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[Name] CopyCat Tony Packo's Coney Island Hotdog Chili Sauce [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-04-09T16:20:00Z [Description] Found this recipe online, someone had talked to someone at Tony Packo's to get info on their sauce, and the right way to serve it up! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/9y0diUgBR5Wk9aSeDAJb_TonyPackosDogs3.JPG" [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "3", "1 1/2", "1 1/2", "1 1/2", "1", "1/8", "3"] [RecipeIngredientParts] ["ground beef", "garlic cloves", "dark brown sugar", "chili powder", "Hungarian paprika", "black pepper", "ground cumin", "dried thyme", "salt", "cayenne pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.3 [FatContent] 14.0 [SaturatedFatContent] 5.4 [CholesterolContent] 61.7 [SodiumContent] 322.5 [CarbohydrateContent] 3.2 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 17.3 [RecipeServings] 10.0 [RecipeYield] 1 quart [RecipeInstructions] 1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain! 2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated. Now its ready to serve, freeze, or can! Hot Dog Directions: You gotta use Kolbasz sausage! Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry. Serve 'em up: The restaurant serves the sausage split in half (one half per dog] to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.
[Name] Coachella Buttercream Flower Crown Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-04-09T16:26:00Z [Description] Make and share this Coachella Buttercream Flower Crown Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/53/kuUOdSCQpDpNys4E2fEQ_coachella-buttercream-flower-crown-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/53/jzzQmIgkQgmFWpAgo9ng_coachella-butercream-flower-crown-cake-hero-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/53/3zBQqAkBSEa5CIMcYWsj_coachella-butercream-flower-crown-cake-hero-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/53/idU0c0AgQ92VHcP2XZ1e_coachella-buttercream-flower-crown-cake-2.jpg"] [RecipeCategory] Dessert [Keywords] ["Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "3", "1", "1/2", "1/2", "1 1/4", "3", "6", "3", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking powder", "baking soda", "sea salt", "buttermilk", "unsalted butter", "icing sugar", "pure vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12693.1 [FatContent] 761.9 [SaturatedFatContent] 474.9 [CholesterolContent] 2708.4 [SodiumContent] 2680.3 [CarbohydrateContent] 1423.7 [FiberContent] 10.1 [SugarContent] 1123.1 [ProteinContent] 81.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Vanilla Buttermilk Cake: Spritz three 8x2 inch round cake pans with vegetable oil or cooking spray and line the pans with parchment paper cut to round size. Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy. Scrape down the sides of the bowl. In a large bowl, sift together the flour, baking powder, baking soda and sea salt and set aside. With the mixer on low speed, add the eggs one at a time until fully incorporated; add vanilla extract. With the mixer on low speed, add one third of the flour mixture, then half of the buttermilk. Add a third of the flour, the remainder of the milk and finally the last third of flour mixture; mix until a smooth creamy batter forms, no longer than one minute. Fold in any remaining bits of flour by hand if need be. Divide the batter evenly between the prepared cake pans. Bake in the center rack of the oven for 22-25 minutes, checking at 22 minutes for doneness. Cakes will be done when a toothpick inserted in the middle comes out with moist crumbs. Set on wire racks to cool completely. Vanilla Buttercream: This can be tinted any shade of skin tone you wish. You could also use chocolate buttercream! I used a tiny bit of “warm brown gel colour” by Americolor to emulate a tanned California lady. Gel color in “skin tone” (whichever skin tone that might be] and gel color in pink, turquoise, purple, green and whatever colors you might like for your buttercream flower crown. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, icing sugar, vanilla and pinch of salt on high speed until light and fluffy and doubled in volume, about two minutes. Cover the mixer bowl with a damp paper towel to keep the icing sugar from tornado-ing your kitchen. Divide the buttercream in half. One half stays in the mixer; the other half can be divided amongst smaller bowls to be tinted for the buttercream flowers. Add the skin tone color to the buttercream in the stand mixer and beat on high to combine. Level your cooled cake layers, fill and frost the entire cake to the crumb coat stage – chill in freezer for 10 minutes. Remove the cake from the freezer and apply a smooth coat to finish. Set cake aside. Decorating supplies and equipment: White and black fondant for eyes, purple fondant for eyeshadow (optional], pink fondant for lips; lemon cookie cutter, piping tips used as cutters, or sharp paring knife to make the face shapes. Piping bags fitted with a large petal tip such as Wilton 125, open star tip 1M, French open star multi-pronged tips and a leaf tip. A flower nail and parchment paper squares for making the buttercream roses. Create Your Fondant Face: On a nonstick work surface or piece of parchment paper, roll out the white fondant to 1/8 inch thick and punch out an eye shape using the lemon cookie cutter. Roll out the pink fondant to ½ inch thick and punch out the same shape using the same cutter; this time use a paring knife to cut out the divot on the top of the lips and gently indent a line across for mouth opening. Use the black or purple fondant for eyeshadow and eyelashes – roll out out to 1/8 inch thickness and use paring knife to cut shapes. Punch out a circle for the eye iris. Adhere fondant pieces together with a tiny amount of water as glue. Place the eyes and lips on the cake by gently pressing into the buttercream. Set cake aside. Tint the smaller bowls of buttercream with your favourite colours by adding gel colour to the bowls and mixing with small spatula or spoon. Fill piping bags fitted with various piping tips! Now we’re going to make a buttercream rose. Using your piping bag fitted with a Wilton 125 petal tip, hold the piping bag in your dominant hand and the flower nail in your other hand. Add a tiny bit of buttercream to the nail then place a piece of parchment paper square on top. Now, look at the piping tip opening – it is like a teardrop shape. The bottom of the teardrop will be against the nail. Start piping in a tight circle while turning the nail, forming a rosette-like center. Now, pipe in an up-and-down motion to create the petals, going around the rosette, overlapping each petal. Add another row of petals if you like. Remove the rose and parchment paper from the nail and set on a plate; fill the plate with roses then freeze the plate until the roses are firm and easy to handle, about ten minutes. Artistic license time! Start by placing some of the roses you made on the cake where the flower crown would go. Use your other piping bags to make drop stars, rosettes and any other designs you like in alternating colours. Fill in any gaps with the leaf piping tip and little drop stars until you are happy with your gorgeous buttercream flower crown. Now light up a fat one and get ready to boogie with some holograms!
[Name] Tuna Casserole With Whole-Wheat Pasta [AuthorId] 2002052229 [AuthorName] L.A. Man [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-04-09T20:52:00Z [Description] Make and share this Tuna Casserole With Whole-Wheat Pasta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052229/Muf2xZgNRgOeQAGPbJbF_Tuna%20Casserole%20.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "3", "1 1/4", "8", "1 1/2", "2", "1", "1/2", "1", "1", "1", "3", "3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["pasta shells", "albacore tuna", "fresh peas", "cremini mushrooms", "sharp cheddar cheese", "milk", "red onion", "salt", "garlic", "chipotle pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.5 [FatContent] 23.9 [SaturatedFatContent] 10.9 [CholesterolContent] 84.4 [SodiumContent] 3076.5 [CarbohydrateContent] 69.1 [FiberContent] 4.9 [SugarContent] 7.1 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Cook the pasta in boiling water for 8 minutes. Drain and set aside. In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside. In a large bowl, combine all of the other ingredients and then stir in the pasta. Pour the mixture into a lightly oiled baking dish (9 x 12 inches] and then spread it evenly. Sprinkle the parmesan and breadcrumb mixture over the casserole. Bake for 45-50 minutes.
[Name] The Best Ground Beef Tacos on the Planet. [AuthorId] 520605 [AuthorName] LostOne [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-04-09T20:52:00Z [Description] OK, I MIGHT be a bit over confident in the title... but my family doesn't think so! This takes just a little bit of work and some time to simmer and will (IMHO) make you completely incapable of ever using a taco seasoning packet again. Try not to use dried onion or garlic as it really does make a huge difference in the end product. You may need to play with the amounts of the chile powder and crushed red pepper depending on how hot you like your taco meat. This recipe is reasonably mild, but YMMV Finally, try to get some high quality chile powder made with a blend including ancho and chipotle chiles. Most bulk &quot;chile powder&quot; out there has salt, garlic and &quot;other spices&quot; in it and is not even CLOSE to as good as the &quot;real&quot; thing! I hope you enjoy these as much as my family does! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "5", "1", "1", "2 1/2", "2 1/2", "1 1/4", "1", "1/4", "1/2", "1 -2"] [RecipeIngredientParts] ["yellow onion", "lean ground beef", "garlic cloves", "diced tomatoes with juice", "diced green chilies", "chili powder", "paprika", "salt", "cumin", "oregano", "crushed red pepper flakes", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 319.9 [FatContent] 17.9 [SaturatedFatContent] 6.5 [CholesterolContent] 98.3 [SodiumContent] 924.4 [CarbohydrateContent] 7.4 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 31.6 [RecipeServings] nan [RecipeYield] 2 lbs [RecipeInstructions] ["in a large skillet, cook the diced onion for about 3-4 minutes on medium heat, just until they start to go translucent.", "Add the ground beef and cook until it is nearly, but not quite, all browned.", "Add the minced garlic and continue cooking until the ground beef is completely browned through.", "Add all the remaining ingredients, including enough water to ensure the spices get evenly distributed throughout the mixture, but not so much that it's going to take forever to cook off.", "Simmer until the tomatoes are cooked through and the mixture is dry enough to put in a taco shell. - How dry that is, is completely up to you and your taste!" ]
[Name] Chicken Bhuna [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-04-09T20:52:00Z [Description] Adapted from a recipe by Peter Joseph. No pastes used - cooked from scratch, yet simple and delicious. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "4", "1", "2", "2", "1", "2", "2", "2", "1", "5", "1", "900", "1/2", "1"] [RecipeIngredientParts] ["garlic cloves", "green chili", "ginger", "onions", "turmeric powder", "chili powder", "ground cumin", "ground coriander", "garam masala", "tomatoes", "salt", "chicken thighs", "lemon juice", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.9 [FatContent] 30.4 [SaturatedFatContent] 7.4 [CholesterolContent] 126.0 [SodiumContent] 164.1 [CarbohydrateContent] 11.4 [FiberContent] 3.0 [SugarContent] 4.8 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large, deep frying pan (or wok] and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 8 to 10 minutes. Once the onions have turned a golden colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender and combined with the thick masala sauce. (Leave lid off for last 5 minutes to reduce if it needs to be thickened.]. Stir in the lemon juice to add a little zing and garnish with coriander (if using] to serve, with basmati rice and/or roti/naan.
[Name] LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-04-09T20:53:00Z [Description] This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/57/gnH68olRkGhIzStTuCvG_lemonpepperchix.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535557/sRVFYvNRl6YKZk7EUPBQ_IMG_E0676%20(2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/57/6iJd06o4SNKfzBVUoF4E_DSCI0182.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "1/4", "2", "1", "1/2", "5", "3/4", "1", "1/2", "1/2", "2", "3", "2", "3"] [RecipeIngredientParts] ["chicken thighs", "lemon pepper seasoning", "flour", "olive oil", "olive oil", "butter", "garlic cloves", "lemon", "heavy cream", "mozzarella cheese", "parmesan cheese", "fresh lemon juice", "green onions", "parsley", "lemon slices"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 776.2 [FatContent] 60.9 [SaturatedFatContent] 22.5 [CholesterolContent] 233.9 [SodiumContent] 383.0 [CarbohydrateContent] 15.8 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 40.8 [RecipeServings] 3.0 [RecipeYield] 6 thighs [RecipeInstructions] Chicken Thighs: Preheat oven to 375°F. In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated. Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up] on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center. Creamy Sauce: In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion]. Keep the sauce covered. The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.
[Name] Chicken &amp; Dumplings [AuthorId] 2002101796 [AuthorName] Jaceob S. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-09T20:54:00Z [Description] Make and share this Chicken &amp; Dumplings 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/2002101796/dEMWTDOTwy705XpMkVJg_image.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "5", "14", "32", "1", "1", "1"] [RecipeIngredientParts] ["peas", "carrots", "celery", "chicken broth", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.1 [FatContent] 10.5 [SaturatedFatContent] 2.8 [CholesterolContent] 7.5 [SodiumContent] 1013.0 [CarbohydrateContent] 34.5 [FiberContent] 4.8 [SugarContent] 6.5 [ProteinContent] 9.8 [RecipeServings] 7.0 [RecipeYield] 10 Min [RecipeInstructions] ["Boil chicken carrots celery all together.", "Then I want you to drain.", "I want you to add the chicken broth let simmer add your 1 can of cream of chicken.", "Ok after you have done that add all of your ingredients to one pot bring to a boil.", "I want yoube in charge of the size of your dumplings. I like very small dumplings because they’ll blow up in water.", "Pull apart in small pieces and add to your pot that’s boiling allow it to cook for 4 min and stir and cover.", "30 min and your done." ]
[Name] Cheesy Potatoes [AuthorId] 116518 [AuthorName] Niki Zuidema [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-04-09T20:54:00Z [Description] Make and share this Cheesy Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "3 1/2", "2", "1", NA, "2"] [RecipeIngredientParts] ["cream cheese", "milk", "frozen hash browns", "onion", "pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.2 [FatContent] 28.7 [SaturatedFatContent] 14.1 [CholesterolContent] 46.2 [SodiumContent] 516.5 [CarbohydrateContent] 37.3 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place hashbrowns in rectangle cake pan (or other baking dish]. Sprinkle onion and pepper over the top of the hashbrowns. Mix soup, cream cheese and milk and pour over top of hashbrowns. Grate cheese over top. Bake for 1 hour covered and 15 minutes uncovered.
[Name] Sri Lanka Chicken Curry [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-04-10T12:46:00Z [Description] A particularly tasty curry - full of flavour - and not so hot that the specially selected spices are not hidden. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/60/7afQAzKQvG0alDzYCWsn_pic00RX9J.jpg" [RecipeCategory] Curries [Keywords] ["Meat", "Asian", "Spicy", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "10", "2", "2", "3/4", "1"] [RecipeIngredientParts] ["onions", "chicken pieces", "curry leaves", "garlic", "ginger", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.8 [FatContent] 20.9 [SaturatedFatContent] 6.0 [CholesterolContent] 103.6 [SodiumContent] 102.0 [CarbohydrateContent] 4.5 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large saucepan and gently fry the curry leaves until they start to slightly brown add the onions, garlic and ginger and cook until soft, stirring. Add the Chilli, tumeric, corriander, paprika, cummin vinegar and the salt. stir well. Add the chicken and stir until coated with the spice mixture. Add the tomatoes, whole spices and lemon rind. Simmer gently over low heat for about 45 to 60 minutes (according to the size of the chicken peices]. do not be tempted to add any water, as it will form its own juices. stir ocassionally. Add the Coconut milk at the end of the cooking stir in well, and thicken if necessary with some cornflour mixed in a small amount of water. Serve with rice, and Naan bread. NB - like most recipes, this is easier to make if all the ingredients have been prepared. Great to freeze.
[Name] Sourdough Boule [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-04-10T17:52:00Z [Description] Found this on the internet from a site called, Bake from Scratch, and like it for it's simplicity, and nice results. They made a good point with this &quot;For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be&quot; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/61/qkHPqdJSRq0HraHuCR95_boule%20sourdough%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/21/0/5teWWxsbTAu9K5U81QWc_Boule%20sourdough.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/61/wUkbtk8jTw2eTVpDdOjY_Boule%20sourdough.jpg"] [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "1 1/2", "3 1/2", "1", NA] [RecipeIngredientParts] ["warm water", "active dry yeast", "bread flour", "whole wheat bread flour", "kosher salt", "semolina flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 234.6 [CarbohydrateContent] 33.6 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 1 Boule [RecipeInstructions] In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes]. Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.] The dough should come together as one mass and should appear shaggy and feel sticky. Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75°] for 1 to 2 hours, or until doubled in size. Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air. Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it. Line a bowl (approximately 6 to 8 inches in diameter] with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°] for 1 to 2 hours, or until doubled in size. Preheat the oven to 450. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame] to make 3 or 4, ¼-inch-deep cuts across the top. Cover and bake for 35 minutes. Increase the temperature to 475, remove the lid, and continue baking for 10-15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing.
[Name] Lentil and Zucchini Stew [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2018-04-10T19:46:00Z [Description] Make and share this Lentil and Zucchini Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/n3rsgEHFTKyDkc02YslO_lentil%20soup%20recipe.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "2 1/2", "1 2/3", "1", "3", "5", "1", "28", "8", "1", "4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "beef chuck", "brown lentils", "onion", "garlic cloves", "carrots", "zucchini", "crushed tomatoes", "low sodium beef broth", "dry red wine", "bay leaves", "dried oregano", "dried thyme", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.2 [FatContent] 22.9 [SaturatedFatContent] 8.2 [CholesterolContent] 78.2 [SodiumContent] 196.8 [CarbohydrateContent] 31.3 [FiberContent] 12.9 [SugarContent] 3.5 [ProteinContent] 30.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large (12”] skillet (we like to use our iron skillet] over medium heat, saute’ onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker. Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste. Set slow cooker on high for 4 hours or on low for 6 hours.
[Name] Cheesy Garlic Breadsticks [AuthorId] 2002105618 [AuthorName] LittleMissBaker [CookTime] PT12M [PrepTime] PT1H30M [TotalTime] PT1H42M [DatePublished] 2018-04-10T21:18:00Z [Description] I make this recipe for my family, and they disappear within a matter of minutes. I hope you enjoy this recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/63/x4WO5HdwT9AWYdVlQ2Pg_IMG_3363.JPG" [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2 1/4", "1", "1/4", "3", "3", "1 1/2", "1/4", "1/2", "4", "1", "1/4", "3 -4"] [RecipeIngredientParts] ["warm water", "bread flour", "powdered milk", "sugar", "olive oil", "cheddar cheese", "parmesan cheese", "panko breadcrumbs", "sesame seeds", "salt", "butter", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.9 [FatContent] 19.7 [SaturatedFatContent] 10.1 [CholesterolContent] 44.1 [SodiumContent] 588.7 [CarbohydrateContent] 53.6 [FiberContent] 2.7 [SugarContent] 3.9 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 32 Sticks [RecipeInstructions] ["Heat water to 105-110 degrees farenhight, add yeast and proof.", "Combine flour, powdered milk, sugar, and olive oil in a bowl.", "Split 1 1/2 cups of grated cheddar cheese in two. Place one half of the cheese in the flour mixture and the other half in a separate bowl.", "In a standing mixer place flour mixture and proofed yeast. Mix on low speed for about 5-8 minutes.", "Form into a ball and let rise for 1 hour.", "Add 1/4 cup grated parmesan cheese to the the other half of the cheddar cheese. Then add the panko bread crumbs, sesame seeds and salt. Set aside.", "In a separate bowl add melted butter and minced garlic. let stand for at least 30 minutes to let garlic flavor incorporate with the butter.", "After dough has risen (doubled in size] split into 32 pieces, and roll out into breadstick shape.", "Take one of the breadsticks a with a pastry brush, brush with the melted butter and garlic. Then roll into the breadcrumbs and cheese mixture.", "Place on a pan and repeat with the remaining sticks.", "Place in a 400 degree oven for about 11-12 minutes, or until golden brown. ENJOY!" ]
[Name] BBQ Chickpea &amp; Cauliflower Flatbreads With Avocado Mash [AuthorId] 1802812 [AuthorName] Panduhzk [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-04-10T21:21:00Z [Description] Make and share this BBQ Chickpea &amp; Cauliflower Flatbreads With Avocado Mash recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", NA, "1", "2", "2", "4", "2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cauliflower florets", "olive oil", "salt", "chickpeas", "avocados", "lemon juice", "dark brown sugar", "ground cumin", "ground paprika", "garlic powder", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.0 [FatContent] 21.7 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 357.6 [CarbohydrateContent] 39.6 [FiberContent] 13.7 [SugarContent] 3.7 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. .", "On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 30 minutes along with Chickpea \"Nuts.\".", "Toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.", "Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce." ]
[Name] Egg Rolls Recipe: an Asian Goodness That's Worth Rolling In [AuthorId] 2002104344 [AuthorName] Luna Regina [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-04-10T21:27:00Z [Description] Blooming flavor. Delectable display. Mouthwatering bites. Big-batch grabs. Oh, holly, Asian goodness. This self-crafted egg rolls recipe is like the Rolls-Royce of Asian cuisine. It&rsquo;ll just work out facilely, one way or another. You have my promise. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002104344/CRuZpLHShyKCn4pe1Lta_Egg-Rolls-Recipe.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "mushroom", "ground pork", "carrot", "bell pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.2 [FatContent] 4.9 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 1255.7 [CarbohydrateContent] 3.9 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 7.1 [RecipeServings] 2.0 [RecipeYield] 15 rolls [RecipeInstructions] ["STEP 1: Make the filling.", "1. Finely shred wood ear mushroom, carrot and taro.", "2. Beat the egg and separate the york from the white. Save both for later.", "3. Mix together ground pork, taro, egg yolk and carrot in a bowl.", "Add peppers and salt and marinate them in 10 minutes by hands until perfectly mingled.", "STEP 2: Wrap the rolls.", "1. Place a rice paper on a dry, flat surface. Rotate it a bit so you look at it in a diamond shape.", "2. Use a pastry brush or simply your fingers to brush egg whites all over the wrapper. This helps soften its texture for easier rolling.", "3. Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.", "4. Fold over the left side and the right side one after another, towards the center. Remember to pull both sides tightly, but not too tight, because the paper could be torn into small holes (which will make it messy once you bring your rolls to fry].", "5. Keep folding it up to the other corner, and carefully tuck the wrapper as you’re rolling to keep it tight enough.", "6. Once finished, lay it side down and let chill. The seam will seal itself as the egg white wash begins to dry.", "STEP 3: Fry.", "1. Fill the frying pan with an inch of high-heat cooking oil. Heat the oil to 350°F (175°C].", "2. Gently slide the raw egg rolls in, seam-side down.", "Fry each side for 2 minutes and keep turning occasionally until they’re golden brown and crispy.", "3. Put them out on wire rack or paper towels to drain oil.", "STEP 4: Serve.", "Serve the rolls onto plate immediately when they’re still hot. Occasionally, put on some slices of cucumber and tomato for an appealing display.", "NOTE.", "- Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they’ll get.", "- Roll small and tight. Don’t stuff in too much filling, and try to spread them evenly according to the wrapper’s size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.", "- You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don’t let them unfreezed naturally beforehand, because it’ll just gross." ]
[Name] Tomato-Spearmint Cocktail Recipe [AuthorId] 2002104344 [AuthorName] Luna Regina [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-10T21:28:00Z [Description] These days are the time for me to capture every drop of humidity in San Francisco&rsquo;s misty paranoma. For like, every single crack of dawn. Not that it&rsquo;s without any stimulus to throw some toasts, it just gets me dizzy once in a while. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002104344/sMu5DIFmSeGQChbYrgMd_Tomato-Cocktail-Recipe-600x600.jpg" [RecipeCategory] Beverages [Keywords] ["Brazilian", "South American", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "5", "2 -4", "1/2", "2 -4", "1/4", NA] [RecipeIngredientParts] ["lime wedges", "spearmint", "sugar", "tomato juice", "rum", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 328.2 [CarbohydrateContent] 38.5 [FiberContent] 2.1 [SugarContent] 34.5 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] ["Place limes wedges, fresh spearmint leaves, apple and sugar into a 8-oz glass.", "Macerate them well with a muddler in order to extract the lime juice and apple juice.", "Stir in tomato juice and white rum or vodka and fill the glass with ice.", "Serve it with a skewer of tomatoes and spearmint. Personally, I even chose to have some cashews as a side snack.", "Note: - I decided to swap out spearmint for basil, since I just gave it an attempt with on-hand’s in my fridge.", "- Eventually, you can pick any fruit as an add-up. Besides of apple, mango, snake fruit or pomelo also work well in the blending too." ]
[Name] Lavender Lemon Loaf [AuthorId] 2002031607 [AuthorName] The Headless Baker [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2018-04-10T21:28:00Z [Description] Fluffy, zesty and delicious! Looks pretty for all occasions!
[Name] Whole Wheat Honey Bread [AuthorId] 2002105618 [AuthorName] LittleMissBaker [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-04-10T21:29:00Z [Description] Make and share this Whole Wheat Honey Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1 1/2", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["warm water", "all-purpose flour", "whole wheat flour", "salt", "honey", "molasses", "coconut oil", "olive oil", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.1 [FatContent] 8.7 [SaturatedFatContent] 6.3 [CholesterolContent] 0.5 [SodiumContent] 592.0 [CarbohydrateContent] 85.3 [FiberContent] 6.6 [SugarContent] 14.5 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat water to 105-110 degrees fahrenheit and add yeast. Proof. Place all dry ingredients in a bowl. In the bowl of a standing mixer, place all wet ingredients including proofed yeast. Add the dry ingredients to the wet. Mix for 5-8 minutes. Place on a floured surface, and form into loaf. Spray a loaf pan and place the dough inside. Let rise until dough reaches the rim of your pan. Once risen preheat your oven to 375 degrees fahrenheit. Cook for 40 minutes. ENJOY!
[Name] Beer Bacon Mac and Cheese [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-04-11T17:18:00Z [Description] From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/23/1/rfISLJtSSPGUuz53hP9w_Beer%20n%20Bacon%20Mac%20n%20Cheese.JPG" [RecipeCategory] Macaroni And Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "12", "2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "2", "1", "8", NA] [RecipeIngredientParts] ["elbow macaroni", "bacon", "unsalted butter", "all-purpose flour", "garlic powder", "arbol chile", "kosher salt", "fresh ground black pepper", "beer", "chicken broth", "Worcestershire sauce", "mild cheddar cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.4 [FatContent] 34.0 [SaturatedFatContent] 15.4 [CholesterolContent] 72.5 [SodiumContent] 759.0 [CarbohydrateContent] 30.2 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it]. Drain and set aside. Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups. Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off. Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce. Pour into a casserole dish and sprinkle with chives and serve. NOTES from Author of recipe Donna Elick : Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions. The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency. Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached. Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
[Name] Beer Bacon Mac and Cheese [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-04-11T17:18:00Z [Description] From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/70/zhneuadRleWoWJlvg68B_IMG_0609.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/70/gQYXnWS3RbOuMlMiQkQN_mac%20n%20cheese%20bber.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/70/kBUhmkVgQ0aDu8KwJPhD_Beer%20n%20Bacon%20Mac%20n%20Cheese%20(2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/23/1/rfISLJtSSPGUuz53hP9w_Beer%20n%20Bacon%20Mac%20n%20Cheese.JPG" ] [RecipeCategory] Macaroni And Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "12", "2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "2", "1", "8", NA] [RecipeIngredientParts] ["elbow macaroni", "bacon", "unsalted butter", "all-purpose flour", "garlic powder", "arbol chile", "kosher salt", "fresh ground black pepper", "beer", "chicken broth", "Worcestershire sauce", "mild cheddar cheese", "chives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 509.4 [FatContent] 34.0 [SaturatedFatContent] 15.4 [CholesterolContent] 72.5 [SodiumContent] 759.0 [CarbohydrateContent] 30.2 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it]. Drain and set aside. Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups. Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off. Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce. Pour into a casserole dish and sprinkle with chives and serve. NOTES from Author of recipe Donna Elick : Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions. The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency. Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached. Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
[Name] Charred Bourbon-Apple Pork Chops [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-04-11T17:29:00Z [Description] Make and share this Charred Bourbon-Apple Pork Chops 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/53/55/71/tJIztINVRCaBPiaH3eCy_chops.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1/2", NA, "5", "10", "1", "1", "1/2", "1", "1", "5", "1", "2", NA, "4", "8", "1/2"] [RecipeIngredientParts] ["rosemary", "thyme", "mustard seeds", "mustard seeds", "dried cherries", "thyme", "shallot", "apple cider vinegar", "Bourbon", "vanilla bean"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1792.7 [FatContent] 37.6 [SaturatedFatContent] 10.6 [CholesterolContent] 234.7 [SodiumContent] 221.3 [CarbohydrateContent] 109.4 [FiberContent] 20.0 [SugarContent] 81.5 [ProteinContent] 81.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pork Chop: Combine all ingredients in a vacuum seeled bag and sous vide at 62C for 1 hour. Peach Mostarda: In a sauce pan toast seeds over medium heat. Add all other ingredients and simmer until fruit is tender, about 10 minutes. Using either immersion blender or vitamix, blend everything, check seasoning and pass through chinoise. Chill and store. Peaches: Combine all ingredients in a vacuum bag and seal. Let sit for one day. Remove peaches from bag, reserving liquid and vanilla bean. Lightly oil peaches and char pit side on flat top.
[Name] Golden Pork Chops in Wine Sauce [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-04-11T18:12:00Z [Description] Make and share this Golden Pork Chops in Wine Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/3wKPnM5bQguCt8VXeXXr_EC_Golden%20pork%20chops.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["400", "2", "20", "1/2", "1", "1/2", "1/2", "2", "60"] [RecipeIngredientParts] ["boneless pork chops", "olive oil", "butter", "cornstarch", "red wine", "sea salt", "ground black pepper", "barbecue sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.4 [FatContent] 44.1 [SaturatedFatContent] 17.1 [CholesterolContent] 181.8 [SodiumContent] 1339.4 [CarbohydrateContent] 11.9 [FiberContent] 0.2 [SugarContent] 4.9 [ProteinContent] 54.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sear the chops in olive oil for 5 minutes on both sides over medium heat. Remove from the pan and set aside. Reserve the oil in the pan where they were fried. Add the butter to the oil which cooked chops. Sprinkle with cornstarch and let it brown stirring constantly. Add red wine and a little water, mix well, reduce the heat and cook for 4 - 5 minutes, stirring constantly, until slightly creamy. Season with salt and black pepper. Mix well Ranch BBQ sauce with the grated Parmesan cheese. Make a paste and put equal portions of the mixture on the chops. Return the chops to the pan with sauce and bake in the oven for 15 minutes at 200°C until tender and golden.
[Name] Poffertjes (Dutch Dollar Pancakes) [AuthorId] 2002107828 [AuthorName] Carolyn J. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-04-11T19:32:00Z [Description] Poffertjes are a typically Dutch treat resembling very small, fluffy pancakes. They are a must-eat on national holidays, during summer festivals and other festivities in Holland. In the Christmas and New Year&rsquo;s Eve period, you can find poffertjes stalls on every Christmas market. Traditionally they are served with powdered sugar and hot melted butter. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dutch", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/2", "1/2", "1/4", "2", "1/2", NA, "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "baking powder", "flour", "salt", "milk", "water", "eggs", "vanilla extract", "powdered sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.8 [FatContent] 12.2 [SaturatedFatContent] 7.0 [CholesterolContent] 102.2 [SodiumContent] 445.9 [CarbohydrateContent] 35.2 [FiberContent] 0.7 [SugarContent] 14.4 [ProteinContent] 6.0 [RecipeServings] 5.0 [RecipeYield] 42 poffertjes [RecipeInstructions] ["Combine flour and baking powder. Mix in sugar and salt.", "Pour in milk, water. Combine with a balloon whisk. Add the eggs. Don’t over stir anyway, and avoid from producing gluten inside the batter, just combine all ingredients.", "Heat up the dollar pancake pan. Pour about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skew or needle to flip over and cook the other side. They should be cooked until both sides are golden brown. Transfer onto a serving plate, served with powdered sugar and butter." ]
[Name] Hungarian Goulash [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2018-04-11T19:33:00Z [Description] With a beautiful blend of spices, this tasty European stew is a great recipe to add to your favorites! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/74/hujwuC4TwGfwPVltjjhX_Hungarian-Goulash-4_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/53/55/74/GXXeUbvdSW66P94cA8v0_Hungarian%20Goulash%20%234_Fotor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/74/CIpvLwOTamO8aO3rGqAG_Hungarian%20Goulash%20%234_Fotor.jpg" ] [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/2", "2", "4", "1 1/2", "1 1/2", "1/4", "1 1/2", "1/2", "2", "1", "1/2", "1/4", "1/2", "1/4", "4", "1/4", "3", "1", "1", "1", "3 -4", "1"] [RecipeIngredientParts] ["beef chuck", "unbleached all-purpose flour", "paprika", "olive oil", "green peppers", "sea salt", "mild paprika", "caraway seeds", "marjoram", "thyme", "cayenne pepper", "fresh ground black pepper", "dry red wine", "low sodium beef broth", "tomato paste", "garlic cloves", "granulated sugar", "bay leaf", "light sour cream", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.6 [FatContent] 28.8 [SaturatedFatContent] 10.6 [CholesterolContent] 99.7 [SodiumContent] 230.0 [CarbohydrateContent] 18.3 [FiberContent] 3.8 [SugarContent] 7.3 [ProteinContent] 27.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine flour and hot paprika. Transfer to a fine sieve and sprinkle over beef cubes to coat. In a large deep skillet over high, heat vegetable oil. Working in batches, add cubes and cook until just start to brow, about 2minutes. Using a slotted spoon, transfer to a large bowl while cooking the remaining cubes.", "Return skillet to medium heat, add onions and peppers; sprinkle sea salt and cook until softened, about 5 minutes. Transfer to bowl with beef using a slotted spoon. Let the skillet to cool off a little before returning on medium-low heat.", "Using a spice grinder, crush caraway seeds, transfer to skillet along with mild paprika, smoked paprika, marjoram, thyme, cayenne and freshly ground black pepper. Toast spices, stirring constantly, for about 2 minutes. Pour in red wine and stir until It forms a paste. Add 1 cup beef broth, stirring the bottom to remove any particles of foods/spices and the paste is gone. Increase the heat to medium and add tomato paste; stir until dissolved. Add garlic, stir and when start to simmer again, retransfer meat and vegetable back to skillet. Pour in the remaining broth and add balsamic vinegar, sugar, and bay leaf; stir and increase heat to high to bring to a boil.", "Reduce heat and maintain a steady simmer; cook for 1 ½ to 2 hours or until meat is tender. During cooking, skim off fat on top; discard. If liquid level is low, add a splash of stock. About 1 ½ hours, test meat tenderness and seasoning. Finish on medium heat to reduce sauce for about 30 minutes. Remove and discard bay leaf before serving. Ladle over buttered egg noodles or mashed potatoes; spoon sour cream and sprinkle with parsley.", "Note: To make buttered egg noodles, cook 4 cups egg noodles in 2 cups chicken broth. Drain and return noodle to pot. Add ¼ cup butter along with garlic salt, if desired; stir and serve." ]
[Name] Hot Curry Hummus [AuthorId] 2001344271 [AuthorName] BichonKitchen [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-04-11T19:33:00Z [Description] This hot curry hummus is fantastic on cucumbers. As a great late lunch we made little pita pocket sandwiches with the hummus, some cucumber slices and lettuce. Spices are always to taste so go with what works for you. Enjoy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2 -4", "4 -6", "1/2 - 1", "3", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["chickpeas", "water", "extra virgin olive oil", "lemon juice", "garlic cloves", "curry powder", "ground cumin", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.8 [FatContent] 17.2 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 950.7 [CarbohydrateContent] 54.6 [FiberContent] 11.2 [SugarContent] 1.0 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Instructions Chickpea Prep. Bring a pot of water sufficient for the chickpeas to a rolling boil. Add chickpeas to water and return to a boil. Boil chickpeas for about 5 minutes stirring often with a forked pasta spoon. When some skins begin to separate and rise to the surface remove from heat. Strain chickpeas in a colander and allow to cool to the touch. Using fingers gently squeeze the skins from the chickpeas and discard. Instructions for Blending. In a food processor or Ninja bowl add: chickpeas. 2 tablespoons of water. 4 tablespoons olive oil. 1/2 cup lemon juice. garlic. curry powder. cumin. chili powder. 1/4 teaspoon salt. Process watching for consistency, more liquid will be needed to get the smooth and creamy consistency. Taste often and add additional lemon juice and olive oil as needed. When desired taste is achieved if needed add additional water until smooth and creamy consistency is reached.
[Name] Lamb in Coriander Sauce [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2018-04-11T19:34:00Z [Description] a subtle blend of asian spices, not a curry but a delightful dish. Easy to prepare and it s a real winner for anyone who likes spicy without r ed hot! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/76/0Xrhw0mMQlioR0lmp1Vk_P1100197%202.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "500", "2", "1", "1", "2", "5", "2", "1", "1/2", "2", NA, "1", "1/2 - 1", "4", "1", NA, "200"] [RecipeIngredientParts] ["lamb", "onions", "green chili pepper", "garlic cloves", "ginger", "turmeric", "cardamom pods", "clove", "cinnamon", "chili powder", "curry leaves", "tomatoes", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.0 [FatContent] 30.0 [SaturatedFatContent] 10.4 [CholesterolContent] 122.4 [SodiumContent] 104.1 [CarbohydrateContent] 8.5 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 33.8 [RecipeServings] 4.0 [RecipeYield] 4 4 portions [RecipeInstructions] ["heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.", "Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.", "Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.", "Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour." ]
[Name] Corned Beef Oven BBQ Style [AuthorId] 2002103734 [AuthorName] mt.longley [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-04-11T19:34:00Z [Description] This is a twist on the classic Corned Beef Brisket that my family always made for St. Patrick's Day. It's the typical corned beef brisket with a tangy twist. [Images] character(0) [RecipeCategory] Meat [Keywords] "St. Patrick's Day" [RecipeIngredientQuantities] ["1", "1", "4", "4", "2", "1", "1/3", "1/3", "3", "3"] [RecipeIngredientParts] ["corned beef brisket", "onion", "carrots", "celery", "butter", "mustard", "brown sugar", "ketchup", "vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.5 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 269.5 [CarbohydrateContent] 22.6 [FiberContent] 2.2 [SugarContent] 18.4 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Add brisket, onion, celery and carrot to crockpot and cook on low, 8 hours. 2. Remove brisket and place in 8\"x 8\" baking dish. 3. Mix sauce ingredients, butter, mustard, brown sugar, ketchup, vinegar, and water. 4. Pour sauce over cooked corned beef brisket and bake in 350 degree oven for 30 minutes.
[Name] Braised Short Rib Fries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-04-11T19:36:00Z [Description] Make and share this Braised Short Rib Fries 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/53/55/78/WGJwHB79QcyrsaWlIsrt_fries.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1", "1", "1", "1", "1/2", "4", "1", "2", "2", "1", "2", "1", "1", "1", "1/2", "2", "4", "1", "1", "1", "8", "1", "1", "2 -3", "1/4", "8", "2", "16", "6", "1", "2", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["tomatoes", "yellow onion", "serrano chilies", "cilantro", "fresh lime juice", "ground cumin", "ground coriander", "kosher salt", "black pepper", "avocados", "yellow onion", "cilantro", "lime juice", "cumin", "kosher salt", "black pepper", "garlic cloves", "garlic oil", "half-and-half", "beer", "monterey jack pepper cheese", "cream cheese", "chili powder", "chilies", "tomatoes", "water", "garlic cloves", "yellow onion", "cumin", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1678.5 [FatContent] 133.2 [SaturatedFatContent] 65.5 [CholesterolContent] 315.6 [SodiumContent] 11698.7 [CarbohydrateContent] 79.8 [FiberContent] 22.3 [SugarContent] 27.0 [ProteinContent] 53.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Salsa Fresca:", "Mix all ingredients together.", "Guacamole:", "Add all ingredients together and blend with mixer. Make sure to store in an airtight container.", "Cheese Sauce:", "Melt 2 tablespoons of butter in a small saucepan and add 4 tablespoons of flour (wet sand consistency]. Stir occasionally until golden colored and set aside (roux].", "In a large saucepan, sauté garlic and jalapenos with garlic oil. Deglaze with beer and bring to a simmer.  Add veggie base and half and half.", "Bring to a boil and add half of the roux. Stir inches If it is not thick enough after a few minutes add the other half of the roux.", "Simmer liquid for 5 minutes and take off heat.  Add pepper jack and cream cheese. If it is too thick, add a little more half and half. Whisk in until cheeses are completely incorporated (melted].", "Ribs:", "Generously cover short ribs with salt, pepper and ancho powder.", "Grill on high heat for about 2 to 3 minutes per side.", "Place in a crock-pot and add all remaining ingredients.  Simmer on medium heat for about 2 to 3 hours (or until the meat falls of the bone].", "Place all ingredients in a large stockpot and bring to a simmer. Simmer for 45 minutes. Once meat is tender, remove the bone and shred.  Yum." ]
[Name] Roasted Vegetable Scrap Stock [AuthorId] 2001872031 [AuthorName] Dominique [CookTime] PT1H20M [PrepTime] PT5M [TotalTime] PT1H25M [DatePublished] 2018-04-11T19:36:00Z [Description] Freeze your washed vegetable, herb and even fruit scraps to make the most delicious vegetable stock you'll ever taste! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/79/jyQ5XAgYRyiF7HAD6tDP_IMG_20180323_125412.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/79/oFv0bnRR2fDiY5F5fg2V_IMG_20180305_114556.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001872031/yEZWRezuQOj6E7WcfTJg_IMG_20180305_152634.jpg.png"] [RecipeCategory] Stocks [Keywords] ["Vegetable", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "4 -6", "4 -6"] [RecipeIngredientParts] ["olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.7 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 4-6 cups [RecipeInstructions] As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel. Heat oven to 400°F. Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated. Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway. Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well. Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe. Bring to a boil. Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked]. Simmer for at least an 1 hour; the flavour will deepen the longer it cooks. Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids. Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.
[Name] Garlic &amp; Lemon Tri-Tip Roast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT5H [TotalTime] PT6H [DatePublished] 2018-04-11T19:36:00Z [Description] Make and share this Garlic &amp; Lemon Tri-Tip Roast 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/53/55/80/jqgzr9aJRUSRWk3vF3Wv_tri%20tip.jpg" [RecipeCategory] Roast [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "3", "1/3", "2", "2", "2", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "roasted garlic", "fresh rosemary", "fresh parsley", "fresh chives", "lemon", "garlic oil", "kosher salt", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1571.8 [FatContent] 164.0 [SaturatedFatContent] 21.3 [CholesterolContent] 0.0 [SodiumContent] 1177.8 [CarbohydrateContent] 28.5 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Roasted Garlic and Oil: Put the garlic in a small oven safe dish, and cover it with the oil.  Cover dish with foil and bake 350F for about 40-50 minutes, or until the cloves are soft and lightly caramelized in color.  . Allow to cool to room temperature, then strain the garlic in a fine mesh strainer or cheesecloth, reserving the oil (can be stored in an airtight container in the refrigerator].  Can keep the cloves whole, make a chunky smashed garlic using a fork, or use a whisk to mash until totally smooth (I’m a fan of the chunky smash].  Store the roasted garlic in an airtight container in the fridge. For the Tri-Tip: In a mixing bowl, whisk all ingredients except for the tri-tip and oil well to combine.  While continuing to whisk, slowly stream in the oil to emulsify and thicken.  Reserve. Using a large fork, pierce the tri-tip all over to help tenderize, as well as to create mini channels for the marinade to soak up into.  Please the roast in a 1 gallon zip-top bag, and then pour marinade into bag.  Remove as much excess air as possible, and then seal bag.  Massage the roast in the bag to make sure the meat is fully coated in the marinade.  Place in refrigerator and let marinate for 5-6 hours. About 30 minutes before you are ready to cook, remove the meat from the bag , allowing as much of the excess oil to stay behind in the bag.  Leave the meat on a plate lined with paper towels, so that residual marinade will drain off.  You can now also preheat your grill to high (if using gas], with the cover closed to help the inside of the grill get as hot as possible. Now that the meat has “tempered” (taken off the chill from the fridge], pat any residual marinade dry with a paper towel, then liberally season all sides of the roast with salt & pepper.  Carefully place meat onto the grill, close the lid, and cook on high for 5-7 minutes, or until a good sear with visible grill marks.  Flip meat over, close the lid, and grill the other side and additional 5-7 minutes.  Reduce the flame directly under the roast to low, and keep the other side of the grill at medium.  Flip the roast back to the first side, then close the grill and cook an additional 8-10 minutes (4-5 minutes on each side].  A 2-pound roast will need about 20-25 minutes of total cooking time - but play it safe and use an instant read thermometer to check the temperature, pulling it from the grill when the thickest part reaches 130&deg;F. Pull the roast to a rack or cutting board and let it rest for 15-20 minutes.  This is when the meat juiced redistribute themselves, SO DON’T RUSH IT!  Slice the roast against the grain, adjusting the angle you are slicing at as the muscle fibers start to change directions near the middle.
[Name] Baja Fish Taco [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-11T20:16:00Z [Description] Make and share this Baja Fish Taco 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/53/55/81/ycwuDydTmaDZcL0YutVk_baja%20fish.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "4", "1", "1/2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["salt", "black pepper", "chicken bouillon", "Mexican oregano", "mustard", "water", "flour", "whole tomato", "lemon", "cilantro", "salt"] [AggregatedRating] nan [ReviewCount] 4.0 [Calories] 481.7 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1853.4 [CarbohydrateContent] 101.0 [FiberContent] 5.4 [SugarContent] 2.3 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk spice mix and flour, slowly adding 2 tablespoons of baking soda. Dip fish in batter and fry at 375 degrees in oil until golden brown. Lay fried fish out on a corn tortilla. and add pico de Gallo. Layer shredded cabbage, avocado and drizzle Mexican crema (and/or your favorite hot sauce]. Drizzle with lime and serve!
[Name] Pork Carnitas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-04-11T20:16:00Z [Description] Make and share this Pork Carnitas 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/53/55/82/VlTVGAhFRLyBNAIFK1lv_carnitas.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "15", "12", "6", "1/2"] [RecipeIngredientParts] ["pork", "salt", "lime juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5093.3 [FatContent] 470.0 [SaturatedFatContent] 181.3 [CholesterolContent] 872.9 [SodiumContent] 41840.1 [CarbohydrateContent] 49.7 [FiberContent] 0.3 [SugarContent] 43.9 [ProteinContent] 156.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat up the lard for about 10 minutes in a large stock pot. Put in the meat. Make sure each piece of meat is cut open and simmer for one hour. Pour on the lime juice and leave for 30 minutes. Put the sugar in a pot and heat until caramelized. Stir and pour on top of the meat.
[Name] Holy Crunchy Chicken Wings [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-11T20:16:00Z [Description] Make and share this Holy Crunchy Chicken Wings 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/53/55/83/yNCuHjjTHe1X7K366FQO_GK_Carnivorous_301-LA-Asian-Food-Kristin-Nguyen-Holy-Crunchy-Chicken-Wings-at-Garlic-and-Chives-16x9-H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/2", "1/4", "1", "2", "1", NA, NA, "1/2", "2", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["chicken wings", "oyster sauce", "salt", "white pepper", "five-spice powder", "sugar", "garlic", "ginger", "flour", "butter", "garlic", "chile", "water", "soy sauce", "oyster sauce", "honey", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.0 [FatContent] 51.8 [SaturatedFatContent] 19.9 [CholesterolContent] 215.5 [SodiumContent] 1561.3 [CarbohydrateContent] 24.5 [FiberContent] 1.1 [SugarContent] 14.0 [ProteinContent] 45.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, marinate chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for at least 1 hour. Combine all the sauce ingredients in a pan. Boiled then simmer until reduction. In a large pot or fryer, heat 3 inches of oil to 350 degrees. Drain the marinated chicken wings in the strainer. Put the cornstarch flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels. In a small saucepan, add butter, reduction sauce, whole garlic, and dried chilies over high heat until syrupy. Turn off heat, add crispy fried chicken wings and toss.
[Name] Filet Mignon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2018-04-11T20:16:00Z [Description] Courtesy of&nbsp;Chef Kristen Nguyen.&nbsp;Must use high grade quality Filet Mignon Beef. A dash of dark soy sauce if you want a little extra deep color. &nbsp;Dress up the final platter with some tomato &amp; cucumber wedges on a bed of romaine lettuce or best with watercress salad. For cube beef dipping sauces, either soy sauce &nbsp;vinaigrette or lime &amp; pepper dipping sauce (muoi tieu chanh) consist of a side of kosher salt, freshly cracked pepper, lime juice, and cut small thai chili.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/55/84/eIwTIAR8OHXsUHJA1nMg_GK_Carnivorous_301-LA-Asian-Food-Kristin-Nguyen-with-Shaken-Beef-at-Garlic-and-Chives-16x9-H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1", "1", "1", "1 1/2", "1", "1", "1", "1 1/2", "2", "4", "1"] [RecipeIngredientParts] ["garlic cloves", "black pepper", "sugar", "oyster sauce", "dark soy sauce", "shallot", "sugar", "garlic", "salt", "black pepper", "rice vinegar", "water", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 372.6 [FatContent] 26.0 [SaturatedFatContent] 10.4 [CholesterolContent] 79.5 [SodiumContent] 309.4 [CarbohydrateContent] 11.9 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours. For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing. Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon. In between shakes, toss the romaine or  watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.
[Name] Lemon Pound Cake [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-04-13T14:26:00Z [Description] The only thing better than the &ldquo;I do&rdquo;s? This lemon pound cake, inspired by the flavours of the royals' wedding cake and made with pantry staple ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/nyZpPdKoRruUGBmTSp6Z_92180H.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1/2", "2"] [RecipeIngredientParts] ["sugar", "eggs", "lemon peel", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.6 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 181.8 [CarbohydrateContent] 49.1 [FiberContent] 0.9 [SugarContent] 25.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 350° F (190°C]. Grease and flour 9 x 5-inch (23 x 13-cm] loaf pan; set aside.", "2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.", "3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely." ]
[Name] No-Bake Chocolate Coconut Cricket Bars [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-04-13T14:30:00Z [Description] These no-bake bars make for the perfect afternoon snack and are packed with protein from the powder that's farmed sustainably at a cricket farm in Canada. The cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/gbN6wGjTSlyGXwr5y4hU_92153H.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1/2", "1/3", "1/4", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["unsweetened dried shredded coconut", "pitted dates", "pecans", "maple syrup", "cocoa powder", "chocolate chips", "vanilla", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 8.5 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 101.3 [CarbohydrateContent] 22.6 [FiberContent] 3.5 [SugarContent] 13.7 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Mist 8-inch (2 L] square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm] overhang on two opposite sides. Set aside. 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds. 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars. Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.
[Name] Fried Halloumi With Honey and Walnuts [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-13T15:58:00Z [Description] To easily roast the walnuts, place chopped nuts on a microwavable plate. Microwave HIGH at 30 second intervals, checking as to not burn. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1/4", NA] [RecipeIngredientParts] ["canola oil", "halloumi cheese", "honey", "walnuts", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.7 [FatContent] 8.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 5.3 [FiberContent] 0.5 [SugarContent] 4.5 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy skillet over medium heat. Add the halloumi and brown well on all sides, about 2 minutes per side. Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.
[Name] Dark Chocolate Peanut Butter Cups [AuthorId] 2002105618 [AuthorName] LittleMissBaker [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2018-04-13T18:08:00Z [Description] Make and share this Dark Chocolate Peanut Butter Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["creamy peanut butter", "butter", "powdered sugar", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.1 [FatContent] 3.7 [SaturatedFatContent] 1.2 [CholesterolContent] 2.5 [SodiumContent] 39.6 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 1.7 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 24 Cups [RecipeInstructions] Line two min muffin pans with paper liners. Set aside. In a medium bowl, cream together the peanut butter, butter, powdered sugar, vanilla extract and salt until smooth and creamy. Set aside. In another bowl, microwave chocolate wafers/chips in 30 second intervals, stirring, so that it doesn't burn. When smooth remove from microwave. Place about 1 teaspoon of melted chocolate into each muffin liner and lightly coat the sides, if possible. Roll 1 teaspoon of peanut butter mixture into a ball and place on top of melted chocolate. Repeat with rest of cups. Spoon about 1 1/2-2 teaspoons of chocolate into each muffin to cover the peanut butter. Place muffin pans in the refrigerator for about 10-15 minutes, or until chocolate is set. Remove from refrigerator and ENJOY!
[Name] Diet Recipe of Apple Muffins With Cinnamon-Pecan Streusel [AuthorId] 2002082280 [AuthorName] ruchikashrmaa [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-04-13T18:42:00Z [Description] It is one of the healthy dish, which is used with the in the morning or evening too. It also work as a Healthy Snacks. This Muffin is a complete package of various healthy nutrients. Include healthy Carbs, protein , fiber, calories and fat too. Now have a look at the cooking procedure of this healthy Muffin. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 2/3", "6 1/2", "1/3", "2", "1/2", "1/4", "2", "8", "1/16", "2", "2", "2/3", "1", NA] [RecipeIngredientParts] ["flour", "cinnamon", "salt", "pecan halves", "unsweetened coconut milk", "eggs", "erythritol", "stevia", "vanilla extract", "apple", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.7 [FatContent] 14.9 [SaturatedFatContent] 4.3 [CholesterolContent] 93.0 [SodiumContent] 323.6 [CarbohydrateContent] 48.9 [FiberContent] 5.3 [SugarContent] 3.2 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First Preheat Your Microwave at 350 degree F. and ready a Muffin Tray with eight cupcake papers. Add chopped pecans,2 tablespoons granular sugar substitute (eryhtritol],1/8 teaspoon salt, 2/3 cup almond flour, 2 tablespoons melted butter and a pinch of stevia. Now mix them well with the use of fork until it begins to crumble. Keep them aside now. Now prepare the Muffins Batter: mix all the eggs and whisk 2 teaspoons vanilla, a pinch of stevia,6 tablespoons granular sugar substitute (erythritol], 1/4 cup coconut milk and 1/2 teaspoon ground cinnamon. Now add 1/4 teaspoon salt, 1 cup almond flour,2 tablespoons coconut flour and 1 teaspoon baking powder. Mix them well. Now fold in 2/3 cup of chopped apples. Now divide this batter in to 8 parts in to the muffin tray and top them with some dry-fruits. Now start baking for about 25 minutes. After baking remove from the oven and keep aside for 20 minutes to cool. You can eat them instantly or stored them in a air-tight container in the refrigerator only up to 1 week.
[Name] Homemade Vanilla Ice Cream [AuthorId] 163722 [AuthorName] Windella [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-04-13T18:43:00Z [Description] My Grandmother &amp; Mother made ice cream when I was growing up .All the kids would take a turn churning &nbsp;,(we didn't know we were working ,we just wanted the ice cream to be ready !) Now that I'm older (&amp; wiser ) , I have an electric ice cream maker (it also has a hand crank ). Every year my family has a beach trip ,who ever has an ice cream maker makes ice cream &amp; we all enjoy a dish @ the beach. I couldn't remember my Grandmother &amp; Mother's recipe ,so I combined a few recipes I found online ,tasted ,made or omitting some ingredients. I remembered they added can milk &amp; lot's of vanilla ,so that's what I was shooting for. I was so proud when I made it the first time &amp; my Aunt said &quot;this reminds me of Mama's ice cream!&quot;. This is a rich &amp; tasty ice cream. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2 1/3", "4", "2", "1/4", "3", "3"] [RecipeIngredientParts] ["eggs", "sugar", "half-and-half cream", "salt", "pure vanilla extract", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1234.8 [FatContent] 48.3 [SaturatedFatContent] 27.3 [CholesterolContent] 422.2 [SodiumContent] 678.9 [CarbohydrateContent] 160.9 [FiberContent] 0.0 [SugarContent] 130.4 [ProteinContent] 38.1 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Combine 1st 3 ingredients in saucepan . . Cook over low heat 25-30 min stirring constantly until thick and coats a spoon. Chill well , stir in remaining ingredients , pour into ice cream freezer. Freeze according to manufacturer's directions.
[Name] Easy Baguettes [AuthorId] 2002105618 [AuthorName] LittleMissBaker [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-13T18:43:00Z [Description] Make and share this Easy Baguettes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["water", "sugar", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 438.7 [CarbohydrateContent] 44.2 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 3 Baguettes [RecipeInstructions] Heat water to 105-110 degrees Fahrenheit. Then add sugar and yeast. Proof. In the bowl of a standing mixer place the flour and salt. Then add the proofed yeast to the flour mixture. Mix on medium speed for 5-7 minutes. Form into ball and let rise for an hour. After the dough has risen, cut and roll into 3 baguettes. Place on a baking sheet or baguette tray. Let rise for about 45 minutes to an hour. Meanwhile preheat your oven to 450 degrees Fahrenheit. Once the baguettes have risen, cut slits on top of the dough and baste with a beaten egg. Place in the oven for 15-20 minutes. ENJOY!
[Name] The Best Flapjacks [AuthorId] 2002105618 [AuthorName] LittleMissBaker [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-13T18:44:00Z [Description] Make and share this The Best Flapjacks recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/3", "16", "3/4", "1/2", "4 1/2"] [RecipeIngredientParts] ["honey", "butter", "sugar", "all-purpose flour", "old fashioned oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.8 [FatContent] 17.4 [SaturatedFatContent] 10.1 [CholesterolContent] 40.7 [SodiumContent] 137.6 [CarbohydrateContent] 44.8 [FiberContent] 3.2 [SugarContent] 20.5 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 18 Flapjacks [RecipeInstructions] Melt the sticks of butter and the honey in the microwave. Place in a large bowl. Add the sugar and the flour and mix together to form a thick liquid. Add the oats and combine. Place the mixture on a 10\" x 15\" lined or greased cookie/baking sheet and PRESS FIRMLY (very important!]. Preheat oven to 275 degrees for about 20 minutes until edges are golden brown and the middle looks molten. Cut into squares before entirely cool. ENJOY!
[Name] Basic Gravy Recipe [AuthorId] 2002110679 [AuthorName] Philippine G. [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2018-04-13T18:45:00Z [Description] a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States, the term can refer to a wider variety of sauces. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "onion powder", "garlic powder", "ground pepper", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 466.4 [CarbohydrateContent] 21.0 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 2.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. Combine all ingredients in a large bowl. 2. Mix slowly, as it is really poofy . 3. In a skillet put 2 cups of water and 1 cup of gravy mix, stirring constantly and simmer for 2 - 3 minutes or until thick. 4. Put in a container and serve.
[Name] Ultimate Vegan Mac and Cheese [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-04-14T01:03:00Z [Description] Make and share this Ultimate Vegan Mac and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/4LdtXHzoQLWHqPPRcAYO_vegan-mac-and-cheese-1n.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "16", "1", "1/2", "1", "1", "1", "1/2", "2 -3", "2 1/2", "2", "2"] [RecipeIngredientParts] ["raw cashews", "macaroni", "potato", "carrot", "soymilk", "onion powder", "salt", "paprika", "nutritional yeast", "lemon juice", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.5 [FatContent] 7.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 426.2 [CarbohydrateContent] 71.2 [FiberContent] 5.1 [SugarContent] 5.1 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] 6 1 c [RecipeInstructions] 1.Steam or boil the potatoes & carrots until tender (about 8-10 minutes]. Drain and set aside. 2.Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes]. Drain and set aside. 3.Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter]. Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside. 4.Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn]. 5.Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed. 6.Now add pasta and gently toss to coat. Serve immediately. Enjoy!
[Name] Vegetarian Roasted Chickpea Gyros [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-04-14T01:23:00Z [Description] Make and share this Vegetarian Roasted Chickpea Gyros recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "4", "1", "1/4", "2", "1", "2", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["chickpeas", "paprika", "ground black pepper", "cayenne pepper", "salt", "red onion", "lettuce leaves", "tomatoes", "lemon juice", "white wine vinegar", "garlic cloves", "dill", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.4 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 470.7 [CarbohydrateContent] 29.6 [FiberContent] 6.3 [SugarContent] 2.0 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 4 Gyros [RecipeInstructions] Prep: Preheat oven to 400 degrees F (204 C]. Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt. 2.Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard. 3.Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
[Name] Vegan Avocado Caprese Pasta [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-04-14T01:41:00Z [Description] Make and share this Vegan Avocado Caprese Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "8", "1", "1", "1/4", "3", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cherry tomatoes", "fresh basil", "avocado", "garlic cloves", "fresh lemon juice", "maple syrup", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.5 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 201.1 [CarbohydrateContent] 7.1 [FiberContent] 2.9 [SugarContent] 2.9 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] 6 1 c [RecipeInstructions] 1.Cook pasta according to package directions. Drain; place in a large bowl. 2.Add tomatoes, basil and avocado. Stir until the ingredients are evenly mixed. 3.In a small bowl, whisk together balsamic vinegar, oil, garlic, lemon juice, maple syrup, salt, and pepper. Pour onto the pasta; stir to combine.
[Name] Warm Orange Cake With Roasted Rhubarb [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H10M [TotalTime] PT1H10M [DatePublished] 2018-04-14T10:11:00Z [Description] Make and share this Warm Orange Cake With Roasted Rhubarb recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["200", "200", "4", "150", "2", "150", "1 1/2", "400", "40", "1", NA] [RecipeIngredientParts] ["butter", "caster sugar", "eggs", "plain flour", "baking powder", "polenta", "oranges", "rhubarb", "caster sugar", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.8 [FatContent] 16.0 [SaturatedFatContent] 9.2 [CholesterolContent] 97.6 [SodiumContent] 211.4 [CarbohydrateContent] 45.5 [FiberContent] 2.4 [SugarContent] 22.1 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 3, 170c, fan 150c. Grease a 23cm round springform tin and line with nonstick baking paper. Beat the butter and sugar until pale and creamy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, Add the polenta or almonds, and the zest and juice of 1 orange; fold inches. Spoon into the tin, level the surface. Bake for 40 mins until risen, golden, and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin. Increase the oven temperature to gas 6, 200c, fan 180c. Arrange the rhubarb on a baking tray. Pour over the remaining Orange juice, Add the sugar, and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 minutes. Turn out the cake. Top with rhubarb, spoon the juices over, and scatter with pistachios. Serve with creme fraiche, if you like.
[Name] Cream Tea Scones by King Arthur Flour [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-04-14T19:37:00Z [Description] These scones couldn't be more basic &mdash; or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake &mdash; and enjoy ultra-tender, warm &quot;cream tea&quot; scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/26/2/R7NCrOq8SHSSV3Vn0DOi_Cream%20Scones%20KAF.JPG" [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "1/4 - 1/3", "1", "1 1/3", NA, NA] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "salt", "granulated sugar", "vanilla extract", "heavy whipping cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.7 [FatContent] 10.1 [SaturatedFatContent] 6.1 [CholesterolContent] 36.2 [SodiumContent] 295.3 [CarbohydrateContent] 29.1 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] 12 scones [RecipeInstructions] Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking]. Whisk together the flour, baking powder, salt, and sugar. Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2\" circle about 3/4\" thick. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1\" space between each wedge. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F. Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves. Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
[Name] Shrimp Tacos With Avocado Salsa [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-04-15T02:42:00Z [Description] These super easy, healthy tacos are completely delicious. (This is an adaptation of a recipe by Layla for Gimme Delicious.) The calorie count in this recipe is based on a regular flour tortilla, but if you want to cut out 100 calories per taco, try using low-carb, high fiber, low calorie tortillas. I love the &quot;Ole Mexican Xtreme Wellness&quot; tortillas that you can find at Walmart. They taste great. You can also substitute plain yogurt for the sour cream to reduce the fat. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/CFqHz5sYQPiS3LCtJKjo_Spicy-Shrimp-Tacos-with-Avocado-Salsa-Sourcream-Cilantro-Sauce-14-of-26.jpg" [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "1", "1", "1", "1", "1/2", "1/4", "1", "1/4", "1/2", "1", "6"] [RecipeIngredientParts] ["medium shrimp", "corn", "black beans", "olive oil", "garlic clove", "ground cumin", "chili powder", "cayenne pepper", "onion powder", "kosher salt", "olive oil", "lime juice", "tomatoes", "avocado", "salt", "black pepper", "fresh lime juice", "fresh cilantro leaves", "sour cream", "lime juice", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.6 [FatContent] 28.1 [SaturatedFatContent] 4.4 [CholesterolContent] 191.0 [SodiumContent] 1837.8 [CarbohydrateContent] 54.2 [FiberContent] 10.5 [SugarContent] 4.3 [ProteinContent] 31.1 [RecipeServings] 3.0 [RecipeYield] 6 Tacos [RecipeInstructions] ["To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional].", "To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.].", "To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.", "To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional]. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side." ]
[Name] Whole Roasted Korma Cauliflower [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2018-04-15T10:38:00Z [Description] Make and share this Whole Roasted Korma Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "3", "80", "400", "1", "4", "150", "20", NA] [RecipeIngredientParts] ["cauliflower", "coconut oil", "garam masala", "onion", "curry paste", "smooth cashew butter", "light coconut milk", "lime", "fresh coriander", "cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.2 [FatContent] 6.2 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 49.9 [CarbohydrateContent] 13.6 [FiberContent] 5.4 [SugarContent] 4.0 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 7, 220c, fan 200c. Trim the cauliflower stem so it sits flat. Bring a large pan of water to the boil and add the cauliflower stem-side up. Simmer for 5-7 mins until almost tender. Drain upside-down, then sit upright on a foil-lined baking tray. Melt the coconut oil in a saucepan. Brush the cauliflower with half the oil, then sprinkle with garam Masala and black pepper. Roast for 25 mins until golden and tender. Meanwhile, add the onion to the pan with the remaining melted coconut oil and cook over a medium heat for 5 mins until softened. Add the korma paste and cook for 1 min, stirring, until fragrant, then add the cashew butter. Gradually stir in the coconut milk and slowly bring to the boil. Reduce the heat to low and simmer for 8-10 mins, stirring frequently, until the sauce thickens. Add the lime juice and 4tbsp of water, then blitz with a stick blender for 30 secs. Reheat, adding a little extra water if needwd. Serve the cauliflower, sliced or in florets, with the warmed naan breads, korma sauce and yoghurt, if you like. Garnish with coriander, lime wedges, and the toasted cashews (if using].
[Name] Vegetarian Chili [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-15T12:51:00Z [Description] Hubby thought he didn't like chili, but he *loved* this! From the healthination website -- the only change I made was to add a serrano chile since we like a bit more heat. Wonderful served over rice. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "4 -5", "1", "2", "1/4", "2", "1 1/2", "1", "2", "3/4", "15", "15", "15", "28", "3", "1/4", NA, "1", NA] [RecipeIngredientParts] ["olive oil", "carrots", "garlic cloves", "onion", "bell peppers", "chili powder", "ground coriander", "dried oregano", "sea salt", "ground cumin", "ground cinnamon", "black beans", "pinto beans", "kidney beans", "crushed tomatoes", "water", "lime juice", "reduced-fat cheddar cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.7 [FatContent] 8.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 806.3 [CarbohydrateContent] 60.4 [FiberContent] 19.9 [SugarContent] 5.3 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large heavy bottomed pot, heat the olive oil over medium low heat. Add the onions, bell peppers, carrots, garlic and salt and sauté about 10 minutes. Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes. Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes. Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes. Stir in the lime juice and add salt if needed. Sprinkle each serving with grated cheese, pickled jalapenos and cilantro (+ extra lime juice].
[Name] Lemon Butter Scallops [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-15T20:41:00Z [Description] Make and share this Lemon Butter Scallops recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, NA, "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["scallops", "salt", "pepper", "canola oil", "butter", "garlic clove", "lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 330.9 [FatContent] 19.7 [SaturatedFatContent] 8.1 [CholesterolContent] 85.1 [SodiumContent] 995.4 [CarbohydrateContent] 10.1 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 27.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse and pat scallops dry with paper towels. Season with salt & pepper. Add canola oil to a large skillet over medium high heat and warm until almost smoking. Place scallps in skillet and cook until browned on first side, 2-4 minutes. Flip and cook until second side is brown, about 2 minutes. Transfer to serving dish. Melt butter in skillet. Add garlic and cook just until fragrant, about 30 seconds. Whisk in lemon juice and parsley. Pour sauce over scallops and serve immediately.
[Name] Dianne's Gingerbread Banana Muffins [AuthorId] 2123645 [AuthorName] DeliciousAsItLooks [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-04-16T03:14:00Z [Description] I'm always making banana muffins and came up with this recipe for a little something different. Lightly sweetened with molasses and full of warming spices, they are especially delicious in the winter, but we enjoy these any time of the year. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2123645/BKaXgn1XQrigKlTmOR1l_gingerbread-banana-muffins_0863.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "Baking", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1/2", "1/4", "1/4", "1", "1/3", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "baking powder", "ground ginger", "baking soda", "salt", "ground cloves", "unsalted butter", "granulated sugar", "molasses", "egg", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.2 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 29.0 [SodiumContent] 141.1 [CarbohydrateContent] 27.5 [FiberContent] 1.1 [SugarContent] 11.8 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside. In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg. Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional]. Bake 20 minutes, or until tops spring back when lightly touched. Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!
[Name] Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-04-16T13:45:00Z [Description] Make and share this Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1", "1", "1/4", "1", "1/2", "1/4", "1", "1/4", "1", "8", "1/2"] [RecipeIngredientParts] ["sun-dried tomato packed in oil", "asparagus", "shrimp", "fresh basil", "garlic clove", "dried oregano", "dry crushed red pepper", "chicken broth", "dry white wine", "tomato paste", "pasta", "parmigiano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 718.3 [FatContent] 7.2 [SaturatedFatContent] 1.2 [CholesterolContent] 285.8 [SodiumContent] 1797.7 [CarbohydrateContent] 103.5 [FiberContent] 9.6 [SugarContent] 7.7 [ProteinContent] 55.0 [RecipeServings] 2.0 [RecipeYield] 2 Plates [RecipeInstructions] Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and saute until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Cook pasta in large pot of boiling salted water until 'al dente'. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve. Makes 4 servings. That's it!
[Name] Pomegranate &amp; Spinach Salad [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2018-04-16T16:24:00Z [Description] Make and share this Pomegranate &amp; Spinach Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/05/uBeLl6dgS66YHtjuWd9P_mandarin-pomegranate-spinach-salad-3.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "3", "2", "1", "1", "1/2", "1/8", "1", "1/2", "1/2", "1", "1/4", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["pomegranate juice", "olive oil", "fresh garlic cloves", "salt", "honey", "black pepper", "cinnamon", "mandarin oranges", "lettuce", "pear", "red onion", "pomegranate seeds", "feta cheese", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.8 [FatContent] 17.2 [SaturatedFatContent] 3.8 [CholesterolContent] 11.1 [SodiumContent] 573.3 [CarbohydrateContent] 27.4 [FiberContent] 4.7 [SugarContent] 19.3 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook almonds and sugar over low heat stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. Get the arils from one medium pommegranete. Wash the spinach and letuce and put into a big glas bowl. Add red onion, pear, mandarines, feta cheese, and arils. Right before serving coat with the dressing, gently stir the coating in the bowl. Sprinkle with the baked almonds and serve.
[Name] Thai Pork Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-04-16T16:37:00Z [Description] Spicy and sweet Thai pork and peppers, served taco-style in a buttered Naan wrapper with tamarind tempura onions and Thai curry peanut slaw. With inspiration from Timothy Delaghetto.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/06/WZLBpvbETSKrclql4fyX_0S9A5650.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/06/DEAkUstRFVyKwI027bg7_0S9A5655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/06/tfunGpOmTQquDYUpxrfx_0S9A5645.jpg"] [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "4", "1", "1", "1", "1", "1", "1", "2", "2", "1/4", "1", "1", "2", "3", "1 1/4", "1/2", "1", "1", "1", "1/2", "1", "3", "2", "1 1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "2", "1", "1/2", "1/2", "1", "1", "6"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "yellow onion", "red bell pepper", "green bell pepper", "ground pork", "gingerroot", "sugar", "soy sauce", "fresh lime juice", "fish sauce", "Thai basil", "yellow onions", "flour", "cornstarch", "salt", "baking powder", "tamarind paste", "garlic cloves", "red curry paste", "creamy peanut butter", "hoisin sauce", "brown sugar", "chili powder", "cayenne pepper", "fish sauce", "coconut milk", "napa cabbage", "red cabbage", "green onion", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2060.9 [FatContent] 178.4 [SaturatedFatContent] 42.4 [CholesterolContent] 60.3 [SodiumContent] 1873.3 [CarbohydrateContent] 94.1 [FiberContent] 8.6 [SugarContent] 43.0 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] 6 tacos [RecipeInstructions] PORK FILLING: Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine. TAMARIND TEMPURA ONIONS: Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees. Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels. THAI CURRY PEANUT SLAW: Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens. In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving. FOR TACO ASSEMBLY: Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.
[Name] Rocket Lobster Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-04-16T17:54:00Z [Description] Northeastern-style lobster and shrimp roll, served on buttery brioche, topped with an Asian ginger chow mein slaw and spicy sriracha mayo drizzle. With inspiration from Freddy Wong. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/07/MivW2FyXQ3SEu10SwId5_0S9A5810.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/07/gIDbD0FSyG6dACqGTX0S_0S9A5767.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/07/4SB9wzdPTmS3rTtYp9Ay_0S9A5775.jpg"] [RecipeCategory] Lobster [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "12", "1/2", "2", "1/3", "4", "1/2", "1/2", "1", "1", "2", "1/2", "1/4", "1", "1", "1/2", "2", "3/4", "4", "2", "2", "1", "1/2", "6", "6", "1 1/2"] [RecipeIngredientParts] ["large shrimp", "mayonnaise", "fresh lemon juice", "celery", "green onions", "salt", "pepper", "Tabasco jalapeno sauce", "garlic clove", "brown sugar", "soy sauce", "olive oil", "oyster sauce", "gingerroot", "garlic cloves", "mayonnaise", "lime juice", "cilantro", "crushed red pepper flakes", "sea salt", "butter", "iceberg lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.9 [FatContent] 23.6 [SaturatedFatContent] 9.2 [CholesterolContent] 188.3 [SodiumContent] 3063.2 [CarbohydrateContent] 31.5 [FiberContent] 1.9 [SugarContent] 8.7 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] 6 sandwiches [RecipeInstructions] ["LOBSTER & SHRIMP FILLING:", "Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour.", "ASIAN GINGER CHOW MEIN SLAW:", "In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat.", "SPICY SRIRACHA MAYO:", "Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate.", "FOR SANDWICH ASSEMBLY:", "Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo." ]
[Name] Thai Chickpea Pizza [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-04-16T18:36:00Z [Description] Pizza completely free of meat and dairy, our garbanzo beans are tossed with plum sauce, thinly slice onions and peppers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/nMkBKjoiSbqvYHUOeTgf_hard%20white%20wheat%20berries-2.jpg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/4", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["plum sauce", "chickpeas", "red pepper flakes", "red onion", "green onion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.1 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 257.5 [CarbohydrateContent] 22.1 [FiberContent] 2.4 [SugarContent] 0.6 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500 degrees. Toss chickpeas with plum sauce and stir to coat. Let sit while you slice the onion and peppers. Spoon the chickpeas and plum sauce over the prepared crust spreading out as much as possible. Sprinkle red pepper flakes over the plum sauce to taste (remember, the peanut sauce adds heat as well!]. Layer on the onion and peppers. Reduce oven to 450 degrees and bake for 12-13 minutes. Remove the pizza from the oven and drizzle peanut sauce over the pizza. Finish with green onions and cilantro.
[Name] Chicken and Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-04-16T20:18:00Z [Description] Deep fried crispy chicken schnitzel, served on a homemade waffle, topped with a sweet cranberry apple slaw and drizzled with maple syrup. With inspiration from Grace Helbig.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/09/BIOPN9PgT9ec5BbZOW7t_0S9A5636.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/09/LKxVxb8sRYWAvKF9qV3N_0S9A5594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/09/WJZ96lXPRHqQ9jOMBJYm_0S9A5582.jpg"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", NA, "1", "1/4", "1", "1", "1/2", "3", "1", "2", "1/2", "1", "1/2", "2", "1", "4", "1/4", "1/4", "1/2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chicken breast", "egg", "milk", "panko breadcrumbs", "flour", "paprika", "flour", "sugar", "cinnamon", "baking powder", "salt", "eggs", "buttermilk", "butter", "pecans", "dried cranberries", "carrot", "brown sugar", "cinnamon", "butter", "pure maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3056.0 [FatContent] 261.2 [SaturatedFatContent] 47.7 [CholesterolContent] 284.1 [SodiumContent] 1196.0 [CarbohydrateContent] 152.1 [FiberContent] 6.9 [SugarContent] 55.6 [ProteinContent] 34.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] CHICKEN SCHNITZEL: Season the chicken cutlet with salt and pepper. Combine flour, 1/2 tsp salt, 1/2 tsp pepper and paprika in a large, shallow dish. In a second dish, whisk milk and egg together. Place panko in a third dish. Dredge chicken in flour, then egg mixture, and finally panko. Heat oil in a deep saucepan to 350 degrees. Fry chicken schnitzel for about 4 to 6 minutes until cooked through and crispy. Drain excess oil on paper towels. WAFFLE: Whisk together dry ingredients in a large bowl. Combine eggs and buttermilk in a small bowl. Add to dry ingredients. Whisk in melted butter, combining completely. Follow waffle iron instructions to make 3 waffles. SWEET CRANBERRY APPLE SLAW: Add all ingredients to a medium bowl. Toss to combine. FOR THE ASSEMBLY: Brush the waffles with melted butter. Cut chicken schnitzel into 3 pieces. Place one piece of the schnitzel on the waffle, top with sweet cranberry apple slaw. Drizzle with syrup.
[Name] Banana Oat Chocolate Chip Cookies [AuthorId] 2001872031 [AuthorName] Dominique [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2018-04-16T20:33:00Z [Description] Make and share this Banana Oat Chocolate Chip Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001872031/Cmq5CtUsSuahqGSkFVfH_IMG_20180413_193146.jpg.png" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1", "1/2", "1", "1", "1/4", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "banana", "egg", "vanilla extract", "apple cider vinegar", "old fashioned oats", "flax seed meal", "baking soda", "cinnamon", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.5 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 19.2 [SodiumContent] 120.5 [CarbohydrateContent] 17.9 [FiberContent] 2.0 [SugarContent] 7.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 16-24 cookies [RecipeInstructions] Preheat the oven to 350°F. Cream butter, brown sugar and banana. Beat in the egg, vanilla and apple cider vinegar. In a separate bowl, combine oats, oat flour, flax seed meal, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to wet ingredients until just combined. Do not overmix. Fold in chocolate chips. Drop batter by heaping tablespoonfuls 2 inches apart onto a baking sheet lined with parchment or a silicone baking mat. Bake for 10-12 minutes, until browned around the edges. Cool the cookies on the baking tray.
[Name] Potato Loaf [AuthorId] 2001064822 [AuthorName] Ross C. [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-04-16T20:34:00Z [Description] Make and share this Potato Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", "2", "14", "6", "5", "13", "2"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "pepper", "salt", "garlic powder", "paprika", "diced tomatoes", "fresh spinach", "russet potatoes", "mozzarella cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.6 [FatContent] 18.3 [SaturatedFatContent] 8.8 [CholesterolContent] 74.0 [SodiumContent] 653.0 [CarbohydrateContent] 29.8 [FiberContent] 4.7 [SugarContent] 3.8 [ProteinContent] 26.0 [RecipeServings] 8.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat the oven to 350°F (180°C]. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use. Peel the potatoes and cut into <U+215B>-inch (3 mm] thick slices. In a 9x5-inch (23x13-cm] loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan. Spread <U+2153> of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit. Place a cutting board over the loaf pan and invert the loaf. Slice and garnish with parsley. Enjoy!
[Name] Chocolate Chip Cookie Bars [AuthorId] 318225 [AuthorName] Doods [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2018-04-16T20:34:00Z [Description] Make and share this Chocolate Chip Cookie Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/12/UpBCrYOhROSxaFxEO0vJ_0B883B8C-1B3C-47AF-B864-664C05ABFD53.jpeg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.7 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 35.8 [SodiumContent] 135.7 [CarbohydrateContent] 30.4 [FiberContent] 1.1 [SugarContent] 21.0 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] ["Preheat oven to 350.", "Grease or spray a 9 x 13 inch pan. Melt the butter in a small saucepan. Cool. Whisk the cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.", "Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.", "Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 25 minutes. Cool completely. Cut into 24 pieces and serve." ]
[Name] Savory Roasted Butternut Squash Bisque Soup [AuthorId] 2002114976 [AuthorName] Sharon B. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-04-16T20:35:00Z [Description] This is a vitamin rich, naturally low calorie, high fiber, creamy indulgent bisque, that is guaranteed to warm you on these cold lingering days of Winter and Spring and just anytime you need some good comfort food. This recipe is easy to make, because you don't have to peel and dice the squash and sweet potatoes before roasting. You simply scrape the tender meat out of the skins. Panera Breads is where I had my first Butternut Squash Soup and I fell in love. I believe they use pumpkin in their recipe. I saw a recipe on the internet using sweet potatoes and I tweaked it to come up with this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002114976/7uSuO74dTZGoyx5HfK8v_10213506299084504.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Brunch", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "4", "1/4", "3", "3", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "sweetened condensed milk", "cinnamon", "pepper", "applesauce", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.1 [FatContent] 9.1 [SaturatedFatContent] 2.9 [CholesterolContent] 13.5 [SodiumContent] 71.5 [CarbohydrateContent] 44.9 [FiberContent] 5.0 [SugarContent] 25.7 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] 1/2 cup servings [RecipeInstructions] Preheat oven to 400 degrees. Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash. Peel and quarter the onion. Peel the garlic cloves. Rub the squash, sweet potatoes, onion and cloves with sunflower oil. Place them on a foil lined roasting pan, suitable to catch drips. Roast vegetables for 1 hour or until fork tender. Check oven at 15 minute intervals to take out onions and garlic before they burn. Add water to onion soup mix according to directions. Remove vegetables and cool to touch. Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl. Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step. Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend. Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy. Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.
[Name] Beef Pot Pies With a Cheddar-Stout Crust [AuthorId] 2001845296 [AuthorName] Anthony Dalesandro [CookTime] PT1H15M [PrepTime] PT1H [TotalTime] PT2H15M [DatePublished] 2018-04-16T20:35:00Z [Description] In our house we enjoy the traditional chicken pot pie, but on occasion we want to mix it up a bit. There is nothing better than this beefy, delicious pot pie with an easy homemade cheddar-stout crust on top. [Images] character(0) [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "3/4", "1/2", "3/4", "6 -7", "1", "2 1/4", "1/4", NA, "3", "1/3", "3", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "fine salt", "unsalted butter", "cheddar cheese", "stout beer", "egg", "all-purpose flour", "unsalted butter", "stout beer", "leeks", "carrot", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.6 [FatContent] 28.2 [SaturatedFatContent] 16.0 [CholesterolContent] 160.5 [SodiumContent] 458.2 [CarbohydrateContent] 39.9 [FiberContent] 3.2 [SugarContent] 4.3 [ProteinContent] 35.5 [RecipeServings] 8.0 [RecipeYield] 8 Individual Pies [RecipeInstructions] Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Filling: Preheat the oven to 375 degrees F. Turn on the \"Saute\" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, and Using the high pressure \"Meat/Stew\" option cook for 7 minutes. Once done, do a \"quick release.\". Add the leeks, carrots and celery to the pot, set back on \"Meat/Stew\" for an additional 8 minutes. Once done, do a quick release. Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over]. Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
[Name] Grilled Cheese-Wrapped Turkey Dog [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-16T20:42:00Z [Description] A lighter twist on two happy hour favorites. A grilled cheese wrapped turkey dog served with fresh jalapenos and a drizzle of sriracha and mustard. With inspiration from Ross Mathews. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/15/Plhk164QMqMUoqb4taYx_0S9A5406.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/15/map3GO2JTNCPLoXI8DxL_0S9A5362.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/15/4TpyxJp4QHeNG99oEKSd_0S9A5458.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, NA, "1"] [RecipeIngredientParts] ["butter", "sharp cheddar cheese", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.4 [FatContent] 20.0 [SaturatedFatContent] 9.1 [CholesterolContent] 39.0 [SodiumContent] 694.2 [CarbohydrateContent] 13.4 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 8.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cook turkey hot dogs on medium heat on a greased skillet moving periodically until brown on all sides and heated through the center. Spread buttery spread on one side of bread.", "Place bread, butter side down on a large skillet or griddle. Place a slice of cheese on each slice of bread. Heat until cheese is melted and bread is golden brown, about 1 minute. Remove from heat. Place hot dog in the center of each slice of bread bread. Garnish the hot dog with a drizzle of sriracha and mustard. Wrap bread around the hot dog and use a toothpick to secure the bread into place. Top with chopped jalapeno." ]
[Name] Skinny Dragon Fruit Margarita [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-04-16T20:45:00Z [Description] Make and share this Skinny Dragon Fruit Margarita 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/53/56/16/DmcAOfxCQHCGmrueSQVJ_0S9A5830.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/16/npIA6G6eT666xikkMmek_0S9A5871.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/16/vjVbaHo8TSau4AmdThon_0S9A5879.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["orange", "lime", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 10.9 [FiberContent] 2.7 [SugarContent] 4.2 [ProteinContent] 0.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fill a cocktail shaker with ice. Pour in the tequila, triple sec, all juices and agave nectar. Shake for 30 seconds. Fill 2 glasses with ice. Strain the liquid into glass and garnish with a lime round.
[Name] Stuffed French Toast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-16T20:50:00Z [Description] Thick vanilla French toast stuffed with strawberry cream cheese filling, served like sundae with a split banana, fresh whipped cream, rainbow sprinkles and all the sauces. With inspiration from Serayah. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/17/XpfpCASGQgSPW4PQMdJU_0S9A5532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/17/ljFmnuqFSmKlx0KxQmzP_0S9A5555.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/17/37NAKwvS7CwfLmkAEWb0_0S9A5578.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1", "1/2", "1/2", "1/2", "1", NA, "1", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "strawberry", "egg", "heavy cream", "pure vanilla extract", "brown sugar", "cinnamon", "banana", "powdered sugar", "strawberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.0 [FatContent] 30.8 [SaturatedFatContent] 17.7 [CholesterolContent] 190.5 [SodiumContent] 438.6 [CarbohydrateContent] 72.0 [FiberContent] 3.6 [SugarContent] 26.0 [ProteinContent] 13.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] FRENCH TOAST: In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries. Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut. In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat. FOR ASSEMBLY: Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.
[Name] Buffalo Cauliflower Quesadilla [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-04-16T20:57:00Z [Description] Buffalo tossed cauliflower, mozzarella and cream cheese tucked in a spinach tortilla and cooked until crispy. Topped off with mashed avocado and a crispy Takis crumble. With inspiration from Emma Kenney.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/18/ZcSOZLkLRSqZbDWnz5yl_0S9A5292.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/18/8bwcWGHR2q0f3B7AQHQD_0S9A5264.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/18/JL6hcWcjRE2yvhVHWliv_0S9A5267.jpg"] [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1/2", "1/2", "1/2", "10", "3", "1/2", "1", "1", "10"] [RecipeIngredientParts] ["olive oil", "cauliflower florets", "chili powder", "garlic powder", "chives", "spinach tortillas", "cream cheese", "mozzarella cheese", "butter", "avocado", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2319.1 [FatContent] 157.2 [SaturatedFatContent] 38.6 [CholesterolContent] 122.6 [SodiumContent] 3279.3 [CarbohydrateContent] 204.1 [FiberContent] 32.3 [SugarContent] 10.8 [ProteinContent] 44.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank’s RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank’s RedHot. Gently combine until the cauliflower is fully coated.", "Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives." ]
[Name] Sweet and Spicy Coleslaw [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-04-17T02:06:00Z [Description] This is a different variation on coleslaw, but I liked it. It's courtesy of The Neely's from Food Network. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "1/4", "2", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["green cabbage", "carrots", "yellow onion", "mayonnaise", "mustard", "apple cider vinegar", "sugar", "black pepper", "cayenne", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 174.3 [CarbohydrateContent] 48.6 [FiberContent] 5.7 [SugarContent] 40.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through the feed tube to grate. In a large bowl, toss vegetables together. In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
[Name] Classic Caramel Corn [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-04-17T02:12:00Z [Description] This recipe I really liked, but I found it a little sweet for my taste. However, I liked how much corn it covered. Reminded me a little of popcorn balls. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] [NA, "4", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "dark corn syrup", "butter", "salt", "baking soda", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.0 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 173.8 [CarbohydrateContent] 27.9 [FiberContent] 1.2 [SugarContent] 16.3 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] 16 cups [RecipeInstructions] Spray large shallow roasting pan with cooking spray. I used my butter wrappers instead of spraying. Add popcorn and place in preheated 250 degree oven while preparing caramel. Mix brown sugar, corn syrup, salt, butter, and salt in a 2-quart saucepan. I skipped the salt because I was using salted popcorn, but your personal preference here. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and mix well. Pour syrup over warm popcorn and stir evenly to coat. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. (I skipped the cooking spray here too]. Cool and break apart. Store in tightly covered container. (I think the purpose of the tightly covered container is so you can't open and eat it as quickly].
[Name] Creamy Kale and Potato Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-04-17T02:21:00Z [Description] This is terrific. I used peas instead of celery and added right before I added the kale and white beans. I also used milk instead of heavy cream, and I added an extra can of white beans. I read that you could add orzo to this, and I did add some brown rice which I really liked. I'll post as written. Nice hearty filling soup. Recipe courtesy of hellolittlehome.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1", "1/4", "6", "4", "1", "15 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "celery ribs", "carrots", "onion", "garlic cloves", "dried thyme", "flour", "vegetable broth", "kale", "white beans", "heavy cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.7 [FatContent] 9.8 [SaturatedFatContent] 5.0 [CholesterolContent] 27.2 [SodiumContent] 96.0 [CarbohydrateContent] 67.7 [FiberContent] 9.8 [SugarContent] 5.7 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large soup pot over medium heat. Add celery, carrots, and onions to pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 to 7 minutes. Stir in 1 teaspoon salt, garlic, and thyme and cook until fragrant, about 30 seconds to 1 minute. Sprinkle flour over vegetables and mix until coated. Add broth and potatoes to pot and stir well. Bring to a boil. Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes. Stir in kale and beans, then cook until everything is tender, about 5 to 10 minutes more. Add heavy cream to soup and mix well. Then remove soup from heat and season to taste with salt and pepper. Serve immediately.
[Name] Caramel Corn [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-04-17T02:28:00Z [Description] So I've been trying all the world's caramel corn recipes, and I really liked this recipe but felt it belonged on much more than 6 cups of popcorn. The water that is added seems to help it spread, and I thought it was a little thick for the coating but quite good. I did add some vanilla to this because I couldn't imagine it not being there--I added it when I added the baking soda. However, I doubt you can make a bad caramel corn. I'll post this recipe as written. Courtesy of Pillsbury Christmas 2010. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1/2", "3/4", "1/2", "2", "2", "1/8", "1/4"] [RecipeIngredientParts] ["brown sugar", "butter", "water", "light corn syrup", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.6 [FatContent] 20.2 [SaturatedFatContent] 10.1 [CholesterolContent] 40.7 [SodiumContent] 249.1 [CarbohydrateContent] 40.8 [FiberContent] 2.3 [SugarContent] 29.1 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 250. Spread popcorn in ungreased 15x10x1 inch baking pan. Sprinkle almonds over popcorn. In large saucepan, combine brown sugar, butter, water, corn syrup, and salt. Mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds and toss until coated. Bake at 250 for 15 minutes. Stir and bake an additional 15 minutes. Stir and bake 5 more minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
[Name] Sweet Potato Muffins With Chili and Cheese JSF [AuthorId] 2002112154 [AuthorName] kelleyannmorgan [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2018-04-17T18:27:00Z [Description] Make and share this Sweet Potato Muffins With Chili and Cheese JSF recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["600", "6", "250", "4", "2", "3", "50", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "whole wheat flour", "green onions", "chili peppers", "cottage cheese", "parmesan cheese", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.1 [FatContent] 8.6 [SaturatedFatContent] 3.3 [CholesterolContent] 194.4 [SodiumContent] 280.6 [CarbohydrateContent] 53.0 [FiberContent] 7.9 [SugarContent] 5.8 [ProteinContent] 17.7 [RecipeServings] 6.0 [RecipeYield] 12 Muffins [RecipeInstructions] Mix all ingredients by hand. Oil muffin tin or grease proof parchment paper with sprig of rosemary. Spoon mixture into muffin cups. Top with poppy & sunflower seeds, rosemary leaves, 2nd chili and bit more Parmesan. Bake at 350 F for 40 minute on bottom rack for crispy bottom. 2 for 360 calories.
[Name] Pasta Fagioli - Best Ever [AuthorId] 594704 [AuthorName] Fancie Face [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2018-04-17T18:28:00Z [Description] I have searched high and low for the best Pasta Fagioli Soup and decided to make my own from 2 seperate recipes from Italian Cookbooks and this is my version. You will not be disappointed, trust me. Thanks for trying. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/594704/DZR8cpj4SqmBlhSgozLZ_30713192_10216297624181029_7900343542126477312_n.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "2", "2", "14 1/2", "10", "15", "15", "15", "6 -8", "1", "2", "2", "1/2", "1/2", "4", "16"] [RecipeIngredientParts] ["sausage", "yellow onion", "carrots", "tomato paste", "diced tomatoes with juice", "frozen spinach", "cannellini beans", "garbanzo beans", "low sodium chicken broth", "bay leaf", "garlic cloves", "salt", "pepper", "bacon", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1124.7 [FatContent] 32.1 [SaturatedFatContent] 9.9 [CholesterolContent] 43.9 [SodiumContent] 2267.0 [CarbohydrateContent] 160.6 [FiberContent] 24.6 [SugarContent] 14.0 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook Sausage with casing off (chopped fine] and add Bacon and Diced Onion until cooked through. Add remaining ingredients and let cook on medium low for 1 hour. Cook Pasta until Al Dente. Place pasta in a bowl and then add your soup mixture. NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.
[Name] Acai Berry No-Bake Cheesecake [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-04-17T19:27:00Z [Description] Your guests will be wowed by this combination of tart pomegranate seeds, bittersweet cocoa nibs and velvety cheesecake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/Mb19yPNQLuZY0L1ggmid_92181H.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1/2", "0.5", "1", "1", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "light cream cheese", "lemon, zest of", "baking powder", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.6 [FatContent] 11.5 [SaturatedFatContent] 6.2 [CholesterolContent] 35.2 [SodiumContent] 278.4 [CarbohydrateContent] 23.2 [FiberContent] 1.1 [SugarContent] 18.3 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 375° F (190° C]. Mix melted margarine sticks and graham crumbs well with your fingers. Place on a non-stick baking sheet and bake for 5 to 8 minutes or until nicely browned.", "2. In a mixer, add cream cheese, lemon juice, lemon zest and condensed milk. Blend until smooth and fluffy. Add the acai powder and mix well. Remove mixture from bowl and into piping bag with a plastic spatula.", "3. In the bottom of a glass or mason jar, add a couple tablespoons of the cookie mixture. Pipe the cream cheese mixture on top, about 1.5 inches (4 cm]. Add a sprinkle of pomegranate seeds, a pinch of cookie crumbs and another bit of the cream cheese mixture. Garnish with pomegranate seeds and cocoa nibs. Repeat until all 12 glasses are filled. Refrigerate covered for 30 minutes or overnight, then serve." ]
[Name] Blackening Spice Mix [AuthorId] 309526 [AuthorName] Glori-B [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-04-18T17:25:00Z [Description] Commercial spice mixes are usually loaded with MSG, so I can't used them. Here is a simple to prepare spice mix that is excellent on chicken and fish. I've reduced the heat for my family's taste, but feel free to add a teaspoon of cayenne if you like your spice mix -- spicy! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["paprika", "white pepper", "black pepper", "salt", "onion powder", "garlic powder", "dried thyme", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 778.2 [CarbohydrateContent] 3.4 [FiberContent] 1.4 [SugarContent] 0.3 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] 1/3 cup [RecipeInstructions] Combine all ingredients in bowl and stir to combine. Store in glass jar. To use, sprinkle liberally on chicken or fish and cook in butter on high heat for blackening effect. Or not -- I have used this blend to spice up chicken I roast in a crockpot. So it is very versatile!
[Name] Instant Pot Hainanese Chicken and Rice [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-04-18T20:00:00Z [Description] A full meal of soup, poached chicken with dipping sauces, and rice. Modified from Amy+Jacky. April 2018. NOTE: Please read entire recipe! I list all the ingredients at the beginning, and then repeat ingredients by section. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/27/1rqic4lESYSCxmeoAcJG_hainanese-chicken-rice-instant-pot_5771.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/27/XH7xnBXrRoKEt1A7suA3_hainanese-chicken-rice-instant-pot_5784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/27/2f6DxkToQoKLFYphc3be_hainanese-chicken-rice-instant-pot_5760.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "8", "2", "2", "6", "4", "1", "8", "2", "2", "2", "2", "4", "2", "1", "5"] [RecipeIngredientParts] ["green onions", "shallots", "garlic", "ginger", "chicken broth", "coarse sea salt", "chicken thighs", "long-grain rice", "dark soy sauce", "sugar", "lime, juice of", "baby bok choy"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 563.1 [FatContent] 29.4 [SaturatedFatContent] 6.7 [CholesterolContent] 79.0 [SodiumContent] 1686.6 [CarbohydrateContent] 49.5 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["CHICKEN.", "2 Tbsp peanut oil; 6 stalks green onions, cut 2 inches long; 2 shallots, roughly chopped; 12 cloves garlic, smashed (a little more than a head]; 4 Tbsp ginger, unpeeled, sliced; 4 cups chicken broth; 1 Tbsp sea salt; 8 large chicken thighs (3-4 pounds].", "Heat up the Instant Pot (Saute]. When it says HOT, add 2 Tbsp peanut oil. Add green onions, shallot, smashed garlic, and sliced ginger, and saute for about 2 minutes, until fragrant.", "Pour in the chicken stock and deglaze the bottom of the pot. Add 1 Tbsp of sea salt and mix well. Place all the chicken into the pot; try to submerge them all. Close lid and cook at High Pressure for 8 minutes. When done, turn off the heat and allow to fully Natural Release (about 10-15 minutes]. Meanwhile, prepare an ice bath and place a cooling rack over a baking pan.", "When pressure is off, open the lid and carefully remove chicken using kitchen tongs. Place the chicken into the ice bath (or place under running cold tap water]. Then place them on the cooling rack to firm up the skin. (Chicken will be served at cool room temperature.]. When cool, transfer to a serving dish.", "Strain the chicken stock into a saucepan. Discard the solids. Wipe the Instant Pot clean with a damp paper towel.", "RICE.", "2 Tbsp peanut oil; 4 cloves garlic, minced; 1 cup broth from pot; 1 cup water; 2 cups Jasmine rice.", "Wipe Instant Pot with a damp paper towel. Heat up Instant Pot (Saute]. Meanwhile, rinse rice. When IP says HOT, add 2 Tbsp peanut oil then add the minced garlic. Stir until lightly golden. Add in the Jasmine rice, broth, and water. Close lid and cook at High Pressure for 3 minutes. Turn off the heat, Natural Release for 10 minutes, and then fully release the pressure. Open the lid and fluff rice with a fork -- it's ready to serve!", "SAUCES.", "> Sweet soy sauce > Combine 2 Tbsp dark soy sauce, 2 Tbsp shaoxing wine, 2 tsp sugar, 4 drops toasted sesame oil, and 1 Tbsp chicken broth from pot.", "> Green onion ginger sauce > In a small saucepan, heat 3 Tbsp peanut oil. In a small heatproof bowl, combine 2 stalks green onions, finely minced, and 2 Tbsp finely grated peeled ginger. When oil is hot, pour into bowl (it will sizzle!] and stir well. Add salt to taste.", "> Chili sauce > Combine 2 Tbsp hot sauce, 2 Tbsp finely grated peeled ginger, 3 cloves finely minced garlic, juice of 1 lime, and 1 tsp chicken broth from the pot.", "SOUP.", "Add 2 cups water to the remaining broth in the pot. Bring to the boil. Add the bok choy and reduce to a simmer. Cook for a few minutes, only until the bok choy is tender-crisp. If you wish, garnish with green onions thinly sliced on the diagonal.", "TO SERVE.", "I like to place everything (soup, chicken, sauces, and rice] on the table, for people to help themselves and condiment their food as they wish. =].", "NOTES * I prefer chicken thighs, but you could substitute whole legs, or breasts. * To cook the chicken on the stovetop, just simmer covered until done. Check after about 30 minutes; chicken should be cooked through but not falling off the bone. * For short-grain rice in the IP, for every cup of rice, use 1 1/2 cups liquid. * You could also cook the rice in a rice cooker; follow rice cooker instructions for proportions of rice and liquid for type of rice. * To substitute for the shaoxing wine, you could use pale dry sherry. For a nonalcoholic alternative, try apple juice or white grape juice; add it before the sugar, then add sugar to taste, so the sauce doesn't become too sweet." ]
[Name] Blistered Olives [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-04-18T20:56:00Z [Description] Make and share this Blistered Olives recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["green olives", "fresh garlic", "olive oil", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.7 [FatContent] 14.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1108.5 [CarbohydrateContent] 3.1 [FiberContent] 2.5 [SugarContent] 0.4 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a sauté pan heat olive oil over medium heat. Add olives and chili pepper; sauté just until olives begin to nicely brown. Add garlic and sauté 1 more minute. Remove from heat to a small bowl and toss with the lemon zest.
[Name] Spicy Dill Avocado Pickles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-04-18T21:21:00Z [Description] A great addition to a burger, hot dog, taco or Tex-Mex anything. Make absolutely sure the avocados are firm and under ripe. Pickling will soften them. Lasts about 5 in the refrigerator. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/4", "1", "1", "1", "1/2", "1/2", "2", "1", "2 -4"] [RecipeIngredientParts] ["distilled white vinegar", "water", "white sugar", "kosher salt", "brown mustard seeds", "fresh dill", "whole black peppercorn", "habanero peppers", "garlic clove", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.0 [FatContent] 30.8 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 3514.0 [CarbohydrateContent] 47.7 [FiberContent] 14.6 [SugarContent] 29.0 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] ["Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and pepper flakes. Bring to a boil; stir just until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.", "Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours." ]
[Name] Tomato Braised Cod and Mussels [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-04-18T21:42:00Z [Description] Make and share this Tomato Braised Cod and Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "8", "1", "1", "4", "2", "1", "1", "2", "1", "3/4", "1", "1", "1", "4"] [RecipeIngredientParts] ["salt", "fresh cracked pepper", "olive oil", "red bell pepper", "shallot", "garlic cloves", "tomato paste", "dried basil", "dried parsley", "tomatoes", "cod", "mussels", "butter", "fresh sage leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.5 [FatContent] 24.5 [SaturatedFatContent] 5.6 [CholesterolContent] 88.2 [SodiumContent] 1081.9 [CarbohydrateContent] 55.7 [FiberContent] 16.8 [SugarContent] 6.9 [ProteinContent] 41.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat a large, non-stick if you have it, skillet on medium high, add oil and heat until shimmering, but not smoking. Add mushrooms & peppers to pan, season and cook, stirring occasionally, until all liquid is released and cooked off. Add more oil if needed,. Add shallot and garlic, heat for a minute or so until fragrant. Add tomato paste and dried herbs and tomatoes, cook for a minute or so then then add wine, scrape the pan and turn down the heat. Add the fish and cover, allow to simmer for a few minutes before adding the mussels. Cover and continue to simmer until fish and mussels are done. About 8-10 minutes total. Plate mussels and fish, remove the bay leaf, turn up the heat, add butter and sage, stirring until sauce starts to thicken. Pour Sauce over fish and serve with roasted vegetables or pasta.
[Name] Homemade Mayonnaise [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-04-18T21:42:00Z [Description] Fresh is the best and by making your own, you'll appreciate how good Homemade Mayonnaise is and elevates your dishes beautifully... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/31/oBNXsxxuR5eVyhZZYibi_Homemade%20Mayonnaise_Fotor.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["Dijon mustard", "fresh lemon juice", "white wine vinegar", "sea salt", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2165.2 [FatContent] 236.5 [SaturatedFatContent] 27.5 [CholesterolContent] 737.8 [SodiumContent] 1309.1 [CarbohydrateContent] 6.4 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Use either immersion blender, food processor or just a blender. Slowly start processing egg yolks and mustard together by adding oil a little at a time (don’t rush it otherwise it will separate]. When reach desired consistency, add lemon juice, white wine vinegar, sea salt and sugar. Process the ingredients until all well blended and the mayonnaise is thick again. Keeps 1 week in the refrigerator.
[Name] Creamy Peanut Butter Frosting With Chocolate Morsels [AuthorId] 2002095982 [AuthorName] GaryinBuffalo [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-04-18T21:42:00Z [Description] This creamy peanut butter frosting with chocolate chunks is so good you might want simply eat it out of the mixer bowl! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/2", "6", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla", "sour cream", "creamy peanut butter", "buttermilk", "powdered sugar", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 603.4 [FatContent] 28.2 [SaturatedFatContent] 15.3 [CholesterolContent] 64.6 [SodiumContent] 207.6 [CarbohydrateContent] 84.1 [FiberContent] 1.1 [SugarContent] 80.0 [ProteinContent] 6.3 [RecipeServings] 15.0 [RecipeYield] 2-3 pounds [RecipeInstructions] Place cream cheese into a heavy duty mixer and mix on high until fluffy. Add the brown sugar and continue mixing about 2 minutes more until creamy. Add the vanilla, sour cream and peanut butter and mix until well blended. Add the powdered sugar one cup at a time until 1/2 of it is blended. Once thick add the buttermilk all at once. Mix on high for 30 seconds. Add the remaining powdered sugar and drizzle in the heavy cream to the appropriate consistency. Beat on high until fluffy. On the slowest speed, blend in the chocolate morsels. ENJOY!
[Name] PIneapple &quot;Upside-Down&quot; Cupcakes [AuthorId] 2002115796 [AuthorName] Ruby G. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-04-18T21:44:00Z [Description] These are, unfortunately, not my own creation. I got this off a series called Cupcake Diaries. The book is called Cupcake Diaries: Katie and the Cupcake Cure. I made these with my grandma once and I absolutely loved them! Baking them were so fun! I hope you have fun making them! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["15 1/4", "1", "1/2", "1/3", "4", "1", "8", "3/4", "1", "1"] [RecipeIngredientParts] ["sour cream", "eggs", "pure vanilla extract", "unsalted butter", "light brown sugar", "crushed pineapple", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.0 [FatContent] 31.1 [SaturatedFatContent] 12.0 [CholesterolContent] 124.1 [SodiumContent] 375.6 [CarbohydrateContent] 68.2 [FiberContent] 1.1 [SugarContent] 50.2 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 18 cupcakes [RecipeInstructions] Center baking rack in oven and preheat to 350 degrees Fahrenheit. Grease cupcake tins well with butter or cooking spray. Cupcakes: In a large mixing bowl combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until there are no lumps in the batter. Spoon the batter into the cupcake tins so that each tin is about halfway full. Topping: Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of pineapple. If you'd like, put one cherry on top, pressing it into the pineapple layer so it's level. Bake the cupcakes about 18 to 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. CArefully run a dinner knife around the edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the cupcakes cool for about 20 minutes; and then enjoy!
[Name] Vanilla Cupcakes With Vanilla Buttercream Frosting [AuthorId] 2002115796 [AuthorName] Ruby G. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-04-18T21:45:00Z [Description] I also got this recipe from Cupcakes Diaries. This time from a different book: Mia in the Mix. I haven't done this one but I will try it later on. I hope we can all have fun baking this recipe! ;P [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2/3", "3", "1", "1 1/2", "1 1/2", "1/4", "1/4", "1/2", "4", "1/3", "1", "1 -4"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking powder", "salt", "unsalted butter", "confectioners' sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 837.1 [FatContent] 34.1 [SaturatedFatContent] 20.7 [CholesterolContent] 176.7 [SodiumContent] 240.1 [CarbohydrateContent] 127.7 [FiberContent] 0.8 [SugarContent] 102.0 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 12 cupcakes [RecipeInstructions] Center baking rack in oven and preheat to 350 degrees Fahrenheit. Line cupake tins with cupcake liners. Cupcakes: In a medium bowl, beat the butter and sugar with and electric mixer on medium speed until fluffy. Then add the eggs one at a time. Blend in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt. With a mixer on low speed, add the flour mixture to the butter-sugar mixture and alternate with the milk. Mix until there are no lumps in the batter. Evenly fill the cupcake tins with the batter and bake for about 18 to 20 minutes or until a toothpick is inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely before frosting. Frosting: In a medium bowl mix the butter with an electric mixer until it looks fluffy. Add in some the sugar, alternating the milk and vanilla until it is all blended. Add food coloring per package's directions and mix well to color the frosting. then frost the cupcakes; and enjoy!
[Name] Crock Pot Irish Stew [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-04-18T21:45:00Z [Description] This can be made as either a stew or soup depending on how much flour or cornstarch you add, but the flavor is all there and it will definitely keep you nice and full on a cold day. It yields about 6 normal size bowls, so portion that into serving size and you'll know how many it can feed. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002119998/he4OyKmzSfOde1mijCCX_20180416_192804.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", NA, "1", "2", "3", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["beer", "lamb shoulder", "flour", "carrots", "celery ribs", "yukon gold potato", "rosemary", "garlic powder", "onion powder", "vinegar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.8 [FatContent] 33.5 [SaturatedFatContent] 14.3 [CholesterolContent] 111.2 [SodiumContent] 226.4 [CarbohydrateContent] 16.2 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 28.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot.", "Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half]. Then Chop your carrots and Celery and add to the crock pot.", "In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that]. pour over the contents of the crock pot.", "Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours.", "After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low.", "Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt.", "(Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup]." ]
[Name] Camp Half-Blood's Ambrosia and Nectar [AuthorId] 2002115796 [AuthorName] Ruby G. [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-04-18T21:45:00Z [Description] Not mine. I got it off of a website called Read Riordan (https://www.readriordan.com/). I love this website! and cannot wait to try out this recipe! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "8", "15", "16", "1", "1", "2", "32", "1"] [RecipeIngredientParts] ["sour cream", "mandarin orange sections", "cherries", "banana", "sweetened flaked coconut", "mini marshmallows", "pears", "guava nectar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2876.3 [FatContent] 112.1 [SaturatedFatContent] 76.2 [CholesterolContent] 242.2 [SodiumContent] 763.9 [CarbohydrateContent] 487.5 [FiberContent] 48.8 [SugarContent] 364.8 [ProteinContent] 26.3 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Step 1. Put the sour cream into the bowl and gently mix it until soft. Add the whipped topping and gently mix it into the sour cream until you have a smooth base for your ambrosia. Step 2. Drain the liquid out of the mandarin oranges and the cherries; then add the fruit into the bowl. Mix in the bananas and coconut flakes. Step 3. Make sure the marshmallows are room temperature—or even slightly warm—and add them to the bowl with the other ingredients. Stir all the ingredients gently until the marshmallows settle into the mixture easily. Step 4. Add sugar to taste. It’s okay to add more than one tablespoon but don’t overdo it! Step 5. Carefully add the ambrosia into the blender and mix for 1 minute on medium speed. Slowly pour the pear or guava nectar into the blender and mix for 1 to 2 minutes, until you are happy with the consistency, which should be smooth and not too thick. Step 6. Serve cold in a tall glass with a cherry (with stem] and an umbrella. Enjoy!
[Name] Crock Pot Beer &amp; Lamb Stew (Irish Stew) [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-04-18T21:45:00Z [Description] This is a nice and simple recipe if you would like a great cheap dinner. It can be either a soup or stew depending on if you add flour and cornstarch, but as you will see in the directions you can choose to make either. Both ways taste great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/37/hhxu3oRkT1esGsIZ6MKf_30850150_10211267047060454_510594644_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/37/2yRA2tqgSferbgKiRNFt_20180416_192804.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/37/7C6FXv1wT8e07zD2hlLb_20180416_192804.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "3", "2 1/2", "1", "1", "1", "1 -2", "1", "1", "1", "1"] [RecipeIngredientParts] ["beer", "lamb shoulder", "flour", "carrots", "celery ribs", "yukon gold potatoes", "onion powder", "garlic powder", "cornstarch", "rosemary", "white vinegar", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.4 [FatContent] 33.9 [SaturatedFatContent] 14.4 [CholesterolContent] 111.2 [SodiumContent] 233.6 [CarbohydrateContent] 66.1 [FiberContent] 5.5 [SugarContent] 5.0 [ProteinContent] 33.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] If your Lamb Shoulder has bone, then cut the meat from the bone and chop into 1 inch cubes. Season with Salt and Pepper, then dredge with flour & add to crock pot. Chop Onion into large pieces, and Celery & Carrots into manageable sizes and add to the crock pot on top the lamb. Mix the beer and chicken stock together with the Garlic powder, Onion Powder, Rosemary, and Vinegar (if you choose to use it] then pour into crock pot over everything. Chop Potatoes into bite size pieces and place in crock pot and place the lid on. Cook on Low for 7 hours. After 7 hours remove some liquid and mix with cornstarch until all mixed well, then combine with the contents of the crock pot, then continue cooking on low for 1 hour. (for an additional flavor boost after it's done cooking go ahead and mix in some seasoned salt.].
[Name] Cheesy Scalloped Potatoes &amp; Ham [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-04-18T21:45:00Z [Description] Make and share this Cheesy Scalloped Potatoes &amp; Ham 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/2002119998/HtgaxB81SHCaUyOUz5jn_20180405_185331.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Potato", "Cheese", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "4", "1", "10 1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["russet potatoes", "onion", "ham steak", "sharp cheddar cheese", "milk", "seasoning salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.2 [FatContent] 36.4 [SaturatedFatContent] 21.2 [CholesterolContent] 136.3 [SodiumContent] 1758.5 [CarbohydrateContent] 45.9 [FiberContent] 5.3 [SugarContent] 3.5 [ProteinContent] 40.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Go ahead and prep by preheating the oven to 400 Degrees Fahrenheit & spray your glass casserole Dish with cooking Spray.", "Dice your Onion into finely Chopped pieces and your ham into bite sized bits.", "Using either a knife or Mandolin slice your potatoes into thin slices (I Leave the skin on, but you can peal it if you choose].", "Mix the cream of Celery, Milk, and Seasoned salt together.", "To start the layering process start by spreading a thin layer of the cream of celery milk mixture in the bottom of the dish, then a simple layer of Potatoes. Then add a layer of Onion, then Ham, then Cheese, and finish with a layer of cream of celery milk mixture.", "Keep layering in that order till you are out of ingredients or the dish is full.", "Then take your butter and chop into small bits and spread about the top of the dish and cover with Aluminum Foil.", "Bake for an Hour and 20 minutes, then remove the foil and continue baking for the last 10 minutes, or longer depending on how much you would like it browned.", "The next step is the keep yourself from eating the whole dish yourself because it's going to taste amazing. Good luck with your cheesy adventure!" ]
[Name] Sour Cream Chicken Enchiladas [AuthorId] 1803376665 [AuthorName] Dawn H. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-04-18T21:46:00Z [Description] Make and share this Sour Cream Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "2", "10", "8", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "green chilies", "flour tortillas", "sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.4 [FatContent] 34.7 [SaturatedFatContent] 18.3 [CholesterolContent] 110.8 [SodiumContent] 1505.6 [CarbohydrateContent] 40.8 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dice the chicken and place it in a wok on low to medium heat. While the chicken is cooking, combine the soup, chilis, sour cream and cheese in a large bowl. While the chicken is cooking, experiment with spices such as onion and chili powder. Stir frequently and cook until done. Mix the chicken into the other ingredients in the bowl. Spread a spoonful of the chicken mixture onto one of the tortillas, it helps to not spread down the exact middle, since you will be rolling this up and placing the seam side down. Repeat the last step until the tortillas are gone and spoon the remaining mix over the tops. Feel free to sprinkle with some shredded cheese or enchilada sauce. I have had great luck adding a cup of cooked rice and a 16 oz can of black beans to the mixture to stretch the filling for even more tortillas. These go great in the freezer and can be taken from freezer to oven to cook about 30 to 45 minutes.
[Name] Graham Cracker Eclair [AuthorId] 801967 [AuthorName] pillsbury12 [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2018-04-18T21:47:00Z [Description] Make and share this Graham Cracker Eclair 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/801967/HNZOTHOaR1C4dbgBUOAG_cake.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "16", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.3 [FatContent] 14.7 [SaturatedFatContent] 6.8 [CholesterolContent] 29.2 [SodiumContent] 395.6 [CarbohydrateContent] 50.1 [FiberContent] 0.9 [SugarContent] 33.8 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] 1 13 x 9 pan [RecipeInstructions] ["Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.", "Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.", "Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.", "Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate." ]
[Name] Shawarma-Spiced Chicken With Garlic Yogurt Sauce [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-04-19T01:49:00Z [Description] Make and share this Shawarma-Spiced Chicken With Garlic Yogurt Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1/4", "1/4", "1/8", "1", "1", "1/8", "7", "2", "2", "1/8", "1"] [RecipeIngredientParts] ["chicken breast", "extra virgin olive oil", "lemon", "garlic cloves", "cumin", "turmeric", "curry powder", "cinnamon", "red pepper flakes", "kosher salt", "fresh ground black pepper", "lemon juice", "garlic cloves", "kosher salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.0 [FatContent] 14.2 [SaturatedFatContent] 3.5 [CholesterolContent] 72.6 [SodiumContent] 728.5 [CarbohydrateContent] 3.7 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] 4 Salads [RecipeInstructions] ["Place the chicken breasts, 1 at a time, in a Ziploc bag.  Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.", "In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.", "Pour the marinade into the bag with the chicken, massaging it to evenly coat.  Refrigerate and marinate for at least 1 hour, up to overnight.", "In a small bowl (or right in the container], combine the yogurt, garlic, lemon juice and salt.  Stir to combine and refrigerate until ready to use.", "Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Top each breast with 2 tablespoons sauce and a sprinkle of parsley.  Serve.", "Read more at https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/#yXiFpdlgXyXECXpM.99." ]
[Name] Hot and Sour Mango Pickle [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-04-19T03:50:00Z [Description] Make and share this Hot and Sour Mango Pickle 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/53/56/42/OXtPjx4BSBuTgKbefl9M_Jarred%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/8ijDmGUTRvmrQp867eIQ_Dried%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/bKmjXJ5RRemdC9e4cpGR_Cooking%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/AQFq2PNMSaar8r1gwvSt_Drained%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/Lo5BFoUJQVuj5kcEjctV_frying%20seeds%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/42IQmGmHSv6q10eZ0qQW_frying%20chilies%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/z0uouK6wRUmvFyCPnMNs_Drained%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/WWceT1Z1Q0CyaOQMdHdg_sour%20mangoes%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/S3C78u9QSfa9Q9C71wDe_mango%20pickle%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/1fIr0EjaSRWEBzQZBzYM_mango%20pickle%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/42/JGlTMiuRIKbARhCTViF7_Seasoned%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/eEbxKTJnSu2C9F19a4l1_Cooking%201%20s.jpg" ] [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Fruit", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "2", "1", "2", "1", "1", "10 -15"] [RecipeIngredientParts] ["mangoes", "sea salt", "olive oil", "black mustard seeds", "cumin seed", "fenugreek seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.6 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3502.1 [CarbohydrateContent] 41.4 [FiberContent] 5.3 [SugarContent] 33.8 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop the mango into 15 mm chunks and place in a lidded glass jar. Add the sea salt and shake thoroughly. Place in the sun and leave for 7 days. Removed the mango pieces and drain in a sieve. Leave overnight to dry. Mix one teaspoon of mustard seeds with the cumin and fenugreek and dry roast in a cast iron pan. Keep aside to cool. Add a little oil to the pan and fry the chilis for about 3 minutes. Remove and allow to cool. Add the mixed seeds and the chilies to a spice grinder and grind until very smooth. Heat the olive oil in a wok and add the remainder of the mustard seeds. When they begin to pop, add the mango chunks and mix thoroughly. Sprinkle over the ground spices and stir fry for about 5 minutes. Turn off the heat and allow to cool,. Store in a sterilised jar in the fridge.
[Name] Vegetarian Baachsh (Bochari Rice Dish) [AuthorId] 190906 [AuthorName] GalicioBocharit [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-04-19T07:04:00Z [Description] Make and share this Vegetarian Baachsh (Bochari Rice Dish) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Brown Rice", "Rice", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "500", "2", "4", "1", "1", "1", "1/4", "100"] [RecipeIngredientParts] ["brown rice", "mushrooms", "onions", "chicken bouillon", "celery", "cumin", "turmeric", "black pepper", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.4 [FatContent] 2.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 59.6 [FiberContent] 4.0 [SugarContent] 3.2 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4 liter pot, sautee onions until translucent, then add chopped mushrooms until tender. Rinse rice three times, add to the pot and add all of the remaining ingredients. Cover with 7 cups of water, cover pot and bring to boil. Lower heat and simmer for 45 minutes. Leave cover on and let stand for 20 more minutes before serving.
[Name] Blueberry Cheesecake Crumb Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-04-19T11:54:00Z [Description] Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you&rsquo;ll get two cakes packed in one amazing treat. From omgchocolatedesserts.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/44/Kdth4or9RUmydoHLYojJ_Blueberry%20cheesecake%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/44/X6t0mPjZTmqS7w1S4JCx_Blueberry%20cheesecake.JPG"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/3", "2", "1/4", "1/2", "1", "1/3", "1/3", "2", "1", "8", "8", "1/2", "2", "2", "1", "1 2/3", "1/2", "2 -3"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "lemon", "light brown sugar", "sugar", "eggs", "vanilla", "mascarpone", "cream cheese", "caster sugar", "cornstarch", "eggs", "vanilla", "blueberries", "powdered sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 398.9 [FatContent] 16.2 [SaturatedFatContent] 9.1 [CholesterolContent] 103.3 [SodiumContent] 264.4 [CarbohydrateContent] 56.8 [FiberContent] 1.4 [SugarContent] 27.6 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Line the bottom of 9\" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy. Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it’s too sandy squeeze it with your fingers to make pea size crumbs. Press about 2/3 of the mixture in the bottom and side (about 1 ½\" height] of the pan. Place the pan and remaining crumbs in the fridge. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs. Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil. To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it’s too thin add powdered sugar, if it’s too thick add more milk.
[Name] White Sauce Seafood Pizza [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2018-04-19T12:12:00Z [Description] This seafood pizza is pretty hard to top! With a combination of some of the most loved seafood out there along with fresh homemade dough and a lovely Mornay sauce, this is a scrumptious pie you just have to make! VIDEO https://www.youtube.com/watch?v=ZstfSj0TyqU [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/45/wyS8fGQtRBytVrE8eB3C_Seafood-Pizza-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/53/56/45/0YPF05YFRoiJbZihWqjo_Seafood%20Pizza%20%236_Fotor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/45/EjHbn9CfSsqeK5AO3qs3_Seafood%20Pizza%20%236_Fotor.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1/2", "1/2", "3", "2", "1", "12", "12", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "red onion", "garlic cloves", "mozzarella cheese", "scallops", "hot paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 995.4 [FatContent] 60.5 [SaturatedFatContent] 32.9 [CholesterolContent] 321.1 [SodiumContent] 2527.0 [CarbohydrateContent] 27.4 [FiberContent] 3.5 [SugarContent] 9.1 [ProteinContent] 83.7 [RecipeServings] nan [RecipeYield] 1 large pizza [RecipeInstructions] Preheat oven to 450ºF. Transfer dough to pizza pan. Cover bottom with mozzarella cheese. Place evenly crab meat, prawns and scallops on top. Sprinkle vegetable mixture and then ladle Mornay sauce over. Sprinkle parmesan cheese and some hot paprika. Transfer to the preheated oven and bake for 22 minutes or until seafood are cooked. Let it sits for 15 minutes before slicing.
[Name] Weight Watchers White Chicken Chili With Salsa Verde [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-04-19T13:35:00Z [Description] Tried this recipe thinking I'd be the only one to eat it, but family enjoyed it so much said to SAVE this recipe. A win-win for me as it's fast, easy, and only 1 WW Smart Point. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/46/xL9lnvhPRegSmgPTc0SC_WW%20white%20chili.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "2", "1", "1", "2", "1 1/4", "1", "1", "3", "2", "45", "1/3", "2", "1/3"] [RecipeIngredientParts] ["onion", "poblano chiles", "serrano chilies", "garlic", "chili powder", "kosher salt", "ground cumin", "ground coriander", "dried oregano", "reduced-sodium chicken broth", "boneless skinless chicken", "cannellini beans", "salsa verde", "fresh lime juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.1 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 58.2 [SodiumContent] 1047.2 [CarbohydrateContent] 24.3 [FiberContent] 7.8 [SugarContent] 4.7 [ProteinContent] 28.2 [RecipeServings] 10.0 [RecipeYield] 1 Pot [RecipeInstructions] Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Serving size: 1 c.
[Name] Scallop and Cara Cara Orange Ceviche [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-04-19T17:32:00Z [Description] A refreshingly tasty dish with a little bit of spice, this recipe makes for a great cold appetizer for a warm day.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/47/pUZFfQ7rRaeNSwwMu51I_GKRV_%20Cinco-De-Mayo-Ceviche_%2001%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/47/bcCoNqWRTqyn5fbbsBBA_GKRV_%20Cinco-De-Mayo-Ceviche_%2002%20(1].jpg"] [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1/2", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["sea scallops", "oranges", "shallot", "fresh lime juice", "kosher salt", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 5.4 [SodiumContent] 233.8 [CarbohydrateContent] 5.4 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.", "Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.", "slice scallops crosswise into 1/4” pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil." ]
[Name] Tequila Lemon-Limeade [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-19T17:37:00Z [Description] Make and share this Tequila Lemon-Limeade 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/53/56/48/EDR5rApQimGegbDye9ES_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2004%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/48/89C3kyi4SnS6x7Ak1Isz_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/48/jYF5akd1SiuPGEYpLgR5_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2002%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/48/NdCkYy4Suu8qHyniDUIw_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/48/Lv5lNGNRQVSCV6Qj2zHZ_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/48/sCvO1LTQRt2IV42Zvrxh_GKRV_%20Cinco-De-Mayo-tequila-Lemonade_%2002.jpg" ] [RecipeCategory] Beverages [Keywords] ["Citrus", "Fruit", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2/3", NA] [RecipeIngredientParts] ["fresh lemon juice", "fresh lime juice", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 4.7 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir tequila, lemon juice, lime juice and syrup in a large pitcher until completely combined. Chill until ready to serve. For serving, stir ice, lemon and lime slices into pitcher. Pour over ice-filled rocks glasses and top with lemon and lime slices. Do ahead: Cocktail can be made 8 hours ahead. Cover pitcher and chill. Add ice, lemon and lime slices just before serving.
[Name] Horchata Granita With Kiwi, Mango and Pineapple [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT12H [PrepTime] PT1H [TotalTime] PT13H [DatePublished] 2018-04-19T17:57:00Z [Description] Make and share this Horchata Granita With Kiwi, Mango and Pineapple 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/53/56/49/1ba1srqwRTe95l3nLa9u_GKRV_%20Cinco-De-Mayo-Party_%2004%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968497/37ZBM36QqqbtWB4ZrELd_GKRV_%20Cinco-De-Mayo-Party_%2004.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Mexican"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", NA, "1", "4", "1/4", NA] [RecipeIngredientParts] ["vanilla bean", "cinnamon stick", "sugar", "kosher salt", "mango", "kiwi fruits", "pineapple", "black sesame seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.1 [FatContent] 2.6 [SaturatedFatContent] 1.2 [CholesterolContent] 6.1 [SodiumContent] 31.3 [CarbohydrateContent] 68.3 [FiberContent] 3.4 [SugarContent] 27.2 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.", "Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13” x 9” baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups]. Reserve solids for another use (like cream-of-rice porridge]. Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.", "Freeze rice mixture until edges begin to set, 30–35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.", "Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.", "To serve, divide granita among bowls; top with fruit and sesame seeds.", "Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving." ]
[Name] Mexican-Style Pickled Vegetables [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-04-19T18:16:00Z [Description] Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/50/H2MrnK9kTdyqPmhVey1h_GKRV_%20Cinco-De-Mayo-Pickled-Mix_%2001%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/50/Dp42WMqSAS5OiG3ndz1w_GKRV_%20Cinco-De-Mayo-Pickled-Mix_%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/50/l3roZPyWTeyhmksTaSAT_GKRV_%20Cinco-De-Mayo-Pickled-Mix_%2001%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968497/uhYhpvs8Sa2WyRHM1lvl_GKRV_%20Cinco-De-Mayo-Pickled-Mix_%2001.jpg"] [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "1", "2", "1/3", "4", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["red onion", "chilies", "carrots", "black peppercorns", "allspice berry", "distilled white vinegar", "sugar", "kosher salt", "bay leaf", "dried Mexican oregano", "lemon", "fresh lemon juice", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 665.9 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 9447.0 [CarbohydrateContent] 145.8 [FiberContent] 17.7 [SugarContent] 99.8 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits. Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.
[Name] Carrot Habanero Hot Sauce [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2018-04-19T18:32:00Z [Description] Eat this fermented sauce on anything you would use your favorite jarred hot sauce or serve with our crispy fried fish tacos.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/51/QaQSus1kSjulMQAAMwfT_GKRV_%20Cinco-De-Mayo-Habanero-Salsa_%2003%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/51/1Jy5go47S2i6tG2mslTe_GKRV_%20Cinco-De-Mayo-Habanero-Salsa_%2002%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/51/PMFg9VEvSrmGLhq2GYHU_GKRV_%20Cinco-De-Mayo-Habanero-Salsa_%2002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968497/ugEGsfRpSVa5bW9IMjyz_GKRV_%20Cinco-De-Mayo-Habanero-Salsa_%2003.jpg"] [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2 1/2", "1/4"] [RecipeIngredientParts] ["carrot", "garlic cloves", "habanero", "kosher salt", "fresh lime juice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 28.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 766.5 [CarbohydrateContent] 6.8 [FiberContent] 1.7 [SugarContent] 3.1 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.", "Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.", "Cooks note: The longer this hot sauce ferments, the better it’s going to taste. If you’re new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it’s great as a fresh sauce, but by day 3, you’ll see what we mean." ]