cheese Brocoli Slaw [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-06T14:54:00Z [Description] Make and share this Buffalo Turkey Cheeseburger With Blue Cheese Brocoli Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1 1/4", "2/3", "1/4", "1", "1", "1/4", "1/4", "1/8", "1", "5", "5"] [RecipeIngredientParts] ["broccoli", "ground turkey", "carrot", "garlic clove", "red onion", "salt", "pepper", "reduced-fat cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.9 [FatContent] 17.3 [SaturatedFatContent] 3.9 [CholesterolContent] 82.1 [SodiumContent] 874.2 [CarbohydrateContent] 29.8 [FiberContent] 2.5 [SugarContent] 5.0 [ProteinContent] 28.3 [RecipeServings] 5.0 [RecipeYield] 6 Burgers [RecipeInstructions] In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside. In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each. Read more at https://www.skinnytaste.com/buffalo-turkey-burgers-with-blue-cheese/#megMeerqdb23u7km.99.
[Name] Skinny Blue Cheese Dressing [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-06T15:00:00Z [Description] Make and share this Skinny Blue Cheese Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "6", "1", "1", "1", "1/8", "1/4", "1/8"] [RecipeIngredientParts] ["blue cheese", "light mayonnaise", "lemon juice", "white wine vinegar", "garlic powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.7 [FatContent] 3.1 [SaturatedFatContent] 1.7 [CholesterolContent] 7.4 [SodiumContent] 221.9 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 1.8 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] 16 Tablespoons [RecipeInstructions] In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup. Read more at https://www.skinnytaste.com/low-fat-creamy-blue-cheese-dressing/#i83l7eUZBrlwTEFR.99.
[Name] Shrimp and Calamari Diablo [AuthorId] 2637627 [AuthorName] sjmarshall1967 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-03-06T16:19:00Z [Description] Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla’s Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2637627/hOM5q34rS3GpDGyFsc2H_28617123_10216028000272292_3869253033178656466_o.jpg" [RecipeCategory] European [Keywords] ["Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1", "2", "10", "1", "20", "8", "1", "1/2", "1", "4 -5"] [RecipeIngredientParts] ["olive oil", "minced garlic cloves", "red pepper flakes", "green onions", "dry white wine", "shrimp", "squid", "tomato puree", "pecorino romano cheese", "pasta", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 993.9 [FatContent] 46.7 [SaturatedFatContent] 12.7 [CholesterolContent] 111.3 [SodiumContent] 1357.2 [CarbohydrateContent] 95.1 [FiberContent] 5.5 [SugarContent] 7.0 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer. Turn up heat and add wine while stirring constantly. Bring to near boil. Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.]. Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer. Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick! Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat. Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
[Name] Classic Chocolate Brownie [AuthorId] 2001881484 [AuthorName] Elisa H. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-03-06T16:19:00Z [Description] This is my Ultimate go to Brownie Recipe I make it all the time, sometimes I change it up and add nuts or dried fruit at Christmas I add Peppermint essence it really is a great Brownie recipe. [Images] character(0) [RecipeCategory] Baking [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "150", "3", "1 1/2", "3/4", "60", "1", "1"] [RecipeIngredientParts] ["butter", "dark chocolate", "eggs", "sugar", "plain flour", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.9 [FatContent] 16.7 [SaturatedFatContent] 9.8 [CholesterolContent] 68.8 [SodiumContent] 108.0 [CarbohydrateContent] 37.8 [FiberContent] 3.3 [SugarContent] 25.2 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate and butter over medium heat, Stir through sugar then let cool before stiring in eggs. Add in all other ingredients Stir well until combined Pour mixture into brownie pan and bake at 180 degrees celsius for 30 min or until set.
[Name] Mississippi Mudcake [AuthorId] 2001881484 [AuthorName] Elisa H. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-03-06T16:20:00Z [Description] I have made this Mudcake for over 20yrs for so many celebrations I've lost count, it is such a family favourite I am asked to bake it often it is sweet, chocolatey and just plain yummy. [Images] character(0) [RecipeCategory] Baking [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "150", "2", "1", "1/3", "2", "1 3/4", "2", "1/4", "2"] [RecipeIngredientParts] ["butter", "dark chocolate", "sugar", "Bourbon", "coffee", "vanilla", "plain flour", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.2 [FatContent] 24.5 [SaturatedFatContent] 15.0 [CholesterolContent] 75.5 [SodiumContent] 224.3 [CarbohydrateContent] 52.3 [FiberContent] 2.9 [SugarContent] 33.6 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Combine chocolate, butter, sugar, bourbon and vanilla in a saucepan and stir over a medium heat until melted and well combined.", "Set aside and let cool until luke warm.", "Stir flour, baking powder, and cocao, into a bowl.", "When chocolate mix cools stir in eggs then fold through the dry ingredients until mixture is well combined and smooth.", "Pour into prepared pan and place in to oven at 180 degrees celsius for 90mins or until skewer comes out clean from center of cake, let cool slightly before serving but it is good warm. I use a 24 inch round springform pan to bake this cake. Its great served with Vanilla ice cream, chocolate ganache, caramel sauce -- the list is endless." ]
[Name] Filipino BBQ Chicken (Negrense With Love) [AuthorId] 2002028523 [AuthorName] KitchenElf [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-03-06T16:20:00Z [Description] Growing up in a family of restaurant owners and chefs, it is tough to not appreciate the art of Cooking. This recipe is one of my beloved dishes growing up. It is for breakfast, lunch, supper, snack, dinner...just about any time of the day. Don't forget to serve it with hot rice or pan de sal. - Nina [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "1 1/2", "1", "3", "2", "2", "1/2", "1/4", "5", "1/4", "1", "3"] [RecipeIngredientParts] ["chicken", "vinegar", "lemons", "fresh ginger", "garlic cloves", "lemongrass", "salt", "ground black pepper", "brown sugar", "butter", "salt", "lemons", "annatto oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.7 [FatContent] 48.7 [SaturatedFatContent] 18.9 [CholesterolContent] 208.3 [SodiumContent] 3925.1 [CarbohydrateContent] 16.8 [FiberContent] 0.9 [SugarContent] 13.9 [ProteinContent] 42.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.", "Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.", "Take out from fridge when ready to cook.", "Prepare the basting sauce by simple combining all the ingredients in a bowl. Grill the chicken pieces for about 20 minutes or until well done while basting both sides with the annatto oil." ]
[Name] Martha Stewart's MACARONI and CHEESE [AuthorId] 2001993725 [AuthorName] hotquilts [CookTime] nan [PrepTime] PT2H30M [TotalTime] PT2H30M [DatePublished] 2018-03-06T16:30:00Z [Description] Make and share this Martha Stewart's MACARONI and CHEESE recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "5 1/2", "1/2", "2", "6", "4 1/2", "1/4", "1", "2", "6", "8", "5 1/2", "1/2", "2", "1/4", "1/4", "1/4", "4 1/2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "milk", "all-purpose flour", "kosher salt", "sharp white cheddar cheese", "cayenne pepper", "elbow macaroni", "gruyere", "pecorino romano cheese", "unsalted butter", "milk", "all-purpose flour", "kosher salt", "nutmeg", "fresh ground black pepper", "cayenne pepper", "sharp white cheddar cheese", "gruyere", "pecorino romano cheese", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1156.1 [FatContent] 65.4 [SaturatedFatContent] 39.9 [CholesterolContent] 200.6 [SodiumContent] 1666.7 [CarbohydrateContent] 89.1 [FiberContent] 3.4 [SugarContent] 3.7 [ProteinContent] 52.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.] Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
[Name] Fast & Easy Spinach/Greek Yogurt Low-Fat Lasagna [AuthorId] 2001859119 [AuthorName] Heather M. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-03-06T16:34:00Z [Description] This lasagna is simply delicious, low-fat, and easy to make. I use whatever pasta sauce and cheeses are on hand to make this crowd-pleaser. I hope your family enjoys this as much as we do! (No one has any idea that the "ricotta" is actually low-fat greek yogurt+veggie broth... mwahahaha!) [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["15 -20", "1", "2", "1 1/2", "1 1/2 - 2", "2 -4", "1", NA] [RecipeIngredientParts] ["vegetable broth", "fresh spinach", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 430.2 [FatContent] 9.6 [SaturatedFatContent] 3.4 [CholesterolContent] 13.0 [SodiumContent] 731.7 [CarbohydrateContent] 63.8 [FiberContent] 4.9 [SugarContent] 16.5 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F. In medium saucepan heat up vegetable broth. Add Greek yogurt and half the cheese to the hot broth. Add spinach gradually to the yogurt/broth mixture. Set aside. Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish. Add a layer of noodles. Spread sauce on top of noodles. Add a layer of 1/3 of the spinach/yogurt/cheese broth. Sprinkle with 1/3 of remaining cheese. Repeat previous 3 directions twice more. Bake for 30 minutes covered, then 10-15 minutes uncovered. Let stand at least 10-15 minutes before serving.
[Name] VEGAN MEATLESS MEATBALLS: THE PRETTY FEED [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2018-03-06T16:34:00Z [Description] This is our favorite meatless meatball recipe which also happens to be Vegan. It is hearty enough for a cold winters pasta dinner and also can be paired with our favorite zoodle plate! You can even just have them by themselves with a spicy mayo dip! This time however, we had them with some egg noodles and fresh pesto! It was unbelievable delicious and making your from scratch is honestly SOOOOO worth the effort. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/80/imjQmRvjTXy9cOXEGpbs_IMG_0364.jpg" [RecipeCategory] Vegan [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/3", "3", "1/2", "3", "3", "1", "1/3", "2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["fresh basil leaves", "romano cheese", "extra virgin olive oil", "pine nuts", "garlic cloves", "garlic cloves", "chickpeas", "chickpeas", "vegan parmesan cheese", "fresh parsley", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.8 [FatContent] 7.2 [SaturatedFatContent] 1.2 [CholesterolContent] 2.0 [SodiumContent] 86.9 [CarbohydrateContent] 6.0 [FiberContent] 1.0 [SugarContent] 0.6 [ProteinContent] 2.1 [RecipeServings] 22.0 [RecipeYield] nan [RecipeInstructions] ["Basil Pesto: For the Basil Pesto mix together the basil, roman, olive oil, pine nuts, cloves, in a food processor. You can slowly add in the olive oil and pulse the mixture. Set aside for now! We could literally drink this stuff.", "Preheat oven to 375 degrees F (190 C] and prepare aquafaba in a small dish.", "In a large skillet heat ½ tsp of olive oil over medium heat. Sauté onion until translucent and then add garlic in until you can smell it (yes this is a test to check if it's ready. That should take about 3 minutes. Set aside.", "Add chickpeas to food processor and pulse to break down (do not over process]. Then add sautéd onion, garlic, and aquafaba, parsley, bread crumbs and tomato sauce and mix, scraping down sides as needed. You want it to form into a moldable “dough.”.", "Taste and adjust seasonings as needed. The chickpeas will come across as a little bland, but once seasoned, coated, baked and served with marinara it's not nearly as apparent.", "Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point.", "Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.", "Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add chickpea balls one or two at a time and roll to coat.", "Add enough olive oil to form a thin layer on the bottom of your hot skillet, and then add your coated chickpea balls in two batches, as to not crowd the pan. Brown on all sides (shaking the pan around to brown the meatball on all sides].", "Place browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.", "At this time, prep any pasta or zoodle your want to serve with your meatballs, as well as your favorite red sauce.", "Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.", "To serve, top cooked pasta with meatballs and pour over pasta sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers, if there are any, will keep in the fridge for up to a few days, though best when fresh. They would make a great meatball hero sandwich for lunch in a day or two!" ]
[Name] Gerry's Chicken Pot Pie [AuthorId] 1112666 [AuthorName] Gerry H. [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2018-03-06T16:35:00Z [Description] This is a recipe I had found and it was not quite like I wanted it so I revised it and wanted to share it. Enjoy [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "1", "2", "1/4", "2", "3", "1", "1", "2", "2", "2", "2", "4", "2"] [RecipeIngredientParts] ["butter", "onion", "celery", "all-purpose flour", "chicken broth", "half-and-half", "salt", "pepper", "corn", "peas", "carrots", "potatoes", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.9 [FatContent] 35.1 [SaturatedFatContent] 17.1 [CholesterolContent] 63.5 [SodiumContent] 757.9 [CarbohydrateContent] 43.3 [FiberContent] 5.9 [SugarContent] 6.1 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Saute onion and celery in butter for 10 minutes . Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half-and-half, gradually stir into sauteed vegetables. Add corn, peas, carrots and potatoes. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Divide into two 2-quart casserole dishes and top with pie crust. Cut slits in crust to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked thoroughly. Allow to set 10 minutes before serving.
[Name] After School Apple Dip [AuthorId] 2002028772 [AuthorName] Lover of baking [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-03-06T16:36:00Z [Description] Make and share this After School Apple Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/3", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 171.3 [FatContent] 9.7 [SaturatedFatContent] 5.5 [CholesterolContent] 31.2 [SodiumContent] 96.4 [CarbohydrateContent] 19.3 [FiberContent] 0.0 [SugarContent] 18.9 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Place the cream cheese and brown sugar onto a bowl and mix until partially combined. Then add the rest of the ingredients and mix until smooth and combined.
[Name] Dark Chocolate Cake With Raspberry Butter Cream and Ganache [AuthorId] 2001856332 [AuthorName] Sigrun S. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-03-06T16:36:00Z [Description] I came up with this recipe when I had vision of what my daughter's birthday cake should look and taste like. It was a very successful cake with a moist chocolatey center complemented by a nice tartness from the fresh raspberries in the butter cream. The chocolate hazelnut ganache added just a little bit of an extra touch to the sensory experience. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001856332/kxd9iKC4TiShyT7wwVSb_IMG_3105.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/83/dSL0hY4aQNuAEZB6XzDH_IMG_3107.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "1 1/4", "3/4", "2", "2", "1", "2", "1", "1", "1/2", "1/2", "1 1/2", "5", "3/4", "1 1/2", "2", "1/4", "1", "1", "4", "4", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "eggs", "buttermilk", "brewed coffee", "boiling water", "vanilla extract", "sugar", "unsalted butter", "vanilla extract", "buttermilk", "fresh raspberry", "salt", "bittersweet chocolate", "chocolate", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.4 [FatContent] 58.2 [SaturatedFatContent] 26.9 [CholesterolContent] 120.2 [SodiumContent] 635.6 [CarbohydrateContent] 62.1 [FiberContent] 3.9 [SugarContent] 35.5 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 12-14 Slices [RecipeInstructions] Dark Chocolate Cake: Preheat oven to 300° F. Line 3 9\" round baking pans with parchment paper, grease the sides with butter and set aside. Combine flour, sugar, dark cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer. Add eggs, buttermilk and vegetable oil, and mix in stand mixer with the flat beater installed. Add hot coffee or espresso and vanilla extract to boiling water. Add to the mixture and mix well. The batter will be quite thin. Divide batter evenly between the 3 cake pans and bake for 35-40 minutes (the cake is done when a toothpick inserted in the middle comes out clean]. Remove cakes from oven and let them cool completely. While the cake is cooling, you can get started on the buttercream. Raspberry Swiss Meringue Buttercream: Wash raspberries and let them dry completely. Wash the mixer bowl and attachments. Here is a neat trick I learned — put some lemon juice on a paper towel and then wipe out your mixer bowl with it before making the meringue — this removes any trace of grease in the bowl. Add egg whites and sugar to the bowl and then whisk them constantly and gently over a simmering pot of water until the sugar has completely dissolved and the egg whites are hot. With the whisk attached to the stand mixer, whip the hot mixture until the meringue is thick and glossy, and — this is very important — the bottom of the bowl has reached room temperature. This process takes about 10 minutes. Roughly puree the raspberries with a blender or food processor. Cut the butter into cubes. Method 1: Switch over to the flat beater attachment, start mixing on slow speed and add the butter one cube at a time. Keep running at slow speed until the mixture has reached a silky smooth texture (if it curdles, keep mixing and it will smooth back out]. Add vanilla, buttermilk, salt, and finally the pureed raspberries while continuing to mix. Chocolate-Hazelnut Ganache: Melt chocolate and butter in a double boiler (I simply use a metal bowl over a simmering pot of water] and stir with a rubber spatula until smooth. Cake Assembly: Cut the domes off two of the cooled down cakes with a serrated knife (a perfect snack for the baker…]. Put the first cut layer down on a cake plate and spread a layer of butter cream evenly on top. Put the second cut layer on top and spread another layer of butter cream evenly on its top. Put the final cake layer on top, and then cover the top as well the sides of the cake with butter cream evenly. Put slightly cooled ganache into a pastry bag with a thin tip or a decorating bottle fitted with a thin tip and decorate the cake with it . Make sure you have some ganache drizzling down the sides as well. Use the remaining whole raspberries to finish decorating the cake.
[Name] Acai Smoothie Bowl [AuthorId] 2002031607 [AuthorName] The Headless Baker [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-03-06T16:37:00Z [Description] Make and share this Acai Smoothie Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "100", "1", "1", "1"] [RecipeIngredientParts] ["banana", "frozen blueberries", "frozen raspberries", "berries", "milk", "blackberry", "granola cereal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 26.9 [FiberContent] 3.1 [SugarContent] 14.4 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the banana, frozen berries, acai berry pulp and the splash of low fat milk into a powerful blender. Pour the well blended mixture into a bowl. Top with remaining banana, blueberries, blackberries and granola for crunchiness!
[Name] TG's Enchilada Sauce Del Diablo [AuthorId] 1803568366 [AuthorName] T5Green [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-06T16:37:00Z [Description] Fresh roasted vegetables without oils make this simple homemade enchilada sauce that is also weight watchers friendly. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/85/sfz65IrlTti47wRNGJSp_02711401-45D2-4041-A0B3-23A5A2152C03.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/85/jw2qe4lWQFGnatk6GDfq_848E94C1-A084-4AD3-9AC5-7351BB57147A.jpeg"] [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "3", "1", "2", "1/4", "2", "1", "1", "2", "1", "1 1/2", "1", "2 1/2"] [RecipeIngredientParts] ["roma tomatoes", "yellow onions", "serrano chilies", "sea salt", "fat free chicken broth", "garlic", "dried oregano", "chili powder", "dried basil", "cumin", "ground black pepper", "fat free chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 333.0 [CarbohydrateContent] 6.2 [FiberContent] 2.0 [SugarContent] 2.9 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Set broiler on oven to high. Quarter tomatoes and onions, half the peppers and jalapeno and remove the seeds from the jalapeno. Arrange on heavy sheet pan and cook for 5 minutes, turn and one more minute or until everything has a good char on it to bring out the flavors. Let it cool to room temperature, leave it on the sheet pan while it cools. Put the charred vegetables into a blender with a little sea salt and blend till somewhat smooth; a few chunks aren't bad. In a stew pot on medium heat add the 2 tablespoons of chicken broth and garlic. Cook 3 minutes. Add the blended vegetables to the pot and stir. Add oregano, chili powder, basil, cumin, black pepper, and 1/8 tsp salt. Combine well and let heat for 2 minutes. Add remaining chicken broth and let come to a boil. Reduce heat to low and simmer for at least 20 minutes.
[Name] Chicken Nuggets [AuthorId] 2002033393 [AuthorName] Owen E. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-03-06T16:38:00Z [Description] Make and share this Chicken Nuggets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1 1/2", "1/2", "1/4", "1/4", "1/4", "1 1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "kosher salt", "dried parsley", "garlic powder", "onion powder", "pepper", "kosher salt", "dried parsley", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6980.6 [CarbohydrateContent] 2.7 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Go to mcdonalds and get chicken nuggets. Then eat them.
[Name] Wild Rice Mix Pilaf [AuthorId] 2853327 [AuthorName] Suzycooksforfun [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2018-03-06T16:43:00Z [Description] Make and share this Wild Rice Mix Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/3", "14", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "carrot", "celery", "chicken broth", "rice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.6 [FatContent] 8.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 684.7 [CarbohydrateContent] 83.3 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 11.4 [RecipeServings] 2.0 [RecipeYield] 2 cups [RecipeInstructions] Saute onion, celery and carrot until soft. Add chicken broth, rice, parsley and salt and pepper to taste. After bringing to a boil, lower temperature to simmer for 45 minutes. Take off heat and let sit covered for 10 minutes before fluffing with fork and serving.
[Name] Royal Purple Black Panther Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT22M [PrepTime] PT24H [TotalTime] PT24H22M [DatePublished] 2018-03-06T19:52:00Z [Description] Celebrate all Wakanda has to offer with this kawaii version of T'Challa's Black Panther suit. Wakanda Forever! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/jxYYNdQzKlquqXKYzfAf_black-panther-final-cake-styled-1%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/wnsceQ46Q02xBaQ71v3k_black-panther-final-wakanda-forever-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/jaRqv5teQ0CmhdnvBmXT_black-panther-final-cake-sliced-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/nGUnggWCSUWNvKW2O42v_black-panther-final-cake-styled-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/tCuRlMeASiCin0WtpOKG_black-panther-final-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/88/d1IZORg0SfqHbeMujFzI_black-panther-final-cake-sliced-1.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "4", "2", "3", "1", "1/2", "1 1/4", NA, "2", "3", "1", "2", "2 -3", "3", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "pure vanilla extract", "cake flour", "baking powder", "salt", "unsalted butter", "icing sugar", "cocoa powder", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 10060.8 [FatContent] 597.6 [SaturatedFatContent] 369.8 [CholesterolContent] 2241.7 [SodiumContent] 2793.9 [CarbohydrateContent] 1153.0 [FiberContent] 35.6 [SugarContent] 774.3 [ProteinContent] 92.0 [RecipeServings] nan [RecipeYield] 1 8-inch cake [RecipeInstructions] ["Make The Cake:", "Preheat the oven to 350 degrees.", "Spritz three 8 x 2 inch round cake pans with vegetable oil and line with parchment paper rounds.", "In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for two minutes.", "Scrape down the bowl using a rubber spatula. With the mixer on low speed, add the eggs one at a time until incorporated; add vanilla extract.", "In a medium bowl, whisk together the cake flour, baking powder and salt.", "With the mixer on low speed, add the cake flour in three additions, alternating with the milk and finishing with the flour until a smooth batter forms - about one minute total of mixing total. Fold in a tablespoon or more of purple gel food coloring to get your desired shade of purple.", "Divide batter evenly into prepared pans and bake for 22-25 minutes, checking the cakes for doneness at 22 minutes. Let cool completely on wire racks before frosting.", "Make The Buttercream:", "Note: Black buttercream will darken in color if let to sit overnight.", "In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy. Scrape down the sides of the bowl, turn the mixer off and add in the icing sugar, cocoa powder, vanilla extract and 1 tablespoon of milk. Cover the mixing bowl tightly with a damp tea towel. Turn the mixer back on to low speed until ingredients are fully incorporated. Add the black gel food coloring and mix until incorporated. With the mixer on high speed, beat until about doubled in volume. Add more gel color and milk a tiny amount at a time, if needed. Let the buttercream sit overnight to fully darken.", "Assemble The Cake:", "Level your completely cooled cake layers if need be. Place a dab of black buttercream on a cake board or cake plate and place the first cake layer cut-side-up on the board. Using an offset spatula, frost the first layer with a generous amount of buttercream. Add the second layer, cut-side-down, and frost the second layer. Add the third cake layer, cut-side-down, then frost the entire top and sides of the cake, using a cake bench scraper to smooth if desired. Chill your cake in the fridge or freezer while you make the fondant face pieces.", "With completely dry and clean hands, assemble the fondant pieces for the Black Panther face. I used white fondant for the lines and pre-colored purple fondant and large teardrop cookie cutters for the eyes. You can hand-cut all the pieces using a sharp paring knife. I used pre-colored black fondant for the ears, attached with wooden BBQ skewers cut to size.", "Remove the chilled cake from the fridge. Lay down the face pieces on the fondant - the chilled cake will make it easier to move pieces around should you not like the placement. Once you are happy with the pieces, press gently into the buttercream to adhere.", "Fill a piping bag fitted with a large multi-opening grass tip with the black buttercream. Carefully pipe around all of the fondant pieces and fill in the entire face.", "Pipe the sides of the cake!", "Add the black fondant panther ears.", "Using silver glitter paper and sharp scissors, cut out five triangle pieces to resemble T'Challa's necklace. Attach each piece to a wooden skewer cut to size and carefully place into the cake, being sure not to touch the glittery paper to the buttercream!", "Finish with a WAKANDA FOREVER cake flag using alphabet stamps or letter stickers!" ]
[Name] Roast Chicken With Orange Blossom Honey Glaze [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT1M [PrepTime] PT25M [TotalTime] PT26M [DatePublished] 2018-03-06T21:50:00Z [Description] Make and share this Roast Chicken With Orange Blossom Honey Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "5", "3", "1", "1"] [RecipeIngredientParts] ["whole chicken", "orange blossom honey", "cashews", "onion", "sweet butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1550.5 [FatContent] 101.8 [SaturatedFatContent] 24.8 [CholesterolContent] 243.8 [SodiumContent] 1069.4 [CarbohydrateContent] 90.2 [FiberContent] 4.7 [SugarContent] 43.2 [ProteinContent] 76.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] paint skin with honey. Wash out cavity of chicken preheat oven to 200. melt sweet butter in a pan saute bread crumbs onions and cashews. stuff cavity and sew shut. place chicken on rack place in preheated roast oven 1 hour or until thigh records 165 f. carve and serve.
[Name] Surprise Rainbow Pi Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT2H30M [PrepTime] PT2H [TotalTime] PT4H30M [DatePublished] 2018-03-06T22:02:00Z [Description] Foodies and nerds unite to celebrate their love for Pi Day with this fun and colorful lemon pound cake. Slice inside to reveal a surprise multicolor pi symbol. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/kwXTVoaQtKd4rNJyI2oI_0301050_Pi-Surprise-Cake_25-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/IgfycyB3TBxxuAIFUzQn_GKNOW200_March-Chef-Demo-Arlyn_0023-16X9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/Gt4HBljOSQuok8qXMHgy_GKNOW200_March-Chef-Demo-Arlyn_0037-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/5FmTeo1GTAiZJTm5lerG_0301050_Pi-Surprise-Cake_49-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/lR4RRA3R6iZkqsUhWNxQ_GKNOW200_March-Chef-Demo-Arlyn_0002-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/LzQKRYpPTqu9X9mYWLaA_0301050_Pi-Surprise-Cake_39-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/3h8UN6yuTOGjTvvcvOzB_0301050_Pi-Surprise-Cake_36-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/yREgsi3Rq22m54VrtGRA_0301050_Pi-Surprise-Cake_21-16x9_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/90/DwJuE0H7Ry2R0grCQfOi_0301050_Pi-Surprise-Cake_03-16x9_H.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] [NA, "2", NA, NA, NA, NA, NA, "1 1/2", "2 1/4", "6", "3", "1 1/2", "3/4", "3", NA, "3/4", "3/4", "1/4", "1/2", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "lemons", "vanilla extract", "flour", "baking powder", "salt", "milk", "heavy cream", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 13029.1 [FatContent] 578.3 [SaturatedFatContent] 274.5 [CholesterolContent] 2055.3 [SodiumContent] 9345.2 [CarbohydrateContent] 1850.9 [FiberContent] 23.2 [SugarContent] 1318.3 [ProteinContent] 134.9 [RecipeServings] nan [RecipeYield] 1 loaf cake [RecipeInstructions] ["Make the Surprise Pi Symbols:", "Preheat oven to 350 degrees F. Spray a sheet pan with nonstick spray and line bottom with parchment paper.", "Prepare the two boxes of cake mix according to package instructions, then divide the batter into five bowls. Fold in about 6-7 drops of gel food coloring to each bowl, so that you have five separate colors. Transfer to piping bags.", "Pipe batter in alternating colors into prepared sheet pan. Tap the sheet pan on the counter several times to even batter and eliminate any air bubbles.", "Bake for 20-25 minutes, or until toothpick comes out clean. Let cool, then freeze until solid.", "Invert frozen sheet cake onto a cutting board and peel off parchment paper. Cut pi symbols with cutter and transfer to a parchment-lined baking sheet. Set aside in freezer.", "Make the Lemon Pound Cake:", "Preheat oven to 350 degrees F. Grease and flour a loaf pan.", "Whisk together flour, baking powder, and salt in a medium bowl and set aside.", "In a bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.", "Add lemon juice, zest, and extracts. Beat until combined.", "Add flour mixture and milk, alternating in two batches, beating until combined. Transfer batter to a large piping bag.", "Bake the Cake:", "Pipe and spread a thin layer of batter into the bottom of the prepared loaf pan.", "Stack three of the frozen pi cakes and position upside down into one side of the loaf pan, leaving a small space on the short side. Repeat with three more frozen pi cakes, positioning on the other side of the loaf pan. You should be able to fit six pi symbols inside.", "Pipe the rest of the batter into the loaf pan, making sure to get batter into all the crevices. Smooth top with a spatula.", "Place the loaf pan on a parchment-lined baking sheet and mark which side is the front of the pi symbol. This ensures you will have a front-facing \"pi\" when you slice into it.", "Bake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean. If the top is getting too dark during baking, tent with foil.", "Let cool in pan for 25-30 minutes, then run an offset around perimeter and invert onto a wire rack, making sure to keep track of the front of the cake. Cool completely.", "Make Decorations and Assemble:", "Add the vanilla frosting and several drops of turquoise gel food coloring to a medium bowl. Fold to combine.", "Transfer the cooled cake to a turntable.", "Frost a thin crumb coat all over the cake using a small offset spatula and a bench scraper. Freeze about 15 minutes, until frosting is hard to the touch.", "Frost final coating of frosting all over.", "Put the white chocolate in a medium bowl.", "Bring the heavy cream to a boil in a small saucepan. As soon as it comes to a boil, pour over the white chocolate and let sit for 1 minute.", "Whisk until smooth.", "Add a few drops of Deep Pink gel food coloring and whisk until combined.", "Transfer the ganache to a squeeze bottle and let sit for 10-15 minutes to thicken up. If the ganache gets too thick, microwave the bottle in 10 seconds intervals.", "Pipe the pink ganache drips all around the sides first. Then pipe the ganache on top and spread with an offset spatula. Top with sprinkles.", "Transfer to a cake stand or platter, keeping note of which side is the front. Slice and enjoy!" ]
[Name] Delicious Flourless Banana Pancakes &#55358;&#56670; &#55356;&# [AuthorId] 2001950717 [AuthorName] libra Warrior [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-06T23:25:00Z [Description] These healthy Pancakes have no flour or added sugar! I love these because they are light and flavorful, I don’t even add maple syrup, which I always need to eat flour Pancakes.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001950717/EB3EvUF1TBGSxMod5eNl_14B51A50-E076-44DA-9102-43D7BA5C8D19.jpeg" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2 -3", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["eggs", "bananas", "nutmeg", "cinnamon", "baking soda", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.5 [FatContent] 7.8 [SaturatedFatContent] 2.6 [CholesterolContent] 279.0 [SodiumContent] 422.5 [CarbohydrateContent] 28.5 [FiberContent] 3.5 [SugarContent] 14.9 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] 8 Ounces [RecipeInstructions] Separate egg yolk and egg whites. Beat egg whites unto fluffy and peak holds. Mash bananas with egg yolks add lemon juice, baking soda, cinnamon and nutmeg. Add egg whites and fold/mix well. Cook on a buttered pan (preferably stainless steel!].
[Name] Fluffy Japanese Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2018-03-07T16:02:00Z [Description] Make and share this Fluffy Japanese Cheesecake 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/53/52/92/3zR3WrL4SYuL6X7lVMGl_GK-NLE-Japanese-Cheesecake_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/92/JdeMAMFuRcu4fQuwj3Lq_GK-NLE-Japanese-Cheesecake_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/92/Do5MhtgQZexlcH3PTOPg_GK-NLE-Japanese-Cheesecake_16x9-2.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Japanese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "8", "4", "8", "1", "1", "3", "1/4", "1/2", "3/4", "1", NA] [RecipeIngredientParts] ["milk", "cream cheese", "unsalted butter", "eggs", "vanilla extract", "lemon juice", "flour", "cornstarch", "kosher salt", "sugar", "confectioners' sugar", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.0 [FatContent] 20.8 [SaturatedFatContent] 11.0 [CholesterolContent] 234.6 [SodiumContent] 316.7 [CarbohydrateContent] 42.0 [FiberContent] 0.1 [SugarContent] 34.6 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray. Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper. Wrap the outside of the pan with aluminum foil. Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool. In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour. Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks. Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined. Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles. Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes. Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly. Allow the cake to rest for 10 minutes. Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate. Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.
[Name] Churro Cheesecake Squares [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-03-07T16:35:00Z [Description] Make and share this Churro Cheesecake Squares 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/53/52/93/J4dB8XR56uQew1Du3rHg_GK-NLE-Churro-Cheesecake-Bars_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/93/Q1LBdL4AQle48X0obki3_GK-NLE-Churro-Cheesecake-Bars_16x9-1.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3/4", "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "egg", "vanilla extract", "sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.6 [FatContent] 31.4 [SaturatedFatContent] 17.0 [CholesterolContent] 129.5 [SodiumContent] 397.5 [CarbohydrateContent] 41.9 [FiberContent] 1.1 [SugarContent] 28.9 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] Cheesecake Bars: Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray. Using a hand mixer beat the cream cheese and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet. Spread the cream cheese mixture on top in an even layer. Add the second tube of crescent rolls on top and pinch the seams together. Sprinkle the cinnamon sugar on top. Bake for 30-35 minutes until golden brown. Allow to cool before serving. Topping: In a small bowl mix together sugar and cinnamon.
[Name] Carrot Cake Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-03-07T17:07:00Z [Description] Make and share this Carrot Cake Cheesecake 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/53/52/94/nnErd0lDT42TOTP4hH0C_0300127_GK_Carrot_Cake_Cheesecake-20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/94/1L2TJVQGCm7pNgDjF5DQ_0300127_GK_Carrot_Cake_Cheesecake-6.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "3/4", "1", "3", "2", "1", "2/3", "3", "4", "1/2", "3 -4", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "flour", "eggs", "vanilla extract", "eggs", "cream cheese", "confectioners' sugar", "milk", "walnuts", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 563.5 [FatContent] 37.6 [SaturatedFatContent] 12.4 [CholesterolContent] 145.6 [SodiumContent] 398.5 [CarbohydrateContent] 50.2 [FiberContent] 0.5 [SugarContent] 19.5 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Cheesecake: Preheat oven to 350 degrees. Grease a 9 inch springform pan. Using a hand mixer beat cream cheese, sugar and flour until light and fluffy. Add eggs one at a time. Add vanilla and mix. Pour the carrot cake batter in the bottom of the pan. Pour the cream cheese mixture in the middle of the pan Place in oven and bake for 55-60 minutes until set. Cool at room temperature before placing in the fridge for at least 4 hours. Pour glaze over cake. Top with chopped walnuts and shaved carrots before serving. Carrot Cake: Using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes. Cream Cheese Glaze: Beat ingredients in a bowl using a hand mixer. Add more milk if necessary for desired consistency.
[Name] Mac & Cheese Ring [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-03-07T18:17:00Z [Description] Make and share this Mac & Cheese Ring recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Dl3l1vEtT4nse0zykOiF_0300129__GK_Mac_N_Cheese_Ring-14.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/4", "2 1/2", "16", "4", "1", "8", "2", "1", "1", "1/3", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "flour", "milk", "cream cheese", "elbow macaroni", "bacon", "eggs", "kosher salt", "black pepper", "half-and-half", "bacon", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.0 [FatContent] 40.2 [SaturatedFatContent] 23.4 [CholesterolContent] 151.8 [SodiumContent] 1302.2 [CarbohydrateContent] 44.3 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 10-12 [RecipeInstructions] ["Mac ‘n’ Cheese:", "Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.", "In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.", "Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.", "Stirring quickly add the eggs being sure not to let them scramble.", "Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.", "Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.", "Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.", "Cheese sauce:", "Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth." ]
[Name] Mac & Cheese Ring [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-03-07T18:21:00Z [Description] Make and share this Mac & Cheese Ring 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/53/52/96/0PZOJ63Q0CGupqE1FZF6_GK-NLE-Mac-n-Cheese-Ring_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/96/DDxardNsQii2pJPMeYho_GK-NLE-Mac-n-Cheese-Ring_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/96/I18sNuIcQzKXOxg69XqY_Mac n Cheese Ring.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/96/Dmqy3CBrSmBosZsuMDee_Mac in Cheese Ring.JPG" ] [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/4", "2 1/2", "16", "4", "1", "8", "2", "1", "1", "1/3", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "flour", "milk", "cream cheese", "elbow macaroni", "bacon", "eggs", "kosher salt", "black pepper", "half-and-half", "bacon", "chives"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 656.0 [FatContent] 40.2 [SaturatedFatContent] 23.4 [CholesterolContent] 151.8 [SodiumContent] 1302.2 [CarbohydrateContent] 44.3 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 10-12 [RecipeInstructions] ["Mac ‘n’ Cheese:", "Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.", "In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.", "Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.", "Stirring quickly add the eggs being sure not to let them scramble.", "Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.", "Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing.", "Serve with cheese sauce and garnish with crumbled bacon and chives.", "Cheese sauce:", "Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth." ]
[Name] Toasty Cheese Bake [AuthorId] 513957 [AuthorName] bigherbncv [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-07T18:26:00Z [Description] A meal that I,ve been making for years. I don't recall where I got the recipe but all who it it enjoys it. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "4", "1/2", "1/4", "2", "1", "1/2", "1", "1", "3/4", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["margarine", "ground beef", "onion", "celery", "prepared mustard", "salt", "sharp cheddar cheese", "egg", "nonfat milk", "salt", "black pepper", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.6 [FatContent] 32.3 [SaturatedFatContent] 12.4 [CholesterolContent] 115.6 [SodiumContent] 1262.7 [CarbohydrateContent] 29.4 [FiberContent] 1.5 [SugarContent] 5.2 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Toast bread, butter both sides. Cook & stir meat, onion, celery, prepared mustard & 1/2 tsp salt until meat is brown and onion is tender. Drain and discard fluids Alternate layers of toast, meat mixture & cheese in a 9\"x9\" greased baking pan. Mix remaining ingredients: pour over layers in pan. Bake uncovered for 30-35 minutes. Add paprika on top if desired.
[Name] Taco Ring [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-03-07T18:32:00Z [Description] Make and share this Taco Ring 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/53/52/98/J56ZkOqCS66AvBoxTQeX_GK-Taco-Ring_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/98/31Y11RtyRem8QWJ1Oj2v_GK-Taco-Ring_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/98/RuvEFptS7alh3X3m53ig_GK-Taco-Ring_16x9-2.jpg"] [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/4", "1", "1", "2", "1 1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["lean ground beef", "kosher salt", "black pepper", "colby-monterey jack cheese", "salsa", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 382.1 [FatContent] 17.5 [SaturatedFatContent] 7.5 [CholesterolContent] 84.1 [SodiumContent] 1690.5 [CarbohydrateContent] 33.5 [FiberContent] 3.4 [SugarContent] 3.7 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] ["Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.", "Heat vegetable oil in a saute pan over medium high heat. Add the ground beef and brown until cooked through.", "Add the tacos seasoning along with ¼ cup water. Stir until combined. Remove from heat and allow to cool slightly.", "Place crescent rolls in the bundt pan by placing the thinner side of the triangle in the pan coming up a few inches on the tube of the pan. Allow the large side to rest on the outer edge of the pan.", "Mix remaining shredded cheese with the seasoned beef and add it to the pan. Fold the larger ends of the crescent rolls over the mixture. There should be a small gap between each roll.", "Place in the oven and bake for 25-30 minutes until golden brown.", "Turn out onto a sheet tray and sprinkle with remaining shredded cheese. Place back in oven until cheese has melted, about 5 minutes.", "Allow to rest for 10 minutes before removing from the pan.", "When ready to serve, place a small bowl in the center of the ring to create a bowl. Fill with guacamole then top with salsa. Garnish the ring with sliced scallions." ]
[Name] Stromboli Ring [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2018-03-07T18:43:00Z [Description] Make and share this Stromboli Ring 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/53/52/99/PiR95w8hQIuzQyuCwFdL_GK-Stromboli-Ring_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/99/kNhZDYt6Szi2WousedTF_GK-Stromboli-Ring_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/99/QZUYeBv2T2SZfxw1ziUh_GK-Stromboli-Ring_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/99/6zvq9J3aSbKQEadBRyZw_20180605_175332.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535299/oFDpfNABSdCV6yCZDN4w_20180605_175332.jpg"] [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["28", "3/4", "3", "1/2", "1/4", "1/2", "1", "1", "1", "5", "1"] [RecipeIngredientParts] ["mozzarella cheese", "deli ham", "mortadella", "kosher salt", "black pepper", "crushed red pepper flakes", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 341.7 [FatContent] 23.4 [SaturatedFatContent] 10.8 [CholesterolContent] 76.7 [SodiumContent] 2196.8 [CarbohydrateContent] 10.4 [FiberContent] 2.0 [SugarContent] 4.0 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] ["Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.", "On a lightly floured surface unroll both tubes of pizza dough. Lay each dough short side next to each other and pinch the seams together.", "Leaving a 1 inch border, spread the pizza sauce into a thin layer. Next sprinkle 2 cups of cheese over the sauce. Place a layer of sliced ham along the dough followed by the mortadella and salami. Season with salt and pepper. Sprinkle with crushed red pepper flakes and torn basil leaves.", "Carefully begin to fold over the dough starting from the side that is closest to you. Be sure to tuck and roll the dough as you go until you have formed a log. Pinch up the seams and place the roll into the prepared bundt pan. Using a paring knife make a couple of slits on top of the dough.", "Place in the oven for 45-50 minutes. Invert on to a sheet tray and sprinkle with remaining cheese. Bake in oven until cheese has melted, about 5 minutes.", "Allow to cool for 10 minutes before inverting on to a plate. Slice and serve with marinara sauce." ]
[Name] Firecracker Shrimp Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2018-03-07T19:04:00Z [Description] Make and share this Firecracker Shrimp Tacos 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/53/53/00/TQiGN1yXToWmwJPcRn1A_GK-NLE-Firecracker-Shrimp-Tacos_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/00/D2roTLOkRh6dJOArrHfF_GK-NLE-Firecracker-Shrimp-Tacos_16x9-2.jpg"] [RecipeCategory] Spicy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "6", "1", "1", "1", "1/3", "3", "2"] [RecipeIngredientParts] ["large shrimp", "cornstarch", "kosher salt", "black pepper", "canola oil", "corn tortillas", "cabbage", "lime", "cilantro", "mayonnaise", "chili sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 414.4 [FatContent] 15.9 [SaturatedFatContent] 1.3 [CholesterolContent] 143.2 [SodiumContent] 1285.7 [CarbohydrateContent] 49.8 [FiberContent] 3.7 [SugarContent] 1.5 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] ["Shrimp:", "In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.", "In a heavy bottomed pot heat oil to 350 degrees.", "Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.", "Toss the shrimp in half of the sauce.", "Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.", "Firecracker sauce:", "Whisk all ingredients together. Season with salt and pepper to taste." ]
[Name] Jackfruit Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-03-07T21:00:00Z [Description] Make and share this Jackfruit Tacos 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/53/53/01/fgjThXpmQwG0EzRqnB0v_GK-NLE-Jackfruit-Tacos_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/01/ZolVwMVwSh6IB6bPVGSI_002822B0-BCFC-4F04-B0B9-C546F7AE890A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/01/iw7bHpSSq45YlF4Dgbww_905C2D8A-DF44-48E8-946C-EED9609F66B0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/01/ovN4boQnQOeYgeS7x038_GK-NLE-Jackfruit-Tacos_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/01/JZfEBsddRe2sjlNvPUnF_GK-NLE-Jackfruit-Tacos_16x9-3.jpg"] [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "2", "1/4", "1", "1", "8", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red onion", "chili powder", "ground cumin", "cayenne pepper", "kosher salt", "black pepper", "tortillas", "cilantro", "red onion", "romaine lettuce", "salsa", "lime"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 366.5 [FatContent] 12.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1132.2 [CarbohydrateContent] 56.0 [FiberContent] 5.2 [SugarContent] 4.5 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] ["In a large saute pan heat 2 tablespoons olive oil over medium high heat.", "Add the jackfruit, garlic and onion. Use the back of a wooden spoon to break apart the jackfruit.", "Cook, stirring constantly until the onions start to break down, about 5 minutes.", "Next add the chili powder, cumin and cayenne. Reduce heat to medium low. Stir to coat and add 1/2 cup of water to the pan. Cover and allow to cook for 8-10 minutes stirring occasionally being sure to break up the jackfruit.", "Season with salt and pepper. To serve, build tacos by filling tortillas with jackfruit and top with your favorite garnishes." ]
[Name] Apple Pie Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-07T21:05:00Z [Description] Make and share this Apple Pie Tacos 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/53/53/02/QdMkmIKQxmzGDuF6RbHL_GK-NLE-Apple-Pie-Tacos_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/02/fuv5XwFSR1qzYfDFAD2b_GK-NLE-Apple-Pie-Tacos_16x9-2.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["10", "1", "1/2", "1", "4", "3", "1/4", "1/4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["flour tortillas", "canola oil", "sugar", "ground cinnamon", "butter", "light brown sugar", "sugar", "ground cinnamon", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 661.8 [FatContent] 36.3 [SaturatedFatContent] 6.5 [CholesterolContent] 17.6 [SodiumContent] 434.4 [CarbohydrateContent] 84.5 [FiberContent] 2.9 [SugarContent] 34.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] Taco shell: Heat oil to 350 in a heavy bottomed pot over medium high heat. Using a 4 inch ring cutter cut out circle from the tortillas. Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate. Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture. Filling: In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down. Sprinkle in cornstarch and continue to cook until the mixture has thickened. To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.
[Name] Creme Brulee Sheet Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-03-07T21:34:00Z [Description] Make and share this Creme Brulee Sheet 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/53/53/03/naZ2g4dGQHGZy2ImNB4D_GK-NLE-Creme-Brulee-Sheetcake_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/03/CA1VBZE3Sp6QQDsHYBZY_GK-NLE-Creme-Brulee-Sheetcake_16x9-1.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "12", "6", "4 1/2", "1 1/2", "3", "1", "2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "flour", "baking powder", "kosher salt", "milk", "instant vanilla pudding", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 819.2 [FatContent] 41.4 [SaturatedFatContent] 24.9 [CholesterolContent] 241.7 [SodiumContent] 503.6 [CarbohydrateContent] 101.8 [FiberContent] 1.3 [SugarContent] 62.0 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 16 [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined. Pour into the prepared sheet tray and spread to an even layer. Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully. Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar. Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn. Slice and serve.
[Name] Bacon Chicken Alfredo Lasagna Roll [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-03-07T21:41:00Z [Description] Make and share this Bacon Chicken Alfredo Lasagna Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "1", "4", "2", "1/2", "1/4", "1", "1/2", "1/2", "5", "6", "1"] [RecipeIngredientParts] ["bacon", "butter", "garlic cloves", "heavy cream", "parmesan cheese", "fresh parsley", "salt", "black pepper", "chicken", "mozzarella cheese", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.3 [FatContent] 55.8 [SaturatedFatContent] 29.6 [CholesterolContent] 186.8 [SodiumContent] 954.3 [CarbohydrateContent] 18.6 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 400°F (200°C]. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm] the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch] gap at the bottom so the noodles have room to roll on themselves. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll. Unwrap and transfer to a baking tray. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm] thick portions, then serve with the remaining alfredo sauce.
[Name] Instant Pot Gochujang Glazed Short Ribs [AuthorId] 613135 [AuthorName] tacocat1000 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-03-07T21:42:00Z [Description] Make and share this Instant Pot Gochujang Glazed Short Ribs 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/613135/xlVJ9OsbTZKGFPw6Rtzc_27788792_10215684915742786_5923145808757374943_o.jpg" [RecipeCategory] Meat [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "4", "2", "3", "2 -3"] [RecipeIngredientParts] ["pepper", "salt", "water", "honey", "water", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.2 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1171.3 [CarbohydrateContent] 36.4 [FiberContent] 0.8 [SugarContent] 34.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sprinkle ribs with salt and pepper and place them in the instant pot. Add in 1 tbsp of the gochujang and 1 cup of water. Cook on high pressure for 35 mins and natural release for 15 minutes.", "While the ribs are cooking, make the glaze. Whisk together the remaining gochujang, honey, sesame oil and water. Set aside.", "Move the ribs to a baking sheet, careful not to break up the tender meat. Brush with gochujang glaze and broil in the oven for 5-7 minutes Rotate them as needed.", "Serve with rice and chopped green onions." ]
[Name] Soft and Delicious Vanilla Cookies That are so Addictive. [AuthorId] 2002035484 [AuthorName] Hayley M. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-03-07T21:42:00Z [Description] This is an amazing recipe and you must try it. these cookies have lots of vanilla in it, if you love vanilla then try. [Images] character(0) [RecipeCategory] Baking [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "5", "1/2", "1", "125"] [RecipeIngredientParts] ["eggs", "self raising flour", "brown sugar", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.9 [FatContent] 9.2 [SaturatedFatContent] 5.6 [CholesterolContent] 53.3 [SodiumContent] 101.3 [CarbohydrateContent] 13.0 [FiberContent] 0.1 [SugarContent] 8.9 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] mix all mixtures into a bowl exept flour, sugar,brown sugar and salt. add the following: sugar (both kinds] flour,salt into the mixture of same bowl as before. mix till playdough texture. bake in a 200 celcius degress.
[Name] Instant Pot "Sunday Night" Pasta [AuthorId] 613135 [AuthorName] tacocat1000 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-07T21:43:00Z [Description] Easiest meal EVER! Pasta with a meat sauce and only 1 pot to clean. My friend's picky eater had seconds! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/613135/nhrN2g79SOezX6KOZeTA_26910168_10215436349288780_1530186702289946325_o.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535307/IOFAOqARQOeYhcrtvRhg_IMG_6402.jpg"] [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "18", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "olive oil", "salt", "pepper", "penne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 412.4 [FatContent] 7.3 [SaturatedFatContent] 1.4 [CholesterolContent] 2.6 [SodiumContent] 917.8 [CarbohydrateContent] 80.1 [FiberContent] 12.1 [SugarContent] 12.2 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the frozen meatballs in the oven according to the package instructions. While the meatballs are cooking, set the instant pot to saute mode and throw in the olive oil, onion and garlic until soft. Add in the ground meat, salt and pepper and cook until well browned. Deglaze the pan with a little less than a 1/4 cup of water. Just make sure nothing is stuck on the bottom. Pour in the pasta sauce and add 1 jar + 1/2 jar of water. Stir well. Turn off the instant pot. Add the pasta on top of the meat sauce but do not stir it around. Just push it down to fully submerge. Cook it on high pressure for 5 minutes and do a quick release. Add in the browned meatballs and serve immediately!
[Name] Asparagus and Egg Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2018-03-07T21:43:00Z [Description] Make and share this Asparagus and Egg Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Very Low Carbs", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "4", "1", NA, NA, "2"] [RecipeIngredientParts] ["asparagus spears", "eggs", "garlic", "salt", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.8 [FatContent] 11.1 [SaturatedFatContent] 4.0 [CholesterolContent] 376.4 [SodiumContent] 227.1 [CarbohydrateContent] 3.9 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 16.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees.", "Spray the bottom of 2 small baking dishes with nonstick cooking spray (I used two 6 oz. au gratin dishes].", "Place the cut up Asparagus in the bottom of the each dish and bake for 10 minutes.", "Remove the dishes from the oven and carefully slide two eggs on top of the asparagus per dish, and bake for five minutes.", "When the eggs appear slightly set, remove from the oven and top with a sprinkle of garlic, salt, pepper and Parmesan Cheese.", "Place back in the oven for 3 minutes." ]
[Name] CREAM CHEESE SHEET CAKE RECIPE [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-03-07T21:43:00Z [Description] This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd-pleaser. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third slices. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "2 1/4", "6", "3/4", "2 1/4", "1", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "butter", "margarine", "cream cheese", "sugar", "eggs", "vanilla extract", "cake flour", "sugar", "evaporated milk", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.5 [FatContent] 17.5 [SaturatedFatContent] 10.4 [CholesterolContent] 88.4 [SodiumContent] 154.9 [CarbohydrateContent] 40.1 [FiberContent] 0.4 [SugarContent] 29.3 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] 1 Cake pan [RecipeInstructions] In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, combine sugar and milk in a saucepan;. bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir]. Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Yield: 24-30 servings.
[Name] KD's Cheesy Chicken [AuthorId] 444581 [AuthorName] THESSIG [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-07T21:43:00Z [Description] Make and share this KD's Cheesy Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "egg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.9 [FatContent] 17.2 [SaturatedFatContent] 7.3 [CholesterolContent] 110.0 [SodiumContent] 253.4 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak chicken pieces in egg, then swish egg covered chicken in crushed Cheez-Its. Coat pan with cooking spray or use non-stick foil. Place chicken pieces on baking sheet. Drizzle (or use spray butter] over chicken. Bake chicken in 350 degree oven for 30 to 35 minutes. NOTE: This dish is best served with mashed potatoes and green beans.
[Name] Egg Roll in a Bowl [AuthorId] 444581 [AuthorName] THESSIG [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-03-07T21:44:00Z [Description] Make and share this Egg Roll in a Bowl 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/53/53/11/RtH37BtgTKKLxhpRxsbN_27709543_10215665260370328_2970325889147352663_o.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "5", "1", "1/3", "1/4", NA] [RecipeIngredientParts] ["breakfast sausage", "olive oil", "garlic cloves", "yellow onion", "soy sauce", "ground ginger", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.6 [FatContent] 35.9 [SaturatedFatContent] 10.9 [CholesterolContent] 95.3 [SodiumContent] 2232.1 [CarbohydrateContent] 18.4 [FiberContent] 6.4 [SugarContent] 8.9 [ProteinContent] 28.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large, deep skillet, add oil, heat on medium. Add the onions and garlic and cook until just soft. Add sausage and cook until no longer pink.", "Meanwhile in a small bowl, combine soy sauce, and ginger; set aside.", "Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.", "Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion." ]
[Name] Samoa Sheet Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-03-07T21:46:00Z [Description] Make and share this Samoa Sheet 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/53/53/12/7nNKx6ndQu6S1ZzX5JN1_GK-Samoa-Sheet-Cake_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/12/M7WiiRk8SIukcO0X4IBR_GK-Samoa-Sheet-Cake_16x9-1.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "12", "4 1/2", "1 1/2", "4 1/2", "1 1/2", "3", "1", "3", "1/2", "1/4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "flour", "baking powder", "kosher salt", "milk", "unsalted butter", "confectioners' sugar", "milk", "sweetened flaked coconut", "chocolate chips"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1008.0 [FatContent] 58.6 [SaturatedFatContent] 36.8 [CholesterolContent] 268.7 [SodiumContent] 511.1 [CarbohydrateContent] 117.0 [FiberContent] 4.7 [SugarContent] 67.7 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 16 [RecipeInstructions] Cake: Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined. In a separate bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined. Pour into the prepared sheet tray and spread to an even layer. Bake for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully. Spread the frosting on top of the cake. Sprinkle the toasted coconut over the cake followed by a drizzle of chocolate and caramel sauce. Frosting: Using a hand mixer beat ingredients until the mixture is light and fluffy.
[Name] Cinnamon Roll Sheet Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-03-07T21:54:00Z [Description] Make and share this Cinnamon Roll Sheet 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/53/53/13/4TUe9uL7QXuAYALueuat_GK-NLE-Cinnamon-Roll-Sheet-Cake_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/13/ywlgbExnQeSDB9whHdws_GK-NLE-Cinnamon-Roll-Sheet-Cake_16x9-1.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "6", "2/3", "1/2", "1/4", "1/4", "2", "1/2", "8", "1/2", "2"] [RecipeIngredientParts] ["eggs", "unsalted butter", "sugar", "dark brown sugar", "ground cinnamon", "kosher salt", "cream cheese", "unsalted butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 769.6 [FatContent] 44.7 [SaturatedFatContent] 17.0 [CholesterolContent] 155.9 [SodiumContent] 671.4 [CarbohydrateContent] 87.0 [FiberContent] 1.5 [SugarContent] 60.2 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Cake: Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray. In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 ¼ cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth. Pour into the prepared sheet tray. Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter. Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve. Cinnamon Filling: In a bowl stir together all ingredients. Cream Cheese Frosting: Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.
[Name] Portobello Pizzas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-07T22:13:00Z [Description] Make and share this Portobello Pizzas 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/53/53/14/OKWZ46RfTEC1e7vZf9S4_GK-NLE-Portobello-Pizzas_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/14/84wfZk0MTWUkS9R5YrZw_GK-NLE-Portobello-Pizzas_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/14/Xj363BcLSUKOSykgv0qn_GK-NLE-Portobello-Pizzas_16x9-3.jpg"] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1/2", "1", "1 3/4", "40", "4", "2", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "mozzarella cheese", "basil leaves", "olive oil", "kosher salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 343.0 [FatContent] 27.2 [SaturatedFatContent] 10.6 [CholesterolContent] 60.7 [SodiumContent] 1285.4 [CarbohydrateContent] 7.5 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] 4 pizzas [RecipeInstructions] Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down. Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni. Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.
[Name] Cauliflower Grilled Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-07T22:28:00Z [Description] Make and share this Cauliflower Grilled Cheese 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/53/53/15/Kl90qSWOTfqoVpILQvHP_GK-NLE-Cauliflower-Grilled-Cheese_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/15/LbOpcrARLuWcpCyM9Bt2_GK-NLE-Cauliflower-Grilled-Cheese_16x9-2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Cauliflower", "Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["20", "2", "1/3", "1", "1", "1 1/4"] [RecipeIngredientParts] ["rice", "eggs", "parmesan cheese", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1451.4 [FatContent] 34.6 [SaturatedFatContent] 19.8 [CholesterolContent] 274.8 [SodiumContent] 1930.0 [CarbohydrateContent] 227.6 [FiberContent] 4.3 [SugarContent] 0.7 [ProteinContent] 49.1 [RecipeServings] nan [RecipeYield] 2 sandwiches [RecipeInstructions] Preheat an oven to 450 degrees. Add the cauliflower rice to a large microwave safe. Cover with plastic wrap and microwave for 6-8 minutes. Stir every two minutes until the cauliflower is cooked through. When cool enough to handle, place the cauliflower in a clean kitchen towel and wring out the excess liquid. To a bowl add the cooked cauliflower rice, eggs and grated parmesan cheese. Season with salt and pepper and mix until the ingredients are thoroughly combined. Lightly spray a parchment paper lined sheet tray with nonstick cooking spray. Divide the cauliflower mixture in 4. Using your hands press and shape the mixture to resemble a slice of bread. Repeat process until you have 4 slices of bread. Bake in the oven for 20 minutes until golden brown. Remove from oven and sprinkle the shredded cheddar cheese on to two pieces of the cauliflower. Using a spatula, carefully place a piece of cauliflower bread on top of each sandwich. Place back in oven and cook until the cheese has melted, about 3 minutes.
[Name] 3-Ingredient Bacon Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-03-07T22:35:00Z [Description] Make and share this 3-Ingredient Bacon Bites recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/16/T8igxFp9QzqCNNGPk9Kn_GK-NLE-Bacon-Bites_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/16/nRQyYcwEQpx94YzeRNBg_GK-NLE-Bacon-Bites_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/16/efAaRRKGRny9znRM9lwY_GK-NLE-Bacon-Bites_16x9-2.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "12", "1", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["mozzarella string cheese", "breakfast sausage", "bacon", "tomato paste", "apple cider vinegar", "salt", "garlic powder", "onion powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 196.5 [FatContent] 15.5 [SaturatedFatContent] 5.4 [CholesterolContent] 41.8 [SodiumContent] 701.0 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 12 balls [RecipeInstructions] ["Bites:", "Preheat oven to 375 degrees. Line a sheet tray with parchment paper.", "Place one cube of cheese in the center of each sausage patty. Mold the sausage around the cheese making sure it is tightly sealed.", "Next wrap a piece of bacon around the formed sausage. Place on the prepared baking sheet and freeze for 10 minutes.", "Bake for 30 minutes until the bacon is crispy. Serve with no sugar added ketchup.", "Ketchup:", "Combine all ingredients plus ¼ cup water in a small sauce pot. Simmer over medium heat for 10 minutes. Cool and serve." ]
[Name] Giant Instant Pot Pancakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2018-03-08T00:28:00Z [Description] Make and share this Giant Instant Pot Pancakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/17/2Ok8AChRkOsVvAwhcNgD_GK-NLE-Giant-Pancake_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/17/dZoOKHQUQxmYQkLwmwXA_GK-NLE-Giant-Pancake_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/17/mPqpU2c7Sti4cfjjrdQh_GK-NLE-Giant-Pancake_16x9-3.jpg"] [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "1", "1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "kosher salt", "milk", "eggs", "vanilla extract"] [AggregatedRating] 1.0 [ReviewCount] 4.0 [Calories] 1639.0 [FatContent] 25.7 [SaturatedFatContent] 11.9 [CholesterolContent] 423.2 [SodiumContent] 2580.6 [CarbohydrateContent] 287.3 [FiberContent] 7.6 [SugarContent] 52.7 [ProteinContent] 53.6 [RecipeServings] nan [RecipeYield] 1 pancake [RecipeInstructions] ["Heavily coat the inside of the Instant Pot with non stick cooking spray.", "In a large bowl whisk together the flour, sugar, baking powder and salt. Next whisk in milk, eggs and vanilla extract until the batter is smooth. Pour the batter into the prepared Instant Pot.", "Seal the lid on top and cook on Manual for 40 minutes using the Low setting. The pancake is cooked when a toothpick inserted into the middle comes out clean.", "Use a rubber spatula to gently loosen the pancake from the sides of the pot and invert on a plate. Serve with your favorite pancake toppings." ]
[Name] Instant Pot Baby Back Ribs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2018-03-08T00:37:00Z [Description] Make and share this Instant Pot Baby Back Ribs 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/53/53/18/1A1Jxcm6S3OU6Uuab6gd_GK-NLE-Instant-Pot-Baby-Back-Ribs_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/18/6Zu38DfvTZG7e6kEFBSL_GK-NLE-Instant-Pot-Baby-Back-Ribs_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/18/mr6nz2KvTkOgWqUqNHnx_GK-NLE-Instant-Pot-Baby-Back-Ribs_16x9-2.jpg" ] [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "3", "1/4", "1"] [RecipeIngredientParts] ["kosher salt", "black pepper", "apple cider vinegar", "barbecue sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 758.5 [FatContent] 49.1 [SaturatedFatContent] 17.8 [CholesterolContent] 190.5 [SodiumContent] 5976.7 [CarbohydrateContent] 26.1 [FiberContent] 1.7 [SugarContent] 16.4 [ProteinContent] 52.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Generously season the ribs with salt and pepper. Pour the apple cider vinegar and 1 ½ cups of water in the base of the Instant Pot. Insert the rack and place ribs on top. Seal lid on top and cook on high pressure for 20 minutes. Allow the Instant Pot to vent for about 10 minutes before removing the ribs from the pot. Meanwhile, preheat an oven to 425 degrees. Carefully, place the ribs on an aluminum foil lined sheet tray and brush both sides of the ribs with bbq sauce. Bake in the oven for 7-10 minutes until the sauce is sticky. Slice ribs into sections and serve with additional bbq sauce.
[Name] Instant Pot Beef Shawarma [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H40M [PrepTime] PT4H [TotalTime] PT5H40M [DatePublished] 2018-03-08T00:44:00Z [Description] Make and share this Instant Pot Beef Shawarma 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/53/53/19/MxCKdDyScW0Q2h2KoaIA_GK-NLE-Instant-Pot-Beef-Shawarma_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/19/xM5OpfGjQJ2iKWJuYMpN_GK-NLE-Instant-Pot-Beef-Shawarma_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/19/S1ovSU9wTnuWYRh7fUDo_GK-NLE-Instant-Pot-Beef-Shawarma_16x9-3.jpg" ] [RecipeCategory] Meat [Keywords] ["Lebanese", "Turkish", "Southwest Asia (middle East]"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "3", "1", "10", "3", "1", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["boneless beef chuck roast", "ground cumin", "kosher salt", "ground turmeric", "ground allspice", "ground cinnamon", "ground black pepper", "ground ginger", "ground cloves", "cayenne", "olive oil", "red wine vinegar", "garlic", "plum tomatoes", "red onion", "cucumber", "flat leaf parsley", "tahini"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 555.2 [FatContent] 21.7 [SaturatedFatContent] 5.2 [CholesterolContent] 74.8 [SodiumContent] 1499.3 [CarbohydrateContent] 55.9 [FiberContent] 5.6 [SugarContent] 2.8 [ProteinContent] 36.1 [RecipeServings] nan [RecipeYield] 8-10 sandwiches [RecipeInstructions] In a large bowl combine all the spices with the olive oil and red wine vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight. Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked. Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about ½ cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste. Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.
[Name] Korean-Inspired Popcorn Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-08T00:52:00Z [Description] Make and share this Korean-Inspired Popcorn Chicken 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/53/53/20/HVGT84iSQCi51Gh2iBD8_GK-NLE-Korean-Popcorn-Chicken_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/20/ZFRnPBvFQvOf1mNjZatg_GK-NLE-Korean-Popcorn-Chicken_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/20/EX0fEB8OT16bmJeH2qPe_IMG_0043.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Korean", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1", "2", "1", "1", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["chicken", "cornstarch", "kosher salt", "black pepper", "canola oil", "sesame seeds", "scallions", "garlic clove", "soy sauce", "light brown sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 699.1 [FatContent] 48.9 [SaturatedFatContent] 7.5 [CholesterolContent] 85.0 [SodiumContent] 918.8 [CarbohydrateContent] 42.1 [FiberContent] 0.9 [SugarContent] 11.3 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chicken: Preheat canola oil in a heavy bottomed pot to 350 degrees. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes. In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt. Sauce: Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
[Name] Fried Chicken Sandwich With Hot Honey [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-08T01:10:00Z [Description] Make and share this Fried Chicken Sandwich With Hot Honey 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/53/53/21/efGkdYZGTCKxdCbpTMGL_GK-NLE-Fried-Chicken-Sandwich-Hot-Honey_16x9-1%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/21/Fj43kmrAR6iLJ4mNJvGS_GK-NLE-Fried-Chicken-Sandwich-Hot-Honey_16x9-2%20(1].jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "2", "1", "4", "1", "2", "1", "2", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "flour", "paprika", "kosher salt", "black pepper", "buttermilk", "canola oil", "bread and butter pickles", "red cabbage", "onion", "red wine vinegar", "mayonnaise", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1083.1 [FatContent] 63.1 [SaturatedFatContent] 6.8 [CholesterolContent] 51.3 [SodiumContent] 953.7 [CarbohydrateContent] 108.5 [FiberContent] 3.4 [SugarContent] 68.2 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fried Chicken: In a shallow baking dish whisk together flour, paprika, salt and pepper. Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry. In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt. Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles. Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste. Hot Honey: In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
[Name] Waffle Cone Fried Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-08T01:16:00Z [Description] Make and share this Waffle Cone Fried Chicken 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/53/53/22/gzBHmXDXROWpnV9Pj4PY_0300102_GK_Waffle_Cone_Fried_Chicken-25.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/22/fyHMVAlzR4anYK12vkF2_0300102_GK_Waffle_Cone_Fried_Chicken-21%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/22/ztNQwIIURXW60KFMQ5ps_0300102_GK_Waffle_Cone_Fried_Chicken-13.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1", "1", "1", "6", "1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "milk", "flour", "kosher salt", "black pepper", "canola oil", "chives", "half-and-half", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.2 [FatContent] 66.9 [SaturatedFatContent] 17.1 [CholesterolContent] 149.6 [SodiumContent] 745.7 [CarbohydrateContent] 27.3 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 46.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Chicken:", "Preheat oil in a heavy bottomed pot to 350 degrees.", "Combine the chicken and milk in bowl. In another bowl whisk together the flour, salt and pepper. Coat the chicken in the flour mixture.", "Working in batches fry the chicken until golden brown and fully cooked through, about 4-5 minutes.", "Remove to a paper towel lined plate and season with salt.", "To assemble cones, fill waffle cones with chicken, drizzle with cheese sauce and garnish with chives.", "Cheese sauce: Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in batches and whisk until smooth. Serve immediately." ]
[Name] Chocolate Banana Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-03-08T01:25:00Z [Description] Make and share this Chocolate Banana Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/23/IssL5QNgT7GuRCtR5Oas_GK-NLE-Chocolate-Banana-Bread-Peanut-Butter-Drizzle_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535323/sXZQFUcSNWtVTb1C23ow_IMG_6169.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/23/SAkX6GTPTnAsuEoFT1hp_GK-NLE-Chocolate-Banana-Bread-Peanut-Butter-Drizzle_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/23/14QPWhurScWnCXdRGhsO_GK-NLE-Chocolate-Banana-Bread-Peanut-Butter-Drizzle_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/23/Xab8uRarSEGuSyPm7esV_10207160178558533.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/23/fMOPLm9iRgypYjcEkcJj_10207160180878591.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535323/kguYL591RTOnUPJqxMDw_10207160180878591.jpg"] [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "2", "3", "1", "1/2", "1", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "creamy peanut butter", "eggs", "bananas", "flour", "baking soda", "kosher salt", "cinnamon", "creamy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3584.7 [FatContent] 184.4 [SaturatedFatContent] 91.0 [CholesterolContent] 616.0 [SodiumContent] 3045.4 [CarbohydrateContent] 477.1 [FiberContent] 38.4 [SugarContent] 300.5 [ProteinContent] 66.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan. Using a hand mixer cream butter, sugar and peanut butter in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, cocoa powder, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Stir in half the chocolate chips by hand and pour the batter in the loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean. Once cooled, remove banana bread from loaf pan. Drizzle with melted peanut butter. Slice and serve.
[Name] Upside-Down Banana Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-03-08T01:33:00Z [Description] Make and share this Upside-Down Banana Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/24/TG1ksflURfOV2QYLtxCX_GK-Upside-Down-Banana-Bread_16x9-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/24/aa9VQ2MmR5yXac1PzW7R_GK-Upside-Down-Banana-Bread_16x9-1.jpg"] [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1/2", "1", "2", "3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "banana", "unsalted butter", "sugar", "eggs", "bananas", "flour", "baking soda", "kosher salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3560.0 [FatContent] 139.5 [SaturatedFatContent] 84.1 [CholesterolContent] 707.6 [SodiumContent] 2621.9 [CarbohydrateContent] 560.6 [FiberContent] 18.0 [SugarContent] 365.1 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Topping: Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan. In a small saucepan add 3 tbsp butter and brown sugar. Gently heat over medium until the butter melts. Stir to combine. Pour into the prepared loaf pan and add the sliced banana in a single layer slightly overlapping. Set aside. Banana Bread: Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Pour the batter in the loaf pan. Bake on a parchment lined sheet tray for 55-60 minutes until a toothpick inserted into the cake comes out clean. Allow banana bread to rest for 10 minutes before inverting on to a plate. Allow to cool completely before slicing.
[Name] Nutella-Stuffed Banana Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-03-08T01:37:00Z [Description] Make and share this Nutella-Stuffed Banana Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/25/kzdfmtPTTtyYwEm5KzPg_GK-Nutella-Stuffed-Banana-Bread_16x9-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/25/RBuvTOaSSyRM9eUOS7Lu_GK-Nutella-Stuffed-Banana-Bread_16x9-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/25/iqvonQazRpsRU0GptYQm_GK-Nutella-Stuffed-Banana-Bread_16x9-2.jpg" ] [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "3", "1 1/2", "1", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "bananas", "flour", "baking soda", "kosher salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3932.6 [FatContent] 170.6 [SaturatedFatContent] 125.2 [CholesterolContent] 616.0 [SodiumContent] 2676.2 [CarbohydrateContent] 563.7 [FiberContent] 26.9 [SugarContent] 363.9 [ProteinContent] 48.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 8 ½ x 4 ½ inch loaf pan. Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan. Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together. Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread. Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.
[Name] Authentic Menudo [AuthorId] 102672 [AuthorName] piranhabriana [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2018-03-09T16:37:00Z [Description] Adapted from my friend Veronica's recipe, adding measurements. Add as much or as little chili powder as you would like. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "3", "4", "6", "2", "1", "1", "4", "30", "30", "3"] [RecipeIngredientParts] ["chicken broth", "tripe", "garlic cloves", "Mexican oregano", "salt", "chili powder", "white hominy", "yellow hominy", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.5 [FatContent] 11.6 [SaturatedFatContent] 3.5 [CholesterolContent] 206.8 [SodiumContent] 2676.4 [CarbohydrateContent] 42.0 [FiberContent] 8.3 [SugarContent] 3.7 [ProteinContent] 32.8 [RecipeServings] 8.0 [RecipeYield] 1 large pot [RecipeInstructions] Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours. Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour. Serve with corn tortillas and limes if desired.
[Name] Creamy Parmesan Garlic Mushroom Chicken [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-03-09T18:38:00Z [Description] Make and share this Creamy Parmesan Garlic Mushroom Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "8", "1/4", "2", "1", "1/2", "1", "1/2", "1/2", "1/4", "1/2", "3"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "butter", "garlic cloves", "flour", "chicken broth", "heavy cream", "half-and-half", "parmesan cheese", "garlic powder", "pepper", "salt", "spinach"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1157.5 [FatContent] 102.1 [SaturatedFatContent] 52.2 [CholesterolContent] 338.8 [SodiumContent] 1532.0 [CarbohydrateContent] 14.6 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 49.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle chicken with salt and pepper to taste. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and no longer pink in center. Remove chicken and set aside. Add the mushrooms and cook until tender. Set aside.", "To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until the sauce thickens and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta." ]
[Name] Instant Pot Chipotle Beef and Sweet Potato Chili [AuthorId] 613135 [AuthorName] tacocat1000 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-03-09T21:39:00Z [Description] One of our favorites and you get a full flavored chili without waiting for hours. This recipe was born on a Tuesday night when I only had 4 sweet potatoes and frozen beef that needed to be used. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/613135/DD1Qs2ADRN6C0E1MqhxB_28423050_10215850790809559_9087919228946016452_o%20(1).jpg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Black Beans", "Beans", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "1", "1", "2", "2", "1", "1", "3", "1", "1 -15", "1", "2"] [RecipeIngredientParts] ["beef chuck", "ground beef", "onion", "garlic cloves", "chipotle chiles in adobo", "black beans", "sweet potato", "chili powder", "ground cumin", "dried oregano", "paprika", "tomato paste", "salt", "crushed tomatoes", "tomato sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.0 [FatContent] 27.1 [SaturatedFatContent] 10.0 [CholesterolContent] 103.6 [SodiumContent] 987.6 [CarbohydrateContent] 26.8 [FiberContent] 8.3 [SugarContent] 6.0 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft. Stir in the stew meat and ground beef. Cook until browned, about 10 minutes. Pour in the water and deglaze the pan for a minute. Turn off instant pot. Stir in remaining ingredients except for the beans and sweet potatoes. Cook on high pressure for 20 minutes. Natural release for 5 minutes. Add in the sweet potatoes and rinsed beans. Cook on high pressure for another 10 minutes. Do a quick release so the sweet potatoes aren’t overcooked. Salt to taste and serve with your favorite chili toppings!
[Name] Double Chocolate Mint Cookies [AuthorId] 1803673736 [AuthorName] Jenny S. [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2018-03-09T21:42:00Z [Description] Make and share this Double Chocolate Mint Cookies 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/1803673736/oBixEJAIRyuaWkoU6RAK_DSCF5328.JPG" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2/3", "2", "1 1/2", "1/4", "1", "2/3", "2", "10"] [RecipeIngredientParts] ["butter", "margarine", "granulated sugar", "brown sugar", "eggs", "salt", "baking soda", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.4 [FatContent] 8.0 [SaturatedFatContent] 3.8 [CholesterolContent] 17.1 [SodiumContent] 109.7 [CarbohydrateContent] 20.9 [FiberContent] 1.2 [SugarContent] 13.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 1 Tablespoon Scoops [RecipeInstructions] Double Chocolate Mint Cookies. Soften Butter and Margarine on the Counter. Add both Sugar and Brown Sugar to a bowl with the Butter and Margarine. Mix/beat them together until they are combined. Crack the Eggs open into a small bowl and scramble. Then add it to the bowl of Butter and Sugar, mix once more. Then mix in Peppermint Extract, Salt, and Baking Soda. Next mix in all of the Cocoa Powder, followed by a ½ Cup of Flour at a time. Lastly, add the Mini Chocolate Chips and mix. Preheat oven to 350°F. Use a ice cream scoop to dish out the cookie dough onto ungreased foil or parchment paper for easy clean up. Bake for 8 minutes if oven is preheated, if recently turned on bake for 10 minutes. When they are done they will have a very soft center still, unless over cooked. Cool for 2 minutes and eat.
[Name] Fairly Easy Macaroons [AuthorId] 2001964960 [AuthorName] cocoj2477 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-09T21:46:00Z [Description] Original recipe from @ https://www.kingarthurflour.com/recipes/macarons-recipe I am making these for my friend who cannot have almonds, and this recepie can use all purpose flour instead of almond flour [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "1/2", "2", "3", "1"] [RecipeIngredientParts] ["all-purpose flour", "confectioners' sugar", "salt", "granulated sugar", "granulated sugar", "water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 19.4 [FiberContent] 0.2 [SugarContent] 12.2 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 20-22 cookies [RecipeInstructions] 1. Process the flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture. 2. Separate the eggs and put the whites in the bowl you'll use to whip them. Add a pinch of salt and using a beater, whip them until stiff peaks form. 3. Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil. 4. Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Slowly pour into egg whites while blending them with the beater. 5. Continue beating until the meringue is smooth, glossy, and forms soft peaks. 6. Fold in the flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point. 7. Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more; your goal is a disc-like, fairly flat cookie. 8. Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together. 9. Allow to rest in a dry place with good air circulation (a counter top is fine] until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F. 10. Bake the cookies for 25 to 30 minutes, till firm on the top. 11. Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil. 12. Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies.
[Name] Quick Mediterranean Orzo With Feta Cheese [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-09T23:43:00Z [Description] This is an easy and very tasty one pot dish, great for a side with grilled chicken or fish, or as a nice warm lunch. Using canned diced tomatoes and frozen spinach makes it a meal you can pull together quickly from your pantry, but if you have fresh on hand, go for it! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "2 1/4", "1", "1", "1", "6 -10", "2 -3", "1/2 - 1"] [RecipeIngredientParts] ["olive oil", "onion", "orzo pasta", "garlic cloves", "chicken broth", "dried oregano", "dried basil", "diced tomato", "spinach", "kalamata olives", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.2 [FatContent] 9.8 [SaturatedFatContent] 3.8 [CholesterolContent] 16.7 [SodiumContent] 701.1 [CarbohydrateContent] 50.8 [FiberContent] 4.1 [SugarContent] 5.2 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Heat olive oil in a large skillet over medium heat. Saute chopped onion until it begins to turn translucent. Add uncooked orzo, cook, stirring frequently, until golden brown, about 2 minutes. Move orzo aside to make a small open spot, add a little olive oil and the minced garlic, cook for about 1 minute until fragrant but not brown. Stir in chicken broth and seasonings. Bring to a boil, reduce to simmer, and cook with the lid ajar for 10 minutes. Stir in tomato and spinach, then cover and cook for 5 additional minutes until almost all liquid is absorbed. Dish should have tender orzo, and a little sauce, similar to risotto. Add a little water if needed to keep it from being dry. Stir in olives and feta cheese and serve.
[Name] Creamy Vegan Polenta With Mushrooms [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-03-10T02:34:00Z [Description] Make and share this Creamy Vegan Polenta With Mushrooms recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/2EScC7jQufQJhibrpeog_creamy-vegan-polenta-sauteed-mushrooms-beans-vegetables-gluten-free-healthy-dinner-plant-based-2.jpg" [RecipeCategory] Beans [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/4", NA, "8", "2", "3", "1/2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["yellow corn grits", "cornmeal", "soymilk", "nutritional yeast", "extra virgin olive oil", "ground turmeric", "white mushrooms", "roma tomatoes", "garlic powder", "onion powder", "white beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.2 [FatContent] 7.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 48.5 [CarbohydrateContent] 44.8 [FiberContent] 11.5 [SugarContent] 5.5 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions. 2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste. 3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened. 4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted. 5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
[Name] Creamy Butternut Squash Linguine [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-03-10T02:44:00Z [Description] Make and share this Creamy Butternut Squash Linguine recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "3", "1", "2", "1/8", "1/4", "1/4", "2", "12"] [RecipeIngredientParts] ["olive oil", "fresh sage", "yellow onion", "garlic cloves", "red pepper flakes", "salt", "fresh ground black pepper", "vegetable broth", "linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.5 [FatContent] 8.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 156.3 [CarbohydrateContent] 79.6 [FiberContent] 5.6 [SugarContent] 5.8 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] 1.Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside. 2.Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes. 3.In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining. 4.Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender], then season with salt and pepper until the flavors sing. 5.In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary. 6.Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
[Name] Raspberry Macadamia Crusted Salmon [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-11T04:16:00Z [Description] Make and share this Raspberry Macadamia Crusted Salmon 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/53/53/34/mzCJ6ssQlOei13dRPFWb_20190515_201652.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/34/WzrPe6L8Qm2NHTJRqOA5_20190515_201623.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1/2", "2 -3", "2 -3", "2 -3", "1/2", "2"] [RecipeIngredientParts] ["salmon fillets", "olive oil", "fresh ginger", "garlic", "maple syrup", "soy sauce", "bacon", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.3 [FatContent] 35.3 [SaturatedFatContent] 6.1 [CholesterolContent] 149.0 [SodiumContent] 789.7 [CarbohydrateContent] 37.8 [FiberContent] 2.0 [SugarContent] 26.6 [ProteinContent] 68.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Combine olive oil, ginger, garlic and saute until translucent. Add maple syrup, jam, lemon juice and soy sauce and continue simmering for 15 minutes. Chop macadamia nuts finely. Cook bacon until cooked through, then chop finely. Mix chopped bacon with the macadamia nuts. Coat salmon with sauce and then put face down into the macadamia bacon mix until coated. Place salmon on lightly greased baking sheet. Cook salmon approx 15 minutes until done (based on size of fillet]. Drizzle with extra sauce.
[Name] Cheesy Chicken Spaghetti Casserole [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-11T07:31:00Z [Description] This is such a yummily scrumptious cheesy casserole dish! Perfect for busy weeknight or weekend meals, and any leftovers freeze/reheat well for future meals. Take this casserole along for your next office or backyard get together, and be prepared for recipe requests. ENJOY!! :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/35/MsKGiEZSve0Pw5i7nxum_P1080751s.JPG" [RecipeCategory] European [Keywords] ["Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "1", "2", NA, "2", "4", "1"] [RecipeIngredientParts] ["spaghetti noodles", "diced tomatoes", "red wine", "boneless skinless chicken breasts", "water", "sharp cheddar cheese", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.7 [FatContent] 11.6 [SaturatedFatContent] 6.4 [CholesterolContent] 44.4 [SodiumContent] 364.7 [CarbohydrateContent] 41.3 [FiberContent] 2.9 [SugarContent] 5.8 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base. In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly. Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick]. Turn off the heat; stir about half of the shredded cheddar cheese (1 cup] into the sauce mixture, stirring well to combine. Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat. Sprinkle evenly with Parmesan and remaining cheddar cheese. Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.
[Name] Stuffed Shells (Ree Drummond Pioneer Woman) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-03-11T17:59:00Z [Description] This is delicious. I have some home canned marina that really made this even better. I don't think the leftovers are going to last very long. Recipe courtesy of foodnetwork.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "8", "30", "2", "12", "1", NA, "8", "2", "8", NA] [RecipeIngredientParts] ["kosher salt", "jumbo pasta shells", "whole milk ricotta cheese", "fresh parsley", "fresh basil", "egg", "fresh ground black pepper", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.5 [FatContent] 34.5 [SaturatedFatContent] 19.1 [CholesterolContent] 128.8 [SodiumContent] 1503.0 [CarbohydrateContent] 52.9 [FiberContent] 6.0 [SugarContent] 18.7 [ProteinContent] 37.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside. In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined. To assemble, coat the bottom of a baking dish with some sauce. Fill each half cooked shell with the cheese mixture and place face down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
[Name] Lazy Man's Pie Peach Cobbler [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-03-11T18:05:00Z [Description] This is phenomenal and easy. I varied it a little by doing half cherries and half peaches and adding a little cinnamon and lemon. Recipe posted as written. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "milk", "sugar", "flour", "baking powder", "salt", "cherries", "blackberry"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 305.2 [FatContent] 13.0 [SaturatedFatContent] 8.0 [CholesterolContent] 34.8 [SodiumContent] 181.6 [CarbohydrateContent] 45.8 [FiberContent] 1.6 [SugarContent] 31.5 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a baking pan. In a bowl, mix together the flour, sugar, baking powder, salt, and milk and pour over butter. Cover the batter with fruit and do not stir. The batter will rise and absorb the fruit flavor. In a preheated 350 oven , bake the pie for 1 hour and serve it warm with whipped cream or ice cream.
[Name] Pastiera Di Grano [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-03-12T17:13:00Z [Description] Make and share this Pastiera Di Grano recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "1", "1/4", "1/2", "1/4", "1", "2", "1", "1", "1/2", "1", NA, "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "granulated sugar", "Splenda sugar substitute", "unsalted butter", "baking powder", "vanilla extract", "milk", "sugar", "Splenda sugar substitute", "cornstarch", "vanilla extract", "milk", "ricotta cheese", "sugar", "milk", "water", "vanilla extract", "candied citron peel", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 842.6 [FatContent] 34.6 [SaturatedFatContent] 21.0 [CholesterolContent] 214.2 [SodiumContent] 218.1 [CarbohydrateContent] 106.2 [FiberContent] 1.2 [SugarContent] 58.9 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] For the Crust: Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk. Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin. For the Pastry Cream: Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan. Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling. For the Filling: Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F Allow to cool. This can be frozen and thawed to room temperature before serving.
[Name] Buffalo Cauliflower Bites [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2018-03-12T19:43:00Z [Description] Make and share this Buffalo Cauliflower Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/2", "1", "2", "1 -2", "3/4", "1/4", "1/2", "1/4", "2/3", "1", "1", NA] [RecipeIngredientParts] ["coconut oil", "dark brown sugar", "cider vinegar", "cornstarch", "cornmeal", "salt", "pepper", "coconut milk", "reduced-fat milk", "cauliflower floret"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2266.0 [FatContent] 238.4 [SaturatedFatContent] 55.5 [CholesterolContent] 0.0 [SodiumContent] 1174.0 [CarbohydrateContent] 38.5 [FiberContent] 3.2 [SugarContent] 6.0 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Buffalo Sauce: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside. For the Cauliflower: Line platter with multiple layers of paper towels. Add oil to large Dutch (about 6 quart and cast iron works great] oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 400 degrees. While oil heats, combine cornstarch, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated. Fry half of cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to the paper-lined platter. Return oil to 400 degrees and repeat with remaining cauliflower. Transfer 1/2 cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.
[Name] Cheese and Tomato Lasagna [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2018-03-12T20:22:00Z [Description] America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "8", "1/2", "2", "1", "1/4", "1/4", "1/4", "1", "1 1/2", "1/2", "1/2", "1/2", "1/2", "4", "8", "1", "1", "1", "1/4", "14", "8", "1/8", "1/4"] [RecipeIngredientParts] ["pecorino romano cheese", "parmesan cheese", "cottage cheese", "heavy cream", "garlic cloves", "cornstarch", "salt", "pepper", "olive oil", "onion", "sugar", "red pepper flakes", "dried oregano", "dried oregano", "salt", "cloves", "anchovy fillets", "crushed tomatoes", "diced tomatoes", "pecorino romano cheese", "parmesan cheese", "tomato paste", "Fontina cheese", "cornstarch", "pecorino romano cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.9 [FatContent] 38.2 [SaturatedFatContent] 18.2 [CholesterolContent] 107.2 [SodiumContent] 1497.6 [CarbohydrateContent] 61.3 [FiberContent] 6.0 [SugarContent] 8.3 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.", "FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.", "FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side].", "Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling]. Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again], remaining cheese sauce, and 1/2 cup fontina.", "Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.", "Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.", "Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve." ]
[Name] Vietnamese Caramelized Pork (Thit Ko) - Instant Pot Version [AuthorId] 613135 [AuthorName] tacocat1000 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-03-12T21:35:00Z [Description] Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for a leaner version. There are many versions from different families. This is what we like coming from a half Lao/half Viet home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/613135/HAMdyuKQTChNP0e4Owx5_IMG_6369.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Vietnamese", "Asian", "< 60 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1/3", "4", "1", "3", "1", "2", "1", "1/2", "1", "2 1/4", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "sugar", "garlic cloves", "shallot", "black pepper", "salt", "soy sauce", "msg", "coconut", "water", "fish sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1288.4 [FatContent] 122.3 [SaturatedFatContent] 63.4 [CholesterolContent] 295.6 [SodiumContent] 1156.2 [CarbohydrateContent] 26.8 [FiberContent] 9.4 [SugarContent] 15.9 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside. Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge. Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot. Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.]. Add the hard boiled eggs, coconut soda, star anise pods and (if needed] just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.. Add the fish sauce and salt to taste (if needed]. Serve with rice and pickled vegetables! OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don’t have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to “keep warm” when the timer shuts off.
[Name] Cheesy Chilli Naan Bread [AuthorId] 2002040065 [AuthorName] FlipTheScript Recipe [CookTime] PT8M [PrepTime] PT1H10M [TotalTime] PT1H18M [DatePublished] 2018-03-12T21:35:00Z [Description] Make and share this Cheesy Chilli Naan Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/86/1/DRaIY6PSSm02ZwtYndgA_20180308_183255.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002040065/Xh6kfvpkSFaiqHvtVLDg_20180308_183255.jpg"] [RecipeCategory] Breads [Keywords] ["Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "4", "4", "1/2", "160", "1", "1", "1", "1/4", "1/2", "20", "1/2"] [RecipeIngredientParts] ["plain flour", "salt", "extra virgin olive oil", "water", "cumin powder", "garlic powder", "coriander powder", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 668.8 [FatContent] 9.9 [SaturatedFatContent] 3.5 [CholesterolContent] 13.0 [SodiumContent] 888.2 [CarbohydrateContent] 122.8 [FiberContent] 5.7 [SugarContent] 0.7 [ProteinContent] 20.2 [RecipeServings] 2.0 [RecipeYield] 2 Naan Bread [RecipeInstructions] ["Preperation:", "Lightly flour a dry surface.", "Place a sheet of greaseproof paper on a baking tray.", "Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.", "Form a well in the centre of the dry ingredients and add the Oil and Water.", "Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.", "Remove from mixing bowl and place onto the floured surface.", "The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.", "Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.", "Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.", "Method:", "Once the dough has risen, place onto a lightly floured surface.", "Roll each ball out to a maximum thickness of 1cm.", "Sprinkle the cheese in the centre of the dough.", "Pull the edges of the dough inward and form together to seal the cheese inside.", "Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.", "Heat a large, lightly oiled pan.", "Once the oil has heated up, place one of rolled out naans into the pan, folded side down.", "Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.", "Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top." ]
[Name] Pierogis [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-03-12T21:36:00Z [Description] Make and share this Pierogis recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1/2", "1/4", "6 1/2", "16", "1", "2"] [RecipeIngredientParts] ["potatoes", "sharp cheddar cheese", "brick cheese", "flour", "sour cream", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1267.4 [FatContent] 44.1 [SaturatedFatContent] 26.0 [CholesterolContent] 183.1 [SodiumContent] 1746.3 [CarbohydrateContent] 172.8 [FiberContent] 12.0 [SugarContent] 6.6 [ProteinContent] 44.2 [RecipeServings] 6.0 [RecipeYield] 5 pounds [RecipeInstructions] Cut up cheese and put about half of it in the bowl to the stand mixer. Boil potatoes until soft – drain and put in the mixer bowl. Mash with the cheese…keep adding cheese until the potatoes are very thick. and to the taste you like. I make the potato mixture the night before because they need to be cool/cold before preparing. For the Dough. Roll dough until about as thin as a sandwich wrap. . Cut into a circle using a large juice glass. . Add a spoonful of potatoes to the center, fold over and pinch ends….be careful to not get potatoes in the ends you are pinching or they will “blow-out” in the water. Once you get 8 ready, add to a large pot of boiling water and boil 5 minutes. Carefully lift out with a plastic slotted spoon. . Cool on cookie sheet. . I bag them 8 at a time and they can be frozen for at least 6 months. . When you reheat, you can place the frozen pierogis on a bed of butter and onions in a frying pan, cover and cook on low for 20-25 minutes.
[Name] Fannie Farmer Peanut Butter Cookies (Half Recipe) [AuthorId] 2002022004 [AuthorName] vwhitehair [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2018-03-12T21:36:00Z [Description] Make and share this Fannie Farmer Peanut Butter Cookies (Half Recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1/2", "1 1/2", "1/8", "1"] [RecipeIngredientParts] ["shortening", "vanilla", "sugar", "brown sugar", "egg", "peanut butter", "flour", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.7 [FatContent] 21.8 [SaturatedFatContent] 5.1 [CholesterolContent] 23.2 [SodiumContent] 281.0 [CarbohydrateContent] 47.1 [FiberContent] 1.6 [SugarContent] 27.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 25-30 cookies [RecipeInstructions] ["\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.", "Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\"." ]
[Name] Instant Pot - PRESSURE COOKER BEEF TIPS RECIPE [AuthorId] 45214868 [AuthorName] donna k. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-03-12T21:39:00Z [Description] To be used with your instant pot or pressure cooker - Test Kitchen tips The next day, stir a little heavy cream or sour cream into leftover sauce and serve over pasta. We use the saute feature to brown the beef for added flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/45/ttPcGeg3QiCZTiBTaAEZ_DSC04552-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/45/Ar0yC6KTjuQSRLQ0Apge_DSC04554-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/45/358gQHTtQG6l0nFajLtD_DSC04550-2.jpg"] [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1/3", "1/2", "1", "2", "1", "3 -4", "1/4", NA] [RecipeIngredientParts] ["olive oil", "salt", "pepper", "dry red wine", "beef broth", "portabella mushroom", "onion", "beef broth", "Worcestershire sauce", "cornstarch", "cold water", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 786.4 [CarbohydrateContent] 10.8 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
[Name] Mexican Rice [AuthorId] 2000548879 [AuthorName] Fixit [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-12T21:39:00Z [Description] This is like a Mexican rice without tomato sauce. It tastes just like the one from a local Mexican restaurant that my family loves. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1 1/2", "1/4", "1/8", "1", NA, "2", "1"] [RecipeIngredientParts] ["olive oil", "minced garlic cloves", "cumin", "paprika", "chili powder", "chili sauce", "salt", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.5 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 3.6 [SodiumContent] 197.8 [CarbohydrateContent] 45.1 [FiberContent] 1.9 [SugarContent] 3.0 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pan saute onions in oil over med heat till tender. Add garlic and rice and cook about 3 minutes or until the rice begins to change color (whiten]. Add the rest of the ingredients and bring back to a boil. Turn to low heat and cover, cooking for 20 minutes. Remove from heat fluff and enjoy.
[Name] Star Rice Crispy Bars [AuthorId] 2002046857 [AuthorName] Olivia F. [CookTime] PT1H [PrepTime] PT13H [TotalTime] PT14H [DatePublished] 2018-03-12T21:39:00Z [Description] Make and share this Star Rice Crispy Bars 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/2002046857/tJqBHfqSEClfJx7402Yg_35DEBFA2-388C-4E32-A704-651C986E9CD9.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["7", "5", "3", "5", "12"] [RecipeIngredientParts] ["marshmallows", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.6 [FatContent] 10.1 [SaturatedFatContent] 2.2 [CholesterolContent] 3.4 [SodiumContent] 188.2 [CarbohydrateContent] 49.6 [FiberContent] 0.1 [SugarContent] 37.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 15 20 [RecipeInstructions] Put all of your marshmallows into pot with milk and put on stove. Let melt for 1 minute. Take you cereal and put into a bowl add you marshmallow into it and fill star molds. Let them set covered over night. Take out of molds and frost. Yellow frosting for the star and black for the eyes. Maybe even put a stick in the bottom to make easier to enjoy.

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