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[Name] CHINESE 5 SPICE SPARE RIBS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-05-22T13:15:00Z [Description] This recipe has a unique taste with a harmonious blend of the 5 basic flavors of Chinese cooking! VIDEO https://www.youtube.com/watch?v=b2eenjFuRAM [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/57/xgJbe0ubSWaBluvB0lQF_Chinese-5-spice-Ribs-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/recipes/53/58/57/EjwUA4kHQweelDXxC7u6_Chinese%205%20spice%20Ribs%20%236_Fotor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/bsRSYDBaQRWnzglzgO8K_Chinese%205%20spice%20Ribs%20%236_Fotor.jpg" ] [RecipeCategory] Meat [Keywords] ["Asian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "2", "1", "1", "3", "2", "1/2", "2", "1/8", "3", "1"] [RecipeIngredientParts] ["hoisin sauce", "ketchup", "honey", "rice vinegar", "lemon juice", "garlic cloves", "fresh ginger", "Chinese five spice powder", "brown sugar", "cayenne", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.5 [FatContent] 4.5 [SaturatedFatContent] 1.2 [CholesterolContent] 11.7 [SodiumContent] 297.8 [CarbohydrateContent] 24.9 [FiberContent] 0.6 [SugarContent] 21.4 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight. Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350ºF for 1 hour or until tender, brushing with the marinade every 15 minutes. Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer. After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.
[Name] Mango Pickle North Indian Style [AuthorId] 805781 [AuthorName] udita [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-05-22T21:02:00Z [Description] Also called as punjabi mango pickle( aam kaa achaar) is a delicious pickle to go with any of the North Indian, pakistani or Moughlai dishes. Various spices that go into this pickle, along with the pungent Mustard oil, is what makes it special. [Images] character(0) [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Fruit", "Indian", "Summer", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "3", "6", "1", "1", "2", "3", "8 -10", "1 -2", "1", "4 -6"] [RecipeIngredientParts] ["mangoes", "fenugreek seeds", "fennel seeds", "cumin seed", "mustard seeds", "salt", "red chile", "turmeric powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10057.2 [FatContent] 902.3 [SaturatedFatContent] 105.4 [CholesterolContent] 0.0 [SodiumContent] 55915.8 [CarbohydrateContent] 542.0 [FiberContent] 82.6 [SugarContent] 445.2 [ProteinContent] 47.6 [RecipeServings] 1.0 [RecipeYield] 1 01 [RecipeInstructions] ["cube the raw mangoes skin on and stone in.", "In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity].", "Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.", "smoking of mustard oil - heat the oil on high till smoky. let it cool down before using.", "After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.", "Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.", "Next day pour more oil (remember to check if the oil covers up the pieces of mangoes] mangoes need be immersed in oil to keep them from developing mold.", "transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to \"mature\" it takes over a week or 2 to be ready for consumption. (again depending on the sun].", "Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate." ]
[Name] Smoky Seasoning [AuthorId] 2002146666 [AuthorName] digital28574 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-05-22T21:05:00Z [Description] Make and share this Smoky Seasoning 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/.3/74/59/1/MqEuLWnzRqunaOzPEsdc_smokey.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High In...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "onion powder", "ground cloves", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.9 [FatContent] 8.3 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 61.0 [CarbohydrateContent] 50.1 [FiberContent] 24.9 [SugarContent] 6.5 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small bowl combine all ingredients. Store in airtight container up to six months.
[Name] Roxstarbakes Pineapple Curd [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-05-23T14:25:00Z [Description] Make and share this Roxstarbakes Pineapple Curd recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["60", "3", "2", "75", "5", "85", "1/2"] [RecipeIngredientParts] ["eggs", "white sugar", "cornstarch", "unsalted butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1009.1 [FatContent] 91.4 [SaturatedFatContent] 51.3 [CholesterolContent] 1072.8 [SodiumContent] 243.0 [CarbohydrateContent] 23.2 [FiberContent] 0.2 [SugarContent] 7.8 [ProteinContent] 24.7 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Directions: To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside. Juice your pineapple! In a medium bowl, mix together the pineapple and cornstarch until well incorporated. Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar. Place this on the double boiler and whisk for 8-10 minutes. It’ll get foamy but don’t worry. Over the bowl that you have set aside with butter, strain the liquid into this bowl. Stir liquid and butter. Press saran wrap against the curd so skin doesn’t form and refrigerate for an hour so curd can firm.
[Name] Chocolate Chip Cookies (Random Attempt) [AuthorId] 2000305827 [AuthorName] Demitri [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-05-23T20:56:00Z [Description] Herein is some kind of attempt at making chocolate chip cookies. I don't know what it'll taste like at the time of this writing as they are baking currently. 5/23/2018
[Name] MULTIGRAIN NANKHATAI [AuthorId] 2002159929 [AuthorName] info240 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-05-23T20:56:00Z [Description] This recipe is loaded with healthy nutrients, fiber and vitamins as it is made using ragi, whole wheat flour, oats and cornflakes. Addition of elaichi enhances its taste. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["wheat flour", "oats", "sugar", "cardamom", "clove", "baking powder"] [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] Step 1. Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside. Step 2. Powder the oats and mix all the flours together. Step 3. Heat it in the oven for 1-2 minutes. This is the most imp step. If u forgets to roast the flours, you get a raw smell in the biscuit. Step 4. Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes. Step 5. Then add the sugar mixture and flour. Step 6. Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.]. Step 7. Mix it well and knead a soft, pliable, dough like chapattis dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight. Step 8. Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire. Step 9. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode. Step 10. The biscuits will rise slightly and the color turns. Step 11. Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box. Step 12. Delicious, mouthwatering, flavorful biscuits are ready to serve. NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.
[Name] Roasted Whole Chicken With Lemon Veggies [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-05-23T21:23:00Z [Description] The ultimate one dish meal! Tender, crispy chicken roasted with lemony herbed vegetables! Simple and perfect for Sunday dinner or busy weeknights! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/z5iSIAZ5QUGZajnxM7Xs_a1.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "4", "1", "8", "1/4", "1/2", "2", "2", "2", "2"] [RecipeIngredientParts] ["whole chicken", "celery", "sweet onion", "yellow potatoes", "lemon juice", "olive oil", "dried rosemary", "dried oregano", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.7 [FatContent] 28.0 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 148.9 [CarbohydrateContent] 81.3 [FiberContent] 15.0 [SugarContent] 10.4 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat oven to 375 degrees with oven rack at lowest level. Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12\" x 18\". In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside. Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!] Clean onion and cut into 1\" chunks. Place veggies in lemon marinade and toss to coat. Arrange veggies around the chicken. Baste chicken with remaining marinade. Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done. Serve with tossed green salad. Serves 4.
[Name] NO CHURN VANILLa BEAN ICE CREAM [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-05-24T17:09:00Z [Description] Light, creamy and incredibly delicious, this ice cream is definitely a keeper! With hot summer days ahead, this is the perfect cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=teOdrxs65_I [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/64/B6TfsYJmTtmEWGrgwiIU_No-Churn-Vanilla-Ice-Cream-5_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/wBYEfrliQz6qM6eEWAcf_No%20Churn%20Vanilla%20Ice%20Cream%20%235_Fotor.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sweetened condensed milk", "pure vanilla extract", "vanilla bean", "fine salt", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1464.2 [FatContent] 105.3 [SaturatedFatContent] 65.7 [CholesterolContent] 393.5 [SodiumContent] 401.7 [CarbohydrateContent] 114.9 [FiberContent] 0.0 [SugarContent] 108.5 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] 2 liters [RecipeInstructions] ["In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.", "In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.", "Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours." ]
[Name] Light Lemon Dill Potato Salad [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-05-24T20:57:00Z [Description] Make and share this Light Lemon Dill Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1/2", "3", "3", NA, NA, "3", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["potatoes", "plain nonfat yogurt", "light mayonnaise", "Dijon mustard", "lemon juice", "lemon", "celery", "red onion", "fresh chives", "dill weed", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.8 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 2.8 [SodiumContent] 91.8 [CarbohydrateContent] 27.1 [FiberContent] 3.4 [SugarContent] 2.5 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] To cook potatoes: peel and cut into 1/2 inch pieces. Put into pot of water; before boiling drain water amd refill to one inch above potatoes and add 1 tsp salt. Bring to boil and simmer for about 5-8 mins until just barely tender. Drain and put immediately back into hot pot and cover. Let sit while you make the dressing. Mix other ingredients and toss with warm potatoes. Chill and serve.
[Name] Roxstarbakes Pineapple Curd [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-05-24T21:29:00Z [Description] Make and share this Roxstarbakes Pineapple Curd 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/53/58/66/NE9Vyx0SWSog4XbsKIp1_step%2002.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["60", "3", "2", "75", "5", "85", "1/2"] [RecipeIngredientParts] ["eggs", "white sugar", "cornstarch", "unsalted butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1009.1 [FatContent] 91.4 [SaturatedFatContent] 51.3 [CholesterolContent] 1072.8 [SodiumContent] 243.0 [CarbohydrateContent] 23.2 [FiberContent] 0.2 [SugarContent] 7.8 [ProteinContent] 24.7 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside. Juice your pineapple! In a medium bowl, mix together the pineapple and cornstarch until well incorporated. Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar. Place this on the double boiler and whisk for 8-10 minutes. It’ll get foamy but don’t worry. Over the bowl that you have set aside with butter, strain the liquid into this bowl. Stir liquid and butter. Press saran wrap against the curd so skin doesn’t form and refrigerate for an hour so curd can firm.
[Name] Italian Creme Cake [AuthorId] 247767 [AuthorName] Maddison [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-05-24T21:30:00Z [Description] This is a recipe from the church cookbook where I grew up.  I have always loved this recipe and had it as my wedding cake.  My daughter recently made it for my birthday and it’s just too good not to share. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/247767/di05ZXfDQ0W8DgN1apzH_0CCCDF37-BAE5-4436-A937-50A880C8C81D.jpeg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "5", "1", "1", "3 1/2", "1", "1", "5", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["oleo", "baking soda", "buttermilk", "angel flake coconut", "vanilla", "sugar", "vegetable shortening", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.7 [FatContent] 22.6 [SaturatedFatContent] 7.5 [CholesterolContent] 84.0 [SodiumContent] 303.8 [CarbohydrateContent] 69.4 [FiberContent] 2.9 [SugarContent] 45.7 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 1 3 Layer Cake [RecipeInstructions] ["Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.", "This recipe is transcribed as written in the book.", "recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of “oleo”, add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.", "This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it’s not overdone." ]
[Name] Instant Pot Roast With Gravy [AuthorId] 724631 [AuthorName] KateL [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-05-24T21:33:00Z [Description] The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/68/DcQcuSfvTE6mypEXRjXK_63c4f276-8a9a-4150-9345-12a8f8dbf5fb_zpsfjrgixi1.JPG" [RecipeCategory] Meat [Keywords] ["Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "2", "2", "3", "8", "1", "1", "1/4", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "fresh ground black pepper", "beef bouillon cubes", "water", "unsalted butter", "cremini mushrooms", "dry sherry", "milk", "cornstarch", "butter", "beef bouillon granules", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.4 [FatContent] 21.9 [SaturatedFatContent] 11.0 [CholesterolContent] 128.6 [SodiumContent] 1188.9 [CarbohydrateContent] 13.1 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 35.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Press Saute button on electric pressure cooker to heat up pan. When the display says \"Hot\", add the oil, and wait until it shimmers. Sprinkle roast evenly with pepper. Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level] on both sides. Remove chuck roast temporarily. Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan. Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin \"SAUTE MAUSHROOMS\". When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you. Remove roast, keep warm. Press Saute button. SAUTE MUSHROOMS: While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat. MOCK CREAM OF WHATEVER SOUP: In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper. In the pressure cooker pan (which should be on Saute on the \"Normal\" or \"More\" setting], whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan. Whisk until the contents come to a boil (easier at \"More\" setting]. Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows \"Less\". Simmer for one minute to thicken. FINISH: Add sauteed mushrooms to sauce, and simmer for 1-2 minutes. Slice roast into large chunks or thick slices, and plate. Pour onion and mushroom gravy over slices, or serve in a gravy boat.
[Name] Manwich Stuffed Bell Peppers (Easy Recipe) [AuthorId] 1803051243 [AuthorName] piratechic06 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-05-24T21:36:00Z [Description] I just looked in my pantry to see what I had and thought I would give this a try. My husband loves bell peppers and he loves Manwich so I threw this together and it turned out great. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803051243/iNY3xCDsQYeZldg6CnyH_20180523_181409.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "bell peppers", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.2 [FatContent] 31.0 [SaturatedFatContent] 15.4 [CholesterolContent] 113.5 [SodiumContent] 626.0 [CarbohydrateContent] 8.5 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] 1 per person [RecipeInstructions] ["Preheat your oven to 400 degrees.", "Brown the ground beef in a skillet and drain.", "Add the can of Manwich and heat through.", "Take the bell peppers and wash them off. Cut them in half and get the seeds out and membranes.", "Place bell peppers in a baking dish ( I used a glass one and sprayed mine with Pam so they don't stick].", "Take ground beef/Manwich mixture and stuff the pepper halves.", "Cover with aluminum foil and bake for 35 minutes or until peppers are tender.", "As soon as you take them out of the oven, sprinkle the cheese on top so it will melt." ]
[Name] Lady Bug Burger Buns [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT40M [PrepTime] PT6H [TotalTime] PT6H40M [DatePublished] 2018-05-24T21:46:00Z [Description] So, before you get started you should know a few things about these... They are TRICKY, somewhat unpredictable and I had to redo this whole recipe three times before I got a method down that worked for me. The real bonus I found is you can make these at least a month in advance and freeze them until ready to use. So if you're going to try them, have plenty of time set aside and know they can be frustrating. The best way to do these is to create the dead dough (dough that's free of leavening agents) first, cutout and create your lady bug skins and faces and set them aside (covered airtight) until your dough balls have risen and are ready to be covered. I found decorating and baking them one at a time worked best and I made a total of 12 with this recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/0hq32bdAT6uVnSz6pck0_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/zxem5YukR2yeULt95TEt_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/pQTCuJD6QYOqxjdIYq0M_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/jVmAmc4cSOCQZB0NJZrk_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/K3r8aeikQkSw57fVjsa8_5%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/VqyHIgeHTuSGmdmfln1W_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/5xVbTxcVTViOdCLQTc1q_11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/7efJ3piwSdSShUjvLP0k_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/QmYrpX1WSKaUVUIoQA9X_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/E6yoAjsQ2GKkQ4kQyMP1_6%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/zi4PfexGRNejJYIZeSVF_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/LodsqooAR7q34Bhhlunq_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/70/Yt0lPUzQBikPVxPsGQSg_3.jpg"] [RecipeCategory] Breads [Keywords] nan [RecipeIngredientQuantities] ["1", "1/8", "1", "1/8", "1", "1", "3", "1/2", "1/2", "1", "1", "3", "1/2", "3", "1/2", "1/2", "1/8", "1/4", "1/2", "1", "3", "1/2", "3", "1/2", "1/2", "1/8", "1/4", "1/2", "1", "2", "3", "2", "2", "2", "3", "1/3", "1", "2 1/2"] [RecipeIngredientParts] ["water", "sugar", "unsalted butter", "bread flour", "bread flour", "all-purpose flour", "salt", "butter", "water", "sugar", "unsalted butter", "bread flour", "all-purpose flour", "salt", "butter", "water", "sugar", "unsalted butter", "bread flour", "all-purpose flour", "salt", "butter", "warm water", "milk", "active dry yeast", "sugar", "eggs", "bread flour", "all-purpose flour", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.7 [FatContent] 9.2 [SaturatedFatContent] 5.2 [CholesterolContent] 52.1 [SodiumContent] 826.5 [CarbohydrateContent] 62.8 [FiberContent] 1.9 [SugarContent] 12.7 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 12 buns [RecipeInstructions] Supplies: Circular pastry cutters in a variety of diameters. I found all mine at a cake supply shop and even used a straw for the smallest cut outs. Large red skin was cut using a 7-inch diameter cutter. Small black dots were cut using a 1/4-inch diameter cutter. Face was cut using a 1\" diameter cutter and then cut down using a razor. Top of spine black dot was cut using a 1/2-inch pastry cutter. Straws to cut out eyes. Soft pastry brush in several sizes for details and egg wash. 1 teaspoon edible black powder paint (for pupils, lines on teeth and line going down spine]. Vodka to mix powder paints. Egg wash (1 egg whisked with a tablespoon of water]. Red Lady Bug Dough Directions: In a glass bowl combine food color, water, milk and sugar. Whisk vigorously. In a separate bowl combine flours and salt. Pour dry ingredients, wet ingredients and butter into a stand mixer fitted with a dough hook. Mix on low roughly five minutes until dough forms. (If dough is too dry and you see crumbs not incorporated after five minutes, you can add a tablespoon more of milk or if it's clearly too sticky you can add a tablespoon of flour.]. Once the dead dough (Just a way of calling dough free of leavening agents] is mixed, place in a zip lock bag in a cool place until ready to use. Black Dough Directions: Repeat Red Dough Directions. White Dough Direction: Repeat Red Dough Directions. Decorative Direction: Rollout red dough and cut with 7-inch circular cutter. Using a 2-inch circular cutter, cut out shoulder and neck area. At the top of the spine, cut out the red with a 1/2-inch cutter and replace with some of the rolled out black dead dough. Then repeat the process with the smaller 1/4-inch cutter over the back keeping your dots balanced on both sides. This is tricky to describe so please see instructional photos. After creating each skin and face, seal or cover in an airtight container until ready to apply. Brioche Buns Direction: In a glass bowl combine water, sugar and yeast. Allow to rise at least five minutes before using. In another glass bowl combine milk, eggs and food color, whisk vigorously until well mixed. In a medium mixing bowl combine flours and salt. Place butter, flour mixture and milk and egg mix into a large stand mixer fitted with a dough hook. Begin mixing on low and add yeast mixture. Allow to mix on low speed for five minutes or until black dough ball forms. Remove from mixer and place in a butter grease steel bowl and cover with a damp cloth in a 75-80 degree F area. (Away from heat, but not cold] for one hour. After an hour you can punch down risen dough, knead on counter and cut into slightly larger than a golf ball, but not as big as a tennis ball shapes. Pinch the edges underneath creating a perfect ball (This is kind of tricky, but just keep manipulating until the smoothest shape is achieved. Place on an individually cut 5X5 inch piece of parchment paper and cover immediately with a large upside-down bowl. Allow each to rise about 45 minutes before covering with lady bug skin. Heat oven to 400 degrees F. When your black brioche buns have risen, place one at a time onto a baking sheet and gently place skin over the top and delicately tuck the edges underneath. Use egg wash to adhere anything that isn't sticking. Brush the back of your lady bug face in egg wash and place directly onto to bun below the spine cutout. Note: In the images I cut a shallow line down the spine before going into the oven. You can do this, but I found the buns held a better shape by not doing this and just painting that line afterward with the powder paint. Bake one at a time for 16 minutes. Allow to cool before decoratively painting on the pupils, lines on teeth and line going down spine. Once all are done they can be cut and served immediately (the tastiest way] or placed in a Ziploc bag and frozen until ready to be thawed and used.
[Name] Caterpillar Croissants [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT55M [PrepTime] PT8H [TotalTime] PT8H55M [DatePublished] 2018-05-24T21:58:00Z [Description] To be honest I did not know what these were going to look like before I started them. I had a vague concept and started googling odd bread creations to get inspired. That’s when I stumbled upon pastry chef John Ralley. He creates some really beautiful pastries and I reached out to him regarding how he creates his multicolored creations. One of his secrets? Food coloring and a layer of pastry devoid of leaving agents! This tip opened up a fun new world for me and I set out to try my hand at the wonderful world of bread!
[Name] Arachnid Fruit Salad [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-05-25T12:50:00Z [Description] This was a WEIRD idea sort of inspired by long dead Italian painter Giuseppe Arcimboldo. This is just my first attempt with fruit/vegetable art, but I think you'll be seeing a lot more of this medium from me in the future... it's seriously fun to make! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/yyk8LHDHQkGB7r0CzDqz_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/72/R9bxxDiMQCGoLHbVloza_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/72/Tyk7qb3wTYG7caOfx42c_1.jpg"] [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "16", "22"] [RecipeIngredientParts] ["watermelon", "pineapple", "grapes", "honeydew melon", "strawberries", "asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.8 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 31.7 [CarbohydrateContent] 45.9 [FiberContent] 5.2 [SugarContent] 35.5 [ProteinContent] 4.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Supplies:", "Melon baller.", "Toothpicks.", "Light green Floral tape.", "Floral wire.", "Decorative Direction:", "This is actually a very easy project and doesn't take much time, it’s also a seriously show stopping centerpiece for any spring or summer table. I normally don't like having inedible elements in my projects, but the wire and floral tape were the only methods I could think of to bring this time sensitive creation to life. Maybe in the future (once I have more fruit-art experience] I'll have a better tip!", "I made the legs two days before and kept them in the fridge. The rest was assembled right before being photographed. For the legs, cut asparagus into desired proportions making sure the top will be the feet of your spider. Connect pieces by skewering them together using 3 inches of floral wire and then binding each joint with floral tape. I had my niece help me with this by holding the pieces in place while I bound each joint.", "Hollow out the watermelon and cut a flat slice out of the underside so it doesn't roll away. Fill the hollowed-out watermelon with cut up fresh fruit and top off with honeydew melon cut into balls with a melon baller!", "Assemble your spider centerpiece before company arrives and in the location you want it displayed. Once assembled it will not be movable unless done on a large platter.", "Cut a pineapple in half lengthwise and then in half. Then cut out an angled crescent in the back so it fits snuggly against your watermelon. Cut several grapes in varying sizes in half. Break a toothpick in half and attach grapes to the pineapples face (for the eyes of the spider].", "Attach the legs and feelers by cutting out holes in the pineapple and inserting the asparagus legs. Serve!" ]
[Name] Cheesy Butterflies [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2018-05-25T12:55:00Z [Description] Cue the "who cut the cheese" jokes. This was a goofy, cheerful table filler that I had a lot of fun with! And who doesn't like a platter of decorative cheese when you go to a party!? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/UGzUp4kZQ0KPelLUfvXY_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/73/9PdJDPdQzCrO5FJOCJ22_1%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/73/W5eVOmWITCyYUzCDnqMO_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/73/ebEiqMY3SRmFSG3erC1y_3%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/73/BLXvk1IRQ0uk4eUEgygD_2%20(1].jpg"] [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High Protein", "High In...", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] ["monterey jack cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.0 [FatContent] 20.7 [SaturatedFatContent] 13.0 [CholesterolContent] 60.9 [SodiumContent] 366.5 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 16.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Supplies: Cheese Knife. Toothpicks. Card stock. Pencil. Razor. Decorative Direction: This is another simple project that can be done the night before your event! Draw out the shape of a butterfly wing on cardstock with several decorative slits. Cut out with a razor and use this as your stencil. Slice cheese into 1/4-inch thick slices. Place butterfly stencil over the cheese and using a razor to cut out the shape. Do this twice for every butterfly. Place each individual wing in a layer of parchment and freeze until ready to stage. Cube coby jack and remaining Monterey and place decorative toothpicks in each cube. Cut large cube of cheese for base of each butterfly and surround with smaller cubes. Adhere butterfly wings by skewering toothpick into defrosted wing and inserting into base cheese. Serve immediately once assembled.
[Name] White Chocolate Grasshopper Pie [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2018-05-25T13:20:00Z [Description] This is a recipe I'd never heard of and I can't understand why, it's both crazy refreshing and light. Pretty much the perfect treat for a hot day. An added bonus is it can be made well in advance of any get together and when decorated like this, really stands out on a table! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/nGGpqVYRTISBt53Nwl51_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/CUrj8SQHT7KqGbFgoNgl_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/iy9DI7mIR1ic7sc7uSVo_1%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/gTd1Y0A5ThK5jPD4t1Lg_3%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/jb4wAr1BTwuGbRmfzLh8_2%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/yf2p5myRQmRnk1y4V8kz_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/74/Jot2imFUTNK4kdzaJu5l_5.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1/4", "1/3", "2", "1", "1", "4", "2", "1/8", "36", "1", "1/2", "1 1/4", "1/4", "1", "1", "1", "3/4", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "shortening", "white sugar", "white chocolate chips", "shortening", "gelatin powder", "water", "marshmallows", "half-and-half", "green creme de menthe", "heavy whipping cream", "cold water", "unflavored gelatin", "heavy whipping cream", "white sugar", "white chocolate", "corn syrup", "white chocolate"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 701.3 [FatContent] 44.0 [SaturatedFatContent] 23.3 [CholesterolContent] 89.5 [SodiumContent] 135.2 [CarbohydrateContent] 66.8 [FiberContent] 0.3 [SugarContent] 49.2 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["PIE CRUST:", "Heat oven to 350 degrees F.", "In a medium mixing bowl combine flour, baking soda and baking powder. Set aside.", "In a stand mixer, cream butter. Add sugar egg and food color. Mix until light and fluffy then add dry ingredients. Mix until dough forms.", "Press dough out onto a 16x12 cookie sheet lined in baking paper. Roll out to a uniform thickness (about 1/8 of an inch] and bake 10 minutes until JUST starting to brown.", "Note: You want your crust to be as light as possible so trim and discard and browned sections when out of the oven and cooled.", "Once cooled, crumble into large pieces and place in a food processor and pulp until in fine crumbs then place crumbs in a mixing bowl. If you don't have a food processor? Throw them in a sturdy Ziploc bag and whack with a rolling pin ;].", "Repeat process with two cups white chocolate chips and add to that same mixing bowl. Add melted shortening and mix until a pliable dough forms. Press into an 8\" pie dish and create crimped edge with your fingertips.", "FILLING:", "Place 1/8 cup water in glass bowl and add gelatin then allow to bloom. In a large pot gently melt down marshmallows on low/medium heat stirring constantly. Once in cream state, add half and half, Crème de Menthe, whipping cream and bloomed gelatin. Heat until just about ready to simmer. Remove from heat and allow to cool about 15 minutes. Place in a stand mixer and mix for 5 minutes. Pour half mixture into your prepared pie dish and the remaining mixture into a domed mixing bowl lined with plastic wrap. Place both the pie and the bowl into a freezer overnight.", "In the morning, carefully remove the filling from the bowl handling only the plastic wrap and flip onto your frozen pie for a domed effect. (It's jiggly and this is tricky, so know that going in!] Place back into freezer until ready to decorate.", "Stabilized Whipped Cream:", "In a saucepan add water and gelatin. Allow to bloom 5 minutes. Begin heating on medium and stir constantly until it just begins to steam and remove from heat. Wait until mixture is back at room temp before next step.", "In a stand mixer fitted with a whisk attachment beat whipping cream and sugar on high until soft peaks begin. Then continue beating and pour gelatin mixture in a steady stream. Beat until stiff peaks form. Place in a piping bag and decorate your pie immediately. Place back in freezer.", "Grasshopper Decoration:", "Heat 3/4 cup white chocolate on low on stovetop until completely melted and in a liquid state. Add corn syrup and mix nonstop until dough forms: This is your modeling chocolate.", "Decorative Direction:", "Use modeling chocolate to shape legs and feelers for your grasshopper and adhere pieces together with the remaining white chocolate melted down. Any remaining melted chocolate can be placed in a small parchment piping bag and used to do the fine decoration and smoothing of the grasshopper. Place finished chocolate insect on top of your decorated pie. Serve immediately or freeze until ready for company." ]
[Name] Cinnamon Bun Snail [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT8H [PrepTime] PT3H [TotalTime] PT11H [DatePublished] 2018-05-25T13:30:00Z [Description] I've wanted to make something like this FOREVER and had never gotten around to it. Not only is this cute little guy seriously delicious, it was SO much fun to make and was very far from difficult! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/qMTloTfoQH6duHkV68yP_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/yAVP3uaYRS68dM5yXRfW_5%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/fCdkdrbIRKWVKrS2ymRA_2%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/mmBLnQfT9CfMjj0rmoTP_4%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/WdEnoGyOTJar9nizefDt_1%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/5G79sTz9RF28HOs5LBWJ_3%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/75/uxM1yKBKT6m8BeiXJ00M_6%20(1].jpg"] [RecipeCategory] Breads [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "3", "3", "1/2", "1", "2", "1", "1", "1", "1/2", "1/4", "1/4", "1/2", "1/3", "1", "3 1/2 - 4", "1", "1/2", "1/2", "3/4", "2", "1", "3", "2", "1", "1", "1", "3", "3 1/2", NA] [RecipeIngredientParts] ["brown sugar", "cinnamon", "margarine", "flour", "baking powder", "salt", "eggs", "vanilla", "milk", "sugar", "warm water", "sugar", "milk", "butter", "egg", "all-purpose flour", "salt", "butter", "sugar", "ground cinnamon", "butter", "confectioners' sugar", "heavy whipping cream", "cinnamon", "vanilla", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1523.1 [FatContent] 69.4 [SaturatedFatContent] 28.2 [CholesterolContent] 154.5 [SodiumContent] 1164.4 [CarbohydrateContent] 216.9 [FiberContent] 3.6 [SugarContent] 148.8 [ProteinContent] 13.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Coffee Cake:", "Grease one 10X10 baking pan and heat oven to 350 degrees F.", "In a mixing bowl make your streusel by combining brown sugar cinnamon and melted margarine. Mix until crumbs form. Cover and set aside.", "In a separate mixing bowl combine flour, baking powder and salt. In a stand mixer fitted with a paddle attachment add oil, eggs, vanilla, milk and sugar. Beat until well combined then add flour mixture.", "Pour half of batter into prepared baking dish then coat with half of streusel. Pour in and spread out remaining half and top with remaining streusel.", "Bake 25 minutes or until inserted toothpick comes out clean. Cool and remove from pan after ten minutes. Cover and chill in fridge until ready to use.", "Cinnamon Roll Dough & Filling:", "In a glass bowl mix warm water (100 degrees F], sugar and yeast. Allow to activate at least five minutes. In a stand mixer fitted with a dough hook; add warm milk, egg, room temp butter. Mix and slowly add yeast mixture. Finish by adding flour and salt. Mix roughly five minutes unit dough forms. Place in greased bowl and cover with damp cloth for at least one hour.", "Mix filling by combining melted butter, sugar and cinnamon. Cover and set aside.", "Heat oven to 350 degrees F.", "Once dough has risen, punch down and roll out to about 1/4-inch thickness. Cut into angled triangle that’s roughly 8-inches wide at the bottom and 4-inches at the top total length should be about 20 inches. Using an offset spatula spread out 1/2 cup of filling evenly onto the top of the dough. Begin rolling at the 8\" base and roll smoothly up to the top making sure the edge is covered underneath. Bend the tail inward slightly and cover with a large mixing bowl and allow to rise for 40 minutes.", "Once risen remove the bowl and place in oven for 35 minutes or until desired coloring is reached. I followed this method three different times (using brown food coloring on two attempts] to get the shape I wanted and actually borrowed a large piece from one of the duds to use as the top shell band on my snail. If I were to do this over, I would make one larger piece all one color instead of Frankenstein-esque ones you see here. That said, you're in charge of how you do this, and I say; make it however you like!", "Buttercream:", "In a stand mixer beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt.", "Royal Icing:", "In a stand mixer beat egg whites till frothy. Add sugar until desired consistency is reached. Once mixed I split this batch in half and used the brown gel food color on half. This was used to create the wavy lines on the shell and coat the underside of the snail.", "Decorative Direction:", "Once your batch of buttercream, royal icing, cinnamon buns and coffee cake are made, you're ready to start assembling! As you can see in the photo this takes some patchwork and there's really no right or wrong way to stack and frost it. I did use two wooden dowel rods down the neck to support the weight while building, but I removed them once the cake had been crumb-coated and chilled. I used white and brown royal icing to create the final coat and for the long eyes I piped several strips of thick royal icing on parchment and allowed it to dry, then gently pierced the cakes head with them and did a royal icing flooding over top with a watered-down batch. The final product was really fun to look at and really didn't take that long!" ]
[Name] Breakfast Tostada [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-05-25T14:30:00Z [Description] Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved.
[Name] McTurkey Burger [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-05-25T21:09:00Z [Description] I love me some hamburgers, however to keep it special, I generally don't buy ground beef very often so when I munch a burger, I'm usually out at a restaurant. This is part of my never ending search to make tasty homemade turkey burgers and why not try to emulate America's best known burger. So here we go! I expect to tweak this from time to time so please any feedback will be considered. (I tweaked my Popeye's fried chicken recipe when former employees started sharing their insights with me) T'sall good, happy eating ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/77/Fchu7RVTRjWcjOhsVg3b_Turkey%20Mac.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 -3", "1", "1 -2", "2", "1/3", "2", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "iceberg lettuce", "American cheese", "sweet onion", "mayonnaise", "mustard", "white wine vinegar", "garlic powder", "onion powder", "paprika", "sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.4 [FatContent] 15.9 [SaturatedFatContent] 5.3 [CholesterolContent] 113.4 [SodiumContent] 454.6 [CarbohydrateContent] 18.3 [FiberContent] 2.4 [SugarContent] 5.3 [ProteinContent] 34.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Alrighty, take a 1/3 of a pound of ground turkey and make 2 little meatballs, form into oblong patties on a cutting board (fits in the sourdough slices easier] brush both sides with olive oil, salt and pepper. Cook on press, grill or frying pan to medium well done.", "Lightly Toast the bread.", "The Build:", "\"Slather\" the Mac Daddy Sauce on both pieces of bread, next add the shredded lettuce, chopped onion, first patty, cheese, second patty, pickles and top with the remaining bread. Munch!" ]
[Name] Spicy Pepper Orange Jelly [AuthorId] 1201109 [AuthorName] Latin Chef- [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2018-05-25T21:10:00Z [Description] Make and share this Spicy Pepper Orange Jelly 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/53/58/79/XA9Zcq66S5qcFPpPRaRt_IMG_20180602_190510386.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/79/3NjoWqvpRrGA5FMKIGyA_IMG_20180602_184409004.jpg"] [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/4", "1", "1/4", "1", "1 3/4", "5"] [RecipeIngredientParts] ["red bell peppers", "yellow bell pepper", "green bell peppers", "chile", "apple cider vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.4 [CarbohydrateContent] 180.0 [FiberContent] 2.4 [SugarContent] 169.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 6 8 oz jars [RecipeInstructions] First you will need canning jars. Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria. Set your jars and screw bands to dry in a clean area. Finely chop your peppers and orange peel. Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin. Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat. At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam. Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly. Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool. You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.]. Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars. Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it. Enjoy.
[Name] Sauteed Apples & Raisins [AuthorId] 791909 [AuthorName] LES H. [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2018-05-25T22:54:00Z [Description] Make and share this Sauteed Apples & Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/8", "2", "1", "1/4", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["unsalted butter", "tart apples", "cornstarch", "water", "brown sugar", "golden raisin", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.5 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 6.8 [CarbohydrateContent] 33.1 [FiberContent] 2.9 [SugarContent] 27.6 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.
[Name] Crock Pot Swedish Meatballs [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2018-05-26T22:01:00Z [Description] Make and share this Crock Pot Swedish Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "8", "2", "1/2", "8"] [RecipeIngredientParts] ["sour cream", "Worcestershire sauce", "nutmeg", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.6 [FatContent] 6.7 [SaturatedFatContent] 3.7 [CholesterolContent] 16.7 [SodiumContent] 433.9 [CarbohydrateContent] 5.5 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a crock pot. Cook on low for at least 5 hours.
[Name] Marinated Zucchini Salad [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-05-27T10:08:00Z [Description] Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/82/rGcAy1OKTZSzMWkSIwKU_Screenshot_2018-05-28-10-45-21-1.png" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["600", "60", "60", "2", "2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["zucchini", "white wine vinegar", "lemon juice", "lemon rind", "red chilies", "garlic cloves", "olive oil", "sea salt", "cracked black pepper", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.0 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 5.9 [FiberContent] 1.5 [SugarContent] 3.7 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients, except zucchini, to a bowl and mix to combine. Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives. Add vegetables to dressing. Marinate for 10 minutes. Serve.
[Name] 'Mater Beer [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2018-05-28T00:39:00Z [Description] Make and share this 'Mater Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "12", "1/8"] [RecipeIngredientParts] ["tomato juice", "beer", "beer", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 320.5 [CarbohydrateContent] 11.3 [FiberContent] 0.5 [SugarContent] 4.2 [ProteinContent] 1.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour half of the tomato juice in each of two tall glasses. Pour half of the beer over the tomato juice in the glasses. Sprinkle seasoned salt of your choice on top. (I use Slap Yo Mama - a spicy Cajun seasoning].
[Name] Whole-Roasted White Wine and Butter Cauliflower [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT1H45M [PrepTime] PT10M [TotalTime] PT1H55M [DatePublished] 2018-05-28T03:31:00Z [Description] Donna Hay stuns again with a dish you can have as a meat free main or as accompaniment for a speciasl occasion. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "500", "250", "100", "2", NA, "8", NA, NA] [RecipeIngredientParts] ["cauliflower", "white wine", "unsalted butter", "Dijon mustard", "thyme", "garlic cloves", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.4 [FatContent] 21.7 [SaturatedFatContent] 13.1 [CholesterolContent] 53.8 [SodiumContent] 207.5 [CarbohydrateContent] 24.2 [FiberContent] 7.9 [SugarContent] 8.5 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 220C (425F]. Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, salt and pepper in a deep sided roasting tray. Cover tightly with foil and cook, basting with the cooking liquid every 30 minutes for an hour 30 minutes or until tender. Remove the foil, baste and cook for another 15 minutes or until golden brown. Serve.
[Name] BASIC BROWN SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-05-29T15:04:00Z [Description] This easy flavorful sauce recipe can be used right away or as a base for other recipes such as gravy. Although it's not the Classic Espagnole Sauce from the 5 Mother Sauces, this brown sauce is incredibly tasty! VIDEO https://www.youtube.com/watch?v=4MPQifSMHYY [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/85/0cOCPULQQji82UcKR0GH_Basic-Brown-Sauce-2_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/2001004241/2Bc7vRpPQWieFYsqolqw_Basic%20Brown%20Sauce%20%232_Fotor.jpg"] [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/2", "4", "4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["red onion", "celery", "carrot", "chervil", "unbleached all-purpose flour", "fresh ground black pepper", "sea salt", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.8 [FatContent] 24.4 [SaturatedFatContent] 15.2 [CholesterolContent] 61.1 [SodiumContent] 2125.4 [CarbohydrateContent] 21.5 [FiberContent] 3.2 [SugarContent] 5.4 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.", "Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups." ]
[Name] Cheese Corn Balls [AuthorId] 2002166114 [AuthorName] Shiva P. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-05-29T17:31:00Z [Description] Make and share this Cheese Corn Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "100", "2", "1", "1", "1", "1/4", "1/8", "1/4", "1/2", NA] [RecipeIngredientParts] ["cheese", "green chilies", "cornflour", "mashed potatoes", "oregano", "salt", "cornflour", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.6 [FatContent] 4.7 [SaturatedFatContent] 2.4 [CholesterolContent] 9.0 [SodiumContent] 1015.2 [CarbohydrateContent] 26.9 [FiberContent] 2.8 [SugarContent] 2.0 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients needed for the ball as a dough. Roll the dough as balls Make a smooth paste with the ingredients under the \"For coating\" sub division. Dip the balls into the paste. Roll the balls over the bread crumbs. Fry it in the oil till it becomes golden brown in color. Serve hot ! With tomato ketchup ! Your Cheese corn balls is ready !
[Name] Jalapeno Bread [AuthorId] 2002040065 [AuthorName] FlipTheScript Recipe [CookTime] PT35M [PrepTime] PT2H30M [TotalTime] PT3H5M [DatePublished] 2018-05-29T17:31:00Z [Description] Make and share this Jalapeno Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/76/2/JA12xUUuSl62KFyTac6p_JB%20Side.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/76/2/OWYqeVATRnOhVXBFxOkM_JB%20Side.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/76/2/CqKDPhAWSS2ZWV4950JD_JB%20Long.jpg"] [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["250", "4", "1/2", "1 1/2", "45", "18", "150"] [RecipeIngredientParts] ["white bread flour", "instant yeast", "salt", "olive oil", "hard cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.9 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 291.8 [CarbohydrateContent] 16.3 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12 Slices (approx) [RecipeInstructions] Place all dry ingredients in a large bowl, ensuring that the salt and yeast are separate from one another. Make a small well in the centre of the dry mixture and add the Water and Oil. Combine the mixture until a sticky dough is formed. Remove the dough from the large bowl and place it on the lightly floured surface. Knead the dough for a maximum of 10 minutes, flouring the surface further as required. Shape the dough into a ball and place in a well-oiled bowl. Cover the bowl with cling film and leave it to rest for an hour or until the dough has doubled in size. Place the dough on a lightly floured surface, knock it back and rollout to form a rectangle with a rough length of 30cm. Spread the chopped Jalapenos evenly over the dough, ensuring there is a minimum of a 1cm gap between this and the edges of the dough. Sprinkle the grated hard cheese over the Jalapenos. Fold in each edge of the dough to ensure the filling doesn’t escape when rolling. Begin to tightly roll the dough lengthways. Fold it in at the ends and use water to seal any loose edges as necessary. Place the dough on a baking tray lined with greaseproof paper. Cover with cling film and leave it to prove for another hour. Remove the cling film and score the dough diagonally with a sharp knife. Sprinkle lightly with flour. Place the baking tray in the middle of a pre-heated oven (Gas Mark 7, 220ºC, Fan assisted 200ºc]. Bake for 35 minutes until golden brown. Remove from the baking tray and place on a wire rack to cool down.
[Name] Bruschetta [AuthorId] 2002146666 [AuthorName] digital28574 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-29T17:32:00Z [Description] Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["roma tomato", "red onions", "basil", "red wine vinegar", "salt", "roasted garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 591.0 [CarbohydrateContent] 11.4 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 2.2 [RecipeServings] 2.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Mix all together. Chill for 20 minutes before serving.
[Name] Biscuits & Gravy [AuthorId] 2002127337 [AuthorName] ChefSwagger89 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-05-29T17:34:00Z [Description] I like my sausage gravy thick and creamy, meaty and rich and I couldn’t find a recipe that pleased my pallet so I adapted my own.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/89/7FoU5EYHT7K2Pm2S4Qez_36415BF1-F4C0-4594-9CBA-5B8B72711E57.jpeg" [RecipeCategory] Breakfast [Keywords] ["Meat", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "2", "3/4", "3/4", "1/2", "1/2", "1/4", "6"] [RecipeIngredientParts] ["breakfast sausage", "all-purpose flour", "heavy cream", "milk", "white pepper", "ground black pepper", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.1 [FatContent] 21.9 [SaturatedFatContent] 10.2 [CholesterolContent] 46.8 [SodiumContent] 374.4 [CarbohydrateContent] 31.2 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a medium skillet over medium-high heat and brown the bulk breakfast sausage until no longer pink, breaking up the meat into small chunks. Reduce the heat to medium-low and sprinkle 1 tablespoon of flour and stir so that the sausage soaks it all up, then add the remaining 1 tablespoon. Stir it around and cook it for another minute or two. Add heavy cream and milk and stir frequently until thick, about 5 to 10 minutes. Add in the spices and simmer for a few minutes. If it gets too thick, feel free to add more milk, but I personally think the thicker the better. Spoon over warm biscuits and eat! Note: You can use any breakfast sausage, just make sure you remove the casings. As for biscuits, I use the Pillsbury ones in a tube, but feel free to make your own or buy some from your local grocery store or bakery.
[Name] FMD 1 Oat Pancakes [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-05-29T17:34:00Z [Description] Make and share this FMD 1 Oat Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1", "2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["old fashioned oats", "zucchini", "squash", "carrot", "baking powder", "cinnamon", "stevia", "baking soda", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.5 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 566.1 [CarbohydrateContent] 36.1 [FiberContent] 7.0 [SugarContent] 3.8 [ProteinContent] 13.6 [RecipeServings] 1.0 [RecipeYield] 5 pancakes [RecipeInstructions] Put all the ingredients in a blender and blend it for 2 minutes. The resulting texture should be a little bit thick. Let the mixture rest for two minutes while heating the pan for the next step. ALWAYS let the mixture rest, that is the secret for successful pancakes. Form the mixture into small circles in a nonstick pan and cook on medium heat for 2.5 minutes, then flip. Use approximately 1 heaping tablespoon of the mixture to form each pancake. Tip: You know the pancakes are ready to flip when the edges of the pancakes lift up easily with the spatula. Tip: If the pancakes are raw in the center then try cooking them a little longer at low heat with the lid.
[Name] Easy Brownies [AuthorId] 2002106153 [AuthorName] ANDREW B. [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2018-05-29T17:34:00Z [Description] Make and share this Easy Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "3/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "flour", "vanilla", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 14.8 [SaturatedFatContent] 8.9 [CholesterolContent] 68.5 [SodiumContent] 148.2 [CarbohydrateContent] 32.3 [FiberContent] 1.4 [SugarContent] 22.3 [ProteinContent] 3.4 [RecipeServings] 9.0 [RecipeYield] 1 8X8 Pan [RecipeInstructions] Melt butter and 2 chocolate squares about 4 rectangles of bakers chocolates Beat eggs and sugar. Add , baking powder, and flour. Then melted Chocolate and butter. Pour into greased baking pan in a cold oven set temperature to 300 degrees for 55 minutes.
[Name] Chipotle Beer Shrimp With Pasta [AuthorId] 738454 [AuthorName] Kim S. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-05-29T17:34:00Z [Description] Make and share this Chipotle Beer Shrimp With Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "12", "1/2", "2", "2", "6", "2", "3", "16", "1/4", "1/4"] [RecipeIngredientParts] ["shrimp", "beer", "cilantro", "olive oil", "yellow onions", "garlic cloves", "tomatoes", "chipotle chiles in adobo", "parmesan cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.2 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 142.9 [SodiumContent] 654.7 [CarbohydrateContent] 53.7 [FiberContent] 3.8 [SugarContent] 6.0 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Marinate shrimp, beer and cilantro in bowl, while you prepare recipe. Heat olive oil in large heavy skillet, add onion and garlic. Saute until wilted, about 3 minutes. Take skillet off heat and drain beer directly into skillet. Add tomatoes and chipotle pepper. Bring to quick boil, and then simmer about 15 minutes. Add shrimp (from step 1]. Cover and cook over low heat only until the shrimp turns pink--about 3-5 minutes. Dump hot spaghettini into large bowl, top with shrimp/tomato mixture and toss well. To serve: plate pasta/shrimp top with chopped cilantro and grated parmesan (both optional]. Chipotle Chilis come in a small can labeled \"Chili's with adobo sauce\". Fish out 3 of the chili's, slice them open, remove the seeds, and then mince the peppers. I use whatever sauce comes out on the cutting board with the chilis. The remainder of your can can be frozen in a ziplock bag for another use/recipe.
[Name] Muffuletta Pasta Salad [AuthorId] 2001825391 [AuthorName] dawnedd [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2018-05-29T17:36:00Z [Description] Make and share this Muffuletta Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["rotini pasta", "ham", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.8 [FatContent] 15.1 [SaturatedFatContent] 4.7 [CholesterolContent] 32.9 [SodiumContent] 951.6 [CarbohydrateContent] 46.3 [FiberContent] 3.5 [SugarContent] 1.7 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] 8 Cups [RecipeInstructions] Prepare the pasta in salted water boiling 8 minutes until al dente. Drain Pasta and put in a shallow bowl. Add to the pasta the jar of Olive Mix (if you can't find Muffulata mix a mixture of crushed olives and finely chopped giardinara in oil will suffice]. Add other ingredients and incoroporate well with a spoon until mixed. if too dry you can add a cup or so of homemade red wine vinaigrette until the salad moist enough for your taste. Cover and refrigerate overnight for best flavor. Serve as a side dish with italian bread sticks for garnish.
[Name] Macaroni Salad [AuthorId] 2002166812 [AuthorName] Infidel Chef [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-05-29T17:36:00Z [Description] Make and share this Macaroni Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["16", "4", "1", "1/2", "1/2", "1", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["elbow macaroni", "carrots", "red onion", "green bell pepper", "red bell pepper", "celery", "mayonnaise", "sweetened condensed milk", "white sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 2.7 [SaturatedFatContent] 1.5 [CholesterolContent] 8.4 [SodiumContent] 50.0 [CarbohydrateContent] 45.3 [FiberContent] 1.8 [SugarContent] 22.1 [ProteinContent] 6.3 [RecipeServings] 16.0 [RecipeYield] 16 Macaroni salad [RecipeInstructions] ["Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.", "In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid." ]
[Name] HEALTHY OATMEAL BANANa COOKIES - Ready in 20 Minutes [AuthorId] 2002159929 [AuthorName] info240 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-05-29T20:07:00Z [Description] Banana is rich in Minerals like potassium and manganese which helps in making kids more alert. Oats are rich in soluble fiber. Milk is a good source of calcium and dairy protein. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["20", "30", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["oats", "milk", "vanilla", "whole wheat flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.5 [FatContent] 1.2 [SaturatedFatContent] 0.6 [CholesterolContent] 2.3 [SodiumContent] 8.1 [CarbohydrateContent] 8.0 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Step 1. Preheat oven to 350 degree Celsius. Step 2. Combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine. Step 3. Add the mashed banana to the oats puree. Step 4. Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough. Step 5. Spoon onto a greased cookie sheet. Step 6. Bake for 20 minutes until the bottoms are golden brown. NOTES : Energy(Kcal]- 168. Protein (g] - 4. Carbohydrate(g]- 29.6. Fat (g] - 3.4.
[Name] Green Split Pea Gazpacho [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-05-29T20:10:00Z [Description] Delicious, creamy, and healthy split pea soup! Our summer soup is delightfully refreshing when served chilled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/AYkPbjgySKSdpgB147Ug_greensplitpea.jpg" [RecipeCategory] Summer [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "2 1/2", "3", "3", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["water", "shallot", "unsalted butter", "mint sprigs", "heavy cream", "sour cream", "half-and-half cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.3 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 29.2 [SodiumContent] 21.0 [CarbohydrateContent] 24.9 [FiberContent] 10.1 [SugarContent] 3.4 [ProteinContent] 10.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside. Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned] for a couple of minutes. Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend. Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot. Blend in the cream. Salt and pepper to taste. Chill to serve cold. Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
[Name] Gudetama Egg Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-05-30T16:21:00Z [Description] Make and share this Gudetama Egg 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/53/58/97/20sFOUoS2tI5bqe058tA_gudetama-egg-cake-slice-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/0GWrYJMRKea9B3tYLo5A_IMG_1748.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/aRVz2b7R52DccdWtM0lA_gudetama-egg-cake-cococakeland-IG-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/LtuHn2K6Q2lrPrGDR4xC_IMG_1744.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/L6r0iNOXR5WfaFslMd0g_IMG_1747.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/BfJYzTwunpx0mtEbgXw4_IMG_1752.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/CyGw1P8hQruEpxgtKpeT_gudetama-egg-cake-slice-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/FBrC9C1GTOu4toc8m4WS_gudetama-egg-cake-slice-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/RtPnQKwsToqZgKz2Sg80_gudetama-egg-cake-slice-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/YK8V1T2gSfSD4aJPGXV7_gudetama-egg-cake%3Dhero-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/igMapzBlTtSv5PbpgArk_gudetama-egg-cake-hero-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/xykAnNhtSu78KXBvCbqS_gudetama-egg-cake-hero-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/kkscUljpTLqLpE7Jc14k_gudetama-egg-cake-hero-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/r1AUTQhyvdHnmwncgQUB_gudetama-egg-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/9MydehbRg6jGn1OxCHSo_gudetama-egg-cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/dsVdXRXmTTy3YYswzgrG_gudetama-egg-cake-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/q1lW3SBRRGyGJ5P8GAlw_gudetama-egg-cake-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/58/97/Nd2FGjR8T8CmvqsaqttS_gudetama-egg-cake-hero-2.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "4", "2", "3", "1", "1/2", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "cake flour", "baking powder", "salt", "buttermilk", "unsalted butter", "icing sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9446.6 [FatContent] 427.9 [SaturatedFatContent] 243.7 [CholesterolContent] 999.9 [SodiumContent] 7506.3 [CarbohydrateContent] 1338.7 [FiberContent] 12.0 [SugarContent] 852.5 [ProteinContent] 84.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] For the Gudetama Decorations, you will need: Pre-colored yellow fondant. Pre-colored white fondant. Pre-colored black fondant. Nonstick rolling pin. Cornstarch. Sharp paring knife. Yellow Cake: Your vanilla cake mix – make batter according to recipe instructions. Add the 1 teaspoon yellow gel color to mix. Spray a baking sheet with vegetable oil or cooking spray; fit a piece of parchment paper on top. Add cake batter and bake for ten to twelve minutes, until set but still underbaked. With clean hands, roll underbaked cake batter into 1-inch cake balls. Place in freezer. Now, make the white cake batter. White Cake: Preheat oven to 350 degrees F. Spritz a 9 x 9 inch square cake pan with vegetable oil and line bottom with parchment paper square cut to size. In a large bowl, sift together the cake flour, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for two minutes on high speed, scraping down sides of bowl with spatula. With the mixer on low, add the egg whites one at a time until incorporated, then add vanilla extract. With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Remove the yellow cake balls from the freezer. Place cake balls into the square cake pan, distributing them evenly. Carefully pour white cake batter into the pan on top of the cake balls, covering the cake balls with batter, about 2/3 full. Any leftover batter can be used to make cupcakes. Bake for 22-25 minutes, until a toothpick inserted into the middle of the cake comes out only with moist crumbs. Let cake cool completely before frosting! Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar and vanilla on high speed until it is light and fluffy and doubled in volume, about three minutes. Using an offset spatula, frost the cake with the vanilla buttercream, using a cake bench scraper to smooth the frosting. Place in freezer to set for 12 minutes, then do a final clean coat of buttercream. Assembly & Decoration: Using clean and dry hands, shape a 3 inch ball of yellow fondant into a dripping egg yolk with tiny arms. Hand shape a few egg yolk drips and set aside. Roll out some white fondant and using a parking knife, cut out sharp egg shell type pieces to decorate the sides of the cake. I also made an egg by cutting out the fondant with a small circle cutter and cutting zig zag edges into it to look like a broken egg. Use a small amount of white to make a “reflection” for Gudetama’s face. Adhere with a tiny amount of water to stick. Using a tiny amount of black fondant, make the facial features for Gudetama – black eyes and a little round circle mouth. Use a toothpick tip to add a tiny amount of water to the yolk to stick the black pieces on top. Place Gudetama onto the cake, draping his drippy legs over the side. Add the yolk drips by pressing them into the cake. Add the egg shell pieces all along the edges of the cake. Slice into the cake to reveal the “egg yolk” cake slices!
[Name] Creamy White Asparagus Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-05-30T17:26:00Z [Description] Make and share this Creamy White Asparagus Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/9CfFp1uNT0mt8bNMqw9L_EC_Creamy%20white%20asparagus%20soup.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["500", "2", "200", "4", "1/3", "150", "1/2"] [RecipeIngredientParts] ["white asparagus", "butter", "shallots", "vegetable broth", "sour cream", "dry white wine", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.7 [FatContent] 9.8 [SaturatedFatContent] 5.9 [CholesterolContent] 25.2 [SodiumContent] 76.4 [CarbohydrateContent] 14.9 [FiberContent] 2.7 [SugarContent] 3.4 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and trim the asparagus and cut into 5 cm pieces, heads reserved. Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads] and steam for 5 minutes. Add the broth and boil gently for about 30 minutes or until the asparagus is very soft. Remove from the heat and puree with a hand-held blender until smooth. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened. Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.
[Name] Chocolate Pancake [AuthorId] 2002169699 [AuthorName] SIRI CHANDANA KONALA [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2018-05-30T21:43:00Z [Description] This recipe will leave you mouth watering! This is a delicious filled chocolate pancake which is just right for any meal! And it is easy as a pie! So take a look and make your own! Do not forget to share it and add a comment and a picture of how u yours turned out! &#55357;&#56856; [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "2", "1 1/2", "1/2", "2", "1/2", "2", "2", "1", "3"] [RecipeIngredientParts] ["milk", "baking powder", "all-purpose flour", "baking soda", "sugar", "salt", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2054.2 [FatContent] 104.6 [SaturatedFatContent] 88.8 [CholesterolContent] 138.2 [SodiumContent] 607.4 [CarbohydrateContent] 245.1 [FiberContent] 17.7 [SugarContent] 168.7 [ProteinContent] 30.0 [RecipeServings] nan [RecipeYield] 8 Large Pancakes [RecipeInstructions] Mix all the dry ingredients together in a bowl. Spread some Nutella in a circular path just the size of the pancake on a butter sheet or a container butter is spread. Put it in the freezer and let it freeze. Now coming back to the mixture, make a hollow in the centre and add the milk. Add the milk slowly and mix the flour. Add the two eggs, oil and vanilla if using. Whisk until mixed but leave it a bit lumpy. Heat a frying pan and add oil or butter if not nonstick. When the pan turns hot, put in some pancake mix. The size of the pancake depends on your flipping skills. If you can flip pancakes easily you can pour in some good quantity. If you are a beginner, let the mix be poured in little quantities. Now comes the chocolaty part! When the upper side starts to bubble, place the freezed Nutella on top of the pancake and cover it with some more batter and flip the pancake. Continue cooking until both sides turn brown. The first pancake can be a bit of a test. So adjust the milk accordingly after your first pancake. Repeat the process with the remaining batter. Your tasty chocolate pancake is ready to eat!
[Name] Balanced Diet Plan - FROZEN BANANa & PEANUT BUTTER SMOOTHIE [AuthorId] 2002154203 [AuthorName] preciseportions485 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-05-30T21:44:00Z [Description] Indulge your taste buds in a sweet, creamy smoothie of frozen banana, peanut butter and brown rice milk for breakfast or post workout. This brings out a wonderful sweetness with its milkshake-like consistency while your protein intake is augmented through the hemp seeds, and spinach delivers a colossal portion of leafy greens. Feel nourished and satisfied after every sip! Source- https://www.preciseportions.com/frozen-banana-peanut-butter-smoothie/ [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1"] [RecipeIngredientParts] ["banana", "peanut butter", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 37.3 [CarbohydrateContent] 15.0 [FiberContent] 2.0 [SugarContent] 8.0 [ProteinContent] 2.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and slice the banana. Freeze for approximately two hours or leave in overnight. Once frozen, place the banana and the rest of the ingredients in a blender. Blend until smooth!
[Name] Dairy-Free Cauliflower Pizza Crust and Zucchini-Roni Topping [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-05-31T00:14:00Z [Description] Great dairy-free cauliflower pizza crust and veggie pepperoni that will knock your socks off! Crust adapted from The Lucky Penny. Zucchini-Roni from Rachel Ray. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/01/KIVoiFUYRmaAELcBx8ts_Zucchini-Roni%20Pizza%20whole.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/01/CKOQeKYrQFGVm75npNOT_Zucchini-Roni%20Pizza%20slice.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "1", "1/2", "2", "1", "1", "1", "1/2", "2", "1", "1", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["rice", "salt", "garlic powder", "nutritional yeast", "olive oil", "egg", "zucchini", "garlic cloves", "red pepper flakes", "lowfat mozzarella cheese", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1200.8 [FatContent] 14.1 [SaturatedFatContent] 2.5 [CholesterolContent] 93.0 [SodiumContent] 625.1 [CarbohydrateContent] 237.1 [FiberContent] 5.7 [SugarContent] 1.7 [ProteinContent] 24.8 [RecipeServings] 2.0 [RecipeYield] 1 Pizza [RecipeInstructions] For the pizza crust: Preheat oven to 450 degrees. Preheat your pizza stone or baking sheet also. Lay out a large piece of parchment paper and coat lightly with olive oil. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dump cauliflower into a bowl, and add crust spices, almond meal, nutritional yeast (optional], and 1 Tbs olive oil. Mix well to incorporate all the ingredients. Add the egg and mix again. Hands tend to work best. Form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown. Remove from oven. For the topping: Place the zucchini in a bowl and add the garlic, crushed red pepper, Italian seasoning, salt and drizzle with olive oil. Toss to evenly coat and set aside. In a food processor, pulse the roasted red peppers into a paste. Spread a thin layer of this on top of your crust. Top the red pepper paste with the cheese. Place the zucchini discs all over the pizza, but don't let them overlap. Place pizza back in the oven and bake another 10 minutes or until the cheese and edges are browned. Remove from oven and let set for 3 minutes before cutting.
[Name] ORANGE JULIUS COPYCAT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-05-31T14:15:00Z [Description] This beverage recipe is so creamy and smooth, you won't believe you just made Orange Julius at home! It's that good! VIDEO https://www.youtube.com/watch?v=LzZaCjekr20 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9eNPcvlCSh6SDklTPHL2_Orange%20Julius_Fotor_Fotor%202nd.jpg" [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["heavy cream", "powdered sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.0 [FatContent] 27.0 [SaturatedFatContent] 15.4 [CholesterolContent] 266.0 [SodiumContent] 37.3 [CarbohydrateContent] 43.3 [FiberContent] 0.5 [SugarContent] 35.9 [ProteinContent] 5.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Press oranges through a juicer so there's about 2 cups of fresh squeezed orange juice. In a container of a blender, combine all the ingredients and process until smooth, adding ice cubes one at a time, about 30-45 seconds. Makes 2 servings.
[Name] KFC Original Recipe [AuthorId] 2002170494 [AuthorName] tjpoc [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2018-06-01T17:24:00Z [Description] I've worked on this recipe for 10 years and I think it's the closest I've been able to get to the real thing. To give credit, I started working from a copycat recipe from this site and kept tweaking until other's who tasted it said they can't tell a difference from KFC. I hope you like it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "6", "2", "1", "1", "2", "1", "2", "1", "1", "1", "1/4", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "canola oil", "egg", "milk", "flour", "chicken", "ground pepper", "non-iodized salt", "kosher salt", "msg", "garlic powder", "dried mustard", "paprika", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4556.8 [FatContent] 467.5 [SaturatedFatContent] 73.4 [CholesterolContent] 205.0 [SodiumContent] 1935.0 [CarbohydrateContent] 53.9 [FiberContent] 3.2 [SugarContent] 0.4 [ProteinContent] 47.9 [RecipeServings] 4.0 [RecipeYield] 8 Pieces [RecipeInstructions] ["Combine and place both oils in pressure cooker and heat to 350 degrees F.", "In a medium bowl, combine the egg and milk.", "In a separate bowl, combine all non-liquid ingredients and mix well.", "Dip each piece of chicken into the egg / milk mixture until well coated.", "Roll the moistened chicken in the flower mixture until well coated.", "In groups of 4, drop the coated chicken pieces into the fryer and lock the lid.", "Cook for 8 - 9 minutes (note pressure will build up around the first two minutes]. Allow chicken to cook under pressure for the remaining time (approx. 6-7 minutes under pressure].", "After 8-9 minutes, remove heat and allow pressure to diminish (or open safety pressure release if your pressure cooker has one]. Always follow your manufacturer's instructions on how to safely use your pressure cooker. DO NOT attempt this recipe if your pressure cooker is not rated for oil cooking. Always follow your manufacture's instructions on proper use of a pressure cooker.", "It is not necessary to use a pressure cooker if you do not have one. However, I have found that when frying in an open pan, the batter mix will get very crispy and loose the intended flavor. If using a frying pan (instead of pressure cooker], fry for a total of 12-15 minutes to ensure chicken is cooked thoroughly." ]
[Name] Spicy Ginger Asian Wings [AuthorId] 2002170555 [AuthorName] Courtney [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2018-06-01T17:25:00Z [Description] Make and share this Spicy Ginger Asian Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "1/2", "4", "8", "2", "2", "1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken wings", "cornstarch", "olive oil", "soy sauce", "garlic", "ground ginger", "sambal chili paste", "lime juice", "fresh cilantro", "sesame seeds", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.0 [FatContent] 46.0 [SaturatedFatContent] 10.8 [CholesterolContent] 150.9 [SodiumContent] 652.6 [CarbohydrateContent] 18.5 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small saucepan or pot, add Mae Ploy, soy sauce, garlic, ginger, Sambal, and lime juice. Stir occasionally, on low heat, to thicken. Coat chicken wings in olive oil, then corn starch. Cook in air fryer for 10 minutes @ 350º, then remove and coat in chili sauce. Put back into air fryer for another 10 minutes @ 350º. Remove wings from fryer into a large bowl. Cover with reserved sauce, then add cilantro, sesame seeds, and green onion. Toss to coat. Enjoy!
[Name] South Indian Dosa [AuthorId] 2002169699 [AuthorName] SIRI CHANDANA KONALA [CookTime] PT2M [PrepTime] PT17H [TotalTime] PT17H2M [DatePublished] 2018-06-01T17:26:00Z [Description] This South Indian Dosa is ideal for breakfast, lunch AND dinner. So all you have to do now is take a look at this awesome recipe! [Images] character(0) [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "5", "2"] [RecipeIngredientParts] ["Urad Dal", "rice", "fenugreek seeds", "channa dal", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.5 [FatContent] 18.6 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 591.5 [CarbohydrateContent] 111.1 [FiberContent] 17.6 [SugarContent] 1.6 [ProteinContent] 20.5 [RecipeServings] nan [RecipeYield] 10 Dosas [RecipeInstructions] Soak urad Dal in a bowl for 4-5 hours. Soak rice, fenugreek seeds and chana Dal in an other bowl for 4-5 hours. After they are soaked for 4-5 hrs wash them thoroughly and grind them along with pressed rice which has to be soaked for 5-10 minutes. After it forms a smooth paste, let it ferment for 10-12 hrs.(You can do it overnight]. After it is fermented, mix well and add salt to taste. See that the consistency of the batter is not too thick or too thin. Now heat a tava and grease it. When the tava is in medium hotness take this batter and spread it into a circle on the tava. Add a little more oil to the sides of the dosa. Cook it till it attains a golden brown colour on the lower end. Now flip it and fold it into half and Place it on a plate. Your dosa is ready to eat! Eat and enjoy with your favourite chutney.!
[Name] DELICIOUS DRY FRUIT LADDU [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-01T17:29:00Z [Description] Dry Fruit Laddus are healthy, delicious and guilt free snacks. They are good not only for kids but also for adults. These healthy power packed snack does not have any unhealthy ingredients like sugar or preservatives or artificial food colors. Dates are rich in dietary fiber, iron, and certain vitamins like vitamin C & B complex. Figs are known to aid in digestion because of its fiber content. Raisins have high level of potassium which helps in hypertension. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1"] [RecipeIngredientParts] ["dates", "raisins", "dried figs", "cardamom"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 98.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 24.9 [FiberContent] 2.8 [SugarContent] 20.6 [ProteinContent] 1.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["1. Roast the almonds in a pan till they get browned.", "2. While the almonds are roasting, chop the dates and figs.", "3. Also peel the cardamom pod and powder the seeds coarsely.", "4. In a dry grinder add the chopped dates, figs, raisins, almonds, and the coarsely powdered cardamom powder.", "5. Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.", "6. Make small balls from your hands and the dry fruit ladoos are ready.", "7. Serve the dry fruits ladoos immediately or store in an air tight container and refrigerate." ]
[Name] Fish Kebab [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-01T17:32:00Z [Description] Fish kebab is delicious and easy to prepare. Fish are the richest source of omega-3 fats. Omega-3s are critical for cardiovascular health and may also help protect against arthritis, diabetes, depression. The spices used in this dish, specifically garlic paste and ginger paste; provide necessary flavor and nutrients, also gives relief from common health problems and strengthen your body's immune system. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["50", "1", "20", "1", "1", "1/2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon", "fresh rosemary", "sweet potatoes", "ginger paste", "lemon", "turmeric", "garlic cloves", "of fresh mint", "yoghurt", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 21.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 4.7 [SodiumContent] 475.2 [CarbohydrateContent] 2.9 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 2.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Step 1. Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth. Stir in the yoghurt. Step 2. Using the skewers or rosemary sticks, skewer the fish alternately with the potatoes. Drizzle with the marinade and grill for 2 minutes each side.
[Name] Eggplant Alfredo [AuthorId] 7676 [AuthorName] Dr. Paul [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-06-01T17:34:00Z [Description] Make and share this Eggplant Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/4", "4", "15", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "eggplant", "mushrooms", "alfredo sauce", "swiss cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.6 [FatContent] 14.3 [SaturatedFatContent] 5.1 [CholesterolContent] 32.7 [SodiumContent] 59.6 [CarbohydrateContent] 12.2 [FiberContent] 5.5 [SugarContent] 5.2 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] Heat oil in medium skillet on medium. Thinly slice onion and add to oil. Peel eggplant and cut into 1/2” cubes then add to the sauteeing, partially carmelized onion. Add cubed leftover chicken. (Entirely optional. Use none or more at your preference]. Coarsely chop red (or green] pepper and add to pan. Slice mushrooms and add. Stir it all together as you make additions so it doesn’t burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy. Let the sauce heat and bubble while grating the Swiss (or Jarlsburg] cheese. Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika. Do not cover. Bake at 350° for 40 minutes. Serve with s tossed green salad.
[Name] Steak Seasoning [AuthorId] 2002169048 [AuthorName] alex.richardson [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-01T21:53:00Z [Description] Make and share this Steak Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] High Fiber [Keywords] ["High In...", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "paprika", "black pepper", "garlic powder", "onion powder", "mild chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 7.5 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 3149.1 [CarbohydrateContent] 28.9 [FiberContent] 18.8 [SugarContent] 4.0 [ProteinContent] 7.6 [RecipeServings] 2.0 [RecipeYield] 8 tsp [RecipeInstructions] 1. Put all ingredients into a container and give a good shake. 2. Mix equal parts seasoning and olive oil. Use an egg brush to brush steaks. Or just put in a salt shaker. It'll rock either way. :].
[Name] Jungle Curry [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-06-02T05:25:00Z [Description] Make and share this Jungle Curry 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/53/59/10/jqg4taVtSmGBKThTF4J0_served%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/10/9m8O09GSIaCzUaEMg5G5_red%20curry%20paste%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/10/4jWflLT1Rn6RjGv7buNd_Ingredients%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/10/rBAYm9D7Q1i2Jsp9BzLx_Chicken%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/4ZktyMwdSjSyhhgXTwnV_cooking%20s.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "50", "3", "400", "2", "1/2", "150", "6 -7", "5", "3", "6", "4", "10"] [RecipeIngredientParts] ["water", "galangal", "chicken", "fish sauce", "sugar", "bamboo shoots", "kaffir lime leaves", "red chilies", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.0 [FatContent] 20.6 [SaturatedFatContent] 5.8 [CholesterolContent] 100.0 [SodiumContent] 1045.7 [CarbohydrateContent] 9.2 [FiberContent] 2.1 [SugarContent] 5.8 [ProteinContent] 28.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Bring the water to a boil in a large pot or wok. Stir in the red curry paste and galangal slices and return to the boil. Add the chicken and cook for 2 minutes. Add the fish sauce and sugar and stir to mix. Add the bamboo shoots, baby corn, straw mushrooms, yardlong beans and kaffir lime leaves. Stir and bring to the boil. Turn down the heat, cover and simmer for about 10 minutes. Add the fresh chillies and basil leaves, stir and simmer covered for a further 2 minutes. Serve hot.
[Name] Nepalese Chicken Curry - the Best [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-06-02T15:16:00Z [Description] This is a delightfully different flavour to other countries in Asia and all cooks that love spicy Asian meals will notice the different amounts of the spices that we all use so often, and how its put together make it unique in its own way - it works and how! its really a lovely recipe and one that I intend to use again - I found it tucked in between one of my many cookbooks - scrawled on a sheet of paper. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/11/rAitnwblR0y80qLEhn8I_P1110037.jpg" [RecipeCategory] Meat [Keywords] ["Nepalese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["8 -9", "2", "4 -5", "2", "1", "1/2", "1", "1", "1/2", "3", "1", "3", "1", "1/2", "2 -3", NA, "1/4"] [RecipeIngredientParts] ["chicken thighs", "onions", "garlic cloves", "tomatoes", "ginger", "turmeric", "cumin powder", "coriander powder", "chili powder", "cloves", "cinnamon stick", "cardamom pods", "bay leaf", "cumin seed", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.8 [FatContent] 36.2 [SaturatedFatContent] 9.0 [CholesterolContent] 157.9 [SodiumContent] 159.0 [CarbohydrateContent] 10.9 [FiberContent] 2.4 [SugarContent] 4.1 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large saucepan and add the cumin seeds stirring for just 15 seconds or there about. Add onions and fry until they are soft.", "Add the chicken and salt to taste and cook/fry until they become well sealed or slightly brown. add the garlic, ginger, cloves, cardamom, cinnamon and the bay leaf and stir for a few minutes on medium heat.", "Add Turmeric, chilli, cumin and coriander powders and mix well with the chicken and cook for a further 3-5 minutes stirring.", "Add the tomatoes and stir, lower the heat and simmer with lid just slightly tilted for about 20 minutes - do not be tempted to add water as it will make its own juice." ]
[Name] CREOLE SEASONING MIX [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-02T18:02:00Z [Description] CREOLE SEASONING MIX - This spice is popular in Creole and Cajun cuisine. It is spicy but also flavorful! This is the perfect mix to enhance your recipes... give it a try! VIDEO https://www.youtube.com/watch?v=9FI7Nof2WYc [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/12/j1O0geRQ21R9eQJJCGwQ_Creole-Seasoning-Mix-1_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/12/u6KKIj9WRNm6SWlf62tA_Creole%20Seasoning%20Mix%20%232_Fotor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/uBVdhF9ZSWOiq8QAIsJ0_Creole%20Seasoning%20Mix%20%232_Fotor.jpg" ] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["hot paprika", "garlic powder", "onion powder", "dried oregano", "dried basil", "dried thyme", "cayenne pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.3 [FatContent] 5.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 46.0 [CarbohydrateContent] 54.9 [FiberContent] 20.9 [SugarContent] 4.6 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 2/3 cup [RecipeInstructions] In a mixing bowl, combine all the ingredients. Store in an airtight container in a cool place.
[Name] Classic No-Bake Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-06-02T20:07:00Z [Description] Make and share this Classic No-Bake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "milk", "butter", "cocoa powder", "oats", "peanut butter", "peanuts", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.0 [FatContent] 9.6 [SaturatedFatContent] 3.3 [CholesterolContent] 8.7 [SodiumContent] 69.5 [CarbohydrateContent] 23.0 [FiberContent] 2.1 [SugarContent] 14.3 [ProteinContent] 4.8 [RecipeServings] 30.0 [RecipeYield] 60 Cookies [RecipeInstructions] Line a large baking sheet with waxed or parchment paper; set aside. In a medium saucepan combine sugar, milk, butter and cocoa; bring to boiling. Reduce heat and simmer for 1 minute; remove from heat. Stir in oats, peanut butter, peanuts and vanilla. Drop spoonfuls of the mixture onto the prepared baking sheet and let stand at room temperature about 30 minutes or until set. Store cookies in an airtight container and chill for up to 3 days.
[Name] Barbecue Sauce [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT40M [PrepTime] PT50M [TotalTime] PT1H30M [DatePublished] 2018-06-04T00:42:00Z [Description] This recipe comes from The Blessings of Food And Flowers published by the Sisterhood and Garden Circle of Temple Israel, New Rochelle, NY. My copy is described as the Second Printing from September, 1965 and has a personal inscription to me from my grandmother. My mother made this sauce pretty regularly, and me, from time to time. From the recipe: "This is an old Southern recipe, and is perfect for chicken. The original recipe was used for barbecued chickens grilled outdoors, and given to me (Dr. Sidney M. Silverstone) as a gesture of friendship from a Southerner to a Northerner. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/4", "4", "1/4", "1", "1/4", "2", "2", "1", "3"] [RecipeIngredientParts] ["vinegar", "water", "sugar", "prepared mustard", "black pepper", "salt", "cayenne pepper", "lemons", "onions", "ketchup", "chili sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 866.7 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 10.2 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a saucepan large enough to accommodate them. Bring to a boil and simmer uncovered for 20 minutes. Cover and simmer for 40 minutes longer. Refrigerate, reheating when ready to use.
[Name] Garlic Garlic-Crusted Chicken [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-06-04T03:05:00Z [Description] Make and share this Garlic Garlic-Crusted Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/15/pM8tLlyQUex0ogkv46Vg_GarlicGarlicCrustedChicken.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2", "1", "1/4", "1 -5"] [RecipeIngredientParts] ["garlic", "mayonnaise", "sour cream", "seasoning salt", "black pepper", "boneless skinless chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.3 [FatContent] 4.4 [SaturatedFatContent] 2.0 [CholesterolContent] 26.5 [SodiumContent] 309.9 [CarbohydrateContent] 11.5 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. In a medium shallow dish, combine first 3 ingredients; chill. In a medium bowl, combine breadcrumbs, chips, Seasoned Salt and pepper. Coat chicken breasts with prepared dip. Roll each chicken breast in breadcrumb mixture. Place in a greased 9 x 13 baking dish; top with any remaining crumbs. Bake for 30-35 minutes or until internal temperature reaches 165°F.
[Name] Hornets Nest Cake [AuthorId] 356850 [AuthorName] Dixie from Kansas [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-06-04T12:33:00Z [Description] Super easy to make and a great snack cake. Different variations can be made such as walnuts instead of pecans, chocolate chips instead of butterscotch--only limited by imagination. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "18 1/4", "2", "1"] [RecipeIngredientParts] ["vanilla pudding mix", "milk", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.1 [FatContent] 21.3 [SaturatedFatContent] 9.1 [CholesterolContent] 6.6 [SodiumContent] 397.6 [CarbohydrateContent] 66.0 [FiberContent] 1.4 [SugarContent] 46.7 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 9X12 [RecipeInstructions] Grease a 9x13 baking dish and preheat oven to 350. mix pudding mix into milk and cook pudding according to package directions. let cool a bit and add dry cake mix into pudding and mix well. pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts. bake at 350 for 35-40 minutes.
[Name] Rainbow Buttercream Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-06-04T20:52:00Z [Description] Make and share this Rainbow Buttercream 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/53/59/17/EzgFlp9hRlOhVp390mo6_rainbow-buttercream-pride-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/npHDU1pnTPe2JxQq9OFt_rainbow-pride-cake-GK-step-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/ZySkP9H6RNGzXZP6Qoig_rainbow-buttercream-pride-cake-slice-IG-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/tZ9xmayRRPyF9UdcGMh8_rainbow-pride-cake-GK-step-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/4My3kisT36uAg0bOBRXc_rainbow-pride-cake-GK-step-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/2I8xyLtS5WzBBgSINzxo_rainbow-pride-cake-GK-step-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/QIbV98jNQpS1kjYz8eZQ_rainbow-buttercream-pride-cake-slice-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/myK5ElVwRUOvqIRIFTgy_rainbow-buttercream-pride-cake-white-IG-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/AgNib2USGW3bqmY2i9ew_rainbow-buttercream-pride-cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/jZrDOnjQXOG01Pd9L8U5_rainbow-buttercream-pride-cake-hero-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/17/8ov7xqxR2mqDWmKA08w3_rainbow-buttercream-pride-cake-hero-1.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 3/4", "4", "2", "3", "1", "3/4", "1", "1", "3", "6", "3", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla extract", "cake flour", "baking powder", "salt", "heavy cream", "unsalted butter", "icing sugar", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13476.9 [FatContent] 855.0 [SaturatedFatContent] 532.6 [CholesterolContent] 3046.7 [SodiumContent] 3595.6 [CarbohydrateContent] 1415.3 [FiberContent] 7.0 [SugarContent] 1071.3 [ProteinContent] 79.1 [RecipeServings] nan [RecipeYield] 1 7 inch cake [RecipeInstructions] Supplies: Five 7 x 2 inch round cake pans. Gel color in red, pink, yellow, green, purple, blue. Piping bags each fitted with a variety of different piping tips such as an open star tip, a grass tip, etc. I used Wilton 1M, Wilton #234, Wilton #4B, and an open circle tip. 5 medium bowls (you can use large cereal bowls or a mixture of whatever you have!]. To Make The Cake: Spritz the cake pans with vegetable oil and line with parchment paper circles cut to size. Preheat oven to 350 degrees F. In a large bowl, sift together the cake flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes. With the mixer on low speed, add the eggs one at a time, gently incorporating. Add the vanilla extract. Whisk together the cream and milk. With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Do not overmix. Divide the batter evenly into the five medium bowls. Add a different color of gel food coloring to each bowl, mixing gently to combine. To get a bright shade of red, you will need more red gel color than the other colors. Start with less and add more as needed. Pour each colored batter into its own separate cake pan. Gently rap the cake pan a few times on the counter to discourage air bubbles. Bake for 15-20 minutes, until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs. Let cool completely on wire racks before frosting with buttercream. To Make The Buttercream and Frost The Cake: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and tiny pinch of salt on high speed until light and fluffy and doubled in volume, about three minutes. With the cake layers completely cool, fill and frost the cake with the plain white vanilla buttercream, stacking the layers following the ROYGBIV colors. If you want the red layer to be on the top, start with the purple layer, top with frosting, then stack the blue, then green, yellow and finish with the red. Frost and coat the entire exterior of the cake, using a cake bench scraper to smooth as you go. To Decorate: Divide the remaining buttercream into five or six bowls, depending on what shades you want for your rainbow piping. Add ¼ teaspoon of gel color to each bowl to start, mixing in the color to get the desired shade. Again, with the red gel color, you will need more gel color to get that vibrant red. Fill your piping bags fitted with the various piping tips each with a different buttercream color. Pipe rosettes, drop stars and furry bits of grassy buttercream all over the cake. I start on the top and pipe the top of the cake first, making sure my colors and patterns are evenly dispersed! I tend to work with one color, piping all over, then switching colors, then adding more colors and then filling in any naked spots at the end. Tip: for a sharp, clean cut – chill your cake for 10 minutes in the freezer first before slicing!
[Name] Red Kidney Beans Burger [AuthorId] 2002158056 [AuthorName] charlotte [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-04T21:29:00Z [Description] Make and share this Red Kidney Beans Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["450", "1", "2", "1 1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["red kidney beans", "yellow onion", "eggs", "oats", "salt", "pepper", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.8 [FatContent] 20.9 [SaturatedFatContent] 3.4 [CholesterolContent] 93.0 [SodiumContent] 622.1 [CarbohydrateContent] 91.4 [FiberContent] 16.0 [SugarContent] 1.7 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] 12 Burgers [RecipeInstructions] Put the Kidney Beans in a food processor and pulse them until they look roughly chopped. Add the diced onion and pulse again. Add the oats, pepper and salt and pulse again or low setting. Add the eggs and process until the mixture looks a bit like a rough paste. Divide the mixture into 12 and roll in the four making sure that they are properly covered. Dust off the excess flour and form into patties. Heat oil in frying pan make sure that the oil is hot and cook the patties in batches 2 to 3 minutes on each side until brown. Place on kitchen paper towels to take off excess oil.
[Name] American Style Yellow Mustard [AuthorId] 2002169048 [AuthorName] alex.richardson [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-06-04T21:30:00Z [Description] Please note: I had to convert this from metric measurements to imperial. I think It's accurate.  [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "2 1/2", "2 1/2", "2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "flour", "cider vinegar", "turmeric", "salt", "sugar", "onion powder", "garlic powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1170.0 [CarbohydrateContent] 32.8 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 4.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. Combine all ingredients in sauce pan. It'll pretty much be water thin. Don't worry. 2. Put on a low heat/simmer. Open kitchen windows and keep your face away from the pan. The fumes will burn your eyes and nose. 3. Simmer for one to two hours until thick. 4. Remove from the heat. Allow to cool down to room temperature. Jar, refrigerate and leave to mature for at lest two months.
[Name] Lemon Pepper Chicken [AuthorId] 921324 [AuthorName] CorkyCooks [CookTime] PT15M [PrepTime] PT8H [TotalTime] PT8H15M [DatePublished] 2018-06-04T21:30:00Z [Description] Make and share this Lemon Pepper Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2/3", "2 1/2", "2 -3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "pepper", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.4 [FatContent] 14.2 [SaturatedFatContent] 2.4 [CholesterolContent] 75.5 [SodiumContent] 536.0 [CarbohydrateContent] 5.0 [FiberContent] 0.3 [SugarContent] 3.3 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix dressing, lemonade mix, garlic, and pepper. Add chicken and marinate 8 hours or overnight. Grill 12-15 minutes over med-high heat. Turn halfway through.
[Name] Asian Chicken Salad [AuthorId] 131021 [AuthorName] Margie99 [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2018-06-04T21:30:00Z [Description] Make and share this Asian Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "2", "1", "3", "3", "1", "1", "1", "4", "1/4", "1/2"] [RecipeIngredientParts] ["rice vinegar", "soy sauce", "ginger", "boneless skinless chicken breast", "napa cabbage", "carrot", "scallions", "snow peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.0 [FatContent] 24.3 [SaturatedFatContent] 3.5 [CholesterolContent] 72.6 [SodiumContent] 716.3 [CarbohydrateContent] 8.3 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat grill or grill pan to medium high. Make the dressing; whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl. Then add the oils in a slow stream, whisking until combined.", "In another bowl put the chicken and 1/4 c of the dressing and allow to marinate for 10 minutes at room temperature. Grill the chicken and discard the marinade. Cook chicken for 4 -5 minutes on each side or until cooked through. Remove from heat and let rest.", "While the chicken is resting, combine the cabbage, carrots, scallions and snow peas in a bowl with the rest of the dressing. Cut the chicken into 1/2 inch pieces and toss with the salad. Season with salt. Top with chow mein noodles and serve." ]
[Name] Slow Cooker Pork With Noodles [AuthorId] 131021 [AuthorName] Margie99 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2018-06-04T21:31:00Z [Description] Make and share this Slow Cooker Pork With Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["3", "1/4", "1/4", "3", "4", "2", "2", "3", "1", "3 1/2", "1/2"] [RecipeIngredientParts] ["low sodium chicken broth", "soy sauce", "dry sherry", "light brown sugar", "garlic cloves", "ginger", "star anise", "boneless pork shoulder", "bok choy", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1084.6 [FatContent] 70.7 [SaturatedFatContent] 24.3 [CholesterolContent] 241.8 [SodiumContent] 1433.6 [CarbohydrateContent] 38.3 [FiberContent] 3.2 [SugarContent] 13.8 [ProteinContent] 69.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-6 quart slow cooker. Add the pork and cook for 8 hours.", "Add the bok choy to the slow cooker; cover and cook about 20 more minutes.", "Add the noodles to the slow cooker, making sure they are submerged. Cover and cook another 10 minutes.", "Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls then put in some broth. Sprinkle with cilantro and enjoy." ]
[Name] Tomato Ketchup [AuthorId] 2002169048 [AuthorName] alex.richardson [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-06-04T21:31:00Z [Description] This is my own original recipe from lots of experiments. This stuff is better then any commercial brand that might rhyme with 'signs.' I had to convert these measurements from metric to imperial. Everything should be right.  [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2 1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tomato puree", "white sugar", "cider vinegar", "salt", "garlic powder", "onion powder", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1192.4 [CarbohydrateContent] 29.6 [FiberContent] 2.0 [SugarContent] 24.9 [ProteinContent] 1.7 [RecipeServings] 5.0 [RecipeYield] 3 cups [RecipeInstructions] 1. Combine all ingredients in a pan and stir well. 2. Put on a low heat/simmer for 1-2 hours till thickened. 3. Allow to cool to room temperature. Jar and refrigerate.
[Name] Mexican Spaghetti Squash [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-06-05T12:58:00Z [Description] Make and share this Mexican Spaghetti Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "0.5", "3/4", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["spaghetti squash", "black beans", "corn", "cherry tomatoes", "ground turkey", "onion", "salt", "garlic clove", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 741.5 [FatContent] 21.8 [SaturatedFatContent] 6.9 [CholesterolContent] 130.0 [SodiumContent] 784.8 [CarbohydrateContent] 90.8 [FiberContent] 18.9 [SugarContent] 15.4 [ProteinContent] 56.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender.", "Meanwhile, place ground turkey, onion and garlic in a pan and sauté until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well.", "Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream." ]
[Name] HOMEMADE NAAN BREAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6M [PrepTime] PT25M [TotalTime] PT31M [DatePublished] 2018-06-05T17:44:00Z [Description] Soft, chewy with a nice buttery taste, this bread is so flavorful! It's a natural to serve with East Indian dishes but versatile enough to enjoy with other meals that have sauces on them! VIDEO https://www.youtube.com/watch?v=Bks80lSGASo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/25/HuezyjaVQHG38C0Du83l_Naan-Bread-3_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/xoBVFDjTImHoHygWfHe0_Naan%20Bread%20%233_Fotor.jpg"] [RecipeCategory] Breads [Keywords] ["Indian", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3", "1/2", "1", "1/3", "1/4", "1", "1/3"] [RecipeIngredientParts] ["active dry yeast", "warm water", "honey", "bread flour", "sea salt", "egg", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 15.6 [SaturatedFatContent] 6.1 [CholesterolContent] 43.6 [SodiumContent] 157.4 [CarbohydrateContent] 39.1 [FiberContent] 1.6 [SugarContent] 2.3 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 8 naan bread [RecipeInstructions] ["In a bowl of a stand mixer, combine yeast, honey and water (between 105-100ºF]; stir to dissolve and let sit until frothy, about 15 minutes. Add oil, yogurt and beaten egg; whisk to combine.", "In a medium bowl, whisk together 2 cups flour and salt. Add dry ingredients to yeast mixture, keeping about ½ cup on the side. Process on speed 3 until dough is no longer sticking at the bottom and pulled from the sides of the bowl, adding flour, about 1 tablespoons at a time.", "Transfer dough on a work surface and pulling under to form a ball. Place dough in a large bowl lightly oiled and coat ball dough by rubbing around the bowl. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size.", "Punch dough, transfer onto a lightly floured work surface and separate into 8 equal pieces; pull under to form small balls, and cover for 30 minutes.", "Heat a griddle, panini pan or a heavy skillet over medium heat. Roll down one ball at a time into a long thin oval shape, keeping the other dough balls covered. When pan is hot, place one at a time and lightly brush the top with clarified butter; cook until golden brown and large bubbles formed on top, about 3 minutes. Flip the dough on the other side and cook until golden brown as well for about 3 minutes. Repeat with the remaining dough balls." ]
[Name] Roxstarbakes Swiss Meringue Buttercream [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2018-06-05T17:50:00Z [Description] This classic vanilla swiss meringue buttercream is airy, stable and not too sweet! It's very popular and highly requested. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002153374/sYphjkP1Tu24Q63avinU_IMG_5768.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["210", "400", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "unsalted butter", "vanilla", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3296.9 [FatContent] 184.5 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 536.5 [CarbohydrateContent] 402.1 [FiberContent] 0.0 [SugarContent] 401.4 [ProteinContent] 24.8 [RecipeServings] 1.0 [RecipeYield] 1 cake [RecipeInstructions] Bring ½ cup of water to a simmer. Whisk together egg whites and sugar. Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes. Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160°F. Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you’re using a mixer]. Mix on high until the bowl is room temperature (about 15 minutes] and add salt (the peaks should be stiff]. Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated. Keep beating until thick. Add vanilla and beat 1 more minute. Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.
[Name] Panko Crusted Baked Chicken Drumsticks [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-06-05T18:03:00Z [Description] I was searching for a good baked chicken recipe with Panko that didn't have Parmesan cheese as an ingredient. My mouth likes it, my waist doesn't. Anywho this is a hybrid of a recipe I was experimenting with, and I think it's pretty tasty and kinda lean ;-) You be the judge.... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/27/Hyr7iTGTl2z9SyMdXMUg_chk.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "3/4", "1", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["chicken drumsticks", "garlic powder", "ground black pepper", "season salt", "onion powder", "paprika", "oregano", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1186.5 [FatContent] 44.8 [SaturatedFatContent] 12.0 [CholesterolContent] 354.8 [SodiumContent] 1165.3 [CarbohydrateContent] 89.8 [FiberContent] 9.3 [SugarContent] 8.0 [ProteinContent] 101.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside. Wash the chicken drumsticks in cold water; don't dry them. Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs. Lightly spray the drumsticks with the vegetable oil. Bake, loosely covered with aluminum foil for 45 minutes. Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil. Return the baking sheet to the oven, this time uncovered for another 45 minutes.
[Name] Greek Wild Pilaf Recipe [AuthorId] 2002164876 [AuthorName] Rachelle D. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-05T18:03:00Z [Description] 2 tablespoons olive oil ½ cup chopped onion 1 tablespoon garlic Zest from one lemon ½ teaspoon ground cumin ½ pound baby spinach 1 cup basmati rice 2 cups vegetable broth 4 tablespoons fresh dill, chopped and divided ½ teaspoon salt A few grinds freshly ground black pepper Juice from one lemon INSTRUCTIONS Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes). Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions). Stir in the lemon juice and the remaining fresh dill before serving. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", NA, "1/2", "1/2", "1", "2", "4", "1/2", "3", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "lemon", "ground cumin", "basmati rice", "vegetable broth", "fresh dill", "salt", "fresh ground black pepper", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.2 [FatContent] 8.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 340.8 [CarbohydrateContent] 40.5 [FiberContent] 3.3 [SugarContent] 1.5 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] INSTRUCTIONS. Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes]. Add garlic and sauté for another minute. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes]. Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions]. Stir in the lemon juice and the remaining fresh dill before serving.
[Name] Magic Bran Muffins [AuthorId] 411383 [AuthorName] Chele3397 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-05T18:04:00Z [Description] Make and share this Magic Bran Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/411383/Qc4wbuQ9Tvii6RSKBHy2_20180605_095428.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "1", "1", "1", "3/4", "1", "3", "2", "1", "1/3"] [RecipeIngredientParts] ["skim milk", "whole wheat flour", "salt", "ground cinnamon", "ground nutmeg", "baking powder", "baking soda", "rolled oats", "vanilla", "bananas", "apples", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.1 [FatContent] 15.3 [SaturatedFatContent] 2.4 [CholesterolContent] 31.8 [SodiumContent] 542.6 [CarbohydrateContent] 56.2 [FiberContent] 10.7 [SugarContent] 15.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] 18 muffins [RecipeInstructions] Pour milk over cereal and let sit for at least 10 minutes. Sift flour, spices, salt , baking powder and baking soda together. Add dry oatmeal. In a separate bowl, thoroughly blend egg, oil, vanilla, bananas and grated apples. Add cereal and milk mixture to dry ingredients, then add wet ingredients Stir until combined. Line muffin pan with paper liners. Fill liners 2/3 full. Bake 20 minutes at 375*.
[Name] Nutty Oatmeal Breakfast Cookies [AuthorId] 407625 [AuthorName] Mewnshine [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2018-06-05T18:06:00Z [Description] Make and share this Nutty Oatmeal Breakfast Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "3/4", "2", "1", "1 1/4", "2 1/2", "1/2", "1", "1", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["brown sugar", "olive oil", "canola oil", "eggs", "vanilla", "flour", "quick-cooking oatmeal", "baking soda", "salt", "unsweetened coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3239.1 [FatContent] 202.1 [SaturatedFatContent] 70.0 [CholesterolContent] 186.0 [SodiumContent] 2634.0 [CarbohydrateContent] 333.8 [FiberContent] 50.0 [SugarContent] 92.8 [ProteinContent] 56.3 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Beat eggs, oil, sugar and vanilla together. Then mix in dry ingredients. Then coconut, fruits and nuts. Bake at 366f for 9 minutes (shorter / higher temperature for smaller cookies, longer / lower temperature for larger cookies]. Cool on wire rack.
[Name] Pool Party Cake [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2018-06-05T19:01:00Z [Description] Make and share this Pool Party 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/53/59/31/cbMKKUNoRBCEMxixgEZh_Pool%20Party%20Hero%2001%2016by9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/bR5DiaATmuhpsOQlDRQR_step%2014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/BxKRgD05TBin0f8MlfG5_step%2013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/mA9mEjPLQeGZ6pt2UxMq_step%2012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/pGZPBV6dTuakgKzIwchl_step%2010b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/LTv48ffTRKYOvrk9lQSd_step%2010a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/8GQqxCDXTYmKgHgGHXvC_step%2009.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/Lypsx1iMQV6CBezc8D6j_step%2004b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/D3tU98qZSsGp6EYfc3lz_step%2011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/KxXjMID2ReGlrP4yJQGZ_step%2010c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/KZH1nkNHSuyuSsSrEHmr_step%206a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/rJLEURMpTWySWE3zbUQP_step%2005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/tcLxJbpQouYGPquvo8DS_step%2007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/f3CCfhOoSYmE8eXPrscy_step%206b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/Gu9M7YoGReinGHRA0peQ_finalstep.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/Ewi6FNfTGaqUchn7rgoh_%20step%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/mOvFhoicQdGcAgYr5Pk2_step%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/Fbqm1YeaSPyZUBlHY2MJ_step%2002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/31/DqYo3zSRTuSrP5km1Lvg_step%2004a.jpg"] [RecipeCategory] Dessert [Keywords] ["Citrus", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["Roxstarbakes Pineapple Curd", "Roxstarbakes Swiss Meringue Buttercream", "Magnolia Bakery's Vanilla Birthday Cake and 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] Preparation: You’ll want to get all of your ingredients prepped! This includes your two 9” vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You’ll want the buttercream colors in yellow, green, and two colors of your choice. Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out. Fill, crumb coat and frost cake: Get ready to fill and stack the cake. In this case, I’ll use alternating pineapple curd and buttercream. Pro tip: alternating between curd and buttercream stabilizes the next cake layer. Decorate by adding stripes: You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting! Start adding the pineapple border: Note: Pipe even dots around the border of the cake using your favorite tip. Here I’m using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple. Pipe pineapple greens using a Wilton 352s tip in green of your choice. Create the pool: Mix corn syrup and your favorite blue and spread across the cake. Create your fantastic Pool Party flamingoes: Start melting your candy melts for the beak, eyes and wings. You can use any non-frosted donuts for the body of the flamingoes. Prep three donuts in 3 different shades of pink fondant. Mold your flamingo heads and tails using fondant. Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes. Pro tip: you’ll want to make sure no one eats the spaghetti but they’re safer than sticks in your cake because they’re food safe! Placing your flamingoes: Start placing your fondant-covered donuts on the cake where you'd like. Insert flamingo heads and tail. Create flamingo wings. Add wings to flamingo pool floatie.
[Name] Chiqui’s PECAN PRALINES [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-06-06T14:34:00Z [Description] Make and share this Chiqui’s PECAN PRALINES recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "pecans", "heavy whipping cream", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.2 [FatContent] 22.9 [SaturatedFatContent] 9.1 [CholesterolContent] 42.4 [SodiumContent] 18.9 [CarbohydrateContent] 43.7 [FiberContent] 1.3 [SugarContent] 41.4 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a 4 quart heavy saucepan combine all of the above ingredients.", "Stir all over med high heat and bring to a slight rolling boil. Cook until mixture reaches 240º on a candy thermometer.", "Remove from heat and allow to cool 5 minute.", "Using a wooden spoon, beat vigorously until mixture begins to thicken (the color will change distinctly].", "Quickly drop by a tablespoon (not a serving spoon, the small one] onto sheets of parchment paper that has been lightly sprayed with Pam spray. Allow to set, which will take about 20 minutes or more." ]
[Name] Bright Seafood Stew for Two [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT17M [PrepTime] PT10M [TotalTime] PT27M [DatePublished] 2018-06-06T14:48:00Z [Description] 4-2 recipes. Weight loss comes with portion control, no doubt. I have decided to take all my favorite recipes that I find out there and adapt them to two, while adding a few additions that make it my own. In this recipe, adapted from https://food52.com/recipes/14754-dad-s-favorite-seafood-stew I have added a hit of lemon, salt and pepper to brighten up the flavor profile a bit, reduced the olive oil a tiny bit to ensure that it isn't too caloric, and as all of these recipes, will scale for 2. Photos to come. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/33/Qx5TgZyLSt2aeacjiF2K_3634EF32-4B5D-4AC1-B03D-5D478948F650.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/33/oUdNTpX7QE28fH0MdPVk_B383A06A-D5F8-41D7-AF32-E7C2C00EB89D.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/33/ezuLyi6SAGELfo4ISj0Q_a6022657-cd16-47ec-8d78-63f717d869f7--seafood_stew.jpg" ] [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1/2", "3", "2", "2", "4", "4", "4", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["cod", "sea scallops", "large shrimp", "olive oil", "garlic cloves", "roma tomatoes", "dry white wine", "basil leaves", "parsley", "cayenne", "lemon juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.6 [FatContent] 23.4 [SaturatedFatContent] 3.4 [CholesterolContent] 135.8 [SodiumContent] 1131.4 [CarbohydrateContent] 7.4 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 34.1 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes. Prep all seafood by rinsing, and thawing if frozen. Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil. Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively. Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes. Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.
[Name] Porcupine Meatballs in Sauerkraut [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-06-06T15:34:00Z [Description] Many versions of this recipe exist out there, but this is a 4-2 recipe as well. In this recipe I was looking to use up some frozen meatballs we have had sitting around for a long time. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1 1/2", "1/2", "1/2", "1/8", "1/4", "1/8"] [RecipeIngredientParts] ["crushed tomatoes", "sauerkraut", "yellow onion", "garlic clove", "salt", "black pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 662.0 [CarbohydrateContent] 20.1 [FiberContent] 5.7 [SugarContent] 1.8 [ProteinContent] 4.2 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Defrost meatballs ahead of time by placing in the refrigerator before cooking. Heat dutch oven or large sauce pan over medium heat, add oil. Add onions to the dutch oven and saute for about 2 minutes. Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat. Remove onions and garlic to a bowl and set aside. Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired. Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices. Simmer on low for about 25 minutes. Serve with root vegetables or rice as you prefer.
[Name] Banana Poppy Seed Yogurt Dressing [AuthorId] 2002177216 [AuthorName] mhommes13 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2018-06-06T20:10:00Z [Description] This is a creamy, sweet and tangy dressing that makes any fruit salad into something amazing. I usually pour it over a mixture of berries, kiwi, pineapple and more banana, but it goes excellent with absolutely any fruit! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "2", "1"] [RecipeIngredientParts] ["vanilla yogurt", "bananas", "honey", "poppy seeds", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.1 [FatContent] 4.0 [SaturatedFatContent] 1.6 [CholesterolContent] 8.0 [SodiumContent] 30.6 [CarbohydrateContent] 30.6 [FiberContent] 2.4 [SugarContent] 23.2 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 2 Cups (roughly) [RecipeInstructions] Place all ingredients into a food processor or blender. Blend until smooth and creamy. Can be poured immediately over your favorite fruit salad, or stored in an air tight container in the refrigerator for 3 - 5 days.
[Name] Char Siu BBQ'd Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-06-06T21:09:00Z [Description] Make and share this Char Siu BBQ'd Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/36/utqd5wnfSsOm9LirzGot_chicken.PNG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1/4", "1", "2 -3", "1", NA] [RecipeIngredientParts] ["brown sugar", "hoisin sauce", "five-spice powder", "black pepper", "white pepper", "minced garlic clove", "chicken", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.4 [FatContent] 35.0 [SaturatedFatContent] 9.9 [CholesterolContent] 170.3 [SodiumContent] 290.2 [CarbohydrateContent] 11.0 [FiberContent] 0.3 [SugarContent] 8.9 [ProteinContent] 42.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using].", "Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn’t burn.", "Put about half of the BBQ sauce in a small bowl for serving, and set aside.", "After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken]. Transfer the chicken to a serving platter, brush with the reserved sauce, and serve." ]
[Name] Pork Chops With Beefbroth and Fried Onions [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2018-06-06T23:33:00Z [Description] Make and share this Pork Chops With Beefbroth and Fried Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "1", "5", "10", "1"] [RecipeIngredientParts] ["beef broth", "onions", "butter", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.4 [FatContent] 25.8 [SaturatedFatContent] 10.9 [CholesterolContent] 157.7 [SodiumContent] 297.9 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 42.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Remove fat from Pork chops edges with paring knife. Mix beef broth red wine. Place pork in mixture to marinate for 1hour. Melt butter in fry pan fry pork chops 3 at a time until deep brown with no pink. fry onion rings until golden. Pour marinade on top of meat and place fried onions. cook for about 10 minutes more. serve hot.
[Name] Steak With Curry and Red Wine Sauce [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2018-06-06T23:46:00Z [Description] Make and share this Steak With Curry and Red Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2"] [RecipeIngredientParts] ["curry powder", "red wine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1488.0 [FatContent] 100.3 [SaturatedFatContent] 45.8 [CholesterolContent] 517.0 [SodiumContent] 521.7 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 123.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix curry with red wine. place steaks in Marinade 2hours. Melt butter in fry pan fry on each side of steaks until well done. Pour rest of marinade over steaks cook for 1 minute more.
[Name] Garlic Sesame Noodles [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-06-07T02:05:00Z [Description] This recipe is so easy you don’t even need to fire up a pan to cook. Cook the noodles, make the sauce, and then toss them together. Pau Hana! (work is done, in Hawaiian ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/Hnbp8GdQQY0cVJ3R9sJg_3949394720_c854047191_o11.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1", "3", "1", "2"] [RecipeIngredientParts] ["angel hair pasta", "soy sauce", "rice vinegar", "sugar", "garlic", "sesame seeds", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.8 [FatContent] 9.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1533.0 [CarbohydrateContent] 123.7 [FiberContent] 6.3 [SugarContent] 11.0 [ProteinContent] 23.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta according to the package instructions until al dente. Mix all the ingredients except green onions for the sauce in a small bowl, add the sugar slowly and last so it can be dissolved. stir to combine well. When the pasta is cooked, drain with a colander. Transfer the noodles to a big mixing bowl, add the Sauce and green onions, stir to combine well. Serve immediately.
[Name] Da Kine Mac Salad [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-07T02:23:00Z [Description] Make and share this Da Kine Mac Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/40/atqL7a7FSdKqnl1sWHj5_FGHFGHFG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/1iLRlwiAQdKnv4iMdfx8_3949394720_c854047191_o11.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/4", "2", "1", "1 1/2", "1", "3/4", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["macaroni", "mayonnaise", "dill pickles", "pickle juice", "mustard", "sugar", "red wine vinegar", "onions", "black olives", "celery", "carrot", "sea salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.9 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 457.8 [CarbohydrateContent] 62.5 [FiberContent] 4.0 [SugarContent] 5.5 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool. In a medium bowl, whisk together the mayonnaise, pickle juice, mustard and red wine vinegar. Add the minced onion, celery, carrot, dill pickles and macaroni. Toss to coat evenly and season generously with sea salt and freshly ground pepper.
[Name] Coconut Almond Dark Chocolate Fat Bomb [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-07T06:20:00Z [Description] Make and share this Coconut Almond Dark Chocolate Fat Bomb recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "5", "4", "1/3"] [RecipeIngredientParts] ["coconut flakes", "coconut cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.0 [FatContent] 11.0 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 56.8 [CarbohydrateContent] 19.5 [FiberContent] 1.8 [SugarContent] 16.8 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] 8 pieces [RecipeInstructions] Mix all ingredients, then divide into 8 parts. roll each part into a ball. don't eat too many -- .
[Name] CHICKEN in CREAMY JALAPEÑO CHEESE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-07T13:49:00Z [Description] This 30 minutes easy recipe is packed with flavors! It is the perfect dish to make when you're running short on time... VIDEO https://www.youtube.com/watch?v=jwVEX9rypAY [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/42/RVf9BWxaR4Kv5QJ0U6jr_Chicken-in-Creamy-Jalape%C3%B1o-Cheese-Sauce-2_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/CUkOIGuS86Mtq5Q2vVuv_Chicken%20in%20Creamy%20Jalape%C3%B1o%20Cheese%20Sauce%20%232_Fotor.jpg"] [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "1/2", "1/2", "2/3", "2", "1", "1", "1", "1/2", "1", "2", "1/8", "1"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "fresh ground black pepper", "sea salt", "garlic cloves", "dried ancho chile powder", "cumin", "low sodium chicken broth", "heavy cream", "aged cheddar cheese", "cornstarch", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.7 [FatContent] 28.9 [SaturatedFatContent] 15.6 [CholesterolContent] 115.8 [SodiumContent] 434.0 [CarbohydrateContent] 8.5 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon. Return skillet and the juices on the stove. When liquids simmer, add onion, red and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice; stir and cook for 10 minutes. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings.
[Name] Scott Conant's Italian Cheesecake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-06-07T16:27:00Z [Description] CHOPPED judge Scott Conant's family always makes this traditional Neapolitan ricotta pie at Easter. It was featured in the April 2018 Food Network Magazine. This makes a very large pie. It should be easy to make a half pie and place in smaller pan. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "1/2", "1/2", "1/2", "2", "6", "1", "14", "5", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "eggs", "unsalted butter", "unsalted butter", "sugar", "whole milk ricotta cheese", "heavy cream", "eggs", "pure vanilla extract", "cooked white rice", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.6 [FatContent] 31.1 [SaturatedFatContent] 18.1 [CholesterolContent] 273.7 [SodiumContent] 190.6 [CarbohydrateContent] 64.4 [FiberContent] 0.9 [SugarContent] 34.3 [ProteinContent] 19.5 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes. Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside. Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with a rubber spatula. Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing into squares.
[Name] Steamed Whole Artichokes by Tyler Florence [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-06-07T16:48:00Z [Description] From April 2018 Food Network Magazine. He writes, "Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods. [Images] character(0) [RecipeCategory] Artichoke [Keywords] ["Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "2", "2", "1/4", "2", "1", NA, "2", "4"] [RecipeIngredientParts] ["parsley", "garlic cloves", "bay leaves", "lemons", "dry white wine", "olive oil", "chicken broth", "artichokes", "salted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.0 [FatContent] 39.7 [SaturatedFatContent] 17.3 [CholesterolContent] 61.1 [SodiumContent] 1821.4 [CarbohydrateContent] 23.6 [FiberContent] 8.7 [SugarContent] 4.5 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.", "Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. If you wish, trim the thorny tips of the leaves with kitchen shears.", "Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted in the base meets no resistance, about 30 minutes.", "Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart].", "Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat." ]
[Name] Fettuccine With Creamy Pesto [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-07T17:07:00Z [Description] Make and share this Fettuccine With Creamy Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "2", "3/4", "1", "1", "1/2", "3/4", NA, "1/4"] [RecipeIngredientParts] ["fettuccine", "spinach", "unsalted butter", "heavy cream", "nutmeg", "lemon, zest of", "salt", "parmesan cheese", "fresh ground pepper", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.5 [FatContent] 31.7 [SaturatedFatContent] 18.2 [CholesterolContent] 164.7 [SodiumContent] 669.2 [CarbohydrateContent] 65.5 [FiberContent] 4.4 [SugarContent] 2.1 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 tsp salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce. Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
[Name] Cranberry Scones [AuthorId] 2001598837 [AuthorName] planetearth [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-06-07T21:17:00Z [Description] These are my favorite scones that I've been making for years. Nice crisp outer crumb with an Oh So Tender crumb inside. Feel free to change up fruit. Example* Cranberry Orange, Blueberry Lemon, Currant Vanilla (Madagascar Vanilla Bean Paste my Fav), or Strawberry Almond (extract and nut). They freeze very well and make a great grab and go breakfast! To thaw, I place under a glass dome the night before. Or you can always microwave for a bit till warm. Enjoy [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breakfast", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2 3/4", "1/2", "1", "1/4", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["fresh lemon juice", "milk", "orange zest", "all-purpose flour", "granulated sugar", "baking powder", "salt", "butter", "cranberries", "milk", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.0 [FatContent] 13.1 [SaturatedFatContent] 8.1 [CholesterolContent] 35.0 [SodiumContent] 327.0 [CarbohydrateContent] 49.2 [FiberContent] 1.8 [SugarContent] 13.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] 8 Scones [RecipeInstructions] Preheat oven to 425°F (220°C]. Line 1 or 2 large baking sheets with parchment paper. In glass measuring cup or a bowl, stir lemon juice and orange zest into milk; set aside. In a large bowl, combine 2-3/4 cups (675 mL] flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm] circle; cut into 8 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm] apart. Topping: Brush tops of scones with milk and sprinkle with turbinado sugar. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 min before serving.
[Name] Cedar Grilled Mediterranean Naan Pizza [AuthorId] 2002178384 [AuthorName] ToddAlanWoodcraft [CookTime] PT12M [PrepTime] PT12M [TotalTime] PT24M [DatePublished] 2018-06-07T21:17:00Z [Description] Looking for something easy and quick to whip up for dinner, or to use as a great appetizer? This Cedar plank smoked Grilled Mediterranean Pizza. Take a trip to the Mediterranean with this delicious smokey and savory pizza! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "1", "2", "1/4", "1", "1", "1/4", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["pesto sauce", "part-skim mozzarella cheese", "romano cheese", "zucchini", "red onion", "kalamata olive", "fresh basil leaf", "romano cheese", "fresh water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.8 [FatContent] 30.5 [SaturatedFatContent] 16.4 [CholesterolContent] 111.8 [SodiumContent] 1460.4 [CarbohydrateContent] 8.4 [FiberContent] 1.1 [SugarContent] 3.3 [ProteinContent] 38.5 [RecipeServings] 4.0 [RecipeYield] 1 Naan per person [RecipeInstructions] 1. Float Cedar Grilling board in pan of water for 1 to 2 hours, so not fully submerge. After soak time, remove from water and place on counter. 2. Heat grill to 325 to 350F. 3. Place 1 Naan flat breads on each Grilling Board (dry side]. 4. One each Naan, spread 2 tablespoons Pesto or Pizza sauce. 5. Top each Naan with 1/2 cup mozzarella. 6. On each Naan, lay 1/3 cup of thinly sliced zucchini, also add Onion (to your taste] and place amount of olives you desire. 7. Add one-quarter of the salami to each Naan. 8. Top each Naan with sprinkling of grated Romano cheese. 9. Carefully place Grilling Boards on the Grill, off center and with indirect heat. 10. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender. This is about 8 to 12 minutes, check on progress at 8 minutes into cooking to see if it needs more time. 11. Once Naan is done and cheese is slightly browned, top with fresh basil leaves as desired. 12. Carefully remove Grilling Boards from Grill, as they will be hot, and let Naan rest for 2 to 3 minutes before cutting and serving. 13. Use Grilling Board as serving tray, plate and serve!
[Name] Gluten-Free Cherry and Chocolate Muffins [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-06-07T21:19:00Z [Description] What could be better than a freshly baked cherry and chocolate chip muffin? Wonderfully moist and fluffy, these muffins are a winner. Cherries and chocolate are a brilliant combination. When cherries are in season, this muffin recipe is an all time favourite. If you don’t happen to have fresh cherries, you can substitute them for frozen ones. Cherries contain many health benefits, some of which are powerful antioxidants, vitamin C and fiber [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001912301/NnMx1p36Smu1vzKbYeDZ_cherry%20chocolate%20muffins.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Cherries", "Fruit", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1", "1/2", "1", "1/2", "1/2", "2", "1", "1", "3/4"] [RecipeIngredientParts] ["tapioca flour", "xanthan gum", "sea salt", "milk", "extra virgin olive oil", "honey", "eggs", "pure vanilla extract", "chocolate chips", "fresh cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.9 [FatContent] 14.8 [SaturatedFatContent] 4.5 [CholesterolContent] 30.1 [SodiumContent] 119.6 [CarbohydrateContent] 30.6 [FiberContent] 1.7 [SugarContent] 23.7 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 360 F and line a muffin pan with paper liners. In a large bowl combine flour, xanthan gum, and salt. In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine. Gently stir in chocolate chips and cherries. Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden. Remove from the oven and leave to cool.
[Name] Roasted Garlic Mayonnaise [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-06-07T22:01:00Z [Description] This stuff is the best! I make it about a dozen times a year. Better than any store bought garlic mayo I ever tasted. Takes tuna salad to a whole new level. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/xgpaz8a4TLsRuY1FGeoL_GMayo.jpg" [RecipeCategory] Spreads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA] [RecipeIngredientParts] ["garlic clove", "mayonnaise", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the head off the the top of a garlic clove, about a half inch from the top. Drizzle olive oil and, salt and pepper over the top. Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes. Wrap the bottom in the leftover foil and squeeze out the roasted garlic, be careful as it is extremely hot. By the time you mash it up, it will lose a lot of it's heat. Squash, smash and mince the garlic up with a knife, I make it a paste, lightly salt the garlic and whisk with 1/2 cup of your favorite mayo. Done. *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-].
[Name] No-Churn Coffee-Caramel Crunch Ice Cream [AuthorId] 62025 [AuthorName] Stephen Shafer [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2018-06-07T22:53:00Z [Description] Make and share this No-Churn Coffee-Caramel Crunch Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["3/4", "2", "1 1/2", "1", "1/3", "1/3"] [RecipeIngredientParts] ["sweetened condensed milk", "instant espresso powder", "heavy cream", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.8 [FatContent] 19.0 [SaturatedFatContent] 11.8 [CholesterolContent] 70.9 [SodiumContent] 73.0 [CarbohydrateContent] 17.2 [FiberContent] 0.0 [SugarContent] 15.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 1/2 Gallon (give or take) [RecipeInstructions] Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.]. Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain. Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl. Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
[Name] P.O.G. Passion Fruit, Orange & Guava Juice. [AuthorId] 102724 [AuthorName] Kana K. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-08T01:30:00Z [Description] Read this recipe in a magazine many years ago. I think it tastes better then the overly sugared pre-made stuff you get in Hawaii. Or as most people have been introduced to it, the glass of it on all inner island flights on Hawaiian Air. Makes a pretty decent booze mixer too ;-) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/51/6pUg5VmQhOrrkLUTIzDH_pog.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/51/GbrLtQjTQ8eTMFxGck10_pog.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/51/old6kPx8R7uGbS4pTvrC_pof.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/hhAU25jPSKaR1hTaH1gX_POG.jpg" ] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["guava nectar", "passion fruit juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 6.5 [FiberContent] 0.1 [SugarContent] 5.2 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix. Chill. Serve.
[Name] Fried Rice Spice [AuthorId] 102724 [AuthorName] Kana K. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-08T03:57:00Z [Description] This is a go to for convenience. It's a lot like the fried rice mix packets you can buy at the supermarket. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/2uGbtzjdSqysHKRDFWa6_saltfish-fried-rice-recipe-8.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "ginger powder", "sugar", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 8.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 194.9 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients well. Store in a sealed container.
[Name] BEST CINNAMON ROLLS EVER!! [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-06-08T04:00:00Z [Description] Make and share this BEST CINNAMON ROLLS EVER!! recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 3/4", "3/8", "1/4", "3", "1/2", "2", "5 1/2", NA, "1/3", "1/3", "1/2", "1/2", "4", "1", "2", NA] [RecipeIngredientParts] ["warm water", "sugar", "salt", "eggs", "flour", "white sugar", "brown sugar", "cinnamon", "butter", "cream cheese", "vanilla", "powdered sugar", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.5 [FatContent] 8.5 [SaturatedFatContent] 3.8 [CholesterolContent] 30.9 [SodiumContent] 203.2 [CarbohydrateContent] 41.7 [FiberContent] 1.3 [SugarContent] 18.9 [ProteinContent] 4.4 [RecipeServings] 24.0 [RecipeYield] 24 rolls [RecipeInstructions] In a large mixing bowl combine warm water, sugar, oil, and yeast. Stir it a few times, then let it sit for a full 15 minutes. Now add the salt and eggs and flour to the yeast mixture (add more flour if too sticky, but it should be soft]. Mix together for 10 minutes in mixer ( I use my Bosch]. Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold. After it has doubled in size, you want to pour some oil onto the counter (instead of flour] to roll your dough out on. Press it into a rectangle. Melt butter in a microwave safe bowl, and pour it onto the dough that you have pressed out into a rectangle. In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle it over the melted butter. Tightly roll into a log and cut into 20-24 even sized pieces. Place on baking tray with parchment paper on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. Bake at 400 for 12-15 minutes. While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth. When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
[Name] Tuna Rice With Cheese Sauce [AuthorId] 2000784704 [AuthorName] Bruce M. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-06-08T17:05:00Z [Description] Super quick and easy to make. Tastes great. Perfect on a tight budget! And the cat gets the treat of the Tuna can!!! [Images] character(0) [RecipeCategory] Tuna [Keywords] ["White Rice", "Rice", "Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["tuna", "Minute Rice", "butter", "flour", "milk", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 887.2 [FatContent] 33.3 [SaturatedFatContent] 18.0 [CholesterolContent] 131.1 [SodiumContent] 401.5 [CarbohydrateContent] 90.2 [FiberContent] 2.0 [SugarContent] 0.2 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare rice as directed, mix in tuna before covering and letting set. Melt butter in small sauce pan. Stir in flour, salt and pepper until golden brown. Add milk and stir until thickened and starting to bubble. Add cheese and stir until melted. Serve Tuna and rice, pouring cheese sauce over top.
[Name] Dooky Chase's Southern Fried Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-06-09T00:05:00Z [Description] Dooky Chase is a New Orleans restaurant considered by many to have the best southern fried chicken in America. This recipe is from the Dooky Chase cookbook written by Leah Chase. Her tips are to use "Pet" brand evaporated milk, After dipping the chicken in the egg and dusting it in flour, let the chicken sit for about 10 minutes before putting it in the oil to fry. · [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/55/bk1YLJrHSbO7bANTi1Do_FrChkn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/I03ru73lRBeqiklOPsUa_ec59d20fd22590f9410c2625c7b60e1d.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Creole", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1/2", "1/2", "2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["chicken", "salt", "black pepper", "eggs", "evaporated milk", "water", "flour", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2971.5 [FatContent] 274.7 [SaturatedFatContent] 45.2 [CholesterolContent] 357.3 [SodiumContent] 2054.3 [CarbohydrateContent] 52.8 [FiberContent] 2.4 [SugarContent] 0.3 [ProteinContent] 75.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.", "In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.", "Heat oil to 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels." ]
[Name] Blueberry Cobbler [AuthorId] 801912 [AuthorName] Maureen in MA [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-06-09T18:53:00Z [Description] This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4 1/2", "1", "1/3", "1", "1/2", "1 1/2", "1/2", "1 1/2", "2 1/4", "6", "3/4"] [RecipeIngredientParts] ["fresh blueberries", "all-purpose flour", "sugar", "lemon juice", "lemon zest", "all-purpose flour", "kosher salt", "sugar", "baking powder", "unsalted butter", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.0 [FatContent] 34.8 [SaturatedFatContent] 21.3 [CholesterolContent] 106.9 [SodiumContent] 517.1 [CarbohydrateContent] 84.9 [FiberContent] 5.4 [SugarContent] 38.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 4-6 Serving [RecipeInstructions] Preheat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside. To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. Let cool slightly. Serve warm, with cream to pour on top, if desired.
[Name] Korean Street Toast [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-06-09T20:10:00Z [Description] Korean street toast is a breakfast sandwich sold on the streets of Korea. It's basically a grilled ham and cheese sandwich with veggies, ketchup and a sweetener. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/57/MYv0jYvDRhSEk6L7PWR3_kst.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Korean", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/4", "5", "4", "2", "2", "2", "3"] [RecipeIngredientParts] ["cabbage", "onion", "carrot", "eggs", "salt", "black pepper", "butter", "ham", "American cheese", "ketchup", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.9 [FatContent] 38.8 [SaturatedFatContent] 22.4 [CholesterolContent] 271.4 [SodiumContent] 1366.4 [CarbohydrateContent] 38.1 [FiberContent] 2.3 [SugarContent] 11.5 [ProteinContent] 13.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, add cabbage, onion, carrot, eggs, salt and pepper; combine well using chopsticks as the mixture will be to thick to whisk. Heat a large skillet over medium heat; melt 2 tablespoons butter. Pour egg mixture, trying to make it a square shape. Cook until bottom is cooked, about 2 to 3 minutes. Cut egg in half, and flip over. Cook another 2 to 3 minutes until fully cooked. Meanwhile butter, both sides of bread. When egg mixture is cooked, remove from skillet and add ham slices to heat them up, after flipping once, place one slice of cheese over each slice. Now, toast the buttered bread both sides, about 2 minutes each side, or until golden brown. Remove form skillet. To build, Place egg on toast then place warm ham and cheese, lightly squirt the ketchup and sprinkle the sugar right on top. Cover with the other slice of buttered and toasted bread. enjoy!

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