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[Name] Vegan Broccoli Cheese Casserole [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2018-05-05T02:40:00Z [Description] Make and share this Vegan Broccoli Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "5", "1 -2", "4 -5", "1", "2", "1/3", "1", "2 -3", "1", "1"] [RecipeIngredientParts] ["brown rice", "cauliflower floret", "carrot", "sun-dried tomato", "mushrooms", "milk", "broccoli", "onion", "garlic cloves", "nutritional yeast flakes", "lemon juice", "white miso", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.7 [FatContent] 4.3 [SaturatedFatContent] 1.4 [CholesterolContent] 5.7 [SodiumContent] 515.8 [CarbohydrateContent] 55.9 [FiberContent] 8.9 [SugarContent] 5.8 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to boil. Add the rice and simmer until the rice is mostly tender. 30-45 minutes. (Prep ingredients and start on #2 while rice is simmering]. Drain and add back to the rinsed large pot. Place cauliflower, sundried tomatoes, mushrooms and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander. Transfer cauliflower medley to a food processor. Add 1 cup of plant milk, the nutritional yeast and miso and blend until completely smooth, stopping to scrape down sides of bowl as needed. Add broccoli, onion and garlic to the pot with the rice. Add in the cauliflower sauce. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. If needed, thin with more milk. Season with salt and pepper. Serve.
[Name] Yellow Squash Casserole [AuthorId] 124799 [AuthorName] sarikat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-05-06T20:58:00Z [Description] Make and share this Yellow Squash 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/53/57/57/wGygX8A1SW2kGTpNS5pO_IMG_20180506_164857992_LL.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1", "8", "1 1/2", "1", "3"] [RecipeIngredientParts] ["yellow onion", "olive oil", "water", "sour cream", "salted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.7 [FatContent] 30.9 [SaturatedFatContent] 15.7 [CholesterolContent] 71.4 [SodiumContent] 916.0 [CarbohydrateContent] 31.3 [FiberContent] 2.6 [SugarContent] 7.5 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 1 Casserole [RecipeInstructions] Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray. Wash yellow squash and dice into small pieces. Chop onion finely. Heat 2 T olive oil in skillet over medium heat. Cook onion and squash in skillet 8-10 minutes. Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft. Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well. Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly. Transfer skillet mixture to greased casserole dish. Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish. Sprinkle remaining one-third of dry stuffing mix on top of cheese layer. Melt 3 T butter and pour evenly over top of casserole. Bake at 350F for 30 minutes.
[Name] Sugar-Free Chia Pudding [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-06T22:35:00Z [Description] Make and share this Sugar-Free Chia Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "7/8", "1/2", "98", "1/2"] [RecipeIngredientParts] "ground cinnamon" [AggregatedRating] nan [ReviewCount] nan [Calories] 87.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 139.4 [CarbohydrateContent] 13.0 [FiberContent] 0.7 [SugarContent] 4.2 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix almond milk, sugar-free syrup, and protein powder in the blender. Stir in chia seeds and cinnamon (if desired]. Transfer to airtight container and refrigerate over night.
[Name] Low-Carb Lettuce Wraps [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-05-06T22:58:00Z [Description] This recipe was invented as a way to use up some left-overs. It was so delicious, we had to make it again. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "1", "3", "1", "2", "2", "1", "1", "4", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["cauliflower", "sweet peppers", "stevia", "salt", "vinegar", "lime juice", "cilantro", "chicken breasts", "butter lettuce", "garlic powder", "onion powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.7 [FatContent] 13.7 [SaturatedFatContent] 5.1 [CholesterolContent] 75.9 [SodiumContent] 925.2 [CarbohydrateContent] 9.4 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 24.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute diced peppers, minced jalapeno, frozen riced cauliflower, diced grilled chicken, spices, vinegar, and lime juice, until vegetables are tender. Stir in neufchatel cheese to warm mix, until fully incorporated. Stir in chopped cilantro. Serve a spoon full of the filling in a washed butter lettuce leaf, topped with salsa, guacamole, sour cream, shredded cheese, etc.
[Name] Broccoli Puff [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-05-07T00:35:00Z [Description] Make and share this Broccoli Puff recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "10", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["broccoli", "cheddar cheese", "milk", "mayonnaise", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.1 [FatContent] 7.8 [SaturatedFatContent] 3.4 [CholesterolContent] 43.7 [SodiumContent] 444.1 [CarbohydrateContent] 7.6 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Let broccoli cool. Put in baking dish. Mix in the other ingredients. Bake at 350 degrees for 45 minutes.
[Name] French Toast [AuthorId] 2651788 [AuthorName] pesachz [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-05-07T19:31:00Z [Description] Make and share this French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Kosher", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "4", "4", "1 1/4", "1 1/2", "8", NA] [RecipeIngredientParts] ["cinnamon", "nutmeg", "sugar", "butter", "eggs", "milk", "vanilla", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 21.0 [SaturatedFatContent] 11.1 [CholesterolContent] 227.1 [SodiumContent] 465.3 [CarbohydrateContent] 36.6 [FiberContent] 1.7 [SugarContent] 9.1 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] 8 Slices [RecipeInstructions] Mix cinnamon, nutmeg, and sugar and set aside. Melt the butter on a medium flame. whisk in all the other ingredients except the bread and maple syrup. pour mixture into a shallow pan and soak the bread slices one at a time in the batter. fry in greased pan flipping until golden brown on both sides. drizzle with maple syrup and serve.
[Name] Shrimp and Crab Stuffed Portobello Mushrooms [AuthorId] 224862 [AuthorName] Elizabeth W. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-05-08T02:50:00Z [Description] This is a great way to use the crab legs after you’ve been picking and eating crabs!  Still have corn, crabs, and shrimp from last night’s dinner? This is the answer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/224862/YFPWPLkRHGiW1Y0gLkQr_Tonight%E2%80%99s%20recipe:%20shrimp%2C%20crab%2C%20%26%20corn%20stuffed%20portobello%20mushrooms.jpg" [RecipeCategory] Crab [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "1", "1", "1/2", "1", "1", "1/2", "1", "4", "2", NA] [RecipeIngredientParts] ["portabella mushrooms", "butter", "margarine", "onion", "garlic clove", "shrimp", "egg", "fresh lemon juice", "red pepper flakes", "parmigiano-reggiano cheese", "cream cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.4 [FatContent] 20.6 [SaturatedFatContent] 11.1 [CholesterolContent] 169.6 [SodiumContent] 713.2 [CarbohydrateContent] 22.1 [FiberContent] 2.6 [SugarContent] 6.4 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] 4 Stuffed portobello mushrooms [RecipeInstructions] ["Preheat oven to 425ºF.", "Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.", "In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.", "Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.", "Bake, uncovered, about 15 minutes or until mushrooms are tender." ]
[Name] FETTUCCINE Alle VONGOLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-05-08T14:10:00Z [Description] This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/64/tpqqgG2T4GgRZ2PHnIQk_Fettuccine-with-CLAM-SAUCE-764-x-682%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/EQhfQQHZQmeungnThiy5_Fettuccine%20with%20CLAM%20SAUCE%20%233_001.JPG"] [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1", "1/2", "1/2", "3", "1/4", "2", "1 1/4", "1/2", "1", "1/4", "1/4", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["fettuccine pasta", "butter", "olive oil", "red onion", "garlic cloves", "dry white wine", "fresh parsley", "heavy cream", "cooking sherry", "dry basil", "red pepper flakes", "fresh ground black pepper", "baby clams", "cold water", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.8 [FatContent] 39.2 [SaturatedFatContent] 21.6 [CholesterolContent] 193.2 [SodiumContent] 549.7 [CarbohydrateContent] 50.0 [FiberContent] 1.0 [SugarContent] 2.0 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.", "Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy], about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve." ]
[Name] Pressure Cooker Lemon Butter Shrimp & Orzo Dinner [AuthorId] 2000136717 [AuthorName] giorgior [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2018-05-08T19:10:00Z [Description] Pressure Cooker Lemon Butter Shrimp & Orzo Dinner is an easy and healthy one pot dinner made in your Instant Pot in just 20 minutes! [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "3/4", "8", "1", NA, "1/4"] [RecipeIngredientParts] ["butter", "onion", "garlic", "orzo pasta", "frozen asparagus", "broccoli", "jumbo shrimp", "lemon", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.9 [FatContent] 15.2 [SaturatedFatContent] 8.0 [CholesterolContent] 174.9 [SodiumContent] 859.4 [CarbohydrateContent] 60.5 [FiberContent] 12.7 [SugarContent] 3.0 [ProteinContent] 41.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["- Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent.", "- Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.- Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure.", "- The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve." ]
[Name] PRESSURE COOKER LEMON BUTTER SHRIMP & ORZO DINNER [AuthorId] 2000136717 [AuthorName] giorgior [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2018-05-08T19:11:00Z [Description] Pressure Cooker Lemon Butter Shrimp & Orzo Dinner is an easy and healthy one pot dinner made in your Instant Pot in just 20 minutes! [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "3/4", "8", "1", NA, "1/4"] [RecipeIngredientParts] ["butter", "onion", "garlic", "orzo pasta", "frozen asparagus", "broccoli", "jumbo shrimp", "lemon", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.9 [FatContent] 15.2 [SaturatedFatContent] 8.0 [CholesterolContent] 174.9 [SodiumContent] 859.4 [CarbohydrateContent] 60.5 [FiberContent] 12.7 [SugarContent] 3.0 [ProteinContent] 41.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent.", "Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.", "Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure.", "The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve." ]
[Name] Oat Bars [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-05-09T01:23:00Z [Description] Make and share this Oat Bars recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["3", "1/3", "2", "1/4", "1/4", "1", "1", "1", "1/4", "3/8", "1/4", "1/4"] [RecipeIngredientParts] ["bananas", "applesauce", "rolled oats", "raisins", "vanilla", "cinnamon", "salt", "pecans", "unsweetened coconut", "peanut butter", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.7 [FatContent] 7.6 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 168.7 [CarbohydrateContent] 18.0 [FiberContent] 3.5 [SugarContent] 5.0 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] Preheat oven to 350. Grease a 9x11 baking pan. Mash bananas, then combine all ingredients. Pour into pan and bake 15-20 minutes. Store in fridge or freezer.
[Name] Easy Fried Chicken [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-05-09T15:06:00Z [Description] This is my DH's favorite fried chicken recipe. As a long-ago employee of a famous fried chicken franchise, a some of these steps are taken from his experience there. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1", "1", "4", "2", "2", "3"] [RecipeIngredientParts] ["chicken", "flour", "seasoning salt", "cornstarch", "pepper", "cayenne pepper", "garlic powder", "paprika", "water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1695.7 [FatContent] 160.0 [SaturatedFatContent] 23.0 [CholesterolContent] 149.7 [SodiumContent] 93.6 [CarbohydrateContent] 46.1 [FiberContent] 3.0 [SugarContent] 0.6 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Pour flour, cornstarch, seasoned salt, pepper, cayenne, paprika into a 1 gallon ziplok bag and shake to combine. 2. Rinse and pat the chicken pieces dry with paper towels. 3. Beat eggs with water until well combined. 4. Put oil into electric skillet and heat to 350f. 5. Dip chicken pieces into egg mixture. 6. Toss dipped pieces into ziplock bag with flour mixture until well-coated. 7. Place chicken pieces into hot oil and cook about 10 minutes per side, until golden brown and juices run clear. 8. Enjoy!
[Name] Rihanna Met Gala Dress Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2018-05-09T15:31:00Z [Description] Make and share this Rihanna Met Gala Dress 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/53/57/69/gKsv2HLTfKKea0MHmNVC_INTRO.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/EMR3hvNTuePfgPO0IULa_Final.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/ATRUQCXUR4GUOidwzIIN_6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/avcaztCrQjailhCrHkB1_7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/HzlvlOjNRlm1snSzyyU8_8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/KWbR8O0SQXax2wQvhLEM_9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/b0kUqbaNQMuaLTlsFXyt_10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/XM3XnBZYQyaulCta3x77_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/Wy50FZ0ySLCnH9Ck3ZOb_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/puavDLXFRo2KH2p4zzWf_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/BABA2aJ9TxWxkTNpgRVq_4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/69/hJdP4iaGQkGlkGbFA6oR_5.png" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "24", "35", "2", "5", "5", "10", "3"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 3998.2 [FatContent] 93.4 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 5693.0 [CarbohydrateContent] 668.6 [FiberContent] 7.7 [SugarContent] 467.2 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Bake both box cakes in the doll cake pan. Level and cut the cake into 3 Layers. Cut holes into the center of the cake using a 1 inch round cookie cutter. Add buttercream in between each layer of cake while staking them. Cover the cake with a crumb coat of buttercream. On the front of the cake, cut a big enough slit that will allow the dolls waist and thighs to be shown. Crumb coat the slit. Allow the cake to chill in the fridge for 2 hours. Use a template to create the pope hat out of fondant. Glue the back of the pope hat together with vodka. Once chilled, cover the cake with a large piece of white fondant. Enhance the folds at the bottom of the cake to simulate fabric. Insert the doll into the middle of the cake. Using white fondant cover her chest and legs to begin creating her dress. Using a small paint brush, brush on some vodka to glue the pieces of fondant together. Drape white fondant at a 90-degree angle to create the skirt. Use sculpting tools to texturize the fabric folds. Loosely drape over the dolls arms and shoulder to create Rihanna's jacket. Mix Vodka and silver luster dust together and then brush the mixture onto the dress and pope hat to give the dress a metallic look. While the luster dust mixture is still tacky, sprinkle the shimmer candy over the entire dress and pope hat. Use black and white icing to create the gowns embroidered look to the dress and the pope hat. Place the pope hat on top.
[Name] Crêpe Cake With Chocolate Whipped Cream [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-05-09T20:56:00Z [Description] Make and share this Crêpe Cake With Chocolate Whipped Cream 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/53/57/70/w4YHiqYxQXGNR03j0rc6_chocolate%20crepe%20cake%20slice.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/70/NMtqOMitSnCVVYiF2tqb_chocolate%20crepe%20cake.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1", "1/2", "1/4", "1/4", "1", "1", "1", "2 1/2", "1/3", "1/3", "2", "1", "1/8", "4", "6", "1"] [RecipeIngredientParts] ["eggs", "heavy cream", "powdered sugar", "fine sea salt", "pure vanilla extract", "all-purpose flour", "heavy cream", "cocoa powder", "powdered sugar", "vanilla", "coffee", "salt", "bittersweet chocolate", "raspberries", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 31.1 [SaturatedFatContent] 18.1 [CholesterolContent] 211.9 [SodiumContent] 401.2 [CarbohydrateContent] 23.8 [FiberContent] 2.4 [SugarContent] 9.3 [ProteinContent] 8.1 [RecipeServings] 10.0 [RecipeYield] 1 Crepe Cake [RecipeInstructions] ["CREPES:", "In a blender, combine the eggs, milk, heavy cream, powdered sugar, salt, and vanilla. Blend until smooth. Add the flour and blend again until smooth.", "Pour the vegetable oil in a 10-inch (25-cm] nonstick skillet over low heat. Let the pan preheat for 5 to 10 minutes.", "Once the pan is preheated, increase the heat to medium and let it sit 1 minute longer. Wipe out the oil in the pan. Pour in ¼ cup (60 ml] of the batter and immediately swirl the pan to evenly coat the bottom. Cook until the edges are browned and the bottom of the crêpe is golden, 30 to 60 seconds. Using a spatula, loosen the edge of the crêpe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds. Transfer the crêpe to a wire rack. Repeat with rest of batter, stacking the crêpes on top of one another as they’re finished. Let the crêpes cool completely. Make it ahead: The cooled crêpes can be transferred to a large zip-top freezer bag and refrigerated for up to 3 days or frozen for up to 1 month. Defrost the crêpes in the bag at room temperature.", "CHOCOLATE WHIPPED CREAM AND ASSEMBLE THE CAKE:", "In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer], combine 2 cups (480 ml] of the heavy cream, the cocoa powder, <U+2153> cup (38 g] of the powdered sugar, 1½ teaspoons of the vanilla, coffee liqueur (if using], and a pinch of salt. Starting at a low setting, beat on medium-high speed, stopping and scraping down the sides occasionally, until stiff peaks form.", "Place a crêpe in the center of a serving platter or plate, and spread it evenly with about <U+2153> cup (80 ml] of the whipped cream. Continue stacking the crêpes and spreading them with the whipped cream, ending with a crêpe (I usually end up with a stack of about 11 crêpes, with 1 to 2 crêpes left over]. Cover the cake with plastic wrap and refrigerate it for at least 4 hours, or up to 1 day. Make it ahead: The cake can be refrigerated for up to 1 day.", "Before you’re ready to serve, place the chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each, until melted and glossy (alternatively, the chocolate can be melted in a double boiler on the stovetop]. Let cool slightly.", "Beat the remaining ½ cup (120 ml] of heavy cream with the remaining 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract until medium peaks form. Scrape the whipped cream onto the cake and spread it gently over the top. Pile the raspberries in the center. Drizzle the melted chocolate over the cake and sprinkle it with flaky sea salt. Cut the cake into slices, and serve." ]
[Name] Waffle of ‘2’s - Easy Batter, but Similar to Hotel W [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2018-05-09T21:54:00Z [Description] Bought a cheap French waffle iron. But, the mix for the batter was expensive. So, tried a few recipes. Most involved egg separation & folding whipped egg white back into the batter. Could be improved with a bit of malted milk powder. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/XOVQJ6yR4CVwpszh0Cam_10156203461108190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/dBvgOtrGTZyPxUsn5IM8_10156203461123190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/lBF8OqvlR6aku87X81by_facebook_photo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/hPAPzOedTOdsomdvazNA_10156203461108190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/tWeL9nykTj6KqjbN94nk_10156203461108190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/hHTbBueGT7CX185ncj65_10156203461118190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/71/3bjTqT7T3SoL6drLufwy_10156203461123190.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "2", "1/3", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "buttermilk", "butter", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.3 [FatContent] 19.4 [SaturatedFatContent] 11.3 [CholesterolContent] 138.5 [SodiumContent] 1087.3 [CarbohydrateContent] 60.7 [FiberContent] 1.7 [SugarContent] 12.6 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] 4 Waffles [RecipeInstructions] ["Dry ingredients into a large mixing bowl.", "Wet ingredients into bowl.", "mix.", "you want the batter moderately thick, anyway not to runny. Based on the measurements above it’s never runny, but sometimes thick. If so, add a splash of buttermilk and mix by a couple stirs. You don’t need a mechanical mixer, a few swift stirs with a large spoon should incorporate the ingredients well enough.", "Preheat the waffle iron. Either brush with butter or use vegetable spray. Follow directions for your waffle iron. The batter will keep for a day or two in the fridge if covered. I have a cheap ($20] French waffle iron I got online. It’s the flip kind with a light that goes on to tell me when the waffle is done." ]
[Name] White Bread - Bread Machine [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2018-05-09T21:55:00Z [Description] Classic simple white bread. Great for sandwiches & makes amazing toast.     I have a Cooks model 780-2159 bread maker. This recipe comes more or less right out their instruction manual. Bread mixes are convenient & always seem to work, but are really expensive. I buy my yeast by a pint jar rather than packets. The yeast will keep for years in the fridge. I buy my flour in 12lb size bags at member mega store. Preferably bread or 00 flour than general purpose. Making my purchases this way, I figure this loaf cost about 35 cents. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002146057/yTxhtmAJQtS7vnjUPyCA_10156200316603190.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "2", "3"] [RecipeIngredientParts] ["water", "sugar", "salt", "powdered milk", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.9 [FatContent] 7.9 [SaturatedFatContent] 4.5 [CholesterolContent] 19.1 [SodiumContent] 651.6 [CarbohydrateContent] 80.2 [FiberContent] 3.1 [SugarContent] 8.1 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] 5 Lb Loaf [RecipeInstructions] ["Proof the yeast: Put 1/4 cup of warm water into cup with 1 tablespoon Surgar and 2 teaspoons of yeast.", "put dry ingredients into bread maker.", "flour, salt, dry milk, Surgar, butter.", "add water & finally the proofed yeast.", "set bread maker on ‘basic’ recipe, 1 1/2 loaf, medium cook.", "push ‘start’.", "About 3 1/2 hours later you should have a beautiful loaf of white bread.", "You need a high quality serrated bread knife to slice the finished loaf. Otherwise you get the squashed bread effect." ]
[Name] Peasants Potatoes - Fried Potatoes & Onions. [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-05-09T21:55:00Z [Description] Classic breakfast/brunch home fried potatoes. Liberal amounts of paprika & crispy crust make this dish. I serve with grits & an omelette.  I use the cheapest potatoes available, $1 for a 5lb bag of Idaho’s. Most people use red or Yukon gold. I’ve tried all, the baking potatoes make great fried potatoes. I don’t boil to precook before frying - I use the microwave, simpler & faster. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002146057/9uThSdTcqc7RuaBvFegx_10156200317993190.jpg" [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["idaho potatoes", "onion", "garlic cloves", "paprika", "salt", "pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.7 [FatContent] 27.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 597.6 [CarbohydrateContent] 42.2 [FiberContent] 6.1 [SugarContent] 3.0 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes. put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power. take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss. Return to microwave, cook 3 additional minutes at 1/2 power. put 12” fry pan on stove at near high. Add 1/4 cup oil. put potatoes into hot oil. Once potatoes are cooked on one side add garlic & onions. toss ingredients. cook till done.
[Name] Clean Coconut French Toast [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-05-09T21:55:00Z [Description] Sourdough bread, toasted coconut and jammy strawberries will take your French toast to the next level. Make this for Mother’s Day and your mum will taste the love. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/xu06GjsRqC7RqpD6sCRA__MG_3929.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/mkd9kLhBR2Gh8rd55gsA__MG_3979.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/UrfsQg97RmGrwzyxAgAm__MG_3965.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/rmxcgecS9qbrak3oNHz2__MG_3969.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/npm0fubyRGSW5MaRtLu6__MG_3936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/NnAneZPTWOculmtOhel0__MG_3955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/EUxvRklbQgCJ26Jox3xf__MG_3926.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/74/ZaMGeNXTWGQMdQ6vCwMg__MG_3971.jpg" ] [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "1", "2", "1", "2", "1/2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["strawberry", "lemon", "eggs", "coconut milk", "honey", "allspice", "coconut oil", "coconut", "salt", "cinnamon", "coconut cream", "honey", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1538.9 [FatContent] 83.0 [SaturatedFatContent] 70.5 [CholesterolContent] 186.0 [SodiumContent] 883.5 [CarbohydrateContent] 183.8 [FiberContent] 9.6 [SugarContent] 100.7 [ProteinContent] 27.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the macerated strawberries: Combine all the ingredients in a bowl, cover and place in the fridge for 20 minutes. For the French Toast: Whisk eggs in a bowl for 1 minute before adding in the coconut milk, honey and allspice. On a plate, mix together the toasted coconut, salt, and cinnamon. Melt Coconut oil in a frypan on medium-high heat, dip both sides of the sourdough in the egg wash. Cook for 2 minutes on each side on the pan or until golden, repeat with all slices. Transfer bread to a the dry coconut mix, coating both sides. Whip coconut cream in a blender, food processor or with a hand whisk. To serve place two slices of toast down, add a dollop of whipped coconut cream, spoon over the macerated strawberries, along with some honey and finish with some fresh strawberries.
[Name] Healthy Eggs Benedict With Avocado Hollandaise [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-05-09T21:56:00Z [Description] You’ll be asking for lots more sauce when you get a taste of this buttery, avocado-based Hollandaise. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/75/k3lE9dZ7RreRPZjVblbx__MG_3894.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/75/w3OMnWMkR0CLHHR1BU1f__MG_3875.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/75/bq0sEZ3qTo2TBsUSuXXH__MG_3886.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/75/pRKDBp2SAupexktXOd7Q__MG_3891.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/75/JgedLMKAQ7eqG7KyahBh__MG_3898.jpg"] [RecipeCategory] Breakfast [Keywords] ["Avocado", "Vegetable", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", NA, "1", "1", "1", "1", "1/3", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["English muffins", "eggs", "vinegar", "chives", "cucumber", "salt", "apple cider vinegar", "honey", "olive oil", "avocado", "tahini", "lemon", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 753.7 [FatContent] 57.6 [SaturatedFatContent] 10.1 [CholesterolContent] 372.0 [SodiumContent] 517.1 [CarbohydrateContent] 41.9 [FiberContent] 7.2 [SugarContent] 8.5 [ProteinContent] 21.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Cucumber Pickle: Combine all the ingredients in a bowl and cool in the fridge for 20 minutes. For the Healthy Hollandaise: Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess! For the Dish: Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs. Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.
[Name] Crispy Colorful Breakfast Potatoes [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-05-09T21:56:00Z [Description] If your mum is gluten-free, this breakfast is for her. It’s a mix of nostalgia and modernity. I’m sure you’ll love this dish and dream up loads of ways to use the Harissa as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/76/rn5EMjEiSdPGuuJxMn1a__MG_4025.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/76/uPZX5mnTB6v1af4bSTUu__MG_3993.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/76/phAczJHdSJ6mEV8vwcS9__MG_3996.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/76/pcRrK5UnTuOxa5iXWHgL__MG_4027.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/76/MeUPnuuBTAmBGMz9Vva4__MG_4030.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "2", "1", "2", "1/3"] [RecipeIngredientParts] ["purple sweet potato", "sweet potato", "olive oil", "tomatoes", "apple cider vinegar", "eggs", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.0 [FatContent] 26.8 [SaturatedFatContent] 5.3 [CholesterolContent] 191.3 [SodiumContent] 135.2 [CarbohydrateContent] 23.9 [FiberContent] 4.7 [SugarContent] 10.6 [ProteinContent] 10.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden. Harissa: Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane. In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked. For serving: To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.
[Name] IGUANA's MUSHROOM SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-05-10T10:07:00Z [Description] Spooned over chicken or pork, this mouthwatering mushroom sauce is delectably delicious! This will definitely become a favorite once you try it! VIDEO https://www.youtube.com/watch?v=Ats6v0jUSis [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/77/fElDp2yRCC8U6EhGyKxk_Iguanas-Mushroom-Chicken-6_Fotor-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/rM6xvKiXSiSkbEyGgVpZ_Creamy%20Piquante%20Guacamole%20%232_Fotor.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "1/4", "1/2", "1", "2", "2", "1/3", "1/2", "1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["butter", "fresh ground black pepper", "sea salt", "garlic cloves", "dry white wine", "marsala wine", "low sodium chicken broth", "cooking sherry", "heavy cream", "cornstarch", "cold water", "rosemary", "dried basil", "dried thyme", "cayenne pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.5 [FatContent] 50.0 [SaturatedFatContent] 31.1 [CholesterolContent] 178.3 [SodiumContent] 253.7 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, melt butter then add mushrooms; sprinkle black pepper and sea salt. Sauté mushrooms until soft. Add garlic and sauté for 2 minutes. Add wine and cook until it reduces by half. Add broth, sherry and cream; stir well. Bring to a simmer. Mix cornstarch with water. Stir in cornstarch mixture until the sauce starts to thicken, about 1 minute.", "Add the remaining ingredients except parsley. Reduce heat to medium-low and cook for 10 minutes. Taste and adjust seasoning if needed. Just before serving, stir in parsley. Spoon sauce over grilled chicken breasts or pork and serve with mashed and veggies." ]
[Name] Mandarin Orange Coconut Bars for Mother's Day! [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-05-10T16:24:00Z [Description] Mandarin Orange Coconut Bars for Mother's Day is the perfect breakfast in bed for the special lady in your life! Calling all Dads! Here is a simple and delicious treat to make with the kids for Mom on her special day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/U3QApxXLRg2CqdvAMBDQ_1.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1", "1", "1 1/2", "1", "1/2", "1/3", "1/3", "3"] [RecipeIngredientParts] ["mandarin oranges", "butter", "vanilla", "egg", "flour", "baking powder", "flaked coconut", "brown sugar", "walnuts", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 11.7 [SaturatedFatContent] 6.4 [CholesterolContent] 36.7 [SodiumContent] 119.3 [CarbohydrateContent] 32.2 [FiberContent] 1.5 [SugarContent] 18.5 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Heat oven to 350 degrees. Grease a 7\" x 11\" baking dish. Drain mandarin oranges, reserving the syrup. Cream butter, cane sugar and vanilla. Add egg and beat well. Sift together flour and baking powder. Add to creamed mixture alternately with the reserved syrup. Spread half of the batter into the prepared baking dish. Spoon mandarin oranges evenly over. Spoon the rest of the batter over, smoothing with a spatula. Combine coconut, brown sugar, walnuts and melted butter. Sprinkle evenly over the batter. Bake at 350 degrees 35 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes and cut into squares,. 12 servings.
[Name] Firecracker Shrimp Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2018-05-10T19:21:00Z [Description] Make and share this Firecracker Shrimp Cups 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/53/57/79/cQCHCIy3R7ytzilyxBBU_untitled-1015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/79/bEgZWsVRsSkIfKCT1Fjm_GK_GeniusObsessions900_Firecracker-Shrimp-Cups_16x9_H3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/79/1n0eVbfQTjGVUM5anJE9_20180704_122714.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/z7andNNpRYaUyrnRQBli_GK_GeniusObsessions900_Firecracker-Shrimp-Cups_16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/79/MLmsoOSoRiWdvTjsrCBR_GK_GeniusObsessions900_Firecracker-Shrimp-Cups_16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/79/VIJVM9nlSe2BFINov9fA_untitled-1013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/79/HDMTWEcJRvqoTGSQrWJi_untitled-1016.jpg"] [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1/2", "1/2", "1/3", "3/4", "1", "1/2", "1/4", "1", "2 -3", "1/2", "1/4", "3 -5", "2"] [RecipeIngredientParts] ["zucchini", "eggs", "salt", "scallion", "dill", "parsley", "cheddar cheese", "panko breadcrumbs", "shrimp", "cornstarch", "salt", "egg", "canola oil", "mayonnaise", "chili sauce", "hot chili sauce", "chives"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 218.4 [FatContent] 19.7 [SaturatedFatContent] 1.9 [CholesterolContent] 48.7 [SodiumContent] 239.0 [CarbohydrateContent] 6.2 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 24 shrimp cups [RecipeInstructions] Make the zucchini cups: Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray. Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl. Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine. Divide the mixture among the 24 wells of the prepared mini muffin pan – you should be using about 1 tablespoon of the zucchini mixture for each well. Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video. Bake for 12-15 minutes until just starting to turn golden brown around the top edges. Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely. Make the shrimp: Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat. Half fill a deep frying pan with the canola oil. Heat to 375 degrees F. Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown. Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain. Repeat with all the shrimp. In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat. Assemble: Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately. Notes: To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written] instead of flour as seen in the video. Tools: For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
[Name] Sour Watermelon Cocktail Gummies [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2018-05-10T19:40:00Z [Description] Make and share this Sour Watermelon Cocktail Gummies 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/53/57/80/UeRFHihSDiGGE0qsFsDQ_untitled-8640.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/80/GXJz4TTUR0MY0sdqqphg_GK_GeniusObsessions900_Sour-Watermelon-Cocktail-Gummies-16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/wiVSfoRRraxjqqBc9Zyy_GK_GeniusObsessions900_Sour-Watermelon-Cocktail-Gummies-16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/80/qtB9DUmWQKGyqEpVLnuI_GK_GeniusObsessions900_Sour-Watermelon-Cocktail-Gummies-16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/80/OanVIDrFR1GsXNoqTVtZ_untitled-8659.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/80/S62ERmKGQWOpibSNpI9D_untitled-8648.jpg"] [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "6", "3", "2"] [RecipeIngredientParts] ["watermelon", "gelatin powder", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 367.0 [FatContent] 3.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 24.6 [CarbohydrateContent] 83.7 [FiberContent] 4.4 [SugarContent] 69.2 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make watermelon juice: Cut the watermelon in half using a serrated knife. Cut each half into semi-circle shaped slices about 2-inches thick. Cut away the green rind. Cut the red flesh into 2-inch cubes. Add the watermelon cubes to the jug of a blender. Blitz until smooth then pour through a metal strainer set over a large bowl. You will need 3/4 cup watermelon juice for these gummies. Reserve any excess watermelon juice for another use. To make gummy candies: In a small bowl, place 1/2 cup of watermelon juice. Sprinkle over the gelatin powder and set aside to bloom. In a small pot, heat the remaining 1/4 cup of watermelon juice with the sugar over a low heat, stirring constantly, until the sugar has dissolved, and the juice is warm. Remove from the heat and immediately add in the bloomed gelatin mixture. Stir until the gelatin has melted in completely. Add the lemon juice and tequila and stir. Pour the mixture into silicone watermelon molds (these are commonly sold as ice cube molds online]. Let set for 4-8 hours at room temperature to set. If leaving for longer than 8 hours, chill the gummies after they have set. Once set, carefully pop the gummies out of the watermelon molds and set on a large plate or lined baking sheet. To decorate: Place the green candy melts in a small heatproof bowl set over a pan filled with 1-inch of water on a low heat on the stove. Stir occasionally, until the candies have melted, then remove from the heat. Repeat this with the dark chocolate chips in a separate bowl. Pour the melted green candy melts into a disposable piping bag. Snip off the very tip to make a small opening. Repeat this with the melted dark chocolate in a separate disposable piping bag. Pipe the green candy melts onto the outer curved edge of each gummy candy to represent the rind. Pipe small ‘seeds’ onto each gummy candy using the dark chocolate. Leave until the chocolate and candy melt decorations have set then serve. To buy the mold: https://www.amazon.com/Watermelon-Silicone-Tray-Candy-BLUSH/dp/B06XC6H4B4.
[Name] Royal Purple Blueberry Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2018-05-10T20:32:00Z [Description] Stunning to look at and equally stunning to eat, this regal-looking pie is a crowning end to a perfect meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/2J2pxsYTSgi77Vj0T6Mi_untitled-8607.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/QlVJWM0vTQWlkL8YBivt_untitled-8614.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/to5DCf9RYqofKzeAt4Aa_untitled-8603.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/lTspqnPsRNONOj9FUuZW_untitled-8428.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/W4yZAfloTlybG5tNoc1X_GK_GeniusObsessions900_Royal-Purple-Blueberry-Pie_16x9_H4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/doeZZqNMSQuMUcXaBzht_GK_GeniusObsessions900_Royal-Purple-Blueberry-Pie_16x9_H4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/qhfLglKFQEWw5Fo8M3Yz_GK_GeniusObsessions900_Royal-Purple-Blueberry-Pie_16x9_horizontal.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/81/euFxMFYRnGPfRVzRtLXg_GK_GeniusObsessions900_Royal-Purple-Blueberry-Pie_16x9_V2.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Berries", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1/2", "1", "2", "3", "1/3", "1", "2", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["blueberries", "granulated sugar", "salt", "unsalted butter", "all-purpose flour", "blueberries", "granulated sugar", "lemon, juice and zest of", "cornstarch", "ground cinnamon", "nutmeg", "water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.9 [FatContent] 32.2 [SaturatedFatContent] 19.8 [CholesterolContent] 112.3 [SodiumContent] 212.3 [CarbohydrateContent] 60.3 [FiberContent] 3.5 [SugarContent] 21.5 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the pie crust: If using whole freeze-dried blueberries (not powder], place them into a small food processor or pestle and mortar then grind until the blueberries have been broken down into a fine powder. Take 2 tablespoons of this homemade blueberry powder (or, if you bought it, the store-bought blueberry powder] and combine with the water in a small bowl. Place the flour, salt and sugar into a food processor along with the cold butter cubes. Pulse until the butter has been broken down so the mixture looks crumbly but there are some pea-sized butter lumps remaining. Pour in the blueberry water mixture and pulse again until just combined – you may need an extra tablespoon of water if the dough is looking too dry. Tip the dough out and use your hands to bring it together into a ball. Divide this in half and form two disks – you want one to be slightly larger as the excess will be needed for making the decorations for the crust. Wrap the dough disks in plastic wrap or place into re-sealable plastic bags and chill for at least 1 hour. To make the filling: Place half of the blueberries, all of the sugar, the lemon zest and lemon juice into a medium pot. Set over a medium heat and bring to a boil then turn down to simmer. Stir the cornstarch, cinnamon, nutmeg and water together in a small bowl until smooth. Pour this into the pot with the blueberries and stir until thickened. Remove from the heat and stir in the remaining blueberries. Set aside to cool. To assemble: Take the smaller, chilled disk of pastry and dust lightly with flour. Roll out on a large piece of parchment paper into a circle slightly larger than your 9-inch pie pan. Flip the dough and parchment together onto the pie pan. Peel away the parchment and press the dough down gently so it lines the pan. Pour in the chilled filling and spread it out into an even layer. Roll the second, larger, chilled disk of dough out on the same piece of parchment as you were using earlier, dusting with flour as needed. You want this circle of dough to be a couple of inches larger than the pie tin. Use a 1 inch round pastry cutter to randomly cut holes all over the circle of dough. Reserve all of the 1-inch dough circles this creates as you’ll need them for decoration. Carefully flip the dough and parchment together over the filled pie dish. Peel away the parchment paper gently so you don’t tear any of the circles. Press the dough together all around the edge of the pie pan and then use a sharp knife to trim away the excess pastry. Re-roll this pastry to about 1/8 to 1/4 -inch thick. Use the same 1-inch round cutter to cut out more circles from the dough. In total, you want 30-40 of these small circles. Crack the egg into a bowl and beat lightly with a fork. Brush this around the edge of the pie ONLY. Take the 1-inch circles of dough and place them around the edge of the pie, letting them overlap slightly. Chill the pie for 15 minutes as the oven preheats to 350 degrees F. Bake the pie for 40 minutes until the crust is starting to brown and the filling is bubbling. Let cool for at least 1 hour before serving. NOTES: Freeze-dried Blueberries: https://www.amazon.com/365-Everyday-Value-Freeze-Blueberries/dp/B074M9BZB3/. Freeze-dried Blueberry powder: https://www.amazon.com/Sustainably-Canada-Grown-Organic-Blueberry/dp/B07CY1TLH2.
[Name] Pool Party Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-05-10T20:44:00Z [Description] A pool party in your mouth with candy, graham crackers, chocolate wafers atop blue waves of icing. And as your fork descends the waters, ice cream! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/FPsm0tETQLyk8WIobn3T_Obsessions%203-0565.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/pBHTv5jXRaiGg5oBmAU2_GK_GeniusObsessions900_Pool-Party-Ice-Cream-Cake_16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/9rGpwR7sSh2AVcpak45A_GK_GeniusObsessions900_Pool-Party-Ice-Cream-Cake_16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/PjHT0UBSWm1gBy9CZS8y_Obsessions%203-0570.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/2QQtOu9SSOKdOs2Gzh0b_Obsessions%203-0567.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/OzoSaTa5RO2ISmodB4bC_Obsessions%203-0573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/82/RwZPUd7Qaaojb8O788Zv_GK_GeniusObsessions900_Pool-Party-Ice-Cream-Cake_16x9_H3.jpg" ] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, "2", "10", "1/2", "1", "1", NA, "8 -9", NA, NA, NA] [RecipeIngredientParts] ["egg", "water", "vanilla ice cream", "heavy cream", "sugar", "white chocolate", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.8 [FatContent] 27.1 [SaturatedFatContent] 13.1 [CholesterolContent] 69.8 [SodiumContent] 498.1 [CarbohydrateContent] 70.6 [FiberContent] 1.4 [SugarContent] 51.2 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cake: Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches] with parchment paper. Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix]. Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour. Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean. Once baked, set the cake aside on a wire rack to cool completely. Prep the ice cream: Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined. Layer the cake: Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch] ice cream cake pan as a guide/template. Line the ice cream cake pan with parchment paper. Place the first layer of cake into the bottom of the ice cream cake pan. Spread half of the ice cream mixture over this in an even layer. Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and. freeze for at least 5 hours, or overnight, until solid. For the blue frosting: Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour. Use a whisk to beat the heavy cream until thickened to soft peaks. Assemble: Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper. Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife. Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they’re swimming. Serve immediately. Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again]. Tools: Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551 OR use a silicone loaf pan (10.5 x 6 x 2.5 inch]. Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.
[Name] Cheesesteak Stuffed Onion Rings [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-05-10T21:14:00Z [Description] Surprise your family and friends with an onion ring with a beefy-cheesy, oozy center. A mash-up for the ages! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/wTbCSmyrSOs7T8g6wbD5_untitled-8445.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/0TGWUAnESR6M9BsNA6Ud_untitled-8452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/NyhS5PtgQWKn5kRvXH9b_untitled-8437.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/MHJfS90DSqYdd7l1iq2q_untitled-8434.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/2tqYUjfwTMKFl3K2PLRp_GK_GeniusObsessions900_Cheesesteak-Stuffed-Onion-Rings_16x9_H3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/5nfh68PISBORQFneYC7j_GK_GeniusObsessions900_Cheesesteak-Stuffed-Onion-Rings_16x9_H4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/83/aO2aENThR7aVta41Ty2J_GK_GeniusObsessions900_Cheesesteak-Stuffed-Onion-Rings_16x9H1.jpg" ] [RecipeCategory] Steak [Keywords] ["Cheese", "Onions", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/8", "1/8", "1", "4", "1/2", "3", "1 1/2", "2", NA, "1/2", NA] [RecipeIngredientParts] ["salt", "black pepper", "cornstarch", "provolone cheese", "flour", "eggs", "panko breadcrumbs", "scallion"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 607.6 [FatContent] 30.2 [SaturatedFatContent] 12.3 [CholesterolContent] 198.0 [SodiumContent] 833.9 [CarbohydrateContent] 52.3 [FiberContent] 4.1 [SugarContent] 8.1 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Let the rib eye come to room temperature. Rub it with the vegetable oil on both sides.", "Heat a heavy skillet over a high heat on the stove. Once hot, add the steak and cook, turning often, until rare (3 to 4 minutes, total]. Remove from the skillet to a cutting board and let rest for 10 minutes. Very thinly slice the steak.", "Mix the steak with paprika, salt, pepper and cornstarch in a small bowl.", "Cut the top and base off of the onions, peel away the dry papery skin. Cut the onion into 1 1/2 inch thick rounds. Pop out the layers to get onion rings – you’ll need 4 large onion rings for this recipe. Save the remaining onion bits for another recipe.", "Place the 4 onion rings on a large plate or a cookie sheet lined with parchment paper.", "Take 1/4 of the steak and place on a square of provolone cheese. Push the whole thing into the onion ring to fill it. Repeat with the rest of the steak and cheese slices.", "Freeze the onion rings for at least 2 hours, until solid.", "Place the flour in a shallow bowl. Crack the eggs into a second shallow bowl and beat with a fork. Place the panko into a third shallow bowl.", "Take each frozen filled onion rings and carefully coat entirely with the flour, then the egg then the breadcrumbs. Once coated, dip each onion ring into the egg again and the breadcrumbs again. Set aside.", "Fill a medium pot with 2-inches of vegetable oil and place over a medium heat and let the oil come to 350 degrees F (measure this with a kitchen thermometer]. Once the oil is at the right temperature, gently lower in one of the onion rings. Let it cool until golden all over, turning occasionally to ensure even browning. Remove with a slotted spoon to a plate lined with paper towel to allow the excess oil to drain. Repeat the frying with the other onion rings.", "Serve the onions rings hot with the marinara sauce, for dipping." ]
[Name] Chili Cheese Croissant Corndogs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2018-05-10T21:23:00Z [Description] A savory fusion of French and American. Corndogs take on a new meaning when it meets the croissant. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/x2P7fjnTgi1dgTVKudsh_Obsessions%203-9167.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/8kOw1bdQkWnO2u2Z9jtt_GK_GeniusObsessions900_Chili-Cheese-Croissant_Corndogs_16x9_V3-horizontal.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/SwF0XzzIRriAe60J5M5K_GK_GeniusObsessions900_Chili-Cheese-Croissant_Corndogs_16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/5ENs79ZTRkOXXhbFDTbl_GK_GeniusObsessions900_Chili-Cheese-Croissant_Corndogs_16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/g8vMmvk9QZ2NvTUQTzFQ_Obsessions%203-9171.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/84/GwXBDcMASfivNIVgfXrw_Obsessions%203-9177.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "1", "1 1/2", "2", "1/4", "1/2", "6", "6", "1", "1 1/2", NA] [RecipeIngredientParts] ["dry active yeast", "warm water", "milk", "granulated sugar", "all-purpose flour", "cornmeal", "salt", "butter", "cheddar cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.3 [FatContent] 39.1 [SaturatedFatContent] 20.4 [CholesterolContent] 154.2 [SodiumContent] 1217.5 [CarbohydrateContent] 44.9 [FiberContent] 3.7 [SugarContent] 3.1 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the dough: Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth. In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand. Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky. Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume. Shape the corndogs: Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface. Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall]. Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet. Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes. Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges. Remove from the oven, garnish with the chopped chives, and serve warm. TIPS: If you don’t have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.
[Name] Funnel Cake Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-05-10T21:29:00Z [Description] Make and share this Funnel Cake 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/53/57/85/NtdA6NNxQLaGlZ8hlh6b_GK_GeniusObsessions900_Funnel-Cake-Tacos_16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/85/hUUuTnaTcyr4LX4eRqFQ_GK_GeniusObsessions900_Funnel-Cake-Tacos_16x9_H3.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1 3/4", "1/4", "1/2", NA, "1", "1/2", "1", "1", "3/4", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "sugar", "milk", "flour", "salt", "baking powder", "cilantro", "ground beef", "onion", "minced garlic clove", "water", "avocado", "salsa", "sour cream", "cilantro", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.9 [FatContent] 14.8 [SaturatedFatContent] 5.9 [CholesterolContent] 119.1 [SodiumContent] 604.0 [CarbohydrateContent] 37.8 [FiberContent] 2.0 [SugarContent] 5.6 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the funnel cake: in a mixing bowl, combine eggs, sugar, milk (wet ingredients]. in another bowl, combine baking powder, flour, salt (dry ingredients]. pour dry ingredients into the bowl of dry ingredients; mix well. add chopped cilantro; mix well again. fill piping bag with mixture. pipe in, making circular shape, the funnel cake mixture into a pan with hot oil; brown both sides then place on tray to drain excess oil. To make taco beef: on a hot skillet, brown ground beef. add chopped onions and chopped garlic; stir. then add taco seasoning and water; stir more. To make assemble: scoop taco beef on top of the funnel cake. then add cubed avocado, salsa, sliced jalapeno, sour cream. garnish with fresh cilantro and limes.
[Name] Sweet Corn & Tomato Galette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-05-10T21:51:00Z [Description] Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/86/u3x3MEZFQ8mAXI89OlYv_GK_GeniusObsessions900_Sweet-Corn-and-Tomato-Galette_16x9_H2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/86/kwak0oyQYC0BXcjZy8Rf_GK_GeniusObsessions900_Sweet-Corn-and-Tomato-Galette_16x9_H1.jpg"] [RecipeCategory] Tarts [Keywords] ["Dessert", "Corn", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "10", "1", "3", "6", "3", "2", "2", "3 -4", "4", NA] [RecipeIngredientParts] ["flour", "cornmeal", "salt", "pepper", "butter", "cold water", "ricotta cheese", "butter", "tomatoes", "fresh thyme sprigs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 445.3 [FatContent] 30.7 [SaturatedFatContent] 18.7 [CholesterolContent] 108.9 [SodiumContent] 453.5 [CarbohydrateContent] 36.3 [FiberContent] 3.3 [SugarContent] 3.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To prepare the filling/topping: melt butter on a hot pan. add sweet corn and thyme; carmelize and set aside. slice heirloom tomatoes (use various sizes and colors and shapes for a distinct look]. To make the galette dough: combine flour, cornmeal, salt and pepper into a food processor; pulse until combined. then add cold, cubed butter, cold water, and egg yolk; pulse again. remove and form into a a ball; cover with plastic wrap, and chill for one hour. To assemble: toss some flour on the surface, place down chilled dough and then pound and roll out until it's the size of a medium pizza (approx 12 1/2\"]. scoop down ricotta cheese and spread; leaving approx 2\" border. top with the carmelized sweet corn. and then top with slices of heirloom tomatoes, sprinkle more sweet corn and thyme. fold dough. brush on egg wash around the edges. bake 375F for 45mins. garnish with fresh thyme.
[Name] PORTILLO’S ITALIAN BEEF (Copycat) [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-05-11T03:00:00Z [Description] Make and share this PORTILLO’S ITALIAN BEEF (Copycat) 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/53/57/87/dP9hRKtQ9aAHqkrfP1yi_Portillos-Italian-Beef_top.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/87/V00VFXzQCKz3a6scBhIG_Portillos-Italian-Beef_top.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "4", "2", "1 1/2", "1", "1/2", "1/4", "1/4", "1/8", "1/8", "1", "4", "1", NA] [RecipeIngredientParts] ["beef fat", "water", "beef bouillon cubes", "Kitchen Bouquet", "lemon juice", "dried oregano", "salt", "ground black pepper", "garlic powder", "ground cayenne pepper", "msg", "roast beef", "roast beef", "sweet pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.8 [FatContent] 40.0 [SaturatedFatContent] 18.3 [CholesterolContent] 119.6 [SodiumContent] 930.4 [CarbohydrateContent] 22.3 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Render the beef fat by chopping it into small bits (about the size of peas] with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy. Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low. Make the sandwiches by heating up the rolls in the hot oven for 3 minutes. For each sandwich, drop 1/4 pound of sliced beef (separate the slices] into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
[Name] Spaghetti AOPC [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-05-11T13:25:00Z [Description] Rome-based food and beverage journalist Katie Parla collaborated with The Sosta on this Italian classic pasta dish as part of The Sosta's guest chef series. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ZQXdzrVTBSQFLhATpN78_Spaghetti%20AOPC%203.JPG" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["olive oil", "pasta", "garlic", "parsley", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 687.9 [FatContent] 28.8 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 90.5 [FiberContent] 4.0 [SugarContent] 3.3 [ProteinContent] 15.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In medium bowl add olive oil, colatura di alici, red pepper, garlic and parsley. Cook spaghetti until al dente and add to bowl of ingredients with 2 tablespoons of pasta water and mix quickly until sauce forms and thickens. Serve on its own or garnish with more parsley or toasted breadcrumbs.
[Name] Gail's Mafaldini Cavolo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-05-11T13:34:00Z [Description] Gail Simmons, Food & Wine magazine special projects director and judge of Bravo’s ‘Top Chef', partnered with The Sosta on a dish featuring her favorite pasta, Mafaldini. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ncXDIFz2RiKCH7YP3Tdh_Gail%27s%20Mafaldini.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "1", "2", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "unsalted butter", "garlic", "kale", "lemon zest", "lemon juice", "water", "parmigiano-reggiano cheese", "pasta", "cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.6 [FatContent] 26.8 [SaturatedFatContent] 12.2 [CholesterolContent] 45.4 [SodiumContent] 469.7 [CarbohydrateContent] 11.4 [FiberContent] 1.7 [SugarContent] 0.5 [ProteinContent] 11.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.", "In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.", "Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.", "Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest." ]
[Name] Cacio E Perez [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-05-11T13:40:00Z [Description] Fashion and lifestyle influencer Olivia Perez chose a trendy black pasta for her collaboration with The Sosta [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/VyopSQgTUqMiUVgme8JF_Cacio%20e%20Perez%203.JPG" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "cracked black pepper", "water", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.1 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 2.9 [FiberContent] 1.2 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In medium skillet add olive oil and cracked black pepper, toast for 3 minutes or until fragrant. Add pasta water and let liquid simmer and come together. Turn off heat and add al dente spaghetti and parmigiano Reggiano and stir rapidly until cheese melts and sauce coats the pasta. Garnish with more black pepper.
[Name] Alison's Campanelle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-05-11T13:45:00Z [Description] Alison Roman, former Bon Appetit magazine editor and author of cookbook Dining In joins The Sosta's guest chef series with a fresh and fun pasta dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GCTOPbJVTXiDmeWA6mi9_Alison%27s%20Campanelle.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "2", "1", "1/4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "broccoli floret", "lemon", "parmigiano-reggiano cheese", "garlic", "campanelle pasta", "water", "parsley", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 850.5 [FatContent] 45.2 [SaturatedFatContent] 7.7 [CholesterolContent] 7.2 [SodiumContent] 201.4 [CarbohydrateContent] 91.5 [FiberContent] 4.3 [SugarContent] 3.7 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl. Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly. Breadcrumbs: Mix all and use as garnish.
[Name] Athena's Spring Trumpette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-05-11T13:51:00Z [Description] Athena Calderone of lifestyle brand EyeSwoon celebrates summer with her guest chef collaboration dish at The Sosta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/AdGXhMbSSE2Oxj7Wru0j_Athena%27s%20Spring%20Trumpette.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", NA, NA, "1", "1/4", "1/2", "1/8", "1", "1", "1", NA, "1/4"] [RecipeIngredientParts] ["lime juice", "lime zest", "honey", "olive oil", "kosher salt", "cracked black pepper", "cucumber", "strawberry", "grape tomatoes", "serrano chili", "mint leaf", "tarragon", "sea salt", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.2 [FatContent] 20.4 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 18.9 [CarbohydrateContent] 108.8 [FiberContent] 7.0 [SugarContent] 17.6 [ProteinContent] 18.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["To make the citronette.", "In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.", "To make the salad.", "In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.", "Toss to evenly coat.", "Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.", "Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt." ]
[Name] Eric's Crab Cakes [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2018-05-11T16:38:00Z [Description] I have been working on this recipe since --Jan, 2018. I am still tweaking it. I didn't start with any particular recipe other than that on the back of a breadcrumb canister (called for crab, mayo, bread crumbs and salt). I have made this dozens of times, each time adding something, or changing a technique, or subtracting something, or changing a temperature, etc... I have resourced online videos and feedback from friends to help develop this. It is still a work in progress and I am posting it here so I can continue to reference it. It is close to finished (as of 06/01/18 Note: Garnish notes are just for me at the moment, feel free to garnish however you want :-) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000376924/kAmfyBAzT8OJjM9Wlb3R_crab%20cake%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/93/9BpamXKAT86EKna08nXN_crrab%20cake%201.jpg"] [RecipeCategory] Crab [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "1/8", "2", "1/4", "1", "1", "2", "1", "1 1/4", "1", "1", "3", "1 1/2", "2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["red onion", "red bell pepper", "celery", "butter", "mayonnaise", "Worcestershire sauce", "Dijon mustard", "ground pepper", "egg", "fresh lump crabmeat", "eggs", "panko breadcrumbs", "olive oil", "butter", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.6 [FatContent] 28.6 [SaturatedFatContent] 11.0 [CholesterolContent] 304.9 [SodiumContent] 1274.8 [CarbohydrateContent] 57.7 [FiberContent] 4.3 [SugarContent] 6.7 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] 6 cakes [RecipeInstructions] Preheat oven to 350f. Heat skillet to med hi heat and melt 2T butter. Place diced onions, red pepper, and celery in butter, season to taste ( a little S&P] and saute until soft and translucent. Remove from heat and place in large mixing bowl. Add all ingredients down to and including the egg (Whisk it first, in a separate bowl]. Now it is time to start being gentle. Add the Breadcrumbs gently to the mix. We need it fully incorporated, but we don't want to make a mush of it. Try to get it wet with the mixture without smooshing it into a paste (Not that easy, but doable]. Now for the crab. Fold in the crab gently so as not to break it up too much. Shape mixture ( don't cut out] into individual crab cakes (I am using a 2 1/4 round form] 1 - 1 1/2 inch high. Set on plate and cover with plastic wrap air tight. Set in fridge over night or at least 3 hours (this allows the egg to \"set\" the cake together - I prefer overnight]. When ready to cook: Whisk together the 3 eggs in a shallow bowl. Prepare 1 1/2 cups panko bread crumbs on plate for coating. Gently (one at a time] set the crab cakes in the egg wash. Using a spatula or spoon wash the egg over the crab cake then flip, and wash the other side.Be very gentle with the flipping / washing so as not to break apart your cake. Remove to the panko and coat each side. flip on end and evenly coat the edges of each cake by rolling in the panko. I do this one at a time due to limited space on the breadcrumb plate. Set on clean plate. Heat oil in skillet on medium heat. once oil is hot enough to sizzle a loose breadcrumb place cakes in pan into oil in a circular pattern. Fry on first side for about 3 - 4 minutes (check bottom for golden brown color ( DON'T BURN]. Gently flip to other side. Once flipped, drop in the other 2T of butter (scattered around skillet] and begin basting the sides of each cake with the butter / oil mixture. Once the bottoms are brown, pick up each cake and place it on its side, rolling them to achieve a bit of color all around the cake. At this point, we are almost done! remove each cake from the oil and place on a paper towel lined plate(to absorb extra oil]. Transfer to a roasting rack lined baking sheet (or just on the sheet if you don't have a roasting rack] and place in oven for ten minutes. Remove from oven and plate. Using a remoulade (I am currently using #87124] dress the cakes over with zig-zag lines and place a small pool on the side. (A piece of folded romaine with some halved cherry tomatoes also looks nice]. For Garnish: Place finely julienne'd onion stem and red pepper in ice water bath for at least 15 minutes (they should be nicely curled up]. Pull from water and place on paper towel to drain. Once drained, place a little of each (I prefer to get them mixed up] on top of each crab cake. Serve. take photos :-] Enjoy!
[Name] Perfect Hard Boiled Eggs [AuthorId] 2002146666 [AuthorName] digital28574 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-05-11T16:40:00Z [Description] This is how I make hard boiled eggs. This will help not to get a gray egg yolk. You may have a bit of gray around the edges, but your yolks will turn out yellow and creamy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/58/7/YHHArGLrQySjb4VaPxqm_eggs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002146666/9Ui61Ix8QmSH91iN3vVb_eggs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/58/7/uTb01iBoSw65m8q5H1L6_eggs.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12"] [RecipeIngredientParts] ["eggs", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1716.0 [FatContent] 114.1 [SaturatedFatContent] 37.5 [CholesterolContent] 4464.0 [SodiumContent] 1704.0 [CarbohydrateContent] 8.6 [FiberContent] 0.0 [SugarContent] 4.4 [ProteinContent] 150.7 [RecipeServings] 1.0 [RecipeYield] 12 1 [RecipeInstructions] Put room temp eggs into a pot with water, 1 inch over eggs for water. Boil eggs at medium high till you see the bubbles. Once you see bubbles set a timer for 5 minutes. Take off burner, put top on pot and leave for 10 minutes. Run cold water over eggs. DONE.
[Name] Ahi Tuna Tartare [AuthorId] 675927 [AuthorName] marifaith [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-05-11T16:44:00Z [Description] Make and share this Ahi Tuna Tartare recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.2/75/18/3/picSiyjGF.jpg" [RecipeCategory] Spreads [Keywords] ["Vegetable", "Asian", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "12", "1/4", "1", "2", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ahi tuna steaks", "avocados", "red cabbage", "green onion", "chili powder", "soy sauce", "ginger", "ginger powder", "wasabi paste", "wasabi powder", "soy sauce", "ginger", "ginger powder", "wasabi paste", "wasabi powder", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 17.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 989.1 [CarbohydrateContent] 18.2 [FiberContent] 7.8 [SugarContent] 5.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 5 Ahi Tartare [RecipeInstructions] Marinade Ahi Tuna for at least one hour. Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered. Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness. Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer. Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece. Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.
[Name] Decent Corn [AuthorId] 2002146710 [AuthorName] bigboy27 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-05-11T16:49:00Z [Description] Make and share this Decent Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "15"] [RecipeIngredientParts] "mayonnaise" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Cook the corn on the cob. 2. Cover the corn with Mayonnaise. 3. Take crushed up hot cheetos and dip the corn inside of the crushed up hot cheetos.
[Name] Summer Tuna Boat [AuthorId] 1810606 [AuthorName] llwcoast [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-05-11T16:50:00Z [Description] Make and share this Summer Tuna Boat 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/1810606/khOcYpDJS8S06Zlvthlo_092450E9-610C-4980-8198-92AFA2A0F577.jpeg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "4", "10", "1", "1/2"] [RecipeIngredientParts] ["romaine lettuce", "diced tomato", "mayonnaise", "canned tuna", "mustard", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 7.3 [SaturatedFatContent] 3.6 [CholesterolContent] 44.6 [SodiumContent] 378.1 [CarbohydrateContent] 9.5 [FiberContent] 2.2 [SugarContent] 3.8 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 8 Romain lettuce leaves On a plate in a circular pattern. Mix all ingredients in a bowl except tomatoes, and cheddar cheese. use an ice cream scooper to place a scoop on each Romain lettuce.
[Name] The Champion of Chocolate Chip Cookie Recipes [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-05-11T20:18:00Z [Description] Chewy and moist these are best chocolate cookies in the world. Made with whole wheat flour and a lentil puree. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/2G7tgVVfTKWxMwc5CICi_chocolate%20chip%20cookie%20receipe.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/3", "2", "2", "1", "1", "1", "1", "1/2", "2 1/4"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "lentils", "eggs", "pure vanilla extract", "salt", "baking powder", "bittersweet chocolate chips", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.0 [FatContent] 9.2 [SaturatedFatContent] 5.6 [CholesterolContent] 25.0 [SodiumContent] 130.2 [CarbohydrateContent] 21.5 [FiberContent] 1.1 [SugarContent] 13.8 [ProteinContent] 2.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to 350°.", "In a large bowl cream room temperature butter with sugars. Cream for 5 minutes until the sugar dissolves.", "Add lentils, eggs, and vanilla. Continue to cream until the mixture is well combined.", "Mix in salt and baking powder.", "Stir in chocolate chips.", "Stir flour until just combined. It is important not to over stir, so the cookies do not become tough.", "Drop 2 tablespoon sized balls onto greased cookie sheet.", "Bake 12 - 15 minutes until light brown. Leave cookies on a sheet pan for a few minutes after removing them from the oven." ]
[Name] PERFECT WHIPPED CREAM EVERY TIME – Tips & Tricks [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-05-12T13:52:00Z [Description] Homemade whipped cream is one of the simplest recipes every home cook should make. Here's a quick tutorial on how to make Perfect Whipped Cream Every Time... VIDEO https://www.youtube.com/watch?v=ob5eAEWhIoU [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/57/99/JVuxuogXSbGqy9OT2X1o_Whipped-Cream-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/2001004241/2rKdlmNfTH2ODxIKi97R_Whipped%20Cream.JPG"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["heavy cream", "pure vanilla extract", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 864.3 [FatContent] 88.1 [SaturatedFatContent] 54.8 [CholesterolContent] 326.1 [SodiumContent] 91.0 [CarbohydrateContent] 15.2 [FiberContent] 0.0 [SugarContent] 8.6 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] Place your kitchen tools (bowl and whisk attachment] in the refrigerator for 1 hour or in the freezer for 20 minutes. Pour in cold heavy cream in the chilled bowl. Add vanilla and powdered sugar. Process on low for 30 seconds then increase to maximum; process until stiff peaks form. Use whipped cream right away or transfer into a container, cover and transfer to the refrigerator until need it.
[Name] Simple Vitamix Chickpea Flatbread (Gluten Free) [AuthorId] 1712585 [AuthorName] cookonlyforme [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-05-12T17:19:00Z [Description] Gluten free to use as sandwich wraps. Hold up very well to sandwich filling such as veggies. Spinach or other 'add-ins' could be added to make flavored wraps (by themselves these wraps have little flavor, making them versatile for sandwiches of different types). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/00/v6hIbBbSRoSbVZrfSjeb_wraps.jpg" [RecipeCategory] Breads [Keywords] ["Lactose Free", "Low Protein", "Low Cholesterol", "Egg Free", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "2"] [RecipeIngredientParts] ["chickpeas", "water", "flax seed meal", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.1 [FatContent] 2.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 958.0 [CarbohydrateContent] 14.6 [FiberContent] 3.6 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] 6 Wraps [RecipeInstructions] Grind DRY chickpeas to flour in high speed blender (I don't have the grain container and it works fine with the regular blender]. You could also use chickpea flour. Add water, and salt and blend. You want it to be about the consistency of runny pancake batter - adjust water accordingly. Add flax seed and stir in (I think this works better if the flax is NOT blended but mixed in]. Let sit for 10 min or so to thicken. Preheat skillet on medium high (I used setting 5.5 of 10] - lightly oil. Pour about 1/6 mix onto skillet - will cook rather fast so don't leave it alone - flip over with spatula and cook the other side. Will make about 6 sandwich wraps.
[Name] Lydia’s Mother Cabbage Soup [AuthorId] 4439 [AuthorName] mandabears [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2018-05-12T21:40:00Z [Description] This soup is from a fellow volunteer at our local library used book sale. She was raving about how mother’s cabbage soup and gave me the recipe to try. Wow! She was right to rave. Use salt and pepper to taste [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["28", "28", "1", "1", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["sauerkraut", "crushed tomatoes", "onion", "beef stew meat", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 36.3 [SodiumContent] 866.8 [CarbohydrateContent] 19.3 [FiberContent] 5.2 [SugarContent] 8.7 [ProteinContent] 15.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place sauerkraut, stew meat and beef bones, tomatoes, and onion. Cover with 1 inch of water. Bring to a boil. add the sugar and simmer until the meat is very tender. Remove bones but leave marrow in soup. Add salt and pepper to taste.
[Name] Cajun Swordfish With Roasted Tomato Butter [AuthorId] 1062471 [AuthorName] Chef Art [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-05-12T22:40:00Z [Description] Make and share this Cajun Swordfish With Roasted Tomato Butter 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/53/58/02/JyqhexHTQGSoZ0zlU2V2_63261258-0996-4419-BA9B-BCBDA02596A2.jpeg.png" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "3", "1/2", "1/2", "6", "1/2", "1 1/2", "1", "1", "1/2", NA, "1", "2", "36", "6"] [RecipeIngredientParts] ["flour", "chili powder", "ground pepper", "salt", "plum tomatoes", "red onion", "sugar", "heavy cream", "unsalted butter", "olive oil", "canola oil", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.7 [FatContent] 49.7 [SaturatedFatContent] 22.6 [CholesterolContent] 209.0 [SodiumContent] 891.4 [CarbohydrateContent] 14.9 [FiberContent] 2.6 [SugarContent] 5.4 [ProteinContent] 37.7 [RecipeServings] 6.0 [RecipeYield] 6 6 ox fliets [RecipeInstructions] For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl. For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later]. Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce]. Recommend warming up just before fish is ready. Preheat over to 400 degrees. Heat canola oil over high heat in a large ovenproof saute pan. Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets]. Serve fish with sauce on top. Garnish with chives.
[Name] Oysters, Three Ways [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2018-05-14T13:56:00Z [Description] Make and share this Oysters, Three Ways 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/33186/53aeet08T1aO5WxenHxi_GK_Carnivorous_304-Mississippi-Oysters_Austin-Sumrall-Gulf-Oysters-3-Ways-White-Pillars-2-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/03/UVZOC7czTlCF3J32Q4Vq_GK_Carnivorous_304-Mississippi-Oysters_Austin-Sumrall-Gulf-Oysters-3-Ways-White-Pillars-1-16x9-H.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Oysters" [RecipeIngredientQuantities] ["6", "1", "1", NA, "1", "1", "1", NA, NA, "1", "1", NA, "3/4", "1", "1/4", NA, "1", "1/2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["buttermilk", "cornmeal", "cornflour", "all-purpose flour", "cayenne pepper", "tarragon", "onion", "capers", "mayonnaise", "fresh lemon juice", "lemon zest", "butter", "lime, juice of", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3637.0 [FatContent] 210.0 [SaturatedFatContent] 125.0 [CholesterolContent] 677.2 [SodiumContent] 3149.0 [CarbohydrateContent] 354.8 [FiberContent] 23.1 [SugarContent] 54.6 [ProteinContent] 95.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fried Oyster: Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture. Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter. Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne. Serve on the half shell. Top with Lemon Aioli and Fried Garnish. Lemon Aioli: In a bowl add mayonnaise, lemon zest and salt, pepper, mix together. Fried Garnish: Drain capers and fry in a hot oil for a few minutes. Finally add few slices of pickled pearl onion and some tarragon. Grilled Oyster: In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters. Place Oyster on the hot grill until butter melts. Add green onions as garnish. Raw Oyster: Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
[Name] Taco Soup [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-05-15T13:35:00Z [Description] I made this recipe using spices rather than packaged seasoning so that it is gluten friendly, I can control the salt, and so that I can leave out the onion and garlic powder as there are food sensitivities in my family, It is a delicious and hearty soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/04/nFsrEFIETgasPS431f5a_EDCEDF4F-6027-4AA3-873C-7337476086B0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/04/IfcAl2mRLisZbFEOmXjQ_A639548C-4859-4FF5-86AC-B8B6CA7EABD9.jpeg"] [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "3/4", "2", "1/4 - 1/2", "1/4", "1/2", "1/2", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "paprika", "oregano", "cumin", "cayenne pepper", "crushed red pepper flakes", "garlic powder", "onion powder", "pepper", "salt", "diced tomatoes", "crushed tomatoes", "Mexican-style diced tomatoes", "green chilies", "corn", "black beans", "pinto beans", "white kidney beans", "low sodium beef broth", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.8 [FatContent] 25.4 [SaturatedFatContent] 10.6 [CholesterolContent] 79.0 [SodiumContent] 880.2 [CarbohydrateContent] 52.8 [FiberContent] 11.8 [SugarContent] 5.2 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef in skillet. Place all ingredients in pot on stove mix then simmer for 30 minutes on medium low heat stirring occasionally OR place in crock pot and mix then cook on low for 8 hours. Serve with a dollop of sour cream, crushed up Doritos, shredded cheese, and cilantro in each bowl to taste.
[Name] Moité – Moité Fondue [AuthorId] 2000712258 [AuthorName] Crowded Earth Kitch [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-05-15T13:36:00Z [Description] Moité – moité means “half and half,” and refers to the blend of two cheeses found in many Swiss fondues. Typically, the two cheeses are Gruyère and Vacherin Fribourgeois, although Emmentaler (a high quality version of the medium-hard, hole filled “Swiss” cheese) is sometimes paired with the Gruyère instead. A few notes on Swiss fondue. First, cheese fondue is the only “traditional” Swiss fondue, and is served with cubed bread – only – for dipping. If you find yourself in a Swiss restaurant which serves chocolate fondue, or offers all sorts of weird things to dip in cheese fondue, you have wandered into a tourist trap! Second, fondue is traditionally served as the main course in Switzerland. Don’t fill up on appetizers… fondue is a hearty dish! Third, if you are looking for a quiet, serene dinner, a fondue restaurant may not be the place for you. I enjoyed the rhythmic chopping of bread cubes and whistle of steamers cleaning fondue pots, but be aware that the ambiance is quite lively. In the recipe I’ve created for you below, I am using Wisconsin cheeses. I’m all for authentic ingredients, but truly, there are plenty of Wisconsin cheeses produced using Old World methods that can hold their own against cheeses shipped from Europe. I am also including mushrooms, which compliment fondue beautifully. If you don’t like mushrooms, just leave them out. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000712258/dIlYmUIsSnqkQ3kzyHXh_fondue.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic clove", "cremini mushrooms", "baby swiss cheese", "swiss cheese", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.4 [FatContent] 34.2 [SaturatedFatContent] 20.8 [CholesterolContent] 114.7 [SodiumContent] 301.7 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Step 1] Cut garlic clove in half and rub bottom of sauté pan. Discard garlic.", "Step 2] Add diced mushrooms and 1 tablespoon of the wine. Sauté for about 3 minutes, or until mushrooms give up their liquid.", "Step 3] Add all three cheeses to the pan and melt over low-medium heat with constant stirring. Add the wine, a little at a time, to keep the cheese mixture thin enough to stir without clumping together.", "Step 4] Taste, adding a sprinkle of sea salt if necessary.", "Step 5] When mixture has melted completely, transfer to a fondue pot. Serve immediately with cubed French bread and long dipping forks. Enjoy!" ]
[Name] Crockpot Italian Chicken and Potatoes [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-05-15T13:36:00Z [Description] Make and share this Crockpot Italian Chicken and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "potatoes", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.9 [FatContent] 13.4 [SaturatedFatContent] 2.0 [CholesterolContent] 75.5 [SodiumContent] 144.1 [CarbohydrateContent] 20.2 [FiberContent] 2.5 [SugarContent] 0.9 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.", "Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through], cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender." ]
[Name] Protein Oat Flour Pancakes [AuthorId] 2002022004 [AuthorName] vwhitehair [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-05-15T13:36:00Z [Description] Make and share this Protein Oat Flour Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "30", "30", "1/2", "1/8", "1", "1/4", "40", "1/4"] [RecipeIngredientParts] ["flour", "flour", "baking powder", "salt", "egg", "sugar", "water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.8 [FatContent] 2.6 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 272.6 [CarbohydrateContent] 16.5 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 5.1 [RecipeServings] 2.0 [RecipeYield] 2 pancakes [RecipeInstructions] Put oats and flour in a blender or food processor and blend about one minute, or until ground to a flour consistency. Combine oat flour, whey, salt, baking powder and sugar in a large mixing bowl; mix well. Combine egg, water and vanilla in a small bowl and mix well. When hot, pour batter for each pancake. Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
[Name] Italian Meatballs [AuthorId] 2002151136 [AuthorName] Mia C. [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 2018-05-15T13:36:00Z [Description] These are the meatballs my grandma used to make. They take a while, but it's worth it. They're great for parties. Serve in a crockpot; it will keep the meatballs warm. Don’t forget to provide guests with something to grab the meatballs with, such as toothpicks or miniature forks! [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["European", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "1/2", "1", "1", "1/2", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["hot sausage", "ground beef", "egg", "onion", "tomato sauce", "Tabasco sauce", "Worcestershire sauce", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.0 [FatContent] 3.4 [SaturatedFatContent] 1.2 [CholesterolContent] 16.8 [SodiumContent] 208.3 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 1.3 [ProteinContent] 3.2 [RecipeServings] 30.0 [RecipeYield] 40 meatballs [RecipeInstructions] Combine all meatball ingredients. Form meatball mixture into 1 inch balls. Brown meatballs in skillet. Combine and mix sauce ingredients. Place meatballs in sauce, and let simmer for a minimum of ½ an hour.
[Name] Mom's Pancakes [AuthorId] 2002151258 [AuthorName] vickey.crouch [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-05-15T13:36:00Z [Description] I found this recipe years ago in the 1993 Beta Sigma Phi "Home Sweet Home Cooking Family Favorites" cookbook. Still by far the best pancakes I've ever tried! The secret is in the buttermilk. I usually triple this recipe for my family. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["egg", "buttermilk", "all-purpose flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.0 [FatContent] 3.9 [SaturatedFatContent] 1.5 [CholesterolContent] 97.9 [SodiumContent] 1175.8 [CarbohydrateContent] 42.1 [FiberContent] 1.3 [SugarContent] 6.1 [ProteinContent] 12.0 [RecipeServings] 2.0 [RecipeYield] 6 pancakes [RecipeInstructions] Preheat griddle. Combine egg and buttermilk in bowl, stirring until blended. Combine remaining ingredients in separate bowl. Add egg mixture. Mix well. Add small amount of milk if batter is too thick. Ladle batter onto hot griddle. Turn when bubbles form and cook until lightly browned.
[Name] Creamy Morel Soup [AuthorId] 2002151460 [AuthorName] Rae B. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-05-15T13:37:00Z [Description] This soup is one of my husband’s favorite ways to eat and share the morels he hunts in the spring. He likes to serve it with some lightly toasted French bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002151460/GlvKbYfvQeP7jJWOlWgk_0513181030.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "32", "2", "4", "4", "8", "1/4", "2", "4"] [RecipeIngredientParts] ["butter", "garlic", "onions", "morels", "cornstarch", "beef broth", "heavy cream", "cream cheese", "thyme", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.3 [FatContent] 62.0 [SaturatedFatContent] 38.1 [CholesterolContent] 204.2 [SodiumContent] 1099.4 [CarbohydrateContent] 11.2 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] 5 Quarts [RecipeInstructions] Puree the morel steams with a little of the beef broth and set aside. Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in corn starch; cook for 1 to 2 minutes. Pour in morel steams, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes. Season with thyme and salt and pepper before serving.
[Name] Morel & Venison Chowder [AuthorId] 2002151460 [AuthorName] Rae B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-05-15T13:37:00Z [Description] Make and share this Morel & Venison Chowder 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/2002151460/EiFLC3maSRa6w0tPQU7B_0513181033a.jpg" [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "2", "32", "2", "4", "4", "8", "1/4", "2", "4"] [RecipeIngredientParts] ["butter", "garlic", "onions", "morels", "cornstarch", "beef broth", "heavy cream", "cream cheese", "thyme", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 757.8 [FatContent] 68.5 [SaturatedFatContent] 41.2 [CholesterolContent] 276.9 [SodiumContent] 1167.5 [CarbohydrateContent] 11.2 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 27.6 [RecipeServings] 10.0 [RecipeYield] 6 Quaters [RecipeInstructions] ["Brown the ground venison, drain, and set aside.", "Puree the morel steams with a little of the beef broth and set aside.", "Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.", "Stir in corn starch; cook for 1 to 2 minutes.", "Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.", "Season with thyme, salt, and pepper before serving." ]
[Name] BBQ Sauce [AuthorId] 2344963 [AuthorName] mhutchin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-05-15T13:37:00Z [Description] Make and share this BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "3", "1", "2/3", "1/4", "2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["black pepper", "paprika", "ketchup", "brown sugar", "cider vinegar", "molasses", "Worcestershire sauce", "dry mustard", "onion powder", "garlic powder", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.6 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 973.9 [CarbohydrateContent] 89.3 [FiberContent] 4.8 [SugarContent] 74.7 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] combine all simmer 20 minutes. yes.
[Name] Juicy Oven Baked Italian Chicken Breast [AuthorId] 2002127337 [AuthorName] ChefSwagger89 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-05-15T13:37:00Z [Description] Moist, juicy Italian seasoned oven roasted chicken breast. Goes perfect with a light salad for lunch. Also pairs well with roasted or boiled potatoes. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002127337/pB5B2b7tQ6b0gA7cf0xg_9DAEAF62-92D3-4F11-A87B-2D054999A4A0.jpeg.png" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "European", "High Protein", "High In...", "Spring", "Summer", "Weeknight", "Roast", "Baking", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1", "1", "1/4", "3", NA] [RecipeIngredientParts] ["garlic powder", "onion powder", "dried oregano", "dried parsley", "sugar", "black pepper", "dried basil", "chicken breasts", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.3 [FatContent] 13.6 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 97.3 [CarbohydrateContent] 9.5 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 31.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up. Mix together the first 8 ingredients in a bowl and set aside. Pat dry the chicken breast with paper towel and season to your preference with salt. Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet. Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes. Allow chicken to rest for 5 minutes before serving.
[Name] Super Quick Spaghetti Sauce [AuthorId] 1802612839 [AuthorName] kelli703 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-05-15T13:38:00Z [Description] Make and share this Super Quick Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["diced tomatoes", "garlic powder", "dried oregano", "dried basil", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.9 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 12.1 [FiberContent] 3.4 [SugarContent] 7.8 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Bring all ingredients to a boil in a medium saucepan. Lower heat and simmer for 20 minutes. Makes enough sauce for 1/2 pound of spaghetti. .
[Name] Ancho-Mango Guacamole [AuthorId] 2002152239 [AuthorName] Brendan C. [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2018-05-15T13:38:00Z [Description] Slightly sweet balanced with a kick of heat! An Insanely Delicious & Simple Guacamole, full of flavor! Enjoy it with corn tortilla chips, or my favorite, as a side to fried eggs.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002152239/e4Gu8ihfRzaAhuHqggi3_AM%20G.jpg" [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Avocado", "Fruit", "Vegetable", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "1", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["avocados", "red onion", "mango", "cilantro", "garlic clove", "sea salt", "dried ancho chile powder", "cayenne powder", "paprika", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.6 [FatContent] 30.1 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 1190.7 [CarbohydrateContent] 35.5 [FiberContent] 15.9 [SugarContent] 16.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Place Cilantro, Garlic, Salt in Mortar & Pestle. (If you don't have a Mortar and Pestle use a medium size mixing bowl.] Grind together until garlic and salt mix well into cilantro almost like a paste. . Add avocado cubes and onions to the cilantro mixture, blending together by folding over with your hands.(If a creamier consistency is desired, smash some of the avocados while blending]. Add Ancho, Cayenne and Paprika; again folding over to mix seasonings well. Add Mango and mix once more. Top with additional seasonings (if desi. Enjoy!
[Name] Texas Road House Steak Rub [AuthorId] 902569 [AuthorName] bullydog1975 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-05-15T13:38:00Z [Description] Make and share this Texas Road House Steak Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["kosher salt", "brown sugar", "cornstarch", "garlic powder", "onion powder", "turmeric", "paprika", "chili powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3495.1 [CarbohydrateContent] 3.6 [FiberContent] 0.5 [SugarContent] 2.3 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 3 tblsp [RecipeInstructions] mix well, season steaks. grill to temp you desire. mix well. season steaks and grill to temp desired.
[Name] Lamb Stew [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-05-15T14:14:00Z [Description] Make and share this Lamb Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "6", "5", "5", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["beef broth", "carrots", "onions", "cooked lamb", "curry powder", "red wine", "white flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1029.8 [FatContent] 52.3 [SaturatedFatContent] 16.7 [CholesterolContent] 306.0 [SodiumContent] 1539.7 [CarbohydrateContent] 23.3 [FiberContent] 3.7 [SugarContent] 7.0 [ProteinContent] 106.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] heat beef broth to simmering boil then reduce to simmer. remove scum from broth. chop carrots fine and add to broth. sautue onion rings in corn oil until brown add to pot. add the cooked lamb and the curry powder and red wine to pot. bring to boil then reduce to simmer let simmer 3 hours. near end of cooking add flour and mix to thicken stew serve hot.
[Name] Nana's Shishito Peppers [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-05-15T14:16:00Z [Description] Make and share this Nana's Shishito Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["bell pepper", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 1 batch [RecipeInstructions] Rub olive oil onto each pepper. Place into basket and grill. Sprinkle with salt, toss, and serve.
[Name] CREAMED SPINACH STEAKHOUSE STYLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-05-15T14:36:00Z [Description] This tasty, quick and easy recipe is the perfect side dish for the upcoming BBQ season! VIDEO https://www.youtube.com/watch?v=kbEnIc3nksI [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/19/nOPVlwaSnax0dKsUskGL_Creamed-Spinach-1_Fotor_Fotor_Fotor-1-1024x768%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/JMXujOpYQaexVNGUbBey_Creamed%20Spinach%20%231_Fotor_Fotor_Fotor.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "3", "2", "2", "1", "1/2", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["butter", "garlic cloves", "unbleached all-purpose flour", "light cream cheese", "half-and-half", "fresh ground black pepper", "sea salt", "nutmeg", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.3 [FatContent] 22.2 [SaturatedFatContent] 13.5 [CholesterolContent] 63.4 [SodiumContent] 408.3 [CarbohydrateContent] 12.2 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium-high heat, add 2 tablespoons butter and when melted, throw in spinach. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain. In a medium saucepan over medium heat, add remaining butter. When melted add onions and sauté for 1 ½ minutes. Add red peppers and do the same. Add garlic and sauté for 1 minute. Add flour and whish until ingredients are well coated. Add cream cheese; stir until blend inches Whisk in half-and-half a little at first and when sauce is very thick, pour the rest. Reduce heat to medium-low and season with freshly black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary. Add drained spinach, stir until well incorporated and when heated through, remove from heat and serve immediately.
[Name] Ice Cream and Shebert Punch [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-05-15T15:37:00Z [Description] Make and share this Ice Cream and Shebert Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["pistachio ice cream", "strawberry ice cream", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.9 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 32.3 [CarbohydrateContent] 30.7 [FiberContent] 0.5 [SugarContent] 24.6 [ProteinContent] 0.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] in a large punch bowl mix cocacola. mix ginger ale. add sherbets. add ice creams. Mix well in punch bowl of ice. let coo2 hours in refridgerator. serve ice cold in tall cups.
[Name] Chilled Black Bean, Feta & Cucumber Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-05-15T21:21:00Z [Description] Make and share this Chilled Black Bean, Feta & Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Corn", "Beans", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "2 -3", "1/2", "1 -2", "1/3", NA] [RecipeIngredientParts] ["black beans", "whole kernel corn", "cucumber", "cilantro", "limes", "celery", "green onion", "feta", "red wine vinegar", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.4 [FatContent] 7.0 [SaturatedFatContent] 4.1 [CholesterolContent] 22.2 [SodiumContent] 528.9 [CarbohydrateContent] 54.8 [FiberContent] 15.8 [SugarContent] 3.8 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the black beans, corn, cucumber, cilantro, celery, and feta in a large bowl and toss until mixed evenly. Add lime juice and vinegar, stir, and taste. You may want to add more lime to taste. Add a dash of salt, pepper, and cumin, and adjust to taste. Chill for at least one hour before serving.
[Name] Norwegian Lace Cookies [AuthorId] 963934 [AuthorName] Elisabetta47 [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2018-05-16T13:01:00Z [Description] Make and share this Norwegian Lace Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "2/3", "1", "1"] [RecipeIngredientParts] ["butter", "oats", "egg", "sugar", "baking powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 14.1 [SaturatedFatContent] 7.8 [CholesterolContent] 53.8 [SodiumContent] 156.3 [CarbohydrateContent] 37.0 [FiberContent] 3.1 [SugarContent] 16.7 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] 30 cookies [RecipeInstructions] Pour melted butter over oats. In another bowl, beat egg until light, then beat in sugar. Add baking powder and flour, blending well. Combine with oat/butter mixture. Drop by teaspoonfuls onto parchment paper covered (or greased & floured] cookie sheet, 2 - 3 inches apart. This is important as they spread a lot. Bake in 350°F oven for 6-8 minutes. We like them completely brown, thus very crispy. Cool 1 minute before removing from pan.
[Name] Natural Flea and Tick Repellant for Pets [AuthorId] 336058 [AuthorName] WI Cheesehead [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-05-16T16:29:00Z [Description] Make and share this Natural Flea and Tick Repellant for Pets recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["garlic", "apple cider vinegar", "brewer's yeast", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Vitamin B or garlic supplements aid in strengthening the immune system. Some studies have shown small amounts of garlic per meal builds an odor and taste unacceptable to fleas. Apple cider vinegar may also repel fleas. A drop per day in the pet's water bowl will deter fleas and build the immune system. Brewer's yeast rubbed into a pet's skin or powdered on the fur are both recommended ways to naturally deter fleas. Citronella oil put into a shampoo is another method. Citronella oil and eucalyptus oil on the collar may help also. For Ticks: Basil can be crushed and mixed with water to use as a spray, or the essential oil can be rubbed into the fur and skin.
[Name] Natural Flea and Tick Repellant for Pets [AuthorId] 336058 [AuthorName] WI Cheesehead [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-05-16T16:29:00Z [Description] Make and share this Natural Flea and Tick Repellant for Pets recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["garlic", "apple cider vinegar", "brewer's yeast", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Vitamin B or garlic supplements aid in strengthening the immune system. Some studies have shown small amounts of garlic per meal builds an odor and taste unacceptable to fleas. Apple cider vinegar may also repel fleas. A drop per day in the pet's water bowl will deter fleas and build the immune system. Brewer's yeast rubbed into a pet's skin or powdered on the fur are both recommended ways to naturally deter fleas. Citronella oil put into a shampoo is another method. Citronella oil and eucalyptus oil on the collar may help also. For Ticks: Basil can be crushed and mixed with water to use as a spray, or the essential oil can be rubbed into the fur and skin.
[Name] Healthy One Bowl Pumpkin Brownies - Precise Portions [AuthorId] 2002154203 [AuthorName] preciseportions485 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-05-16T20:13:00Z [Description] The aforementioned results in a low FODMAP dessert which is entirely dairy and gluten free, and only 85 calories per brownie. Plus, you would know exactly what went into each and every mouthful you shove in. Recipe Source - https://www.preciseportions.com/healthy-one-bowl-pumpkin-brownies/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/4", "2", "5"] [RecipeIngredientParts] ["granulated sugar", "baking powder", "eggs", "pumpkin puree"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.8 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 32.7 [SodiumContent] 22.3 [CarbohydrateContent] 12.0 [FiberContent] 1.0 [SugarContent] 10.1 [ProteinContent] 1.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 F / 175C and line an 8\" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder. Make a well in the center of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter. Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes. When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
[Name] Mama King's Easy Fritata [AuthorId] 411383 [AuthorName] Chele3397 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-05-16T20:13:00Z [Description] Make and share this Mama King's Easy Fritata recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Very Low Carbs", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/4", "1/4", "1 1/2", "1/4", "1 1/2 - 2", "2", "3", "1"] [RecipeIngredientParts] ["eggs", "milk", "cayenne", "salt", "black pepper", "lean ham", "bacon bits", "tomatoes", "green onions", "colby-monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.7 [FatContent] 16.1 [SaturatedFatContent] 7.2 [CholesterolContent] 281.9 [SodiumContent] 787.9 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] 2 fritatas [RecipeInstructions] ["Preheat oven to 375.", "Butter 2 9X9 baking pans (glass works great].", "Break eggs into mixing bowl. Add milk, salt, pepper, and cayenne. Mix well.", "Layer bacon bits, ham and vegetables in order listed in baking pans.", "Sprinkle 1/4 Cup cheese over each.", "Divide egg mixture evenly between both pans.", "Bake at 375 35 minutes, or until eggs are cooked.", "Remove from oven and top with remaining cheese.", "Slice each fritata into 6 pieces. Serve with green salad, fruit, and sauteed squash." ]
[Name] Bacon and Eggs Bread Pudding [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2018-05-17T12:16:00Z [Description] Make and share this Bacon and Eggs Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/3", "3", "1", "1/2", "1/3", "5", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "parmesan cheese", "butter", "salt", "fresh ground black pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.2 [FatContent] 12.1 [SaturatedFatContent] 6.6 [CholesterolContent] 149.8 [SodiumContent] 618.7 [CarbohydrateContent] 5.9 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Whisk together first 6 ingredients and, if desired, green onions. Add bacon and bread cubes; toss well to coat. Spoon bread mixture into a lightly greased 11 x 7 inch baking dish. Let stand at room temperature 10 minutes. Bake at 350 degrees, uncovered, for 30 minutes or until golden brown and set in center.
[Name] LAMB KOFTa With YOGURT SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2018-05-17T13:06:00Z [Description] These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round! VIDEO https://www.youtube.com/watch?v=LjlIkBZpqP0 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/28/8JniIXXdTHyNDiyAXZ1M_Lamb-Kofta-8_Fotor_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/MNMp3vCQtO7V5g5MxY7P_Lamb%20Kofta%20%238_Fotor.jpg"] [RecipeCategory] Meat [Keywords] ["Southwest Asia (middle East]", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "2", "1", "1/4", "1/4", "1/8", "2"] [RecipeIngredientParts] ["ground lamb", "garlic cloves", "of fresh mint", "fresh parsley", "cumin", "mild paprika", "cayenne pepper", "fresh ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.8 [FatContent] 11.3 [SaturatedFatContent] 4.2 [CholesterolContent] 27.6 [SodiumContent] 48.0 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 12 koftas [RecipeInstructions] In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes. Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side. To make yogurt sauce: 1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin. In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes. This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.
[Name] Pina Colada Pineapple Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2018-05-17T13:22:00Z [Description] Make and share this Pina Colada Pineapple Cakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/29/HKDBlxgXTaKXTo1nzoy8_untitled-2858.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/29/rnmPWpG0TpGD1YfSyVc0_GK_GeniusObsessions900_Pina-Colada-Pineapple-Cakes_16x9_H3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/29/jX1hW8cUR6SAljVbOjE3_GK_GeniusObsessions900_Pina-Colada-Pineapple-Cakes_16x9_H1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/29/STM1S5WeTbukmPI1byON_untitled-2870.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/29/RjvMf8dRY2pwHXeQ9bxQ_untitled-2884.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1/3", "1/4", "4", "1", "1", "1", "2 -3", "3"] [RecipeIngredientParts] ["vanilla instant pudding mix", "water", "light rum", "eggs", "crushed pineapple", "unsweetened dried shredded coconut", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 852.6 [FatContent] 42.2 [SaturatedFatContent] 21.0 [CholesterolContent] 124.0 [SodiumContent] 881.6 [CarbohydrateContent] 105.1 [FiberContent] 3.7 [SugarContent] 81.2 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make yellow pieces: Place the yellow candy melts into a medium, heatproof bowl. Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat. Drop a small dollop (about 1/4 to 1/8 tsp] of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval. Repeat this with all of the melted yellow candy melts – you may need to re-melt it in the bowl if it’s starting to set. Chill for 15-20 minutes until set. To make green leaf crown top: Place the green candy melts into a small, heatproof bowl. Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat. Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe] to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown. Repeat with the green candy melts to make a total of 6 crowns. Chill for 15-20 minutes until set. To make pineapple cake: Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches]. In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum. Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine. Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean. Let cool completely before assembly. To make the frosting: In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened. Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine. Assemble: Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles]. Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes. Use a serrated knife to carefully carve each small cake into a pineapple shape. Cover each small cake with frosting in an even layer. Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered. Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the ‘eyes’ of the pineapple. Top each cake with one of the green candy melt crowns. Serve. NOTE: Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes – the coconut addition is not shown in the recipe video.
[Name] Banana Pudding Beach Icebox Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT1H [TotalTime] PT5H [DatePublished] 2018-05-17T13:30:00Z [Description] Make and share this Banana Pudding Beach Icebox 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/53/58/30/N7GshjDRbaezXEG4Ijt9_untitled-1126.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/30/kQjQOKE7SfqDwJU5tJ5s_GK_GeniusObsessions900_Banana-Pudding-Beach-Icebox-Cake_16x9_H4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/30/9YW6SdTzSnq1PAQPPSY1_GK_GeniusObsessions900__Banana-Pudding-Beach-Icebox-Cake_16x9_H3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/30/vfHJm6eFT4m118f3EivM_untitled-1129.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/30/1LoPATUSSyqjkOOnf593_untitled-1106.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/30/MKKClzbISQWmOfaxjMrM_untitled-1121.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit"] [RecipeIngredientQuantities] ["3", "1/2", "8", "1/2", "6", NA, "8", "1/2", "2", "1", "7", "1/4", "3 -4", "6 -12"] [RecipeIngredientParts] ["heavy cream", "powdered sugar", "cream cheese", "granulated sugar", "milk", "instant banana pudding mix", "cream cheese", "granulated sugar", "milk", "vanilla extract", "milk", "bananas", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 7306.4 [FatContent] 557.2 [SaturatedFatContent] 322.8 [CholesterolContent] 1503.6 [SodiumContent] 2477.6 [CarbohydrateContent] 582.5 [FiberContent] 42.1 [SugarContent] 320.2 [ProteinContent] 82.5 [RecipeServings] nan [RecipeYield] 1 9-inch cake [RecipeInstructions] Line the base and sides of a 9-inch springform cake pan with parchment paper. For the whipped cream: In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside. For the banana filling: In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth. Gently fold half of the whipped cream (roughly 2 1/2 cups] into the banana pudding mixture using a spatula until combined. For the vanilla filling: In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined. Assembly: Spread 1/3 of the banana filling into the base of the cake pan in an even layer. Spread 1/2 of the vanilla filling in an even layer over the banana filling layer. Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer. Spread another 1/3 of the banana filling layer over the wafers. Arrange the banana slices over the banana filling layer. Spread the last 1/3 of the banana filling over the sliced bananas. Spread the remaining vanilla filling mixture over the banana filling in an even layer. Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer. Place into the freezer for at least 4 hours until firm. Serve: Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas. After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.
[Name] Quick Chicken and Dumplings [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-05-17T13:48:00Z [Description] A one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream soup needed. Developed by: Recipe by
[Name] Strawberry Kuchen [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2018-05-17T15:05:00Z [Description] Make and share this Strawberry Kuchen recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1 1/2", "1 1/2", "1/8", "1/2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["sweet butter", "white sugar", "egg", "all-purpose flour", "baking powder", "salt", "strawberries", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.0 [FatContent] 13.5 [SaturatedFatContent] 8.0 [CholesterolContent] 78.3 [SodiumContent] 123.5 [CarbohydrateContent] 49.9 [FiberContent] 1.4 [SugarContent] 30.7 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Oven to 350 degrees. Butter & flour 9-inch round cake pan. Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition. Place fruit in an even layer over top of batter, and sprinkle evenly with sliced almonds and cinnamon (if using]. Sprinkle top with large-grain sugar. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes. [Originally from Southern Living: https://www.southernliving.com/recipes/strawberry-kuchen-recipe].
[Name] Italian Meringue Buttercream Frosting [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-05-17T17:25:00Z [Description] There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/33/ZvIOnyqGRJqNHRjQBVf3_Strawberry%20Chardonney%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/33/ptOL8A7Rx2TubeRXAoiO_Irish%20Cream%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/33/c4o3sYqTsy1rW9Gtpsrx_animal%20cracker%20cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/33/zm5HH4EoRaMC79vFE69g_Carrot%20Cake%20Cheesecake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/33/XA1K1YMQQAa80JugKX0g_Batman%20cake.JPG"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "2 1/2", "1", "1/4", "1/2", "2", "2", "6"] [RecipeIngredientParts] ["granulated sugar", "cream of tartar", "salt", "water", "light corn syrup", "vanilla extract", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 70.5 [CarbohydrateContent] 35.9 [FiberContent] 0.0 [SugarContent] 34.2 [ProteinContent] 1.9 [RecipeServings] 15.0 [RecipeYield] 4 cups [RecipeInstructions] In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed. Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F. Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip. Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes. Add vanilla whip until just combined. Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
[Name] Polly's Party Corn & Bean Salsa [AuthorId] 2001635254 [AuthorName] Chef Polly [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-17T20:41:00Z [Description] Make and share this Polly's Party Corn & Bean Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "For Large Groups", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "diced tomatoes", "black beans", "frozen corn", "ground cumin", "dried cilantro", "fresh cilantro", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 146.3 [CarbohydrateContent] 8.6 [FiberContent] 2.5 [SugarContent] 1.7 [ProteinContent] 2.1 [RecipeServings] 20.0 [RecipeYield] 5-6 Cups [RecipeInstructions] In large plastic container, mix all ingredients. Chill for about 1 hour for flavors to blend. . Serve with tortilla chips and enjoy!
[Name] Polly's Mango Tuna Salad [AuthorId] 2001635254 [AuthorName] Chef Polly [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-05-17T20:41:00Z [Description] Make and share this Polly's Mango Tuna Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "2/3", "1"] [RecipeIngredientParts] ["solid white tuna", "onion", "carrot", "mayonnaise", "mangoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.9 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 15.4 [SodiumContent] 204.4 [CarbohydrateContent] 10.1 [FiberContent] 1.3 [SugarContent] 8.4 [ProteinContent] 13.8 [RecipeServings] 12.0 [RecipeYield] 6 cups [RecipeInstructions] Drain tuna and break apart with a fork. Add other ingredients and mix well. Add mangoes last so they don't get too smashed. Place all in large plastic covered container. Chill for 1-2 hours. Serve on bed of crisp lettuce or small buns.
[Name] Chicken Enchiladas [AuthorId] 2001308455 [AuthorName] tweik [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-05-18T21:12:00Z [Description] Make and share this Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "2", "4", "3/4", "1/2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["flour tortillas", "monterey jack cheese", "chicken breasts", "butter", "flour", "chicken broth", "sour cream", "mild green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1103.7 [FatContent] 71.6 [SaturatedFatContent] 37.5 [CholesterolContent] 234.0 [SodiumContent] 1871.7 [CarbohydrateContent] 57.4 [FiberContent] 3.7 [SugarContent] 6.4 [ProteinContent] 56.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil Chicken Breasts for 15 minutes. Cut into pieces. Melt 1/4 cup butter and mix with onions. Sautee with salt and pepper. Add chicken and 1.5 cups cheese. Remove from heat. Roll mixture into tortillas. Melt other 1/4 cup butter and combine with 1/2 cup flour. Whisk together. Add chicken broth. Stir constantly until simmering. Stir in sour cream and chiles. Pour over tortillas. Bake for 20 minutes at 425. Sprinkle with leftover cheese. Bake for additional 5 minutes. Serve.
[Name] Mama Weik's Chili [AuthorId] 2001308455 [AuthorName] tweik [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-05-18T21:13:00Z [Description] Mama Weik's Famous Chili Recipe. Crafted over years of trial and error. Best damn chili I've ever had. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1/2", "2", "2", "2", "1", "2", "2", "2", "2", "1", "1/2", "1/2", "3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "sweet onion", "green pepper", "celery", "tomato sauce", "basil", "diced tomatoes", "stewed tomatoes", "kidney beans", "Dijon mustard", "apple cider vinegar", "brown sugar", "chili powder", "cayenne pepper", "salt", "tomatoes and green chilies", "sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.5 [FatContent] 46.9 [SaturatedFatContent] 16.9 [CholesterolContent] 125.5 [SodiumContent] 2792.5 [CarbohydrateContent] 43.0 [FiberContent] 11.3 [SugarContent] 16.9 [ProteinContent] 50.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef and sausage over medium-high heat. Add finely diced onion, green pepper, and celery. Cook for 4-5 minutes in skillet until tender. Drain excess liquid and place into large stock pot or slow cooker. Add all other ingredients and stir well. Simmer over low-medium heat for at least one hour. Serve in bowl over fritos and top with cheese and sour cream.
[Name] Mama Weik's Chili [AuthorId] 2001308455 [AuthorName] tweik [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-05-18T21:14:00Z [Description] Mama Weik's Famous Chili Recipe. Crafted over years of trial and error. Best damn chili I've ever had. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1/2", "2", "2", "2", "1", "2", "2", "2", "2", "1", "1/2", "1/2", "3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "sweet onion", "green pepper", "celery", "tomato sauce", "basil", "diced tomatoes", "stewed tomatoes", "kidney beans", "Dijon mustard", "apple cider vinegar", "brown sugar", "chili powder", "cayenne pepper", "salt", "tomatoes and green chilies", "sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.5 [FatContent] 46.9 [SaturatedFatContent] 16.9 [CholesterolContent] 125.5 [SodiumContent] 2792.5 [CarbohydrateContent] 43.0 [FiberContent] 11.3 [SugarContent] 16.9 [ProteinContent] 50.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef and sausage over medium-high heat. Add finely diced onion, green pepper, and celery. Cook for 4-5 minutes in skillet until tender. Drain excess liquid and place into large stock pot or slow cooker. Add all other ingredients and stir well. Simmer over low-medium heat for at least one hour. Serve in bowl over fritos and top with cheese and sour cream.
[Name] Healthy Chocolate Oatmeal Muffins [AuthorId] 2000025498 [AuthorName] creteannie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-05-18T21:17:00Z [Description] Make and share this Healthy Chocolate Oatmeal Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "2 -3", "2", "1/3", "3/4", "2", "2", "1/2", "1/2", "3 -4", "1"] [RecipeIngredientParts] ["old fashioned oats", "oats", "bananas", "eggs", "honey", "milk", "vanilla", "baking powder", "baking soda", "salt", "cocoa powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.4 [FatContent] 7.0 [SaturatedFatContent] 3.4 [CholesterolContent] 33.1 [SodiumContent] 232.7 [CarbohydrateContent] 36.2 [FiberContent] 3.8 [SugarContent] 18.4 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] 1. Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes]. Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!]. 2. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency. 3. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients. 4. Add eggs, honey, milk and vanilla. Mix to combine. 5. Add dry ingredients (including both ground and unground oats] to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats. 6. 7. Fold in approximately 1/2 cup chocolate chips, if using. 8. Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins]. You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers. 9. Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly. 10, Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
[Name] East Medi Bowl With Falafel Waffle [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-05-18T21:26:00Z [Description] Make and share this East Medi Bowl With Falafel Waffle 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/2001968558/TMte71OQzykqruMMPnFg_East%20Medi%20with%20Falafel%20Waffle.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["falafel", "chickpeas", "lemon zest", "garlic", "cilantro", "parsley", "salt", "cumin", "baking soda", "sweet onion", "cardamom", "tahini", "tahini", "salt", "lemon", "cumin", "olive oil", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste. Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 min. Tahini. Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce. Allow sauce to cool in the fridge for an hour before serving. Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!
[Name] Leftover Corned Beef Meatloaf [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-05-19T04:07:00Z [Description] Make and share this Leftover Corned Beef Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["St. Patrick's Day", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", "1/2", "1/4", "3/4", "1", "2", "1", "1 1/4", "1/2", "12", "3", "3"] [RecipeIngredientParts] ["eggs", "Worcestershire sauce", "ground mustard", "salt", "black pepper", "cayenne pepper", "corned beef", "onion", "garlic cloves", "parsley", "swiss cheese", "ground mustard", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.0 [FatContent] 27.1 [SaturatedFatContent] 9.9 [CholesterolContent] 144.7 [SodiumContent] 1036.2 [CarbohydrateContent] 37.4 [FiberContent] 1.3 [SugarContent] 7.4 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. In small saucepan, combine 12 oz Guinness, 3 tbsp brown sugar, and 3 tbsp ground mustard and bring to boil. Reduce heat and simmer until glaze is reduced by half, let cool. In food processor, pulse corned beef, onion, and garlic until they are finely minced. Add egg, bread crumbs, and other seasonings to corned beef mixture and mix well. Break ground beef into large chunks and add to corned beef, you can also add the swiss cheese at this time. Using your hands, gently mix the ground beef into the corned beef until just combined. On a foil-lined baking sheet, form meat mixture into loaf shape. Bake for 35 minutes, then, using a spoon or brush, apply some glaze to top and sides of meatloaf. Repeat every five to ten minutes to build up the glaze. Once the internal temperature of the meatloaf is 150 degrees, remove from oven and let rest for ten minutes. Before serving, apply one last coat of glaze.
[Name] Chicken With Raspberry Red Wine Sauce [AuthorId] 124799 [AuthorName] sarikat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-05-20T00:30:00Z [Description] Make and share this Chicken With Raspberry Red Wine Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/42/hwx0S8LSTCjR2C9MylYv_IMG_20180523_200829928_LL.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3 -4", "1", "1/8", "1", "2/3", "2", "2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh ground black pepper", "red wine", "ground mustard", "vanilla extract", "cayenne pepper", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.5 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 56.6 [SodiumContent] 127.2 [CarbohydrateContent] 68.8 [FiberContent] 2.4 [SugarContent] 48.2 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 450°F. Spray 9\"x13\" glass baking dish with non-stick canola spray. Cut chicken breasts in half, if weighing more than 8oz each. Sprinkle both sides of chicken pieces with garlic salt and pepper. Place chicken pieces in baking dish and bake 10 minutes. Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced. Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce]. Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices. In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.
[Name] Blueberry Spoon Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-05-21T00:42:00Z [Description] Good old southern style spoon bread with a twist! Moist, delicious and loaded with blueberries; this can be a side dish, a dessert or breakfast! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/iY0ewc5NSrCTao9ttpam_1.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/2", "2", "1 1/2", "3"] [RecipeIngredientParts] ["sea salt", "cornmeal", "butter", "baking powder", "vanilla", "eggs", "blueberries", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.4 [FatContent] 10.7 [SaturatedFatContent] 5.8 [CholesterolContent] 89.3 [SodiumContent] 573.0 [CarbohydrateContent] 43.7 [FiberContent] 2.4 [SugarContent] 20.6 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 375 degrees. Grease a 1 1/2 to 2 quart baking dish. Rinse blueberries and let drain. Place milk and salt in a medium sized saucepan. Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal. Stir constantly until the mixture begins to thicken, about 5 minutes. Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder. Beat eggs in a small bowl. Fold in blueberries. Fold in cane sugar. Pour into prepared baking dish and bake 35 to 40 minutes. Serves 6.
[Name] Royal Wedding Doll Cake Recipe [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-05-21T16:41:00Z [Description] Remake Meghan Markle's stunning dress. Then eat it. It'll feel like you were lucky enough to marry Prince Harry. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/44/zfa5QoDqQkGxdVdapY28_IMG_1129.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/44/ociNH2RmSY7J72JDfzFQ_IMG_1145.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/44/EobjJNFnQAKpL5hMhrAB_IMG_1178.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/44/IEqSRUEfTeKl9qTkf562_IMG_1133.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "24", "35"] [RecipeIngredientParts] "Classic Buttercream Frosting" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Bake the two 16 oz cake recipes together in a Wiltons doll cake pan. Level the cake in the cake pan. Remove from the pan and slice the cake into three equal layers. Cut a hole into the top layer of cake big enough to fit Barbie doll legs. Stack each layer of cake with buttercream between each layer. Level each layer with icing. Add the next layer of cake until all three layers are stacked. Crumb coat the entire cake. Smooth out icing with an offset spatula. Begin to shape the doll cake with a serrated knife. Add groves into the side of the cake to give the dress texture and shape. Round the edges of each of the groves with a knife. Give the cake a second crumb coat, and place in fridge to harden a bit. Remove the barbie dolls clothes and Insert the Barbie doll into the middle of the cake. Cover the waist of the doll with fondant. Blend the fondant into the rest of the cake with a sculpting tools. Cover the upper body of the doll with fondant to create the top of the dress leaving the dolls collarbone exposed. Blend the seam at the back with vodka or water. Cover the bottom of the of the dress with a large piece of fondant. Hide the fondant seam at the back of the dress in one back groove. Use sculpting tools to push the fondant in the cake grooves and texture. Blend fondant at the waist of the cake with vodka. Wrap both arms with fondant to create sleeves. Leave the wrists of the doll exposed. Use tulle fabric and a doll crown to create a veil.
[Name] Addicting Granny Cake [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-05-21T18:38:00Z [Description] This cake won a dessert contest I was in for the Lincoln County Board of REALTORS. It IS that good! Original recipe from 12 Tomatoes blog. Picture cred 12 Tomatoes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/FADcunWXROSuYNm63ruL_Granny-Cake-10.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "2", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "baking soda", "salt", "eggs", "crushed pineapple", "brown sugar", "pecans", "evaporated milk", "sugar", "unsalted butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.5 [FatContent] 16.8 [SaturatedFatContent] 6.7 [CholesterolContent] 57.4 [SodiumContent] 243.3 [CarbohydrateContent] 78.1 [FiberContent] 1.8 [SugarContent] 58.4 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple. Pour batter into your pan and top with an even layer of pecans and brown sugar. Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean. While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil. Remove from heat and stir in vanilla extract, then pour over hot cake. Let cake cool so it absorbs icing, then slice, serve and enjoy.
[Name] Creole Gumbo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2018-05-21T20:48:00Z [Description] Make and share this Creole Gumbo 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/53/58/46/gkrhkZNiSqau00Poiy1F_GK_Carnivorous_305-New-Orleans-Road-Runner-Creole-Gumbo-at-Liuzzas-by-the-Track-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/imyi6m5xScelPqavyUe7_GK_Carnivorous_305-New-Orleans-Road-Runner-Creole-Gumbo-at-Liuzzas-by-the-Track-16x9-H.jpg"] [RecipeCategory] Gumbo [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "10", "2", "2", "2", "1/2", "1", "1/2", "2", "2", "2", "3 1/2", "3 1/2", "3", "2", "4 1/2", "2", "2"] [RecipeIngredientParts] ["basil", "bay leaves", "chili powder", "white pepper", "black pepper", "parsley", "cayenne", "thyme", "oregano", "salt", "chicken", "andouille sausages", "onions", "bell peppers", "water", "flour"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1820.0 [FatContent] 139.4 [SaturatedFatContent] 35.0 [CholesterolContent] 262.1 [SodiumContent] 3209.3 [CarbohydrateContent] 58.4 [FiberContent] 6.1 [SugarContent] 10.1 [ProteinContent] 82.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Bring water and bay leaves to a boil.", "In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.", "Add the roux to the pot with water and bay leaves.", "Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.", "Then add green bell peppers, onions and chicken thighs and Andouille sausage.", "Leave simmering until broth thickens and chicken is cooked through.", "Serve over white rice." ]
[Name] Saag Chana (Indian Chickpeas & Spinach) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-05-21T21:21:00Z [Description] Make and share this Saag Chana (Indian Chickpeas & Spinach) recipe from Food.com. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Beans", "Vegetable", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "3", "3", "1/3", "5", "1/2", "1", "1/2", "14", "1", NA] [RecipeIngredientParts] ["coconut", "olive oil", "chickpeas", "ginger", "yellow onions", "garlic cloves", "tomatoes", "ground cinnamon", "cardamom pods", "ground turmeric", "ground coriander", "chili powder", "garam masala", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.2 [FatContent] 5.9 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 728.9 [CarbohydrateContent] 62.9 [FiberContent] 14.8 [SugarContent] 5.5 [ProteinContent] 15.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat the coconut oil in a large frying pan, and add the onion, ginger and garlic and stir fry on medium heat for 3-5 minutes or until softened.", "Add the cinnamon, cardamom, turmeric, coriander and chilli powder to your onion mixture and stir fry for another 2-3 minutes till the spices become fragrant.", "Add the chickpeas and stir fry for another 5 minutes, then add the chopped tomatoes and a little water, cover and cook for another 5 minutes then add half the spinach and cover again till the spinach wilted. Stir well. Add the last of the spinach and cover once more till the spinach has wilted. Add a little more water if needed. Simmer for another 5-10 minutes then switch off the heat and stir through the garam masala and serve atop some steamed basmati rice." ]
[Name] 1 Point Weight Watchers Meatloaf [AuthorId] 654995 [AuthorName] hannahamil [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-05-21T21:27:00Z [Description] Make and share this 1 Point Weight Watchers 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/654995/Ma78YvteRrG75csWMizy_06FAB14A-2A09-43D9-B0D9-59D8C78F8C5F.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/535848/dpZqKoQyQH29qss3pnHA_IMG_9581.jpg"] [RecipeCategory] Meatloaf [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "1 1/2", "1/4", "1/2", "1", "1 1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["ground turkey", "onion", "barbecue sauce", "eggs", "salt", "pepper", "ketchup", "mustard", "stevia", "apple cider vinegar", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 379.1 [FatContent] 14.4 [SaturatedFatContent] 3.8 [CholesterolContent] 166.4 [SodiumContent] 1253.0 [CarbohydrateContent] 27.6 [FiberContent] 1.4 [SugarContent] 12.0 [ProteinContent] 34.9 [RecipeServings] 6.0 [RecipeYield] 6 Serving [RecipeInstructions] Mix first 7 ingredients and place in loafpan. Combine next 5 ingredients and pour over top of loaf. bake at 350 for 1 hour and 15 minutes. let rest for 5 minutes before slicing.
[Name] Belgian Blue Cheese Bacon Waffles [AuthorId] 2001717770 [AuthorName] toondebacker [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-05-21T21:27:00Z [Description] Recently I have been puzzled when I read about an IBM Watson recipe “African style tiramisu with blue cheese”. I didn’t find this recipe, but I started reflecting about this combination. I had blue cheese and bacon at home, and decided to make my own “Watson style” waffle recipe. With the ingredients you can make 8 large Belgian waffles. With the cheese and the bacon they become really hearty. You can eat them immediately. Real Belgian waffles are made upside down. After you have filled it with the batter, you have to turn it upside down, so that it can distribute equally. After a few minutes you can return and continue to bake until ready. You may find this and many more surprising combinations on https://surprising.recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001717770/4vOZ1URkCJsbKooLbGdQ_IMG_0614.jpg" [RecipeCategory] Breakfast [Keywords] ["Belgian", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "300", "7", "2", "50", "50"] [RecipeIngredientParts] ["all-purpose flour", "milk", "dry yeast", "eggs", "blue cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.7 [FatContent] 7.4 [SaturatedFatContent] 3.4 [CholesterolContent] 60.5 [SodiumContent] 175.4 [CarbohydrateContent] 21.4 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the flour with the milk, the egg and the yeast. Cut the blue cheese and the bacon into fine pieces, and add it to the batter. Heat the waffle maker. Bake the waffles in app. 5 minutes, depending on your machine. They are ready when they are golden brown and come out without problems.
[Name] Millie's Chicken Barbecue Sauce [AuthorId] 1648232 [AuthorName] fxf3228 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2018-05-21T21:27:00Z [Description] This is a family favorite sauce for cooking chicken on the grill. This was Millie Schmucker's recipe a family friend of me as I was growing up in Goshen, IN [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/3", "1", "5"] [RecipeIngredientParts] ["water", "vinegar", "butter", "garlic powder", "salt", "pepper", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3855.1 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] 3 Chickens [RecipeInstructions] Bring all of the ingredients above to a boil. Use some of it to marinade the chicken in the fridge overnight. Use the remaining and spread on chicken while barbecuing, turning every 7 minutes until cooked.
[Name] Mediterranean Grilled Chicken Kabobs [AuthorId] 2344963 [AuthorName] mhutchin [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2018-05-21T21:28:00Z [Description] Make and share this Mediterranean Grilled Chicken Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "4 -5", "1", "1/2", "15", "3"] [RecipeIngredientParts] ["paprika", "dried thyme", "ground nutmeg", "green cardamoms", "boneless skinless chicken breasts", "yellow onion", "extra virgin olive oil", "garlic cloves", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.7 [FatContent] 30.7 [SaturatedFatContent] 4.6 [CholesterolContent] 75.5 [SodiumContent] 142.8 [CarbohydrateContent] 13.4 [FiberContent] 3.1 [SugarContent] 3.1 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix. Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
[Name] Memes Meal [AuthorId] 2002158537 [AuthorName] Enderk1dd [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2018-05-21T21:29:00Z [Description] Make and share this Memes Meal recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "cinnamon", "milk", "butter", "flour", "carrot", "broccoli"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1310.7 [FatContent] 58.6 [SaturatedFatContent] 35.5 [CholesterolContent] 156.2 [SodiumContent] 29036.1 [CarbohydrateContent] 181.9 [FiberContent] 37.6 [SugarContent] 14.6 [ProteinContent] 31.9 [RecipeServings] 2.0 [RecipeYield] 3 Idk [RecipeInstructions] Put all ingredients into a bowl. Mix for 2-3 minutes. Put everything into a blender for 1-2 minutes. Pour into metal cupcake mold. Cook on 300F for 30 minutes. Try to enjoy.
[Name] Granny Jones' Secret Salty Sweet Biscuit Recipe [AuthorId] 2002158537 [AuthorName] Enderk1dd [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-05-21T21:29:00Z [Description] Make and share this Granny Jones' Secret Salty Sweet Biscuit Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "8", "1"] [RecipeIngredientParts] ["flour", "water", "salt", "sugar", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 17551.6 [FatContent] 31.9 [SaturatedFatContent] 16.0 [CholesterolContent] 61.0 [SodiumContent] 704129.6 [CarbohydrateContent] 4320.9 [FiberContent] 24.5 [SugarContent] 3623.9 [ProteinContent] 94.0 [RecipeServings] 1.0 [RecipeYield] 3 Minutes [RecipeInstructions] Put everything into bowls and mix for 25 minutes. Put into blenders for 5 minutes. Pour into bowl. Cook for 2 hours. Consume your 16 pound biscuit.
[Name] Root Beer Sloppy Joe’s [AuthorId] 2002127337 [AuthorName] ChefSwagger89 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-05-21T21:29:00Z [Description] Make and share this Root Beer Sloppy Joe’s 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/2002127337/kvPPCRJ9RMiZ8Qy0RBfw_3EAACEC1-D384-44FC-9DEA-4FCFE16E3E4F.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "Kid Friendly", "Weeknight", "Birthday", "Stove Top", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1", "1/2", "1/2", "2", "1/2", "1/2", "1", "2", "1 1/2", NA, "12", "1/4"] [RecipeIngredientParts] ["ketchup", "brown sugar", "apple cider vinegar", "black pepper", "ground ginger", "salt", "green bell pepper", "garlic powder", "prepared yellow mustard", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.5 [FatContent] 19.2 [SaturatedFatContent] 9.2 [CholesterolContent] 114.0 [SodiumContent] 1066.4 [CarbohydrateContent] 79.4 [FiberContent] 2.6 [SugarContent] 39.5 [ProteinContent] 41.8 [RecipeServings] 6.0 [RecipeYield] 12 Sandwiches [RecipeInstructions] Bring 2 Cups of Root Beer to a boil in a medium sauce pan over high heat until reduced by half; approximately 15 minutes. Reduce heat to medium-low and stir in Ketchup, Brown Sugar, Apple Cider Vinegar, Black Pepper, Ground Ginger and Salt. Simmer, stirring frequently, until sauce thickens; approximately another 15-20 minutes. Turn off heat and set aside. For best results, make sauce a day or two beforehand. In a medium skillet over medium-high heat, brown the Ground Beef, White Onion and Green Bell Pepper; drain off liquids. Stir in the Garlic Powder, Prepared Yellow Mustard, and Root Beer Sauce. Reduce heat and cover, simmer for 30 minutes. Season with salt and pepper to taste. While the meat mixture is simmering, preheat your oven broiler. Cut the Whole Wheat Dinner Buns in half and brush with melted butter. Toast underneath your oven broiler until lightly brown; keep a very close eye on this, it doesn’t take long. Serve and enjoy!
[Name] Chocolate Poke Cake [AuthorId] 227706 [AuthorName] Calicokatt [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-05-21T21:29:00Z [Description] Make and share this Chocolate Poke Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "1 1/2", "1 1/2", "1/4", "2", "1", "1/2", "1", "1", "1", "2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "eggs", "milk", "butter", "vanilla", "sweetened condensed milk", "chocolate chips", "heavy whipping cream", "powdered sugar", "vanilla", "brewed coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.6 [FatContent] 32.1 [SaturatedFatContent] 19.6 [CholesterolContent] 119.8 [SodiumContent] 401.9 [CarbohydrateContent] 85.7 [FiberContent] 3.7 [SugarContent] 64.1 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish and set aside. In a large bowl, combine dry cake ingredients. Add eggs, milk, butter and vanilla, and beat on medium speed for 2 minutes. Add coffee or boiling water and mix to combine. The batter will be runny. Pour into baking dish and bake 30-40 minutes, until a knife inserted in center comes out clean. Allow to cool slightly, then poke holes all over cake with the handle of a wooden spoon. Filling: Put chocolate chips and sweetened, condensed milk in a microwave safe bowl and heat for two minutes. Whisk until smooth. Pour over cake, using a spatula to spread filling into holes in the top of the cake. Allow to cool for about an hour on the counter, then transfer to the refrigerator to cool completely. Topping: Beat whipping cream until soft peaks form. Add cocoa powder, powdered sugar and vanilla. Mix until stiff peaks form. Spread over cake, then slice and serve!
[Name] WHOLE WHEAT PASTa IN RED SAUCE [AuthorId] 2002159929 [AuthorName] info240 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-05-21T21:30:00Z [Description] Whole wheat pasta is a healthier option over pasta made from refined flour. Nor only does it provide all complex carbohydrates, but also provides long lasting energy levels. Being loaded with fibre, improves overall digestive health, improves functional capacity and also stronger bones and immunity. Additional to its benefits, is the presence of the superherbs basil and parsley. These anti-inflammatory and anti-microbial foods, are high not only in vitamin C and vitamin K but also iron and calcium. The presence of these ingredients makes the whole wheat pasta in red sauce more flavorful and energizing. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["red pepper flakes", "onion", "olive oil", "clove", "parsley", "basil", "ground black pepper", "stewed tomatoes", "tomato puree", "red pepper flakes", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] DIRECTIONS. Step 1. In a medium saucepan over low heat, warm oil and saute garlic, heat through until the garlic turns translucent, not brown. Step 2. Add onion and cook over low heat until translucent for 5 to 10 minutes.Add parsley, basil and ground black pepper; stir. Step 3. Add tomato puree and cover, raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes.Cover saucepan and cook for 25 to 35 minutes. Step 4. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. Step 5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes. Step 6. Drain and serve with sauce.

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