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[Name] Potatoes Romanoff [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2018-03-28T02:34:00Z [Description] Make and share this Potatoes Romanoff recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1 1/4", "4", "1", "1/2", "1 3/4", "4", "6", "1 1/2"] [RecipeIngredientParts] ["russet potatoes", "salt", "sour cream", "cream cheese", "cornstarch", "white pepper", "low sodium chicken broth", "scallions", "sharp cheddar cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.4 [FatContent] 35.4 [SaturatedFatContent] 21.3 [CholesterolContent] 105.2 [SodiumContent] 1262.4 [CarbohydrateContent] 45.5 [FiberContent] 5.3 [SugarContent] 4.7 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1. Adjust oven rack to upper middle position and heat oven to 425 degrees. Toss potatoes with salt in large bowl, cover, and microwave until tender, about 15 minutes, stirring once halfway through cooking.", "Whisk sour cream cream cheese, cornstarch, and pepper together in large bowl until combined. whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in 2 additions. Pour potato mixture into 8-inch square baking dish and sprinkle top with cheddar cheese. Place dish on rimmed baking sheet and bake until casserole is bubbling and cheese is browned, 15 to 20 minutes. Let cool for 20 minutes. Sprinkle with scallion greens." ]
[Name] Oriental Style Drumettes [AuthorId] 2002077083 [AuthorName] LonestarNR [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2018-03-28T14:42:00Z [Description] This recipe creates a wonderful marinade that can be used with any type of Chicken. I usually use it with Drumettes that I marinade and then grill. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["32", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "chunky peanut butter", "Worcestershire sauce", "green onion", "honey", "soy sauce", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.6 [FatContent] 33.5 [SaturatedFatContent] 8.3 [CholesterolContent] 236.5 [SodiumContent] 1512.1 [CarbohydrateContent] 31.3 [FiberContent] 1.9 [SugarContent] 25.6 [ProteinContent] 62.4 [RecipeServings] 8.0 [RecipeYield] 32 Drumettes [RecipeInstructions] ["Place chicken in a 13\" x 9\" baking dish that can be covered, or a large bowl, or a plastic bag to be marinated.", "Process the pineapple and the next 9 ingredients in a blender and blend until smooth.", "Pour all of the pineapple mixture over the chicken and marinade for 8 hours, stirring or shaking occasionally.", "Heat grill to medium-high, remove drumettes from marinade and place them over direct heat. Turn the drumettes every few minutes to get grilled on every side.", "Serve drumettes while still hot." ]
[Name] Low Carb Gooey Brownies [AuthorId] 945905 [AuthorName] Brenna [CookTime] PT33M [PrepTime] PT5M [TotalTime] PT38M [DatePublished] 2018-03-28T14:44:00Z [Description] This is so close to nestles gooey cocoa brownies you'll hardly notice the difference. If you're going sugar free the coconut oil is a MUST to cut the bitterness that you'll usually find with most no sugar chocolate desserts. Feel free to add an extra teaspoon of it for good measure! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "1 3/4", "1", "3/4", "3", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["butter", "coconut oil", "sugar", "sugar substitute", "vanilla extract", "cocoa powder", "eggs", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.0 [FatContent] 8.2 [SaturatedFatContent] 5.6 [CholesterolContent] 54.1 [SodiumContent] 171.7 [CarbohydrateContent] 32.5 [FiberContent] 1.8 [SugarContent] 29.3 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 Brownies [RecipeInstructions] Preheat the oven to 350°F. Grease an 8\" square pan (I actually use 1 regular size bread pan and 1 mini loaf pan so they're thick and gooey] must be at least 2\" deep. In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs. Stir in the almond flour and baking powder. Pour the batter into the prepared pan, spreading it to the edges. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out NEARLY clean, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester. Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.
[Name] Raspberry Sauce [AuthorId] 2001937676 [AuthorName] Katherine W. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-03-28T15:25:00Z [Description] Make and share this Raspberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "3/4", "1/2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["frozen unsweetened raspberries", "granulated sugar", "water", "vanilla extract", "cornstarch", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.8 [FatContent] 2.3 [SaturatedFatContent] 1.2 [CholesterolContent] 5.1 [SodiumContent] 18.6 [CarbohydrateContent] 32.7 [FiberContent] 3.7 [SugarContent] 27.5 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. 2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well. 3. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. 4. Remove the pan from the heat. 5. Add 1 tablespoon of butter and mix until the butter has completely melted. 6. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. 7. Serve over whatever dessert you'd like! 8. Refrigerate the leftovers.
[Name] How to Make a Spicy Milk Sandwich for a Yummy Snack [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2018-03-28T15:27:00Z [Description] Sandwich! A mouthwatering word for breakfast, evening snack or lunch for kids. Try this Spicy Milk sandwich (Yes!) today and see the kids love it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/B6Kc3xrRvKQzA06ND69x_Spicy%20Milk%20Sandwich.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "2", "4", "1", "1/2", "1", "2", "1", "50", "1/2", "2"] [RecipeIngredientParts] ["potatoes", "green chilies", "green coriander", "tea", "asafoetida powder", "coriander powder", "salt", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.2 [FatContent] 11.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 22.9 [FiberContent] 3.0 [SugarContent] 3.1 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Stuffing for the sandwich.", "Mash boiled potatoes finely and mix it well with green coriander, green chillis, and salt.", "Heat up a pan and add 1 tablespoon oil in it.", "After heating up the oil put asafoetida, cumin, and coriander powder.", "After this add mashed potato. Mix well in spices.", "Cook in on medium flame for 2 minutes. Now off the flame.", "Let it cool.", "How to make the sandwich.", "Now light up the flame and keep it on medium. Put a tawa on it.", "Take a bread slice and spread the stuffing on it in a fine layer. Put the 2nd slice on it.", "Keep ready all the bread slices.", "Now put little bit oil on tawa and spread it evenly.", "Pick one set of sandwich and grease it with little oil. Now spread 1 tablespoon milk on the bread and put it on the hot tawa. Same as grease 2nd set of sandwich with oil and spread 1 tablespoon milk on it.", "Roast the sandwich until it goes golden brown.", "Flip the sandwich on tawa. So that it can be roast on both sides.", "Cut the sandwich diagonally.", "Garnish it with butter.", "And your spicy milk sandwich is ready. You can serve it with tea, Jam or chutney." ]
[Name] Chewy Chocolate Chip Cookies [AuthorId] 2002075230 [AuthorName] MissShotta [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2018-03-28T15:28:00Z [Description] These cookies are absolutely the best. They stay chewy even days later. Always a huge favorite in my house. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", "2", "2", "1", "2", "1/3", "1/4", "3/4"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "golden syrup", "vanilla extract", "egg", "all-purpose flour", "salt", "baking soda", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.5 [FatContent] 6.9 [SaturatedFatContent] 4.1 [CholesterolContent] 21.5 [SodiumContent] 103.2 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 14.6 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 20 Cookies [RecipeInstructions] Preheat oven to 350. Combine both sugars with butter best until creamy. Add syrup, vanilla extract and egg. Lightly beat until just mixed through. Add flour, baking soda and salt, mixing well until combined. If needed add extra flour a tablespoon at a time. Add half of the chocolate chips. Roll the dough into balls and arrange them on a lined baking sheet (parchment paper]. Press the remaining chocolate chips into the tops of the cookies. Bake for 10 to 11 minutes. DO NOT OVER BAKE! Allow cookies to cool for 30 minutes before eating.
[Name] Chicken Tikka Masala [AuthorId] 2002079177 [AuthorName] sleepymo [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2018-03-28T20:22:00Z [Description] Make and share this Chicken Tikka Masala 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/2002079177/GNqSniMySIK8bcCeQhJL_8983E5A2-7956-4420-8939-2A1FAAA00FC1.jpeg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Indian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/4", "1", "1", "1", "2", "1", "2", NA, "1", "1", "1", "1", "1", "2", "1", "1", "1 3/4", "1/2", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "yogurt", "cayenne", "garlic paste", "ginger paste", "garam masala", "lemon juice", "salt", "onion", "garlic paste", "ginger paste", "black peppercorns", "garam masala", "amchoor powder", "tomato puree", "heavy cream", "salt", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.0 [FatContent] 15.0 [SaturatedFatContent] 6.8 [CholesterolContent] 91.5 [SodiumContent] 100.5 [CarbohydrateContent] 13.3 [FiberContent] 2.5 [SugarContent] 5.9 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine chicken thigh pieces with the next 8 ingredients, finishing with the salt to taste. Let them marinate anywhere from an hour to overnight. To another pan, add vegetable oil. Once hot, add onion pieces and cook until soft and translucent. Add garlic and ginger pastes and cook until fragrant. Preheat oven to 400 degrees Fahrenheit. Arrange chicken pieces in a single layer on a baking sheet, separating them as best as possible (can be done in batches]. Let bake anywhere from 20-30 minutes, until browned. To same pan, add coriander, crushed black peppercorns, garam masala, and amchoor powder. Stir with onions, garlic and ginger, and let cook until fragrant. To same pan, add tomato purée. Stir until we’ll-combined, then bring mixture to boil and let simmer anywhere from 15-20 minutes. The goal is to let it reduce. Add browned chicken pieces and any drippings from the baking pan. Add heavy cream and salt to taste. Bring mixture to boil, then let simmer anywhere from 30-40 minutes. Garnish with chopped cilantro. Serve with basmati rice and/or naan. NOTE: if using garlic-ginger paste in either the chicken marinade or masala sauce, use 2 teaspoons and 2 tablespoons respectively.
[Name] Shredded Italian Beef in the Crockpot [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2018-03-29T01:17:00Z [Description] Make and share this Shredded Italian Beef in the Crockpot 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/53/54/56/t2s5d5e2TIKkaJQMwhJI_IMG_20180331_113829.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "2 1/2"] [RecipeIngredientParts] ["beef broth", "ground black pepper", "dried oregano", "dried basil", "dried parsley", "garlic powder", "onion powder", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 203.5 [FatContent] 8.7 [SaturatedFatContent] 3.9 [CholesterolContent] 93.5 [SodiumContent] 282.7 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 30.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine broth and all seasonings in a saucepan. Stir well and bring to a boil. Put meat in a crock pot and pour dressing mixture on top. Cover and cook on low for 10-12 hours or on high 4-5 hours. Remove bay leaf and shred meat an hour or so before serving. Great served on a hoagie bun with Provolone cheese melted on top.
[Name] Southern Biscuits [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-29T01:39:00Z [Description] Featured in March 2018 Arkansas Life magazine. Recipe provided by Randy Brewer. High rising heavenly biscuits so good they need a halo! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "3"] [RecipeIngredientParts] ["self-rising flour", "canola oil", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.0 [FatContent] 10.8 [SaturatedFatContent] 2.7 [CholesterolContent] 12.8 [SodiumContent] 838.6 [CarbohydrateContent] 50.6 [FiberContent] 1.7 [SugarContent] 0.1 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients well and roll out onto a floured board. Cut with a biscuit cutter (or drinking glass] with minimal working of the dough (which toughens it]. Place rounds carefully on a baking sheet and bake at 450 degrees for 15 to 20 minutes. These biscuits are great with fried chicken, sausage or chocolate gravy.
[Name] Chocolate Gravy [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-03-29T01:58:00Z [Description] Corrupting heavenly biscuits in the Ozarks since the early 1900s! Recipe is from March 2018 Arkansas Life magazine. Ain't life sweet? Sure is...in the Ozarks. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "3/4", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["milk", "sugar", "flour", "salt", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.6 [FatContent] 12.5 [SaturatedFatContent] 7.4 [CholesterolContent] 41.8 [SodiumContent] 184.4 [CarbohydrateContent] 63.9 [FiberContent] 1.4 [SugarContent] 37.6 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Heat milk over low heat. Mix dry ingredients together in a small bowl. Add them to the milk, and cook until thick stirring constantly with a whisk. Add the vanilla and butter. Pour over hot baked biscuits or pancakes.
[Name] Steak and Onion Pastry Parcels [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-03-29T15:42:00Z [Description] An easy to prepare and totally delicious way of enjoying a good steak - its a winner so give it a try [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "4", "4", "50", "4", "1"] [RecipeIngredientParts] ["puff pastry", "onions", "butter", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.5 [FatContent] 57.9 [SaturatedFatContent] 18.5 [CholesterolContent] 26.7 [SodiumContent] 420.6 [CarbohydrateContent] 67.3 [FiberContent] 3.9 [SugarContent] 6.0 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Preheat oven to 220ºC (200ºC fan assisted oven]/425ºF/Gas 7. Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper. Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper. Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions. Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg. Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
[Name] Mary's Bean Salad [AuthorId] 176706 [AuthorName] Merry Cook [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2018-03-29T21:13:00Z [Description] Sweet, tangy, and addicting bean salad! &nbsp;(this tastes very similar to the elusive Paisley Farms salad that can only be found in Summer). &nbsp;Note: &nbsp;This recipe makes enough to fit one &frac12; gallon Mason jar, or 2 quart size Mason jars. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "2", "1", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["garbanzo beans", "red kidney beans", "red bell pepper", "yellow onion", "celery", "granulated sugar", "cold water", "vinegar", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.1 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 685.3 [CarbohydrateContent] 42.7 [FiberContent] 6.9 [SugarContent] 21.4 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] 1/2 Gallon [RecipeInstructions] 1.\tIn a colander, drain the beans and rinse under cold water. Shake the beans to release all the water and let drain for a few minutes (be sure to rinse ALL the juice off the beans until the water runs clear and they're not sticky].  Put all the beans in a large glass or plastic bowl. 2.\tCombine the granulated sugar and water in a microwave safe bowl and microwave 3-4 minutes until the sugar is dissolved.  Remove from microwave, and then add salt & chili flakes (if using].  Stir to incorporate, make the sugar is fully dissolved and then set aside. 3.\tPrepared the bell pepper, onion, and celery then add to the bowl with the drained beans. 4.\tAdd vinegar to the marinade, stir to combine, then pour marinade over the salad and give it all a stir. Transfer the salad to a half-gallon Mason jar, or 2 quart size Mason jars (or, any other clean glass container you like]. 5.\tSeal the jars with lid(s] and shake to distribute the marinade over the top of the beans. Leave on countertop for a few hours, then refrigerate. If the marinade doesn’t cover the beans completely, then you'll need to shake the jar(s] every once in a while to redistribute the ingredients. 6.\tLet sit for a minimum of 24-hours before serving. 7.\tThe salad will keep 4-6 weeks stored in the refrigerator. Serve using a large slotted spoon to allow the marinade to drain back into the jar. 8.\tNote: Once the bean salad is gone, I like to use the left over marinade as a dressing on green salad or pasta salad.
[Name] Lemon Rosemary Chicken [AuthorId] 197135 [AuthorName] bdw2097 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-29T21:44:00Z [Description] Make and share this Lemon Rosemary Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "fresh lemon zest", "lemon juice", "garlic", "fresh rosemary", "fresh thyme", "white wine", "reduced-sodium chicken broth", "boneless skinless chicken breasts", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.0 [FatContent] 12.9 [SaturatedFatContent] 2.3 [CholesterolContent] 145.3 [SodiumContent] 276.6 [CarbohydrateContent] 1.7 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 49.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine oil, zest, juice, garlic, rosemary, thyme, wine and one half of the broth in a glass bowl or dish; add chicken and toss. Cover and refrigerate at least 6 hours or up to overnight. With the heat off, coat a grill with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade to make glaze] and grill, flipping once, until internal temperature is 165 degrees about 4 to 6 minutes per side. To make glaze, combine remaining marinade with remaining chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, abut 5 minutes. Serve grilled chicken with glaze drizzled over top. Garnish with cilantro. .
[Name] Classic Sugar Cookies [AuthorId] 2002082226 [AuthorName] erin.pavlicek [CookTime] PT11M [PrepTime] PT4H [TotalTime] PT4H11M [DatePublished] 2018-03-29T21:46:00Z [Description] I created this sugar cookie recipe for Christmas in 1999 making several batches for clients as gifts. The response was overwhelming. I had more requests for the recipe than I expected. Ever since it has been a favorite among friends and family members. I continue to make it every year at Christmas. This is a chilled roll-and-cut sugar cookie recipe that creates a soft chewy cookie with a slightly crisp edge. Their flavor is classic. I prefer to roll them about 0.5 cm thick prior to baking to achieve that consistency, but they can be rolled thinner for a more crisp cookie. They both frost and ice beautifully. I prefer to make a buttercream frosting in three flavors using essential oils with their appropriate dye colors: peppermint (green), cinnamon (red), and vanilla/almond (white). NOTE: Prep time includes the preparation of chilled dough. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "4 1/2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salted butter", "white sugar", "all-purpose white flour", "eggs", "salt", "baking powder", "baking soda", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.6 [FatContent] 16.0 [SaturatedFatContent] 9.9 [CholesterolContent] 56.2 [SodiumContent] 306.2 [CarbohydrateContent] 34.8 [FiberContent] 0.6 [SugarContent] 16.9 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] 24 Cookies [RecipeInstructions] Assemble your ingredients. All shoud be room temperature. Chilled ingredients should be set out overnight or a few hours ahead. This will ensure a better consistency. Assemble your bakeware and utensils. You will need: oven mits, 2 large bowls, a small bowl or liquid measuring cup, a fork, a whisk, a standard hand mixer, a set of measured baking spoons, dry measurement cups, a soft spatula, a large flathead spatula, 2 large baking sheets, a rolling pin, a cookie cutter (or round glass], wax or parchment paper, and plastic wrap. . Line your countertops or table with wax or parchment paper. Wetting the surface with a sponge is helpful to prevent the paper from slipping or curling. This is where you will cool your cookies. You may also set out 2 large fine-wire cooling racks if that is preferred. Make sure the surface is away from any heat source. Place the flour in a large bowl. There is no need for sifting. Do not add the other dry ingredients. Set aside. Beat butter in a separate bowl with a hand mixer for 30 seconds on high until creamy. Add sugar to the butter mixture slowly and evenly, beating on high until light and fluffy. Add the following ingredients to the butter mixture: baking powder, baking soda, salt, and extracts. Beat again on high until mixed thoroughly. This step will activate your leavening agents and evenly incorporate the flavorings. In a small bowl or liquid measuring cup stir together your eggs with a fork just enough to break the yolks and blend the white. Do not whisk. Then add them to the butter mixture. Beat on medium speed until smooth. Be careful not to over-beat the eggs. Add the flour to the butter mixture approximately one cup at a time, beating on medium speed. I do this in four steps until the dough is soft. If you would like you may beat by hand. Make sure to scrape the edges of the bowl with your soft spatula as you go to ensure nothing is missed. . The dough will be very soft. Divide into two large balls and wrap firmly in plastic wrap. I suggest making two batches so the temperature will remain stable. One large batch takes longer to chill, and it will also become too soft once removed from the refrigerator while rolling and baking the cookies. It’s best to keep the second batch chilled while you work with the first. Chill the dough for two hours. NOTE: You may freeze this dough for later if desired. Make sure the dough is double wrapped and air tight. If you can vacuum pack, that is preferred. Preheat your oven to 350 degrees just prior to removing the chilled dough. PREPARING YOUR BAKING SHEETS: I use a non-stick baking sheet which works beautifully. You may also line them with parchment if you desire. PREPARE YOUR SURFACE: Lightly flour your counter top and rolling pin (marble or wood]. MOLDING YOUR DOUGH: Once chilled, remove the dough from the plastic wrap and warm it in your hands just enough to gently mold into a large disk. Do not over-work or knead this dough as it will become tough. Turn out the dough onto the floured surface, center it and press firmly. Lightly flour (dust] the top surface of the dough. ROLLING THE DOUGH: Proceed to roll out the chilled dough, pressing firmly and evenly from the center. The goal is to roll approximately 0.5 cm or one quarter inch thick. You may roll thicker or thinner if preferred. But if so, adjust your bake times accordingly. Please use your discretion for your bake time if you want a thinner or thicker cookie. Bake time also depends upon your oven. The first batch of dough should yield 12-14 cookies approximately 3-4 inches in diameter. I prefer using a tumbler drinking glass for the perfectly round cookie. Just press and twist. Place the cookies on your baking sheet one inch apart. Bake for 11 minutes on the center rack of your oven. The cookie should be just slightly golden when done, and will still be soft when hot. Let stand for 2-3 minutes. The cookies will be tender. Carefully transfer the cookies onto the cooling table or rack with a flathead spatula. Allow to fully cool. . Frost or ice as desired.
[Name] Classic Buttercream Frosting [AuthorId] 2002082226 [AuthorName] erin.pavlicek [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-03-29T21:46:00Z [Description] This buttercream frosting can be used for cakes, cookies, and pastries. It can be modified with colors, flavorings, and the use of liqueurs. You will find it to be versatile, providing a gorgeous and delicious base for many baked goods. I use this recipe to frost my cookies and cakes. This recipe will easily frost 24 sugar cookies. It will also frost a four-layer cake between layers and on the outside providing full coverage on the top and sides. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "6"] [RecipeIngredientParts] ["salted butter", "vanilla extract", "heavy whipping cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.0 [FatContent] 16.3 [SaturatedFatContent] 10.3 [CholesterolContent] 44.1 [SodiumContent] 136.7 [CarbohydrateContent] 30.1 [FiberContent] 0.0 [SugarContent] 29.5 [ProteinContent] 0.2 [RecipeServings] 24.0 [RecipeYield] 24 [RecipeInstructions] ["Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.", "Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.", "With your hand mixer beat butter in a large bowl on high speed until creamy.", "Add heavy cream and extracts (or liqueurs if desired]. Beat on high for five minutes.", "Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .", "Your end product should be light and airy.", "Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.", "FOR MOCHA OR CHOCOLATE:  Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey’s or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion." ]
[Name] Phil's Cheesecake [AuthorId] 387203 [AuthorName] Philip Cocuzza [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-03-29T21:46:00Z [Description] Make and share this Phil's Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/64/PfoTzOSFQaizjIPlyAgB_light-and-fluffy-ricotta-cheesecake.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["32", "1 3/4", "6", "2", "2"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "vanilla", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.6 [FatContent] 43.4 [SaturatedFatContent] 24.2 [CholesterolContent] 216.2 [SodiumContent] 340.3 [CarbohydrateContent] 34.7 [FiberContent] 0.0 [SugarContent] 34.4 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] 1 Slice [RecipeInstructions] 1. Beat cream cheese, eggs, sugar & vanilla till creamy. 2. Fold in sour cream. 3. use a 10 inch buttered pan. 4. preheat oven to 350 degrees. 5. Bake 1 hour 10 minutes. 6. leave in oven 30 minutes with door slightly opened. 7. take out of oven and cool.
[Name] Best Ever Broccoli Salad by Momontimeout.com [AuthorId] 1109593 [AuthorName] Stacieny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-29T21:47:00Z [Description] Make and share this Best Ever Broccoli Salad by Momontimeout.com recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "2", "3/4", "1/2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "red wine vinegar", "celery seed", "broccoli", "bacon", "green onions", "celery", "red seedless grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.2 [FatContent] 8.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.3 [SodiumContent] 139.8 [CarbohydrateContent] 20.7 [FiberContent] 4.3 [SugarContent] 12.7 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.]. Toss the dressing with the rest of the salad ingredients and stir. Dressing can be added at the last minute if desired.
[Name] Blue Cheese Dressing [AuthorId] 2002082588 [AuthorName] kevin.bottemiller [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-29T21:48:00Z [Description] Make and share this Blue Cheese Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "16", "16", "4"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.8 [FatContent] 11.8 [SaturatedFatContent] 6.5 [CholesterolContent] 28.6 [SodiumContent] 189.8 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 5 Cups [RecipeInstructions] Mix all ingredients together. Refrigerate.
[Name] Hoison Glaze for Ham [AuthorId] 1109593 [AuthorName] Stacieny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-03-29T21:48:00Z [Description] Make and share this Hoison Glaze for Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["hoisin sauce", "honey", "Chinese five spice powder", "garlic clove", "ginger", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.3 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 5.1 [SodiumContent] 2762.7 [CarbohydrateContent] 171.4 [FiberContent] 5.5 [SugarContent] 139.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] 1. Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat, next make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer. 2. Place all the ingredients in a bowl and mix all the ingredients well and brush over the ham. 3. As the ham cooks, occasionally brush it with the extra glaze.
[Name] The Best Easy Tuna Noodle Casserole [AuthorId] 2002077130 [AuthorName] Scott M. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-03-29T21:49:00Z [Description] Make and share this The Best Easy Tuna Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "2", "1", "1 1/2", "5", "5"] [RecipeIngredientParts] ["tuna", "albacore tuna", "salt", "milk", "American cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.4 [FatContent] 8.9 [SaturatedFatContent] 3.7 [CholesterolContent] 53.4 [SodiumContent] 711.9 [CarbohydrateContent] 36.2 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil noodles in large saucepan to soften. Drain noodles. Add tuna, milk, cream of mushroom and seasoning. Let simmer for 15 mins stirring occasionally. Add cheese and let stand 5 mine before serving.
[Name] Hibiscus Apple Herbal Tea Sorbet [AuthorId] 2002083018 [AuthorName] NurseLinda 8. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-03-29T21:50:00Z [Description] A refreshing sorbet experience of a delicious, healthy herbal tea blend (apple, hibiscus, cinnamon, ginger, chamomile &amp; orange peel) and sweet grapes. This is a lower sugar-content sorbet making it lower in calories and much healthier. The natural flavors in the herbal tea pop with its own natural sweetness!! A completely refreshing &amp; tasty sorbet! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "3", "1/3", "8", "1"] [RecipeIngredientParts] ["water", "honey", "seedless grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 10.7 [FiberContent] 0.5 [SugarContent] 9.1 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] 4 8 oz servings [RecipeInstructions] ["Boil water with tea bags in a saucepan for 3 min then turn heat off and let steep for 2 minute Squeeze out and remove tea bags and set on medium heat.", "Add sugar/honey/agave nectar until dissolved.", "Add orange juice & grape puree and stir.", "Let cool down completely.", "Transfer liquid to a lasagna glass baking dish and place in freezer for about 6 hours (or overnight].", "When frozen solid, break up with a fork or knife, into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft]." ]
[Name] Cheesy Scrambled Eggs [AuthorId] 2002083806 [AuthorName] yoitzyourwizard [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-03-30T16:25:00Z [Description] Make and share this Cheesy Scrambled Eggs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002083806/XrKvko9jR3WiJUOLtA49_image.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "1", "2"] [RecipeIngredientParts] ["butter", "eggs", "water", "cheese slices", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.3 [FatContent] 46.6 [SaturatedFatContent] 25.1 [CholesterolContent] 643.1 [SodiumContent] 1293.8 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 35.7 [RecipeServings] 1.0 [RecipeYield] 3 Normal Sized Eggs [RecipeInstructions] Get a Paper Bowl. Crack 3 eggs into the bowl and whisk (I use a fork and do it on side back and forth for fluffy eggs]. Add the water slowly with some salt . When it is done, turn the heat on medium (4-5] and put butter in the pan, pouring the melted butter on the sides so they do not stick. when butter is all around the pan, pour the egg mixture in, whisking it until it is all gone, have slightly higher heat. Wait for egg to cook until white rim is around the eggs, then move them slowly all around until it all cooks. Add salt or pepper if wanted, then turn off the heat when they look cooked. Put the cheese on the eggs and stir until it is all melted. after that put on pepper or salt if wanted, put on a plate, and enjoy the goodness :].
[Name] Chickpea &amp; Feta Salad [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-03-30T16:37:00Z [Description] This salad is super easy to make and is the perfect main dish, or the perfect side dish for any meal! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "11", "1/2", "5", "1/2", "1/4", "1/2", "1/4", "2", "2", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["garbanzo beans", "red bell pepper", "orange bell pepper", "English cucumber", "grape tomatoes", "red onion", "feta cheese", "kalamata olive", "fresh basil", "olive oil", "lemon juice", "garlic cloves", "fresh parsley", "Dijon mustard", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.0 [FatContent] 12.7 [SaturatedFatContent] 3.2 [CholesterolContent] 11.2 [SodiumContent] 295.1 [CarbohydrateContent] 9.5 [FiberContent] 2.1 [SugarContent] 2.8 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak Garbanzo Beans in cool water overnight. Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water. Rinse beans under cold water until cool. Spread on a baking sheet and remove skins. Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl. Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper. Pour dressing over salad, stir and serve.
[Name] Southern 7 Layer Salad [AuthorId] 1808377 [AuthorName] escripps [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2018-03-30T17:12:00Z [Description] Make and share this Southern 7 Layer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, NA, NA, "2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["carrot", "iceberg lettuce", "onions", "mayonnaise", "cheese", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.9 [FatContent] 7.3 [SaturatedFatContent] 4.0 [CholesterolContent] 19.2 [SodiumContent] 324.2 [CarbohydrateContent] 4.4 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fill a large bowl with the shredded Ice Berg Lettuce (Do not substitute anything else, otherwise it will get mushy]. Layer the carrots on top of the lettuce. Then layer in the defrosted peas. Over the peas layer in the onions. Then completely seal the whole salad with a thick whole egg mayonnaise. Mound the mayonnaise in the middle of the salad and spread to the outside of the bowl, like icing a cake. It is important to remember to completely seal the bowl with mayonnaise in order for the flavors to blend properly. On top of the mayonnaise spread the shredded cheese around the outside of the bowl (in a ring]. Then spread the bacon bits around in the middle. Don't use real bacon because you need the strong flavor and crunch of the soy-based Bacon Bits. Tightly seal with plastic wrap let it sit in the fridge overnight or up to 24 hours before serving. Leftover salad is great the next day.
[Name] Salmon &amp; Vegetable Bake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-03-30T18:27:00Z [Description] Make and share this Salmon &amp; Vegetable Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["300", NA, "225", "150", NA, "1"] [RecipeIngredientParts] ["potatoes", "salmon fillet", "cherry tomatoes", "asparagus", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 27.9 [CarbohydrateContent] 35.8 [FiberContent] 6.8 [SugarContent] 6.5 [ProteinContent] 6.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180c/160c fan/gas 4. Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes Drain. Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes, and asparagus around them. Drizzle over the oil and season with freshly ground black pepper. Bake for 15-18 mins, or until the fish flakes easily. Sprinkle over the lemon zest to serve.
[Name] Sweet Potato and Black Bean Quesadillas [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2018-03-31T00:10:00Z [Description] Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/sVio99vSwaMZxpFqEz60_Roasted-sweet-potato-and-black-bean-quesadillas-5-744x933.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1/2", "1/4", "2/3", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "flour tortillas", "cumin", "ground coriander", "cayenne pepper", "black beans", "lime", "raw cashews", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.7 [FatContent] 13.3 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 764.4 [CarbohydrateContent] 82.8 [FiberContent] 8.8 [SugarContent] 5.6 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] 4 quesadillas [RecipeInstructions] Preheat oven to 425. Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side. Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling. Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy. Serve with any additional toppings and sides (suggestions in ingredients]. Enjoy!  Guac, salsa, lettuce, tomatoes, jalapeños.
[Name] Slow Cooker Fish Fillets [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2018-03-31T15:48:00Z [Description] I was intrigued by this technique, which I saw in one of Stephanie O'Dea's cookbooks. I didn't care for the rub she had in her recipe, but liked the technique. Fish fillets take very little time to cook, so I've never even considered using a low cooker, but this is really easy and allows you to customize the fish for different people. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/75/vcbxryPvToG84eGzoma7_20180328_130648.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["fresh herb", "garlic", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 83.1 [SodiumContent] 117.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 34.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] You can use as much fish as you need (and will fit in your crockpot], about 6 ounces per serving. I like to make a whole 1 lb fillet for my needs, but have also made individual portions. Place a fillet on one half of a large piece of aluminum foil. Season the fillet as you like - my favorite right now is fresh bay leaves with thin slices of lemon and a splash of white wine. The seasonings are just suggestions, use your imagination. Fold over the foil, fold up the edges and seal well. This keeps the juices inside, eliminating the need to clean up. If it does leak, clean up is still easy. Place in slow cooker. You can stack the packages. I can get three into my 5 quart cooker. Cook on Low for 3 hours. (O'Dea says 2 to 3 hours, my schedule has always had the fillets cook for 3 hours]. Remove from cooker and open carefully, there may be steam coming out.
[Name] Skillet Chicken Paella [AuthorId] 226753 [AuthorName] Nadacook [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-03-31T15:56:00Z [Description] Quick dinner, with a suggestion of traditional paella flavors. &nbsp;Source: Orlando Sentinel, 198? Or 1990 -something [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "2", "2 1/4", "1", "1", "1/2", "1/4", "1/4", "1/8", "1", "1", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "onion", "garlic cloves", "chicken broth", "long-grain rice", "fresh oregano", "dried oregano", "paprika", "salt", "pepper", "powdered saffron", "ground turmeric", "stewed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.1 [FatContent] 5.7 [SaturatedFatContent] 1.1 [CholesterolContent] 60.5 [SodiumContent] 670.8 [CarbohydrateContent] 34.2 [FiberContent] 2.4 [SugarContent] 4.6 [ProteinContent] 26.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Rinse chicken, pat dry with paper towel. Cut into strips.  In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink.  Remove chicken from skillet.", "Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.", "Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric.  Return skillet to heat, and bring to boiling.  Reduce heat, cover, and simmer for 15 minutes.", "Add undrained tomatoes, pepper strips and frozen peas to skillet.  Cover and simmer another 5 minutes, or until rice is tender.  Stir in chicken and for another minute or two." ]
[Name] Low Carb Chocolate Brownie Cookie [AuthorId] 1690362 [AuthorName] cisquester [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2018-03-31T16:57:00Z [Description] I was looking for a chocolate cookie that was low carb but didn&rsquo;t find any I really liked. After wasting ingredients, I decided to make up my own. These were a hit and no one realized that I didn&rsquo;t use flour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/77/uXmcrLCSBmkffIVEpLP9_2B1A3D0B-BB41-4AEC-AAAA-294F2141CF48.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/77/zbJWzCCnRAiiz8lTbDgn_7AF7615C-6DB9-4904-9526-C910810EE4AA.jpeg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1 2/3", "1", "1", "1", "1/8", "3/4"] [RecipeIngredientParts] ["cream cheese", "butter", "eggs", "vanilla extract", "erythritol", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.4 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 16.4 [SodiumContent] 61.3 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] 60.0 [RecipeYield] 60 Ea [RecipeInstructions] Preheat oven to 350 degrees. Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside. In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla. slowly add dry ingredients until well blended. Line a cookie sheet with parchment paper. Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies] separate each ball by about 2 inches on parchment paper. Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness]. Sprinkle with non sugar sweetener if desired. Place on center rack and bake for 14 to 16 minuets. Cool completely on parchment paper. Makes about 5 dozen.
[Name] Tonic Youth Pesto [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-04-02T15:36:00Z [Description] Spring brings a bounty of tonifying and cleansing herbs, and dandelion and nettle are two of the greats. Up your intake of these powerhouse greens by blending them into a simple pesto. Serve over raw or blanched zucchini noodles for a familiar and much-loved dish with hidden health benefits to boot. Tone up your day. Recipe courtesy of CAP Beauty.&nbsp; [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "2/3", "1/3", "1", "2", "1/4", "3", "1", "1"] [RecipeIngredientParts] ["basil leaves", "garlic clove", "tamari", "salt", "olive oil", "fresh lemon juice", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.5 [FatContent] 21.2 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 663.0 [CarbohydrateContent] 6.4 [FiberContent] 2.9 [SugarContent] 0.9 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a food processor, combine the basil, dandelion and/ or nettle, pumpkin seeds, hemp seeds, garlic, tamari, and salt. Process until well-combined. While the machine is running, slowly pour in the oil. When ready to serve, stir in the lemon juice to keep the sauce green and vibrant.", "Tamari:", "As you convert your kitchen to a place free from gluten and rich in nuanced and balanced flavors, you’ll swap your standard soy sauce for this High Vibrational Japanese version. Unlike common soy sauce, tamari is made without wheat. (Double check the package, as some tamaris do contain small amounts of wheat.] And, while both are made from fermented soy beans, tamari is a more-balanced, rich and delicate ingredient. Look for organic and non-GMO. Then, get right at it with a homemade batch of Tamari almonds. On a sheet pan, simply oven-roast the almonds for 20 minutes at 300°F. Remove and toss with a few spoonfuls of tamari. Then, return to the oven for 5 minutes more. We love these added to salads or dragon bowls." ]
[Name] &lsquo;KFC&rsquo; SANDWICH [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2018-04-02T16:34:00Z [Description] Make and share this &lsquo;KFC&rsquo; SANDWICH 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/53/54/79/ycpbsrn6SneD44kpLT7I_GK_GK-NOW_420-Menu_Giorgio-Rapicavoli-KFC-Sandwich-16x9-H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1", "8", "4"] [RecipeIngredientParts] ["rice vinegar", "white miso", "light soy sauce", "miso", "hoisin sauce", "buttermilk", "garlic powder", "onion powder", "seasoning salt", "cayenne pepper", "black pepper", "chicken thighs", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1558.9 [FatContent] 96.4 [SaturatedFatContent] 17.8 [CholesterolContent] 243.8 [SodiumContent] 2310.2 [CarbohydrateContent] 117.0 [FiberContent] 6.2 [SugarContent] 9.4 [ProteinContent] 54.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] FOR THE MAYO: Place vinegar, miso and egg yolks in a blender and mix to combine. With the motor running, slowly drizzle in the oil a thin stream to emulsify. Transfer mayo into a container and refrigerate until ready to use. FOR THE KFC SAUCE: Combine all the ingredients in a small bowl and mix until uniform. Transfer into a container and refrigerate until ready to use. FOR THE SANDWICH: In a large bowl, combine the buttermilk and spices. Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours. Preheat a fryer filled with oil to 350&deg;F. Season the flour with salt and combine. Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes. Once, golden brown, remove from the oil and allow to cool on a wire rack. Raise fryer temperature to 375F. Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray. Spread the miso mayo on the top and bottoms of a potato roll. Glaze the chicken thighs in the ‘KFC’ sauce. Place a thigh on each roll. Add and remaining sauce over the thighs. Serve with shaved lettuce or cabbage and fresh cucumber.
[Name] BUTTERFINGER BACON [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-04-02T16:34:00Z [Description] Make and share this BUTTERFINGER BACON 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/53/54/80/H1oHSV0QTebYqq7DpNGn_GK_GK-NOW_420-Menu_Giorgio-Rapicavoli-Butterfinger-Bacon-16x9-H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "2/3", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "light brown sugar", "roasted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.5 [FatContent] 24.9 [SaturatedFatContent] 5.6 [CholesterolContent] 16.3 [SodiumContent] 441.1 [CarbohydrateContent] 42.2 [FiberContent] 2.3 [SugarContent] 36.8 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 350F. Line a baking tray with parchment paper. Lay the strips of bacon on the tray. Rub a tablespoon of brown sugar on the top of each strip. Sprinkle 2 tsp of peanuts on each strip. Sprinkle 2 tsp of cacao nibs on each strip. Cook for 20-25 minutes until the bacon is brown and the sugar has caramelized. Remove from the oven and allow to cool for 10-15 minutes. Serve while still warm.
[Name] Crock Pot Sugar Chicken [AuthorId] 2001841639 [AuthorName] Anna K. [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2018-04-02T20:07:00Z [Description] Mouthwatering chicken cooked in soy sauce, brown sugar, garlic, and vinegar. Perfect with rice for an easy family dinner. The kids love this stuff! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "2", "3", "2/3", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "brown sugar", "ground black pepper", "soy sauce", "garlic", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.8 [FatContent] 8.3 [SaturatedFatContent] 2.1 [CholesterolContent] 171.8 [SodiumContent] 706.0 [CarbohydrateContent] 71.1 [FiberContent] 1.1 [SugarContent] 55.4 [ProteinContent] 44.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken into the Crock Pot. Cover with brown sugar, pepper, garlic, and soy sauce. Add the vinegar. Pour soda over the vinegar (some bubbling will occur]. Cook on low for 6-8 hours, or on high for 4-5 hours.
[Name] Sweet Potato Gnocchi [AuthorId] 35072 [AuthorName] Christine L. [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2018-04-02T20:07:00Z [Description] This is easy to make, and delicious served with a simple mushroom sauce....You can make a larger amount - 1 part flour to 1 part mashed sweet potato. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/4", "1 -2", "1", "1 -3", "1/2", "1/4", "1/2", "2 -3", "1/8", "1"] [RecipeIngredientParts] ["mashed sweet potato", "flour", "olive oil", "mushroom", "onion", "garlic clove", "salt", "pepper", "dried thyme", "fresh parsley", "white wine", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.9 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 618.7 [CarbohydrateContent] 61.3 [FiberContent] 5.2 [SugarContent] 8.7 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pierce sweet potato skin with a fork in several places. Wet a paper towel, and place on a glass pie plate. Put sweet potato on the towel, then fold wet paper towel over top of it loosely. Place in microwave, and cook on high for 3 minutes. Turn potato over, cover again with the towel, and cook an additional 3 minutes. Test for tenderness. When potato can be easily pierced through with a fork, it is done. Cool slightly. Cut potato in half and cool a little more. Scoop out flesh into a measuring cup. Line a cookie sheet with waxed paper and sprinkle lightly with flour. Use about the same measurement of flour, starting with a little less. Work into a dough that is slightly sticky. Roll portions of the dough into about a 1\"-round snake. Chop into about 1\" chunks. Using well-floured fingers and board, roll each chunk into a little shell. (lots of youtube videos that show this technique]. Place on cookie sheet in single layer to dry, until ready to cook. When ready to cook, boil a large pot of well-salted water. Drop gnocchi in, about a dozen at a time. When they rise to the top, cook for about 1 minute, then remove with a spider to the sauce. Keep warm. Sauce: Heat oil in large frying pan. Saute onions until soft. Add mushrooms and cook for a few minutes. Add garlic - cook about 30 seconds. Splash in a little wine or water, and continue cooking on low. Add the tomatoes now, if using. Add salt, pepper and seasonings to your liking. When gnocchi are ready, have pan on medium low heat. Add gnocchi to mushroom-onion mixture as they are done. Keep warm. Serve with grated Parmesan.
[Name] Spicy Tortilla [AuthorId] 2002087418 [AuthorName] CRAFTY S. [CookTime] PT3M [PrepTime] PT4M [TotalTime] PT7M [DatePublished] 2018-04-02T20:07:00Z [Description] Make and share this Spicy Tortilla recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "3"] [RecipeIngredientParts] ["flour tortillas", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.2 [FatContent] 19.7 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 143.5 [CarbohydrateContent] 11.6 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 3 Spicy tortillas [RecipeInstructions] lay your tortilla (s] out on a cutting board. spread the Olive oil around on each one. spread 1 tbsp per tortilla. put one of your tortillas on a heated frying pand for 30 seconds then flip it over and wait 30 seconds and take it off to cool of. Do the same to the other tortilla.
[Name] Whole-Wheat Bourbon Pecan Banana Bread [AuthorId] 2002052229 [AuthorName] L.A. Man [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-04-02T20:08:00Z [Description] Make and share this Whole-Wheat Bourbon Pecan Banana Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052229/Esk6MgznS7ypCpNI03T9_BNBread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "2 1/4", "1 1/8", "2", "2", "4", "2", "8"] [RecipeIngredientParts] ["whole wheat flour", "salt", "baking soda", "butter", "sugar", "bananas", "eggs", "pecans", "Bourbon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.5 [FatContent] 32.6 [SaturatedFatContent] 12.7 [CholesterolContent] 107.8 [SodiumContent] 606.6 [CarbohydrateContent] 59.7 [FiberContent] 5.1 [SugarContent] 37.2 [ProteinContent] 7.5 [RecipeServings] 12.0 [RecipeYield] 2 Loaves [RecipeInstructions] Preheat oven to 350°F. Lightly spray oil on the inside of 2 loaf pans (8 1/2\" x 4 1/2\" x 2 1/2\"]. Place some parchment paper in the bottom of pans if you have it. If not, don't worry about it. You can also use a cake pan but the loaf pans work better. Combine the flour, salt, and baking soda in a small bowl. In a separate large bowl, mash the bananas and mix in the butter, sugar, eggs, pecans, and bourbon. Add the combined dry ingredients into the large bowl and hand stir just until the batter is blended (try not to over stir]. Pour batter equally into the two loaf pans. Bake for 60-70 minutes until the loaves pass the toothpick test. Let the loaves cool for 5 minutes, then turn them out onto a rack to finish cooling. If you used the parchment paper, they will roll out of the pans with no difficulty. Slice and serve. This bread is tasty all by itself but it can also be spread with butter, cream, jam, or whatever your favorite topping happens to be.
[Name] Taco Joe [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-04-02T20:08:00Z [Description] Make and share this Taco Joe recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "3", "1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "tomato paste", "water", "lettuce", "tomatoes", "sour cream", "cheddar cheese", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1312.5 [FatContent] 87.1 [SaturatedFatContent] 30.4 [CholesterolContent] 166.3 [SodiumContent] 2017.8 [CarbohydrateContent] 92.9 [FiberContent] 13.4 [SugarContent] 11.9 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] Brown meat, drain fat. Add taco seasoning, tomato paste and water. Simmer 20 minutes. Serve with remaining ingredients layered on plates.
[Name] Beriberi [AuthorId] 2001941080 [AuthorName] ilgumby [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-02T20:08:00Z [Description] Make and share this Beriberi recipe from Food.com. [Images] character(0) [RecipeCategory] High Fiber [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1/4", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["red pepper flakes", "paprika", "cumin", "black pepper", "nutmeg", "turmeric", "ginger powder", "onion powder", "garlic powder", "allspice", "cardamom", "clove", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.3 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 4.8 [FiberContent] 2.2 [SugarContent] 0.7 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toast whole spices. Grind. Store in airtight container.
[Name] Oreo Cake [AuthorId] 1164644 [AuthorName] Chef Navidad [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-04-02T20:08:00Z [Description] Make and share this Oreo Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["225", "1", "100", "100", "100", "2", "2"] [RecipeIngredientParts] ["self-raising flour", "salt", "butter", "caster sugar", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.8 [FatContent] 14.0 [SaturatedFatContent] 7.7 [CholesterolContent] 68.2 [SodiumContent] 545.8 [CarbohydrateContent] 42.5 [FiberContent] 1.1 [SugarContent] 17.7 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat the oven to 180oC and grease a 7 inch baking tin. Mix the flour, salt and sugar together. Rub in the butter. Add the milk and eggs. Stir until well mixed. Add the crushed oreo biscuits and stir but do not overmix. Pour into the prepared tin and bake for around 50 minutes.
[Name] Best Chocolate Peanut Butter Smoothie! [AuthorId] 2002074708 [AuthorName] AnyaLee [CookTime] PT4M [PrepTime] PT2M [TotalTime] PT6M [DatePublished] 2018-04-02T20:08:00Z [Description] Make and share this Best Chocolate Peanut Butter Smoothie! 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/53/54/88/HAfsBLdLSduUf1zJzdBF_20180401_130810.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "8", "2", "2"] [RecipeIngredientParts] ["cocoa powder", "peanut butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.7 [FatContent] 10.0 [SaturatedFatContent] 4.5 [CholesterolContent] 17.1 [SodiumContent] 100.7 [CarbohydrateContent] 13.5 [FiberContent] 4.1 [SugarContent] 0.9 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients into a blender Blend until smooth.
[Name] Deviled Eggs [AuthorId] 1818525 [AuthorName] jobethlevy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-04-02T20:09:00Z [Description] Make and share this Deviled Eggs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1818525/iOHyMoCTSpewwW1ZI1my_1BA2162E-A7CB-482C-964F-05F0F0F75E76.jpeg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "1", "1", "3 - 3 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "Dijon mustard", "yellow mustard", "pickle juice", "salt", "ground black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.1 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 177.3 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 24 Egg Halves [RecipeInstructions] Place 12 eggs in single layer in pot and cover with 2 inches of cool water. Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool. Once cool, peel eggs, cut in half and remove yolks. Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.]. Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using. Refrigerate and chill for at least two hours. Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.
[Name] Passover Cake [AuthorId] 1818525 [AuthorName] jobethlevy [CookTime] PT1H5M [PrepTime] PT40M [TotalTime] PT1H45M [DatePublished] 2018-04-02T20:09:00Z [Description] This cake is a family favorite at Passover with a flavor similar to baklava. Recipe adapted from Cookin Light Passover Baklava Cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1818525/y4ebkm49Theh9PjWooJV_9D58A977-80E0-4EEB-8FB3-F830DC0EE0F0.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "3/4", "1/4", "2", "3", "2", "1/2", "1/2", "1/4", "1/4", "1/2", "1/8", "3", "2/3", "1/4", "1/3", "3", "1", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "eggs", "walnuts", "hazelnuts", "salt", "cinnamon", "ground cloves", "granulated sugar", "honey", "water", "fresh lemon juice", "lemon peel", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.4 [FatContent] 12.0 [SaturatedFatContent] 1.5 [CholesterolContent] 46.5 [SodiumContent] 114.3 [CarbohydrateContent] 54.8 [FiberContent] 1.1 [SugarContent] 52.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] ["Preheat oven to 350.", "Coat 9 inch round pan with cooking spray.", "Place 3/4 cup sugar and next 4 cake ingredients (throug eggs] in large bowl. Beat on medium speed for 2 minutes.", "Mix matzo cake meal and remaining cake dry ingredients together (through cloves].  Stir into sugar-egg mixture.  Add 3 tablespoons orange juice and beat until well blended. .", "Pour into prepared pan and bake  35-40 minutes.  Do not overlook cake so check for done ness at 35 minutes.  When done cake may still be somewhat soft in the center but will firm when refrigerated.", "Cool cake completely before adding syrup. You may want to refrigerate for a couple of hours before adding syrup.", "To make syrup, combine all syrup ingredients in heavy saucepan and bring to boil.  Reduce heat and simmer for 25 minutes until slightly thick, stirring occasionally.", "Remove lemon peel from syrup and let syrup cool slightly. Poke holes in cooled cake with fork or small skewer. Pour slightly cooled syrup over cake, then cover cake and chill.", "Notes: Amount of cinnamon and cloves may be reduced, but my family likes the higher amount in the recipe. Peel wide strips from lemon using vegetable peeler before juicing the lemon. 1 medium lemon yields about 1 tablespoon of juice.  Do not make syrup until cake has cooled; otherwise syrup is too thick to pour easily." ]
[Name] Peanut Butter Chocolate Cheesecake [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT9H [PrepTime] PT1H [TotalTime] PT10H [DatePublished] 2018-04-02T20:09:00Z [Description] A decadent treat for the holidays, we suggest reserving this recipe for special occasions as it is quite time consuming. However, it will definitely be a crowd pleaser! We've adapted this recipe from the original Martha Stewart recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906133/6rVUXqqoTBu198hLzDMz_IMG_1066.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Peanut Butter"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "4", "1 1/2", "1", "1", "4", "1/2", "4", "3", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "cream cheese", "sugar", "coarse salt", "pure vanilla extract", "eggs", "bittersweet chocolate", "unsalted butter", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1247.0 [FatContent] 92.6 [SaturatedFatContent] 47.2 [CholesterolContent] 317.5 [SodiumContent] 839.8 [CarbohydrateContent] 93.9 [FiberContent] 5.6 [SugarContent] 74.2 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["DIRECTIONS For Cheesecake.", "Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage] Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper.", "Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down] and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.", "Filling: Melt chocolate in a bowl set over a saucepan of simmering water. (do not let the bottom of the bowl touch the water as this will burn the chocolate] Let cool. Beat cream cheese with a mixer (use paddle attachment] on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, scraping bowl between each addition and beating just until combined after each addition (do not over-mix].", "Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.", "Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight covering with a cloth. Before un-molding, run a knife around edge of cake.", "DIRECTIONS For Glaze.", "Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.", "Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides. Cut mini peanut butter cups in half and pile in the middle of the cheesecake.", "If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet. These are some of our favorite youtube channels to follow and you can watch the recipes being made as well. We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!" ]
[Name] Matcha and Bee Pollen Smoothie [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT2M [PrepTime] PT4M [TotalTime] PT6M [DatePublished] 2018-04-02T20:10:00Z [Description] There&rsquo;s been a lot of &lsquo;buzz&rsquo; about bee pollen and matcha. As always, some of it&rsquo;s true and some of it&rsquo;s not. No food or product is going to be a magical cure, but bee pollen and matcha certainly have some incredible qualities and we highly recommend adding them to your diet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/92/OQ1WtgRRQGzVvxgib2IA_Screen%20Shot%202018-02-26%20at%2012.27.44%20PM.png" [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["fresh ginger", "bananas", "avocado", "lemon juice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.9 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 29.0 [CarbohydrateContent] 33.8 [FiberContent] 7.2 [SugarContent] 15.2 [ProteinContent] 3.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a blender an serve over ice! Optional: Add chia seeds or flax seeds.
[Name] Irish Soda Bread [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-04-02T20:10:00Z [Description] This is a quick and easy Irish soda bread that is wonderful when served with a hearty winter beef stew or with a vegetarian chili or curry. This recipe is a great introduction for those of you who might want to get into baking bread. Soda bread is a type of quick bread in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. This bread has a long history and became popular for it's very basic ingredients during Irelands less wealthy years. Now it's just practical and delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906133/ffM8eEtTCBYAbJMlVExg_static1.squarespace.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["4 - 4 1/2", "1", "1", "1", "4", "1", "1/2", "1", "1 3/4"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking soda", "butter", "berries", "egg", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.9 [FatContent] 18.2 [SaturatedFatContent] 7.9 [CholesterolContent] 65.0 [SodiumContent] 905.1 [CarbohydrateContent] 84.4 [FiberContent] 3.5 [SugarContent] 7.1 [ProteinContent] 18.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees.", "Whisk together flour, sugar, salt, baking soda in a large mixing bowl.", "Work the butter into the flour mixture using either your fingers or two knives until the mixture resembles coarse meal. Add the dried fruit.", "Make a well in the center of the flour mixture. Add the beaten egg and the buttermilk to the well and stir with a wooden spoon until the dough is too stiff to stir.", "Turn mixture onto a floured surface and gently knead until it forms a rough ball. Do not over-knead. Shape into a round ball.", "Place in a lightly greased cast iron pan and place the dough into the pan. Using a serrated knife, score the top of the dough with a deep X shape. The scoring of the bread with an X allows the heat to get into the center of the dough and thoroughly cook the bread.", "Bake 35-40 minutes until the top of the bread is golden brown. Remove from the oven and allow to cool in the pan for 5-10 minutes. Remove from the pan. Irish soda bread is best served immediately or within a day or two. We served ours with a marscapone cheese with smashed fresh blueberries." ]
[Name] How to Make Gyoza Dumplings [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-02T20:10:00Z [Description] One of our favorite appetizers is dumplings, gyoza, or potstickers. They are all very similar, but essentially differ in size and the way they are cooked. Pot stickers are usually larger (2-3 bites), dumplings are usually steamed, and gyoza are usually smaller and fried. Our recipe is more of a Japanese style Gyoza and we used the steam, fry, steam method. These are so fun to make with friends and when you buy the dough, it's not even that time consuming. We love making these in big batches because they can be frozen and enjoyed later! It's a delicious appetizer and goes really well with our sticky asian chicken recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/94/F3GvcuzcTpZAVgKHGXnP_ECA375DE-C5F6-4421-BF32-E6E1BFD2C562.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "4", "2", "2", "1", "1", "1/4", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["rice vinegar", "soy sauce", "garlic cloves", "ginger", "green onion", "pork", "garlic", "napa cabbage", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 2.3 [SaturatedFatContent] 0.7 [CholesterolContent] 19.0 [SodiumContent] 214.8 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 6.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Make sure you chop the cabbage as small as you can (use of food processor if needed]. Then salt it and let it sit for 15 minutes. Squeeze it in a towel to wring out ALLLLL excess moisture. This is an arm workout. As for the ratio of meat to cabbage, technically it's up to you, but we've found that we use about a pound of cabbage for every pound of pork. Combine ginger, garlic, scallions, cabbage and pork in a bowl using your hands. Work the ingredients together to help release all of the flavors. Place about a tsp of your filling into the 'wrapper' and dampen the edges of it with water. Then use your index finger and thumb to crimp the edged together and seal the gyoza. Honestly, this part is the fun part! We are definitely not experts at this, but we had a great time laughing at the failed ones and pointing out our favorites. We are not going to pretend we didn't gather around a few youtube tutorials. This is a case where you just need to practice. We've included a helpful little video that shows how to wrap the gyoza. Once this is done, place the finished gyoza's on the parchment paper. If you want to freeze some, use another tray with parchment paper and place the whole thing in the freezer. Let them harden so they maintain their shape and then transfer them into a ziplock bag or container. For the ones you will be enjoying immediately, heat some vegetable oil in a non stick skillet. One at medium heat, place the raw gyoza flat side down and crisp them for a few minutes until golder brown. Move them around every so often. Once golden, add about half a cup of water and cover. Turn up the heat to medium/high. This is the steam step. The water will boil away and they will be perfectly cooked through. Remove the lid once there's almost no water left and crisp them again. We like ours extra crispy but it's a matter of preference. The final step is to enjoy with some wine and special friends and let us know how they turned out! For the sauce, all you have to do is whisk everything together. You can also just dip it in soy sauce or tamari. We usually prepare the sauce first so that the flavors have time to really develop.
[Name] Thai Coconut Curry Chicken Soup (30 Minute Recipe) [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-04-02T20:10:00Z [Description] The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all the right places. The coconut and curry make it feel hearty and warm while the coriander and zest add surprising fresh and light tones. It's honestly one of our favorite recipes and friends and family always ask for the recipe. So here it is! Wether you like it spicy or mild we suggest having a bottle or Sriracha nearby so that everyone can customize their own bowl! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/95/hCwNLHLBT9yZ3CiE6VY4_IMG_0852.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "3", "4", "2", "4 -5", "2", "2", "2", "1", "1", "4", "1", "2 -3"] [RecipeIngredientParts] ["coconut milk", "cilantro", "chicken breasts", "chicken broth", "carrots", "fresh lime leaves", "lemongrass", "fish sauce", "limes", "ginger", "bean sprouts", "cilantro leaf", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1241.9 [FatContent] 89.5 [SaturatedFatContent] 69.5 [CholesterolContent] 92.8 [SodiumContent] 2184.7 [CarbohydrateContent] 72.3 [FiberContent] 7.4 [SugarContent] 5.3 [ProteinContent] 49.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preparation. Approximate time: 10 mins. Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches]. Set aside. Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving]. Set aside. Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find]. Grate the frozen ginger and set aside. Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that. Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful! Tips For Trying New Recipes: Read the recipe ALL the way through before starting. We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking. Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze. The golden rule: everything that can be done beforehand, should be. Instructions. A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes. Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required] but you don't want to over cook them so keep an eye on them and use your judgement. Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce] as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.
[Name] Maple Oatmeal Nut Granola Bars [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-04-02T20:11:00Z [Description] Making healthy snacks from home is fast, simple, and healthier than other options like store bought. These granola bars are a great way to ensure your snack times are filled with long lasting energy and nutrient rich ingredients! Making them at home allows you to add whatever ingredients you like most (types of seeds and nuts and dried fruits). It also lets you use fresh and real ingredients and natural sweeteners like honey, maple syrup, and coconut oil! You can make a whole bunch of granola bars by packing this mixture into a sheet pan and cutting it into whatever size you like! For a treat: add some chocolate chips or drizzle it on top of them! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/96/ldBNy5NkThy6gWwoOj2q_static1.squarespace-3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3 1/2", "2 1/2", "2", "1/4", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["oats", "coconut oil", "brown sugar", "honey", "maple syrup", "vanilla extract", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.0 [FatContent] 21.3 [SaturatedFatContent] 5.5 [CholesterolContent] 0.0 [SodiumContent] 186.5 [CarbohydrateContent] 58.4 [FiberContent] 8.4 [SugarContent] 15.7 [ProteinContent] 14.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.", "While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.", "Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.", "Then pack it down (firmly] to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola]. Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!" ]
[Name] Vegetarian Mini-Pizzas [AuthorId] 2002086761 [AuthorName] Modhupa M. [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2018-04-02T20:11:00Z [Description] Even though meatless, this pizza is perfect! It is a combination of styles from my parents' and aunt's recipe, best of the best. I love it and everyone else I know loved it so I hope you enjoy... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002086761/H0JwS9L3SjeX0Tfl6ViE_WIN_20180402_153126.JPG" [RecipeCategory] < 4 Hours [Keywords] "From Scratch" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "1", "1", "1", "25", "200", "200"] [RecipeIngredientParts] ["water", "flour", "capsicum", "tomatoes", "mushrooms", "mozzarella cheese", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.1 [FatContent] 10.5 [SaturatedFatContent] 5.5 [CholesterolContent] 31.6 [SodiumContent] 496.4 [CarbohydrateContent] 34.7 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 2 3 [RecipeInstructions] Put the yeast in the water in a medium size bowl and shake the bowl, wait for the yeast to mix with the water. Smear some oil on your fingers and palms and mix the flour with the yeast mixture, cover the resulting dough with oil so that it doesn't stick to the bowl. Cover the bowl and wait 2-3 hours for the dough to rise. Cut the capsicums into bite size pieces and fry them in a pan until you can smell the fried capsicums, add bite size pieces of tomatoes in the pan to fry towards the end, the capsicums should look a bit darker and softer. Boil the mushrooms and then cut them into bite size pieces. Divide the pizza dough into 6 and spread each piece of dough into 7 inch in diameter circles. Cover each circle with Salsa/Pasta Sauce. Place mushrooms, capsicums, and tomatoes on the circles of dough. Spread cheese on top of each circle of pizza dough. Place each mini pizza in oven, set temperature at 360 and time 5 minutes. Take out of oven and enjoy!
[Name] New York Cheesecake [AuthorId] 2002091773 [AuthorName] Cindie V. [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 2018-04-02T20:11:00Z [Description] Make and share this New York Cheesecake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002091773/JOjxq7KgRgS7CrWjIQDL_2002471543403448.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002091773/JOjxq7KgRgS7CrWjIQDL_2002471543403448.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Birthday", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1"] [RecipeIngredientParts] ["graham crackers", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.1 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 75.2 [CarbohydrateContent] 12.2 [FiberContent] 0.4 [SugarContent] 5.0 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] set oven 450 degree for 8 minutes then lower 200 degrees for 1 hour. Set to cool for 1 hour. then refrigerate over night.
[Name] Cherry Cheesescake [AuthorId] 2002091773 [AuthorName] Cindie V. [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2018-04-02T20:11:00Z [Description] Make and share this Cherry Cheesescake recipe from Food.com. [Images] character(0) [RecipeCategory] Birthday [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", NA] [RecipeIngredientParts] ["granulated sugar", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 26.3 [CarbohydrateContent] 33.1 [FiberContent] 0.1 [SugarContent] 31.4 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 450 degrees for 8 minutes, then reduce heat to 200 degrees for 1 hour,then turn off oven leave cheesecake in oven for another 30 minutes,Then open oven for 15 minutes take cheesecake out and cool for 1-2 hours refrigerate overnight. Top with your favorite topping.
[Name] Scalloped Potatoes (Au Gratin) [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-04-02T20:12:00Z [Description] This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes which go very well with a wide variety of dishes! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/00/9lsjAuLyRqq7hEVSd0RG_Scalloped-Potatoes-NEW-5_001_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "2", "2", "2 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["russet potatoes", "butter", "garlic cloves", "half-and-half cream", "aged cheddar cheese", "cornstarch", "cayenne", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.7 [FatContent] 23.2 [SaturatedFatContent] 14.6 [CholesterolContent] 70.9 [SodiumContent] 294.1 [CarbohydrateContent] 37.9 [FiberContent] 4.5 [SugarContent] 2.4 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch] casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside. Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top. Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.
[Name] The Best Chili on the Planet [AuthorId] 2002092095 [AuthorName] Stacey E. [CookTime] PT7H [PrepTime] PT20M [TotalTime] PT7H20M [DatePublished] 2018-04-02T20:12:00Z [Description] I have tried several chili recipes and this one tops them all. I grew up with a mom who never experimented with different spices and our food was always bland. This recipe is definitely not bland and I think if you give it a try you will agree.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/01/59AWE1stRqShkUyxcgMW_5E2B3306-F7C6-4500-9F75-E8941F35FED4.jpeg" [RecipeCategory] Low Cholesterol [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "1", "1", "2", "4", "2", "3", "2", "1", "1", "1", "1", "1/4", "15", "28", "46", "2", NA, NA] [RecipeIngredientParts] ["ground beef", "olive oil", "yellow onion", "green bell pepper", "garlic cloves", "dried parsley", "chili powder", "cumin", "sugar", "oregano", "salt", "black pepper", "cayenne pepper", "tomato sauce", "diced tomatoes", "tomato juice", "dark red kidney beans", "cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.4 [FatContent] 16.9 [SaturatedFatContent] 5.2 [CholesterolContent] 51.4 [SodiumContent] 771.6 [CarbohydrateContent] 30.1 [FiberContent] 8.7 [SugarContent] 8.7 [ProteinContent] 23.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You can make this in a crockpot or Dutch oven. If using a crock pot you can brown ground beef in a frying pan instead of the Dutch oven. in large Dutch oven cook ground beef until no longer pink.  Drain but don’t wipe out pan, set aside. Pour olive oil into pan, add onion, green pepper, garlic, jalapeño peppers, and parsley.  Cook over medium high heat, stirring occasionally until onions become transparent ( about 5 minutes.] Remove from heat and add chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. . If cooking chili in a Dutch oven or crockpot, add meat and veggie mixture into the pan or crockpot. Add kidney beans, tomato sauce, diced tomatoes and tomato juice. Stir until combined. . If cooking on the stove top bring to a boil and then dial back the temperature to a simmer.  Cook for two hours uncovered. I cook mine all day on the stove covered ( but I am home all day to watch it] and then uncovered for the last 2-3 hours so the chili can thicken. If cooking in the crockpot just turn it on low and let it cook for 7-8 hours. . Serve with shredded cheese and sour cream if desired.
[Name] Easy Healthy Minestrone Soup [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-04-03T19:59:00Z [Description] Easy Healthy Minestrone Soup is a simple, low fat, low calorie, vegetarian one pot meal sure to please a hungry family! Ready in just over an hour, try this for dinner tonight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/zga8NyKQtifTC0g6cSG7_2.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "3/4", "1", "3", "5", "4", "1", "1", "1", "1", "1", "3", "1/4", "2", "1"] [RecipeIngredientParts] ["garbanzo beans", "dry pasta", "diced tomatoes", "olive oil", "green onions", "garlic cloves", "celery", "eggplant", "sweet pepper", "sea salt", "black pepper", "dried oregano", "dry red wine", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 320.8 [CarbohydrateContent] 16.3 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] In a large soup pot, sauté the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes.  Add celery, carrots, eggplant and sweet peppers.  Mix well and cook for an additional 4 minutes, stirring frequently. Add sea salt, pepper and oregano.  Mix well and add canned tomatoes, undrained garbanzo beans,  red wine and vegetable broth.  Bring to a rolling boil over medium high heat.  Turn heat to medium.  Cook and stir for 30 minutes.   Stir in pasta and cook for an additional 15 minutes or until pasta is tender. Serve with a tossed green salad and fresh bread. Serves 8.
[Name] Ryan's Banana Bread (The Best) [AuthorId] 2002092936 [AuthorName] Ryan L. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-04-03T21:41:00Z [Description] Make and share this Ryan's Banana Bread (The Best) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1 1/4", "2", "3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "bananas", "flour", "baking soda", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 10.5 [SaturatedFatContent] 6.2 [CholesterolContent] 61.6 [SodiumContent] 338.4 [CarbohydrateContent] 47.5 [FiberContent] 1.4 [SugarContent] 29.4 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] 10 people [RecipeInstructions] Preheat oven to 180º. Hand mixer together butter and sugar. Add eggs and crushed bananas. Mix well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix just until combined. Do not overmix. Pour into greased loaf pan. Bake for 60 minutes.
[Name] Buttermilk Oat Bread [AuthorId] 1678694 [AuthorName] laurenpie [CookTime] PT55M [PrepTime] PT3H [TotalTime] PT3H55M [DatePublished] 2018-04-03T21:42:00Z [Description] Unique, delicious flavor.. a soft and dense dinner bread, with a hint of buttermilk tang and sweetness. Makes excellent toast. Half the rolled oats end up blended/ground into an oat flour. Prep time is a generous estimate, and does include up to 2-1/2 hours rising. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1", "2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["instant yeast", "water", "rolled oats", "buttermilk", "butter", "kosher salt", "brown sugar", "honey", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.2 [FatContent] 2.4 [SaturatedFatContent] 1.1 [CholesterolContent] 4.4 [SodiumContent] 103.7 [CarbohydrateContent] 24.2 [FiberContent] 1.6 [SugarContent] 5.3 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] 1 1-1/2 lb loaf [RecipeInstructions] Stir yeast into warm water, set aside to bubble up. Lightly grease a large bowl (for rising], set aside. Lightly grease a loaf pan (preferably pale aluminum], set aside. Boil a kettle of water (for rising], then keep on simmer. Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.] Reserve the balance intact. Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.]. Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.]. Place dough in greased bowl to rise. Set (uncovered] in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour. After the hour, reboil kettle of water. Form a loaf, place in greased pan. Again, set to rise (uncovered] in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours. Remove dough and kettle from oven. Preheat oven to 350°. Bake in preheated oven for approximately 55 minutes total (+/- 5 min], lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°. OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground]. NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour] for the 1 cup of ground rolled oats in step #6. NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF \"Vermont Whole Wheat Oatmeal Honey Bread.\" The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.
[Name] Dakgangjeong - Sweet &amp; Spicy Crispy KOrean Chicken [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-04-03T21:42:00Z [Description] Dakgangjeong is a great Korean recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/05/ao3tyJkjTkuXhTUbr6ud_Dakgangjeong-1_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/05/iKMbkUSR3u0jCvWvBSzN_Dakgangjeong%20%231_Fotor.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/2", "1/4", "1/2", "4", "2", "1", "1/4", "3", "2", "1", "1/4", "1/4", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken breast", "buttermilk", "garlic cloves", "fresh ginger", "fresh ground black pepper", "sea salt", "cornstarch", "canola oil", "peanuts", "green onion", "rice wine", "rice vinegar", "low sodium soy sauce", "honey", "brown sugar", "garlic cloves", "fresh ginger", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4798.6 [FatContent] 468.8 [SaturatedFatContent] 40.1 [CholesterolContent] 147.7 [SodiumContent] 1048.0 [CarbohydrateContent] 102.1 [FiberContent] 1.8 [SugarContent] 65.2 [ProteinContent] 53.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.", "In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.", "Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy] sitting on a baking sheet lined with paper towel.", "Place fried chicken in sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions." ]
[Name] Simple Whole Wheat Carrot Orange Muffins With (Optional) White C [AuthorId] 2002093704 [AuthorName] Sam S. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-04-03T21:44:00Z [Description] Delicious and healthy breakfast muffins with simple ingredients. The internet is filled with carrot orange muffin recipes with ridiculous, unrelated, extravagant ingredients so I decided to make my own. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/3", "1/2", "1/2", "1 1/2", "1/4", "3", "2", "48"] [RecipeIngredientParts] ["eggs", "sugar", "carrots", "cinnamon", "baking powder", "whole wheat flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.2 [FatContent] 8.2 [SaturatedFatContent] 1.4 [CholesterolContent] 62.0 [SodiumContent] 307.7 [CarbohydrateContent] 34.7 [FiberContent] 2.7 [SugarContent] 18.4 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] ["Mix eggs, sugar, oil, orange juice and orange juice in a mixing bowl.", "Add zested orange peel, grated carrots and cinnamon and mix.", "Slowly mix in whole wheat flour.", "(Optional] Pour mixture into muffin cups halfway and add one or two white chocolate wafers/chunks into the middle.", "Fill the muffin cups all the way to the top. There should just be enough for 12 cups.", "(Optional] Add remaining chocolate into the cups, pushing them down into the batter.", "Bake at 375 degrees farenheight for 20 mins or until toothpick comes out clean." ]
[Name] Sour Cream Banana Muffins [AuthorId] 1280189 [AuthorName] Weesie D [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-04-03T23:11:00Z [Description] Make and share this Sour Cream Banana Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "3", "2", "1/2", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "eggs", "vanilla", "whole wheat flour", "baking soda", "baking powder", "salt", "sour cream", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.2 [FatContent] 10.7 [SaturatedFatContent] 3.0 [CholesterolContent] 36.0 [SodiumContent] 318.2 [CarbohydrateContent] 32.2 [FiberContent] 2.1 [SugarContent] 19.4 [ProteinContent] 3.5 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] 1. cream butter and sugar. 2. mix in eggs and vanilla. 3. mix dry ingredients and add to butter mixture. 4. add bananas, sour cream, and chocolate chips. 5. mix well. 6. bake at 400 degrees for 15-20 minutes until a toothpick come out with crumbs on it.
[Name] Parmigiana &amp; Prosciutto Crostini [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-04T00:38:00Z [Description] Made with only five ingredients. Delicious doesn&rsquo;t get much easier than these. Artisan bread slices are lightly drizzled with oil and lightly oven browned. They are then topped with a simple parmigiana cheese and prosciutto spread and returned to the oven to toast topping. These are incredibly tasty! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/A6TnNua4S5KoFtczrS8w_IMG_2308%20(2).JPG" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "6", "1/4"] [RecipeIngredientParts] ["olive oil", "light mayonnaise", "cheese", "prosciutto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.6 [FatContent] 27.7 [SaturatedFatContent] 7.8 [CholesterolContent] 32.2 [SodiumContent] 1468.8 [CarbohydrateContent] 102.1 [FiberContent] 4.1 [SugarContent] 6.0 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] 18 each [RecipeInstructions] Combine mayonnaise, shredded parmigiana cheese, and cubed prosciutto. Set spread aside. Cut bread into ½ in thick slices. Lightly drizzle with olive oil and place on a cookie sheet in a 375° direct heat oven. When crostini begin to brown, remove from heat. When safe to handle, evenly top each with the cheese and prosciutto spread. Return to oven and remove when cheese spread melts and toasts. Serve hot.
[Name] Nancy&rsquo;s Parmigiana Crusted Chicken Wings [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-04-04T00:59:00Z [Description] Nancy has been making this recipe for over 30 years.
[Name] Loaded Cauliflower Mash [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-04T11:36:00Z [Description] Make and share this Loaded Cauliflower Mash 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/880681/60KzkwMcQrqP2TQ9izyt_20180403_113011.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["cauliflower", "butter", "heavy cream", "salt", "pepper", "sharp cheddar cheese", "bacon", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.4 [FatContent] 18.2 [SaturatedFatContent] 10.8 [CholesterolContent] 53.2 [SodiumContent] 512.5 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 2.9 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan bring 4-6 cups water to a boil. Roughly chop the cauliflower and cook in the boiling water until tender. About ten minutes. Strain cauliflower and squeeze out as much water as possible. I pour the strained cauliflower onto a clean kitchen towel and twist to squeeze out any excess water. In a food processor, add cauliflower, butter, cream, salt and pepper and blend until smooth. Pour cauliflower mash into casserole dish and top with cheddar and crumbled bacon. Cook in a 350° oven about ten minutes until cheese is melted. Serve with green onions on top.
[Name] Olive Oil Apple Cakes [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-04-04T15:48:00Z [Description] Swapping olive oil for some or all fats, like butter, lard, shortening and margarine, in your baking, is a simple way to cut down on bad cholesterol and calories. As a bonus, the switch will also add antioxidants and vitamin E, which will help keep your muffins and breads fresher longer while adding a bit of extra moisture. The golden rule when substituting extra virgin olive oil for butter is to use 3 tablespoons of oil for every 1/4 cup of butter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/epLwPBSUQu2xWt20tW54_91671H%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1", "1 1/3", "1", "3", "1/2", "1/4", "1", "4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "extra virgin olive oil", "eggs", "apple cider", "orange zest", "red apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1348.6 [FatContent] 78.5 [SaturatedFatContent] 12.4 [CholesterolContent] 145.6 [SodiumContent] 873.2 [CarbohydrateContent] 153.2 [FiberContent] 6.2 [SugarContent] 98.5 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 350° F.", "2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.", "3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.", "4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.", "5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown." ]
[Name] Chocolate Peanut Butter Cup Smoothie With Black Beans [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2018-04-04T16:11:00Z [Description] Morning, noon or night, this chocolate peanut butter cup smoothie does an excellent job of satisfying your sweet tooth. Packed with fibre and protein, your family will drink up the classic flavour combo in this recipe 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/TDKUvHTrqFrNuOT4Ljsg_91791H%20(1).jpg" [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "1/2", "2 -4"] [RecipeIngredientParts] ["black beans", "banana", "cocoa powder", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.2 [FatContent] 5.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 28.9 [FiberContent] 7.9 [SugarContent] 8.1 [ProteinContent] 7.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Place all ingredients in a high-powered blender and whirl until smooth, approximately 2 to 3 minutes. 2. Garnish with drizzle of peanut butter and cocoa nibs if desired. Serve immediately.
[Name] Charoset Salad [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-04-04T17:47:00Z [Description] Recipe reprinted from Perfect for Pesach: Passover recipes you'll want to make all year by Naomi Nachman (Mesorah Publications 2017). Posted on Joy of Kosher https://www.joyofkosher.com/recipes/charoset-salad/ [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Kosher", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "5 -6", "3", "8", "1/2", "1/2", "3/4", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["sugar", "cinnamon", "lettuce", "dried dates", "sweet red wine", "sugar", "salt", "cinnamon", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.7 [FatContent] 30.9 [SaturatedFatContent] 6.0 [CholesterolContent] 16.6 [SodiumContent] 313.9 [CarbohydrateContent] 35.2 [FiberContent] 3.3 [SugarContent] 29.1 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Candied Almonds: 1. Line a baking sheet with parchment paper; set aside. 2. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn. 3. Spread the nuts in a single layer on prepared baking pan; set aside to cool. 4. Nuts can be stored in an airtight container at room temperature for about a week. Dressing: 1. Combine all dressing ingredients in a container; cover tightly and shake to combine. 2. Dressing can be prepared ahead and stored in the fridge for about a week. Salad: 1. Add spinach, apples, dates, and candied almonds to a large bowl. 2. Just before serving, drizzle with desired amount of dressing (you will have extra]; toss to combine.
[Name] Passover Raspberry Squares [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-04T18:01:00Z [Description] From Women of Reform Judaism (WRJ) Centennial Cookbook, Sisterhood of Temple Isaiah, Lafayette, CA; Posted on https://reformjudaism.org/jewish-life/food-recipes/passover-raspberry-squares [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/2", "3", "1/2", "10", "1"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "eggs", "vanilla", "matzo meal", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 737.5 [FatContent] 33.5 [SaturatedFatContent] 6.4 [CholesterolContent] 46.5 [SodiumContent] 562.9 [CarbohydrateContent] 102.9 [FiberContent] 3.1 [SugarContent] 56.6 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Cream together butter and sugar. 2. Add eggs, vanilla, cake meal, and salt. Mix well. 3. Divide dough in half. Spread in a 9x13 greased and floured pan. 4. Spread jam and nuts over dough. Cover with the remainder of the dough, crumbled. 5. Bake at 350° for 30 minutes. Cut in squares while warm.
[Name] Passover Brownie S&rsquo;mores [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-04-04T18:19:00Z [Description] Make and share this Passover Brownie S&rsquo;mores recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "4", "1 1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "potato starch", "marshmallows", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.0 [FatContent] 25.1 [SaturatedFatContent] 7.6 [CholesterolContent] 93.0 [SodiumContent] 67.3 [CarbohydrateContent] 90.3 [FiberContent] 3.3 [SugarContent] 69.8 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350 degrees. 2. Mix oil, eggs, sugar, potato starch & cocoa powder together with a hand mixer. 3. Bake in a 9 x 13 pan for 25 minutes. 4. Add marshmallows & chocolate chips in layers and continue to bake until the marshmallows have browned.
[Name] Flourless Marshmallow Crunch Brownies [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2018-04-04T18:36:00Z [Description] Recipe can be simplified by eliminating peanut-butter fudge topping. Video on https://www.delish.com/cooking/recipe-ideas/recipes/a53362/marshmallow-crunch-brownies-recipe/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/4", "1", "3/4", "1/4", "4", "1", "1/4", "1", "1", "2", "2", "1", "4", "2", "1 -2"] [RecipeIngredientParts] ["chocolate chips", "butter", "granulated sugar", "brown sugar", "eggs", "pure vanilla extract", "cocoa powder", "kosher salt", "mini marshmallows", "chocolate chips", "peanut butter", "butter", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1033.7 [FatContent] 70.3 [SaturatedFatContent] 34.7 [CholesterolContent] 169.3 [SodiumContent] 1347.3 [CarbohydrateContent] 99.5 [FiberContent] 10.9 [SugarContent] 73.0 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Spray an 8\"-x-8\" pan with nonstick cooking spray and set aside or use Parchment Paper. 2. In a medium saucepan over low heat, combine chocolate and butter. 3. Cook, stirring often until melted and smooth. 4. Remove from heat and let cool slightly. 5. In a large bowl, combine granulated sugar, brown sugar, eggs, and vanilla. 6. Beat with a hand mixer until smooth. 7. Add the melted chocolate mixture and mix until well combined. 8. Add the cocoa powder, espresso powder and salt and stir until combined. 9. Pour batter into prepared pan and bake until the edges of the brownies are mostly set, about 20 minutes. 10. Remove brownies from oven and pour marshmallows on top. Return to oven and bake until the brownies are cooked through and the marshmallows are melty, about 10 minutes. 11. Let brownies cool to room temperature. 12. Meanwhile, make fudge topping: In a small saucepan over medium-low heat, combine chocolate chips, peanut butter, and butter. 13. Cook, stirring often, until the chocolate and butter have melted and the mixture is smooth. 14. Remove from heat and immediately stir in Cocoa Krispies. 15. Dollop fudge onto cooled brownies and spread to make an even, thick layer, then sprinkle with sea salt. 16. Let cool completely, then slice into squares. (For cleaner slices, refrigerate brownies until very cold before slicing.].
[Name] Chocolate Toffee Matzo Crack [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-04-04T18:47:00Z [Description] By Jennifer Segal, adapted from Marcy Goldman of BetterBaking.com; Recipe adapted from Marci Goldman of Better Baking; Posted with photos for each step on https://www.onceuponachef.com/recipes/chocolate-toffee-matzo-crack.html [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4 -5", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "pecans", "flaked sea salt", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.1 [FatContent] 10.4 [SaturatedFatContent] 5.3 [CholesterolContent] 13.9 [SodiumContent] 3.5 [CarbohydrateContent] 14.2 [FiberContent] 0.9 [SugarContent] 11.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 35 2 inch squares [RecipeInstructions] 1. Preheat oven to 350 degrees. 2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper. 3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan. 4. Make toffee: Combine butter and brown sugar in a medium saucepan. 5. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.]. 6. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!]. 7. Immediately pour toffee over matzos and, using a spatula, spread into an even layer. 8. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. 9. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. 10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. 11. Sprinkle with pecans and sea salt. Note: If you can only find regular salted matzos, cut back or omit the sea salt. 12. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut. 13. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. 14. Store in an airtight container in the fridge and serve cold.
[Name] Chilled Glass of Shahi Meethi Lassi [AuthorId] 2002070105 [AuthorName] charu [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-04T20:22:00Z [Description] Feel like a chilled, sweet drink on a hot day, or want something filling and nutritious you can have on a fast? Try this Shahi Meethi Lassi recipe. Shahi meethi lassi is one of favourite beverages in North India. It gives a lot of benefits in the summer. It is also used during fasts &ndash; like the fast of Navratris, which have just gone. Shahi meethi lassi will keep you fresh all day. In summers this lassi is a great choice. If you are on diet, then it will provide nutrition to your body. You can also take it in the morning, afternoon or evening. And it takes just 2 minutes to make it. Surprised? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/Z1lgCL9TuMalSwayWgGQ_Shaahi%20Meethi%20Lassi.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "5", "1/4"] [RecipeIngredientParts] ["pistachios", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.1 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 8.5 [SodiumContent] 187.1 [CarbohydrateContent] 27.2 [FiberContent] 0.2 [SugarContent] 26.4 [ProteinContent] 6.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put curd and sugar in a bowl and mix well, with constant churning. You can also use the mixer. But it is nice to use a hand churn. Gently run slowly until sugar dissolves completely. Then add some cool water to it and then run for a while. If you are using mixer, then do not add water. Now add finely chopped pieces of pistachios and almonds in the glass. Now put the lassi in the glass. By mashing with a churn, the butter rises upwards in the form of foam in the bowl. Take the butter in the spoon and put it on top of the glass. Now put the remaining pistachios and almond slivers, and chopped rose petals on that butter as garnishing. Your Shahi Meethi Lassi is ready. Enjoy! If you prefer chilled, then you can replace cold water with ice cubes.
[Name] Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2018-04-05T19:45:00Z [Description] If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom &amp; pop butcher to grind it for you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/BnywVCd0SZKqLPktZKBe_detroitconeyisland1.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "For Large Groups"] [RecipeIngredientQuantities] ["1", "5", "1", "24", "1/2", "4", "3", "4", "1/3", "2", "2", "1", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["beef suet", "hamburger", "ketchup", "chili powder", "paprika", "yellow mustard", "turmeric", "cumin powder", "garlic powder", "onion powder", "black pepper", "salt", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 445.1 [FatContent] 32.0 [SaturatedFatContent] 13.9 [CholesterolContent] 97.3 [SodiumContent] 929.4 [CarbohydrateContent] 9.9 [FiberContent] 1.6 [SugarContent] 3.3 [ProteinContent] 28.7 [RecipeServings] 20.0 [RecipeYield] 1/2 gallon [RecipeInstructions] In a large preheated pot, add lard (shortening], ground round, and cow heart (hotdogs], and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy]. In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening] or more crackers, if needed, and continue stirring until it turns a nice woody brown. Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better] stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency. Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency. When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG! Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?
[Name] Low Carb Coconut Almond Granola [AuthorId] 201427 [AuthorName] WildLightning [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-04-05T19:48:00Z [Description] Make and share this Low Carb Coconut Almond Granola 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/53/55/23/k0V4l7jbQrCVtuCBOQtC_2018-04-24%2019.26.30.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2/3", "2/3", "2", "3", "2", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["flax seed meal", "unsweetened flaked coconut", "coconut oil", "vanilla extract", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.7 [FatContent] 19.6 [SaturatedFatContent] 8.8 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 7.7 [FiberContent] 5.7 [SugarContent] 1.3 [ProteinContent] 5.1 [RecipeServings] 7.0 [RecipeYield] 3 1/2 cups [RecipeInstructions] Melt the coconut oil in the microwave in a large bowl. Add the rest of the ingredients and mix thoroughly. Spread out on a baking sheet in one layer. Bake in a 350 degree oven for 10-15 minutes, stirring halfway. Remove from the oven and let it rest so it will get crunchy. Serving size is 1/3 C.
[Name] Mom&rsquo;s Low Carb Keto Pancakes [AuthorId] 1690362 [AuthorName] cisquester [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-05T22:41:00Z [Description] Make and share this Mom&rsquo;s Low Carb Keto Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1690362/NSduI6kTTOyK5jAMfzvc_image.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "6", "6", "1 1/2", "1/8"] [RecipeIngredientParts] ["baking powder", "erythritol", "eggs", "milk", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.5 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 141.1 [SodiumContent] 140.7 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 8 Each [RecipeInstructions] ["Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk].", "Preheat an oiled pan on stove over medium-low heat.", "Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point].", "Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.", "Flip and cook another 1-1/2 to 2 minutes until browned on the other side.", "Repeat with the rest of the batter.", "*makes 8 pancakes." ]
[Name] Cheesy Alfredo Chicken Bake [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-04-05T23:06:00Z [Description] Make and share this Cheesy Alfredo Chicken Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/rjJd0SkSTH6K8EnYxS6Y_maxresdefault%20(1).jpg" [RecipeCategory] Weeknight [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1/2", "4", "2 1/2", "2 1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "chicken breasts", "garlic cloves", "chicken broth", "heavy cream", "penne pasta", "parmesan cheese", "mozzarella cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1033.0 [FatContent] 65.7 [SaturatedFatContent] 36.1 [CholesterolContent] 241.1 [SodiumContent] 1140.9 [CarbohydrateContent] 66.2 [FiberContent] 8.4 [SugarContent] 1.1 [ProteinContent] 46.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Serve warm and enjoy! In a pot, heat oil and add chicken. Season chicken with salt and pepper. Add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 minute. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley. Serve warm and enjoy!
[Name] Chunky Beef Ragu [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2018-04-05T23:30:00Z [Description] Make and share this Chunky Beef Ragu 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/2001649727/3jZsjhqvQmAbVSrMXD4g_bfea9d51-962_slowcookerbeefragu_land2.jpg" [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1/2", "2", "2", "3", "2", "2", "2", "1", "1", "1", "3", "3", "16"] [RecipeIngredientParts] ["olive oil", "butter", "shallots", "garlic cloves", "carrots", "celery", "tomato paste", "wine", "whole tomatoes", "fresh thyme sprigs", "bay leaves", "cooked pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.0 [FatContent] 17.4 [SaturatedFatContent] 5.3 [CholesterolContent] 15.3 [SodiumContent] 389.8 [CarbohydrateContent] 49.1 [FiberContent] 9.6 [SugarContent] 8.9 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sear chuck in olive oil on all sides and remove from pan and set aside. Leaving oil left in pan add butter. Once butter has melted add onions and garlic, cooking until fragrant. Add celery and carrots, cooking until tender. Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes. Add wine and stir to incorporate, cook for 2 minutes. Add tomatoes and beef stock to pan. Add bay leaves and thyme sprigs. Cover and simmer on low heat for 3 hours. Remove bay leaves and thyme sprigs stir in cooked pasta. Top with parmesan cheese and serve.
[Name] Creamy Chicken Pasta Bake [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-05T23:38:00Z [Description] Make and share this Creamy Chicken Pasta Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/KAPPAU9TV2y8p3S6BtBA_img_service.jpeg" [RecipeCategory] One Dish Meal [Keywords] ["Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "8", "2", "2", "1 1/2", "2", "1", NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "bacon", "garlic cloves", "olive oil", "heavy cream", "tomatoes", "parmesan cheese", "farfalle pasta", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1305.4 [FatContent] 67.9 [SaturatedFatContent] 31.8 [CholesterolContent] 224.8 [SodiumContent] 916.7 [CarbohydrateContent] 115.3 [FiberContent] 8.2 [SugarContent] 7.2 [ProteinContent] 58.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet heat 1 tbsp oil over medium-high heat, add chicken and bacon and cook until just golden and cooked through. Season with salt and pepper, remove and set aside. Add 1 tbsp more oil. Garlic, tomatoes and spinach. Cook until spinach is wilted. Season with salt and pepper. Add chicken and bacon back inches Stir to combine. Add cream and 1/2 cup parmesan. Stir to coat. Add cooked farfalle and toss to coat evenly. In a small bowl mix together bread crumbs, chopped parsley and 1/2 cup parmesan cheese. Generously sprinkle over top. Broil for 5 minutes, or until golden brown.
[Name] Green Enchilada Sauce [AuthorId] 3984673 [AuthorName] Stacey M. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-06T14:03:00Z [Description] Make and share this Green Enchilada Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4 -6", "2", "1/2", "3", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "diced green chilies", "cilantro", "low sodium chicken broth", "cumin", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.1 [FatContent] 12.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1688.6 [CarbohydrateContent] 28.7 [FiberContent] 7.1 [SugarContent] 13.8 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] ["In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water.", "In the same saucepan, add olive oil, onion, and garlic, and sauté until soft. Add onion and garlic to the bowl with the tomatillos.", "Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste." ]
[Name] Slow Cooker Chicken Tortilla Soup [AuthorId] 2001297534 [AuthorName] samuel [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2018-04-06T14:04:00Z [Description] This recipe was given to me by a friend. It is an easy to make and tasty soup. The spiciness of the soup is determined by the spiciness of the salsa and taco seasoning added. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "Healthy" [RecipeIngredientQuantities] ["1", "4", "1", "2", "2", "1", "1", "1", "1/8", NA] [RecipeIngredientParts] ["olive oil", "chicken breast halves", "onion", "whole kernel corn", "chicken broth", "salsa", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.4 [FatContent] 5.2 [SaturatedFatContent] 1.3 [CholesterolContent] 15.5 [SodiumContent] 1026.5 [CarbohydrateContent] 29.3 [FiberContent] 6.3 [SugarContent] 3.9 [ProteinContent] 12.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes. Stir refried beans, corn, chicken broth, taco seasoning, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture. Cook on Low for 4-5 hours. Ladle into bowls and top with cheddar cheese.
[Name] Shrimp Casserole [AuthorId] 2934742 [AuthorName] sprayer [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-04-06T14:05:00Z [Description] Make and share this Shrimp Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["frozen shrimp", "mayonnaise", "celery", "green peppers", "tuna", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.8 [FatContent] 6.0 [SaturatedFatContent] 1.2 [CholesterolContent] 179.3 [SodiumContent] 1349.5 [CarbohydrateContent] 10.2 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook frozen shrimp according to directions on package. Combine with all other ingredients. Put in baking dish & bake at 350 degrees until bubbly, about 30 to 35 minutes. Serve over rice. Serves 4.
[Name] Grilled Bourbon Ham [AuthorId] 2002052229 [AuthorName] L.A. Man [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-04-06T14:08:00Z [Description] A charcoal grilled ham that your guests will devour. This recipe will work with any fully cooked ham. It can be canned, smoked, or whatever. I recommend you not use a sliced ham because the pre-cut slices will dry out. The picture I uploaded is a 5 lb canned ham but I have also used the same recipe with other larger boneless and bone-in hams. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/31/T4WW0vQaSSWroMVtU3rW_PSX_20180405_173742.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/31/1Dqy8XF1SBSKT7nfeC4N_PSX_20180406_144735.jpg"] [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/3", "1/2", "2", "1", "20"] [RecipeIngredientParts] ["ham", "clove", "honey", "dark molasses", "dark brown sugar", "Bourbon", "pineapple slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.2 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 94.6 [CarbohydrateContent] 101.0 [FiberContent] 4.8 [SugarContent] 87.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove the ham from its wrapping. If it's a canned ham, rinse off any gel and pat dry with paper towel. Score the ham on the top and sides into a 1-inch diamond pattern. Then push a clove into each square. Preheat the grill for indirect cooking to 225°F To do this, place a disposable aluminum pan in the middle of the charcoal grate and make two small piles of charcoal on either side of the pan. You can also add some wood for extra flavor. I add a few Kingsford apple wood chunks when I’m grilling a ham. Light the charcoal and close the lid but make sure the air vents are open enough to keep the charcoal burning at a low heat. If your grill doesn’t have a built-in thermometer, you can place an oven thermometer on the warming rack. Also, during the cooking, periodically check the temperature and add a few extra coals as necessary in order to maintain heat. Brush the ham with 1 cup orange juice. Use less or more according to the size of your ham. Place the ham over the aluminum pan on the grill and shut the lid. Grill for 3-5 hours, depending on the size of the ham and the color you want it to be. While the ham begins to cook, make the glaze. Combine all the other ingredients, except for the pineapple rings, in a saucepan and cook over a low heat, stirring for about 20 minutes as the glaze thickens. Then remove saucepan from heat and let cool. It will continue to thicken as it cools. Glaze the ham every 10-15 minutes during the final hour of grilling. During the last 1/2 hour of cooking, place the pineapple rings on the ham and secure them with toothpicks. When the ham is done grilling, remove it from the grill and place it on a cutting board. Let it rest for 5 minutes. Carve and serve.
[Name] Pickled Jalape&ntilde;os [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-04-06T14:13:00Z [Description] This Pickled Jalape&ntilde;o recipe is easy to make. This is a great way to preserve them and also save money. For those of you who never did canning before making this pickled condiment is a good place to start! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/32/O9oqoDRgiM1Xv7kG8Hgm_Pickled-Jalape%C3%B1os-1024x768%5B1%5D.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2 1/2", "2 1/2", "2/3", "2", "2"] [RecipeIngredientParts] ["white vinegar", "cold water", "granulated sugar", "sea salt", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.7 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4673.1 [CarbohydrateContent] 58.8 [FiberContent] 5.1 [SugarContent] 52.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 3 jars of 500ml [RecipeInstructions] ["Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.", "In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.", "Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process." ]
[Name] Jeera Besan Cutlet for a Quick, Yummy Snack [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-04-06T14:16:00Z [Description] The versatile gram flour can be used to make this yummy snack, Jeera Besan Cutlet. It can be served at tea time, or as a side in with your lunch. Gram flour is very popular in a kitchen, used to make tasty dishes like pakora, kadhi, dhokla and more. But one more delicious recipe is here and that is Jeera Besan Cutlet. It is very easy to cook and consumes very less oil. You can have it for evening snacks, as a side in a meal, or for the kids&rsquo; lunch box. So let&rsquo;s make Jeera Besan Cutlet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/33/Kp6u7gKLS66IAxtDBpiX_Jeera%20Besan%20Cutlet.jpg" [RecipeCategory] Indian [Keywords] ["Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "5", "1/2", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "green chilies", "green coriander", "cumin seed", "turmeric powder", "asafoetida powder", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 29.2 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put gram flour in a bowl and add little water and mix well to make a smooth paste. Now add all water to it. Cut green chillis and coriander very fine and mix them, along with salt. Heat up a pan and add oil. Now add cumin seeds, asafoetida, and turmeric. Add gram flour mixture in it and mix well. Stir it continuously while cooking it till it thickens, to the consistency of halwa. Switch off the gas. Grease a plate and spread the cooked mixture in this plate. Let it cool and cut in your favorite style. Your Jeera Besan Cutlet is ready. You can serve it with chutney, tea or sauce.
[Name] How to Make the Perfect Kheer for Any Festival [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-04-06T14:18:00Z [Description] Kheer is a simple sweet dish that is made in its various avatars all over India, and can be the perfect quick sweet for any festival, or when guests come. Festivals are incomplete without sweets. My brother loves kheer, which is one of the delicious sweet dishes. You can make it on any festival. So let&rsquo;s make some kheer today. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/wk4CcJK3Q968yx98mFb8_Tasty%20Kheer.jpg" [RecipeCategory] Dessert [Keywords] ["Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "1", "125", "1", "5 -6", "4 -5", "4 -5"] [RecipeIngredientParts] ["basmati rice", "sugar", "cardamom", "pistachios", "cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.2 [FatContent] 13.5 [SaturatedFatContent] 6.6 [CholesterolContent] 33.3 [SodiumContent] 154.1 [CarbohydrateContent] 84.2 [FiberContent] 1.5 [SugarContent] 58.9 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30 minutes. Now cook it for one whistle and stand till the steam is released. Check the rice. It should be properly cooked. Now add milk slowly, stirring the rice continuously. There should be no lumps in it. Now put on the gas and bring to boil. Stir continuously. Put the flame on medium and let it boil, stirring every 5-10 minutes. When it becomes thick enough, add sugar and mix well. After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios. It is ready if you want to serve it hot. You can also serve it chilled. Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge. After 2-3 hours garnish it with rest of the dry fruits and serve.
[Name] Gluten Free Taco Seasoning [AuthorId] 2001288236 [AuthorName] Brenda V. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-06T14:18:00Z [Description] Make and share this Gluten Free Taco Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chili powder", "garlic powder", "onion powder", "dried oregano", "ground cumin", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.3 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 2464.0 [CarbohydrateContent] 8.1 [FiberContent] 4.0 [SugarContent] 0.8 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 Tablespoons per pound [RecipeInstructions] Mix all the ingredients together. Add 2 to 3 tablespoons per pound of meat and add water approximately 1/2 cup and simmer until liquid is reduced. You may add more water it depends how moist you want your taco meat. I leave a little juice. Store ingredients in an air tight container and date.
[Name] The King of Indian Sweets at Home &ndash;Motichoor Laddoo [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-04-06T14:22:00Z [Description] Freedom Sunflower Oil for deep frying your favourite Boondi-laddoo is light, clear &amp; less absorbing! [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["gram flour", "sugar", "milk", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 5 6 [RecipeInstructions] ["•\tTo begin with, cook sugar with three cups of water to make syrup of one thread consistency.", "•\tTo it, add milk and when the scum rises to the top, put it aside.", "•\tNow add the food colour as desired and keep the syrup aside.", "•\tMake a thin batter of Besan with three cups of water (pouring consistency] and add food colour to it as well, as desired.", "•\tIn a fryer, heat sufficient oil for deep frying. Hold a perforated spoon over the hot oil, pour a little batter over it and quickly press the batter through it into the fryer to make Boondi’s. Fry for about two to three minutes.", "•\tNow remove the Boondi’s using a slotted spoon, drain the oil thoroughly and dunk into the syrup. When the Boondi’s have absorbed all the syrup, add cardamom seeds and mix gently without mashing the Boondi’s.", "•\tDivide the mixture into twenty-five portions and shape each into a Laddoo.", "•\tGarnish with cashews and almonds, cool and serve!" ]
[Name] The Most Popular Indian Snack Recipe &ndash; Bread Pakoda [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-04-06T14:22:00Z [Description] Make and share this The Most Popular Indian Snack Recipe &ndash; Bread Pakoda recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["besan", "salt", "hing", "jeera powder", "green chili", "green coriander", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 5 6 [RecipeInstructions] ["•\tStart preparing by removing the crust from all sides of the bread.", "•\tNow slice the bread lengthwise into 3 equal parts.", "•\tMix all the dry ingredients together, i.e. gram flour (Besan], rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.", "•\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.", "•\tNext, add the green chillies and cilantro and mix well.", "•\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. The batter should come up fluffed up but not change its colour right away.", "•\tNow, dip the bread slices in the batter one at a time and slowly drop into the frying pan.", "•\tFry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.", "•\tFlip them occasionally and fry the Pakoras until both sides are golden-brown.", "•\tThe crispy, tasty Bread Pakoras are now ready to serve. Relish every bite of with your favourite sauce or chutney!" ]
[Name] Jabba the Hutt Marshmallows [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-04-06T18:15:00Z [Description] This legendary galaxy gangster gets a sweet and tangy makeover as a pillowy lime marshmallow with chocolate notes. &nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/38/EhBhTS0hT6WdwnDcG4Br_0301022_Stars-Wars-Jabba_46.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/38/rr4wL99HRIOQnK4hKNpM_0301022_Stars-Wars-Jabba_23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/38/W8n0Wf8QRC0pcwHOUSVR_0301022_Stars-Wars-Jabba_08.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", NA, "1", "1/4", "1/4", NA, "1"] [RecipeIngredientParts] ["sugar", "sugar", "gelatin", "granulated sugar", "salt", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 23.4 [FiberContent] 0.0 [SugarContent] 23.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 15 marshmallow treats [RecipeInstructions] Place green sanding sugar and chocolate sugar in a 9x13 baking dish and whisk to combine.  Set aside. Add <U+2153> cup of water to a bowl of a standing mixer fitted with a whisk attachment.  Sprinkle over 1 packet of gelatin and let bloom. Position a candy thermometer in a small pot and add granulated sugar, ¼ cup water, and a pinch of salt.  Whisk the mixture and then turn the heat to high.  Once the mixture begins to boil, do not whisk.  Bring the mixture to 240&deg;F. When the mixture reaches 240 F, slowly pour into the stand mixer with the machine on low.  Increase speed to high and beat to stiff peaks, about 10-15 minutes. Add the lime extract and ¼ teaspoon of green gel food coloring in the last minute of mixing.  Transfer mixture to a piping bag fitted with a #12 round tip. Pipe Jabbas right onto the sanding sugar.  Pipe a curved tail and then a large swirled mound for the body.  Pipe a smaller swirled mound for the head and then add arms.  Spoon over the sanding sugar to coat and let dry. Unroll the licorice wheel and cut in half vertically so you have thinner strings.  Cut frowns from the strings so that they fit the faces of the Jabbas. Microwave the candy melts in 30 second intervals, whisking in between, until smooth melted.  Transfer to a small piping bag and cut off the tip. Use the melted chocolate to adhere the mini M&Ms as the eyes, using tweezers if needed. Attach the black licorice into a frown expression on each Jabba.  Let dry completely before serving.
[Name] Porg Rice Balls [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-04-06T18:15:00Z [Description] Toasted sesame seeds give this sushi dish a rich nutty flavor and an appearance that might be just as adorable as their inspiration. &nbsp;Inside you&rsquo;ll find a bite of crisp cucumber and velvety cream cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/39/b5fTduHaQj6qgyaiF6pd_0301022-Star-Wars-Porg_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/39/w6aTTitQ6y50sRcX70rS_0301022-Star-Wars-Porg_17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/39/4LJVS2HTja7bUDHc0zUM_0301022-Star-Wars-Porg_30.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "1", "1", "2", "10", "1/4", NA, NA] [RecipeIngredientParts] ["nori", "carrot", "cooked rice", "rice vinegar", "sugar", "carrot", "cucumber", "cream cheese", "sesame seeds", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.0 [FatContent] 6.0 [SaturatedFatContent] 1.7 [CholesterolContent] 6.4 [SodiumContent] 37.5 [CarbohydrateContent] 19.7 [FiberContent] 2.0 [SugarContent] 4.9 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 5 rice balls [RecipeInstructions] Use a nori punch to stamp out 5 pairs of eyes.  Punch out 3 frown expressions.  Use a smaller size punch to stamp out 2 smaller circles for the mouth.  Alternatively, you could use a hole punch and scissors. Peel and slice the carrot into thin rounds.  Trim the sliced rounds into feet using a small paring knife.  You should have 5 pairs of feet. Combine hot cooked rice with rice vinegar and sugar.  Mix to combine. Place a small piece of plastic wrap on a work surface.  Scoop 2 tablespoons of rice into the center of plastic wrap.  Flatten out and spread about ½ teaspoon of cream cheese in the center and top with a cube of cucumber.  Wrap up tightly into a ball, using the plastic wrap to shape and seal.  Repeat until you have 5 rice balls. Trim a small piece of parchment paper in a curved “M” shape so that it fits the front of the rice balls.  It should cover up most of the face, but expose the sides and the dip of the “M” at the top of the head. Unwrap one of the rice balls and position the parchment cut-out onto one side of the rice.  Dip the rice ball into the toasted sesame seeds.  Remove the parchment cut-out - this is the Porg’s face.  Repeat with the remaining rice balls. Immediately attach two nori circles for eyes, two black sesame seeds for the nose, and either a frown or smaller circle for the mouth. Transfer to a serving platter and push the carrot feet into the bottom of the rice balls.  Serve with soy sauce and Sriracha.
[Name] Cashew Ricotta and Spinach Cannelloni [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-04-07T02:50:00Z [Description] When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn&rsquo;t really the case. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "28", "1", "1", "1/4", "9", "1/2", "1", "1/4", "1", "3", "1", "1", "1", "1", "1/4", "10 -12", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "chopped tomatoes", "bay leaf", "oregano", "frozen spinach", "onion", "garlic clove", "nutmeg", "cashews", "lemon juice", "onion", "nutritional yeast", "tahini", "garlic clove", "water", "nutritional yeast", "salt", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.7 [FatContent] 27.4 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 873.8 [CarbohydrateContent] 37.0 [FiberContent] 12.5 [SugarContent] 9.7 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] 3 cannelloni [RecipeInstructions] Sauté the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference], stir and let simmer for 20- 30 minutes until sauce thickens. Sauté the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking. While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth. Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 – 12 tubes. Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan. To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder.  Sprinkle on top. Cook in oven at 375° F(190° C] for about 30 minutes (follow the instructions on the cannelloni package]. Check from time to time and cover with foil if the cheese starts to burn.
[Name] Lemon Butter Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2018-04-07T11:33:00Z [Description] Make and share this Lemon Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1 1/4", "3/4", "10", "1", "1 1/4", "2", "2", "1/4", "1", "10", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "unsalted butter", "cream cheese", "granulated sugar", "eggs", "lemon zest", "fresh lemon juice", "pure vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.6 [FatContent] 8.6 [SaturatedFatContent] 5.0 [CholesterolContent] 38.6 [SodiumContent] 129.0 [CarbohydrateContent] 23.8 [FiberContent] 0.3 [SugarContent] 14.5 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest, lemon juice, vanilla and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2\" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess]. Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.
[Name] Portobello &amp; Asiago Appetizer [AuthorId] 718022 [AuthorName] Kermit in Huntsville [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-07T12:56:00Z [Description] Make and share this Portobello &amp; Asiago Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "2", "1", "2", "2", "2"] [RecipeIngredientParts] ["mushroom", "pesto sauce", "spinach", "garlic clove", "asiago cheese", "arugula", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.0 [FatContent] 39.5 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 62.9 [CarbohydrateContent] 13.2 [FiberContent] 4.5 [SugarContent] 3.8 [ProteinContent] 11.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread portobello's with pesto. Saute arugula & spinach in EVOO & garlic. Add to mushroom and spread grated cheese on top. Place in oven or BBQ till melted. Sprinkle with EVOO and pine nuts.
[Name] Bistro Lentils With Smoked Sausage [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT26M [PrepTime] PT40M [TotalTime] PT1H6M [DatePublished] 2018-04-07T14:01:00Z [Description] Make and share this Bistro Lentils With Smoked Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Lentil", "Beans", "Meat", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "1/2", "2", "1", "3", "2", "1", "1", "2", "8", "1/4"] [RecipeIngredientParts] ["lentils", "dried thyme", "olive oil", "red onion", "garlic cloves", "carrots", "celery", "fennel", "red bell pepper", "smoked sausage", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.7 [FatContent] 17.9 [SaturatedFatContent] 4.9 [CholesterolContent] 28.7 [SodiumContent] 565.3 [CarbohydrateContent] 22.8 [FiberContent] 5.8 [SugarContent] 7.5 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, bring stock to a boil over high heat. Add lentils and thyme; reduce heat to med-low, cover and simmer for 25-30 minutes or until lentils are just tender but still hold their shape. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onions, garlic, carrots and celery; cook, stirring often, for 8 -12 minutes (until vegetables are somewhat softened]. Add red pepper; cook, stirring, for 2-4 minutes more or until vegetables are tender. Stir in vinegar; remove from heat. Add vegetables and smoked sausage to lentils in saucepan; season with pepper to taste. Cover and cook for 5-10 minutes or until sausage is heated through and vegetables are tender. Stir in parsley; taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.
[Name] Pizza Stuffed Peppers [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-04-08T06:55:00Z [Description] Make and share this Pizza Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1/4", "6", "8", "1/4", "1/8", "1"] [RecipeIngredientParts] ["ground chicken", "mushroom", "cherry tomatoes", "black olives", "mozzarella cheese", "parmesan cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.3 [FatContent] 23.4 [SaturatedFatContent] 6.8 [CholesterolContent] 114.1 [SodiumContent] 390.7 [CarbohydrateContent] 13.8 [FiberContent] 4.5 [SugarContent] 8.1 [ProteinContent] 28.4 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Pre-heat oven to 375. Dice the onions, jalapenos, mushrooms, saute in olive oil with chicken. slice the peppers in half and remove stems and seeds. stuff peppers with meat mixture. top with mozzarella. put slices of cherry tomatoes and black olives on top. top final ingredients with parmesan cheese. bake for 25 minutes.
[Name] Other Pizza Stuffed Peppers [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-04-08T07:59:00Z [Description] Make and share this Other Pizza Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", "8", "16", "1", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["mushroom", "ground chicken", "cherry tomatoes", "black olives", "olive oil", "mozzarella cheese", "parmesan cheese", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.7 [FatContent] 10.1 [SaturatedFatContent] 3.2 [CholesterolContent] 57.0 [SodiumContent] 435.6 [CarbohydrateContent] 9.0 [FiberContent] 2.8 [SugarContent] 5.8 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] 8 Peppers [RecipeInstructions] cut, cook, eat. or something.
[Name] Spicy Chicken Cassarole [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-04-08T15:29:00Z [Description] A lovely way to cook chicken is to spice it up a bit with lots of flavour and vegetables, Its inexpensive and a fond favourite specially in the winter months [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/46/tfguuoYvRY2d9vc8dFhw_P1100173.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Mexican", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "2", "1 -2", "50", "1", "1 -2", "1", "1/2", NA, "1", "1 1/2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["chicken thighs", "onions", "garlic clove", "lardons", "leek", "celery rib", "capsicum", "flour", "chicken bouillon cubes", "water", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.8 [FatContent] 25.4 [SaturatedFatContent] 6.6 [CholesterolContent] 118.6 [SodiumContent] 473.6 [CarbohydrateContent] 16.2 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] 6 6 servings [RecipeInstructions] place flour in a plastic bag and coat chicken pieces a few at a time. heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish. Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes then add the leeks, celery and capsicum. Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together. Add the vegetables etc to the chicken, the liquids should come up to about 1 inch or so, if not add the extra water. place in microwave on high for 2-3 minutes so that it comes to the boil then turn down to simmer or low and cook for 40 minutes. Thicken with some cornflour mixed in a lit the water if its needed. Serve with vegetables of your choice.
[Name] Italian Meat Loaf [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2018-04-08T17:04:00Z [Description] from Helen McCully's Cooking with Helen McCully Beside You, an early 1960's book. Modified for better results. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1", "1", "7", "1/2", "2", "2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "ground pork", "milk", "onion", "parsley", "parmesan cheese", "eggs", "kosher salt", "black pepper", "tomato sauce", "oregano", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.7 [FatContent] 26.3 [SaturatedFatContent] 11.3 [CholesterolContent] 142.2 [SodiumContent] 1042.5 [CarbohydrateContent] 11.8 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 27.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Break bread into small pieces and soak in the milk for 10 minutes. Preheat the oven to 350 degrees. Mix the meats, onion, parsley ,cheese, eggs, salt and pepper in a large bowl. Drain the bread and mix the bread into the meat mixture. Form into a loaf in a 10\" x 12 or 9\"x12\" baking dish. Dot the top with butter bits. Bake for 40 minutes. mix the tomato sauce and balsamic vinegar, if using. Pour over the meatloaf Sprinkle the oregano over the tomato sauce. Bake for 30 minutes more or until temperature is 160 degrees. Let stand for 10 minutes before serving.
[Name] Salmon Cakes With Garlic Sauce [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-08T18:31:00Z [Description] This is very much like my Salmon Cake Sliders, but with a few tweaks, and with a much lighter sauce. These cakes are very delicate because there's only a minimal amount of breadcrumbs, but they're also very tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/GaSTIHf4QIEmT6jGFTgw_IMG_1311.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1/2", "1", "4", "1", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["salmon", "garlic powder", "dill", "kosher salt", "green onion", "egg", "spicy brown mustard", "Worcestershire sauce", "lemon juice", "bell pepper", "lemon juice", "dill", "garlic clove", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.6 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 49.9 [SodiumContent] 493.4 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 3.0 [ProteinContent] 14.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set aside ingredients for sauce to be mixed separately. Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired. Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl. Combine all ingredients (except ailoi ingredients] and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon. Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold]. NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray. Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown. Mix sauce ingredients together thoroughly and top as desired.
[Name] Strawberry Napoleons [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-04-08T19:48:00Z [Description] making these napoleons doesn&rsquo;t have nearly as much of a learning curve. &#55357;&#56841; Putting them together starts with making the pastry cream. If you&rsquo;ve never made homemade pastry cream, you&rsquo;re totally missing out. It&rsquo;s SO good! And it&rsquo;s especially good with fresh fruit and whipped cream. What you want is a nice, stable pastry cream. The egg yolks and the cornstarch are the thickeners in this case, along with cooking it over the stove. Too little cooking time and it&rsquo;s too thin, too much and it&rsquo;s a bit too thick. Keep in mind that it will continue to thicken as it cools. So if you cook it until it looks as thick as you&rsquo;ll want it to be when it&rsquo;s cool, it&rsquo;ll be much too thick when actually cool [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/49/WdxOpHzWS8K8JVPGflY0_Strawberry%20Napoline%20slice.JPG" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3/4", "1", "3/4", "1/4", "2", "17 1/3", "3/4", "1", "2", "1", "1/2", "1 -2", "1/4", "2", "1/4", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "milk", "salted butter", "vanilla extract", "heavy whipping cream", "powdered sugar", "puff pastry sheets", "fresh strawberries", "powdered sugar", "corn syrup", "unsalted butter", "vanilla extract", "milk", "heavy whipping cream", "powdered sugar", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.2 [FatContent] 33.8 [SaturatedFatContent] 12.1 [CholesterolContent] 73.0 [SodiumContent] 186.2 [CarbohydrateContent] 57.9 [FiberContent] 1.2 [SugarContent] 26.5 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 1 Napoleon [RecipeInstructions] ["To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.", "2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.", "3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.", "4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.", "5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t scramble the egg yolks.", "6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.", "7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top]. Refrigerate until cool and ready to use.", "8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.", "9. Place on a baking sheet and bake for about 13 minutes.", "10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.", "11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.", "12. Gently fold the whipped cream into the pastry cream.", "13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.", "14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.", "15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.", "16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.", "17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.", "18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days." ]
[Name] Instant Pot Chicken Noodle Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2018-04-08T19:49:00Z [Description] Flavorful soup using the instapot, in less than 10 minutes. Full of flavor when I use my homemade chicken or turkey stock [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/50/Y9zRdm3MQ0iiGq5bYrY8_Chicken%20noodle%20soup%20in%20Instapot.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "2", "6", "5", "4", "2", "1/2", "1/2", "1", "16", "2"] [RecipeIngredientParts] ["chicken", "pepper", "salt", "ghee", "butter", "onion", "minced garlic cloves", "chicken broth", "carrots", "celery ribs", "bay leaves", "thyme", "parsley", "lemon juice", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.0 [FatContent] 17.9 [SaturatedFatContent] 5.5 [CholesterolContent] 109.6 [SodiumContent] 788.3 [CarbohydrateContent] 38.4 [FiberContent] 3.0 [SugarContent] 3.7 [ProteinContent] 26.9 [RecipeServings] 10.0 [RecipeYield] 10 cu[s [RecipeInstructions] Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot. While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley. Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice. Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top. Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them. Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.
[Name] Chocolate Bark With Goji Berries, Pumpkin Seeds, and Coconut [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-04-09T03:41:00Z [Description] A flavonoid filled snack that cuts cravings and calories. Packed with antioxidants and superfood toppings [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906133/llq4sN7T8WKoojmGh42Q_IMG_1671.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["dark chocolate", "unsweetened flaked coconut", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.3 [FatContent] 67.2 [SaturatedFatContent] 38.1 [CholesterolContent] 0.0 [SodiumContent] 28.3 [CarbohydrateContent] 35.6 [FiberContent] 19.8 [SugarContent] 1.3 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Chop chocolate. Place in a bowl over simmering water. DO NOT allow the bottom the bowl to touch the water (the heat from the water will burn the chocolate.", "While chocolate is melting prepare a sheet pan with parchment paper.", "When chocolate begins to melt turn heat off and stir the chocolate with a spatula until completely melted. Pour onto prepared sheet pan and smooth out to desired thickness - about 1/8 inch thick.", "Place in the refrigerator for at least 15 minutes to set. Feel free to add any toppings that you want. We just liked this combination! You can also make this with milk chocolate or white chocolate or even a mix/swirl (look for our white chocolate bark coming soon]. We like the flavonoids and the health benefits of dark chocolate." ]