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[Name] Kiwi and Tomatillo Pico De Gallo [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-04-19T18:38:00Z [Description] The creative combination of sweet and savory makes this salsa the best dish to eat with tortilla chips or as a topping on our crispy fish tacos.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/52/BGMtvMCsRXO8qVTeWaDU_GKRV_%20Cinco-De-Mayo-Tomatillo-Salsa_%2004%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/52/JX1yHPa0StSFozBwegX2_GKRV_%20Cinco-De-Mayo-Tomatillo-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/53/56/52/inggMjerSB2M6MjWxRRr_GKRV_%20Cinco-De-Mayo-Tomatillo-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/53/56/52/eJCSEmoRwOGAHc4TjSbd_GKRV_%20Cinco-De-Mayo-Tomatillo-Salsa_%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/52/T5Ev9gg3SnWh5Si3tRRG_GKRV_%20Cinco-De-Mayo-Tomatillo-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/lp943pQrSCyTDOxPRaJg_GKRV_%20Cinco-De-Mayo-Tomatillo-Salsa_%2004.jpg" ] [RecipeCategory] Sauces [Keywords] ["Fruit", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1/2", "3", "3", "6", "3", NA] [RecipeIngredientParts] ["kiwi", "red onion", "garlic cloves", "fresh lime juice", "basil", "kosher salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 37.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 8.7 [FiberContent] 1.8 [SugarContent] 4.7 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toss tomatillo, kiwi, onion, serrano, garlic, lime juice, and basil in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.
[Name] Crispy Corn and Beer-Battered Fish Tacos [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT4M [PrepTime] PT1H [TotalTime] PT1H4M [DatePublished] 2018-04-19T18:44:00Z [Description] Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968497/t4Ftsc2ESEao0R5ry8UQ_GKRV_%20Cinco-De-Mayo-Fish-Tacos_%2002%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/53/AKH6vX2iQEqc7jAoWosP_GKRV_%20Cinco-De-Mayo-Fish-Tacos_%2002%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/53/4DwfqlTQi7FF0qk22eJg_GKRV_%20Cinco-De-Mayo-Fish-Tacos_%2003.jpg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1", "1", "2", "2", "1/4", "12", "1/2", "3", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cod", "kosher salt", "all-purpose flour", "yellow cornmeal", "seasoning salt", "baking powder", "baking soda", "lager beer", "cider vinegar", "Kiwi and Tomatillo Pico De Gallo", "salsa", "Carrot Habanero Hot Sauce", "Mexican-Style Pickled Vegetables", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.4 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 36.5 [SodiumContent] 187.1 [CarbohydrateContent] 25.8 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 18.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Special Equipment: A deep-fry thermometer. Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish]. Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain. Fit a large heavy pot with thermometer; pour in oil to a depth of 3\". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain. Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
[Name] Hoosier Chicken Wings, Drummies, & Thighs [AuthorId] 695000 [AuthorName] MadCity Dale [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-19T20:54:00Z [Description] Like Grandma Matthews made on the farm. In Honor of my older brother’s “Genes party” Born 1932, passed April 4, 2018.  [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken legs", "eggs", "flour", "cayenne pepper", "paprika", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1647.7 [FatContent] 158.8 [SaturatedFatContent] 59.8 [CholesterolContent] 330.4 [SodiumContent] 544.0 [CarbohydrateContent] 16.6 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 34.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] On a large plate, combine flour, cayenne pepper, paprika, and salt. Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red]. 2 In a large saucepan, heat vegetable oil on medium heat. 3 On a large plate, combine flour, cayenne pepper, paprika, and salt. 4 Keep beaten eggs in a separate bowl. 5 Take 1 chicken leg and cover it is flour mixture. 6 Place the chicken leg in eggs and cover it in egg. 7 Place the chicken leg back into the flour mixture and cover it again in flour. 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying. 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time. 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate. 11 Allow plenty of time to cool before serving. 4 Keep beaten eggs in a separate bowl. 5 Take 1 chicken leg and cover it is flour mixture. 6 Place the chicken leg in eggs and cover it in egg. 7 Place the chicken leg back into the flour mixture and cover it again in flour. 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying. 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time. 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate. 11 Allow plenty of time to cool before serving.
[Name] Garlic and Apple Juice Infused Eye of Round Roast [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT2H30M [PrepTime] PT24H [TotalTime] PT26H30M [DatePublished] 2018-04-19T21:34:00Z [Description] Perfect every time, Garlic and Apple Juice Infused Eye of Round Roast is juicy, tender and delicious! A great meal idea for Sunday dinner or any dinner party!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/sfcMnHqvTmqiaZk0WrQl_16.jpg" [RecipeCategory] High Protein [Keywords] "High In..." [RecipeIngredientQuantities] ["1 -5", "5", "4", "3", "4", "2", "3"] [RecipeIngredientParts] ["eye of round roast", "garlic cloves", "black pepper", "dried oregano", "sea salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.1 [FatContent] 9.9 [SaturatedFatContent] 2.6 [CholesterolContent] 38.6 [SodiumContent] 616.2 [CarbohydrateContent] 5.0 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 12.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] The day before cooking, trim excess fat from roast. Clean and thinly slice the garlic. Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2\" deep. With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom. Rub the roast with olive oil and sprinkle with pepper, oregano and salt. Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning. Place in a plate or pan and refrigerate overnight. The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven. Heat the oven to 500 degrees. Unwrap the roast and place on a rack in a large roasting pan. Place oven rack at lowest position. Cook roast for 5 minutes per pound, no more! Turn off oven (gas ovens, turn on low] and leave roast in oven with door closed for 2 hours. Do not open the oven door at all during this time. After 2 hours, remove roast from oven and let stand for 20 minutes. Slice and serve. 6 to 8 servings.
[Name] Sourdough Bread Recipe [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2018-04-19T23:36:00Z [Description] Make and share this Sourdough Bread Recipe 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/W3T5WHnlTmCQFX3KPyPT_bread%202.jpg" [RecipeCategory] Breads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "2", "1/4", "250", "1 1/4"] [RecipeIngredientParts] ["flour", "table salt", "warm water", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1820.0 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 4671.6 [CarbohydrateContent] 381.6 [FiberContent] 13.5 [SugarContent] 1.4 [ProteinContent] 51.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift the whole wheat flour through a sieve to remove large pieces of bran. Stir in the 2 teaspoons of table salt and ¼ cup warm water to the bran flakes and set aside. In large bowl, add your starter and stir in 1 ¼ cups of warm water. Stir in the sifted flour until mixture is fully hydrated. Cover your dough with plastic wrap and set aside in a warm place for an hour. After an hour, begin to stretch and fold the dough. With a wet hand, grab the bottom of the dough and stretch it over the top to the other side. Rotate the bowl of dough 90 degrees and repeat. Do this until you have stretched the dough a total of four times. Repeat this folding process two more times allowing the dough to rest 30 minutes between folds. Add the bran, water, and salt mixture and fold three more times again with 30 minute rests. The bran and salt will be incorporated as you fold. After you have a total of 6 folds, turn the dough onto a floured surface. Roll the dough between two floured hands to create a tight boule. Dust the top of the boule liberally with flour. Line a mixing bowl slightly larger than the size of your boule with a towel and flour it as well. Fold the towel to cover the bread and refrigerate overnight. On day two, remove the loaf from the refrigerator and heat oven with cast iron pot to 500 degrees. Once heated, remove the pot from the oven and carefully turn the dough into the pot. Remove the towel and score or snip the top of the bread. Cover and bake at 450 degrees for 20 minutes. Remove the lid and continue to bake 15-20 minutes longer until desired crust is reached.
[Name] How to Make a Chocolate Cake Easy [AuthorId] 2002121354 [AuthorName] mikala.falk [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-04-20T16:22:00Z [Description] Make and share this How to Make a Chocolate Cake Easy recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "2", "3", "3/4", "1", "3/4", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "baking soda", "baking powder", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.4 [FatContent] 9.7 [SaturatedFatContent] 5.9 [CholesterolContent] 54.2 [SodiumContent] 175.4 [CarbohydrateContent] 25.4 [FiberContent] 1.2 [SugarContent] 22.3 [ProteinContent] 2.5 [RecipeServings] 18.0 [RecipeYield] 1 cake [RecipeInstructions] Pre-heat oven to 350 degrees. Grease and flour three 6\" X 1 1/2\" round cake pans. Mix together flour, cocoa powder, baking powder and baking soda. Set aside. In a large bowl, beat butter, eggs and vanilla. Gradually add sugar. Beat on medium to high speed for about 3-4 minutes until well mixed. Alternately combine in flour mixture and milk to batter while beating. Continue to beat until batter is smooth. Pour equal amounts of batter into greased and floured round cake pans. Bake 30 to 35 minutes. Check with a toothpick to se if it is done. Bake a few minutes more, if needed. Remove from oven and allow cakes to cool in pans for a few minutes. Place cakes on a wire rack, to them allow to completely cool.
[Name] Super Simple Rice Pudding [AuthorId] 2001331669 [AuthorName] laundrycrisis [CookTime] PT20M [PrepTime] PT1M [TotalTime] PT21M [DatePublished] 2018-04-20T16:25:00Z [Description] This is really simple ! Use leftover jasmine rice, or make some just for this. You can add more stuff - raising, cinnamon, etc if you want. If you have more than two cups of cooked rice, you can use more - the rice doesn't have to be exact. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "14", "14"] [RecipeIngredientParts] ["cooked jasmine rice", "sweetened condensed milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.9 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 33.7 [SodiumContent] 133.3 [CarbohydrateContent] 72.3 [FiberContent] 0.9 [SugarContent] 54.0 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] 1. Put all ingredients in a sauce pan. 2. Heat on medium, stirring constantly (I use a wire wisk] until it reaches a simmer. 3. Turn the heat to low and continue to heat and stir until the rice is very soft and the pudding is thickening. Enjoy warm or cold.
[Name] Gratin Meatballs Parmentier [AuthorId] 5558092 [AuthorName] Gils Smokin Kitchen [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-04-20T16:26:00Z [Description] Meatballs and sliced potatoes baked in a Béchamel sauce and topped with Mozzarella cheese. Recipe from ChefClub of France and translated to English. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/59/6XKc8viYQFvFWXI3kA6u_36988188_2207068975973086_8068328453331484672_o.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1 5/8", "1", "1", "2", "1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "ground beef", "onion", "paprika", "fresh parsley", "white sauce", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.7 [FatContent] 44.0 [SaturatedFatContent] 17.2 [CholesterolContent] 152.4 [SodiumContent] 650.0 [CarbohydrateContent] 62.1 [FiberContent] 7.6 [SugarContent] 8.3 [ProteinContent] 49.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400° F. Boil potatoes for 10 – 20 minutes until tender. Let potatoes cool slightly and then slice as pictured. Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured. Make Béchamel Sauce. Assemble Potatoes and Meat Balls as pictured and pour Béchamel Sauce over the top. Sprinkle grated Mozzarella over the top. Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.] and top is browned.
[Name] Avocado Toast With Poached Eggs & Prosciutto [AuthorId] 2002122188 [AuthorName] Samuel W. [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2018-04-20T16:27:00Z [Description] Breakfast for dinner just got a whole lot tastier. When I was a kid, there was nothing more exciting than the novelty of having pancakes for dinner. I still get a thrill out of indulging in the occasional meal swap, only now I do it in the form of avocado toast with poached eggs. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "4", "4", "6", "1", "1"] [RecipeIngredientParts] ["avocado", "eggs", "prosciutto", "butter lettuce", "cherry tomatoes", "cracked black pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.2 [FatContent] 26.3 [SaturatedFatContent] 5.7 [CholesterolContent] 372.0 [SodiumContent] 411.8 [CarbohydrateContent] 41.8 [FiberContent] 10.1 [SugarContent] 6.5 [ProteinContent] 20.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness. 2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper. 3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately. 4. ENJOY!
[Name] Mom's Crock Pot Roast Beef [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-04-20T16:28:00Z [Description] Hello! I thought I would share my mom's recipe that I've known my whole life. and I'll be honest... you won't see Onion in the pictures because I forgot to buy them... but they are supposed to be there :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/hIcg2j2YQBS42EKYiyVg_20180419_190338.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/2YCxNiVKSvqgGOU0sc3n_20180419_103821.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/EawwgytBSQaXnHfKu11P_20180419_104013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/H0246kPWS6quqSSKqVon_20180419_104256.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/ExXwcXfbQ1GfS44ECih5_20180419_104848.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/61/nvvXqXrQTO2BdQy3Gq4F_20180419_104200.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002119998/zAZZpR2kQZGEPeIebO5T_20180419_191113.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Onions", "Vegetable", "Meat", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "1", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["beef roast", "onion", "carrots", "celery ribs", "garlic powder", "onions", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.9 [FatContent] 11.1 [SaturatedFatContent] 4.4 [CholesterolContent] 173.7 [SodiumContent] 889.0 [CarbohydrateContent] 24.3 [FiberContent] 3.8 [SugarContent] 4.9 [ProteinContent] 59.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Season your Roast with Salt & Pepper, then place in the Crock Pot. Pour Dry Onion Soup over top the roast. Dice up your Veggies (Carrots, Celery, Onion, Potatoes] and add them to the Crock Pot surrounding the roast. (I like to add the potatoes last]. Add the Garlic Powder and Minced Onion to the top, then add the water. Cook on Low for 8 hours. Remove the Roast and Veggies from the crock pot and place on a separate dish, then take a heat proof cup or measuring cup and scoop some of the liquid from the Crock pot and mix it with the cornstarch until well mixed. Then add to the rest of the crock pot and wisk to thicken into a nice gravy. Serve and Enjoy the super simple meal.
[Name] Blueberry [AuthorId] 2002109610 [AuthorName] XavierPlayR [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-20T16:28:00Z [Description] Make and share this Blueberry recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Berries", "Fruit", "Sweet", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "12 -16", "6 -10", NA, "1/4"] [RecipeIngredientParts] ["water", "berries", "tea bags", "lemon juice", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 16.0 [RecipeYield] 1 Gallon [RecipeInstructions] Boil Water, Sugar and Berries. Transfer Everything to Container. Add Ice and, if you desire, Lemon or Lime Juice. Serve Chilled, Garnish with.
[Name] Stuffed Potato [AuthorId] 2000416151 [AuthorName] snazia397 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-20T16:29:00Z [Description] Make and share this Stuffed Potato 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/2000416151/A0HStqXTR21ME8Sl4xUg_IMG_1129.JPG" [RecipeCategory] Kid Friendly [Keywords] ["< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4 -6", "1", NA, NA, NA, "1 1/2", "1 1/2", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["chicken livers", "potatoes", "onion", "green chili", "salt", "pepper", "garlic paste", "ginger paste", "cinnamon", "cardamom", "tomato ketchup", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.4 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 3.8 [SodiumContent] 54.7 [CarbohydrateContent] 41.8 [FiberContent] 5.7 [SugarContent] 3.4 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the chicken livers well.Add salt,pepper,garlic and ginger paste,cinnamon and cardamom powder,tomato ketchup and mix well. Keep it aside for hours. Boil potatoes and make it mashed with pepper,salt and butter. Heat oil in a oak.Fry the livers with chopped onions and chillis. Make balls of mashed potatoes and stuff it with the livers. Then bake it in a oven or fry it .
[Name] Salad With Scrambled Egg [AuthorId] 2000416151 [AuthorName] snazia397 [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2018-04-20T16:30:00Z [Description] Make and share this Salad With Scrambled Egg 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/2000416151/tkqRn06qQe2uSnG9I7D6_IMG_1132.JPG" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, NA, "1"] [RecipeIngredientParts] ["egg", "cucumber", "tomatoes", "green chili", "salt", "pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.1 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 22.4 [CarbohydrateContent] 5.5 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in oak. Scramble the egg. Cut cucumber and tomatoes in long slices. Chop chillis. Add scrambled egg,cucumber,tomato and chillis. Then add salt,pepper and lemon juice.Mix and enjoy.
[Name] Vietnamese Braised Pork Belly & Eggs [AuthorId] 2002123146 [AuthorName] jeanniemeetworld [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-04-20T21:24:00Z [Description] A simple, delicious traditional Vietnamese staple. With just a few ingredients, this is an easy one to whip up for the whole family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002123146/7Qh58yvcT2mtwGSrNKvm_thit%20kho%2010.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Vietnamese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6 -8", "16", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "coconut", "salt", "sugar", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1391.8 [FatContent] 136.6 [SaturatedFatContent] 80.2 [CholesterolContent] 321.4 [SodiumContent] 162.4 [CarbohydrateContent] 21.9 [FiberContent] 14.8 [SugarContent] 6.9 [ProteinContent] 26.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Boil the eggs for 10 minutes, turn off the heat, but leave the eggs in the pot for another 5 minutes. Place the eggs in a cold water to cool them down. Peel the eggs and use a tooth pick to poke a few holes all around each egg. Next, rinse off your cut of pork and pat it dry with a paper towel. Cut the pork into approximately one and a half inch squares. Sprinkle with some salt and black pepper. Add 1 tbsp of oil and 1 tbsp of sugar to the dry pot and cook on high heat, stirring frequently until the sugar melts into a light brown liquid. Quickly, stir in all the meat so the caramel doesn’t burn on the bottom. When all the pieces of the meat turn light brown, pour in the full can of coconut soda and two cups of water. Sprinkle in a teaspoon of salt, a quarter teaspoon of black pepper and one tablespoon sugar. Cover the pot. As soon as the pot begins boiling, uncover it and skim away all the white foam off the surface. Add in the eggs and cover the pot once more. Bring the heat back down to low and let the dish simmer for about an hour, hour and a half – or until the water reduces almost to the bottom of the pot. This step largely depends on personal preference. If you like thicker sauce, allow it to cook for longer. Just know that leaner cuts of meat can dry out a little if you do. If you like a thinner, wetter sauce, take it off the heat sooner. As always, season to taste as you go!
[Name] White Bean Chocolate Chip Blondies [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-04-22T01:23:00Z [Description] These blondies mix up in a minute in the food processor, and no one can detect the beans! I love them as a lower calorie substitute for my favorite chocolate chip cookies. And they are gluten free. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1/4", "1/4", "1/4", "1", "2", "2", "1/2", "1/3"] [RecipeIngredientParts] ["white beans", "garbanzo beans", "dark brown sugar", "white sugar", "baking powder", "baking soda", "salt", "vanilla", "eggs", "flax seed meal", "chocolate chips", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.0 [FatContent] 5.8 [SaturatedFatContent] 1.9 [CholesterolContent] 31.0 [SodiumContent] 99.8 [CarbohydrateContent] 26.2 [FiberContent] 2.5 [SugarContent] 17.2 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 12 bars [RecipeInstructions] Preheat oven to 350 degrees F. Grease 8 X 8 baking pan. Measure drained and rinsed beans to make sure you have 1 3/4 cups. You may use canned or home-cooked beans, any white variety. Place drained beans and all other ingredients, except chocolate chips and nuts, into food processor ; process just until smooth, but not fluffy. Pour batter into prepared baking pan. Sprinkle chocolate chips and nuts over top. Bake for 30 minutes, until firm in the center and golden brown all over top. Center should spring back when touched lightly. Cool completely before cutting into 12 bars. Store in refrigerator.
[Name] Peanut Butter Cookies [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2018-04-22T23:36:00Z [Description] You know when you're in a JAM and need some PEANUT BUTTER cookies in a JIFFY?! If you can relate, then this 4 ingredient cookie recipe is just what you need. It's a fail safe recipe and you will never mess this one up. Perfect for cooking with kids! These cookies would be perfect as the 'bread' portion of an ice cream sandwich too! Think caramel ice cream, coffee ice cream, chocolate ice cream or even STRAWBERRY JAM ICE CREAM. DELICIOUS! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906133/zf6x3uISRxqdkQWgFVeK_IMG_1638.jpg" [RecipeCategory] Dessert [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["peanut butter", "egg", "powdered sugar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.3 [FatContent] 9.0 [SaturatedFatContent] 1.9 [CholesterolContent] 12.4 [SodiumContent] 83.8 [CarbohydrateContent] 14.0 [FiberContent] 1.0 [SugarContent] 12.2 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 15 cookies [RecipeInstructions] Preheat oven to 350, line a baking sheet with parchment paper. In a large mixing bowl or the bowl an electric mixer, mix together peanut butter and egg. Add in the granulated and powdered sugar and mix until fully combined. The dough may seem a little “dry” at first but it comes together nicely. Scoop or roll dough out into 1.5in balls on you parchment lined baking sheet. We like to use a well rounded TBS full and tap or scrap it out with a tiny spatula, then give them each a quick roll. Press cookies down with a fork. Bake at 350 for 9-10 minutes. We bake our cookies for 9 minutes but it all depends on your oven. Let cookies rest on the baking sheet for a minute to cool and then carefully lift the parchment paper off the pan and slide it onto a cooling rack to cool.
[Name] A1 Turkey Meatloaf [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-04-23T00:53:00Z [Description] Make and share this A1 Turkey Meatloaf 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/2001398683/78qShAFcSh6B0hM6ftNt_2035477423361777.jpg" [RecipeCategory] Sauces [Keywords] ["Meatloaf", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "1", "1/2", "1/2", "1/2", "1", "1/2", "1", "3", "3", "1 1/2", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["ground turkey", "bacon", "egg", "green pepper", "sweet pepper", "onion", "carrot", "onion powder", "garlic powder", "poultry seasoning", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 11.0 [SaturatedFatContent] 3.1 [CholesterolContent] 85.6 [SodiumContent] 664.4 [CarbohydrateContent] 11.6 [FiberContent] 1.5 [SugarContent] 1.8 [ProteinContent] 21.3 [RecipeServings] 10.0 [RecipeYield] 1 meatloaf [RecipeInstructions] Chop onion, sweet pepper, and carrot. I leave them fairly large but you can finely dice if you choose. Cut bacon into cubes, about the same size as your cut vegetables. In large bowl,. Add meat, bacon, vegetables, egg, spices, and 1/2 cup A1 sauce. Mix these ingredients together then add breadcrumbs until meatloaf will hold together when shaped. Spray large loaf pan (can use 9x13 if you don't have a loaf pan]. Form meatloaf and cover. Cook covered 45 minutes at 350*. Take cover off meatloaf, drain excess juice (lots of juice will be made from bacon and vegetables]. Cook uncovered an additional 30 minutes. Brush remaining A.1. on meatloaf and finish cooking last 15 minutes. Allow to sit for 10 minutes after removing from the oven before cooking so juices can set. Cut and serve.
[Name] (Leftover) Charoset Apple Pie [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-04-23T03:48:00Z [Description] What do you do with leftover charoset? MAKE A PIE, OF COURSE! Posted on https://hubpages.com/holidays/leftover-charoset-pie [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1", "1", "1/2", "6", "1/4 - 1/2", "1/3", "1", "1", "1", "1", "1/3", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["matzo meal", "raw sugar", "ground cinnamon", "salt", "unsalted butter", "margarine", "apples", "walnuts", "sweet red wine", "honey", "ground cinnamon", "salt", "arrowroot", "matzo meal", "raw sugar", "ground cinnamon", "nutmeg", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.8 [FatContent] 27.0 [SaturatedFatContent] 15.0 [CholesterolContent] 61.0 [SodiumContent] 128.9 [CarbohydrateContent] 77.3 [FiberContent] 6.1 [SugarContent] 43.7 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 6-8 pieces [RecipeInstructions] ["Preheat the oven to 375 degrees Fahrenheit.", "For the crust: Use a food processor or a fork to mix all the dry ingredients: the matzo meal of crushed matzo, sugar, cinnamon, and salt.", "Mix in the melted butter.", "The crust will still appear pretty crumbly at this point.", "Press the mixture into the bottom and up the sides of a 9-inch pie pan.", "Pre-bake the crust for 8-10 minutes.", "For the pie filling, either use enough leftover charoset to fill a 9-inch pie pan, adding 1 tbsp Arrowroot added to absorb liquid and help the filling set OR follow the steps below.", "For the charoset filling: Add all the apples, walnuts, wine, honey or agave nectar, cinnamon, salt, and arrowroot to a food processor and pulse until everything is in small pieces. For a smoother pie filling texture continue pulsing the mixture until it just starts to look smooth.", "For the crumb topping: Combine matzo meal or crushed matzah, sugar, cinnamon, and nutmeg. Cut in the butter with either a food processor or a fork until fully incorporated, leaving you with a tasty, crumbly topping.", "Putting it together: The oven is already preheated, thanks to pre-baking the matzo meal crust.", "Scoop the filling until the crust is filled and the filling is slightly rounded.", "Use your spoon or scoop to smooth the top.", "Cover the charoset filling with the crumble topping.", "Cover the pie with aluminum foil and bake in the oven for 35 minutes.", "Remove the foil and bake the pie for another 25 minutes.", "Remove the pie from the oven and place on a cooling rack or a cool burner and allow to cool for two hours to overnight." ]
[Name] Mexican Street Corn Casserole [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-04-23T14:07:00Z [Description] Make and share this Mexican Street Corn Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/73/HgKaSzVFTDGFzcR3q2HR_StreetCornCasserole.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["7", "1/4", "1/2", "1", "1", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["corn", "mayonnaise", "sour cream", "monterey jack cheese", "parmigiano-reggiano cheese", "butter", "egg", "fresh cilantro", "limes", "Cotija cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 309.5 [FatContent] 18.4 [SaturatedFatContent] 10.5 [CholesterolContent] 71.6 [SodiumContent] 466.8 [CarbohydrateContent] 25.1 [FiberContent] 3.0 [SugarContent] 6.4 [ProteinContent] 15.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later. Preheat the oven to 350 degrees. Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine. Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes. Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole. Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!
[Name] Emoji Cat Sugar Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2018-04-23T18:18:00Z [Description] Make and share this Emoji Cat Sugar 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/33186/2vbVEyvGSQCW5hMWu4tT_GKPCB201_0065-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/cMU84wEPSUuI6tYjOB10_GKPCB201_0139-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/t4VqFI5gRlODSRRPbCmL_GKPCB201_0068-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/3qoCJe4zTYWQu9leQCiu_GKPCB201_0073-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/rExDnzKRISuTOy4CDQHu_GKPCB201_0094-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/OkilWF4iRDadG5cf8A8p_GKPCB201_0106-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/74/X5XaN0xR1OLgRjhz6FAe_GKPCB201_0110-16x9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3 3/4", "1/2", "1/2", "8", "2", "2", "4", "1", "1", "6", "4", "1/2 - 3/4", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "sugar", "eggs", "confectioners' sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.3 [FatContent] 9.9 [SaturatedFatContent] 6.0 [CholesterolContent] 43.0 [SodiumContent] 77.1 [CarbohydrateContent] 73.9 [FiberContent] 0.6 [SugarContent] 55.3 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 20-22 Cookies [RecipeInstructions] In a large bowl, whisk to combine flour, baking powder and salt. In the bowl of a stand mixer, use a paddle attachment to beat butter and sugar on medium speed until pale and fluffy, about 2-3 minutes. Add eggs, one at a time, and beat to combine. Reduce speed to low and gradually beat in flour. Divide dough in half and shape each half into a flat disk. Working one at a time, place the dough on a silpat or piece of parchment paper cut to 12x17 inches. Cover with a large piece of plastic wrap and roll dough out to 1/4-inch thick. Place rolled dough, covered with plastic on a baking sheet. Repeat process with 2nd disk and place rolled dough on top of 1st piece. Refrigerate until dough is firm, about 1 hour. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove plastic from dough and use a 4-inch cat emoji cutter to cut out shapes. Place cookies 1 1/2-2 inches apart on prepared baking sheets. Roll out scraps and repeat process. Chill for about 15 minutes if dough is too soft. Bake cookies rotating baking sheets halfway through until edges start to turn golden, about 12-14 minutes. Transfer cookies to a wire rack to cool completely before decorating. To make the icing: Place sugar, meringue powder and 1/2 cup water in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with whisk attachment, whisk to combine until smooth and thick, adding additional water to achieve a thick but pourable consistency. Separate icing into four bowls and use coloring gels to dye icing red, yellow, black, and light blue. Fill a small squeeze bottle with yellow royal icing and trim the tip to make it easier to squeeze the icing out. Alternatively use a pastry bag fitted with a small tip. Fill a pastry bag fitted with a small tip or squeeze bottle with black royal icing. Fill a pastry bag fitted with a small tip or small squeeze bottle with light blue royal icing. To decorate cookies, start with the yellow royal icing and draw an outline around the edge of the cookie. Fill the center with yellow icing by squeezing in a zig zag and then use a toothpick to make smooth. Place heart eyes on some of the cookies. Let icing dry completely before decorating the face. Once the yellow icing is dry, use the black icing to make eyes, whiskers and a mouth. Let dry completely. Use the light blue royal icing to draw tears of laughter on some of the cat emojis.
[Name] Emoji Sprinkles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8H [PrepTime] PT45M [TotalTime] PT8H45M [DatePublished] 2018-04-23T18:27:00Z [Description] Make and share this Emoji Sprinkles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/gOgAaKXS1i1pcV33jNEd_GKPCB201_0168-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/75/AbDGsrDSQuYZwNdKomA5_GKPCB201_0186-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/75/5WNTupbERBeVjBkrnYPa_GKPCB201_0165-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/75/dfL4JPMuRgSKb5mqtC0w_GKPCB201_0171-16x9.jpg" ] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["6", "4", "3/4", "1/2", "1/4", "1/2", "1/8", "30"] [RecipeIngredientParts] ["confectioners' sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 9.0 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 80-100 Sprinkles [RecipeInstructions] Line a baking sheet with parchment paper. Place sugar, meringue powder and water in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with whisk attachment, whisk to combine until smooth and thick. Separate meringue into 4 bowls. Use coloring gels to dye icing red, yellow, black and light blue. Transfer yellow to a squeeze bottle or pastry bag fitted with a small tip. Transfer black to a squeeze bottle or pastry bag fitted with a small tip. Transfer red to a squeeze bottle or pastry bag fitted with a small tip. Transfer blue to a squeeze bottle or pastry bag fitted with a small tip. To make emoji face sprinkles, pipe yellow icing into small circles, about 1/2-3/4 inches wide. For best results, use a stencil with circle shapes and follow the lines. Carefully place heart sprinkles on some of the dots to make the eyes. Leave some plain to decorate once dry. To make heart emoji, pipe red into 1/2-inch hearts. For best results, use a stencil with heart shapes and follow the lines. Pipe some of the light blue meringue into 1/2-inch tear drops. For best results, use a stencil with tear drop shapes and follow the lines. Let dry until completely set, about 6-8 hours. Once dry, use the black royal icing to paint the face of the emoji’s into different expressions. Let dry completely. Peel sprinkles off parchment and use to decorate cakes, cookies or sprinkle on ice cream sundaes.
[Name] Gin and Tonic Jelly Mold [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-04-23T19:39:00Z [Description] Make and share this Gin and Tonic Jelly Mold 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/53/56/76/zETtfb4ORiywXNnOI8VL_GKPCB202_0125-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/oyArOrOT3GgdNWQmLTxP_GKPCB202_0133-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/76/y1aEAAPFSDNtGWQZ5XS7_GKPCB202_0171-16x9%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/76/FhPOnT61SDG0NISNhpyE_GKPCB202_0185-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/76/BYB9ABjjSKW6bzSc6Th7_GKPCB202_0206-16x9.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1 1/2", "1 1/4", "38", "1", "2 1/2", "2", "1", NA] [RecipeIngredientParts] ["water", "sugar", "gelatin", "tonic water", "limes", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1927.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 168.0 [CarbohydrateContent] 317.8 [FiberContent] 3.8 [SugarContent] 305.4 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] 1 6 Cup Jello Mold [RecipeInstructions] Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet. To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly. Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight. To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.
[Name] Princess Dress Cake Truffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-04-23T19:47:00Z [Description] Make and share this Princess Dress Cake Truffles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/jovwPHAPQQSEeLrRZwrC_GKPCB206_0052-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/77/noXHy79bRrGuE74yAJ86_GKPCB206_0006-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/77/ubJSAkkQSeJEgrjoV2JY_GKPCB206_0035-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/77/MUyREDuMSpydOAxot9CT_GKPCB206_0036-16x9.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", NA, NA, NA, "1", "1", "1", "1", "1", "4", "4", "4", "8 -10", "8 -10", "3", NA, "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["chocolate", "chocolate", "chocolate", "dragees", "spaghetti", "sugar", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1576.6 [FatContent] 76.9 [SaturatedFatContent] 35.8 [CholesterolContent] 4.3 [SodiumContent] 1446.9 [CarbohydrateContent] 236.2 [FiberContent] 18.8 [SugarContent] 132.2 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] 4 truffles [RecipeInstructions] ["Bake cakes according to packing instructions, let cool completely. Crumble cakes into a large bowl and add 1/2 cup of vanilla frosting. Mix together until smooth.", "To create the dresses, shape about 1 cup of the cake mixture into a large cone shape, rolling to smooth out. The dress should be about about 3 inches in diameter across the bottom and 3-3 1/2 inches tall. Place on a parchment-lined baking sheet. Repeat until you have made 4 dresses total.", "To build the torsos, roll 1/4 cup cake dough into a log and flatten the top and bottom. On one flat side, pinch down the center and then use a small paring knife to cut away part of the dough so that it looks like two shoulders. Trim a little bit straight down on all sides if the torso is too thick. Lay flat on the work surface and trim diagonally on both sides to create almost a heart shape. Place on the parchment-lined baking sheet. Repeat until you have made 4 torsos total. Stick a dowel or stick into the top of each torso and stand upright.", "To make the Yellow Dress:", "Microwave to melt 1 cup of yellow candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.", "Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted yellow chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over yellow nonpareils, coating all over. Let dry.", "Dip the torso into the melted yellow chocolate, spooning over to coat. Transfer to the sheet tray and immediately coat with yellow nonpareils. Let dry. Transfer remaining chocolate to a small piping bag.", "Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick. Microwave the chocolate in the piping bag for 15-30 seconds to reheat.", "Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some nonpareils to cover. Using the chocolate as glue, attach two yellow Mike and Ike halves vertically on each shoulder. Attach the white heart-shaped Air Head onto the torso. Attach two yellow-red striped candy belts in the shape of an upside down V on the dress. Attach a yellow-red striped candy belt around the waist.", "Attach three pearl dragees down the middle of the dress in between the yellow-red striped candy belts.", "To make the candy decorations for Yellow dress:", "Roll out one white Air Head with a rolling pin. Using kitchen shears, cut a heart with a flat bottom, to fit on the torso of one of the dresses. Using kitchen shears, cut two yellow Mike and Ikes vertically. Cut one yellow-red striped candy belt to fit around the waist of one of the dresses. Cut the yellow-red candy belts so that you have two strips that hang from the waist to the bottom of the dress.", "To make the Blue Dress:", "Microwave to melt 1 cup of blue candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.", "Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted blue chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over blue crystal sprinkles, coating all over. Let dry.", "Dip the torso into the chocolate, spooning over chocolate to coat. Transfer to the sheet tray and immediately coat with blue crystal sprinkles. Let dry. Transfer remaining chocolate to a small piping bag.", "Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick. Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some sprinkles to cover.", "Using the chocolate as glue, attach three small blue sour spaghetti candy strips horizontally on each shoulder. Attach a blue striped candy belt around the waist. Attach a blue striped candy belt around the bottom of the dress. Attach three pearl dragees vertically in the center of the torso. Attach the ruffled Air Head strips around the bottom of the dress, above the blue striped candy belt. Attach blue sour spaghetti strings around the bottom of the dress, above the white ruffles.", "To make the candy decorations for Blue dress:", "Roll out three white Air Heads with a rolling pin. Using kitchen shears, cut enough strips to go around the bottom of one of the dresses. Cut into the strips to create a ruffle design, making sure not to cut all the way through.", "Cut one blue striped candy belt to fit around the waist of one of the dresses. Cut enough of the blue striped candy belts to fit around the bottom of one of the dresses.", "Using kitchen shears, cut two blue sour spaghetti strings into six small pieces to fit horizontally across the shoulders.", "To make the Purple Dress:", "Microwave to melt 1 cup of lavender candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.", "Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted lavender chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over purple sanding sugar, coating all over. Let dry.", "Dip the torso into the chocolate, spooning over chocolate to coat. Transfer to the sheet tray and immediately coat with purple sanding sugar. Let dry. Transfer remaining chocolate to a small piping bag. Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick.", "Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some purple sanding sugar to cover. Using the chocolate as glue, attach two pink Mike and Ike halves vertically on each shoulder. Attach the pink Mike and Ike slim quarter pieces near the neck of the dress to resemble a collar. Attach the pink candy belt vertically around the waist so that it fans out as a skirt. Attach a small white Air Head strip around the waste. Attach a small white flower sprinkle in the center of the torso.", "To make the candy decorations for Purple dress:", "Cut the pink candy belts so that you have six strips that hang from the waist to the bottom of the dress. Cut each strip vertically so that it fans out into four strips, making sure not cut all the way through. Using kitchen shears, cut two pink Mike and Ikes vertically. Cut one pink Mike and Ike vertically and then cut one of those in half vertically so you have two thin pieces.", "Roll out one white Air Heads with a rolling pin. Using kitchen shears, cut enough thin strips to around the waist of the dress.", "To make the Green Dress:", "Microwave to melt 1 cup of green candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.", "Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted green chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over green sanding sugar, coating all over. Let dry.", "Transfer remaining chocolate to a small piping bag. Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick.", "Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some green sanding sugar to cover.", "Using the chocolate as glue, attach three small green sour spaghetti candy strips horizontally on each shoulder. Attach five Mike and Ike halves evenly around the top of the dress with points facing down. Attach the cut green sour spaghetti strips in between the Mike and Ikes so that it is an alternating pattern. Attach a white Air Head strip around the waist. Attach enough white Air Head strips to go around the bottom of the dress. Attach three small flower sprinkles on the torso.", "To make the candy decorations for Green dress:", "Roll out three white Air Heads with a rolling pin. Using kitchen shears, cut enough strips to go around the bottom of one of the dresses. Then cut a enough thin strips to around the waist of the dress. Using kitchen shears, cut four green Mike and Ikes vertically. Using kitchen shears, cut seven green sour spaghetti strings vertically, making sure not to cut all the way through. Cut two green sour spaghetti strings into six small pieces to fit horizontally across the shoulders." ]
[Name] Swirled Marshmallow Castles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-23T19:52:00Z [Description] Make and share this Swirled Marshmallow Castles 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/53/56/78/NYWsKyMqTb0tXv5xGJkv_GKPCB206_0095-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/nV4WQXfRN2FCsMSuBLkC_GKPCB206_0123-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/w3DZlfxThGh8LJwe8hyw_GKPCB206_0123-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/Pbq79tTMQLuG96zkcKud_GKPCB206_0062-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/scHbvJ2WS7C9vghTHuZm_GKPCB206_0074-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/DzwbXTnBQGaDklhZIX3b_GKPCB206_0075-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/78/rxLZlZ1gRJmsRpnUTyvi_GKPCB206_0085-16x9.jpg"] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "3", "1", "1 1/3", "1", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["unflavored gelatin", "cold water", "granulated sugar", "light corn syrup", "confectioners' sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.1 [CarbohydrateContent] 49.0 [FiberContent] 0.0 [SugarContent] 32.2 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 12-15 Castles [RecipeInstructions] Spray a baking sheet with cooking spray and line with parchment paper. Spray parchment and sides of pan. Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over. Let sit. until gelatin firms, about 3-5 minutes. In a medium saucepan fitted with a candy thermometer, combine granulated sugar, 1/2 cup corn syrup and remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves, then turn the heat up to high and stop stirring. Cook until the syrup reaches 240 degrees, about 6-8 minutes. Add remaining 1/2 cup corn syrup to the bowl of a stand mixer fitted with a whisk attachment. With the mixer on low, add the gelatin, then slowly pour in the hot syrup down the side of the bowl. Gradually increase speed to medium high and whisk until mixture is light and fluffy and has tripled in volume, about 7-8 minutes. Remove bowl from stand and drip about 5-6 drops each of pink and yellow food coloring and 4 of green food coloring gel. Use a rubber spatula to fold colors into streaks but do not not mix to completely combine. It should only take 1-2 folds. Spread onto prepared baking sheet and let set for 4-6 hours. In a medium bowl, whisk to combine confectioners sugar and cornstarch. Use a sifter to coat the top of the fully set marshmallows with the mixture. Flip the pan onto a clean work surface, and dust with more of the confectioners sugar and cornstarch coating. Using a 4-inch castle-shaped cookie cutter, cut the marshmallows into shapes.
[Name] Cactus Meringues [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-04-23T20:51:00Z [Description] Make and share this Cactus Meringues recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/z8pxiQZSPOV7cmt4fTTQ_GKPCB203_0031-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/79/dV0BPwxQY6Xg36m6zIDw_GKPCB203_0023-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/79/7oYpz9tSQvuMylN23mYH_GKPCB203_0004-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/79/zJEjBcc3RQW4npOe24qK_GKPCB203_0006-16x9.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "8"] [RecipeIngredientParts] "sugar" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 25.1 [FiberContent] 0.0 [SugarContent] 25.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 18-20 cacti [RecipeInstructions] Preheat your oven to 350 degrees F. Line a baking tray with parchment paper and spread sugar in a layer. Place the sugar inside the oven and bake until sugar is hot to the touch but not caramelized, about 7-10 minutes. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on the slowest speed. Over the next 7-8 minutes, gradually crank up your mixer to full speed until the eggs have reached stiff peaks. Take your sugar out of the oven and turn it down to 200 degrees F. Slowly add the sugar to your eggs with the mixer still on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate. Once all the sugar is added keep the mixer going for a minute longer or until your mixture is looking thick and glossy. A good way to check if it is done is to dip your finger into the mix and see if creates a peak once pulled out. If you can move your finger and the meringue stays still, it’s ready. Paint two piping bags green and one pink. Fit the 6B Wilton nozzle in one green bag, the 798S nozzle in the other green bag and the JEM 30 nozzle in the pink bag. Use the 6B Wilton nozzle to pipe bulbus round cactus shapes and the 798S nozzle to pipe succulent shapes. Use the pink bag to add little flowers to your cacti. Bake meringues for 40 minutes or until the cactus come away from the baking paper clean and the base is firm.
[Name] Candy Crystals [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-23T21:00:00Z [Description] Make and share this Candy Crystals recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0OXWEyfTS2vrZRzvs4wA_GKPCB205_0024-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/80/WV6mAxgHQwEurJ4K6ydQ_GKPCB205_0094-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/80/REIGstgRfCjCzSvRT3xA_GKPCB205_0110-16x9.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "3/4", "2 1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["water", "light corn syrup", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 8.1 [FiberContent] 0.0 [SugarContent] 6.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 80-100 Crystals [RecipeInstructions] Line a baking sheet with parchment paper and spray with nonstick cooking spray. In a medium saucepan over medium high heat, stir to combine the water, light corn syrup and sugar. Attach a candy thermometer to the pan, bring mixture to a boil, reduce to a simmer and cook until thermometer reads 290 degrees F. Remove saucepan from heat and let cool until the bubbling has stopped. Carefully add the food coloring and whisk until completely combined. Pour the candy in a layer onto the prepared baking sheet and shake the pan gently so that the candy is in an even thin layer. Let cool completely at room temperature until hardened, about 3-4 hours and up to overnight. Use a towel to protect your hands and break the candy into different sizes pieces, about 1-2 inches. Dip the tip of a small brush into the lemon extract, then coat in gold dust. Brush onto edges to accent the candy with gold dust.
[Name] S'more Cake - Pampered Chef [AuthorId] 618715 [AuthorName] Scarlett516 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2018-04-23T21:07:00Z [Description] Make and share this S'more Cake - Pampered Chef recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "1 2/3", "1", "8", "1", "3"] [RecipeIngredientParts] ["egg", "sour cream", "marshmallows", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.4 [FatContent] 7.8 [SaturatedFatContent] 4.5 [CholesterolContent] 28.4 [SodiumContent] 58.0 [CarbohydrateContent] 27.8 [FiberContent] 0.5 [SugarContent] 20.6 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the oven rack in middle of the oven and preheat broiler. Microwave the chocolate in microwave safe bowl on HIGH 30–60 seconds or until it’s mostly melted. Stir until smooth and set aside. Combine cake mix, egg, and sour cream in the medium bowl and mix until blended. Pour the batter into microwave-safe 9\" diameter pan. Microwave, covered, on HIGH 4–5 minutes or until center of cake is firm and springs back when pressed. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30–60 seconds or until marshmallows are golden brown. Remove from broiler; sprinkle with crackers and drizzle with chocolate.
[Name] Mini Crystal Cheesecakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2018-04-23T21:17:00Z [Description] Make and share this Mini Crystal Cheesecakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/K0gl2D5QDucf7YIz7gfg_GKPCB205_0081-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/82/wf5uFZPQ1q0qMth5F4aK_GKPCB205_0072-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/82/Au5UdMZUQUuQyOprcoXp_GKPCB205_0048-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/82/Z3SbFnJ0Qy95xKm83SoQ_GKPCB205_0062-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/82/iNOmHVXvSjerhR9a7zVk_GKPCB205_0093-16x9.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "24", "1/2", "1", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["sugar", "salt", "unsalted butter", "cream cheese", "sugar", "honey", "eggs", "Candy Crystals"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 13.2 [SaturatedFatContent] 7.2 [CholesterolContent] 59.7 [SodiumContent] 155.1 [CarbohydrateContent] 11.7 [FiberContent] 0.2 [SugarContent] 8.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 Cheesecakes [RecipeInstructions] Preheat oven to 325 degrees F. Spray two mini cheesecake pans with nonstick cooking spray. To make crust, in a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, pinch salt and melted butter and stir until crumbs are completely coated in butter. Spoon a scant tablespoon into the wells of the pans and gently press onto the bottom. Bake for 8 minutes; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ½ cup sugar and honey on medium speed until smooth. Reduce speed to low and beat in eggs, one at a time, until just combined. Seperate the cheesecake batter equally into 3 bowls, about 1 ? cups per bowl. Add 1-2 drops of food coloring to each bowl and fold to combine to make jewel toned blue, green and purple batters. Fill the wells of the pan ¾ high and bake cakes for 8-12 minutes until cakes are just set. Let cool completely, then refrigerate for 2 hours and up to overnight.
[Name] Red Velvet Rose Whoopie Pies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-04-23T21:26:00Z [Description] Make and share this Red Velvet Rose Whoopie Pies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ci3Ya5qFT5aqfXk1t4zR_GKPCB204_0043-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/83/0pisThilQLOkE8tbaJHe_GKPCB204_0051-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/83/y0p5eazOQfiCJLPIsouc_GKPCB204_0053-16x9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "2/3", "1", "1", "2 -4", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "sugar", "egg", "rose water", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.5 [FatContent] 9.6 [SaturatedFatContent] 6.0 [CholesterolContent] 33.8 [SodiumContent] 115.6 [CarbohydrateContent] 16.5 [FiberContent] 0.4 [SugarContent] 6.8 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 20 Cookies (10 Sandwich Cookies) [RecipeInstructions] Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk. Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked. Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier. Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely. Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.
[Name] Lemon Rose Bundt Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-04-23T21:31:00Z [Description] Make and share this Lemon Rose Bundt 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/submissions/recipe/33186/i16Mc9MXSJO3XtgUI9I1_GKPCB204_0026-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/TuTl2MXgThq6RWCYYVfg_GKPCB204_0083-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/PqCLCQOuRs2dsfCUMdzS_GKPCB204_0080-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/Mxtn6NbjQvmh5TAxwFnf_GKPCB204_0065-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/YZ79gIHdSiSf4LBGhdmq_GKPCB204_0057-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/9RRFeaKMR2SxStB638eq_GKPCB204_0087-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/VxEeF5XSpWbsDmwYK4Md_GKPCB204_0009-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/sdoDyXEUTFYpqu5Bd2E1_GKPCB204_0021-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/84/J4dbJXBTSu6xgMlTSqcQ_GKPCB204_0027-16x9.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3", "1", "1", "3/4", "1", "2", "4", "2", "2", "1", "1/3", "2", "5", "1/3 - 1/2", "1 -2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "eggs", "lemon zest", "lemon juice", "buttermilk", "confectioners' sugar", "pomegranate juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 7721.6 [FatContent] 209.4 [SaturatedFatContent] 124.9 [CholesterolContent] 1241.8 [SodiumContent] 4010.4 [CarbohydrateContent] 1413.7 [FiberContent] 12.3 [SugarContent] 1082.2 [ProteinContent] 74.7 [RecipeServings] nan [RecipeYield] 1 Bundt Cake [RecipeInstructions] Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside. In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour. Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together. Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely. To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color. Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.
[Name] Instant Pot Butter Chicken [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-23T21:38:00Z [Description] Make and share this Instant Pot Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "1", "1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "onion", "garlic cloves", "fresh ginger", "garam masala", "ground coriander", "ground turmeric", "kosher salt", "diced tomatoes", "chicken breasts", "heavy cream", "coconut milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 652.2 [FatContent] 44.1 [SaturatedFatContent] 20.3 [CholesterolContent] 216.6 [SodiumContent] 749.4 [CarbohydrateContent] 13.4 [FiberContent] 3.4 [SugarContent] 6.9 [ProteinContent] 50.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using the sauté function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker. Add the onion, garlic and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more. Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes. The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more. Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, purée the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.]. Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine. Butter chicken is typically served over basmati rice, but brown rice, quinoa and cauliflower rice are wonderful alternatives.
[Name] Warm Farro Spinach Feta Salad or Side Dish [AuthorId] 5558092 [AuthorName] Gils Smokin Kitchen [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-04-23T21:42:00Z [Description] Excellent salad or side dish made from farro, spinach and feta. It is easy to make and tastes really good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/5558092/3kP74lGNRRu63p68cRA3_Warm%20Farro%20Spinach%20Feta%20Salad%20or%20Side%20Dish%201.png" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "4", "4", "1/2", "2", "1", "16", "3/4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "lemon juice", "chicken broth", "frozen spinach", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.3 [FatContent] 14.2 [SaturatedFatContent] 5.4 [CholesterolContent] 25.0 [SodiumContent] 780.4 [CarbohydrateContent] 8.2 [FiberContent] 3.7 [SugarContent] 2.5 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside. Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes. Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated. Season with more salt and pepper if desired.
[Name] Chocolate Chip Cookies [AuthorId] 2000930865 [AuthorName] Kristian J. [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-04-23T21:42:00Z [Description] Simple and delicious recipe for any and all chocolate chip cookie &#55356;&#57194; lovers out there; perfect for any first time bakers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/87/r28wm0hKRHiXwtUAoxec_20180420_225506~2.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "salt", "butter", "egg", "vanilla extract", "flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.2 [FatContent] 14.9 [SaturatedFatContent] 9.0 [CholesterolContent] 43.0 [SodiumContent] 365.5 [CarbohydrateContent] 56.8 [FiberContent] 1.5 [SugarContent] 40.6 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] 10-20 Depends how big you make them. [RecipeInstructions] Add granulated sugar, brown sugar, salt, butter (melted] to a large bowl and whisk together thoroughly. Add egg and vanilla to the mixture and mix together until creamy. Sift flour and baking powder into batter, and using a large spoon, mix cookie doing until uniform throughout. Stir in chocolate chips. Cover cookie dough and refrigerate for 30 minutes to an hour. Scoop dough from bowl and roll into ping-pong sized balls. Place on cookie sheet (with or without parchment paper] about 3 inches apart. Bake for 12 to 15 minutes (less time for gooier cookies]. Let cool or serve hot, but definitely enjoy.
[Name] Scallop Whole-Wheat Pasta [AuthorId] 2002052229 [AuthorName] L.A. Man [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-04-23T21:43:00Z [Description] An easy and delicious seafood pasta dish. People will think you're a fancy chef. Serves four unless you really like scallops (like I do). Then it serves two...or maybe one. Get away from my scallops! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/88/ekZhzxiJT3KmGXwp7jvO_PSX_20180506_140211.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "12", "2", "2", "3", "1", "2", "2", "1/2", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["scallops", "whole wheat pasta", "extra virgin olive oil", "butter", "garlic cloves", "onion", "tomatoes", "white wine", "fresh basil", "fresh Italian parsley", "fresh lemon juice", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 587.1 [FatContent] 14.3 [SaturatedFatContent] 5.0 [CholesterolContent] 33.3 [SodiumContent] 948.0 [CarbohydrateContent] 76.3 [FiberContent] 1.7 [SugarContent] 4.0 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the pasta al dente (cook in boiling water for 9 minutes]. Sprinkle and toss with a little olive oil and set aside in a pasta dish. Dry each scallop thoroughly and season with salt and pepper. Warm the olive oil in a frying pan on a high heat. Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches. After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan. Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes. Add the white wine and stir to form a sauce then season with salt and pepper. Coat the pasta with the sauce and add scallops. Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.
[Name] Low Sodium Chili That Still Tastes Yummy [AuthorId] 1157750 [AuthorName] evansmom26 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-04-23T21:43:00Z [Description] Because of my husband’s heart issues, we’ve had to drastically reduce his sodium. It’s hard to make foods without salt and not notice a difference so I’m going to post the ones he says taste like “normal.” We are a big family so I actually double this recipe.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1157750/eUjFInJFRD6MiSBIGGJC_887B5D95-E155-4065-9727-003EC3FFB7E1.jpeg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1 1/2 - 2"] [RecipeIngredientParts] ["ground beef", "Rotel tomatoes & chilies", "tomato paste", "onion", "chili powder", "oregano", "garlic powder", "cumin", "paprika", "black pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.3 [FatContent] 35.0 [SaturatedFatContent] 13.5 [CholesterolContent] 154.2 [SodiumContent] 1126.8 [CarbohydrateContent] 18.6 [FiberContent] 3.9 [SugarContent] 6.7 [ProteinContent] 46.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop onion. In a large pot or dutch oven, brown ground beef mixed with onion (I don’t like green peppers, but if you do, you can add it during this step.] Drain fat. . Add all other ingredients. Bring to a slow boil. Reduce heat and simmer 30-45 minutes depending on how thick you like your chili. You can serve with 1/8 cup cheddar cheese and 2 Tbsp sour cream which adds around 100 mg sodium per serving.
[Name] Brownie Terrarium [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-04-23T21:45:00Z [Description] Layers of rich chocolate mousse, brownies, candy rocks and crackers topped with coconut “moss” and the most adorable meringue cacti. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Oy1dHxOPSUiTMVSiEOF6_GKPCB203_0034-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/90/jrIzcL2ORY6cGSW3VByc_GKPCB203_0068-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/90/4QrGYrhjScuYlZn7brIz_GKPCB203_0083-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/90/q8zgYQkdQIGv0Jnz32yg_GKPCB203_0102-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/90/pzuf0AzqT9u2pivtlFK3_GKPCB203_0054-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/90/RI9lyULRTta8WLcgdSwQ_GKPCB203_0060-16x9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "2 -3", "2 -3", "2", "6 -8", "3", "3", "1/4", "1/4", "6", "2", "8", "7", "2 1/2", "1", "1", "2 7/8", "4", "1 3/4", "2", "2 -3"] [RecipeIngredientParts] ["graham crackers", "Cactus Meringues", "sugar", "salt", "heavy cream", "vanilla extract", "coconut oil", "dark chocolate", "gluten free baking powder", "sea salt", "cocoa powder", "eggs", "sugar", "sweetened flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 9131.8 [FatContent] 584.5 [SaturatedFatContent] 397.3 [CholesterolContent] 1380.7 [SodiumContent] 5476.9 [CarbohydrateContent] 1044.1 [FiberContent] 91.9 [SugarContent] 740.9 [ProteinContent] 116.4 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] ["For the Mousse:", "In a medium bowl, whisk to combine egg yolks, sugar and salt until thickened. In a small saucepan, heat 1/4 cup heavy cream over medium until bubbles start to form around the edges of the pan. Stir in chocolate and melt completely.", "Whisk 1/3 of the chocolate into the egg yolk mixture, then add back to pot with remaining melted chocolate. Cook over medium heat, stirring often, for 2 minutes. Remove from heat and set aside to cool slightly.", "In the bowl of a stand mixer with whisk attachment, whisk remaining 1 cup heavy cream to medium peaks. Fold cooled chocolate mixture into cream until completely combined and transfer to a pastry bag fitted with a 3/4-inch tip. Refrigerate for 2 hours until completely chilled.", "For the Brownies:", "Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan nonstick baking spray and line pan with a piece of parchment paper, leaving the edge of the paper overhanging slightly. This will make it easier to remove the brownies from the pan once they are cooked and cooled.", "Melt the oil in a small saucepan over a medium heat, stirring gently. Once completely melted, remove from the heat and add the dark chocolate. Stir until fully combined and melted.", "In a large bowl, whisk to combine the coconut flour, baking powder, salt, and cocoa powder. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use an electric whisk, and beat until light and creamy. Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated.", "Gradually add the melted chocolate and oil mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the coconut flour mixture, making sure everything is well incorporated, but trying not to knock out any air.", "Spoon batter into prepared pan, level out and dust with an extra sprinkle of sea salt.", "Bake for about 25-30 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy – you want to take it out when it’s slightly underbaked, so that it stays super-gooey and moist. Cool in the tray before cutting.", "For the coconut moss.", "Line a baking sheet with parchment paper. In a medium bowl, combine coconut and food coloring gel until coconut is a light green “moss” color. Spread onto prepared baking sheet and let dry.", "Directions:", "Fill a large piping bag with chocolate mousse. Pipe mousse into bottom of terrarium and use a spoon or offset spatula to smooth and fill in the gaps around the edges.", "Top mousse with candy rocks, then graham crackers, crumbled brownies and coconut moss. Place cacti in terrarium to finish." ]
[Name] Royal Crown Strawberry Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2018-04-23T21:48:00Z [Description] Make and share this Royal Crown Strawberry Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/4ecPF5BFR2GZaUTeS24b_GKPCB202_0174-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/91/GM9jbjHWRIOVwX5Vj6kf_GKPCB202_0156-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/91/17EHVsfAR3W7p9rsctZt_GKPCB202_0157-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/91/WCppxKkZSvSuK9ny6kUs_GKPCB202_0165-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/91/7B5VFdvQtWqtS3VaguQW_GKPCB202_0171-16x9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", NA, "1 1/2", "1 1/2", "6 -8", "1/2", "6", "3/4", "1", "6 -8", "3", "1 1/2", "6", "1", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "Vanilla Buttercream Frosting (From Sprinkles Cupcakes]", "heavy cream", "confectioners' sugar", "strawberries", "strawberries", "sugar", "cornstarch", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 5532.1 [FatContent] 125.8 [SaturatedFatContent] 50.6 [CholesterolContent] 244.5 [SodiumContent] 5657.9 [CarbohydrateContent] 1003.7 [FiberContent] 52.8 [SugarContent] 394.5 [ProteinContent] 113.2 [RecipeServings] nan [RecipeYield] 1 9-Inch Pie [RecipeInstructions] ["Preheat oven to 450 degrees F.", "Unroll one pie crust onto a lightly floured surface. Remove bottom from springform pan and place on top of rolled out dough. Using a paring knife, cut a circle about 1” larger than the springform pan bottom. Attach the springform pan and place dough into the bottom. Press up the sides of the pan.", "Cut enough pieces of parchment about 4” wide to go around the springform pan.", "Unlatch the springform pan collar and place the parchment around the dough. Lock the latch back into place.", "Unroll the second pie crust and place the stencil on top. Trim with a paring knife. Transfer to a parchment-lined baking sheet. Repeat with remaining dough until you have enough to go all the way around the springform pan, about 27”.", "Generously spray the parchment with nonstick spray and carefully place the crown cutouts around the inside of the pan. Be sure to overlap and press the pieces, trimming away the dough if needed. If the points fall, spray on more nonstick spray.", "Crinkle up enough aluminum foil to fill up the center of the crown and keep the points in place. Place on a sheet pan and place in the freezer for 30 minutes.", "Bake pie for 10 minutes until golden brown. Let cool completely. Carefully remove aluminum.", "Spray M&M’s with gold edible spray. Spray crown completely with silver metallic spray. Transfer buttercream to a piping bag with a #823 star tip. Pipe a star onto a crown tip and press an M&M’s into the center, repeating all the way around.", "For the filling: Measure 2 cups halved strawberries and place in a food processor. Pulse 2-3 times to crush the berries, but still leave them in medium pieces.", "In a medium saucepan over medium heat, whisk to combine sugar, cornstarch, water and lemon juice and stir in crushed berries. Bring liquid to a boil, stirring often, and cook until thickened, about 2 minutes. Add splash of elderflower cordial. Remove from heat and let cool about 20-30 minutes, then fold in remaining berries. Let cool completely then refrigerate for 3-4 hours or until set.", "Spoon strawberry filling into the cooled crust. In a large bowl, whisk heavy cream and confectioners sugar to stiff peaks. Spoon into center of pie and garnish with a small circle of strawberries, placing them into the whipped cream." ]
[Name] Baked Buffalo Chicken Tacos [AuthorId] 285039 [AuthorName] Cook4_6 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-23T22:43:00Z [Description] Innovated recipe combining two family favorites - Buffalo Chicken and Tacos! Quick and easiest enough for a busy week night. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "25", "3/4", "12", "8", "2", "1", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "chicken", "cheese", "celery", "broccoli", "lettuce", "Italian parsley", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 887.7 [FatContent] 61.7 [SaturatedFatContent] 23.4 [CholesterolContent] 188.2 [SodiumContent] 1155.2 [CarbohydrateContent] 32.3 [FiberContent] 3.0 [SugarContent] 1.7 [ProteinContent] 49.8 [RecipeServings] nan [RecipeYield] 12 Tacos [RecipeInstructions] Preheat oven to 400 degrees. Melt butter is a large skillet and add chicken to heat through. Add hot sauce, continue heating until warmed through. Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full. Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright. Sprinkle the remaining shredded cheese across the tops of the shells. Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned. While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired. If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table. When tacos are finished baking, serve hot, topped with salad. Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.
[Name] Cauliflower Alfredo [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-04-24T00:26:00Z [Description] Make and share this Cauliflower Alfredo recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/LdOq14GQ7mA10uDelRp6_alfredo-2.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cauliflower", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["water", "cauliflower floret", "milk", "butter", "garlic clove", "salt", "pepper", "cooked pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.2 [FatContent] 11.0 [SaturatedFatContent] 6.3 [CholesterolContent] 29.3 [SodiumContent] 812.5 [CarbohydrateContent] 42.7 [FiberContent] 8.6 [SugarContent] 2.9 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the water over medium high heat. Add a large pinch of salt. Add the cauliflower florets. Cover the pot and boil for 5-7 minutes, or until cauliflower is soft. With a slotted spoon, add the cooked cauliflower to a blender. Add the milk, butter, garlic, salt, and pepper and blend until smooth. Toss the cooked pasta with cauliflower alfredo. Serve topped with parmesan, and parsley. Enjoy!
[Name] TRIPLE CHILI WING SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-04-24T11:36:00Z [Description] Surprisingly not too spicy, this tasty wing sauce has a great balance of flavor and can be used on wings as well as with other proteins. VIDEO https://www.youtube.com/watch?v=e3LcdZBNm-U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/94/fhqxnJsvR3Gi6gcpj5Ri_Triple-Chili-Wing-Sauce-1_Fotor_001-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1", "2", "1", "1/8"] [RecipeIngredientParts] ["chili sauce", "garlic clove", "brown sugar", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.9 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1902.5 [CarbohydrateContent] 156.7 [FiberContent] 10.4 [SugarContent] 128.0 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a saucepan over medium heat, combine all the ingredients. Whisk until well mixed and cook sauce down until it reaches a syrupy consistency, about 30 to 45 minutes. Pour the sauce over cooked wings and enjoy!
[Name] Instant Pot Pina Colada Rice Pudding [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2018-04-24T14:42:00Z [Description] This recipe came with my Instant Pot and the whole family enjoyed it. I'm one that loves rice pudding but not the raisins that many put in it. This has the flavors of coconut with chunks of pineapple and the ease of using the Instant Pot. TIP: Aborio rice maintains firmness and creaminess when making rice pudding. For optimal results, do not substitute with white rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/56/95/lYoL0xkPTuyEDhiNcLFQ_Instant%20Pot%20Pina%20Colada%20Rice%20Pudding.JPG" [RecipeCategory] Dessert [Keywords] ["Rice", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "14", "1/2", "2", "1/2", "1/2", "8"] [RecipeIngredientParts] ["arborio rice", "water", "coconut oil", "salt", "coconut milk", "sugar", "eggs", "milk", "vanilla extract", "pineapple tidbits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 14.2 [SaturatedFatContent] 11.6 [CholesterolContent] 48.6 [SodiumContent] 106.4 [CarbohydrateContent] 38.2 [FiberContent] 1.1 [SugarContent] 15.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] In inner pot of Instant Pot, combine rice, water, oil and salt. \\Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time. When beep sounds, turn off pressure cooker and use 10 minute natural release. Add coconut milk and sugar to rice in pressure cooking pot; stir to combine. In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select Saute and cook stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in pineapple tidbits. Pour into serving dishes and chill. Pudding will thicken as it cools. Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.
[Name] Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-04-25T03:40:00Z [Description] From https://www.realsimple.com/food-recipes/browse-all-recipes/cheesy-twice-baked-sweet-potatoes-with-black-beans-avocado [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "3 1/3", "1 1/4", NA, "4", "1", "6", "1", NA, NA, "1"] [RecipeIngredientParts] ["sunflower seeds", "olive oil", "kosher salt", "fresh ground black pepper", "sweet potatoes", "black beans", "pinto beans", "monterey jack cheese", "cheddar cheese", "avocado", "cilantro", "chili pepper", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 600.3 [FatContent] 36.0 [SaturatedFatContent] 11.6 [CholesterolContent] 37.9 [SodiumContent] 1031.7 [CarbohydrateContent] 50.4 [FiberContent] 14.7 [SugarContent] 6.1 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] 4 1/2 potato "burritos" [RecipeInstructions] Preheat oven to 425°F. Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet. Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet. Add a few grinds of pepper. Transfer both baking sheets to oven. Bake pepitas until golden, 5 to 6 minutes. Remove from oven. Continue baking potatoes until very tender, 22 to 28 minutes more. Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl. Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base. Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes. Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine. Divide mixture among skins and top with remaining ½ cup cheese. Return to oven and broil until cheese is melted, 2 to 3 minutes. Top with avocado and pepitas. Top with avocado, chile peppers, and/or cilantro, as desired. Serve with lime wedges.
[Name] Smoked Tofu Bolognese [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-04-25T09:35:00Z [Description]  Vegan, healthy, and satisfies my desire for hearty pasta! The possibilities are endless for add-ins, (mushrooms & other veggies too!) and spice alterations to suit your specific craving.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/41706/Nb3QZbaSmhTUmHaw1wSA_2E97DD00-A37C-4DAE-837E-82AD838FA682.jpeg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "14", "8", "4", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["nutritional yeast", "olive oil", "soy sauce", "tamari", "chili powder", "garlic powder", "liquid smoke", "tofu", "pasta", "tomato sauce", "kosher salt", "garlic", "basil sprig", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.3 [FatContent] 8.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1561.2 [CarbohydrateContent] 61.1 [FiberContent] 7.7 [SugarContent] 12.8 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["preheat oven to 350°. Line a baking sheet with parchment paper.", "In a large bowl, mix the nutritional yeast, soy sauce, olive oil, chili powder, garlic, and liquid smoke.", "Crumble the block of drained tofu with your fingers, and mix well with the seasonings. Spread onto the parchment paper lined pan and bake for 35 to 45 minutes, stirring periodically to prevent burning.", "He’s the tomato sauce and cook the pasta of your choice according to package directions. Stir the tofu into the sauce and heat through. Serve over hot pasta with a sprinkle of fresh basil, or Parmesan cheese if you so choose." ]
[Name] Quick and Easy Cupcakes [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-04-25T16:07:00Z [Description] Make and share this Quick and Easy Cupcakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/JRGLhRntQHi4Adu7Tuh3_92179H.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "1 3/4", "1", "1", "2", "2", "2/3", "2"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "granulated sugar", "eggs", "vanilla extract", "2% low-fat milk", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.3 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 32.1 [SodiumContent] 72.1 [CarbohydrateContent] 48.9 [FiberContent] 1.0 [SugarContent] 37.0 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350° F (180° C]. Line 12-cup muffin pan with paper cupcake liners; set aside. 2. Combine flours and baking powder in medium bowl; set aside. Beat one margarine stick with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL] milk and 1 tsp (5 ml] vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan. 3. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely. 4. Meanwhile, blend remaining margarine stick, icing sugar, remaining milk and remaining vanilla until blended. Beat on medium-high speed, scraping sides occasionally until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.
[Name] CHOCOLATE ÉCLAIRS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-04-26T13:37:00Z [Description] These delicious French pastries filled with custard and topped with chocolate are easy to make and perfect to serve either after a meal or as a snack... if there are any left after you make them! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "3", "1/2", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["milk", "granulated sugar", "unbleached all-purpose flour", "pure vanilla extract", "butter", "confectioners' sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.6 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 60.5 [SodiumContent] 53.7 [CarbohydrateContent] 34.0 [FiberContent] 1.3 [SugarContent] 27.5 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 8 éclairs [RecipeInstructions] For this recipe, you'll need a pâte à choux recipe. CRÈME PÂTISSIÈRE aka CUSTARD. In a small saucepan over medium heat, pour in milk and warm up (do not boil]. In another saucepan, combine egg yolks and water; whisk until blended. Add flour and stir. When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes. Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off. Fill up a decorating bag with custard using tip #3. Insert at the end of each pâte à choux and then place pastry in a plastic container when filled, cover and transfer to the fridge for 10 minutes while making chocolate glaze. CHOCOLATE GLAZE RECIPE. In a bain-marie over medium heat (make sure water doesn’t touch the bottom], combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a shallow microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes. If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again] and back to chill. Remove about 15 minutes before serving.
[Name] Cinnamon Swirl Pound Cake [AuthorId] 622213 [AuthorName] muffin-maker [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2018-04-26T14:38:00Z [Description] This is a family favorite, made by my mother-in-law and now by my daughters! Easy, moist and delicious! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "4", "1/4", "2"] [RecipeIngredientParts] ["instant vanilla pudding", "water", "eggs", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.4 [FatContent] 15.8 [SaturatedFatContent] 2.5 [CholesterolContent] 62.9 [SodiumContent] 426.9 [CarbohydrateContent] 46.9 [FiberContent] 1.2 [SugarContent] 30.6 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees F. Grease or spray bundt cake pan. Mix ingredients from cake mix through eggs together and beat well. In a separate small bowl, mix sugar and cinnamon together. Sprinkle a small amount of sugar and cinnamon mixture in the bottom of the bundt pan. Pour one-third of the batter in the bundt pan. Sprinkle cinnamon sugar mixture over the batter,. Pour one-third of the batter in the bundt pan. Sprinkle cinnamon sugar mixture over the batter,. Pour one-third of the batter in the bundt pan. Sprinkle cinnamon sugar mixture over the batter,. Take a butter knife and swirl through the batter to distribute the cinnamon sugar into the batter. Bake for 50 minutes or until a toothpick comes out clean. Let cake stand in pan to cool 10 to 15 minutes and then turn out onto a plate. You can dust with powdered sugar if desired.
[Name] Low Sodium Organic Salsa That Will Rock Your World! [AuthorId] 1157750 [AuthorName] evansmom26 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-04-26T17:00:00Z [Description] I buy all organic to keep the sodium down to the bare minimum. Trying to keep my hubby alive. &#55357;&#56847; You can also make it with non-organic ingredients.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1157750/X51hfNErQnicciN0a8ki_FB16D980-859B-45B7-A805-08544619A1BA.jpeg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "1/2", "1/2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onion", "bell pepper", "garlic", "cilantro", "lime, juice of", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 7.9 [FiberContent] 2.2 [SugarContent] 4.3 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop all ingredients. Be sure to remove seeds from jalapeños unless you like FIRE! Mix all ingredients and let sit for 30-45 minutes to let the flavors meld. Serve with either no salt added tortillas or yellow corn sea salt tortillas which have around 90 mg of sodium in 15 chips.
[Name] Crack Chicken Tacos [AuthorId] 2002056902 [AuthorName] Elyse [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-04-26T17:00:00Z [Description] Make and share this Crack Chicken Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1", "1", "1", "1/2", "2", "1", "8", "2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "all-purpose flour", "panko breadcrumbs", "eggs", "kosher salt", "ground black pepper", "barbecue sauce", "brown sugar", "limes", "garlic powder", "flour tortillas", "lettuce", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1171.9 [FatContent] 32.7 [SaturatedFatContent] 9.1 [CholesterolContent] 284.8 [SodiumContent] 1553.4 [CarbohydrateContent] 148.1 [FiberContent] 6.8 [SugarContent] 48.4 [ProteinContent] 68.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the crack chicken: Preheat the oven to 220°c. Place flour in a large ziploc bag. Add the chicken breasts and shake until fully coated. Arrange one bowl with panko breadcrumbs, and one bowl with the beaten eggs (add 2 tablespoons of water to the eggs]. Dip the chicken breasts first in the egg, and then in the panko breadcrumbs until completely covered. Place covered chicken breasts on a buttered oven tray, and season generously with salt and pepper. Bake chicken until gold and crispy, approximately 23-25 minutes. Meanwhile, combine barbecue sauce, brown sugar, lime juice and garlic powder in a saucepan on low heat. Once, baked, coat the chicken in the crack sauce. Serve chicken in tortillas with lettuce and drizzled with ranch. Garnish with cilantro.
[Name] Chili Garlic Lime Compound Butter from Platters and Boards [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-26T17:44:00Z [Description] Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. Compound butter is just a fancy way to refer to flavored butters. These can be served soft, right out of the food processor, in a small dish, or rolled in parchment paper and firmed up in the refrigerator before being served by the slice. These butters have a great texture and color that will add depth to any presentation. They go great on fresh vegetables, crackers, or bread slices. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/8FzK94tlSRuU6ujd5qyu_05_Essentials_Compound_Butters_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/03/a2u2NbuQk6z5PCXegYgV_05_Essentials_Compound_Butters_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/03/xqF8XTScTQK7y8x7uJBC_9781452164151.pt01.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "lime juice", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1631.4 [FatContent] 184.1 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 261.3 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1/2 Cup Compound Butter [RecipeInstructions] ["Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds.", "Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm.", "Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks.", "Get the book here:<U+2028> https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/." ]
[Name] Pistachio Herb Pesto from Platters and Boards [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-26T18:08:00Z [Description] Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. We use a lot of fresh herbs for garnish in this book, so this recipe is a perfect way to use up any leftovers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IvbSRmWHT4C6k4CtVN17_05_Essentials_Pistachio_Herb_Pesto_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/04/tehift8T3eamfmWtPeQ7_05_Essentials_Pistachio_Herb_Pesto_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/04/tVR77DjwSiWe5rRitz6W_9781452164151.pt01.jpg"] [RecipeCategory] Nuts [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["fresh herbs", "pistachios", "garlic clove", "fresh lemon juice", "parmesan cheese", "olive oil", "fine sea salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1235.7 [FatContent] 129.5 [SaturatedFatContent] 18.9 [CholesterolContent] 8.8 [SodiumContent] 156.1 [CarbohydrateContent] 13.7 [FiberContent] 4.3 [SugarContent] 3.6 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] ["In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper.", "Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator.", "Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/." ]
[Name] Pink Hummus from Platters and Boards [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-04-26T18:08:00Z [Description] Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/05/6mj2viy3T7FzVPze1OBI_Page93option_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/05/AoIHHDLRt6ryVOyisLKg_Page93option_01%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/05/EQ72iklFS92dXfATyFGH_Page93option_01%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/DwyEbNJpSFGau5WDLGAM_9781452164151.pt01.jpg" ] [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/4", "2", "1/4", "1", "1/2", NA, NA] [RecipeIngredientParts] ["chickpeas", "olive oil", "tahini", "garlic clove", "fine sea salt", "fresh ground black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.1 [FatContent] 44.6 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 966.5 [CarbohydrateContent] 13.4 [FiberContent] 4.5 [SugarContent] 0.0 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 1 1/4 Cups [RecipeInstructions] In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to3 minutes. Season with pepper and more salt. Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days. Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
[Name] Lemon Banana Bundt Cake [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-04-26T19:18:00Z [Description] Lemon Banana Bundt Cake is moist, delicious and proof that an elegant dessert need not be overly complicated! High rising and with just a hint of lemon, this is the perfect finale to Sunday dinner or any dinner party! Try this for Mom on Mother's Day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/Ug8LpdgQzqNPMNeDwFcv_1.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1 2/3", "1", "1 1/4", "1", "2", "1/2", "2", "1/2", "3", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "vanilla", "lemon juice", "milk", "eggs", "butter", "bananas", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.6 [FatContent] 11.0 [SaturatedFatContent] 6.5 [CholesterolContent] 63.3 [SodiumContent] 273.9 [CarbohydrateContent] 69.3 [FiberContent] 1.8 [SugarContent] 40.8 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a medium bowl, mash bananas. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar. Beat in butter. Add eggs and vanilla and beat well, about 2 minutes. Add milk to lemon juice and stir. Add to batter and beat well. Stir in bananas. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean. Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely. Dust with powered sugar.
[Name] CHOPPED ZA’ATAR HUMMUS DIP [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-04-26T19:43:00Z [Description] This recipe is a chopped and layered hummus dip, with lots of texture, Middle Eastern flavor, color, and freshness. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/J6YWSvfkQ8K9tzGVQETM_HUMMUS%20SHOOT-159.jpg" [RecipeCategory] Beans [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1/4", "2", "1/4", "1/8", "1/3", "1/2", "1", "1/2", "1 -2", "2", "1"] [RecipeIngredientParts] ["water", "olive oil", "fresh parsley", "lemon peel", "kosher salt", "fresh ground black pepper", "kalamata olive", "feta cheese", "tomatoes", "English cucumber", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.8 [FatContent] 5.1 [SaturatedFatContent] 1.5 [CholesterolContent] 5.6 [SodiumContent] 148.8 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak the ¾ of a cup of garbanzo beans for 6-8 hours in 3 cups of water. Rinse and discard water. Place rehydrated beans in pot cover with two inches of water and bring to boil. Boil for about 50 minutes or until you can squish them with the back of a fork. Drain and set aside cooking water, rinse under cold water for 2 minutes. Remove skins from cooked beans. (optional]. Place sesame seeds and olive oil in your food processor and blend them together. Add garbanzo beans and 1 ½ tsp seasonings to food processor and blend. Gradually add some of the garbanzo bean water until the hummus is as creamy as desired. To serve up the dip, spread the yogurt onto a small platter. Carefully spread out the hummus on top of the yogurt. The sprinkle on parsley, lemon peel, salt and pepper, olives, tomatoes, cheese and cucumbers. Sprinkle Za’atar seasoning blend equally over entire top of the hummus. Drizzle the olive oil on top. Enjoy!
[Name] Milo's Marvelous Low Carb Pancakes [AuthorId] 2000359655 [AuthorName] Robert H. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-04-26T20:44:00Z [Description] These low carb pancakes are fluffly and delicious! We use these daily for daily breakfast for our Type 1 Diabetic son - they don't cause any spike in his blood sugar! This recipe can be halved but we make a large batch and throw what we won't use in a few days in the freezer and pull out batches as we need them.
[Name] Tater Tots [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-04-27T04:27:00Z [Description] Make and share this Tater Tots 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/53/57/09/Kq3ptDGVQRKWrx1L39Ii_4%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/09/HJNlD3hT4eVqAdMcJN0r_2%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/09/yU7TqLnTRiZnR5rFtx9L_3%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/0zX8VgqWQMazVslgwhka_1%20s.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "onions", "flour", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 25.5 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the potatoes and parboil whole (approximately 10 minutes]. Allow the potatoes to cool and then grate into a bowl. Add the onions and garlic and mix well. Add the flour and seasoning and mix thoroughly. Form the potatoes into small ball shapes, about 35 mm diameter. Deep fry in single layers until brown and crispy.
[Name] Eggplant Lasagna [AuthorId] 2002108673 [AuthorName] Kiley M. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-04-27T18:42:00Z [Description] Make and share this Eggplant Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "6", "2", "2", "1", "8", "1", "1"] [RecipeIngredientParts] ["eggplant", "tomato sauce", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "basil leaves", "oregano", "ground turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.6 [FatContent] 22.6 [SaturatedFatContent] 12.2 [CholesterolContent] 103.6 [SodiumContent] 1415.4 [CarbohydrateContent] 16.3 [FiberContent] 4.8 [SugarContent] 9.7 [ProteinContent] 32.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cut ends off eggplant and slice lengthwise. Brush each slice with olive oil on both sides and sprinkle with salt and pepper. Bake about 7 minutes each side. Mix ricotta, parmesan and basil. Mix ground turkey in with tomato sauce. Pour 2 cups sauce in bottom of pan. layer half of the eggplant slices. Layer on half ricotta mixture and spread evenly across dish. Sprinkle 1/2 cup mozzarella on top. Repeat for second layer. Pour remaining meat sauce on top of cheese and spread evenly. Sprinkle 1 cup of mozzarella and bit or oregano on top. Cover with foil and bake for 30 minutes. Remove foil and broil for 5-8 minutes. Let stand 15 minutes before serving.
[Name] Super Easy Drop Biscuits [AuthorId] 2002131477 [AuthorName] sboxer47 [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2018-04-27T18:43:00Z [Description] This recipe is an easy way to make home cooked, country biscuits that you can serve to the whole family. Be ready to be delished! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "salt", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.1 [FatContent] 25.9 [SaturatedFatContent] 16.1 [CholesterolContent] 69.5 [SodiumContent] 544.9 [CarbohydrateContent] 57.7 [FiberContent] 1.7 [SugarContent] 6.5 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees Fahrenheit. Mix flour, baking powder, sugar and salt. Mix butter and milk, add to dry mixture. Drop heaping tablespoons on to greased cookie sheet. Cook for 11 minutes, or until golden brown.
[Name] Cold Busting Carrot Ginger Pear Oats [AuthorId] 2001872031 [AuthorName] Dominique [CookTime] PT27M [PrepTime] PT15M [TotalTime] PT42M [DatePublished] 2018-04-27T18:44:00Z [Description] For adventurous breakfast eaters, fresh ginger adds some kick, while the pear adds some sweetness. I feed this to my 8 month old and 3 year old on a regular basis, they both love it served with berries. Granted, they are used to eating vegetables for breakfast! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001872031/joY9ms7lTkekeuB2w08S_IMG_20180425_073813.jpg" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Toddler Friendly", "Kid Friendly", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "3", "1", NA] [RecipeIngredientParts] ["ginger", "pear", "apple", "carrots", "sweet potato", "steel cut oats", "water", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.5 [FatContent] 3.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 23.2 [CarbohydrateContent] 50.4 [FiberContent] 9.8 [SugarContent] 8.5 [ProteinContent] 9.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Saute the ginger for 15 seconds. Add pears, apple, carrot and/or sweet potato and saute until they are a bit soft, about 5 minutes. Stir the oats for a few seconds, then add the chia seed and water. Bring this to a quick boil, and simmer for 22-25 minutes, partially covered. If required, adjust the consistency by adding more water.
[Name] Hawaiian Cheesecake Fruit Salad [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-04-27T18:48:00Z [Description] Make and share this Hawaiian Cheesecake Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "pudding", "strawberry", "mandarin oranges", "pineapple tidbits", "kiwi", "mangoes", "banana"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 135.1 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 15.7 [SodiumContent] 56.4 [CarbohydrateContent] 21.7 [FiberContent] 2.7 [SugarContent] 16.6 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately. NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
[Name] Fried Rice [AuthorId] 2002131818 [AuthorName] r5tormy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-27T18:53:00Z [Description] Make and share this Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "500", "500", "500", "500", "500", "4 -6", "1", NA] [RecipeIngredientParts] ["soy sauce", "bacon", "ham", "eggs", "rice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1713.6 [FatContent] 124.8 [SaturatedFatContent] 30.1 [CholesterolContent] 493.6 [SodiumContent] 7875.5 [CarbohydrateContent] 62.1 [FiberContent] 6.9 [SugarContent] 7.7 [ProteinContent] 83.1 [RecipeServings] nan [RecipeYield] 10 High, then turn down [RecipeInstructions] ["1] Boil the rice, according to the directions on pack, then drain and set aside, covered until needed.", "2] heat Oil in a large wok or frying pan, the add all of the meat, cook until all meat is brown, then add soy sauce. Turn the heat down.", "3] Beat the eggs in to an omelette then add it to the meat, stir until the eggs are broken up. The add the frozen peas, cook until the peas are cooked, add salt.", "4] Add a bit more oil and soy sauce, then add rice and cook until rice is cooked or brown. Then serve and enjoy." ]
[Name] Leopard Milk Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2018-04-28T14:04:00Z [Description] Such a fun recipe, a lot of steps, but the results make it worth it. It looks pretty impressive and there's many on line videos that show the steps involved. I got this recipe from several. The milk gives this bread a lovely soft texture and the flavor is not sweet but just a hint of chocolate. I was not able to get much color difference in the green patch so thinking next time I'm picking up a black food color. TIP: Read over the recipe twice and maybe even look on line at a video before proceeding [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/15/cLkSsC2S4CKQ6oEmxqEA_Leopard%20Milk%20Bread.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/35/3/e20LaWRtSze2TQPN8wnA_Leopard%20Milk%20Bread%20slice.JPG"] [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1", "1", "1 1/2", "1/2", "3", "1 1/2", "3", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "sugar", "instant yeast", "milk", "butter", "fine salt", "cocoa powder", "milk", "cocoa powder", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.7 [FatContent] 5.5 [SaturatedFatContent] 3.2 [CholesterolContent] 13.7 [SodiumContent] 242.5 [CarbohydrateContent] 49.7 [FiberContent] 2.8 [SugarContent] 5.8 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 1 Loaf [RecipeInstructions] Measure the ingredients, add salt to the flour and mix well, mix the milk, sugar, and yeast and stir until the sugar is dissolved . Add this mixture to the flour and knead to form a dough, initially it will be sticky but after kneading it for 5 minutes, it will turn soft. Now add butter and knead it for another 3-4 minutes. (Do the window test to know if your dough is done.]. Take a small piece of dough, stretch it with your fingers and hold it against the window, the dough should not tear and it should stretch thin. Once the dough is ready, divide it into two parts, one slightly larger than the other to be precise. One dough should weigh 320 gms. Place the dough weighing 320 gms covered in a warm place until it doubles in size. To the second part of the dough add the ingredients mentioned under 'BROWN PATCH'. Knead it to form a soft dough that is brown in color. Now divide it into two halves, one slightly larger than the other. (To be precise, one half should weigh 205 grams.] Place the dough weighing 205 grams in a bowl covered to rise in a warm place. To the remaining dough add the ingredients listed under 'GREEN PATCHES' and knead into a uniform soft dough. Cover it and allow to rise until it doubles in size. (It took 1 and 1/2 hour for me.]. Now divide the three dough into 7 parts each, a.Brown balls: 5 small, 2 slightly bigger, b.Green balls: 5 small, 2 slightly bigger, Celsius White balls: 5 small, 2 slightly bigger. Take the brown ball and roll it in the shape of oblong and cylindrical shape along it's length. Then take the green ball, roll it in the same manner, place the brown roll in the green oblong and close it. The brown part should be visible ( make sure you are rolling it the size of the loaf tin you are using.]. Now take the white ball and roll it in the same manner, then place the coloured log in it and seal the dough. Roll it the size that is double of the tin. Continue this pattern the similar way for all the balls, make sure that large balls are rolled with large colored balls and the small one with small colored balls. Cut the log into 2 halves and place it in the tin randomly. Cover and leave in a warm place until it doubles in size. Brush it with milk and bake it in a preheated oven at 325F for 35 minutes or until it's done. Tap the tin and check if it's hollow, this means that it is done. Allow it to cool at room temperature on a wire rack before slicing it.
[Name] Quick and Easy Rotisserie Chicken Tacos [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2018-04-29T01:37:00Z [Description] If you're looking for a fast, easy weeknight meal that even kids like, these rotisserie chicken tacos are the perfect option! My 10yo son did a lot of the work to help make it... those are the kind of recipes I love! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1/2", "1/4", "4", "1/2", "10 -12"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic clove", "chili powder", "cumin", "paprika", "onion powder", "kosher salt", "ground black pepper", "chicken", "salsa", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.7 [FatContent] 14.0 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 1088.9 [CarbohydrateContent] 62.8 [FiberContent] 4.7 [SugarContent] 3.1 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine. Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa. Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end. Optional Toppings: avocado, cilantro, white onions, red onions, shredded red or green cabbage, fresh squeezed lime juice, jalapenos (the site won't let me put this in ingredients].
[Name] Oreo Jell-O Shots [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT5M [PrepTime] PT5H [TotalTime] PT5H5M [DatePublished] 2018-04-29T07:17:00Z [Description] Make and share this Oreo Jell-O Shots recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "Birthday", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["vodka", "gelatin", "boiling water", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1038.0 [FatContent] 23.0 [SaturatedFatContent] 9.6 [CholesterolContent] 27.0 [SodiumContent] 686.1 [CarbohydrateContent] 100.5 [FiberContent] 2.3 [SugarContent] 76.4 [ProteinContent] 87.5 [RecipeServings] 5.0 [RecipeYield] 1 batch [RecipeInstructions] ["In a large bowl or measuring cup, combine vodka and gelatin and let sit 2 minutes. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.", "Spray a small sheet pan with nonstick cooking spray and pour mixture into pan. Refrigerate until firm up, 4 to 5 hours.", "Meanwhile, remove cream from Oreos using a butter knife. When gelatin mixture is firm, using a small biscuit cutter or shot glass, cut gelatin mixture into rounds. Place 1 round between two Oreo cookies and repeat until all gelatin rounds are used." ]
[Name] Beef Pho [AuthorId] 1657644 [AuthorName] Jonathan_Creek [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2018-04-29T18:41:00Z [Description] Make and share this Beef Pho 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/53/57/18/eb0bzPhQ2iZlhyQC1SQC_BCAB5662-4100-4FAB-8ADC-8BD4C47F3462.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1657644/vNzhgA2Sn6UJHtOX4bNa_36D7BA49-D922-42CD-B590-2DC7F6373C45.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] "Asian" [RecipeIngredientQuantities] [NA, NA, "1", "1", "1", "6", "3", "4", "3", "1", "4 -5", "3", "1", "1", "2", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["water", "fennel seed", "whole black peppercorn", "cloves", "star anise", "chilies", "black cardamom pods", "cinnamon stick", "lemongrass", "ginger", "onion", "brown sugar", "fish sauce", "salt", "bean sprouts", "spring onion", "fresh coriander", "of fresh mint", "Thai basil", "light soy sauce", "fish sauce", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 473.9 [CarbohydrateContent] 5.8 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place beef and/or bones in a large stock pot and cover with cold water. Cover and bring to the boil. Boil rapidly for 5 mins and then remove bones and rinse them in a colander. Pour away water and clean stock pot thoroughly. (This steps removes impurities and ensures a clear soup]. Place meat/bones back into stock pot and cover with water. Place on a medium heat. Toast all of the dried spices in a dry frying pan until fragrant (2-3 mins] and then lightly crush in a pestle and morter. Wrap in muslin, secure and place into stock pot. Add sliced ginger and bruise lemongrass stalks before adding to stock pot. Blacken onions under a hot grill and then add. Bring to boil, turn down to barely simmering and simmer uncovered for at least 5 hours. Strain and reserve the cooking liquid. Can retain any oxtail or shin meat for the soup and discard the remainder of the stock pot ingredients. Strain the liquid through a muslin cloth into a large sauce pan. Add sugar, 2 tblsp fish sauce and salt to taste. To assemble: add cooked noodles, beansprouts and finely sliced raw steak to a deep noodle bowl. Pour over boiling hot stock (this will just cook the steak]. Add the sliced chilli, spring onion and fresh herbs. Add fish sauce, soy sauce, sesame oil and freshly squeezed lime juice to taste.
[Name] Instant Pot Pot Roast [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-04-29T20:04:00Z [Description] There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. Found on line [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/19/x08j971iRlCJvGUZ12jR_Instant%20pot%20pot%20roast%20n%20gravy.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/46/0/a0ts0aeFR66fKgd2vZ8o_Instant%20pot%20pot%20roast.JPG"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "2", "2", "1", "3", "2", "1", "1", "2", "2", "1", "3", "1"] [RecipeIngredientParts] ["kosher salt", "black pepper", "paprika", "canola oil", "butter", "carrots", "garlic cloves", "beef", "chicken broth", "red wine", "fresh rosemary", "fresh thyme", "baby red potato", "carrots", "yellow sweet onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 790.7 [FatContent] 49.3 [SaturatedFatContent] 20.1 [CholesterolContent] 197.2 [SodiumContent] 673.1 [CarbohydrateContent] 27.2 [FiberContent] 4.7 [SugarContent] 6.4 [ProteinContent] 54.0 [RecipeServings] 6.0 [RecipeYield] 1 pot roast [RecipeInstructions] Set Instant Pot to \"Sauté\". Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes]. The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate. Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds. Slowly add the broth (deglaze] while scraping the bottom of the pot with a wooden spatula. Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to \"Pressure Cook or Manual\" on HIGH and set for 55 minutes. Place the roast in the Instant Pot on top of the trivet. Place the rosemary and thyme sprigs on the roast. If adding root vegetables (to eat as a side] place them on the top of the roast and sprinkle with additional kosher salt and pepper. our the broth over the vegetables and roast. Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position. When the cooking time (55 minutes on Manual High] is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve] drops, it is safe to open the lid. Transfer the root vegetables to a platter, and (carefully] remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm. Set the Instant Pot to \"Sauté\". To make the gravy, use an immersion (or hand] blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully purée the mixture in a regular blender, in batches.] If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little. While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots. Serve the root vegetables and roast with the hot gravy. Enjoy!
[Name] Nana's Asparagus [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-04-29T21:51:00Z [Description] Make and share this Nana's Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, NA] [RecipeIngredientParts] ["asparagus", "lemon", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 5.6 [FiberContent] 2.6 [SugarContent] 1.7 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim and then steam the asparagus. When asparagus is cooked, squeeze juice of half a lemon onto it. Swirl with olive oil and sprinkle with salt. Toss gently and serve!
[Name] Picture-Perfect Olive Oil Cake [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2018-04-30T20:30:00Z [Description] Make and share this Picture-Perfect Olive Oil 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/53/57/21/xyPw83zjQDmEN0eMFO9Z_GKFWF203_0075_16x9.jpg" [RecipeCategory] Dessert [Keywords] ["Lemon", "Berries", "Citrus", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3", "2 1/4", "2", NA, "1", "1", "1", "1/4", "3", NA, "5", "5", "2", "1", "1/4"] [RecipeIngredientParts] ["honey", "eggs", "all-purpose flour", "baking powder", "kosher salt", "olive oil", "coconut cream", "honey", "lemons, zest of", "kosher salt", "butter", "fresh ricotta", "blueberries", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7220.5 [FatContent] 425.8 [SaturatedFatContent] 166.2 [CholesterolContent] 1883.8 [SodiumContent] 2035.1 [CarbohydrateContent] 764.1 [FiberContent] 12.6 [SugarContent] 518.3 [ProteinContent] 123.2 [RecipeServings] nan [RecipeYield] 1 9 inch cake [RecipeInstructions] For the cake: Preheat oven to 325 degrees. Grease a 9” springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside. Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter. Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely. For the coconut lemon curd: Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl. and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.] Once cool, add lemon juice to taste and to thin to a spreadable consistency. For the blueberry sauce and ricotta filling: In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely. To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
[Name] Turkey Meatballs and Peanut Sauce [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-04-30T21:20:00Z [Description] Make and share this Turkey Meatballs and Peanut 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/recipes/53/57/22/IIWWfiHQXG6J6KrZkNiw_GKFWF204_0098_16x9.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535722/UQWa4yMDRfK4L6GzoaSy_5DEC5241-36B9-46E1-A377-D8FA0C0107F2.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/22/9wKENKBQTYHnaQXHa8vd_GKFWF204_0097_16x9%20copy.jpg"] [RecipeCategory] Meatballs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", NA, NA, NA, NA, NA, "2/3", "2", "2", NA, "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "low sodium chicken broth", "fennel seed", "red pepper flakes", "olive oil", "cilantro", "crushed red pepper flakes", "coconut milk", "honey", "kosher salt", "fresh lemon juice", "cilantro", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 78.0 [FatContent] 5.3 [SaturatedFatContent] 2.6 [CholesterolContent] 19.6 [SodiumContent] 20.7 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 16 Meatballs [RecipeInstructions] Make Meatballs: Preheat broiler. In a large bowl, combine turkey, chicken stock, oregano, fennel seeds, red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands until well combined. Transfer to refrigerator for at least 1 hour or freezer for 30 minutes, until well-chilled. Form 1-1/2 inch balls, using two spoons or a 1 3/4-inch ice cream scoop. Balls will be about 1 1/2 ounces each. Place formed balls on a sheet pan lightly coated with olive oil. Drizzle meatballs lightly with olive oil. Transfer to broiler and cook until golden and just cooked through, about 7-8 minutes. Serve with peanut sauce, blanched brocollini, and a drizzle of olive oil. Garnish with cilantro and crushed red pepper flakes (if desired] and serve. Makes Peanut Sauce: Combine coconut milk, peanut butter, honey, and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 3 minutes. Add lemon juice. Cook for an additional 5 minutes, taste and adjust seasoning with additional salt or lemon juice, and set aside until ready to serve.
[Name] Sheet Pan Chicken Dinner [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2018-04-30T21:21:00Z [Description] Make and share this Sheet Pan Chicken Dinner 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/53/57/23/AuhFNuPQIqvTKeKllMNj_GKFWF204_0099_16x9.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535723/r0hTscinRQKmVGq4LFJg_F4D0EA40-5D68-40FA-A18C-1FCE8A37D863.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/23/d7U3pkaLSgG4qmLgSKP4_GKFWF204_0097_16x9.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", NA, "3", NA, "3", NA, "1", "1", "1", NA, "1", "1/4"] [RecipeIngredientParts] ["yellow onion", "garlic", "red bell pepper", "head cauliflower", "thyme", "rosemary", "olive oil", "boneless skinless chicken breasts", "lemon wedge", "brown basmati rice", "ground turmeric", "ground cumin", "kosher salt", "olive oil", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 616.9 [FatContent] 23.8 [SaturatedFatContent] 3.7 [CholesterolContent] 75.5 [SodiumContent] 177.7 [CarbohydrateContent] 67.5 [FiberContent] 6.6 [SugarContent] 6.3 [ProteinContent] 34.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Make Self-Saucing Chicken and Vegetables: Preheat oven to 425 degrees. Place onion, garlic, cauliflower, peppers, thyme, and rosemary on a sheet pan. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Transfer to oven and roast, shaking pan once or twice to encourage even coloring, until vegetables are deeply golden and crisp, about 40 minutes. Remove sheet pan from oven and place chicken breasts on top of vegetables. Season both sides with salt and pepper, drizzle with remaining 1 tablespoon olive oil, and return to oven. Roast until chicken is just cooked through, about 15 minutes. Serve, with lemon wedges, if desired. Make Colorful Rice: Combine rice, turmeric, cumin, 1 1/2 teaspoons salt, and 2 cups of water in a saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce to low, cover pot, and cook for an additional 35 minutes, until rice is tender. Remove from heat and let steam for an additional 5 minutes with the lid on. Uncover, fluff with a fork, toss with olive oil, and add cilantro. Season to taste with salt, and serve.
[Name] Braised Brisket Tacos [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT5H [PrepTime] PT40M [TotalTime] PT5H40M [DatePublished] 2018-04-30T21:21:00Z [Description] Make and share this Braised Brisket Tacos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/24/Uq8fjQXtTR60jqEAhC8u_GKFWF201_0121_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/24/FkX1bzc1QSXpXXrPwGQe_GKFWF201_0129_16x9.jpg"] [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", NA, "2", "2", "1", "2", "1", "3", "1", "1", "1", "2", "2", "2", NA, "4", "3", "1", "2", "1/2", "1/4", NA, "1", "1", "1/4", "3", "3", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["beef brisket", "olive oil", "carrots", "yellow onion", "celery ribs", "red bell pepper", "garlic cloves", "ground coriander", "ground cumin", "paprika", "cayenne pepper", "dried oregano", "tomato paste", "san marzano tomatoes", "low sodium beef broth", "avocados", "lemon, juice and zest of", "olive oil", "basil", "parmigiano-reggiano cheese", "apple", "red cabbage", "apple cider vinegar", "olive oil", "tortilla", "fresh cilantro", "lime wedge", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 848.6 [FatContent] 56.3 [SaturatedFatContent] 12.1 [CholesterolContent] 143.5 [SodiumContent] 413.2 [CarbohydrateContent] 35.5 [FiberContent] 13.9 [SugarContent] 11.5 [ProteinContent] 54.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the brisket: Preheat oven to 325 degrees. Season brisket generously with salt and pepper. Preheat a large dutch oven over medium heat. Place brisket in pot, fat side down, and sear on all sides until deeply golden brown, about 4-5 minutes per side. Remove brisket to a plate. Add 2 tablespoons olive oil, carrot, onion, celery, pepper, and garlic. Season with salt and pepper and and saute? until softened and beginning to caramelize, about 6 minutes. Add coriander, cumin, paprika, cayenne, and oregano and toast, stirring, until fragrant, about 1 minute. Add tomato paste and cook, 1-2 minutes, before adding tomatoes and beef stock. Bring to a brisk simmer, return meat to pot, and cover. Transfer to oven and braise, flipping brisket every 45 minutes, until meat is tender and shreds easily with two forks, about 4-5 hours. Remove meat from sauce and keep lightly covered. Return dutch oven to stove top over high heat and cook, stirring frequently to prevent scorching, until sauce is reduced by half, about 10 minutes. Reduce heat to low and return meat to sauce. Using two forks, pull meat into long shreds. Fold to coat with sauce and keep warm until ready to serve. For Pesto Guac: Combine avocados, lemon juice, and olive oil in a medium bowl. Mash with a fork or potato masher until desired consistency is reached. Add basil and parmigiano-reggiano. Fold to combine, and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve. For Apple-Pear Slaw: Combine apple, pear, cabbage, apple cider vinegar, and olive oil in a large bowl. Toss to combine and season to taste with salt and pepper. Keep covered in the refrigerator until ready to serve. To serve, warm tortillas, in batches if necessary, in a cast iron skillet on medium heat for 30 seconds to 1 minute per side. Transfer to a dish towel to keep warm. Serve with brisket and sauce, guac, slaw, cilantro, lime wedges, yogurt, and hot sauce.
[Name] Smoky Pinto Bean Stew With Cilantro Rice [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-05-01T12:23:00Z [Description] Smoked paprika is a master of illusion. Its deep flavor has the power to trick your brain (and your taste buds) into thinking that whatever dish it seasons—including this delicious pinto bean stew—must have smoked bacon in it. The upshot is that this vegetarian dish is hearty and flavorful enough to turn even the most fervent meat-eaters into vegetarians (for 1 night, at least). Calories 621kcal, Fat 8.2g, Proteins 17.4g, Carbs 116.0g [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2270337/YUvnhJ4QTCeXRB25EKqL_Screenshot_20180501-082037.jpg" [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["rice", "water", "cilantro", "pinto beans", "olive oil", "yellow bell peppers", "orange bell pepper", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.5 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 299.5 [CarbohydrateContent] 96.6 [FiberContent] 20.9 [SugarContent] 2.1 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Meanwhile, halve bell pepper, remove stem and seeds, and cut into ½-inch pieces. Finely chop cilantro leaves and stems. In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, ½ teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4–5 minutes. Rinse then add beans plus ¼ cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes. Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.
[Name] PULLED PORK ENCHILADAS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-05-01T13:06:00Z [Description] This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/26/Mu8SFnGeRkC3OkuVE1IQ_Enchiladas-2_001-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/zlLmqleCQ8SAOnsypg1Z_Enchiladas%20%232.JPG"] [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1", "2", "1", "1", "6", "6", "6 -8", "1", "2"] [RecipeIngredientParts] ["monterey jack pepper cheese", "aged cheddar cheese", "olive oil", "red kidney beans", "corn kernels", "corn tortillas", "light sour cream", "cherry tomatoes", "avocado", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.4 [FatContent] 28.1 [SaturatedFatContent] 13.6 [CholesterolContent] 59.8 [SodiumContent] 1396.5 [CarbohydrateContent] 49.5 [FiberContent] 10.2 [SugarContent] 9.3 [ProteinContent] 23.6 [RecipeServings] nan [RecipeYield] 6 enchiladas [RecipeInstructions] ["Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.", "In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.", "Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro." ]
[Name] One Sheet Spinach, Shallot & Potato Hash With Eggs & Che [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT20M [PrepTime] PT7M [TotalTime] PT27M [DatePublished] 2018-05-01T13:43:00Z [Description] This recipe is a one-pan-wonder and its good for bteakfast, lunch, or dinner! Timing is key so dont get (too) distracted. first roast the vegetables that take the longest (potatoes & onions), then add kale, then eggs at the very end. Note: Preheat the baking sheet to save time & ensure that the potatoes are nicely crisped. NUTRITION PER SERVING: Calories 686kcal, Fat 42.0g, Proteins 27.2g, Carbs 56.3g [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2270337/iPCD0J5S2jEid96r9hBg_Screenshot_20180501-085425.jpg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2 -3", "2 1/2", "1", "1/4", "1", "2 -3", "30", "1", "5", "4"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "adobo seasoning", "fresh parsley", "shallots", "white wine vinegar", "cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.2 [FatContent] 14.2 [SaturatedFatContent] 2.9 [CholesterolContent] 186.0 [SodiumContent] 247.9 [CarbohydrateContent] 28.8 [FiberContent] 7.3 [SugarContent] 2.0 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into ½-inch pieces (leave on skins for better health!]. Chop or thinly slice shallots / onion. Chop parsley.", "In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, ½ teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step] and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes.", "Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with ½ tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with ¼ teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted.", "Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top.", "Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL. Return pan to same rack and broil until egg white is set, but yolk is still runny, 2–4 minutes. Watch closely!" ]
[Name] Ruby Red Velvet Cake [AuthorId] 2002132807 [AuthorName] Sara G. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-05-01T17:00:00Z [Description] "Ruby red, moist, one bowl red velvet cake recipe. Makes one 9" two layer cake or 24 cupcakes [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "2", "2", "1", "1", "1", "2", "1", "2/3", "1/2", "1", "2", "3 -4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking soda", "baking powder", "salt", "eggs", "buttermilk", "brewed coffee", "white vinegar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.7 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 15.9 [SodiumContent] 181.8 [CarbohydrateContent] 26.5 [FiberContent] 0.5 [SugarContent] 17.2 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 2 9 inch cake layers [RecipeInstructions] ["Preheat oven to 350 degrees F. Grease and use cocoa powder to \"flour\" two 9 inch round cake pans.", "In large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.", "Add eggs, buttermilk, coffee, oil, vinegar, vanilla, and food coloring. Stir until combined. Do not over mix. Pour into prepared pans.", "Bake at 350 degrees F (175 degrees C] for 25 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 to 15 minutes, then remove from pans and finish cooling on a wire rack." ]
[Name] Baked Pear Custard [AuthorId] 2720797 [AuthorName] Disque [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-05-01T17:01:00Z [Description] Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "3", "3/4", "1/4", "1/3", "1/3", "2", NA] [RecipeIngredientParts] ["pears", "unsalted butter", "eggs", "milk", "salt", "sugar", "all-purpose flour", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.3 [FatContent] 11.4 [SaturatedFatContent] 6.3 [CholesterolContent] 117.6 [SodiumContent] 150.3 [CarbohydrateContent] 41.9 [FiberContent] 4.9 [SugarContent] 26.4 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9\" cake pan with cooking spray and place the pear slices in the pan. Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
[Name] Shrimp and Avacado Salad With Miso Dressing [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2018-05-01T17:01:00Z [Description] This is a great summer salad, suitable for company or just dinner on the deck! I dare you not to drink this dressing! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/31/XOeaRovpQ3CHMxTwynMH_1-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/31/cU7C5N96R6qGQ7KrdOfT_shrimp and avo salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/31/JAgI8Eq2SCOule6CjLR2_Shrimp Avocado Salad.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "5", "1/2", "1/2", "2", "1", "1/2", "1/2", "6", "1", "1/3", "1", "3", "4", "2", "2", "3", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "raw shrimp", "garlic cloves", "chili powder", "cayenne", "avocados", "cucumber", "carrot", "edamame", "lettuce", "cilantro", "peanuts", "ginger", "lime juice", "white miso", "garlic cloves", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 537.4 [FatContent] 38.5 [SaturatedFatContent] 6.7 [CholesterolContent] 150.9 [SodiumContent] 1205.5 [CarbohydrateContent] 26.9 [FiberContent] 11.5 [SugarContent] 4.5 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side. Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads]. Top with fresh cilantro and peanuts and last, the prepared shrimp. Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt]. Pour the miso dressing over the salad, toss and serve immediately.
[Name] I Miss the Blue Parrot Meatballs [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-05-01T17:02:00Z [Description] The Blue Parrot Restaurant in Louisville closed.  My favorite spaghetti and meatballs.  This recipe comes close to the flavor of their meatballs.  I’ll never be able to duplicate the spaghetti though.  So sad.  We miss the Blue Parrot! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/32/WeEMsV1SQ7SldVdHJ18t_7C51C63F-9C8C-4087-AD91-AFB318F7C6AA.jpeg" [RecipeCategory] Meatballs [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "2", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "eggs", "garlic powder", "onion powder", "salt", "pepper", "milk", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.4 [FatContent] 55.6 [SaturatedFatContent] 21.0 [CholesterolContent] 246.7 [SodiumContent] 3314.0 [CarbohydrateContent] 28.7 [FiberContent] 1.9 [SugarContent] 2.9 [ProteinContent] 54.6 [RecipeServings] 4.0 [RecipeYield] 8 Meatballs [RecipeInstructions] Combine all ingredients together in a mixing bowl. Shape mixture into 8 large balls (about the size of a baseball]. Place on a baking sheet and bake for 60 minutes at 350 degrees. Add to your favorite marinara sauce and serve with pasta. Or make 12 tennis ball sized meatballs and bake for 45 minutes. Or make 24 golf ball sized meatballs and bake for 30 minutes. Or make 48 gumball sized meatballs and bake for 20 minutes. Random Advice: If your raw meatballs are ugly and not perfectly round - they will NOT look any better after you cook them. I was hoping they would magically look perfect after baking - but they don’t -- Still ugly. Shape your meatballs with care. Don’t worry - the sauce will cover them! Line your baking sheet with foil for easy clean up. I don’t like to touch raw meat - so I wear two sandwich baggies on my hands when rolling balls since I don’t have plastic kitchen gloves. We also use a potato masher to mix up everything. I know hands work better - but I just won’t touch it. I don’t like other people touching my food either -- just sayin! You can cry a little about your delicious meatballs -- now go and enjoy!
[Name] Garlic Butter Chicken [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT25M [PrepTime] PT1M [TotalTime] PT26M [DatePublished] 2018-05-01T17:02:00Z [Description] Make and share this Garlic Butter Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/33/tPIT4FvnRkiS8xUVMYx9_20180503_184230.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/33/mve6rJjuQYqlYoY8kpSH_20180503_184640.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "olive oil", "garlic cloves", "butter", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.4 [FatContent] 14.0 [SaturatedFatContent] 4.5 [CholesterolContent] 124.7 [SodiumContent] 277.4 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 28.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Over high Heat add Olive Oil. Once pan is nice and hot add chicken thighs and season with salt and pepper on each side. Cook till nice and brown on both sides (about 5-7 minutes each side] then remove from pan to a clean plate. Set to medium heat then add Italian Seasoning & Garlic and cook till fragrant (be careful not to burn the garlic] then stir in the chicken broth and scrape all the nice brown chicken fond from the bottom of the pan, and reduce by half (about 5 minutes]. Add the Butter to the mixture and stir till melted, then add chicken back to pan and spoon the sauce over the chicken. Enjoy the delicious chicken with whatever side you choose to make or serve with :]. I chose to side it with a fellow recipe from another user - http://www.geniuskitchen.com/recipe/garlic-spaghetti-sauce-10808.
[Name] Lentil Salad W/ Avocado & Cilantro [AuthorId] 147334 [AuthorName] accidental glutton [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-01T17:03:00Z [Description] Adapted from the Cabbage Patch restaurant in Beverly Hills, this lentil salad is light & refreshing.
[Name] Spinach, Artichoke, Cream Cheese Dip [AuthorId] 2002136556 [AuthorName] Elena L. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-05-01T17:03:00Z [Description] Make and share this Spinach, Artichoke, Cream Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["32", "1", "8", "56", "1"] [RecipeIngredientParts] ["cream cheese", "avocado oil", "spinach", "parmesan cheese", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.1 [FatContent] 16.3 [SaturatedFatContent] 8.9 [CholesterolContent] 50.0 [SodiumContent] 188.3 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 3.9 [RecipeServings] 21.0 [RecipeYield] 5 1/4 Cups [RecipeInstructions] ["Let cream cheese sit out at room temperature to soften it.", "Add avocado oil to the skillet and cook garlic and spinach stirring occasionally over medium heat for one minute.", "Add artichoke hearts and cook until spinach is wilted but still green.", "In a bowl add softened cream cheese and the spinach/artichoke mixture and combine until well mixed.", "Add the dip into a glass baking dish and sprinkle parmesan cheese on top.", "Bake at 350F for 20-30 minutes.", "Serve warm with corn chips or crackers." ]
[Name] Brown Rice With Meat [AuthorId] 2002016460 [AuthorName] koraytastan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-05-01T17:04:00Z [Description] Make and share this Brown Rice With Meat recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "100", "200", "2", "1"] [RecipeIngredientParts] ["butter", "ground beef", "brown rice", "water", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.7 [FatContent] 6.2 [SaturatedFatContent] 2.4 [CholesterolContent] 19.5 [SodiumContent] 33.5 [CarbohydrateContent] 39.8 [FiberContent] 2.1 [SugarContent] 1.2 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] heat water and add rice. ona seperate pan heat butter, slice tomatoes and add them. Stir occasionally. add meat to pan and cook until brown. add meat sauce to rice and cook 20 min.
[Name] Ribollita [AuthorId] 1803732656 [AuthorName] Sandy Neck Suds [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2018-05-01T17:05:00Z [Description] Make and share this Ribollita recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1", "1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["cabbage", "extra virgin olive oil", "basil", "garlic", "onion", "celery ribs", "potatoes", "stewed tomatoes", "cannellini beans", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.0 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 235.5 [CarbohydrateContent] 21.4 [FiberContent] 5.6 [SugarContent] 5.8 [ProteinContent] 4.6 [RecipeServings] 10.0 [RecipeYield] 10 cups [RecipeInstructions] mix together and blend. cook.
[Name] Pasta Aglio E Olio [AuthorId] 2002119998 [AuthorName] Tibz07 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-05-02T02:52:00Z [Description] Make and share this Pasta Aglio E Olio 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/bOifxkldSmDzi6SoyWUq_20150510_210459%20(Large).jpg" [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["garlic", "parsley", "olive oil", "red pepper flakes", "lemon", "dry linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.9 [FatContent] 28.3 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 48.5 [FiberContent] 6.8 [SugarContent] 0.3 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heavily salt a large pot of water, and bring to a boil then cook pasta to al dente.", "While the pasta is cooking, slice the garlic cloves thinly, and set aside. Pick the parsley leaves from their stems, and finely chop. Add olive oil to a large frying pan and heat over medium flame until nice and hot and shimmering. Add sliced garlic, stirring constantly, until garlic is barely toasted. Add the red pepper flake and remove from heat. (the garlic will continue cooking to a toasty brown].", "Drain the pasta and add to the pan with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley, and toss to combine.", "Season for salt and pepper, and serve.", "EXTRA - A fancy way to plate is with a carving fork, or anything close to it. From the pan spin the fork or tool to build up a nice amount of pasta on it, and then simply place it on a dish and slide the pasta down and off the fork for a nice and fancy display. (Garnish with parsley & Parmesan cheese for extra points]." ]
[Name] Great Garden Salad Dressing [AuthorId] 1670583 [AuthorName] EddyGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-02T11:59:00Z [Description] Make and share this Great Garden Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["lemon", "olive oil", "nutritional yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.1 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 7.7 [FiberContent] 4.0 [SugarContent] 0.7 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all together and pour over your favorite salad. Enjoy.
[Name] Pesto With Nutritional Yeast [AuthorId] 1670583 [AuthorName] EddyGirl [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-05-02T15:05:00Z [Description] Make and share this Pesto With Nutritional Yeast recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["High Fiber", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["olive oil", "basil", "nutritional yeast", "pine nuts", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.7 [FatContent] 16.3 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 25.9 [CarbohydrateContent] 22.0 [FiberContent] 13.6 [SugarContent] 0.4 [ProteinContent] 21.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a blender, mix all ingredients together until you have a paste like consistency. Cook pasta to taste. Add Pesto to pasta and toss. Add more nutritional yeast for taste.
[Name] Fresh Fruit Smoothie [AuthorId] 1670583 [AuthorName] EddyGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-02T15:24:00Z [Description] Make and share this Fresh Fruit Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA] [RecipeIngredientParts] ["banana", "frozen spinach", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.3 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 116.6 [CarbohydrateContent] 33.5 [FiberContent] 7.6 [SugarContent] 15.4 [ProteinContent] 7.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredients together. Enjoy.
[Name] Malamute's Knot-Poppin' Spicy Salsa [AuthorId] 2002138206 [AuthorName] Malamute [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-05-02T20:48:00Z [Description] Great for parties and casual group munching when served with restaurant style tortilla chips. Also goes great with eggs the morning after the party. Makes approximately 1 quart. Double the recipe to fill a 2-quart pitcher and to avoid using only half an onion and half of a lemon. Keeps well when sealed and refrigerated for up to a week. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1", "1/2", "2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["lemon", "diced tomatoes with green chilies", "whole canned tomatoes", "fresh cilantro", "red onion", "fresh tomatoes", "black peppercorns", "salt", "cumin seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1163.8 [CarbohydrateContent] 13.3 [FiberContent] 2.7 [SugarContent] 5.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] Gather required tools: Spice grinder or mortar & pestle, Knife, Cutting board, Food Processor (1.5+ quart size], Citrus Reamer (optional]. Open canned ingredients and strain off excess water. Grind cumin seeds to a powder and black peppercorns to medium to fine coarseness (as desired] in spice grinder or mortar & pestle. Wash and prepare all fresh ingredients, cutting them into halves or quarters as necessary to size them for comfortable loading into your food processor. It’s handy to pre-squeeze the lemon into a small glass where it is easier and safer to remove ejected seeds rather than digging them out of a loaded food processor with your finger (cook safe!]. Remove jalapeño stems. In a food processor blend all ingredients except the fresh tomatoes. Once a well-blended consistency is achieved, add fresh tomatoes and pulse/chop several times to desired level of chunkiness.
[Name] Best Pizza Recipe [AuthorId] 2002138846 [AuthorName] stevanwhite [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2018-05-02T20:49:00Z [Description] It took me a year to make this recipe with constant tweaks along the way. The sauce is sweet similar to Larosas so if you don’t like that add your own sauce instead. I prefer a half and half mixture of mozzarella cheese and provolone but you can use what you like. It takes about 10-12 ounces of cheese to make pizza. I didn’t include toppings so use what you like. Cooking time varies with amount of toppings and no two ovens are the same.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/43/4Q9OuoLETFCFHscapJgJ_57C4EFB4-A163-4970-A613-9E3297602C3D.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "7/8", "1 1/8", "1/4", "1/2", "1/2", "1/2", "150", "1", "1", "1", "1", "1 3/4", "1", "2", "1/2", "1/4", "1", "1/4", "1/8", "1/8", "1/8", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "bread flour", "baking powder", "salt", "sugar", "honey", "water", "olive oil", "red wine vinegar", "roma tomato", "water", "tomato paste", "garlic", "sweet basil", "oregano", "thyme", "parsley", "salt", "pepper", "olive oil", "brown sugar", "honey", "parmesan cheese", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.9 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.9 [SodiumContent] 607.7 [CarbohydrateContent] 49.1 [FiberContent] 3.3 [SugarContent] 7.4 [ProteinContent] 7.8 [RecipeServings] 5.0 [RecipeYield] 8 Slices [RecipeInstructions] Directions for dough: Get a Pyrex measuring cup and pour in the water. Microwave the water for about 30 seconds. Next take the measuring cup out of microwave and stir in the sugar and the honey. Now add the yeast and stir well. Set this aside for about 10-15 minutes. In a mixing bowl mix the dry ingredients: All Purpose Flour, Bread Flour, Baking Powder and Salt. Take about 3/4 of the dry mix out of mixing bowl and set it aside. You should have about a quarter of the mix now left in the mixing bowl. In the mixing bowl where there is only a quarter of the dry mix add the yeast water, olive oil, balsamic and red wine vinegar. Whisk this together very well for about 20 seconds. Immediately dump the rest of the flour mix into the bowl. I like to use a wooden spoon to mix the rest together. Knead the dough for a good 10-15 minutes. If you have a machine that can knead dough then use that if not look up how to hand knead pizza dough online. You may have to sprinkle a little extra Bread Flour from time to time if it gets too sticky while kneading. Once kneading is finished form the dough into a ball then grease your hands with about a half tablespoon of olive oil and coat the dough ball. Next place the ball of dough into a large bowl and cover with cheese cloth or plastic wrap. Let the dough rise for about an hour in the kitchen then punch it down and knead it again for 10-15 mins and recoat with olive oil. Place the dough in the fridge. In about 45 minutes the dough is ready to be formed to make the pizza. Directions for sauce: This recipe makes enough sauce for about 2 Pizzas. Take the roma tomato and put it into a food processor or blender and make it into a sauce like consistency. Add the tomato you just blended and rest of sauce ingredients into a small cooking pot on the stove. Put on low heat and leave the lid on until it simmers then take off the lid to let some of the water evaporate. Cook on low heat for at least an hour or more (depending on desired consistency]. When it’s time to put the sauce on the dough I recommend starting with 3/4 of a cup of sauce I definitely would not use any more more than a cup of sauce. Directions for cooking: Preheat oven to 425 make sure you have a center oven rack placed already. Grease a 16” flat pizza pan lightly with olive oil. Use about a handful of bread flour and coat the counter or wherever you are going to form the dough. If you don’t know how to work dough by hand I suggest looking it up online. This dough is amazing to work with and rolling pins are for the birds. Once you got dough made into pizza crust place on pizza pan. If you stretched too much of the dough and too much over hang then just hold pan about 6 inches in air and drop flat on counter. It will shrink a little that way. Sauce the crust evenly and do not put too much sauce on there as it won’t cook as well. Start with 3/4 cup of sauce and spread evenly. If that looks too light add a tad more. Use about 2/3 of the cheese and evenly coat the crust. Add toppings and add rest of cheese on top (this will help hold toppings together]. Cooking time varies as not all ovens are the same. It usually takes about 18 minutes on center rack then move the pizza to bottom rack for 3-4 mins to make the bottom lightly golden. When done let it rest for at least 8 minutes before cutting and serving.
[Name] Southwest Lentil Salad [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-05-02T21:31:00Z [Description] Make and share this Southwest Lentil Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3/4", "1", "1/2", "2", "1/4", "1", "1", "3/4", "1/2", "1", "1", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["water", "dry lentils", "sweet potato", "salsa", "cilantro", "red onion", "iceberg lettuce", "red bell pepper", "black beans", "corn", "red onion", "tomatoes", "olive oil", "lime juice", "minced garlic cloves", "chili powder", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.7 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 352.6 [CarbohydrateContent] 33.8 [FiberContent] 12.0 [SugarContent] 5.6 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Bake sweet potato for 45 minutes or until done. Once the potato has cooled, dice into bite size pieces. Heat water to a boil in a medium sauce pan. Add lentils and cook until tender, approximately 20 minutes, drain. In a large bowl, mix in lentils. sweet potato, red onion, salsa, corn, black beans, red pepper, tomato and cilantro. In a separate bowl whisk the olive oil, lime juice, garlic, chili powder and salt whisk until combined. Stir dressing into salad mix, until well combined. Arrange chopped lettuce on a plate and top with salad. Garnish with sliced avocado and olives. Enjoy!
[Name] Veracruz Fish With Shrimp [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-05-04T02:16:00Z [Description] Make and share this Veracruz Fish With Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "3/4", "4", "2", "1/4", "1", "1", "2", "1", "1", "1", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["water", "fresh shrimp", "garlic cloves", "lime juice", "onion", "bell pepper", "roma tomatoes", "olive oil", "bay leaf", "dried oregano", "stuffed green olive", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.6 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 206.4 [SodiumContent] 768.0 [CarbohydrateContent] 9.8 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 54.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside. Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside. Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf. Spoon tomato mixture on top of fish fillets. Sprinkle with capers. Bake uncovered at 425 for 20 minutes. Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp. Serve.
[Name] Fresh Vegetable Quiche [AuthorId] 1467880 [AuthorName] houstonjss [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-05-04T13:30:00Z [Description] Make and share this Fresh Vegetable Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "1 1/2", "1", "1", "4", "1/2", "1", "1/3", "4"] [RecipeIngredientParts] ["olive oil", "salt", "white pepper", "tarragon", "eggs", "heavy cream", "half-and-half", "low-fat cheddar cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.9 [FatContent] 17.9 [SaturatedFatContent] 8.3 [CholesterolContent] 131.3 [SodiumContent] 639.1 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees. Heat the olive oil in a pan. Saute the begetables (onions first if you use them] until they become tender. Season with salt and pepper. Remove from heat, mix in tarragon and set aside. Beat the eggs, cream and half and half together until well mixed. Place the piecrust in a pie dish. Sprinkle half the cheese onto the piecrust, follwed by the vegetables and the remainder of the cheese. Pour egg mixture over filling. Place quice on a cookie sheet on your oven's middle rack. Bake for 35 to 45 minutes until the center of the quice no longer jiggles. Remove the quiche from the oven and let it cool for 5 minutes before you slice it. Tip: If the quiche is watery, it is overcooked; adjust your cooking time.
[Name] Dirty Beans and Rice [AuthorId] 2002108673 [AuthorName] Kiley M. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-05-04T13:31:00Z [Description] Make and share this Dirty Beans and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "4", "1", "2", "1", "3", "1", "1/2", "2", "2", "10", "1"] [RecipeIngredientParts] ["olive oil", "red bell pepper", "green bell pepper", "andouille sausages", "cooked white rice", "garlic cloves", "tomato sauce", "diced tomato", "chicken broth", "cilantro", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 14.9 [SaturatedFatContent] 6.9 [CholesterolContent] 29.7 [SodiumContent] 879.1 [CarbohydrateContent] 72.7 [FiberContent] 16.6 [SugarContent] 7.0 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large pan over medium high heat. Saute onion, bell peppers, garlic, and andouille sausages (cut up] for about 5 minutes or until softened. Add the rice, cajun seasoning, and garlic salt stirring until rice is slightly browned, about 2 minutes. Pour in tomato sauce, tomatoes, and chicken broth and stir until combined. Bring mixture to a sight boil. Add beans and stir, then reduce mixture to low. Cover pan and cook about 18-20 minutes. Stir to fluff the rice. Let cool 2-3 minutes. Garnish with freshly chopped cilantro and cheese. Enjoy!
[Name] Simple Fat-Free "Guac" [AuthorId] 2001601815 [AuthorName] Joseph A. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-05-04T13:31:00Z [Description] Make and share this Simple Fat-Free "Guac" recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2 -4", "2", "1", "1", "1 -2"] [RecipeIngredientParts] ["green bell peppers", "fresh cilantro", "limes", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 1 batch [RecipeInstructions] 1] Place all ingredients in blender or food processor and mix until pureed. 2] Pour into storage container and chill overnight. It should be about the consistency of a creamy salsa. It can also be used as a condiment for grilled chicken, burgers, hot dogs, and even as a salad dressing or braising sauce.
[Name] Slow-Cooker Italian-Style Ratatouille [AuthorId] 2001601815 [AuthorName] Joseph A. [CookTime] PT8H [PrepTime] PT1H [TotalTime] PT9H [DatePublished] 2018-05-04T13:32:00Z [Description] You'll love the way the smells come together for this traditional comfort food, which can be eaten either as a stew on its own with garlic knots on the side or served over whole wheat pasta (and still with garlic knots on the side). [Images] character(0) [RecipeCategory] European [Keywords] ["Vegan", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggplant", "zucchini", "tomatoes with basil", "broth", "garlic", "dry red wine", "Italian sausage", "bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.3 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.2 [SodiumContent] 312.2 [CarbohydrateContent] 8.2 [FiberContent] 3.1 [SugarContent] 4.1 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 1 batch [RecipeInstructions] 1] Place all ingredients in a 6-quart slow-cooker. 2] Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
[Name] 30-Minute Stove-Top Macaroni & Cheese [AuthorId] 2002140494 [AuthorName] Nikhil P. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-05-04T13:32:00Z [Description] Make and share this 30-Minute Stove-Top Macaroni & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "1/4", "1/4", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "flour", "salt", "black pepper", "milk", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.7 [FatContent] 24.4 [SaturatedFatContent] 14.9 [CholesterolContent] 71.3 [SodiumContent] 540.1 [CarbohydrateContent] 68.7 [FiberContent] 2.8 [SugarContent] 2.4 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.
[Name] Nut-Crusted Purple Sweet Potato Pie [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2018-05-04T17:52:00Z [Description] Make and share this Nut-Crusted Purple Sweet Potato Pie 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/53/57/51/OyujgXfLR6mcuCDno3Vw_GKFWF205_0055_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/51/MsG4UJeQD2crjbm4QZm9_GKFWF205_0062_16x9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1 1/2", NA, "1/4", "1 -2", "2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["coconut oil", "old fashioned oats", "kosher salt", "honey", "sweet potato", "olive oil", "kosher salt", "coconut milk", "unsweetened coconut", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.7 [FatContent] 27.4 [SaturatedFatContent] 11.0 [CholesterolContent] 0.0 [SodiumContent] 202.2 [CarbohydrateContent] 29.2 [FiberContent] 4.3 [SugarContent] 10.7 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate (not deep dish] with coconut oil and set aside. Place nuts in the bowl of a food processor. Pulse until coarsely chopped. Add oats and 1/4 teaspoon salt. Pulse until the mixture is finely chopped. Do not overprocess; mixture should have coarse texture and should not be ground. Add 3 tablespoons honey and 3 tablespoons coconut oil and pulse until incorporated. Mixture will be crumbly, but should hold together if pressed in your hand. Transfer to prepared pie plate and using hands or the bottom of a measuring cup, press into an even layer and up the sides. Bake 20-25 minutes, until crust is golden, tenting the edges of the crust with foil if necessary to prevent over-browning. Remove from oven and let cool completely. Meanwhile, place sweet potato on a parchment-lined baking sheet. Transfer to oven and roast until cooked through and very tender, about 1 hour 15 minutes. This can be done at the same time as the crust, or if done separately, sweet potato can roast at 400 degrees for about 1 hour. Transfer sweet potatoes to the bowl of a food processor, along with coconut milk, remaining 1 tablespoon honey, and remaining 2 tablespoons coconut oil. Process until smooth, scraping down the sides of the bowl as necessary, and transfer mixture to cooled nut crust. Spread into an even layer, cover lightly with plastic wrap, and place in refrigerator until chilled and firm, about 1-2 hours. To serve, top pie with coconut shaving and chopped pistachios. Cut into slices and serve.
[Name] Banana Coconut Chai Cream Pie [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-05-04T17:52:00Z [Description] If you can't find chai spice, a combination of cinnamon, cardamom, nutmeg, and cloves gives the same warm flavors to this banana pie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/52/xZT0tnWdSUaeYBmHOmHb_GKFWF205_0058_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/52/JWirz2nHSBiFtzB4F0C6_GKFWF205_0064_16x9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "3", "1/4", "1/4", NA, "1", "3", "1 1/2", "1", "6", "1/2", "4", "3"] [RecipeIngredientParts] ["coconut oil", "old fashioned oats", "flaked coconut", "flaked coconut", "pure maple syrup", "coconut oil", "kosher salt", "coconut cream", "honey", "pure vanilla extract", "butter", "bananas", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5182.7 [FatContent] 344.9 [SaturatedFatContent] 239.3 [CholesterolContent] 1350.7 [SodiumContent] 1278.3 [CarbohydrateContent] 514.8 [FiberContent] 39.4 [SugarContent] 350.7 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] 1 9 inch pie [RecipeInstructions] Preheat oven to 350 degrees. Grease a 9-inch (not deep dish] pie plate with coconut oil and set aside. In the bowl of a food processor, combine 1 cup plus 2 tablespoons oats and 1 cup coconut chips. Process until very finely ground, about 1 minute. Transfer to a large bowl and add remaining 1 cup plus 2 tablespoons oats, maple syrup, 1/4 cup plus 1 tablespoon coconut oil, and 1/4 teaspoon salt. Mix until well-combined. Transfer to prepared pie plate and using the base of a measuring cup, press mixture into an even layer, going up the sides of the plate and slightly over the edges. Place on a parchment-lined baking sheet and transfer to oven. Bake until edges are lightly golden brown, rotating halfway through, about 20 minutes. Transfer to a rack until cooled completely. Meanwhile, in a medium pot over medium-high heat, combine coconut cream, honey, chai spice, vanilla, and 1/4 teaspoon salt. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter. Whisk until smooth and let cool slightly. Cut 2 bananas into thin slices on the bias. Shingle one layer on the bottom of the cooled crust. Spread half of the coconut-chai cream on top, and then top with another layer of bananas (using one more if necessary]. Spread remaining coconut-chai cream on top and transfer to freezer until well-chilled, about 2 hours. Do not let freeze completely. (Alternatively, pie can be placed in refrigerator until chilled, about 4-5 hours or up to overnight.] To finish, cut remaining banana(s] into thin slices and shingle around the outside perimeter of pie in a circular pattern. Top with pecans and remaining 3 tablespoons coconut chips. in the center and sprinkle with additional chai spice. Cut into wedges and serve immediately. (This final step can be completed up to 30 minutes in advance of serving. Keep chilled until ready to serve.].
[Name] Field of Mushrooms Bowl [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-05-04T17:53:00Z [Description] Make and share this Field of Mushrooms Bowl recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/53/FlGfmWnYQZaFQXzb0Njg_GKFWF206_0057_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/53/fvdJUF8kThGQmdYJHNKB_GKFWF206_0060_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/53/YB9QUQFvTlSI6I7mThth_GKFWF206_0062_16x9.jpg"] [RecipeCategory] Grains [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", NA, "3", "1/3", "1", NA, "1/3", NA, "1/4", "2/3", "2/3", NA, "6", "3", "2", NA, "4", "3/4", "3", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["red onion", "cherry tomatoes", "red wine vinegar", "kosher salt", "garlic cloves", "olive oil", "chickpeas", "lemon", "tahini", "kosher salt", "wild rice", "quinoa", "kosher salt", "olive oil", "olive oil", "thyme", "rosemary", "garlic cloves", "olive oil", "cilantro", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 751.5 [FatContent] 43.4 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 355.2 [CarbohydrateContent] 75.8 [FiberContent] 11.8 [SugarContent] 3.8 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make pickled onions and tomatoes: In a medium bowl or measuring cup, combine vinegar and 1/2 teaspoon salt. Stir to dissolve and add onions and tomatoes. Toss to combine, cover, and place in the fridge for a minimum of 30 minutes or overnight. Make Roasted Garlic Hummus: Preheat oven to 375 degrees. Place garlic on a small sheet of aluminum foil and drizzle with 2 teaspoons of olive oil. Fold sides of foil to enclose and place on a rimmed baking sheet. Transfer to oven and roast until garlic is caramelized and tender, about 15 minutes. When cool enough to handle, squeeze cloves from their skins and place in the bowl of a food processor, along with chickpeas, tahini, lemon juice, 3/4 teaspoon salt, and remaining 1/3 cup olive oil. Blend until a thick paste forms. With the mixer running, add ice water and process until until very smooth. Adjust consistency with additional ice water, if desired. Season to taste with salt and additional lemon juice. Make ancient grain mix: In a medium saucepan, combine wild rice with 1 cup water and 1/2 teaspoon salt. In another saucepan, combine quinoa with 1 1/3 cups water and 1/2 teaspoon salt. Bring both pots to a boil, reduce to a simmer, and cover. Cook wild rice until tender, about 30-35 minutes. Remove from heat and let steam with lid on for an additional 5 minutes. Remove lid and fluff with a fork. For the quinoa, let cook 15 minutes, until just tender. Do not overcook. Remove lid and continue to cook, stirring occasionally, until any remaining liquid has evaporated. Transfer to a bowl, along with wild rice. Toss to combine. Make Field of Mushrooms: Preheat a large cast iron skillet over medium-high heat. Add 3 tablespoons olive oil, swirl to coat pan, and add mushrooms. (If skillet isn’t large enough, this can be done in two half batches.] Increase heat to high and saute, stirring occasionally, until mushrooms begin to turn golden. Season with salt and pepper, add thyme and rosemary, and stir to combine. Make a well in the center of the pan. Drizzle in the remaining 2 teaspoons olive oil and add garlic. Stir to coat and, incorporating mushroom mixture gradually, saute until garlic is softened, about 2 minutes more. Add stock and continue to cook until reduced by half. To serve: Spread a generous dollop of the roasted garlic hummus on the bottom of a serving plate. Top with a portion of ancient grains, pickled onions and tomatoes, and mushrooms. Drizzle with olive oil, top with pepitas, cilantro, and dill, and serve.
[Name] Mustard-Roasted Prime Rib [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-05-04T17:53:00Z [Description] Make and share this Mustard-Roasted Prime Rib 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/53/57/54/ZoxOu989TqmTHzGfHjki_GKFWF202_0100_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/54/CgxBIqD9RceO0g2Ap2pe_GKFWF202_0102_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/54/A2O5fxnhSGm5s8iH5Na1_GKFWF202_0105_16x9.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3/4", "1/4", "2", NA, NA, "1", "1", "4", NA, "1/2", "1/2", "2", "1", "1", "5", "1", "1", NA] [RecipeIngredientParts] ["Dijon mustard", "fresh thyme leave", "cumin seeds", "black peppercorns", "salt", "olive oil", "olive oil", "shallots", "red wine", "fresh thyme", "unsalted butter", "asparagus", "prosciutto", "bartlett pear", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.4 [FatContent] 15.0 [SaturatedFatContent] 3.6 [CholesterolContent] 6.1 [SodiumContent] 554.7 [CarbohydrateContent] 73.6 [FiberContent] 38.0 [SugarContent] 5.2 [ProteinContent] 18.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["For the rib roast and red wine sauce:", "Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.", "In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.", "Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.", "Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.", "For the asparagus bundles:", "Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.] Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.", "Serve immediately, with prime rib and red wine sauce." ]
[Name] Cast-Iron Skillet Cornbread [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-05-05T00:21:00Z [Description] Make and share this Cast-Iron Skillet Cornbread 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/53/57/55/yErOP7LUSnqTag9dp6cd_bread.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/55/K8XCMGBTSJasxdSSX4G0_bread.jpg"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1 1/2", "4", "1 1/2", "1", "1/2", "1/2", "3/4", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "baking powder", "kosher salt", "eggs", "mild green chilies", "white cheddar cheese", "monterey jack cheese", "unsalted butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.8 [FatContent] 34.0 [SaturatedFatContent] 19.9 [CholesterolContent] 204.9 [SodiumContent] 1373.8 [CarbohydrateContent] 71.5 [FiberContent] 3.2 [SugarContent] 25.4 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] 1 skillet [RecipeInstructions] Place rack in middle of oven. Set 10 inch cast-iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated. Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center]. Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

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