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[Name] Beef Chili With Cofee & Dark Chocolate [AuthorId] 118065 [AuthorName] Nana_G [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-03-12T21:40:00Z [Description] Make and share this Beef Chili With Cofee & Dark Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "2", "1", "2", "1", "8", "2", "1", "1", "1", "1", "1/2", "2", "1", "1", "2", "4"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "black pepper", "beef chuck", "canola oil", "green bell peppers", "poblano chile", "garlic cloves", "chili powder", "ground cumin", "ground coriander", "dark brown sugar", "dried oregano", "crushed red pepper flakes", "brewed coffee", "crushed tomatoes", "red kidney beans", "chipotle peppers", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.0 [FatContent] 31.6 [SaturatedFatContent] 12.8 [CholesterolContent] 78.2 [SodiumContent] 1111.2 [CarbohydrateContent] 38.4 [FiberContent] 10.7 [SugarContent] 4.1 [ProteinContent] 30.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grab a medium sized bowl from it's home. Dump in the flour salt and pepper and use a fork or whisk to mix together until well blended. Add in the cubed steak and toss around until every bit of red is covered in a dusting and you've got what looks like a ton of bubble gum flavored marshmallows (but don't confuse them because I don't think it would be very tasty]. In a large pot or dutch oven, heat the oil until shimmering over medium high heat. Grab some of the cubed meat, (about a third] and shake off any excess flour. Carefully add to hot oil being sure not to overcrowd the pot. Let each be for a minute or two until browned, the flip and wait. Repeat until all sides are browned. Using a slotted spoon, remove the nicely browned meat chunks and pile up in a large bowl or plate. Repeat this process until all meat has been nicely browned. While your pot of oil is still hot, add in the onions (if it's looking a little dry, you can add in a bit more oil] and turn the heat down to medium. Give a sprinkle of salt and pepper to them now and grab a spoon and stir them a bit. Let the onions cook, while stirring every now and then until they start to turn translucent. Once the onions have cooked down a bit, add in the bell pepper, poblano and smashed garlic (if you ended up mincing your garlic, add it in right after you add the spices, otherwise you may end up burning the tiny particles of flavor]. Again, give a nice sprinkle of salt and pepper to the pot. Let it all cook down, stirring when you're not having a taste of your margarita (by the way, you should be drinking a margarita] until the peppers begin to soften (they don't need to be soft and mush because it's going to simmer away on the stove top for a bit]. In between cooking down the vegetables and enjoying a margarita, mix together your spices. Grab a small bowl and combine the chili powder through the red pepper flakes. Mix them together. Once your peppers have softened, pour in that beautiful spice blend and stir. Give a big ol' stir to everything to make sure you've got every bit of onion and pepper and garlic coated with those fragrant spices. You want to keep it moving so you don't burn any spices. Heating the spices for a couple minutes like this will help to bloom them and bring out lots of great flavor. After a couple minutes, pour in some of your brewed coffee (about a 1/2 cup] and it will sizzle and steam. Take this opportunity to go in and scrape the bottom of the pot with your spoon. Get every last bit up off the bottom and mixed into the coffee and vegetables. Then, go ahead and add in almost the rest of the coffee, saving about a 1/4 cup (you'll see why next]. Carefully pour the can of tomatoes in (especially if you've got white countertops]. Before disposing of your can, rinse it out with the reserved coffee. Add the caffeine water to your empty can, swirl it about to clean off any tomato residue and then add to the soon to be simmering pot. Finally, add in the beans and the chipotle peppers. Grab your plate of browned beef and add them to the pot along with any liquid that has seeped out. Combine it all nicely with your spoon and crank the heat to high. When it begins to boil, put the lid on and turn the heat down low. Let it simmer away for 2 hours, giving it a stir every now and then (if you forget, it won't be the end of the world]. This will make all the delicious fat in the steak melt into the chili, the flavors will meld and your meat will turn very tender. Use this two hour window to clean up, make a pitcher of margaritas, prep any condiments you want to serve it with and chop your chocolate. After the 2 hours are up, if you're still standing, turn off the heat and remove the lid. Sprinkle over the dark chocolate and let it melt in as you slowly stir the giant pot of chili. Taste and season with salt and pepper to your liking. Serve with chips or cornbread, sour cream or greek yogurt, cheese, avocado, more chopped chocolate…you get the idea…it's chili.
[Name] Baked Butternut Squash [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT1H [PrepTime] PT8M [TotalTime] PT1H8M [DatePublished] 2018-03-12T22:37:00Z [Description] Make and share this Baked Butternut Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.4 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 41.4 [CarbohydrateContent] 73.1 [FiberContent] 11.3 [SugarContent] 19.2 [ProteinContent] 5.7 [RecipeServings] 2.0 [RecipeYield] 1 squash [RecipeInstructions] preheat the oven to 400 degrees fahernheit. cut the butternut squash lengthwise. cover a baking sheet with aluminum foil and place the squash pieces on top. put the squash into the oven. bake for 50-60 minutes,or until the squash is brown. take the squash out of the oven, and serve with the butter and brown sugar sprinkled on top.
[Name] New England Mashed Turnips [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT21M [PrepTime] PT6M [TotalTime] PT27M [DatePublished] 2018-03-12T22:48:00Z [Description] Make and share this New England Mashed Turnips recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "Free Of...", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["turnip", "salt", "butter", "half-and-half", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.8 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 18.0 [SodiumContent] 565.9 [CarbohydrateContent] 7.7 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] peel turnips with a vegetable peeler, and cut into 1/2 inch cubes. fill a medium-size pot wit water and bring to a boil. add 1/2 teaspoon salt & the turnip cubes and bring to a boil again. turn the heat to low, cover the pot, and simmer for 20 minutes until the turnips are soft. drain the turnips into a colander in the sink. put the turnips back into the pot, and warm on low heat for 1 minute to dry them out. add butter, half-and-half, and the rest of the salt and pepper. stir with a spoon while the butter is melting. mash with a potato masher until soft and fluffy.
[Name] Maple-Ginger Tea [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2018-03-12T22:55:00Z [Description] Make and share this Maple-Ginger Tea 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/53/53/51/WAKRWH7RFSmlD9s5NFn4_image.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kosher", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["ginger", "maple syrup", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 8.3 [FiberContent] 0.8 [SugarContent] 4.2 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] boil one cup of water. place the ginger in a cup and pour the boiling water over it. cover and let the ginger soak for 10 minutes. scoop out the ginger with a spoon, and stir in the maple syrup.
[Name] Turkey Avocado Tumbles [AuthorId] 401723 [AuthorName] JessHinkson [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-03-13T18:27:00Z [Description] Make and share this Turkey Avocado Tumbles recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "6", "6", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["avocados", "fresh lemon juice", "olive oil", "ground turkey", "salsa", "fresh cilantro", "garlic powder", "salt", "fresh ground pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.7 [FatContent] 51.9 [SaturatedFatContent] 9.6 [CholesterolContent] 108.6 [SodiumContent] 1225.5 [CarbohydrateContent] 23.3 [FiberContent] 15.0 [SugarContent] 3.7 [ProteinContent] 35.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Scoop halved avocados out of their skins in one piece, using a big spoon. Squeeze lemon juice over the cut side, drizzle with 1 tbs oil and salt and pepper to taste. Heat large skillet to medium and cook avocados for 2 mins, cut side down. Remove and place avocados on a plate, cut side up, cutting a small piece off the rounded side so it can sit flat. Add remaining oil to skillet. Add turkey and remaining seasoning and brown the meat, breaking it up with a spatula as it cooks. After it is no longer pink (~4 mins], remove from heat and stir in salsa and yogurt. Spoon the turkey mixture on top of the avocados, filling them and letting the excess spill over onto the plate. Top with a dollop of sour cream and sprinkle with cilantro. Serve with a simple mixed green salad for a quick, nutritious, and delicious dinner! Recipe modified from TheDinnerDaily.com.
[Name] Cashew Chicken [AuthorId] 2467744 [AuthorName] jonjons56 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-13T18:46:00Z [Description] Make and share this Cashew Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "1", "1/2", "3/4", "1", "1/4", "6", "3", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cornstarch", "soy sauce", "red bell pepper", "snow peas", "cashews", "cayenne powder", "soy sauce", "white wine", "apple cider vinegar", "brown sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.8 [FatContent] 27.2 [SaturatedFatContent] 5.0 [CholesterolContent] 37.8 [SodiumContent] 1999.8 [CarbohydrateContent] 29.6 [FiberContent] 3.2 [SugarContent] 15.5 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a wok at high heat. Add the chicken and stir fry until most of the moisture has cooked out. Meanwhile add the ingredients for the sauce and stir until combined. Set aside. Add the bell pepper and snow peas to the wok. Stir fry for 1 minute. Add the cashews, cayenne, and ginger. Stir fry for 1 minute. Give the sauce a stir just to mix everything and pour into the wok. Stir until everything is covered and the sauce has thickened. Serve over rice.
[Name] Sweet Potato Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-03-13T19:37:00Z [Description] Make and share this Sweet Potato 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/53/53/54/3KO7MbTRf2yD0dIMez4T_Gem_Sweet%20Potato%20Bread%20(1]_Photo%20Courtesy%20of%20Gem.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/54/8QiNwF9hSem9Jnhxpvz1_Gem_Sweet%20Potato%20Bread%20(2]_Photo%20Courtesy%20of%20Gem.jpg"] [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/4", "2", "3/4", "1", "1 1/2", "1 3/4", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "milk", "eggs", "vanilla", "brown sugar", "bread flour", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3941.0 [FatContent] 177.5 [SaturatedFatContent] 26.1 [CholesterolContent] 380.5 [SodiumContent] 1938.7 [CarbohydrateContent] 549.2 [FiberContent] 13.7 [SugarContent] 333.6 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Roast sweet potatoes wrapped in foil for about an hour at 350F, or until soft. Scoop sweet potatoes and blend with milk, eggs, oil, vanilla. Mix all dry ingredients and whisk into potato mixture in three stages until smooth (being careful not to overwork the gluten]. Bake at 325F for 60-75 minutes.
[Name] Doog's Homemade Lasagna [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-03-13T21:35:00Z [Description] Make and share this Doog's Homemade Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1 1/2", "1", "1", "1", "3", "2", "1 -2", "1", "3", "1", "2", "2", "1", "1", "2", "2", "1", "1", "10", "2", "2", "1/2", "1/4", "8"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "tomato sauce", "tomato paste", "diced tomatoes", "onions", "bell pepper", "mushroom", "red wine", "garlic cloves", "olive oil", "sugar", "red pepper flakes", "basil", "black pepper", "marjoram", "thyme", "salt", "paprika", "mozzarella cheese", "parmesan cheese", "cornstarch", "water", "eggs", "ricotta cheese", "parmesan cheese", "parsley", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.2 [FatContent] 31.1 [SaturatedFatContent] 13.5 [CholesterolContent] 119.5 [SodiumContent] 1531.1 [CarbohydrateContent] 38.0 [FiberContent] 4.5 [SugarContent] 11.8 [ProteinContent] 32.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef and saugage, season to taste with salt and pepper, drain and set aside. Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent. Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Simmer on medium low for at least one hour, stirring occasionally. Mix corn starch with water and add to sauce, along with both cheeses to thicken. When cheese is incorporated, and sauce has thickened you're ready to begin assembling your lasagna. Mix eggs, ricotta, parmesan & parsley together. Put a small amount of sauce in bottom of 15x10x2 pan (just enough to cover the bottom] then put half lasagna noodles on top of sauce. Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat. Cover with foil and bake for 30 minutes @ 375°, uncover & add remaining mozzarella cheese, bake an additional 15 minutes. (I have also put in oven @ 250° for two hours then bump up temp to 375° for final 15 minutes to melt the additional mozzarella]. Let stand 10 minutes before serving.
[Name] KFC COLESLAW RECIPE [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2018-03-14T23:32:00Z [Description] Make and share this KFC COLESLAW RECIPE recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1/4", "2 1/2", "1 1/2", "1/2", "1/8", "8", "1/4", "2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "milk", "buttermilk", "lemon juice", "white vinegar", "salt", "pepper", "cabbage", "carrot", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.6 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 1.1 [SodiumContent] 138.3 [CarbohydrateContent] 11.3 [FiberContent] 1.5 [SugarContent] 9.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice]. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth. Add cabbage, carrots, and onions. Mix well. Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better.
[Name] Instant Pot Chicken Red Curry [AuthorId] 613135 [AuthorName] tacocat1000 [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2018-03-14T23:33:00Z [Description] Thai style red curry is our go-to dish at least once a week served up with spicy peppers! Sometimes I switch it up with green curry paste. Feel free to add more vegetables if you'd like. Long beans and bamboo are my musts! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/613135/sxG6pjjAQVub2TR1wifd_IMG_6393.jpg" [RecipeCategory] Curries [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Rice", "Vegetable", "Meat", "Thai", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "2 -3", "1", "1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["chicken thighs", "bamboo shoot", "red bell pepper", "lemongrass", "kaffir lime leaves", "red curry paste", "water", "salt", "coconut milk", "cornstarch", "water", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.8 [FatContent] 58.6 [SaturatedFatContent] 28.3 [CholesterolContent] 191.0 [SodiumContent] 1469.4 [CarbohydrateContent] 6.5 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside. Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute. Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch. When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving. Serve with steamed rice, cilantro, fresh Thai basil and chilis.
[Name] Bacon and Marmalade Sandwich on Pumpernickel Bread [AuthorId] 486078 [AuthorName] Karens Krazy Kitchen [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-03-14T23:34:00Z [Description] This recipe is from Prune restaurant in NYC with twists from Ruth Riechel’s cookbook and me. Absolutely delicious and also dynamite served cubed as an appetizer. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["bacon", "unsalted butter", "orange marmalade", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.8 [FatContent] 46.0 [SaturatedFatContent] 21.8 [CholesterolContent] 129.7 [SodiumContent] 758.4 [CarbohydrateContent] 66.1 [FiberContent] 2.3 [SugarContent] 25.5 [ProteinContent] 12.8 [RecipeServings] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] 5 slices applewood smoked bacon. 1 Tbs unsalted butter. 2tbs bitter orange marmalade. Freshly ground black pepper. Very important, the bacon should be cooked to the point that it is done, but still floppy. Crisp bacon does not work in this recipe. Toast the sturdiest pumpernickel bread that you can find. Butter both slices. Spread a thin layer of the strongest orange marmalade you can find on one side. Place bacon on top of marmalade. Grind black pepper on top. Close with other buttered pumpernickel slice. Cut on an diangle. Enjoy!
[Name] Raspberry Cream Cheese Coffee Cake [AuthorId] 1802932805 [AuthorName] dreister1802932805 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-03-16T19:44:00Z [Description] Make and share this Raspberry Cream Cheese Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "8", "1", "1", "1 1/2", "1/2", "1/2", "1/4", "5 1/2", "1/2", "1", "1", "3/4", "1", "1/3", "1/2", "3"] [RecipeIngredientParts] ["sugar", "cream cheese", "raspberries", "all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "sour cream", "vanilla extract", "sugar", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.8 [FatContent] 36.9 [SaturatedFatContent] 21.5 [CholesterolContent] 155.2 [SodiumContent] 441.8 [CarbohydrateContent] 73.1 [FiberContent] 2.5 [SugarContent] 39.4 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese (softened] and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter (softened] and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries (washed & drained completely] onto cream cheese filling. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs]. Sprinkle the streusel on top of raspberries. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan. Store in the fridge.
[Name] Banana Bread/ Muffins [AuthorId] 2002052266 [AuthorName] crystalscriver [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-16T19:45:00Z [Description] Very moist and yummy bread / muffins it makes 1 batch of each , The muffins only take 20 mins where the bread takes 45 mins  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052266/7Wl9xMFJTduW91zbWkGq_24D04954-2466-4BD5-9361-4CD38CE0F0D6.jpeg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "3 -4", "1/2", "1", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "bananas", "milk", "vanilla", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.2 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 79.1 [SodiumContent] 578.4 [CarbohydrateContent] 85.5 [FiberContent] 3.4 [SugarContent] 48.3 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. grease a banana bread pan and a muffin tray. mix the sugar and butter in a large bowl. stir in eggs until blended. add mushed mashed bananas. add milk, vanilla and heat until smooth. stir in flour , baking soda and salt. mix until moist add 1 C of Choclate Chips. Bake muffins for 20 mins. bake the banana bread for 45-50 mins.
[Name] Banana Bread/ Muffins [AuthorId] 2002052266 [AuthorName] crystalscriver [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-03-16T19:45:00Z [Description] Make and share this Banana Bread/ Muffins 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/2002052266/TsJy7PgORlioql4baTgX_B2C3FB42-A44F-4CEA-890F-4C0E64F0D492.jpeg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "3 -4", "1/2", "1", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "bananas", "milk", "vanilla", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.2 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 79.1 [SodiumContent] 578.4 [CarbohydrateContent] 85.5 [FiberContent] 3.4 [SugarContent] 48.3 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat Oven to 350 Degrees. grease your banana loaf pan and a muffin tin. Mix sugar and butter in a large bowl. stir in mashed bananas , milk, vanilla,. Beat until smooth. stir in Flour, baking soda and salt and mix until moist. add Choclate chips. Bake muffins for 20 mins. bake banana loaf for 45 mins.
[Name] Easy Chili [AuthorId] 2002052142 [AuthorName] melisse690 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-03-16T19:47:00Z [Description] Make and share this Easy Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "3", "3", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "red bell pepper", "green bell pepper", "chili powder", "kidney beans", "chili beans", "tomato sauce", "pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 896.9 [FatContent] 26.8 [SaturatedFatContent] 9.9 [CholesterolContent] 102.8 [SodiumContent] 2331.6 [CarbohydrateContent] 110.5 [FiberContent] 25.3 [SugarContent] 26.8 [ProteinContent] 57.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop up onion, and bell pepper. Cook ground beef with onion and bell pepper, season with garlic salt. Drain fat. Add all other ingredients, you can adjust the amount of chili powder, cayenne pepper to your liking,. Bring to boil and then cook on low or simmer, keep stiring for about hour. Serve with sweet cornbread.
[Name] Sweet Corn Bread [AuthorId] 2002052142 [AuthorName] melisse690 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-03-16T19:51:00Z [Description] Make and share this Sweet Corn Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2/3", "3", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.2 [FatContent] 28.8 [SaturatedFatContent] 13.2 [CholesterolContent] 193.3 [SodiumContent] 1317.3 [CarbohydrateContent] 98.0 [FiberContent] 0.8 [SugarContent] 24.6 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Follow instructions on jiffy box for cornbread and add can of cream of corn ,sugar and butter. Cook 25 minutes or until stick comes out dry after poking.
[Name] Greek Lentil Soup [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-03-16T19:59:00Z [Description] Greek Lentil Soup is a simple, healthy, delicious meatless main dish that is protein packed and full of essential vitamins and minerals! Low fat, low cholesterol, yet satisfying; nothing says comfort food better that a steaming pot of homemade Greek Lentil Soup! Try this for dinner! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/oYh8zpNYQCiKgh438d7u_1.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "6", "1/3", "1/2", "3/4", "1", "2", "3", "1", "1", "4"] [RecipeIngredientParts] ["dried lentils", "sweet onion", "garlic cloves", "olive oil", "dry white wine", "carrot", "diced tomatoes", "garlic powder", "dried oregano", "black pepper", "sea salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.8 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 324.4 [CarbohydrateContent] 43.5 [FiberContent] 19.8 [SugarContent] 5.4 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Place the dried lentils in a large bowl. Sort through and remove any shriveled up lentils. Pour cold water over to cover lentils and let stand at least two hours. Pour off water and rinse. Clean the garlic and thinly dice; chop the onion and thinly slice the carrots. Place the vegetables in a large stock pot with the olive oil and sauté for 7 to 8 minutes. Add the tomatoes and lentils. Pour in water and add seasonings. Turn heat to medium high and bring to a rolling boil, stirring frequently. Cover and turn heat to medium low and cook for two hours, stirring occasionally. Serve with a tossed green salad for a healthy, protein packed meal! Serves 6 to 8.
[Name] Bean Pudding With Butterscotch Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-03-16T20:04:00Z [Description] You know you should eat more beans, but you'd rather save room for dessert. With this delectable bean pudding with butterscotch sauce from the Ontario Bean Growers you can do both. Sweetening the deal is that it contains 10g of protein and 4.7g of fibre per serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/ImuJHBfLSkax0cTwp1bF_91597H.jpg" [RecipeCategory] Dessert [Keywords] ["Beans", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/4", "1/4", "1", "1/2", "1/2", "6", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["eggs", "granulated sugar", "brown sugar", "vanilla", "cinnamon", "nutmeg", "pecans", "butter", "brown sugar", "corn syrup", "apple butter", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.2 [FatContent] 7.6 [SaturatedFatContent] 3.3 [CholesterolContent] 73.5 [SodiumContent] 245.1 [CarbohydrateContent] 60.0 [FiberContent] 6.7 [SugarContent] 41.8 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.\tPlace the beans in a food processor. Purée until smooth along with 1/2 cup of the milk. 2.\tAdd eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined. 3.\tSpoon mixture into six 1/2 cup (125 mL] ramekins. 4.\tPlace ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. 5.\tPlace in a preheated 350°F (180°C] oven for 35 minutes. Remove from oven and let cool slightly. 6.\tTo make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving. 7.\tServe ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL] chopped pecans.
[Name] Vegan Coconut Kefir Banana Muffins [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-16T20:05:00Z [Description] These mouth-watering muffins made with shredded coconut and banana are just what you need to perk up your taste buds in the morning. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/5glNaunyTz2eEKRDkqJQ_91578H.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "2", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "unsweetened dried shredded coconut", "baking soda", "baking powder", "salt", "bananas", "coconut milk", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.7 [FatContent] 15.4 [SaturatedFatContent] 13.4 [CholesterolContent] 0.0 [SodiumContent] 344.0 [CarbohydrateContent] 39.7 [FiberContent] 2.2 [SugarContent] 19.7 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350°F (180°C]. Mist 12-count muffin tin with cooking spray. Set aside. 2. Whisk together flour, sugar, coconut, baking soda, baking powder and salt in large bowl. Set aside. 3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain. 4. Divide among the wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean; about 30 minutes. Let cool in muffin tin for 15 minutes. Chef's tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to one month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. Thaw muffins in the fridge overnight or microwave straight from frozen until warmed through; about 20 to 30 seconds.
[Name] Quinoa Bowls With Golden Turmeric Cauliflower [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-03-16T20:09:00Z [Description] Make and share this Quinoa Bowls With Golden Turmeric Cauliflower recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/vBXPW4BRdWNiQDEUpAE7_91573H.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["head cauliflower", "margarine", "red onion", "quinoa", "of fresh mint", "turmeric", "ground cumin", "avocado", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.0 [FatContent] 23.1 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 161.3 [CarbohydrateContent] 38.0 [FiberContent] 8.9 [SugarContent] 2.4 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 425° (220°C]. Combine cauliflower and 4 tsp (20 mL] margarine and arrange on two-thirds of a rimmed baking sheet. Combine red onion and 2 tsp (10 mL] margarine and arrange on remaining third of baking sheet. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.", "2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and stir in mint. Combine remaining margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Top each evenly with cauliflower, red onion and avocado." ]
[Name] Creamy Orange Chia Pudding [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-16T20:20:00Z [Description] Make and share this Creamy Orange Chia Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/itvMPGTPRd93oFd1OvUQ_91745H.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "1", "3", "1", "1/4", NA] [RecipeIngredientParts] ["maple syrup", "orange zest", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 12.2 [FiberContent] 0.1 [SugarContent] 10.4 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Whisk all ingredients together in a large bowl. Let stand for 10 minutes and whisk again. 2. Cover and refrigerate for at least 4 hours or overnight, then dish it up and serve. Garnish it with a fresh orange peel if desired.
[Name] Zesty Zucchini Boats [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-16T20:24:00Z [Description] These easy-to-make and delicious zucchini boats are a perfect side, appetizer or snack for any event. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/zYvtztGhRaOlSC77OzK5_91840H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["200", "6", "1", "1/2", "1", "1", "2", "1/2", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["white button mushrooms", "zucchini", "olive oil", "ground turkey", "onion", "ground cumin", "chili powder", "salt", "corn kernel", "lime, juice of", "chipotle pepper", "adobo sauce", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.7 [FatContent] 13.5 [SaturatedFatContent] 5.7 [CholesterolContent] 44.2 [SodiumContent] 524.0 [CarbohydrateContent] 24.0 [FiberContent] 4.3 [SugarContent] 6.6 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Pre-heat oven to 350°F. 2. Add mushrooms to a large food processor and pulse until they are small uniform pieces. 3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside. 4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey. 5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through. 6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat. 7. In a 9×13-inch baking dish, arrange scooped-out zucchinis. 8. Spoon the turkey and mushroom mixture inches Top with cheese. 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.
[Name] Almond Flour Blueberry Muffins Best Ever [AuthorId] 307059 [AuthorName] Lighthouse Rita [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2018-03-16T20:29:00Z [Description] I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1/3", "2", "3", "2", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["baking soda", "salt", "nutmeg", "sugar", "eggs", "olive oil", "canola oil", "honey", "vanilla extract", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 96.8 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 37.2 [SodiumContent] 135.7 [CarbohydrateContent] 11.9 [FiberContent] 0.3 [SugarContent] 11.3 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] 24 mini muffins [RecipeInstructions] Preheat oven 350 degrees. Mix dry ingredients. Mix liquid ingredients in separate bowl. Add liquid ingredients to dry ingredients and gently mix. Gently fold in blueberries. Put into prepared muffin cups. If making mini muffins cook for 15 minute or when toothpick comes out clean. If making big muffins cook for 20-23 minute or when toothpick comes out clean. Cool for 5 minutes and enjoy. Yum!
[Name] Orange Ginger Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-16T21:44:00Z [Description] Creme Brulee with the just the right amount of orange and ginger flavor. Taken from "A Food Centric Life". [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/3", "1", "1 1/2", "1", "6", "4"] [RecipeIngredientParts] ["heavy cream", "sugar", "salt", "orange zest", "ginger", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.8 [FatContent] 33.5 [SaturatedFatContent] 19.8 [CholesterolContent] 274.7 [SodiumContent] 63.8 [CarbohydrateContent] 23.2 [FiberContent] 0.3 [SugarContent] 19.7 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 350°F. Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger. Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl. Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product. Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins]. Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up. Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill! Bake about half an hour, or until the custards are set but still jiggly. Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days. When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this. Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!
[Name] Oatmeal Peanut Butter Cookies [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-17T08:51:00Z [Description] Make and share this Oatmeal Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["shortening", "butter", "brown sugar", "artificial sweetener", "baking soda", "peanut butter", "oatmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.1 [FatContent] 16.5 [SaturatedFatContent] 5.6 [CholesterolContent] 12.2 [SodiumContent] 227.4 [CarbohydrateContent] 10.7 [FiberContent] 1.2 [SugarContent] 6.6 [ProteinContent] 3.8 [RecipeServings] 20.0 [RecipeYield] 20 cookies [RecipeInstructions] Pre-heat oven to 350. Whip the shortening and butter first, once smooth, add peanut butter. After that add eggs. whip again until smooth. Add the dry ingredients other than the oats. Mix again and then add the oatmeal. Mix and then use a small ice cream scoop to portion out 12 cookies. Bake for 15 minutes.
[Name] Tempeh Taco Bowl [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2018-03-17T13:54:00Z [Description] Vegan Tempeh Taco Bowl Recipe — A protein-packed meal made with quinoa, seasoned tempeh, and tons of veggies. Healthier (and cheaper) than takeout for lunch or dinner!  [Images] character(0) [RecipeCategory] Tempeh [Keywords] ["Soy/Tofu", "Beans", "Mexican", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "3", "1", "1", "1"] [RecipeIngredientParts] ["tempeh", "water", "romaine lettuce", "avocado", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.4 [FatContent] 15.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 54.6 [CarbohydrateContent] 36.2 [FiberContent] 7.8 [SugarContent] 2.1 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] 4 salads [RecipeInstructions] Heat a large skillet over medium-high heat. Add 2 tablespoons of water and tempeh, and steam for 5 minutes. Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes. Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.
[Name] The Best Potato Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-03-18T23:37:00Z [Description] I found this on foodiecrush.com, and I was skeptical because it didn't have pickles or pickle juice or relish or anything, but it actually is the best recipe I've had in a very long time. The secret must be in keeping it simple. I added a dozen eggs to this recipe (personal preference), but I"ll post as written. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "2", "6", "5", "1 1/2", "1", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["white potatoes", "yukon gold potatoes", "white vinegar", "celery ribs", "green onions", "hard-boiled eggs", "mayonnaise", "yellow mustard", "celery seeds", "kosher salt", "fresh ground pepper", "paprika"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 147.2 [FatContent] 3.6 [SaturatedFatContent] 1.1 [CholesterolContent] 116.6 [SodiumContent] 320.3 [CarbohydrateContent] 22.5 [FiberContent] 2.7 [SugarContent] 1.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10 to 15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle. Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture. In a medium bowl, mix the mayonnaise or Miracle Whip, yellow mustard, celery seed, salt, and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least an hour or overnight before serving.
[Name] Chocolate Chip Muffins (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-03-18T23:49:00Z [Description] I used toffee bits in the place of chocolate chips, and this is phenomenal. I had no idea yogurt would make them so moist. I love the streusel topping. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "2", "1", "1/2", "1/2", "3/4", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "plain yogurt", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "brown sugar", "walnuts", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.1 [FatContent] 13.5 [SaturatedFatContent] 8.1 [CholesterolContent] 54.0 [SodiumContent] 308.5 [CarbohydrateContent] 45.0 [FiberContent] 1.5 [SugarContent] 27.6 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder, and salt. Add to the creamed mixture just until moistened. Fold in the chocolate chips. Fill paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake at 350 for 25 to 30 minutes or until the toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
[Name] Spaghetti Squash Alfredo [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-19T04:18:00Z [Description] This is Alfredo stuffed in a spaghetti squash. Very tasty, low cal an vegetarian for the most part. One thing I like to do in this case is to cook the one half face down in a glass dish with water, and then save that for some other dish. As for the seeds, since I love pumpkin seeds from childhood, I will separate the pulp from this dish and save all the seeds. In the end you get three dishes in one. The pumpkin seeds can be cooked for 15 to 20 minutes with some salt on a metal pan under the two halves of the squash. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["spaghetti squash", "alfredo sauce", "spinach", "mozzarella cheese", "parmesan cheese", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.1 [FatContent] 8.4 [SaturatedFatContent] 4.8 [CholesterolContent] 27.6 [SodiumContent] 293.1 [CarbohydrateContent] 6.1 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 350. Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like. Then, mix all of the stuffing ingredients. Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd. Layer it with mozzarella cheese. Add more of the mixture and top with more mozzarella cheese. Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer. Bake for 45 minutes.
[Name] Vegan Kale and Chickpea Sauté [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2018-03-19T18:25:00Z [Description] Make and share this Vegan Kale and Chickpea Sauté recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/PP30C51bRIKlGaHdMfEK_91572H.jpg" [RecipeCategory] Beans [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["vegan margarine", "onion", "chickpeas", "garlic", "kale", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.1 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 374.1 [CarbohydrateContent] 34.6 [FiberContent] 6.8 [SugarContent] 1.0 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Melt 1 tbsp (15 mL] margarine in large non-stick skillet over medium-high heat and cook onion, stirring occasionally until tender and starting to brown; about 5 minutes. Stir in chickpeas and garlic and cook, stirring until fragrant; about 1 minute. 2. Stir in remaining margarine and kale and cook, stirring frequently until wilted; about 2 minutes. Serve with lemon wedges and season if desired with salt and pepper.
[Name] Honey Orange Glazed Salmon With Orange Almond Couscous [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-03-19T18:27:00Z [Description] Getting a healthy dinner on the table doesn't have to be intimidating or time-consuming. Here, Tori Wesszer, registered dietitian and blogger at Fraiche Nutrition, shares one of her go-to meals that's sure to become a weeknight favourite. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/5G7RvRIRcKkgoXYhW1Ai_91744H.jpg" [RecipeCategory] Oranges [Keywords] ["Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "3", "1 1/3", "3", "2", "1/4", "1/2", "2", NA, "1/2", "1/4", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["salmon fillets", "honey", "extra virgin olive oil", "arugula", "green onion", "water", "extra virgin olive oil", "garlic clove", "honey", "Dijon mustard", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.0 [FatContent] 40.4 [SaturatedFatContent] 5.4 [CholesterolContent] 78.4 [SodiumContent] 152.4 [CarbohydrateContent] 27.8 [FiberContent] 2.5 [SugarContent] 22.0 [ProteinContent] 39.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Prepare salmon by removing skin and bones (if attached] and cutting into 4 to 6 fillets. Season with salt and pepper on both sides. 2. Whisk together all salad dressing ingredients in a medium bowl and set aside. 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside. 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl. 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing. 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done. 7. Serve glazed salmon over couscous salad and enjoy.
[Name] Pho Fried Rice [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-19T18:30:00Z [Description] For those of you who enjoy that pho taste, this recipe gives you a creative twist while keeping those authentic Vietnamese flavours in mind. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/TVBC6yzYTwaegfNQwm6A_91705H.jpg" [RecipeCategory] Vietnamese [Keywords] ["Asian", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1", "2", "1", "1/2", "2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["broth", "long-grain white rice", "carrot", "onion", "garlic cloves", "egg", "green onions", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.0 [FatContent] 8.6 [SaturatedFatContent] 1.4 [CholesterolContent] 46.7 [SodiumContent] 803.7 [CarbohydrateContent] 44.4 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1½ hours. 2. Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes. 3. Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes. 4. Stir in green onions and soy sauce.
[Name] Mushroom Beef Burger [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-03-19T18:33:00Z [Description] This take on a juicy burger uses melted mozzarella, fresh mushrooms and caramelized onions for a delicious result. Using the blend-and-extend technique of combining mushrooms with ground beef provides an extra serving of vegetables, boosts flavour and adds a serving of vitamin D. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/K3sOSQjMSPCzxTHn1MM9_91839H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["200", "400", "1/2", "1", "1", "1", NA, "4", "4 -8", NA, NA] [RecipeIngredientParts] ["cremini mushrooms", "salt", "yellow onion", "butter", "extra virgin olive oil", "fresh mozzarella cheese", "mayonnaise", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.9 [FatContent] 16.1 [SaturatedFatContent] 8.3 [CholesterolContent] 92.0 [SodiumContent] 770.7 [CarbohydrateContent] 27.3 [FiberContent] 1.7 [SugarContent] 5.6 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Blend/pulse mushrooms until fine in a food processor. 2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool. 3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden. 3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge. 4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside. 5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around. 6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down. 7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains. 8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.
[Name] Fishcakes [AuthorId] 2002054830 [AuthorName] AmuseMatrix [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-03-20T16:38:00Z [Description] Make and share this Fishcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["600", "2", "1", "3", "1", "1", "600", "2", "100", "1"] [RecipeIngredientParts] ["fresh salmon", "lemon wedges", "bay leaf", "parsley sprigs", "butter", "onion", "potatoes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24958.2 [FatContent] 43.0 [SaturatedFatContent] 12.1 [CholesterolContent] 76.2 [SodiumContent] 2239.9 [CarbohydrateContent] 5602.7 [FiberContent] 704.7 [SugarContent] 252.0 [ProteinContent] 679.8 [RecipeServings] 4.0 [RecipeYield] 4-6 Patties [RecipeInstructions] Peel the potatoes and quarter to cook faster and place in a pan of boiling water for about 20 minutes until soft. When ready place in a bowl add a splash of milk a pinch of salt and pepper and mash them together. Meanwhile, rinse the fish and cut into medium-sized pieces. Place them in a pan with the lemon wedges, parsley sprigs, bay leaf, a little salt and enough cold water to cover. Bring the water to a boil and then lower the heat and simmer for about 7 minutes. When they cool enough, remove the skin and flake into small pieces. Add the fish flakes with the mashed potatoes and throw in the parsley as well and mix well. Season with salt and peper. Heat the oil in a pan, and saute the onion until it is translucent but not browned. Wehn the onion is ready put in the fish-potato mixture and cook slightly until everything is mixed well. On a plate spread the breadcrumbs and divide the patties into 4 or 6 patties depending on how large you want them. Form each patty in your hands and place on the breadcrumbs and coat it well. Melt the butter in a frying pan and add that efishackes, in batches if needed. Fry each until each side is golden. Serve immediately garnish with parley. I made some parsley sauce to go with the fish cakes. I followed this recipe and they went well together: http://www.geniuskitchen.com/recipe/easy-lemon-and-parsley-sauce-507654.
[Name] CIlantro Lime Cauliflower RIce [AuthorId] 2002058222 [AuthorName] Laura R. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-20T16:40:00Z [Description] Make and share this CIlantro Lime Cauliflower RIce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "2", NA, "1 1/2", "1/4"] [RecipeIngredientParts] ["rice", "olive oil", "garlic cloves", "scallions", "limes", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.4 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 103.1 [FiberContent] 2.3 [SugarContent] 0.3 [ProteinContent] 8.7 [RecipeServings] 8.0 [RecipeYield] 3 cups [RecipeInstructions] DIRECTIONS: Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste. Read more at https://www.skinnytaste.com/cilantro-lime-cauliflower-rice/#BwM6HxptTTEQaU04.99.
[Name] Quick Asparagus and Lemon Pasta [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-03-20T16:41:00Z [Description] Make and share this Quick Asparagus and Lemon Pasta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/AHgjeZQP228VoWUR5jdA_AsparagusLemonPasta.jpg" [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "fettuccine pasta", "asparagus", "pecorino romano cheese", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.0 [FatContent] 9.7 [SaturatedFatContent] 1.4 [CholesterolContent] 82.9 [SodiumContent] 48.1 [CarbohydrateContent] 70.9 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring large pot of salted water to a boil. While water boils, heat 1 tablespoon olive oil in medium skillet. Saute onion until soft; add garlic and saute additional minute. Remove from heat. Add pasta to boiling water and cook according to box directions. 2 minutes before cook time is up, reserve 1 cup pasta water, then add asparagus to boiling pot. Continue to cook until pasta is al dente. Drain cooked pasta and asparagus. Return pasta and asparagus to the pot, add 1 tablespoon olive oil, onion and garlic mixture, grated cheese, lemon zest and 1/2 the reserved pasta water. Season with salt and pepper, and stir gently until well mixed. Add additional pasta water as needed for desired consistency. Serve right away with extra cheese on the side.
[Name] Almond Flour Chocolate Chip Cookies \| Chewy! [AuthorId] 609039 [AuthorName] Fluffy_is__1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-20T16:42:00Z [Description] Make and share this Almond Flour Chocolate Chip Cookies \| Chewy! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chocolate chips", "butter", "egg", "erythritol", "gelatin", "baking powder", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.9 [FatContent] 7.6 [SaturatedFatContent] 4.7 [CholesterolContent] 26.9 [SodiumContent] 79.2 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to 350 and line two baking sheets with parchment paper.", "Combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.", "In a large bowl combine the metled butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.", "Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!", "Bake the cookies at 350 for 15 minutes or until golden brown on the top. Allow to cool for at least 20 minutes prior to consuming! Enjoy!" ]
[Name] Rich Tamale Pie [AuthorId] 1503566 [AuthorName] Leah_Luu [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-03-20T16:42:00Z [Description] Make and share this Rich Tamale Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "15 1/2", "15", "6", "4", "15", "2", "1", "1", "2 1/4", "2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "roasted garlic", "corn", "Ro-Tel tomatoes", "tomato paste", "green chilies", "black beans", "chili powder", "ground cumin", "salt", "cornflour", "baking powder", "salt", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.6 [FatContent] 26.8 [SaturatedFatContent] 12.7 [CholesterolContent] 92.0 [SodiumContent] 1033.9 [CarbohydrateContent] 44.8 [FiberContent] 7.0 [SugarContent] 5.4 [ProteinContent] 26.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Spray one 9 X 13 inch baking dish with nonstick cooking spray. Set aside. Place a large saute pan over medium heat. Add the ground beef and salt and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, and garlic. Cook until the onions have softened. Then mix in the corn with liquid, tomatoes, beans, tomato paste, green chiles, chile powder, and cumin. Stir well and turn off the heat. Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the water and butter. Whisk until smooth. Then stir in the cheese. Pour the meat filling into the prepared pan. Spread the corn batter evenly over the top and to the edges of the pans. Bake for 40 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!
[Name] Cilantro-Lime Mahi Mahi Tacos [AuthorId] 1503566 [AuthorName] Leah_Luu [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-03-20T16:43:00Z [Description] Make and share this Cilantro-Lime Mahi Mahi Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1/2", "1", "3", "1", "2 3/4", "1 1/2", "1/2", "3", "3/4", "1", "1", "8", "1", "2"] [RecipeIngredientParts] ["fresh lime juice", "water", "fresh cilantro", "garlic clove", "ground cumin", "cayenne", "mahi mahi", "olive oil", "honey", "salt", "ground black pepper", "red cabbage", "reduced-fat sour cream", "lime juice", "lime", "corn tortillas", "avocado", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.8 [FatContent] 16.5 [SaturatedFatContent] 5.1 [CholesterolContent] 100.4 [SodiumContent] 1032.6 [CarbohydrateContent] 42.2 [FiberContent] 9.2 [SugarContent] 7.8 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well. In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer fish to a cutting board and coarsely chop. Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.
[Name] Vegan Blueberry Chocolate Chip Muffins [AuthorId] 2002059135 [AuthorName] KinsRecipes4 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-03-20T16:45:00Z [Description] These vegan muffins are packed with fibre so you can feel good about giving them to your kids! You can also alternate berries, add shredded coconut or whatever else your family loves! These muffins are nutritious, delicious and win over even the pickiest of kids :)  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002059135/8dVjzUumRmbmJnDlPdnu_IMG_2437.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Vegan", "Toddler Friendly", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["unbleached flour", "whole wheat flour", "sugar", "salt", "baking powder", "soymilk", "frozen blueberries", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.6 [FatContent] 8.6 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 319.2 [CarbohydrateContent] 33.5 [FiberContent] 1.9 [SugarContent] 17.9 [ProteinContent] 3.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl combine flour, sugar, salt and baking powder. Add in milk and oil. If you find the batter is too thick, slowly add more milk until you are happy with the consistency. Fold in blueberries, chocolate chips and chia seeds. Save some chocolate chips for topping the Muffins. Pour into paper liners in a muffin or cupcake pan. Top with remaining chocolate chips. Bake at 400 for 22-25 minutes. Let cool for about 20 minutes on a cooling rack and enjoy :].
[Name] Vietnamese Chicken [AuthorId] 2002059754 [AuthorName] Bouthaina [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-03-20T17:08:00Z [Description] Make and share this Vietnamese 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/53/53/89/B16t1igdS5WIRnUHkb1z_chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/89/vRcGNghQvic84DNFN7kW_28946819_821918344658123_1867181086_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/53/89/7BLZZzsTXeMbO3XAfRid_28946819_821918344658123_1867181086_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002059754/8Grfo8fVSnSMxigAggl1_28946819_821918344658123_1867181086_o.jpg" ] [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "1", "1", "1", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["boneless chicken breasts", "onion", "garlic cloves", "salt", "pepper", "olive oil", "sugar", "water", "soya sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 633.0 [FatContent] 27.4 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 2795.1 [CarbohydrateContent] 63.8 [FiberContent] 2.5 [SugarContent] 53.2 [ProteinContent] 34.7 [RecipeServings] nan [RecipeYield] 3 18 [RecipeInstructions] heat a large pan over medium heat.Add sugar and water and cook until sugar start to melt and turn brown. Stir frequently for 15 minutes.Then, remove the pan and pour the caramel into a bowl. Clean the pan with hot water. Heat olive oil and add onion, garlic and ginger. Cook for 5 minutes then, remove it in a bowl. Add 2 thin cut chicken breasts that have been seasoned with salt and pepper to the pan and cook it for 10 minutes. Add caramel, soya sauce and the reserved onion, garlic and ginger. Reduce the heat and cook it for 20 minutes.
[Name] Vietnamese Chicken [AuthorId] 2002059754 [AuthorName] Bouthaina [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-03-20T17:09:00Z [Description] Make and share this Vietnamese 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/submissions/recipe/2002059754/Pq25fZCQECe4EfIY9J8Q_28946819_821918344658123_1867181086_o.jpg" [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "3", "1/2", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["boneless chicken breasts", "sugar", "water", "onion", "garlic cloves", "salt", "pepper", "soya sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 633.0 [FatContent] 27.4 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 2795.1 [CarbohydrateContent] 63.8 [FiberContent] 2.5 [SugarContent] 53.2 [ProteinContent] 34.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["heat a large pan over medium heat. Add sugar and water and cook until the sugar start to melt and turn brown.", "Remove the pan from the heat and pour the caramel into a bowl.", "Clean the pan and heat olive oil. Add onion, garlic and ginger and cook for 5 minutes. Then, remove it in a bowl.", "Add thin cut chicken breasts that have been seasoned with salt and pepper. Cook the chicken for 10 minutes.", "Add caramel, soya sauce, chilli flakes and the preserved onion,garlic and ginger and cook it for 15 minutes." ]
[Name] Cupcakes [AuthorId] 2002055989 [AuthorName] Hannah [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-03-20T17:09:00Z [Description] Make and share this Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1/3", "2/3", "3/4"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "baking powder", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.9 [FatContent] 11.6 [SaturatedFatContent] 6.9 [CholesterolContent] 73.6 [SodiumContent] 129.5 [CarbohydrateContent] 24.7 [FiberContent] 0.4 [SugarContent] 12.6 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat the eggs. Sift the flour, baking powder and salt into the bowl, add the butter and sugar, and mix for about 2 minutes until creamy. Put a little mixture into a cupcake baking tin. Bake the cupcakes for about 15 minutes until they are golden brown.
[Name] Polish Cabbage Stes [AuthorId] 203970 [AuthorName] connie A. [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2018-03-20T17:10:00Z [Description] Make and share this Polish Cabbage Stes recipe from Food.com. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage", "russet potatoes", "carrot", "onion", "celery", "butter", "smoked sausage", "chicken broth", "thyme", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 5.5 [SaturatedFatContent] 2.1 [CholesterolContent] 10.3 [SodiumContent] 650.3 [CarbohydrateContent] 45.1 [FiberContent] 9.8 [SugarContent] 11.0 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Melt butter in large pot over stove. Sauté celery and onions. Add chicken broth and thyme. 2. Chop cabbage, potatoes, sausage and carrots and add them as well. Cover with adequate amount of water and simmer until potatoes are tender. Stir often. 3. Serve soup on soup mugs adding salt and pepper to taste.
[Name] Polish Cabbage Stew [AuthorId] 203970 [AuthorName] connie A. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-03-20T17:11:00Z [Description] Make and share this Polish Cabbage Stew recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Polish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage", "russet potatoes", "carrot", "onion", "celery", "butter", "smoked sausage", "chicken broth", "thyme", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 5.5 [SaturatedFatContent] 2.1 [CholesterolContent] 10.3 [SodiumContent] 650.3 [CarbohydrateContent] 45.1 [FiberContent] 9.8 [SugarContent] 11.0 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Melt butter in large pot over a stove. Sauté celery and onions. Add chicken broth and time to the mix. 2. Chop cabbage, potatoes, sausage and carrots and add them as well. Cover with adequate amount of water and simmer until potatoes are tender. Stir often. 3. Serve stew in soup mugs with salt and pepper being added if necessary.
[Name] PORK AND LEEK WELLINGTON WITH PORT SAUCE [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-03-20T17:12:00Z [Description] http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=199 From LCBO Food & Drink Magazine WINTER 2004 BY LUCY WAVERMAN A very good way to serve pork tenderloin. By enclosing the meat in pastry, it cooks beautifully and stays moist. Serve with a vegetable that has some flavour like rapini or a crunchy vegetable like green beans. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/4", "1/2", "1", "1", NA, NA, "1/2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "prosciutto", "leeks", "Dijon mustard", "dried thyme leaves", "puff pastry", "egg", "port wine", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.1 [FatContent] 20.9 [SaturatedFatContent] 7.0 [CholesterolContent] 44.5 [SodiumContent] 283.4 [CarbohydrateContent] 22.9 [FiberContent] 1.1 [SugarContent] 4.5 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 425°F (220°C]. Heat oil in skillet over medium heat. Add prosciutto and leeks and sauté for 3 minutes or until leeks are softened. Stir in mustard, cream and thyme. Bring to boil and boil until mixture is thick, about 1 minute. Roll out half of puff pastry into a 10 x 12-inch (25 x 30-cm] rectangle. Spread leek mixture over, leaving 1-inch (2.5-cm] border on all sides. Brush all exposed pastry with beaten egg. Place pork on upper third of pastry tucking any thin ends under. Season pork with salt and pepper. Bring short ends of pastry up over the ends of the pork. Roll pork in pastry until fully enclosed, cutting off pastry excess. Place seam-side-down on cookie sheet and prick top. Brush pastry with egg. Bake for 20 to 25 minutes or until golden brown. Place port, orange juice and stock in a skillet. Bring to boil and boil until reduced down to 1 cup (250 mL]. Stir in soy sauce and cream. Bring to boil and reduce until slightly thickened. Slice pork into slices and drizzle with sauce.
[Name] Posh French Mash [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-20T17:13:00Z [Description] from CHICKEN DIJONNAISE WITH MUSHROOM AND ARUGULA SAUTÉ AND POSH FRENCH MASH, LCBO Food & Drink WINTER 2005 By: Julia Aitken. ...for Shannon [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "3", "1 1/3", "1/4", "1/4", "2"] [RecipeIngredientParts] ["yukon gold potatoes", "garlic cloves", "milk", "butter", "gruyere cheese", "salt", "black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.5 [FatContent] 21.7 [SaturatedFatContent] 13.0 [CholesterolContent] 66.8 [SodiumContent] 367.9 [CarbohydrateContent] 48.5 [FiberContent] 4.2 [SugarContent] 2.2 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Put potatoes and garlic in a large saucepan and add enough cold water just to cover them. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 20 to 25 minutes, until potatoes and garlic are very tender.", "2. Drain well, then return potatoes and garlic to saucepan and put saucepan over low heat for a minute or so to dry out potatoes, shaking saucepan to prevent them from sticking.", "3. Meanwhile, combine milk and butter in a small microwave-safe bowl. Microwave on high (100 %], 1 to 2 minutes, until milk is steaming and butter starts to melt. Add milk mixture, Gruyère, salt and pepper to potatoes. Mash roughly with a fork. Using an electric mixer, beat potatoes until very smooth (be careful not to overbeat or potatoes will become gluey]. Taste, and add more salt and pepper if necessary. Spoon into a warm serving dish, sprinkle with parsley and serve at once." ]
[Name] Chipotle Turkey Corn Chowder [AuthorId] 2001723193 [AuthorName] RYNOSrecipes [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2018-03-20T17:14:00Z [Description]  2 cups chopped chicken or turkey smoked or blackened  Creamed style golden sweet corn 14.75oz can Sweet white corn frozen 16oz pack 1/2 a white onion diced 2 carrots diced 3 celery sticks diced  5 cloves crushed fresh garlic 1 jalapeño diced small 6 white mushrooms chopped 1 1/2 cups chicken bouillon 1 1/2 cups 2% milk 1 1/2 cups water Grill mates chipotle pepper marinade  1 packet [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", NA, "16", "1/2", "2", "3", "5", "1", "6", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["turkey", "carrots", "celery ribs", "fresh garlic", "white mushrooms", "chicken bouillon", "2% low-fat milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.6 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 2.9 [SodiumContent] 184.8 [CarbohydrateContent] 23.5 [FiberContent] 3.0 [SugarContent] 3.3 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Blacken Turkey or chicken. Put all ingredients into crockpot. Stir in one packet of grillmates chipotle marinade. Cook on low 4-6 hours.
[Name] Broccoli Pizza Crust [AuthorId] 2000341971 [AuthorName] grimyness [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-20T17:14:00Z [Description] Make and share this Broccoli Pizza Crust recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1/4", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["head of broccoli", "eggs", "parmesan cheese", "mozzarella cheese", "salt", "pepper", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.7 [FatContent] 13.4 [SaturatedFatContent] 7.2 [CholesterolContent] 122.6 [SodiumContent] 672.5 [CarbohydrateContent] 14.5 [FiberContent] 4.3 [SugarContent] 3.1 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend] or grease with oil; set aside.", "Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.", "Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.", "In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, 1/2 inch thick.", "Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat]. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting." ]
[Name] Low Carb Granola [AuthorId] 2000341971 [AuthorName] grimyness [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-03-20T17:15:00Z [Description] Make and share this Low Carb Granola recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "5", "1", "1 1/2", "4"] [RecipeIngredientParts] ["flax seed meal", "unsweetened flaked coconut", "sugar-free maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.1 [FatContent] 13.4 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 76.3 [CarbohydrateContent] 6.8 [FiberContent] 4.4 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients thoroughly. Spread out mixture onto a baking sheet to make one layer. Bake in 350 degree over for 20-22 minutes. Let rest. Granola will harden as it cools. Enjoy!
[Name] Oven Roasted Balsamic Cabbage [AuthorId] 2002061858 [AuthorName] PacificChick [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-03-20T17:15:00Z [Description] Cabbage wedges are seasoned and drizzled, wrapped in foil and roasted in the oven. Cabbage lovers! This simple recipe will knock your socks off. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "4"] [RecipeIngredientParts] ["head of cabbage", "onion", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 61.3 [CarbohydrateContent] 24.3 [FiberContent] 8.4 [SugarContent] 14.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Remove outer leaves from cabbage and cut into wedges about 3 inches thick. Peel and chop onion. Spread both cut sides of the wedges with butter and place each wedge on It's own piece of foil. Add chopped onion to each wedge. Sprinkle with salt and pepper to taste. Drizzle with balsamic vinegar. Wrap each wedge in foil, place in oven and bake 20-30 minute. When cabbage is tender, it is ready to unwrap and enjoy.
[Name] Asparagus and Mushroom Poutine With BOU Gravy Cube [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-03-20T17:16:00Z [Description] Make and share this Asparagus and Mushroom Poutine With BOU Gravy Cube recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "2", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["asparagus", "cremini mushrooms", "olive oil", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.7 [FatContent] 16.6 [SaturatedFatContent] 5.7 [CholesterolContent] 22.0 [SodiumContent] 460.0 [CarbohydrateContent] 11.1 [FiberContent] 3.7 [SugarContent] 3.5 [ProteinContent] 15.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 450°.", "2. Toss the asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to a parchment-covered.", "baking sheet in an even layer.", "3. Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.", "4. Meanwhile, make the BOU gravy by whisking 1 BOU Mushroom Gravy Cube with.", "½ cup of boiling water over high heat.", "5. Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!" ]
[Name] Herbed Leg of Lamb With Vegetables and BOU Gravy [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-03-20T17:18:00Z [Description] This unique Easter recipe, Herbed Leg of Lamb with Vegetables and BOU Gravy utilizes BOU, the better for you cubes. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "1/2", "1/2", "1", "1", "5", "2", "2", "6", "6", "1"] [RecipeIngredientParts] ["leg of lamb", "fresh rosemary needles", "fresh mint leaves", "fresh parsley leaves", "garlic cloves", "anchovies", "olive oil", "carrots", "yukon gold potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.3 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 5.4 [SodiumContent] 269.6 [CarbohydrateContent] 24.1 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 4.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["1. Score the fat layer on the lamb, then let it stand at room temp for 1 hour.", "2. Preheat oven to 450°.", "3. Add herbs, lemon juice, garlic, anchovies and olive oil to a food processor. Blend until a thick paste forms.", "4. Place the vegetables in the bottom of a roasting pan and drizzle with olive oil. Place the rack on top. Spread.", "the herb paste over the entire surface of the lamb, being sure to work it into the fat scores. Place the lamb on the rack,.", "scored side up.", "5. Roast for 15 minutes. Reduce heat to 350°, then roast for an additional for 50 min to 1 hour, or until a meat.", "thermometer inserted into thickest portion registers 125°.", "6. Remove lamb from the oven, cover it with tented foil and let rest 15 minutes. Internal temperature will rise to about.", "135°(medium-rare]. Slice lamb into ½ inch slices then transfer to a serving platter along with the vegetables.", "7. Make the BOU gravy by whisking 1 BOU Chicken Gravy Cube with ½ boiling water over high heat. Transfer to a gravy boat and serve alongside the lamb and vegetables. Enjoy!", "*Cut Carrots and Potatoes into 1/2 inch chunks*." ]
[Name] Best Blueberry Buttermilk Waffles [AuthorId] 2001049297 [AuthorName] Anonymous [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-03-20T17:18:00Z [Description] Make and share this Best Blueberry Buttermilk Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "4", "4", "2", "1", "4", "1", "4", "2", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "baking powder", "baking soda", "salt", "buttermilk", "eggs", "vanilla extract", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 604.6 [FatContent] 31.4 [SaturatedFatContent] 5.1 [CholesterolContent] 97.9 [SodiumContent] 954.6 [CarbohydrateContent] 66.6 [FiberContent] 2.6 [SugarContent] 16.6 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] in a medium bowl, whisk flour, sugar, baking powder, baking soda and salt. In a large bowl whisk buttermilk, oil, vannila and eggs. add flour mixture to buttermilk mixture, stirring untill just combined. Let mixture sit for 10 to 30 minutes. toss blueberries in 2 teaspoons of flour and fold into batter. preheat waffle iron and cook according to manufacturer directions for your waffle iron (my waffles iron say 5 and a half].
[Name] Betel Leaf Rasam (Vetallai Rasam) [AuthorId] 2002062100 [AuthorName] priyanka d. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-03-20T17:19:00Z [Description] Vethalai Rasam is a healthy and delicious Rasam recipe with the beautiful aroma. It is a Known as Betel Leaves Rasam because it made of Betel Leaves which has lots of medicinal properties. In India, Betel Leaves is called as Paan, which usually Eat by Indian Paan with many stuffing in it. Chef Preetha Srinivasan comes up with the Great idea and made Tangy Betel Leaves Rasam. http://indiafoodnetwork.in/recipes/quick-and-easy-betel-leaf-rasam-vetallai-rasam/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002062100/BJwBUcIOTLeGr73ofS47_Betel%20Leaf%20Rasam.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Brunch", "Birthday", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", "3/4", "1", "2", "2 -3", "2", "1", "1", "1", "4 -5"] [RecipeIngredientParts] ["black pepper", "cumin seed", "garlic cloves", "tomatoes", "turmeric powder", "salt", "ghee", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.3 [FatContent] 7.0 [SaturatedFatContent] 4.0 [CholesterolContent] 16.4 [SodiumContent] 1173.9 [CarbohydrateContent] 9.6 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] 2 dsggh [RecipeInstructions] 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool. 2. In another pan, heat oil and fry hing. 3. Add dals. Roast on a medium flame till the dals change colour. 4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander. 5. Grind along with coconut and salt to a semi coarse powder. 6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week].
[Name] Homemade Rice a Roni Substitute [AuthorId] 2000551298 [AuthorName] charla d. [CookTime] PT30M [PrepTime] PT7M [TotalTime] PT37M [DatePublished] 2018-03-20T17:20:00Z [Description] I use fideo pasta which is a "cut" pasta instead of using a Rice A Roni Box. Instant rice is best. And You can substitute the ground beef for 2 cooked chicken breasts. So Use either the beef, Or chicken broth in your recipe. This is for a large amount which you can pre-make, then refrigerate for dinner, lunches at work, or home. If you are HUNGRY, or HANGRY, this is a good quick fix for that. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000551298/fAzXapaTuumHG6x9MMwg_homemade%20rice%20a%20roni%20substitute.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "4", "1", "1/2", "1/2", "0.5", "3", "4", "4"] [RecipeIngredientParts] ["ground beef", "chicken breasts", "ground pepper", "paprika", "real butter", "onion", "frozen corn", "carrot", "pasta", "beef", "chicken broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.3 [FatContent] 16.3 [SaturatedFatContent] 8.1 [CholesterolContent] 49.2 [SodiumContent] 111.9 [CarbohydrateContent] 50.6 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] 6 Bowls [RecipeInstructions] Pre-cook your meat, in a Large, non-stick fry pan. Drain your ground beef, make sure it's in cut up bits. If you are using chicken, cut up breasts, and cook till fully done, 5 minute max. Set Aside. Wash out large skillet, and add butter on a med-high flame. Let it start to turn brown. Add the fideo pasta into the butter, let it cook and turn brown, but not burnt. Add the rice, and mix till fully covered with the brown butter 3 minute Stirring constantly. Add your meat, veggies, spices mix thoroughly. After you have mixed well, add the water, and stir till absorbed in rice. Add the flavoring (bouillon] broth. I showed a pic of exactly what I use. I use this product for the taste, and it is in bulk-size, so whipping up something quick, i can take out the bouillon, and make a fast meal. You want to make sure it is also mixed well. 4 Second Stir. And lastly, add your chopped onion mix into rice. Cover with a large lid, I use a pizza pan. (I don't use lids]. Lower your flame to a simmer, and let cook 10 minute max. Rice should be done, so check it see if it is. Remember, you are using a Non-Stick pan. Now, you want to take off the lid, and cook on high to your desired taste.And just stir to take all the water out. I like mine almost crispy. It's like a 1 to 2 minute stirring, and it's perfect.
[Name] Spicy Thai Chicken [AuthorId] 2002064732 [AuthorName] fudgeandchoc [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-03-20T17:21:00Z [Description] Make and share this Spicy Thai Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "3", "2", "1", "1", "1", "4", "250", "1"] [RecipeIngredientParts] ["panang curry paste", "turmeric", "cumin", "chicken breast", "sugar", "coconut milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.6 [FatContent] 25.3 [SaturatedFatContent] 12.6 [CholesterolContent] 107.0 [SodiumContent] 116.5 [CarbohydrateContent] 12.8 [FiberContent] 0.9 [SugarContent] 8.5 [ProteinContent] 36.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["(If using breasts then cut up into bite sized pieces] Put the chicken on medium heat, and cook. Once the outside of the chicken is cooked, then put in the tumeric, cumin, salt & black pepper to taste.", "Once the chicken has turned yellow, orangish add the coconut milk, then add the penang curry paste and red thai paste.", "After the pastes have melted add the milk and sugar. This should take the spicyness down a notch, also add the last ingredient the dunns river chicken seasoning.", "Once the sauce has thickened and gone down a bit, serve with rice, this dish is good with coconut rice, and my indian style croquettes." ]
[Name] Indian Style Croquettes & Fried Potato Peel [AuthorId] 2002064732 [AuthorName] fudgeandchoc [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-03-20T17:21:00Z [Description] Make and share this Indian Style Croquettes & Fried Potato Peel recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "3", "3"] [RecipeIngredientParts] ["potatoes", "curry powder", "milk", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.8 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 1.3 [SodiumContent] 17.4 [CarbohydrateContent] 36.6 [FiberContent] 5.5 [SugarContent] 1.5 [ProteinContent] 4.8 [RecipeServings] 5.0 [RecipeYield] 15-20 15-20 [RecipeInstructions] ["Peel the potatoes and cut up into chunks and put into a boiling pan of water.", "Wash the peel & season with salt & black pepper leave to marinate.", "When potatoes are boiled, mash them up thoroughly. Add the milk, and the tikka spice & salt. Mix it up, and you should be able to smell the spices.", "Make the mash up into golf ball sized balls, then cover them in plain flour. Once done, put them into the fryer.", "Take them out the fryer, and add the peel. Put the croquettes in a pan with the peel and leave them in there for about ten minutes at 100 degrees, fan." ]
[Name] Angel Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-03-21T11:59:00Z [Description] Make and share this Angel Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["4 -6", "1", "4", "3", "1", "3/4", "1/2"] [RecipeIngredientParts] ["boneless pork chops", "cream cheese", "butter", "chicken broth", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.7 [FatContent] 36.4 [SaturatedFatContent] 16.9 [CholesterolContent] 184.2 [SodiumContent] 931.4 [CarbohydrateContent] 24.3 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 47.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place pork chops in slow cooker. Combine Italian dressing mix, cream cheese, butter, soup and broth. Pour over pork chops. Cover and cook on LOW for 8-10 hours. Serve over cooked angel hair pasta.
[Name] Low Carb Chicken Enchilada Cauliflower Casserole [AuthorId] 2002065784 [AuthorName] Kelly [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-03-21T20:58:00Z [Description] Make and share this Low Carb Chicken Enchilada Cauliflower Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002065784/OiDj8TrSgKuYgGwK7Sx1_Screen%20Shot%202018-03-20%20at%208.49.40%20PM.png" [RecipeCategory] Poultry [Keywords] ["Cauliflower", "Vegetable", "Meat", "Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1", "1", "10", "2", "1"] [RecipeIngredientParts] ["eggs", "cauliflower", "chili powder", "cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.2 [FatContent] 11.3 [SaturatedFatContent] 5.6 [CholesterolContent] 95.5 [SodiumContent] 951.7 [CarbohydrateContent] 10.8 [FiberContent] 2.8 [SugarContent] 4.4 [ProteinContent] 20.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Steam the cauliflower florets until tender. Place cauliflower in food processor and pulse until it looks like rice. Mix in flour and chili powder. Let cool. Mix in beaten eggs. Pour cauliflower mixture in 9X13 baking pan. Place shredded chicken over cauliflower base. Pour Enchilada sauce over chicken. Top with shredded cheese Cover and Bake for 30 minutes. Uncover and bake an additional 15 minutes or until cheese is melted. Let cool for 10 minutes before serving. Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.
[Name] A Drink, Yoda Is [AuthorId] 2002068640 [AuthorName] MorganZuch [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-22T16:15:00Z [Description] Make and share this A Drink, Yoda Is 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/53/54/09/G8VKTLDfRuWSRaxPgBPY_Datz%20-%20A%20drink%2C%20Yoda%20is%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/09/otfFVaUkTDy9U4rCVWzD_Datz%20-%20A%20drink%2C%20Yoda%20is.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "3/4", "3/4", "4"] [RecipeIngredientParts] ["tea", "honey syrup", "fresh lime juice", "orange flower water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.3 [FatContent] 2.9 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 19.0 [FiberContent] 5.8 [SugarContent] 0.4 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Muddle jalapenos into honey syrup, lime juice and matcha tea. Add mezcal, Clement Coco and orange flower water. Shake to combine. Double strain into rocks glass. Garnish with 2 jalapeno peppers and dried coconut.
[Name] Galaxy…far, Far Away [AuthorId] 2002068640 [AuthorName] MorganZuch [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-22T16:15:00Z [Description] Make and share this Galaxy…far, Far Away 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/53/54/10/4AzJ4g8ESb6dsP6pP4QP_Datz%20-%20Galaxy...%20far%20far%20away%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/10/abSCVuTQdGH5Zruzd2RS_Datz%20-%20Galaxy...%20far%20far%20away.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "3 -4", "3", "1", "4", NA] [RecipeIngredientParts] ["cognac", "blackberries", "rose water", "honey syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 3.0 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Muddle blackberries into Meyer Lemon Honey. Add cognac, vanilla liqueur and rose water. Shake to combine. Double strain into a champagne flute. Add yellow star sprinkles. Top with prosecco or dry sparkling wine.
[Name] The Dark Side [AuthorId] 2002068640 [AuthorName] MorganZuch [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-22T16:15:00Z [Description] Make and share this The Dark Side 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/53/54/11/900PyV2SMyoNj2sqU3Ar_Datz%20-%20The%20Dark%20Side%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/11/aQNTk6AR4WYhqYVwQs6g_Datz%20-%20The%20Dark%20Side.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "3", NA] [RecipeIngredientParts] ["dark rum", "Creme de Cacao", "stout beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 16.3 [FiberContent] 0.0 [SugarContent] 7.6 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Combine Krakken, Cocoa Dark, Galliano Ristretto and glitter syrup in a mixing glass. Stir to chill. Strain into milk stout or chocolate stout. Add red mini glow stick.
[Name] Prawn Curry With Coconut [AuthorId] 2002059754 [AuthorName] Bouthaina [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-22T19:50:00Z [Description] Make and share this Prawn Curry With Coconut 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/53/54/12/1MoJ6Eq6SeCAHsaFzoFS_prawn.jpg" [RecipeCategory] Indian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "1", "4", "1", "2", "1", "1", "1", "1", "1", "3", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["onion", "garlic cloves", "olive oil", "coconut oil", "turmeric", "pepper", "salt", "ground cinnamon", "ground cardamom", "cloves", "bay leaf", "flaked coconut", "coconut milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.9 [FatContent] 52.0 [SaturatedFatContent] 40.0 [CholesterolContent] 126.0 [SodiumContent] 1813.2 [CarbohydrateContent] 27.0 [FiberContent] 5.2 [SugarContent] 10.3 [ProteinContent] 18.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] heat olive oil in medium skillet. Add prawns and cook for 5 minutes. Remove the prawns in a bowl. Add coconut oil, onion and garlic, then cook until softened. Add turmeric, pepper, salt, cinnamon,cloves, bay leaf, cardamom and coconut shreds. Cook for 5 minutes. Pour over coconut milk and water. Add prawns and leave to simmer for 10 minutes.
[Name] Old Bay Ginger Cookies [AuthorId] 2002033223 [AuthorName] Edmonia W. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-22T19:52:00Z [Description] Make and share this Old Bay Ginger Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1/2", "1", "1", "2", "1", "1/2", "1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "sugar", "eggs", "vanilla extract", "ginger", "cinnamon", "pumpkin pie spice", "brown sugar", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.9 [FatContent] 19.7 [SaturatedFatContent] 12.1 [CholesterolContent] 86.0 [SodiumContent] 324.5 [CarbohydrateContent] 57.8 [FiberContent] 1.2 [SugarContent] 30.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 25 Cookies [RecipeInstructions] 1. Cream the eggs, sugar and seasonings together. 2. Gently mix in the flour. Spoon 2\" balls of dough evenly spaced on a lightly greased cookie sheet. 3. Bake at 375 for 10 minutes. Sprinkle with sugar when the come out of the oven.
[Name] Fried Shrimp [AuthorId] 2853327 [AuthorName] Suzycooksforfun [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-03-22T19:52:00Z [Description] Make and share this Fried Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3/4", "1/2", "2", "1", "1", "1", "1", "1", "3/4", "1", "2 -3"] [RecipeIngredientParts] ["shrimp", "flour", "cornmeal", "paprika", "cayenne pepper", "thyme", "garlic powder", "onion powder", "salt", "buttermilk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1640.3 [FatContent] 150.3 [SaturatedFatContent] 20.1 [CholesterolContent] 255.0 [SodiumContent] 1729.1 [CarbohydrateContent] 46.5 [FiberContent] 3.3 [SugarContent] 3.5 [ProteinContent] 30.1 [RecipeServings] 3.0 [RecipeYield] 1 pound shrimp [RecipeInstructions] Heat a couple inches of oil to 375 degrees in a sturdy pan. Combine all dry ingredients in a shallow dish. Combine buttermilk and egg in small bowl. Dip raw shrimp into buttermilk mixture, dredge thru dry ingredients, shake off excess and place in hot oil, about 5-7 at a time. They will cook very quickly. Remove with a slotted spoon to paper towel lined plate.
[Name] Liz's Easy Pie [AuthorId] 1611896 [AuthorName] zoomie72_11833434 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-03-22T19:53:00Z [Description] Make and share this Liz's Easy Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "6", "1", "1/2", "1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "evaporated milk", "milk", "sugar", "sugar", "vanilla", "pecans", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.8 [FatContent] 17.8 [SaturatedFatContent] 4.6 [CholesterolContent] 146.8 [SodiumContent] 196.6 [CarbohydrateContent] 29.9 [FiberContent] 1.6 [SugarContent] 16.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees, Beat eggs and sugar together. Add 2 kinds of milk and beat some more. Add vanilla and mix in thoroughly. Take unbaked 9-inch pie shell and scatter pecans in the bottom. Set it on a middle rack in the oven with about 1/4 of the shell sticking out. Put egg mixture into a pitcher and pour it into the pie crust. Sprinkle on cinnamon. Gently slide the pie the rest of the way onto the rack and close the oven door. Set the timer for 20 minutes. When it buzzes, lower the heat to 325 degrees. Let the pie bake another 40 minutes or perhaps longer. You'll know it's done when the middle begins to rise. Remove the pie when it's just beginning to do that. Let it cool and then eat it. If you choose, you can omit the cinnamon. Take some jam and stir in a bit of water to make it runny. Drizzle it over the pie to add a bit more sweetness and pizazz.
[Name] Eggplant Salad [AuthorId] 2002059754 [AuthorName] Bouthaina [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-03-22T19:54:00Z [Description] Make and share this Eggplant Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/16/P661a6idRTW1EKDXTpXD_salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002059754/YdhOPAtvQyycNbqybgPa_salad.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "50", "1", "1", "2", "1"] [RecipeIngredientParts] ["eggplants", "cucumber", "tomatoes", "yogurt", "lemon", "feta cheese", "pepper", "salt", "olive oil", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.0 [FatContent] 17.2 [SaturatedFatContent] 5.7 [CholesterolContent] 25.4 [SodiumContent] 2564.8 [CarbohydrateContent] 48.6 [FiberContent] 16.4 [SugarContent] 28.8 [ProteinContent] 11.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Clean eggplant and cut it into slices. Heat olive oil and grill the slices of eggplant that have been seasoned with salt. Whisk together yogurt,salt, pepper, lemon juice and olive oil. Spread the roasted eggplant. Add cut cucumber and tomato. Pour the mix of yogurt on the top and add pomegranate and feta cheese.
[Name] Pistachio-Anisette Bostock With Almonds [AuthorId] 678524 [AuthorName] Broiled Hibiscus [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-03-22T19:55:00Z [Description] Make and share this Pistachio-Anisette Bostock With Almonds 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/53/54/17/Z4zf7wwcQ1qBg7jAZE6v_GEDC7524.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/678524/vG1KmXUuT1KgKPu2Dxwp_GEDC7529.JPG"] [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1/3", "1", "1", "1", "2/3", "1/4"] [RecipeIngredientParts] ["wine", "butter", "egg", "sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1541.9 [FatContent] 114.6 [SaturatedFatContent] 61.1 [CholesterolContent] 337.0 [SodiumContent] 1505.2 [CarbohydrateContent] 102.6 [FiberContent] 7.5 [SugarContent] 26.1 [ProteinContent] 26.8 [RecipeServings] 2.0 [RecipeYield] 4 four [RecipeInstructions] Preheat oven to 350 °F. Arrange sliced breads on a lined cookie tray at least 3 inches apart. Brush tops with anisette wine. In a bowl, stir together pistachio butter, egg and sugar. Equally spread pistachio mixture on each slice bread. Top with slivered almonds. Bake for 5 minutes or until tops are bubbly and toasted lightly. It's done when bottom of each sliced bread are golden brown.
[Name] Chocolate Truffles [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT6H [PrepTime] PT40M [TotalTime] PT6H40M [DatePublished] 2018-03-22T21:32:00Z [Description] Truffles look so impressive, but they're really simple to make. The key to great truffles is using high-quality chocolate that tastes fantastic on its own. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["bittersweet chocolate", "unsalted butter", "heavy cream", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.4 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 8.1 [SodiumContent] 26.2 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] 24 truffles [RecipeInstructions] 1. Melt the chocolate and the butter in a heat-safe bowl over a pot of barely simmering water. Stir in the cream and the salt. Cover the mixture with plastic wrap and refrigerate until firm, at least 4 hours and up to 2 days. 2. Scoop the chocolate onto a parchment-lined baking sheet 1 tablespoon at a time. (If the chocolate is too firm, let it stand at room temperature to warm up a bit before scooping.] Using your hands, roll each scoop into a ball. (Coat your hands in a bit of cocoa powder if the chocolate is sticky, but don’t use too much. Otherwise the sprinkles won’t adhere.]. 3. Set the sprinkles in a small bowl. Roll each truffle in the sprinkles until fully coated, then return them to the sheet. Chill the truffles until firm, then transfer them to an airtight container for up to 1 week. Bring to room temperature. For variations, roll the truffles in chopped nuts, powdered sugar or cocoa powder.
[Name] Low Carb Spicy Asian Soup [AuthorId] 533286 [AuthorName] Cathie H. [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2018-03-23T00:00:00Z [Description] I made this as a filler for a Ketogenic (Low Carb Menu Plan).  It makes a huge batch.  I just have it whenever I need a little something.  You can also add fish sauce, I did not as it is salty and I used non low sodium soy sauce and chicken soup base.  Make it how it suits your needs best.  You can use spice powders instead of fresh garlic and onion.  Play with this recipe and make it your own. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/19/YIKsPPVrQGi0qg5VRzZ4_F839344C-2D7C-49B3-B072-B2A5826F76E1.jpeg" [RecipeCategory] Clear Soup [Keywords] ["Asian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["22", "6", "1/2", "1/2", "3", "1/4", "4", "1/4", "1/4", "1/4", "1/2", "3", "1", "1/2", "4", "1", "2", "4"] [RecipeIngredientParts] ["water", "Knorr chicken bouillon", "powdered ginger", "garlic cloves", "soy sauce", "sherry wine", "dried chives", "dried parsley", "dried cilantro", "black pepper", "yellow onion", "mushrooms", "dried mushroom", "celery ribs", "baby bok choy", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.0 [FatContent] 9.6 [SaturatedFatContent] 3.3 [CholesterolContent] 21.9 [SodiumContent] 1317.9 [CarbohydrateContent] 5.0 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] 24 Cups [RecipeInstructions] Fill stock pot with water put on stove at high temperature. Add garlic, ginger, soup base, sherry, soy sauce, cilantro, chives, parsley, chili flakes and black pepper to water. In a sauté pan, cook sausage then drain thoroughly. Add to the broth base. Chop mushrooms onions and celery. (You can sauté these ingredients first, or just add them to the pot. Chop baby bok, add to pot and simmer 15 minutes. Taste and adjust seasonings as required. Chop spinach and green onion and simmer 5 more minutes. Ladle out and scarf down! (daintily] Enjoy!
[Name] Creamy Roasted Garlic and Greens Dip [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-23T14:36:00Z [Description] Whether you're serving flatbread, sliced veggies or your favourite crackers, it's always a challenge figuring out the perfect dip to accompany them. Try this rich and flavourful appetizer recipe below. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/J7zlR2gRzesrlooRGMhw_91706H%20(1).jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["garlic", "salt", "cream cheese", "sour cream", "fresh lemon juice", "fresh ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.4 [FatContent] 19.1 [SaturatedFatContent] 9.4 [CholesterolContent] 46.9 [SodiumContent] 409.4 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 425°F (220°C]. Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm] square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes. 2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside. 3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl. 4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined. Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.
[Name] Creamy Roasted Garlic and Greens Dip [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-03-23T14:39:00Z [Description] Whether you're serving flatbread, sliced veggies or your favourite crackers, it's always a challenge figuring out the perfect dip to accompany them. Try this rich and flavourful appetizer recipe below. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/wXAXI1HUSPekTmvz7HQX_91706H%20(1).jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["garlic", "salt", "cream cheese", "sour cream", "fresh lemon juice", "fresh ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.4 [FatContent] 19.1 [SaturatedFatContent] 9.4 [CholesterolContent] 46.9 [SodiumContent] 409.4 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 425°F (220°C]. Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm] square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes. 2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside. 3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl. 4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined. Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.
[Name] Bean and Sweet Potato Tacos [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-03-23T14:46:00Z [Description] This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/qCx0F1vjSM6uYGZRAO5s_91792H.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1", "1/2", "1/2", "2", "1", "12", "1/4", "1/2", "1/4", NA, "1/8"] [RecipeIngredientParts] ["sweet potato", "water", "garlic clove", "navy beans", "corn", "paprika", "cumin", "chili powder", "limes", "avocado", "corn tortillas", "fresh cilantro", "lime", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.2 [FatContent] 8.5 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 249.1 [CarbohydrateContent] 62.7 [FiberContent] 17.3 [SugarContent] 3.4 [ProteinContent] 12.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes. 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier] and lime juice to a small bowl; stir until combined. 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.
[Name] Simple Dry Potato Curry With Fennel [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-03-24T17:47:00Z [Description] Make and share this Simple Dry Potato Curry With Fennel recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "6", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["potatoes", "black mustard seeds", "cumin seed", "fennel seed", "turmeric", "cayenne powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.4 [FatContent] 21.0 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 601.4 [CarbohydrateContent] 56.5 [FiberContent] 7.3 [SugarContent] 2.6 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.", "Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them].", "When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.", "In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.", "Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.", "Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes].", "Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.", "Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans." ]
[Name] Crock Pot Mississippi Pot Roast [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2018-03-25T01:51:00Z [Description] A coworker made this for a potluck, and it was the most buttery deliciousness ever. He swears it's the Kerry Gold Garlic Butter he used. This was hard to stop eating. [Images] character(0) [RecipeCategory] Roast [Keywords] "Oven" [RecipeIngredientQuantities] ["3", "2", NA, NA, "1", "1", "1/2", "8"] [RecipeIngredientParts] ["olive oil", "salt", "pepper", "salted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.2 [FatContent] 33.7 [SaturatedFatContent] 16.5 [CholesterolContent] 190.3 [SodiumContent] 1840.0 [CarbohydrateContent] 8.8 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 49.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat up a large skillet on high. Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot]. Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2 to 3 minutes or until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mix over pot roast. Top with a stick of butter and place peppers on and around roast. Cover and cook on low for 8 hours. Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding]. Serve with mashed potatoes.
[Name] Tofu Scramble [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-03-25T16:14:00Z [Description] Make and share this Tofu Scramble recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Soy/Tofu", "Beans", "< 30 Mins"] [RecipeIngredientQuantities] ["7", "1", "1/4", "1", "1/4", "2", "1/4", "1/2", "1", "1/2", "1/2", "8", "1/2", "1", "1/2"] [RecipeIngredientParts] ["baby potatoes", "extra virgin olive oil", "sea salt", "red bell pepper", "red onion", "garlic cloves", "cumin seed", "salt", "cayenne pepper", "black beans", "firm tofu", "fresh ground black pepper", "lime juice", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.7 [FatContent] 8.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 410.7 [CarbohydrateContent] 120.9 [FiberContent] 22.4 [SugarContent] 12.7 [ProteinContent] 25.6 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["Preheat oven to 400 degrees.", "In a bowl, add sea salt and cut potatoes.", "Spread the potatoes on a baking tray and roast for 20 minutes or until browned.", "Add cumin seeds, chopped garlic, hatch chili and red onions until onions are browned in a pan.", "Add the bell peppers and cayenne pepper.", "Mix well and let the red bell pepper soften (about 7 minutes].", "Add corn, black beans and tofu. Mix well.", "Add the roasted potatoes, freshly ground black pepper and lime juice.", "Garnish with Cilantro or green onions and serve immediately." ]
[Name] Bacon Cheeseburger Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2018-03-25T16:37:00Z [Description] Make and share this Bacon Cheeseburger Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "salt", "pepper", "bacon", "onion", "French fries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 606.7 [FatContent] 38.9 [SaturatedFatContent] 14.1 [CholesterolContent] 105.2 [SodiumContent] 1358.4 [CarbohydrateContent] 33.5 [FiberContent] 3.1 [SugarContent] 1.3 [ProteinContent] 29.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a skillet, brown ground beef with seasonings; drain. Stir in soups and bacon. Spread mixture into a 13 x 9 inch baking pan sprayed with nonstick vegetable spray. Layer onion and frozen fries over top. Bake, uncovered, at 350 degrees for 45-50 minutes or until fries are crisp and filling is bubbling.
[Name] Baked Barbecue Beans [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-03-25T16:50:00Z [Description] Make and share this Baked Barbecue Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Memorial Day", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "10", "2/3", "3/4", "1", "1", "1", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "ground beef", "pork sausage", "bacon", "brown sugar", "barbecue sauce", "kidney beans", "butter beans", "molasses", "Dijon mustard", "salt", "chili powder", "paprika", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.2 [FatContent] 11.0 [SaturatedFatContent] 3.7 [CholesterolContent] 30.2 [SodiumContent] 1162.5 [CarbohydrateContent] 58.3 [FiberContent] 8.6 [SugarContent] 28.1 [ProteinContent] 14.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a Dutch oven over med-high heat. Add onion and, ground beef. Cook, stirring until meat crumbles and is no longer pink; drain. Stir in bacon, brown sugar, barbecue sauce, beans, molasses, mustard, salt, chili powder, paprika and pepper. Spoon into a lightly greased 2 1/2 qt baking dish. Cover and chill 8 hours, if desired. Preheat oven to 350. Bake for 1 hour, stirring once.
[Name] Tofu Scramble [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-03-25T17:20:00Z [Description] Make and share this Tofu Scramble 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/h3OZn75LTIGOnISk04IC_easy-vegan-tofu-scramble.jpg" [RecipeCategory] Breakfast [Keywords] ["Soy/Tofu", "Beans", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["7", "1/4", "1", "1/4", "2", "1/4", "1/2", "1", "1/2", "1/2", "0.5", "1/2", "1", "1"] [RecipeIngredientParts] ["baby potatoes", "sea salt", "red bell pepper", "red onion", "garlic cloves", "cumin seed", "salt", "cayenne pepper", "black beans", "firm tofu", "fresh ground black pepper", "lime juice", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.6 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 985.3 [CarbohydrateContent] 120.0 [FiberContent] 21.9 [SugarContent] 12.4 [ProteinContent] 21.0 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Preheat oven to 400 degrees. In a bowl, add sea salt and cut potatoes then spread the potatoes on a baking tray and roast for 20 minutes or until browned. While the potatoes are in the oven, heat a medium pan and add cumin seeds, chopped garlic, chili peppers and red onions until onions are browned. Add the bell peppers and cayenne pepper. Mix well and let the red bell pepper soften (about 7 minutes]. Add corn, black beans and tofu. Mix well. Add the roasted potatoes, freshly ground black pepper and lime juice. Garnish with Cilantro or green onions and serve immediately.
[Name] Tofu Banh Mi With Sriracha Mayo [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-03-25T17:31:00Z [Description] Bánh mì is a brilliant example of colliding food cultures. It owes its familiar form of a crusty baguette to the French, yet its palate-tingling array of complex flavours and textures is totally down to the Vietnamese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/X1wrDqrMQguGGrKyBWGz_tofu-bhan-mi-with-vegan-mayo-800x1033.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1/3", "2", "15", "1/2", "1/2", "1/4", "15", "1", "1", "1", "2", "1", "4", "1", "2", "1/4", "4", "1/4 - 1/2", "1/4", "4", "1/4"] [RecipeIngredientParts] ["baguette", "cabbage", "cucumbers", "spring onions", "pickle", "carrots", "radishes", "water", "water", "brown sugar", "maple syrup", "szechuan peppercorns", "salt", "garlic clove", "firm tofu", "maple syrup", "tamari", "soy sauce", "sriracha sauce", "cornflour", "cornstarch", "water", "lime juice", "salt", "garlic powder", "sriracha sauce", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 980.1 [FatContent] 9.8 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 3222.4 [CarbohydrateContent] 184.5 [FiberContent] 12.3 [SugarContent] 35.1 [ProteinContent] 44.4 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Place carrot, turnip (or radishes] in a sterilised (rinsed with boiling water] jar. Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes. Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge. Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour. To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in] so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further] while you assemble your sandwich. Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.
[Name] BB-8 Cookie Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-03-26T16:37:00Z [Description] Make and share this BB-8 Cookie 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/53/54/30/tYPDfohtSwyTf4mHW61d_0301022_Stars-Wars-BB8_61.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/30/ej0C4rYSDuAqqgPQDEWy_0301022_Stars-Wars-BB8_33.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/30/C1dGFMVfTvCFDPnuQicJ_0301022_Stars-Wars-BB8_66.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", NA, NA, "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 501.0 [FatContent] 21.7 [SaturatedFatContent] 6.1 [CholesterolContent] 16.9 [SodiumContent] 230.4 [CarbohydrateContent] 74.0 [FiberContent] 1.1 [SugarContent] 28.6 [ProteinContent] 3.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that. Press about 1 ¾ packages of cookie dough into a 10-inch even circle. Press the remaining 1 ¼ package of cookie dough into the 8-inch cake pan. Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan. When completely cooled, run and offset around the border of each cookie to loosen. Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom. Position both pieces onto a large platter or cutting board. Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula. Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip. Use a 3.5” inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right. Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles. Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced. Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head. Pipe small lines of grey frosting on the inner circle between several of the orange dots. Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side. Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.
[Name] "Ham" Solo Savory Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2018-03-26T16:37:00Z [Description] Make and share this "Ham" Solo Savory 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/53/54/31/McYzwzonTi2czatYfoJw_0301022_Stars-Wars-Ham-Solo_45.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/31/W5rHwGgETUeU28ZA9Htp_0301022_Stars-Wars-Ham-Solo_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/31/IICDSh0iTgFQUyGETodg_0301022_Stars-Wars-Ham-Solo_24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/31/8srbCER9Qr6jjLENzb6b_0301022_Stars-Wars-Ham-Solo_34.jpg" ] [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", NA, "3", "1 1/4", "1/2", "1", "1/2", "1/2", "1/2", "1/4", "2", "1/4 - 1/2"] [RecipeIngredientParts] ["Bisquick", "milk", "sugar", "egg", "salt", "gruyere cheese", "red onion", "deli ham", "chives", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1066.6 [FatContent] 60.5 [SaturatedFatContent] 31.5 [CholesterolContent] 194.8 [SodiumContent] 2173.5 [CarbohydrateContent] 92.3 [FiberContent] 2.6 [SugarContent] 37.0 [ProteinContent] 38.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make the cheese garnish: Place 1 ½ cups of cheddar cheese in a microwave safe bowl and microwave in 15 second intervals, stirring in between, until smooth and pliable. Scoop the cheese into the mold, pressing and spreading into the bottom. You don’t want to fill the entire mold - just the Han Solo indentations and enough to cover the entire rectangle. Microwave for 15 seconds then tap on the counter. Freeze until solid at least 1 hour. Carefully remove the cheese from the mold and set aside in the fridge. Make the savory cake: Preheat the oven to 350 degrees F. Line a 7x11 inch cake pan with parchment paper and spray with nonstick spray. Combine the Bisquick, milk, sugar, egg, and salt in a large bowl and beat with an electric hand mixer until combined. Add the Gruyere cheese, sautéed onion, ham, and chives and fold with a spatula to combine. Pour the mixture into the prepared cake pan and bake until lightly golden brown, about 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely in pan. Meanwhile, take the Han Solo cheese garnish out of the fridge and let come to room temperature. Run a small offset around the edges of the cake and invert onto a cutting board. Remove parchment paper and then invert again. If needed, level the top of the cake with a serrated knife. Place the cheese garnish on top of the cake and trim the cake with a serrated knife so that the cake and cheese have the same dimensions. Set the cheese garnish aside and spread the softened butter over the top of the cake. Place the cheese on top of the butter, pressing to adhere. Transfer the cake to a platter and serve with more ham and butter. NOTE: Find the Han Solo Carbonite mold on Amazon https://www.amazon.com/dp/B008MWA47C/ref=asc_df_B008MWA47C5433421/?tag=hyprod-20&creative=395033&creativeASIN=B008MWA47C&linkCode=df0&hvadid=241969147179&hvpos=1o1&hvnetw=g&hvrand=8305212910512134706&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004065&hvtargid=aud-441392016954:pla-396230580849.
[Name] Millennium Falcon Pizza [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2018-03-26T16:37:00Z [Description] This starship-shaped pizza will make you feel like you’re about to hyperdrive into realspace. Pepperoni, pesto and Thai hot sauce give this dish a lightspeed of flavors.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/SQcuePBGTf0k7Ef50t9t_0301022_Stars-Wars-Millennium-Falcon_72r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/MHk8VKfQNasd0Zo7fYVw_0301022_Stars-Wars-Millennium-Falcon_93.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/ORLEwlpURwafWKrTZEj6_0301022_Stars-Wars-Millennium-Falcon_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/LS1402LaTn6rQgQk53m6_0301022_Stars-Wars-Millennium-Falcon_40.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/RbWcuGt5QXihYE7MdQqJ_0301022_Stars-Wars-Millennium-Falcon_64.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/32/hw5GK7P5Se67wDbMxSNq_0301022_Stars-Wars-Millennium-Falcon_69r.jpg" ] [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, "1/2", "2 1/2", "10", NA, NA] [RecipeIngredientParts] ["flour", "mozzarella cheese", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1006.8 [FatContent] 72.8 [SaturatedFatContent] 40.4 [CholesterolContent] 246.0 [SodiumContent] 2319.3 [CarbohydrateContent] 17.1 [FiberContent] 2.5 [SugarContent] 5.1 [ProteinContent] 69.4 [RecipeServings] nan [RecipeYield] 1 12-inch pizza [RecipeInstructions] Position a rack in the bottom of an oven. Place a pizza stone or inverted baking sheet on the rack and preheat to 500 degrees F. Lightly flour a surface and stretch and roll pizza dough into an oval about 13\" wide and 17\" tall. Transfer to a large piece of parchment paper. Place a 12” pizza pan on top of dough as close to the bottom as possible. Trim away dough, leaving the top fourth section intact. In the top fourth section, shape the two points of the ship, trimming away with a paring knife. Remove the pizza pan. Trim about an inch of dough between the two points to further accentuate the shape. Cut a small curved point from the scraps and attach it to the right side of the pizza, pressing the seams together. Spread the pizza sauce on top of dough, leaving about a 1-inch border all the way around. Top with the shredded mozzarella cheese. Position two pepperonis vertically on each point. Position 3 pepperonis in a curved row on the bottom third of the pizza, followed by 3 more pepperonis underneath the first row. Carefully slide the parchment with the pizza onto a pizza peel. Then use the peel to carefully transfer the pizza on the parchment to the preheated pizza stone. Bake for about 5 minutes, until crust is browned and cheese is bubbly. Pipe a circle in the center of the pizza with the Sriracha. Pipe two straight lines of pesto from the top of the Sriracha circles to the inner crust of the ship points. Pipe three lines of pesto from the left side of Sriracha circle to the crust. Pipe an outline of pesto around the right cockpit section of the ship. Pipe a line of pesto underneath that from the Sriracha circle to the crust. Pipe two small vertical lines on each ship point above the pepperoni.
[Name] FlowerPot Cake. Dirt for Dessert!! [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-03-26T20:07:00Z [Description] Serve up spoonfuls of dirt for dessert right out of the planter for a very surprising and fun April Fool's Day joke! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/v33FIBbpS3GYasQaCCLT_flower%20pot%20chocolate%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "6", "1/8"] [RecipeIngredientParts] ["chocolate pudding", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.1 [FatContent] 15.0 [SaturatedFatContent] 5.6 [CholesterolContent] 55.0 [SodiumContent] 300.4 [CarbohydrateContent] 54.7 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] 1 Dessert [RecipeInstructions] ["Assembly -- Make sure everyone is out of the way! Watch the video: https://youtu.be/iw0FN3eH3mM.", "1. Layer pieces of cake, spoonfuls of pudding, sprinkles of cookie and gummy worms, here and there in the planter.", "2. When you reach the top of the planter, sprinkle crushed chocolate cookies on the top, covering the entire surface.", "3. Place a few rocks on top of the crushed cookies and insert your plant or flower into the cake.", "Now you're ready to set your 'plant' on the table or a nearby counter so it'll be ready for an after dinner surprise!" ]
[Name] Roasted Brussels Sprouts With Garlic [AuthorId] 31494 [AuthorName] Tom Green [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-26T21:26:00Z [Description] Make and share this Roasted Brussels Sprouts With Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -6", "5", "1/8", "1"] [RecipeIngredientParts] ["Brussels sprout", "extra virgin olive oil", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.8 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 5.1 [FiberContent] 1.3 [SugarContent] 1.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.", "Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.", "Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm." ]
[Name] ORANGE BLOSSOM COCKTAIL [AuthorId] 2002070906 [AuthorName] Carlos P. [CookTime] PT5M [PrepTime] PT168H [TotalTime] PT168H5M [DatePublished] 2018-03-26T21:26:00Z [Description] Make and share this ORANGE BLOSSOM COCKTAIL recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Japanese", "Asian", "No Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["10", "2 1/2", "10", "10", "5", "10"] [RecipeIngredientParts] ["oranges", "Grand Marnier", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1356.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 61.7 [CarbohydrateContent] 47.1 [FiberContent] 0.5 [SugarContent] 24.6 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour 1 tablespoon orange juice, 1 tablespoon Grand Marnier, and 1 tablespoon vodka into each of 10 Champagne flutes. For each drink, stir in 1/4 teaspoon orange flower water and fill with 1/2 cup Champagne. Garnish drinks with orange strips, if desired.
[Name] Basic Saudi Rice [AuthorId] 2002072050 [AuthorName] normanm1946 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-03-26T21:26:00Z [Description] Make and share this Basic Saudi Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["long grain rice", "cardamom pods", "onion", "tomato paste", "cinnamon stick", "garlic clove", "salt", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.8 [CarbohydrateContent] 48.9 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place rice in saucepan.", "one tablespoon cooking oil.", "Place oil in saucepan.", "Add rice and onion. Fry gently for about two minutes and allow to cool.", "Add enough water so that when you put your finger into the pan and just touch the top of the rice, the water level comes to the first joint of he finger next to your thumb. This works for any volume of rice.", "Add remaining ingredients and stir.", "Bring to a boil for 12 minutes. Lift lid, stir and immediately reduce heat to a low simmer, put the pot lid on and leave it for 25 minutes, then serve!" ]
[Name] Norries Poached Eggs [AuthorId] 2002072050 [AuthorName] normanm1946 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-26T21:27:00Z [Description] Make and share this Norries Poached Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", NA, "4"] [RecipeIngredientParts] ["egg", "cheddar cheese", "butter", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.0 [FatContent] 9.4 [SaturatedFatContent] 5.9 [CholesterolContent] 29.4 [SodiumContent] 175.9 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the slices of bread to toast. Poach the eggs lightly. When done, let the toast cool and spread with butter. Top each slice with a poached egg,2 slices of tomato and a slice of cheese to cover. Put under grill until the cheese is melted, then serve immediately on a warmed plate.
[Name] Norries Poached Eggs [AuthorId] 2002072050 [AuthorName] normanm1946 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-26T21:27:00Z [Description] Make and share this Norries Poached Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", NA, "4"] [RecipeIngredientParts] ["egg", "cheddar cheese", "butter", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.0 [FatContent] 9.4 [SaturatedFatContent] 5.9 [CholesterolContent] 29.4 [SodiumContent] 175.9 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the slices of bread to toast. Poach the eggs lightly. When done, let the toast cool and spread with butter. Top each slice with a poached egg,2 slices of tomato and a slice of cheese to cover. Put under grill until the cheese is melted, then serve immediately on a warmed plate.
[Name] No Bean Chilli Dip [AuthorId] 2002073009 [AuthorName] strength2539 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2018-03-26T21:28:00Z [Description] Make and share this No Bean Chilli Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", NA] [RecipeIngredientParts] "muenster cheese" [AggregatedRating] nan [ReviewCount] nan [Calories] 240.0 [FatContent] 11.8 [SaturatedFatContent] 5.0 [CholesterolContent] 36.4 [SodiumContent] 1118.6 [CarbohydrateContent] 25.5 [FiberContent] 9.4 [SugarContent] 2.5 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] pour 1 can of no bean chilli a layer of muenster cheese. pour 1 can of no bean chilli. a layer of muenster cheese. pour last can of no bean chilli. layer cheese ontop of chilli. microwave for 3 minutes. stir. repeate steps 7 and 8 till cheese is melted.
[Name] Baked Farro & Butternut Squash [AuthorId] 1890217 [AuthorName] tapuz [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-03-26T21:28:00Z [Description] Make and share this Baked Farro & Butternut Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "1/4", "1/4", "1/4", "1", "2", "14", "2"] [RecipeIngredientParts] ["unsalted butter", "sweet onions", "dried thyme", "kosher salt", "black pepper", "chicken broth", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.7 [FatContent] 3.9 [SaturatedFatContent] 1.1 [CholesterolContent] 3.2 [SodiumContent] 374.8 [CarbohydrateContent] 10.0 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] 36 ounces [RecipeInstructions] ["In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.", "Add Thyme, salt & pepper and cook for one minute.", "Add Farro and stock and bring to a simmer. Cook for 15 minutes.", "Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender].", "Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.", "if not serving the same day, refrigerate for up to 2 days and warm before serving." ]
[Name] Ben's Bone Chili With Blackened Peppers [AuthorId] 2002072309 [AuthorName] Benjamin S. [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-03-26T21:28:00Z [Description] A hearty, earthy chili made with marrow bones and bone in short ribs. An exchange of flavor is made when the beef short-ribs give their fat and bone marrow to the chili while the chili acts as a braise for the ribs, resulting in fall off the bone, spicy meat. Blackened peppers and toasted whole spices add the earthy depth to the chili. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/6tQ4C3eHQZecsNhLcHYQ_IMG_20180324_153532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/gwdlM5u8QxGW5sGW1prr_chili.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/9tiz4qALTCW7wy0WcL0L_IMG_20180324_142841.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/KKNmJ2eRsu8nl28SHTKq_IMG_20180324_143548.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/pksff9LSqiXsvs6Y17Qb_IMG_20180324_153532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/05/1/cviTtH6FQsyLwK4YpiUK_IMG_20180324_152209.jpg"] [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "1", "3", "1", "2", "1", "1", "1", "1", "1", "3", "1", "1", "1", "16", "6", "2", NA] [RecipeIngredientParts] ["ground beef", "beef bones with marrow", "red bell pepper", "habanero peppers", "black peppercorns", "green peppercorn", "cumin seed", "red pepper flakes", "yellow onions", "bulb of garlic", "shallot", "kosher salt", "diced tomatoes", "tomato paste", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.9 [FatContent] 8.4 [SaturatedFatContent] 3.1 [CholesterolContent] 59.0 [SodiumContent] 608.3 [CarbohydrateContent] 12.6 [FiberContent] 3.0 [SugarContent] 5.9 [ProteinContent] 21.2 [RecipeServings] 10.0 [RecipeYield] 6 pounds [RecipeInstructions] Brown the meats in small batches to get a good brown, avoid overcrowding or you'll end up steaming the meat. Pour the meat out into a colander placed over a bowl so you can gauge how much rendered fat you want to add back into the chili depending on how fatty the cuts of meat you're working with are. We don't want a greasy chili but last time I made this I ended up returning all of the fat back into the pot. Swirl canola oil in a hot dutch oven until it shimmers and almost smokes. Add beef short ribs, brown on all sides and remove. Add the ground bison to the canola and short rib drippings, bison is very lean and the fat helps with the browning here. Remove browned bison and pour out the accumulated fat for later use. Brown the ground beef in small batches, removing rendered fat between batches. Add beef soup bones to the pot and brown on all sides. At this point, the bones can stay in the pot while you return at least 2 tablespoons of the fat you've collected at this point. Turn the heat down and add the diced onion, garlic, shallot, red pepper flakes and salt. Slowly sweat the aromatics with the fat and bones until soft. Return all of the meats to the pot and stir it up, set the heat to low, allowing the flavors to meld while we work with the other ingredients. Put a copper or stainless steel pan, preferably with low sides which will allow steam to escape, over high heat. Add the whole cumin, peppercorns and coriander seeds to the pan and move constantly to toast - remove once you can smell the spices toasting. Remove spices from the heat and let cool. Slice the peppers lengthwise and remove seeds and stems. With the pan very hot, place the peppers cut side down until the edges blacken. Turn the peppers skin side down and blacken parts of the outside, remove when the peppers are about half covered in blacked, burned areas. Grind the toasted spices and add about 2 tablespoons of the mixture to the chili. Add oregano and smoked paprika. Dice the blacked peppers and add to the chili. Stir the pot up and return to medium heat for 10 minutes to allow the flavors to mingle. We do all of this before adding the tomatoes which tend to take over the chili, so we want to give the meat time to absorb the other flavors. Add chopped fresh tomatoes. Add can of diced tomatoes and tomato paste. Return to a simmer. Add beef stock. The chili should be thick but stir and bubble easily, add more broth if it's too thick. Put the lid on the dutch even and put in a 250 degree oven for at least an hour. Stir in kidney beans to the pot and return to the oven for another hour at minimum. At this point, the chili is ready to enjoy, but the meat on the short ribs may be tough. If you can't wait, just server without the rib meat. After another three hours in the oven at 250, the rib meat will be fall off the bone tender and ready to serve. Serve with sour cream.
[Name] Cannabis Butter [AuthorId] 2002075230 [AuthorName] MissShotta [CookTime] PT15H [PrepTime] PT10M [TotalTime] PT15H10M [DatePublished] 2018-03-26T21:29:00Z [Description] The best way to make amazing cannabis butter to cook or bake with! Takes a while to make, but the end result is worth it. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "3"] [RecipeIngredientParts] "unsalted butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 3255.2 [FatContent] 368.2 [SaturatedFatContent] 233.2 [CholesterolContent] 976.1 [SodiumContent] 49.9 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2 Pounds [RecipeInstructions] Remove all stems and seeds from marijuana flower. Grind marijuana flower using hands or grinder. Place unsalted butter an ground up marijuana in slow cooker. Cook on low for 15 hours. When product is finished, using a strainer, poor the butter mixture into a glass jar. Make sure you strain it well so no marijuana flakes end up in the butter. Place glass jar in fridge to harden.
[Name] Chicken With 40 Cloves of Garlic [AuthorId] 55670 [AuthorName] Tish in OH [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-03-26T21:29:00Z [Description] I like to think of this as the original 40 garlic clove recipe. I found it on the James Beard Foundation website. It is his recipe (James Beard) and it is to die for. Prep time is me browning the chicken first. You can also put it under the broiler if you like your chicken with a little color to it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8 -10", "2/3", "2", "1/4", "1", "40", "4", "6", "1", "1/4"] [RecipeIngredientParts] ["chicken legs", "olive oil", "salt", "pepper", "nutmeg", "garlic cloves", "celery", "parsley", "dried tarragon", "dry vermouth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.0 [FatContent] 51.2 [SaturatedFatContent] 11.0 [CholesterolContent] 184.8 [SodiumContent] 977.9 [CarbohydrateContent] 8.2 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] ["Rinse chicken legs in cold water and pat dry with paper towels. Dip the chicken in olive oil to coat each piece and sprinkle with salt, pepper, and nutmeg.", "Put chicken in a lidded 3-quart casserole along with the residue of oil. Add the garlic, sliced celery, parsley, tarragon, and vermouth. Seal the top of the casserole with a sheet of foil and cover tightly. Bake for 1 1/2 hours in a preheated 375ºF oven. Do not remove the lid during the baking period. Serve with hot toast or thin slices of pumpernickel and spread the softened garlic on the bread." ]
[Name] Gorgonzola Cocktail Tarts [AuthorId] 2002077083 [AuthorName] LonestarNR [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-03-26T21:30:00Z [Description] These tarts are always a favorite when served at our parties or any other gathering. Your friends will be impressed! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] [NA, "3", "1 1/4", "1", "1/4", "3", "1/2", "1/4", "1", "2", "1", NA] [RecipeIngredientParts] ["eggs", "low fat cottage cheese", "buttermilk baking mix", "butter", "sour cream", "salt", "ground black pepper", "fresh rosemary", "gorgonzola", "pine nuts", "walnut halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.8 [FatContent] 8.9 [SaturatedFatContent] 4.7 [CholesterolContent] 55.4 [SodiumContent] 394.7 [CarbohydrateContent] 6.5 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 6.2 [RecipeServings] 15.0 [RecipeYield] 45 Tarts [RecipeInstructions] Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling. Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese. Preheat oven to 400 degrees (slightly lower if using in convection/bake mode]. Spray forty-eight of 1¾” diameter muffin cups (2 pans] with nonstick spray and run a clean finger around each to make sure sides of cups are greased. Fill each cup to just below the top (less than a full tablespoon] with batter. Top batter in each cup with pine nuts or walnut halves, if desired. Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
[Name] Homemade Chewy Granola Bars [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-03-27T14:33:00Z [Description] Granola bars make an epic on-the-go breakfast, snack or dessert and are pretty amazing as a late-night nibble if you're staying up late to binge-watch Netflix. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/MT8PRJpSnenm47DnnpeN_91675H.jpg" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "2 1/2", "1/3", "6", "1/4", "1"] [RecipeIngredientParts] ["oats", "sugar", "artificial sweetener", "salt", "cinnamon", "peanut butter", "extra virgin olive oil", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.8 [FatContent] 12.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 130.8 [CarbohydrateContent] 32.8 [FiberContent] 3.2 [SugarContent] 14.8 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 180°C (350°F]. Depending on desired thickness, line a square (8x8 or 9x9] or rectangular (9x13] baking dish with parchment paper, then lightly grease with Extra Virgin Olive Oil. Thicker bars are a little more decadent, if you're planning on using this as a dessert. 2. Process 1/3 cup (80 mL] of the oats in a blender or food processor until finely ground. 3. If necessary, chop up dried fruit and nuts. Raisin-size pieces are fine, but bigger pieces like dried apricots or apples should probably be chopped. 4. Stir together all dry ingredients — oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds. 5. Whisk together wet ingredients — olive oil, honey, peanut butter and water. 6. Mix together the wet and dry ingredients, then spread in the pan. Press firmly into corners and edges so the top is even. 7. Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you'll need to watch them depending on how much batter you've spread in what size pan. The edges will become deep golden and they may feel underdone in the center, but that's okay. They'll firm quite nicely as they cool. 8. Let cool in the pan on a cooling rack for at least 20 minutes, then take them out using the parchment. Let cool completely before cutting.
[Name] Devilish Crab Eggs [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-27T14:41:00Z [Description] Make and share this Devilish Crab Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "3", "4", "1", "1/4", "1/8", "1/4", "2 -3", "2 -3", "4"] [RecipeIngredientParts] ["celery", "mayonnaise", "dry mustard", "salt", "black pepper", "parsley flakes", "oregano leaves", "garlic powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.2 [FatContent] 5.4 [SaturatedFatContent] 1.6 [CholesterolContent] 186.5 [SodiumContent] 165.3 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] 1 Dozen [RecipeInstructions] Remove cartilage from crabmeat. Peel eggs and cut in half lengthwise. Remove the yolks, put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crabmeat and mix well. Stuff egg whites with yolk mixture. Chill before serving.
[Name] LEMON SQUARES [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2018-03-27T15:07:00Z [Description] http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=2532 Food & Drink SPRING 2006 By: Anna Olson Tart and refreshing, these are a Canadian staple. Be sure to let your base cool completely before pouring filling over so that it does not absorb into the crust. If you're in a rush, try brushing the baked crust with an egg white immediately after it comes out of the oven-it will create a barrier to keep your crust from getting soft. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001695090/HK7Po2XQKKUHADHMOPnV_200602040%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/2", "4", "2", "1 1/3", "1/4", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "fine salt", "cornmeal", "icing sugar", "unsalted butter", "eggs", "sugar", "buttermilk", "fresh lemon juice", "lemon zest", "baking powder", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.8 [FatContent] 9.1 [SaturatedFatContent] 5.1 [CholesterolContent] 89.9 [SodiumContent] 81.2 [CarbohydrateContent] 28.7 [FiberContent] 0.4 [SugarContent] 20.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] 1. For crust, preheat oven to 350ºF (180ºC]. Butter and line the bottom of an 8-inch (20-cm] square baking pan with parchment paper. Combine flour, salt, cornmeal and icing sugar. Cut in butter until the texture of coarse meal (dough will be crumbly]. Press dough into pan and bake for 15 to 18 minutes, until it just begins to colour around the edges. Allow to cool completely. 2. For filling, whisk together all ingredients for filling until smooth and pour over crust. Bake for 25 to 30 minutes, until set and a crust is visible on top of the squares. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours. 3. Cut squares and serve dusted with icing sugar.
[Name] Coconut Cream Pie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-03-27T22:02:00Z [Description] Coconut Cream Pie is light, easy and delicious! A perfect dessert for Easter Sunday or any family gathering! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/xeqRFlGSrSo5HafuBcwQ_22.jpg" [RecipeCategory] Dessert [Keywords] ["Spring", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "2", "3", "2", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "skim milk", "eggs", "butter", "vanilla", "coconut", "vanilla", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.7 [FatContent] 11.7 [SaturatedFatContent] 8.6 [CholesterolContent] 78.6 [SodiumContent] 92.7 [CarbohydrateContent] 21.4 [FiberContent] 1.8 [SugarContent] 13.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes. Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer. Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut. Pour into cooled pie shell. For the meringue: Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes. Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over. Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned. Cool, refrigerate and serve. 6 to 8 servings.

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