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[Name] Stove Top Cream Cheese and Velveeta Mac and Cheese [AuthorId] 354295 [AuthorName] Chef Dine [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-06-09T21:39:00Z [Description] Make and share this Stove Top Cream Cheese and Velveeta Mac and Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/58/OvOIvnDT0WYvaDqNb1q1_20181124_130547.jpg.png", "https://img.sndimg.com/food/image/upload/v1/img/feed/535958/ChhyHXyRNCKoaESrlti1_20190303_194601.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["32", "16", "8", "1/4", "1/4", "3 1/2", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["macaroni noodles", "Velveeta cheese", "cream cheese", "butter", "flour", "milk", "sharp cheddar cheese", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 643.8 [FatContent] 30.1 [SaturatedFatContent] 18.3 [CholesterolContent] 95.5 [SodiumContent] 1033.6 [CarbohydrateContent] 66.8 [FiberContent] 2.5 [SugarContent] 5.8 [ProteinContent] 25.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil noodles and drain. While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring . Slowly add the milk will continuously stirring. Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. . Remove from heat and let cool 10 minutes. Poor over noodles and mix well.
[Name] Steak Fried Rice [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-09T22:28:00Z [Description] Make and share this Steak Fried Rice 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/102724/le9lotUdRLWj0XtoNoZJ_steakfr.jpg" [RecipeCategory] Rice [Keywords] ["Meat", "Hawaiian", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "3", "2", "3 -4", "1 -2", "2"] [RecipeIngredientParts] ["garlic", "peas", "green onion", "cooked white rice", "eggs", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.7 [FatContent] 22.0 [SaturatedFatContent] 4.2 [CholesterolContent] 137.9 [SodiumContent] 325.0 [CarbohydrateContent] 48.0 [FiberContent] 3.0 [SugarContent] 2.9 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tablespoons of the oil in a wok or sauté pan. When the oil is hot, add in the diced steak and toss. Add in the garlic and peas and heat through. Add in most of the green onions and eggs and heat through. Remove the mixture and keep to the side. Reheat the pan and coat the bottom of the wok with oil. When the oil is hot, add in the rice and allow it to sizzle and fry. Toss occasionally to heat through and lightly caramelize. Season with soy sauce and a little A1 sauce. Add in the reserved steak mixture and toss to evenly distribute. Add in the sesame oil and adjust seasoning with soy sauce and A1. Sprinkle the remainder of the green onions over the top and serve.
[Name] Kana's Loco Moco [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-06-09T23:37:00Z [Description] This is a modern Hawaiian staple. Developed in Hilo on the big island. Generally a Salisbury steak (errr, hamburger) over a bed of rice and topped with a fried egg and gravy. My version is a bit healthier by not making the gravy out of pan drippings (Some places will even cook the burger in oil to make it tastier and easier to make the roux for gravy and drop the burger back into the gravy). *Note - The gravy will be much more than you will need, it makes about 1 cup and you will only need about a half of it, I thought for the sake of efficiency, who wants to keep a half a can of beef broth in the fridge? Lastly, this is a small order, order it in Hawaii and you might get the kitchen sink, 2 cups rice, 2 burger patties and 2 fried eggs! Better get some surfin' or hikin' in brah ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/L4bslCaTsGBgE8bw4bWc_lmoco.jpg" [RecipeCategory] Rice [Keywords] ["Meat", "Hawaiian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "1", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["hamburger", "cooked rice", "butter", "flour", "beef broth", "salt", "pepper", "Kitchen Bouquet"] [AggregatedRating] nan [ReviewCount] nan [Calories] 736.3 [FatContent] 37.0 [SaturatedFatContent] 19.9 [CholesterolContent] 137.2 [SodiumContent] 1461.9 [CarbohydrateContent] 65.4 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 32.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Steam the rice, as the rice is finishing prepare the gravy and start cooking the burger Press the ground beef into a patty, season with salt and pepper. Grill or fry to desired doneness. Place the steamed rice in a bowl. Place the burger on the rice and keep warm. Fry the egg sunny side up. Just before the egg is done, pour the warm gravy over the burger so it glazes both the burger and the rice. Slide the sunny side up egg over the burger. Serve immediately.
[Name] Calexico Burrito [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-06-10T00:09:00Z [Description] Easy peasy way to use up leftover store bought rotisserie chicken. Slightly sweet & spicy, gooey goodness ! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/BGR56kFaQWGXGSfVWDj7_calb.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 -2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["monterey jack pepper cheese", "avocado", "sweet onions", "flour tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.8 [FatContent] 34.8 [SaturatedFatContent] 10.6 [CholesterolContent] 129.9 [SodiumContent] 453.6 [CarbohydrateContent] 25.9 [FiberContent] 8.0 [SugarContent] 2.1 [ProteinContent] 46.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Warm tortilla on a pan or in the oven for about 30 seconds until pliable. Spread tortilla with chili sauce Toss in the chicken, onions, avocado, and pepper jack. Roll tightly bending the side edges in as you roll it up. Heat a teaspoon of butter or oil in a pan and lightly toast both sides turning once. Dig inches.
[Name] Chinese Baked Chicken Wings [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-06-10T03:43:00Z [Description] Honey soy baked chicken wings with garlic and 5 spice that are easy to make and way healthier than takeout. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/yJTfhh0zSvCyaDsLnnxS_bchick.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2/3", "1", "1", "2", "6", "1/2", "1/2", "1 -2", "1"] [RecipeIngredientParts] ["chicken wings", "honey", "soy sauce", "ginger", "garlic cloves", "five-spice powder", "ground black pepper", "sesame seeds", "green onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 667.5 [FatContent] 37.1 [SaturatedFatContent] 10.3 [CholesterolContent] 174.8 [SodiumContent] 2850.1 [CarbohydrateContent] 36.6 [FiberContent] 1.1 [SugarContent] 31.9 [ProteinContent] 47.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge for a minimum of 2 hours, up to overnight. Flip the bag in between, for even marinating. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top. Place wings on the baking rack, bottom side up. Brush a generous amount of honey on the bottom side of the chicken wings. Bake until the bottom side of the wings turns golden brown, 10 minutes. Flip the wings and brush honey on top. Bake for 10 minutes. Take out the baking tray and brush honey again. Cook for another 5 to 8 minutes, until the wings are cooked and the surface turns dark brown and crispy. Sprinkle with sesame seeds and let cool for 5 minutes, garnish with green onion and serve.
[Name] Ahi Tuna Potstickers [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-06-10T04:50:00Z [Description] This used to be a staple at Bubba's diner in San Anselmo, California. Sadly it exists no more, but the recipe survives thanks to former owner John Serran's willingness to share it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/CmRf3MP3RFaiKI49kdup_gyoza.jpg" [RecipeCategory] Tuna [Keywords] ["Chinese", "Asian", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "2", "20", NA] [RecipeIngredientParts] ["fresh ahi tuna", "fresh ginger", "green onion", "eggs", "sherry wine", "soy sauce", "wonton wrappers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.2 [FatContent] 9.8 [SaturatedFatContent] 2.7 [CholesterolContent] 186.2 [SodiumContent] 1124.6 [CarbohydrateContent] 28.1 [FiberContent] 1.8 [SugarContent] 1.3 [ProteinContent] 37.2 [RecipeServings] 4.0 [RecipeYield] 20 potstickers [RecipeInstructions] ["For the filling: Place the tuna on a cutting board. Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl. Mince the ginger and green onions and add to the tuna. Blend in the egg whites, wine and the soy sauce. Toss, and chill in the refrigerator for 30 minutes.", "To assemble: Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Dip your finger in the water (or use a wet brush] and run your wet finger (or wet brush] along 2 connected edges of the wrapper. (Say, for example, the left side and the bottom.] The area you are creating here is a moist strip along the half of the perimeter where water is applied. Fold the wrapper over on the diagonal. The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket. Remember that the water acts like a glue. Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open. (If you get pulled away in the process of assembling, cover the wrappers with a kitchen towel to keep them moist until you get back.].", "To give the folded-over wrappers that traditional pot sticker look, pick up the wrapper and fold over the sides that have been joined with water in a pleating action. Make 3 or 4 pleats. Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other. If they are left touching, they will stick together, which is bad news because, when you go to separate them, you will have pot stickers with holes. However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker. When all of the pot stickers are assembled in wrappers, you can cook them immediately at this point or you can freeze them for future cooking. We use to freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage.", "For the potstickers: Heat a griddle, wok, or pan over medium-high heat. When hot, cover the bottom with nonstick spray. Put the potstickers in the pan and cover with a tight-fitting lid (or, if you are working on a griddle, use a pan to cover the pot stickers].", "Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid. Let the potstickers steam for about 4 minutes. If you really need to satisfy your curiosity and take a peek, just be sure to add more water. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. We use to serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce. (Chopsticks are provided.] I also recommend them with any good commercial spicy chili oil. To make the soy dipping sauce, mix equal parts soy and rice wine or black vinegar. Enjoy!" ]
[Name] Summer Corn Chowder [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-06-10T18:15:00Z [Description] I tweaked this recipe a little (isn't a recipe just a guideline, anyway?), but I'll post as written. I had some fresh corn on the cob and the rest was frozen. I also used turkey bacon and baked in the oven instead of cooking with the onion. Instead of adding water, I added chicken broth. I also sauteed some bell pepper, hot pepper, and celery with the onion. I used fresh oregano, basil, parsley, and cilantro and evaporated milk instead of half and half. The honey was left out completely. Great flavors--hearty yet light at the same time. Recipe courtesy of Cooking Classy which she adapted from Cooks Illustrated via Tracy's Culinary Adventures. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3", "5", "1", "1/4", "1", "5", "1", "1/2", "1", NA, NA, "1", "1", "2 -3", NA] [RecipeIngredientParts] ["corn", "butter", "bacon", "yellow onion", "all-purpose flour", "garlic clove", "water", "yukon gold potato", "dried thyme", "bay leaf", "salt", "pepper", "half-and-half", "honey", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 15.9 [SaturatedFatContent] 7.9 [CholesterolContent] 34.7 [SodiumContent] 134.4 [CarbohydrateContent] 58.9 [FiberContent] 5.7 [SugarContent] 11.6 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes]. Add the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky]. Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.
[Name] Big Willy's Suicide Burger [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-10T19:47:00Z [Description] The inspiration for this monstrosity came from a meme titled "the real dangers of marijuana" There is really no need for measurements, but I put them in anyway, hey, it's your funeral ;-) *"Chef's" note: Do not add vegetables, there is already Ketchup on it, sissy !!!!! lol! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/PX1boNOISheqitxZyKlo_34919433_555602758167013_6102010077814718464_n.jpg" [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/4 - 1/3", "1/4", "4 -8", "8", "1", "1", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["English muffin", "bacon", "ground beef", "mozzarella cheese", "French fries", "ketchup", "mayonnaise", "oregano", "olive oil", "yellow mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.3 [FatContent] 36.6 [SaturatedFatContent] 14.5 [CholesterolContent] 118.5 [SodiumContent] 791.2 [CarbohydrateContent] 25.4 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 35.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] cook the bacon to desired doneness, not too crispy, set aside. Cook fries according to package direction in oven, set aside. Form the ground beef into a burger, Salt and pepper the burger and cook to desired doneness, medium well. After flipping the burger, top with 1/3 of the shredded mozzarella cheese and cover with lid until slightly melted. When finished top with bacon. Toast the top half of an English muffin and the bottom half of a hamburger bun on a hot griddle for 30 seconds. When finished brush, the English muffin with olive oil and top with 3/4 shredded mozzarella cheese, mini pepperoni and sprinkle the oregano over the top, on the bottom hamburger bun, spread with the mayo and mustard. The build: Place the french fries on the already mayo and mustard infused bottom hamburger bun. add the cooked french fries and add the ketchup over the top. Place the bacon cheeseburger on top of the fries, top sandwich with the English muffin pizza. place under hot broiler until cheese melts on the pizza. When ready to gorf, simply flip the the English muffin over and -- bon appetite -- lol!
[Name] Balsamic Glazed Salmon With Strawberry Salsa [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-06-10T20:56:00Z [Description] An easy balsamic glazed salmon with quick strawberry salsa - a perfect simple, healthy meal for busy weeknights! lifeasastrawberry.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/628753/GcuGGSkoSCm7RMjS9KbI_Balsamic%20Glazed%20Salmon%20with%20Strawberry%20Salsa.png" [RecipeCategory] Very Low Carbs [Keywords] ["Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "2", "3/4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["salmon", "strawberry", "cilantro", "green onion", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 6.3 [SodiumContent] 10.6 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 2.8 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] 1. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper. 2. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven. 3. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately. 4. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl. 5. Add salt and pepper to taste. 6. Store salsa in the fridge until you're ready to serve.
[Name] Honey Garlic Salmon With Brussel Sprouts [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-06-10T21:26:00Z [Description] Make and share this Honey Garlic Salmon With Brussel Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/3", "1/4", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "Brussels sprout", "garlic cloves", "honey", "low sodium soy sauce", "black pepper", "lemon", "basil leaves", "oregano", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.0 [FatContent] 10.7 [SaturatedFatContent] 2.0 [CholesterolContent] 104.6 [SodiumContent] 727.6 [CarbohydrateContent] 35.3 [FiberContent] 3.8 [SugarContent] 25.8 [ProteinContent] 50.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly! I like to remove the stems from mine and cut them into quarters. mince or grate garlic. cut lemon into wedges to serve. In a small bowl, whisk together the garlic, soy sauce and honey. Place the salmon filet in the center of the sheet. Place the brussels in the bowl and toss them with half of the honey garlic mixture. Spread the brussels around the salmon. Brush the remaining honey garlic mixture over the salmon. It’s okay if you have some left – you can use it to brush on once the salmon is finished! I like to add some freshly cracked pepper on top t00. Roast the salmon and brussels for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce!
[Name] Aunt Nellie's Cabbage Fritters [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-06-10T21:38:00Z [Description] Make and share this Aunt Nellie's Cabbage Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/4", "1/2", "1", "1/4", "2", "1/4"] [RecipeIngredientParts] ["white cabbage", "onion", "bacon", "all-purpose flour", "salt", "pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.8 [FatContent] 6.8 [SaturatedFatContent] 1.3 [CholesterolContent] 33.0 [SodiumContent] 234.2 [CarbohydrateContent] 5.5 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine all ingredients, except oil, and mix well. Place a large skillet over medium heat and add vegetable oil. Drop heaping tablespoons of batter into skillet; be sure not to overcrowd skillet. Cook two to three minutes per side, or until golden brown. Remove to a paper towel lined plate, repeat with remaining batter. Serve immediately.
[Name] Crispy Lebanese Chicken [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2018-06-10T23:17:00Z [Description] http://grazedandenthused.com/crispy-lebanese-chicken-paleoaipwhole30/ This version of the recipe combines my favorite chicken thigh preparation a la adding chicken thighs skin side down to a cold pan and then turning the heat up. It crisps the skin slowly so you don’t burn the outside with an uncooked middle. Bringing this over again to get accurate nutritional counts and for import into Plan to Eat [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/628753/jQeIwMDfRxaNYXhVQkTY_Crispy%20Lebanese%20Chicken.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Southwest Asia (middle East]", "Very Low Carbs", "High Protein", "High In..."] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1 1/2", "1/2", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["chicken thighs", "garlic cloves", "olive oil", "lemon zest", "sea salt", "dried oregano", "ground cinnamon", "ground turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.0 [FatContent] 38.1 [SaturatedFatContent] 10.2 [CholesterolContent] 191.0 [SodiumContent] 464.3 [CarbohydrateContent] 2.1 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Chicken should be bone in and skin on.", "Have ready some additional sea salt and lemon juice for seasoning.", "Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side] and pull meat away from bone so the chicken thigh lays flat. pan>.", "Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.", "Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.", "Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes] then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes]. pan>.", "Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan." ]
[Name] Strawberry Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-06-11T19:35:00Z [Description] Make and share this Strawberry 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/53/59/70/Z7IdXuYOTvOubvEczqy9_5172223__Ariana-Grande-Cake__07-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/70/2ld9Zl1Thy4L5O9LkzFj_Photo%20Jun%2008%2C%2011%2022%2042%20AM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/70/YPZdEsZQ3qhA2el5hteg_Photo%20Jun%2008%2C%2011%2026%2022%20AM.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/2", "3", "1 1/4", "1 1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "sea salt", "strawberry gelatin", "water", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5268.9 [FatContent] 127.6 [SaturatedFatContent] 19.7 [CholesterolContent] 570.0 [SodiumContent] 3273.4 [CarbohydrateContent] 950.9 [FiberContent] 12.6 [SugarContent] 612.6 [ProteinContent] 86.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low. Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing. Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s] about 1/2 way full with the batter. Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
[Name] Super Pot Roast [AuthorId] 292090 [AuthorName] daytonajill [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-06-11T21:53:00Z [Description] I use this in my Aroma pot which I absolutely love! Recipes were previously on their website but I can no longer find them. [Images] character(0) [RecipeCategory] Small Appliance [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3", "4", "4", "1", "2", "10", "1", "5", "3", "3"] [RecipeIngredientParts] ["onions", "carrots", "garlic cloves", "rosemary", "tomato paste", "fingerling potatoes", "red wine", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.6 [FatContent] 12.2 [SaturatedFatContent] 5.4 [CholesterolContent] 124.7 [SodiumContent] 1049.3 [CarbohydrateContent] 13.3 [FiberContent] 2.7 [SugarContent] 5.2 [ProteinContent] 43.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Liberally sprinkle all sides of the roast with salt and pepper. Heat the Super Pot to 400 degrees and brown roast on both sides. Add wine, tomato paste, rosemary and enough stock to cover roast about halfway. Turn heat down to 200 degrees, cover and let cook for 2 ½ hours. Lift roast and add vegetables underneath and continue cooking until meat falls apart easily, about 30 minutes. Add remaining stock and extra water throughout the cooking process, if needed.
[Name] Southern Fried Corn [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT24M [PrepTime] PT0S [TotalTime] PT24M [DatePublished] 2018-06-12T13:54:00Z [Description] Make and share this Southern Fried Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "2", "1", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["corn", "bacon drippings", "all-purpose flour", "sugar", "water", "milk", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 16.1 [SaturatedFatContent] 5.7 [CholesterolContent] 14.4 [SodiumContent] 321.2 [CarbohydrateContent] 44.0 [FiberContent] 4.4 [SugarContent] 11.2 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut corn off kernels. Scrape juice off of corn cob into the corn. Heat dripping in a large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water. Enjoy.
[Name] Chocolate Chip Cookies [AuthorId] 2002181025 [AuthorName] Richard A. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-06-12T15:19:00Z [Description] Make and share this Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "1", "2 1/4", "3/4", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking soda", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 701.5 [FatContent] 34.4 [SaturatedFatContent] 20.4 [CholesterolContent] 102.7 [SodiumContent] 578.1 [CarbohydrateContent] 97.3 [FiberContent] 4.6 [SugarContent] 56.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.]. Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.] Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 20 to 30 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
[Name] Pimento Cheese Spread [AuthorId] 2000893159 [AuthorName] Kim R. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-12T15:20:00Z [Description] Make and share this Pimento Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "6", "6", "2", "1/4", "3 -5", "6", "6", "3", "3"] [RecipeIngredientParts] ["shallot", "cream cheese", "Hellmann's mayonnaise", "Miracle Whip", "Worcestershire sauce", "kosher salt", "mild cheddar cheese", "sharp cheddar cheese", "parmesan cheese", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.8 [FatContent] 65.7 [SaturatedFatContent] 34.5 [CholesterolContent] 176.9 [SodiumContent] 1763.2 [CarbohydrateContent] 13.9 [FiberContent] 0.0 [SugarContent] 6.0 [ProteinContent] 41.0 [RecipeServings] nan [RecipeYield] 3 1/2 Cups [RecipeInstructions] Drain peppers, reserving liquid, then finely chop if whole. Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 Tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add peppers and pulse until just combined. Serve with crackers alongside.
[Name] TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS [AuthorId] 2000893159 [AuthorName] Kim R. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-12T15:20:00Z [Description] Make and share this TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bok choy", "kale", "spring onion", "cucumber", "sherry wine vinegar", "olive oil", "soy sauce", "red chili pepper", "soy sauce", "mirin", "honey", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.7 [FatContent] 16.4 [SaturatedFatContent] 5.5 [CholesterolContent] 179.2 [SodiumContent] 1130.8 [CarbohydrateContent] 22.2 [FiberContent] 4.9 [SugarContent] 15.3 [ProteinContent] 75.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.", "Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.", "Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.", "Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using." ]
[Name] HOMEMADE ANDOUILLE SAUSAGE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-06-12T15:21:00Z [Description] With an incredible combination of ingredients and flavors, this classic recipe is a must try! It's a spicy ingredient you can also use in other recipes... VIDEO https://www.youtube.com/watch?v=ZMerq2YIHQo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/76/DYV2GlXQWOZJbJZwBjfr_Andouille-Sausage-11_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/NINhdhQrtSRBfBZK7gCm_Andouille%20Sausage%20%2311_Fotor.jpg"] [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["5", "1/4", "2 1/2", "3", "1 1/2", "1 1/2", "2", "2", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["dry milk", "garlic", "mild paprika", "black pepper", "cayenne pepper", "cumin", "sea salt", "dry red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.8 [FatContent] 42.0 [SaturatedFatContent] 14.8 [CholesterolContent] 164.1 [SodiumContent] 278.2 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 40.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine all the ingredients except casings (you will need 3 hog casings, rinsed]. Cover tightly with plastic wrap and refrigerate for 2 days. *Don’t be shy with spices as the meat will absorb most of them, making the sausage weaker in taste. When ready to grind, remove meat from fridge and process. Cover with plastic wrap making sure it touches the meat, and transfer to the refrigerator for 30 to 45 minutes or until meat is cold again. Place hog on a lightly greased nozzle, remove meat from fridge and process, making sure casings are not over stuffed. Prick meat on both sides. To make links, press where link should be made and turn the casing one way. Repeat with the next casing but twisting the opposite way. There are three options…. - If wanted to smoke sausages, dry the casings for 2 hours on a drying rack or wire rack using a fan. Place in a smoker or BBQ for 3-4 hours using wood chips. If using a BBQ, place links on indirect heat source at 160ºF. - If cooking right after making them, refrigerate until ready to cook. Add a little olive oil in a medium skillet over medium heat and cook for 12-14 minutes, flipping every 2 minutes (using a net for preventing from splatting]. - If cooking on the BBQ, grill links at 350ºF for 10-12 minutes flipping every 2 minutes. Reference…. For 2 lbs. of meat, it makes about 8 sausages (1/4 lb. each] and it's good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there's any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long time!
[Name] Keto Tortilla Chips [AuthorId] 2000893159 [AuthorName] Kim R. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-12T15:23:00Z [Description] Make and share this Keto Tortilla Chips recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["chili powder", "garlic powder", "cumin", "paprika", "sea salt", "egg", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.3 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 32.9 [SodiumContent] 147.0 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 2.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond flour and spices. Add the egg and mix using a hand mixer, until a crumbly dough forms. In a small bowl, microwave the mozzarella until it's melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.] Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it's fully mixed, you can reheat it for 15-20 seconds again before kneading more. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16\" thick. Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top - just pat dry with a paper towel. They will crisp up as they cool.
[Name] SPICED LAMB MEATBALLS WITH WALNUT ROMESCO [AuthorId] 2000893159 [AuthorName] Kim R. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-12T15:26:00Z [Description] Make and share this SPICED LAMB MEATBALLS WITH WALNUT ROMESCO recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1/2", "1/2", "1 1/2", "1", "1/2", "1", "1/2", "1", "1", "2 1/2", "1", "1 1/2", "1", "1/8", "1", "2"] [RecipeIngredientParts] ["walnuts", "red bell pepper", "tomatoes", "garlic clove", "olive oil", "sherry wine vinegar", "chili powder", "sweet paprika", "parsley", "kosher salt", "cumin seed", "onion", "cilantro leaf", "fresh parsley leaves", "kosher salt", "paprika", "fresh ground black pepper", "cayenne pepper", "ground lamb", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.3 [FatContent] 39.1 [SaturatedFatContent] 13.5 [CholesterolContent] 129.0 [SodiumContent] 1573.2 [CarbohydrateContent] 6.8 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauce: Preheat oven to 425°F. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes. Let cool. Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper. Meatballs and assembly: Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Pulse onion, cilantro, parsley, and 1 1/2 teaspoons salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 teaspoons salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix]. Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1 1/2\" balls (you should have 16]. Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes. Transfer to a platter and serve with walnut romesco sauce.
[Name] Asian Meatballs [AuthorId] 2002108673 [AuthorName] Kiley M. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-06-12T15:26:00Z [Description] Make and share this Asian Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/4", "1", "1", "1", "1/2", "1/4", "1/4", "3", "1", "2", "3", "1 1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["panko breadcrumbs", "lean ground turkey", "egg", "ginger", "garlic clove", "salt", "fresh cilantro", "fresh parsley", "scallions", "low sodium soy sauce", "reduced sodium soy sauce", "fresh lime juice", "water", "fresh scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.1 [FatContent] 16.5 [SaturatedFatContent] 4.0 [CholesterolContent] 144.3 [SodiumContent] 978.7 [CarbohydrateContent] 9.2 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F. In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, parsley, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 minutes. For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside. Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.
[Name] Miso-Glazed Eggplant [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2018-06-12T15:57:00Z [Description] One of my favorite ways to serve beautiful purple eggplants is with a bit of miso and honey, grilled to caramelized, golden perfection. It’s an incredibly fast and easy way to cook eggplant, and your guests will be wowed by how much flavor you get out of this beautiful vegetable! Super simple with just a few basic ingredients, this is the perfect side dish for any summer party. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/80/pjxPldsR02IzWiPsu5QB__MG_4451.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/80/RiSHhixOQQy56bOibMaI__MG_4428.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/80/9uTmt34yRFWUOo2tRdDe__MG_4435.jpg"] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["eggplants", "sesame seeds", "cilantro", "olive oil", "miso", "honey", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.2 [FatContent] 6.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 159.0 [CarbohydrateContent] 18.0 [FiberContent] 8.5 [SugarContent] 8.5 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface. Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper. Bake for 15 minutes, or until the eggplants are golden and the flesh is tender. While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy. Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
[Name] Green Superfood Salad [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-06-12T15:58:00Z [Description] This easy and delicious salad is a way for you to get in all those servings of greens to keep your immunity up and your skin looking beautiful. This one combines some of my own personal favorites: baby bok choy, edamame, apple, cabbage, and fresh peas, with a sesame vinaigrette to bring out even more epic flavor. Green wins! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/81/0gwdue2QTm6zdVuz6CmW__MG_4407.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/81/nhcvOXnST4ONEQ2g0wJc__MG_4408.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1", "2", "1", "1", "1", NA, NA, "2"] [RecipeIngredientParts] ["baby bok choy", "cabbage", "edamame", "green apple", "olive oil", "rice vinegar", "soy sauce", "salt", "pepper", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.5 [FatContent] 29.3 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 232.4 [CarbohydrateContent] 33.7 [FiberContent] 10.5 [SugarContent] 12.1 [ProteinContent] 20.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine bok choy, cabbage, peas, edamame, apple in a large bowl. This can be done right in your serving bowl. Mix up the dressing: combine oil, vinegar, soy, salt, and pepper in a small bowl, then toss with the salad. Top with sesame seeds, if desired.
[Name] Super Easy Vegan Chili [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-06-12T15:58:00Z [Description] We all know I’m a huge chili lover, since it’s a great way to create a nutrient-packed yet hearty dish. Plus, it comes together in absolutely no time, since your prep is just a bit of chopping! This one incorporates so many colors, from beautiful orange lentils and carrot to green celery and cilantro. Totally easy, completely vegan, and flavorful comfort food! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/82/MX7HloguTOu4SqwVLR4z__MG_4393.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1 1/2", "15", "3", "2", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery", "garlic cloves", "lentils", "whole tomatoes", "oregano", "cayenne", "red wine vinegar", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.4 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 30.2 [CarbohydrateContent] 25.6 [FiberContent] 9.1 [SugarContent] 6.7 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.", "Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.", "Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves." ]
[Name] Sourdough Bruschetta [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-12T15:58:00Z [Description] This colorful sourdough bruschetta combines all those epic flavors we love on toast! With tender tomatoes, creamy avocado spread, and crispy sourdough, you get all the texture you’re after as well. And the dish takes about 5 minute to make! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/83/bRF06FENTIKjCILMjvnp__MG_4302.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/83/vKST9dhUR929sB17vLYm__MG_4327.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "1", "1", "1", "4"] [RecipeIngredientParts] ["tomatoes", "red onion", "parsley", "lemon", "salt", "olive oil", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.4 [FatContent] 12.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 377.5 [CarbohydrateContent] 44.6 [FiberContent] 6.0 [SugarContent] 4.0 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil. Spread Avocado on toasted sourdough. Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.
[Name] Blueberry Banana Muffins [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2018-06-13T19:44:00Z [Description] Blueberry Banana Muffins! It's blueberry season and what better way to make use of this luscious fruit than good old fashioned blueberry muffins with a banana cinnamon twist! Simple, delicious and perfect for breakfast, brunch or dessert! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/AxPFWNu0SQScXW7YBJT7_3.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "2/3", "1", "1/2", "1", "1/3", "1", "1 1/2", "1", "3"] [RecipeIngredientParts] ["blueberries", "bananas", "egg", "butter", "vanilla", "milk", "baking powder", "all-purpose flour", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.1 [FatContent] 8.6 [SaturatedFatContent] 5.2 [CholesterolContent] 36.8 [SodiumContent] 107.9 [CarbohydrateContent] 33.3 [FiberContent] 1.6 [SugarContent] 17.1 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Heat oven to 375 degrees. Grease 12 muffin tin or line with cupcake liners. In a medium bowl, mash bananas and set aside. Rinse blueberries and set aside. If using frozen blueberries, let stand for 10 minutes so that they thaw. Combine cane sugar and butter in a large bowl. Beat well for 2 minutes on high. Add egg and vanilla. Beat for another minute. Combine flour and baking powder in a small bowl. Add to batter alternately with milk. Beat well together. Stir in mashed banana. Stir in blueberries. Mix well. Fill muffin tins to the top. Bake at 375 for 18 to 20 minutes or until toothpick inserted in center comes out clean. While muffins are baking, combine cinnamon and the 3 teaspoons of cane sugar. Sprinkle tops of muffins with cinnamon/sugar.
[Name] Oreo Creme Pie [AuthorId] 2002088304 [AuthorName] Teresa J. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-06-13T20:49:00Z [Description] Make and share this Oreo Creme Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002088304/ZSRq0naiTIuD2DXrNhBz_IMG_20180612_182326_164.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Egg Free", "Free Of...", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "2 -8", "8", "1/3 - 1/2", "1", "14 -20"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.4 [FatContent] 8.6 [SaturatedFatContent] 3.5 [CholesterolContent] 10.4 [SodiumContent] 165.7 [CarbohydrateContent] 30.7 [FiberContent] 0.8 [SugarContent] 22.7 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream together cream cheese, yogurt, vanilla and sugar. Fold in crushed Oreos. Put it in the pie crust and refrigerate for 2-3 hours. Serve and enjoy! If you want a sweeter pie add more sugar.
[Name] Saganaki Recipe (Pan-Seared Cheese) [AuthorId] 2002184641 [AuthorName] tassos.antoniou [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2018-06-13T20:52:00Z [Description] Saganaki is a hard cheese lightly battered and then pan-seared for an extremely tasty and crunchy texture. Best served with a DIY splash of lemon juice, my recipe for saganaki requires only 5 minutes of your time, simple ingredients, and fast technique. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "5", "2", "1/2"] [RecipeIngredientParts] ["hard cheese", "water", "all-purpose flour", "olive oil", "fresh lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.8 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 7.2 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For this saganaki recipe, you will need a block of hard cheese that will maintain its shape in the frying pan. Cut the cheese into 2 cm thick pieces. Heat the olive oil in a frying pan over medium-high heat. Soak the cheese in cold water. Dredge it into the flour. Fry it for three minutes until golden brown and crispy. Flip sides and fry the cheese for another 3 minutes. Make sure to fry the sides so the saganaki is evenly crispy. Transfe to a platter covered with kitchen paper to absorb the excess oil. Serve the saganaki while still hot. Don’t forget to squeeze a little lemon to it before tasting it!
[Name] Management of Childhood Obesity Clean Eating Almond Butter Fudge [AuthorId] 2002154203 [AuthorName] preciseportions485 [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2018-06-13T20:52:00Z [Description] Treat yourself to a keto, gluten-free, no-bake, vegan and sugar-free option. Just try this fudge and see if you have better luck with portion control than before! One has the option of using either Cashew Butter, Sun Butter or Peanut Butter for a preferable allergy-friendly fudge. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002154203/peGIQSzIRuiejBpdAzql_butter1.jpg" [RecipeCategory] Dessert [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2"] [RecipeIngredientParts] ["almond butter", "coconut oil", "liquid sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.9 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 35.1 [CarbohydrateContent] 3.6 [FiberContent] 1.7 [SugarContent] 1.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Instruction --- For to sweeten, you may use maple syrup, honey (non-vegan] or agave etc. For those who prefer to have it without any sweetener might enjoy this unsweetened. Make sure you are accustomed to the taste of the brand of coconut oil that will be used in the recipe as most brands tend to have a smoky flavor, which most individuals don’t prefer in a dessert. Direction --Mix the almond butter and coconut oil, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid and store leftovers in the freezer. Source Link - https://www.preciseportions.com/clean-eating-almond-butter-fudge/.
[Name] How to Make Moong Daal Halwa [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT1H [PrepTime] PT4H [TotalTime] PT5H [DatePublished] 2018-06-13T20:53:00Z [Description] Moong daal halwa is very delicious in Indian sweets. If you are planning for a small get together then it is perfect sweet dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/RfQHlMgrQla9swYidzSA_Moong%20Daal%20Halwa.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "Indian", "Birthday"] [RecipeIngredientQuantities] ["1", "1", "1", "7", "2", "1"] [RecipeIngredientParts] ["sugar", "water", "ghee", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1751.5 [FatContent] 183.0 [SaturatedFatContent] 113.9 [CholesterolContent] 470.7 [SodiumContent] 5.6 [CarbohydrateContent] 32.5 [FiberContent] 3.8 [SugarContent] 25.2 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak the moong dal for 2-3 hours. Now remove all the water and Grind the daal without adding water. Take a heavy Pan and add oil/refined. When oil goes warm, add grind daal in it. Now fry the continuous lentils. It takes about 20 minutes to roast it. Taste it a little and if you feel a bit raw in the dal then fry for a while. Now remove the lentils in a plate and keep it slightly or put it in a steel strainer. All the oil will get out of it. If you are using a plate, then it will take 2-3 hours. If you are going out in the strainer, then oil will get out in 15-20 minutes. Take a pan and Put water and sugar in it. Allow the sugar to dissolve after 5 minutes.Now add pulse to it slowly. Mix well in the syrup.Cover the pan and let it cook on a low flame. Cut cashews, pistachios and almonds. Stir the daal once again. Mix the dry fruits and stir again. Take the bowl to serve halwa and garnish it with dry fruits.
[Name] Cauliflower Steaks With Green Harissa [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-14T05:02:00Z [Description] https://food52.com/recipes/75102-cauliflower-steaks-with-green-harissa?bxid=53b587fedd52b8b95a01bf47&utm_campaign=CTWYC+Series+2+NL%3A+Week+2&utm_medium=email&utm_source=Sailthru Reprinted from food52 because they have no nutritional calculations. Full credit goes to them for the recipe. Author Notes: You can serve these “steaks” in any number of ways—topped with grilled breadcrumbs with anchovies or over creamy feta or yogurt sauce, for instance—but I love (…more) —Paula Disbrowe Food52 Review: This recipe comes from Any Night Grilling: 60 Ways to Fire Up Dinner (And More). —The Editors [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "2", "4", "2", "2", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["head cauliflower", "arugula", "spinach", "onion", "serrano chilies", "garlic cloves", "fresh cilantro", "fresh parsley", "white wine vinegar", "lemon zest", "olive oil", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.3 [FatContent] 41.9 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 93.0 [CarbohydrateContent] 16.9 [FiberContent] 6.6 [SugarContent] 5.9 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower core-side down on a work surface. Starting in the center of the head, slice from top to bottom into four 1-inch (2.5 cm] steaks. Place steaks on a rimmed baking sheet and any florets that break loose in a bowl. Drizzle the oil over the steaks and florets and generously season with kosher salt and pepper. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow a small cast iron skillet or grill basket to heat for 5 minutes before cooking. To make the harissa, blister the tomatillos, onion, chiles, and garlic in the preheated small cast-iron skillet or grill basket over direct heat, until charred and softened on all sides, 4 to 5 minutes for the tomatillos and chiles, a bit longer for the onion and garlic. Set aside to cool. Stem and seed the chiles, peel the garlic, and place them both in a food processor. Add the tomatillos, cilantro, parsley, arugula and spinach, vinegar, lemon zest, and olive oil and puree until smooth. Season with salt and pepper. Grill the cauliflower steaks (in a grill basket, if desired] over direct heat, rotating them around the fire as needed to prevent them from blackening before they're cooked, until deeply charred on the exterior and just tender at the core, 8 to 10 minutes per side. Grill any loose florets in a grill basket, tossing often, until browned and crispy, 5 to 7 minutes. Serve the warm steaks on a pool of harissa and garnish with the crispy bits of florets and a sprinkle of flaky salt.
[Name] LEMON POPPY SEED MUFFINS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2018-06-14T13:14:00Z [Description] These muffins are perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert! VIDEO https://www.youtube.com/watch?v=Ib7kRGi8OB8 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/90/OopRKBnwQvWWvGzReEcf_Lemon-Poppy-Seed-Muffins_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/jv0w7R70SEOXbNOVYT31_Lemon%20Poppy%20Seed%20Muffins_Fotor.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1", "3/4", "3/4", "2", "3", "1 1/2", "1", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "sea salt", "granulated sugar", "milk", "butter", "poppy seeds", "eggs", "lemon zest", "baking powder", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.8 [FatContent] 14.1 [SaturatedFatContent] 8.1 [CholesterolContent] 79.1 [SodiumContent] 266.9 [CarbohydrateContent] 38.3 [FiberContent] 1.1 [SugarContent] 16.9 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray; set aside. In a large bowl, combine flour and salt; whisk. In a medium bowl, combine sugar, milk, butter, poppy seeds, eggs, and lemon zest; whisk until well blended. Pour the wet ingredients in the dry ingredients. In a small bowl, combine baking powder and lemon juice, stir then pour in the dry ingredients. Stir until batter is just combined. Divide batter evenly among muffin molds. Transfer to the preheat oven and bake for 18 minutes or until a cake tester inserted in the center comes out almost clean. Cool 5 minutes before transferring onto a wire rack. Note: Combine baking powder with lemon juice helps to make muffins fluffier and rise better.
[Name] Lasagne Classic [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2018-06-15T14:30:00Z [Description] Make and share this Lasagne Classic recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1", "2", "1", "1", "1", "1", "1/2", "12", "1", "1", "1/2"] [RecipeIngredientParts] ["yellow onion", "olive oil", "ground beef", "garlic clove", "tomato sauce", "tomato paste", "water", "salt", "oregano", "pepper", "ricotta cheese", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 720.3 [FatContent] 40.6 [SaturatedFatContent] 19.1 [CholesterolContent] 137.2 [SodiumContent] 1319.2 [CarbohydrateContent] 43.8 [FiberContent] 3.4 [SugarContent] 7.6 [ProteinContent] 44.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In sauté pan with lid, sauté onion in oil. Add beef and garlic and cook till brown. Stir in tomato sauce, paste, water and spices. Cover and simmer 1 1/2 hours. Cook noodles with 1 T of olive oil. Drain, rinse and drain. Arrange half noodles in casserole criss cross, then half of sauce. Then half ricotta and half of mozzarella. Repeat layering and top with Parmesan. Bake uncovered in 350* oven for 30-40 minutes.
[Name] Spicy Peanut Brittle [AuthorId] 232861 [AuthorName] Tarlain [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-06-15T14:34:00Z [Description] Make and share this Spicy Peanut Brittle recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1 1/2", "1 1/2", "1 1/2", "5 1/2", "1/8", "1 1/2", "2 1/4", "1 1/2"] [RecipeIngredientParts] ["sugar", "water", "honey", "raw peanuts", "butter", "cayenne pepper", "vanilla", "baking soda", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.6 [FatContent] 11.1 [SaturatedFatContent] 2.4 [CholesterolContent] 4.7 [SodiumContent] 98.7 [CarbohydrateContent] 27.4 [FiberContent] 1.7 [SugarContent] 24.9 [ProteinContent] 5.0 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Line a cookie sheet with parchment paper. Combine the vanilla, baking soda,water and set it aside for later. combine the sugar, water and honey. Bring to a Boil. When the temp reaches 240 degrees add the peanuts, butter and cayenne pepper. Stir constantly until the temp reaches 300 degrees. remove from heat and stir in the the water vanilla baking soda and water. pour the peanut brittle on to the parchment paper and allow to cool completely. Break in to pieces.
[Name] LEMON BARS [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-06-15T16:04:00Z [Description] Make and share this LEMON BARS recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "4", "1/3", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["eggs", "butter", "cream cheese", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.2 [FatContent] 18.1 [SaturatedFatContent] 8.2 [CholesterolContent] 97.2 [SodiumContent] 409.4 [CarbohydrateContent] 39.8 [FiberContent] 0.5 [SugarContent] 24.7 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] Preheat oven to 350. combine cake mix, 2 eggs and butter until blended. Reserve 1/2 cup of this mixture for topping. Grease a 9 X 13 baking pan. Press remaining mixture into baking pan and bake for about 12 minutes or until edges are turning slightly brown. in a bowl, beat the cheese, sugar, lemon juice and lemon extract until smooth. Add 2 eggs and beat on low speed until blended. Spread over crust and then crumble reserved topping over top. Bake for about 12 minutes or until filling is set. Cool on a wire rack for one hour then cut into bars. Keep refrigerated.
[Name] 7-Layer Party Dip Torta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT4H30M [TotalTime] PT4H45M [DatePublished] 2018-06-15T19:02:00Z [Description] Make and share this 7-Layer Party Dip Torta 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/53/59/94/hhubKwcPQKyhXbAaoDlr_5244168_GK_GeniusObsessions_7-Layer-Dip-Party-Torta_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/94/ko9O6tjrQujsTLlVKhzD_5244168_GK_GeniusObsessions_7-Layer-Dip-Party-Torta_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/94/Qm23HbjBTnKKGit5DrUU_5244168_GK_GeniusObsessions_7-Layer-Dip-Party-Torta_16x9_v2_H.jpg" ] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 1/4", "8", "3", "1", "13", "1/2", "3/4", "1/2", "1/2", "1/2", "4 -6", "3/4", "1/2"] [RecipeIngredientParts] ["flour", "heavy cream", "eggs", "sugar", "sesame seeds", "sour cream", "salsa", "lettuce leaves", "mozzarella cheese", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 966.0 [FatContent] 46.5 [SaturatedFatContent] 22.6 [CholesterolContent] 252.7 [SodiumContent] 638.0 [CarbohydrateContent] 114.7 [FiberContent] 8.3 [SugarContent] 44.8 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the bread roll: Combine flour, cream, 2 eggs, yeast, salt, and sugar in the bowl. Using a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together. Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1 1/2 times its original size, about 2-4 hours. Lightly flour dough and transfer to a floured work surface. Form into a large ball approx 9\". Transfer the dough ball to a parchment-lined rimmed baking sheet, tucking the seam underneath. Cover with plastic wrap weighted down with a kitchen towel and set aside at room temperature for 1 hour. Preheat oven to 450°F When ready to bake, beat remaining egg with 1 tablespoon of water. Brush egg mixture on top of each bun until evenly coated. Sprinkle with sesame seeds. Bake until deep golden brown, 12 to 15 minutes. To assemble the sandwich: Cut the roll in half; remove some of the bread on the bottom portion. Add a layer of refried beans, sour cream, guacamole, salsa, lettuce, mozzarella cheese, and pickled red onion.
[Name] Ham & Cheese Tortellini [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT15M [PrepTime] PT6M [TotalTime] PT21M [DatePublished] 2018-06-15T21:27:00Z [Description] Make and share this Ham & Cheese Tortellini recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1", "1 1/2", "2", "3/4", "1/3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "shallot", "garlic cloves", "deli ham", "fresh ground black pepper", "low sodium chicken broth", "heavy cream", "swiss cheese", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 941.3 [FatContent] 39.6 [SaturatedFatContent] 19.9 [CholesterolContent] 166.8 [SodiumContent] 2128.6 [CarbohydrateContent] 97.3 [FiberContent] 7.6 [SugarContent] 5.6 [ProteinContent] 49.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Add heavy cream, Swiss, and Parmesan and stir until creamy. In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Garnish with parsley and serve.
[Name] Salmon Bake With Asparagus and Brussel Sprouts [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-15T21:29:00Z [Description] Baked salmon is one of the easiest ways to cook salmon. You can also cook your veggies with your salmon, making this recipe SO EASY! Let us know how you like it. Coming from Sixsistersstuff.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/59/96/XNMTcYd6S1CjYRXyu8IT_2018-06-15_14-29-46.png" [RecipeCategory] Weeknight [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "10", "1", "1", "1", "1", "3 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["salmon fillets", "frozen Brussels sprouts", "asparagus", "olive oil", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.0 [FatContent] 19.3 [SaturatedFatContent] 5.9 [CholesterolContent] 79.8 [SodiumContent] 485.0 [CarbohydrateContent] 15.1 [FiberContent] 5.9 [SugarContent] 3.3 [ProteinContent] 36.0 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["Place the salmon skin side down in the middle of the pan.", "Cook brussels sprouts as directed on the package. Once they are cooked put them on one side of the salmon in the pan.", "Place uncooked asparagus on the other side of the of the salmon.", "Drizzle olive oil over both vegetables and sprinkle with garlic salt.", "Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning.", "Cut your butter into small pieces and place it on top of salmon.", "Bake at 400 degrees F for 20 minutes, or until cooked through." ]
[Name] Braised Chicken Thighs With Caramelized Fennel & Leeks [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-06-15T21:43:00Z [Description] To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "3", "2", "1/2", "1", "1/2", "1 1/2", "2", "8", "2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["fennel bulbs", "leeks", "onion", "garlic clove", "lemon zest", "fresh lemon juice", "Pernod", "extra virgin olive oil", "extra virgin olive oil", "ground black pepper", "fennel seed", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 828.0 [FatContent] 58.6 [SaturatedFatContent] 11.7 [CholesterolContent] 143.0 [SodiumContent] 931.7 [CarbohydrateContent] 44.5 [FiberContent] 14.3 [SugarContent] 4.8 [ProteinContent] 36.0 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée. Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife. clean and thinly slice leaks. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan. Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute. Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice. Serve chicken and vegetables topped with generous dollops of the fennel frond purée.
[Name] Braised Chicken Thighs With Leeks and Mushrooms over Quinoi [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-06-15T21:59:00Z [Description] My recipe here is a little less on the liberal doses of politics than the original, but still the same dish you can find here: https://umamigirl.com/braised-chicken-thighs-white-wine-leeks/ [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "2", "2", "1 1/2", "1 1/2", "1", "1/2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken thigh", "leek", "quinoa", "cremini mushrooms", "shiitake mushrooms", "garlic cloves", "fresh rosemary", "fresh sage", "all-purpose flour", "dry white wine", "low sodium chicken broth", "heavy cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.9 [FatContent] 44.0 [SaturatedFatContent] 13.8 [CholesterolContent] 211.6 [SodiumContent] 526.0 [CarbohydrateContent] 45.8 [FiberContent] 5.3 [SugarContent] 4.2 [ProteinContent] 51.4 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey. Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper. Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate. Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes. Add flour and cook, stirring constantly, for a minute or two. Stir in the wine, chicken stock and cream and bring to a boil. Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
[Name] Asian Garlic Steak Skewers - Spicy Green Beans - Brown Rice [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-06-15T22:37:00Z [Description] Grilled Asian Garlic Steak Skewers from https://therecipecritic.com/grilled-asian-garlic-steak-skewers/ the green beans are actually a PF Chang's copy cat, and brown rice is prepared in a way to ensure it reduces calories and carbs by cooking and chilling with coconut oil. Trying to combine more complete meals in these recipes so you get a full dietary view of what you are making. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "5", "1/2", "3", "2", "2", "1", "2", "3", "1", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["green beans", "red onion", "green onions", "soy sauce", "garlic cloves", "ginger", "sesame seeds", "rice vinegar", "water", "brown rice", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.3 [FatContent] 26.1 [SaturatedFatContent] 6.9 [CholesterolContent] 0.0 [SodiumContent] 4053.0 [CarbohydrateContent] 56.6 [FiberContent] 7.7 [SugarContent] 7.8 [ProteinContent] 15.4 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] cook brown rice with coconut oil the night before and refrigerate. Reheat in pan when ready to serve. (This does that magic trick of reducing the carbs you digest from the rice. It must be refrigerated for at LEAST 12 hours before you serve if you want this to work. cut the steak into 1 1/2 to 2 inch cubes. Too small they burn, too large they will be raw in the middle. If you prefer rare cuts that have red in the middle cut larger, if you prefer more well done, cut smaller marinade overnight or minimum 3 hours using sauce from the next step. mince the garlic, this is for flavor, so smaller is better. add half to the steak marinade and reserve the other half for the green beans. make the steak marinade by combining 1/2 the soy sauce, 1/2 the garlic, the sesame oil, half the vegetable oil, the ginger, and sesame seeds. Whisk in a bowl and add steak to marinade overnight or minimum 3 hours. skewer all the steak separating each piece with red onion (Marinading the meat on the skewer is a way to speed up the process, up to you.]. chop the red onions so that they are moderately sized, about 1/2 to 1 inch cuts. Cut large enough to separate steak on the skewers. Trim green beans; break them into 1 1/2 inch long pieces with hands. Rinse and drained thoroughly. seperate the green from the white sections of the green onions so that you have white sections about 1 1/2 inch long, and the green sections are the remainder of the stalk. slice the white sections into thin strips for the green bean dish and set aside in a bowl for when you use the wok. Add the other half of the garlic to the bowl with the green onions. slice the green sections crosswise to get chive size cuts of the green onion and these will be used mostly for the steak. Make the sauce for the green bean stir fry by adding 2 tbs of soy sauce, 1/4 cup water, Szechuan hot chili flakes, rice wine vinegar,. When you are ready to prepare before dining, Preheat the grill to medium high heat. Grill for 8-10 minutes until the meat is done to desired liking. at the same time, heat wok to medium high heat with oil. When the oil is hot, stir in red chili pepper, garlic, and green onions, stir fry briefly until aromatic. Add the green beans; stir frying constantly until the beans color turns dark green which is about 60 percent cooked. After the green beans are cooked through, season the dish with salt and pepper. serve beans and steak side by side over rice.
[Name] Asian Ground Chicken Skillet [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-16T04:07:00Z [Description] I do many types of stir fry, some of which are just your classic chinese style. This one is a ground chicken variety which is very spicy and full of vegetables. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", NA, "1", "3", "1", "1", "2", "3", "1", "1", "2", "2", "3"] [RecipeIngredientParts] ["ground chicken", "red onion", "kosher salt", "fresh ground black pepper", "olive oil", "garlic cloves", "ginger", "cabbage", "soy sauce", "green onions", "rice vinegar", "carrots", "hearts of palm", "chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.7 [FatContent] 17.0 [SaturatedFatContent] 3.8 [CholesterolContent] 97.5 [SodiumContent] 1912.8 [CarbohydrateContent] 43.1 [FiberContent] 14.1 [SugarContent] 19.9 [ProteinContent] 30.2 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Prep vegetables first by finely slicing the cabbage so that it has a stringy like texture. Shred the carrot, slice the hearts of palm into small coins, and cut the thai chilis into small rings by cutting crosswise. Slice the garlic into flat paper thin slices. Shred the ginger with a fine cheese grater. Slice the onion into thin strands, don't dice. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and onion, and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes. Remove meat from the wok and set aside for a few minutes. Add the garlic, thai chili's and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add the meat mixture back inches. Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed. Remember, never heat the sesame oil, just use it to flavor the dish at the end.
[Name] No Sweetener Peach Tart [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2018-06-16T04:11:00Z [Description] Adapted from everydaydishes.com. My wife doesn't eat sugar or refined grains so we made this. For a more traditional taste use regular white flour. [Images] character(0) [RecipeCategory] Tarts [Keywords] ["Dessert", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3/4", "1/3", "1 1/2", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["white whole wheat flour", "salt", "butter", "lime juice", "cornstarch", "salt", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.4 [FatContent] 21.5 [SaturatedFatContent] 13.1 [CholesterolContent] 76.6 [SodiumContent] 405.1 [CarbohydrateContent] 26.2 [FiberContent] 3.7 [SugarContent] 7.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Put flour, cold butter cubes, and salt into a food processor and pulse a few times until the dough forms clumps the size of peas. Place in a bowl and begin adding the ice water while mixing gently. You want to form a dough ball that is not sticky. Place dough ball in the fridge for 45 minutes. Wait about half an hour, then preheat the oven to 425 Fahrenheit. By the time you prep the peaches the 45 minutes should have passed. Leave the skins on the peaches. Remove pits and cut into thin slices (quarter in or so]. Combine with the cornstarch, lime juice, and salt. Roll out the dough until it's about 14 inches in diameter. Place the peach mixture in the middle and spread out until you are about 2 inches from the side of the dough. Fold the dough up over the filling along the edges. Then brush the exposed dough with the beaten egg. Dot the filling with the cubed butter. Bake at 425 for 20 minutes, then rotate the pan and bake another 20 minutes. Crust should be golden and filling should be bubbly. We served with sugar-free whipped cream.
[Name] Spicy Stuffed Cabbage [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-06-16T04:21:00Z [Description] https://www.thekitchn.com/recipe-weeknight-cabbage-rolls-239430 Stuffed cabbage is a comforting winter dish that also makes a complete meal. The traditional preparation of a savory meat-and-rice filling rolled up in tender cabbage that's slow-baked in a sweet-sour tomato sauce is a labor of love. To make this dish more weeknight-friendly, we make these on the stovetop in just one skillet, from start to finish. You can have all the same satisfaction in a fraction of the time. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1", "1/4", "1/4", "1/4", "1", "1/4", "1", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["cabbage", "olive oil", "yellow onion", "whole tomatoes", "apple cider vinegar", "kosher salt", "fresh ground black pepper", "brown rice", "egg", "yellow onion", "garlic clove", "kosher salt", "paprika", "fresh ground black pepper", "ground chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.3 [FatContent] 19.8 [SaturatedFatContent] 4.6 [CholesterolContent] 190.5 [SodiumContent] 1613.3 [CarbohydrateContent] 45.3 [FiberContent] 10.2 [SugarContent] 15.3 [ProteinContent] 30.3 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.] Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside. Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage. Make the filling: Place all the ingredients except the chicken in a medium bowl and stir to combine. Add the chicken and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each], then form each portion into a ball. Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves]. When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes. Recipe Notes. Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
[Name] Dill Pickle Pasta Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-16T15:23:00Z [Description] This is pretty tasty. I used shredded cheese instead of cubed (personal preference). Recipe courtesy of www.spendwithpennies.com. Serving size is estimated. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3/4", "2/3", "3", "2", "1/2", "2/3", "1/3", "1/8", "4", NA, NA] [RecipeIngredientParts] ["shell pasta", "pickle", "cheddar cheese", "fresh dill", "pickle juice", "mayonnaise", "sour cream", "cayenne pepper", "pickle juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.6 [FatContent] 7.3 [SaturatedFatContent] 4.2 [CholesterolContent] 19.8 [SodiumContent] 247.2 [CarbohydrateContent] 29.9 [FiberContent] 1.5 [SugarContent] 2.0 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with 1/2 cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least an hour before serving.
[Name] Cheesy Ricotta Stuffed Shells [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT1H30M [TotalTime] PT2H10M [DatePublished] 2018-06-17T13:19:00Z [Description] Make and share this Cheesy Ricotta Stuffed Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1", "1", "1", "2", "1", NA, NA, "1/4", "1/2", "1", "20", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "celery", "carrot", "salt", "black pepper", "crushed tomatoes", "tomato sauce", "dried basil", "dried oregano", "bay leaf", "brown sugar", "ricotta cheese", "egg", "salt", "pepper", "fresh parsley", "parmesan cheese", "mozzarella cheese", "jumbo pasta shells", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.2 [FatContent] 20.8 [SaturatedFatContent] 11.4 [CholesterolContent] 94.9 [SodiumContent] 812.9 [CarbohydrateContent] 19.0 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the sauce, in a 4-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onion, garlic, celery, carrots, salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften. Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, bay leaf and brown sugar. Simmer, covered, for 20 minutes until the vegetables are tender. Puree with an immersion blender or carefully in batches in a blender. Set aside. Cook the pasta shells in lightly salted boiling water for 9-10 minutes . Drain and separate into a single layer on parchment paper (or other nonstick surface]. In a medium bowl, combine the ricotta, egg, salt, pepper, and parsley, Whisk (or beat with an electric mixer] until well-combined and the mixture is light and fluffy. Stir in the Parmesan and mozzarella cheeses. Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking dish. Spread half of the pasta sauce in the prepared dish. Fill each shell with a couple tablespoons of the cheesy mixture until all the shells are filled evenly. Place the filled shells side-by-side in the pan. Cover with the remaining sauce. Bake uncovered for 30-40 minutes until the edges are bubbling and the filling is hot. Sprinkle with fresh basil torn into pieces, if desired. Let sit 5-10 minutes before serving.
[Name] Baked Chicken Ziti [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-06-17T13:53:00Z [Description] Make and share this Baked Chicken Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "1/2", "1", NA, NA, "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "tomato sauce", "dried oregano", "dried basil", "garlic powder", "dried thyme", "dried rosemary", "onion powder", "salt", "pepper", "ziti pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.8 [FatContent] 8.7 [SaturatedFatContent] 4.5 [CholesterolContent] 45.0 [SodiumContent] 916.8 [CarbohydrateContent] 66.0 [FiberContent] 5.1 [SugarContent] 8.3 [ProteinContent] 25.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add the diced chicken into a skillet and cook over medium-heat until done. Set aside. While the chicken is cooking, prepare your sauce; add the tomato sauce, dried oregano, dried basil, garlic powder, dried thyme, dried rosemary, onion powder, salt and pepper in a medium-sized pot. Cover and simmer over medium-heat for 20 minutes. Preheat oven to 350 degrees.", "In the pot you cooked the pasta in, combine the pasta, tomato sauce and chicken; mix thoroughly. Pour the mixture into a 9x13 baking dish, add the shredded cheese on top. Bake for 10 minutes or until the cheese has melted." ]
[Name] CAJUN GARLIC SAUCE [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2018-06-17T14:58:00Z [Description] Make and share this CAJUN GARLIC SAUCE recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cajun", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["red wine vinegar", "tomato sauce", "garlic paste", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 549.1 [CarbohydrateContent] 9.1 [FiberContent] 0.5 [SugarContent] 4.0 [ProteinContent] 0.8 [RecipeServings] 10.0 [RecipeYield] 3 cups [RecipeInstructions] Add all ingredients except roux in a small pot. Bring to a boil, whisk in roux, simmer for a few minutes and allow to cool.
[Name] New England Clam Chowder With Celery Root [AuthorId] 372895 [AuthorName] Karen in MA [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-06-17T15:13:00Z [Description] To lower carbs, I've replaced potatoes with celery root.  Doesn't alter the texture of the chowder, and my family prefers it over potato (and we LOVE potatoes) [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "4", "1", "3", "2", "1/4", "1", "8", "1/4", "2", "2", NA] [RecipeIngredientParts] ["pancetta", "clams", "onion", "celery", "garlic cloves", "celery root", "heavy cream", "dried thyme", "bay leaves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.4 [FatContent] 16.4 [SaturatedFatContent] 9.5 [CholesterolContent] 90.9 [SodiumContent] 1276.0 [CarbohydrateContent] 27.8 [FiberContent] 2.5 [SugarContent] 6.1 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté pancetta over medium heat until crisp, stirring often. While it’s cooking, pour the clam juice/chicken stock into a 4-cup measuring cup. Add the liquid from the cans of clams to the juice/stock, making approximately 4 ½ cups of liquid. Add the diced celery and onions, cooking unti translucent. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn. Stir in the collagen, coating all of the veggies and the bacon. Continue cooking about a minute until it begins to brown. Slowly pour in the clam juice/chicken stock mixture, whisking it into the flour veggie mixture. . Add the celery root, thyme, and bay leaves. Increase the heat to high and bring to a boil. Reduce to a simmer; continue cooking for 20 minutes or until the celery root is soft. Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
[Name] Vegan "Cream Cheese" Frosting [AuthorId] 1654831 [AuthorName] shancarter [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-18T01:06:00Z [Description] Make and share this Vegan "Cream Cheese" Frosting 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/53/60/08/Dyl4NITN6skYx4MEVzvQ_IMG_4844.JPG" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["680", "80", "3 -4"] [RecipeIngredientParts] ["powdered sugar", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 764.3 [FatContent] 6.7 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 180.9 [FiberContent] 0.0 [SugarContent] 177.4 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 2 cups [RecipeInstructions] If you have a dietary issue with corn, find powdered sugar that is made with tapioca starch instead of corn starch. Choose a liquid for the last ingredient. You can use a fruit juice, water, or some type of coffee creamer. We like to use 4 ounces of International Delights Coffee Creamers, and usually choose Caramel Macchiatto or Coldstone (Vanilla Ice Cream flavor]. If you are using a flavoring extract, be sure to include that in the total liquid count. Combine powdered sugar, palm shortening, and half of the liquid with a mixer, scraping down the sides with a spatula as necessary. Continue to add liquid, a little bit at a time, until you reach the consistency you want. If the frosting is too thick, add a little more liquid (1/2 teaspoon at a time]. If it's too thin, add more powdered sugar.
[Name] Green Chicken Curry Pie [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2018-06-18T01:21:00Z [Description] Based on a recipe from the Australian Women's Weekly. This is a typical Aussie version of a Thai green curry. [Images] character(0) [RecipeCategory] Australian [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "2/3", "2/3", "1", "4", "2", "2", "1"] [RecipeIngredientParts] ["potatoes", "green curry paste", "light coconut milk", "water", "lime juice", "green beans", "cilantro", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.5 [FatContent] 34.6 [SaturatedFatContent] 8.3 [CholesterolContent] 46.5 [SodiumContent] 491.0 [CarbohydrateContent] 50.9 [FiberContent] 5.0 [SugarContent] 1.5 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] 4 individual pies [RecipeInstructions] To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes. Preheat oven to 400°F Grease four holes of a large (3/4 cup each] muffin pan. Cut four 5 1/4\" rounds and four 3 3/4\" rounds in the pastry sheets. Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.
[Name] Firecracker Shrimp Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-06-18T14:03:00Z [Description] Make and share this Firecracker Shrimp 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/53/60/10/Y4EpVuVTSDmqLFsbmwTA_5244169_GK_GeniusObsessions_Firecracker-Shrimp-Salad_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/10/wU33CpR1Rf67pzas8Ppt_5244169_GK_GeniusObsessions_Firecracker-Shrimp-Salad_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/10/EZIhnYc5R4et6e5zgFFo_5244169_GK_GeniusObsessions_Firecracker-Shrimp-Salad_16x9_v3_H.jpg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3 -5", "1/2 - 3/4", "1", "10", "1", "2 -3", "3", NA, NA] [RecipeIngredientParts] ["medium shrimp", "sriracha sauce", "hot chili sauce", "cornstarch", "blue cheese", "avocado", "cucumbers", "purple potatoes", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 18.7 [SaturatedFatContent] 9.2 [CholesterolContent] 129.0 [SodiumContent] 1212.7 [CarbohydrateContent] 20.3 [FiberContent] 3.5 [SugarContent] 3.3 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make Firecracker Shrimp: Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce. To Prepare Purple Potatoes: After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes. To Prepare Greens: Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar. To Assemble: In a large sheet pan (16\"Lx12\"Wx1.5H], make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag. Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.
[Name] Hawaiian Pizza Pineapples [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-06-18T14:04:00Z [Description] Make and share this Hawaiian Pizza Pineapples 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/53/60/11/ykYJ7qpSbCkKX4GVCUyF_untitled-2920.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/x7263PghTa2TQhdOMqkg_20180912_170828.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/Y24BrGrS0KMrWQTAhcOZ_untitled-2902.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/D6OlQBvRgtQQywQSk0bw_untitled-2899.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/Y8KsN4cpRdMYTv26Rfuk_untitled-2914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/gRVhvdVMRnZ1c5va4vMw_5244170_GK_GeniusObsessions_Hawaiian-Pizza-Pineapples_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/5wEx4lL9TRSFKDDIkspM_5244170_GK_GeniusObsessions_Hawaiian-Pizza-Pineapples_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/11/xB8iUX0bR4K2PjBGguWW_5244170_GK_GeniusObsessions_Hawaiian-Pizza-Pineapples_16x9_v3_H.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["ricotta cheese", "pineapple", "mozzarella cheese", "scallion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 138.6 [FatContent] 11.4 [SaturatedFatContent] 4.7 [CholesterolContent] 25.2 [SodiumContent] 134.4 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Brush each cavity of the Wilton Pineapple Cake pan with vegetable oil, making sure you get into all the crevices. If using ready-to-bake pizza dough, unroll the dough from the cans. Cut each sheet of dough into 4 equal rectangles so you have 8 rectangles (you will only need 6 of these rectangles]. If using homemade pizza dough, roll it out on a well-floured work surface until it’s 1/8 to 1/4-inch thick. Trim to make it an 18 x 18-inch square then cut that square into six 9 x 6-inch rectangles. Place one rectangle of dough into a cavity of the pan and gently press down so it lines it. Add a layer of ricotta cheese, then pineapple chunks, cubed ham, mozzarella cheese and a sprinkle of Italian seasoning on top. The cavity should only be about 1/3 to 1/2 full – the fillings should not come to the top as you need to allow space for the dough to rise when baked. Fold the edges of the dough rectangle over the filling, letting them overlap – trim any dough off that seems excessive. Press firmly to seal. Repeat this to fill all of the cavities of the pan. Bake for 15-20 minutes until the pizza dough is starting to brown on top. Tools: https://www.nordicware.com/catalog/product/view/id/2359/s/pineapple-upside-down-mini-cake-pan/.
[Name] Everything Bagel Tortellini [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-06-18T14:04:00Z [Description] Breakfast meets lunch in your mouth when you pair an everything bagel's delightful flavors with a bite-sized mouth-watering tortellini. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/HHIhfpEwQN2imhofk3TV_untitled-8598.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/5kY1CQSYih3Imk7QP1wQ_5244171_GK_GeniusObsessions_Everything-Bagel-Tortellini_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/x9jz7pNRSmOe7mnWzzI5_5244171_GK_GeniusObsessions_Everything-Bagel-Tortellini_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/3O6uZyUxQj6gzDuJaMtn_untitled-8595.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/yT5gHMSlQMyjxEdxq1KV_untitled-8578.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/rFrYkcSoT0qjXy2uGlc8_untitled-8587.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/pa4iD03aRjeTE6FXQeU9_untitled-8591.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/12/QAw1L11lQWmc3ZdGyp8f_5244171_GK_GeniusObsessions_Everything-Bagel-Tortellini_16x9_v1_H.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 2/3", "2", "1/2", "2", "1/2", "1/2", "1", "1/4", "3", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "eggs", "panko breadcrumbs", "pasta", "cream cheese", "ricotta cheese", "egg", "parmesan cheese", "bacon", "parmesan cheese", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 573.4 [FatContent] 26.8 [SaturatedFatContent] 13.7 [CholesterolContent] 207.7 [SodiumContent] 609.0 [CarbohydrateContent] 55.9 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the dough: To measure the flour, it is important that you’re using the spoon and sweep method: fluff the flour up in the bag/container it’s in then lightly spoon it into the measuring cup – do not tap/shake the cup or press the flour down – fill it so the flour is piled up in the cup, over the brim, then use the back of a knife to sweep the excess flour off of the cup, back into the container to get one level cup. When using this method to measure, 1 cup of flour will weigh 120 grams (so the total weight of flour for this recipe is 200 grams]. Combine the flour and eggs in the food processor. Blend until a smooth, firm dough is formed – this can take a couple of minutes. Remove from the food processor, place the dough into a re-sealable bag and chill for at least an hour. dough notes: you can also choose to use pre-made pasta dough if it's available to you. Simply follow directions for rolling out the dough below under \"assemble the pasta\". To make the filling: Toast the panko breadcrumbs in a dry frying pan over a high heat on the stove, stirring often, until golden. Remove from the heat and pour into a medium bowl. Add the everything bagel seasoning blend, cream cheese, ricotta, egg and parmesan. Stir together until smooth. Transfer to a piping bag and chill until needed. To assemble the pasta: Remove the chilled pasta dough from the re-sealable bag. Dust it lightly with some extra flour on both sides and flatten out into an oblong about 1/2 an inch thick. Roll out the pasta dough using a pasta machine, starting on the widest opening (usually the highest number on the dial] and working your way down to the second-thinnest setting. You may need to cut the length of dough in half as you work as it’ll start getting longer and longer as you roll it thinner. Dust the thin sheet of pasta dough lightly with flour then use a 3-inch round pastry cutter to cut the dough into circles. Gather up any scraps as you work and cover them so they don’t dry out – you can then re-roll the scraps in the pasta machine and cut out more circles. Once you have all your circles, pipe roughly 1 teaspoon of the filling mixture into the center of each circle. Dip your finger into a bowl of water and run it around the edge of the circle to moisten – this will help the dough seal together. Fold the dough over to form a half moon and pinch the edges together to seal – as you do this, make sure you’re pushing all the air out of the center of the dough as any trapped air bubbles can make the pasta burst open when it is boiled. Draw the two corners together to form a rounded bonnet shape, pinching tightly to seal. Place onto a baking sheet dusted with some flour or fine semolina. Repeat this shaping process with all of the circles. To cook: Bring a large pot of water to the boil. Fry the bacon in a large skillet over a medium-high heat until crisp. Tip all the tortellini into the pot of boiling water and cook for 2-3 minutes, until they rise to the surface of the water and the pasta is cooked through. Reserve 1/2 a cup of the pasta water then drain the tortellini and add to the skillet of cooked bacon along with the reserved pasta water and parmesan. Toss to coat and let cook over a medium-high heat so the sauce thickens and coats the pasta. Season with the 1 tablespoon of everything bagel seasoning then taste and season with more salt and black pepper, if needed. Divide between 2-3 bowls and serve immediately.
[Name] Orange Chicken Dino Nuggets [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT4H30M [TotalTime] PT4H40M [DatePublished] 2018-06-18T14:04:00Z [Description] Perfect for kids of all ages and dinosaur lovers, this playful prehistoric tableau will make you roar with joy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/xMEBMb8BSRSQdXHvWNDo_untitled-1218.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/nNryBPLsRwOmZ5ctpZQy_untitled-1228.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/ObAfXTcETRiAjOhpP1az_untitled-1211.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/y985b1QXTNGggmQeZMkp_untitled-1233.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/vHnTwscvQeKXzYkBaqYO_5244172_GK_GeniusObsessions_Orange-Chicken-Dino-Nuggets_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/n4suz6juSmmnuWjdbDAC_5244172_GK_GeniusObsessions_Orange-Chicken-Dino-Nuggets_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/iwoy3nz0Sy2ir9jAuECl_untitled-1203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/13/26NIgnx9Qy7hXhKx1nOQ_5244172_GK_GeniusObsessions_Orange-Chicken-Dino-Nuggets_16x9_v3_H.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1/2", "1/2", "1/4", "1/4", "3/4", "1", "3", "1 1/3", NA, "1/4", "3", "1", "1", "1", "1", "2", "1", "2", "1/2", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["chicken", "egg", "buttermilk", "sriracha sauce", "dried oregano", "garlic powder", "salt", "black pepper", "all-purpose flour", "egg", "milk", "panko breadcrumbs", "brown sugar", "soy sauce", "orange", "garlic", "ginger", "scallion", "water", "cornstarch", "cooked white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 694.0 [FatContent] 26.1 [SaturatedFatContent] 7.1 [CholesterolContent] 179.8 [SodiumContent] 1332.5 [CarbohydrateContent] 78.7 [FiberContent] 4.5 [SugarContent] 25.1 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make Dino Nuggets: In a large bowl, mix the ground chicken, egg, breadcrumbs, buttermilk, sriracha, dried oregano, garlic powder, salt and black pepper in a bowl until well combined. Take a cookie sheet that will fit into your freezer and line with parchment paper. Arrange dinosaur cookie cutters on the cookie sheet. Take tablespoon sized chunks of the chicken mixture and use your fingertips to push the chicken into the cookie cutters in an even layer about 1/4 inch thick. You may need to add more or less chicken mixture to each cutter depending on the size. Lift away the cookie cutters. Repeat to fill the tray with dinosaur shapes (they can be very close together]. Freeze for 1-2 hours until firm. Place the flour in a wide, shallow dish. Crack egg into a second wide, shallow dish, add the milk and whisk together with a fork. Place panko breadcrumbs into a third wide, shallow dish. Lift each frozen dinosaur shape off the cookie sheet then dip into the flour, turning to coat well. Then dip into the egg mixture, turning to coat. Lastly dip into the breadcrumbs, turning to coat. Fill a large, deep skillet halfway with vegetable oil. Heat to 350 degrees F. Once the oil is hot, lower in a few nuggets at a time and fry until golden on one side 3-5 minutes. Flip and let the other side cook to golden brown – about another 3-4 minutes. Transfer to plate lined with paper towel to drain the excess oil. To make the Orange Sauce: In a small bowl, mix the brown sugar, soy sauce, orange zest and orange juice. Heat the sesame oil in a large skillet over a medium heat. Once hot, add the garlic, ginger and pepper flakes and cook, stirring constantly, for 1 minute. Pour in the soy sauce mixture, the rice wine vinegar and scallions and stir through. Bring to the boil then turn down to simmer. Mix the cornstarch and water in a small bowl then pour that into the skillet too, stirring it in thoroughly, until thickened. Add the fried nuggets to the sauce in the pan then gently flip them over and stir to coat in the sauce. Mould the rice using small bowls into mounds on a plate. Garnish with the broccoli to make a ‘Jungle’ scene. Arrange the hot nuggets in the scene, garnishing with dill or cilantro if desired. Tools: Tools: Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW. Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.
[Name] Creamsicle S'mores [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2018-06-18T14:04:00Z [Description] Make and share this Creamsicle S'mores 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/53/60/14/ti93WltR0mhBKGmvh8gq_5244173_GK_GeniusObsessions_Creamsicle-Smores_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/QwM4qEQqTWmoJXgUlTpk_5244173_GK_GeniusObsessions_Creamsicle-Smores_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/14/WSgYKd3qQsKRmtw03MDL_5244173_GK_GeniusObsessions_Creamsicle-Smores_16x9_v1_H.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, NA, "1/2", "3", "2", "1/2", "1", "1", "6", "1/4", NA, "9", "3/4", NA] [RecipeIngredientParts] ["butter", "powdered sugar", "water", "unflavored gelatin", "sugar", "evaporated milk", "orange", "vanilla extract", "white chocolate", "heavy cream", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.9 [FatContent] 7.8 [SaturatedFatContent] 4.4 [CholesterolContent] 8.0 [SodiumContent] 70.7 [CarbohydrateContent] 64.9 [FiberContent] 0.7 [SugarContent] 59.6 [ProteinContent] 4.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["To make orange-flavored marshmallows:", "Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar.", "Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.", "In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated] for at least 8 hours or overnight.", "To make orange ganache:", "Place finely chopped chocolate in small heatproof bowl.", "Set over warm water on low heat (water should not touch bottom of bowl].", "Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.", "In small saucepan over low heat, heat cream just to a simmer, stirring frequently.", "Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.", "Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.", "Gradually stir in remaining cream.", "To assemble:", "Cut marshmallows into squares matching same dimensions as the graham crackers.", "place a cut marshmallow on top of one graham cracker.", "spread a layer of the orange ganache on the 2nd graham cracker.", "lay that on top of the marshmallow, press down gently.", "dip one corner half of the s'more into orange candy melt.", "sprinkle nonpareils over the candy melt coating." ]
[Name] Circus Animal Cookie Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-06-18T14:04:00Z [Description] A Ring Master's dream – elephant shaped layered cookies layered with colorful strawberry buttercream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/pQt88b7gSEOZdewyUW12_5244174_GK_GeniusObsessions_Circus-Animal-Cookie-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/15/erKhAPQKR4WBrZ3NvJUe_5244174_GK_GeniusObsessions_Circus-Animal-Cookie-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/15/ksri5EwVQhG0ybEIZRML_5244174_GK_GeniusObsessions_Circus-Animal-Cookie-Cake_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/15/y3ZeY4E7SiS5JFFAGFKE_5244174_GK_GeniusObsessions_Circus-Animal-Cookie-Cake_16x9_v3_H.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "3", "3", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "strawberry puree", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.9 [FatContent] 34.5 [SaturatedFatContent] 21.9 [CholesterolContent] 91.5 [SodiumContent] 8.7 [CarbohydrateContent] 95.0 [FiberContent] 0.2 [SugarContent] 91.7 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make cookie: roll out the ready to bake cookie dough. place elephant shaped paper template on the flattened dough. cut out the shape, remove the extra pieces. repeat until you have 3 elephant cookies. bake 370F for 10 minutes. To make strawberry buttercream: With a hand mixer or stand mixer, fitted with paddle attachment, beat butter for 2 mins, until smooth & creamy. Scrape down the sides of the bowl and beater as necessary. Add powdered sugar 1/2 cup at a time, beating until combined. Add puree, vanilla extract, jam and beat on medium speed until fully combined. Place in a piping bag. To make strawberry puree: place about 5 chopped strawberries in a food processor and blend until pureed. To assemble: placed one baked elephant cookie down. pipe small circular shapes of strawberry buttercream until the cookie is covered; repeat to the next two cookies. once the buttercream layers are added, stack the cookies. sprinkle on candy-coated chocolates on top.
[Name] Neapolitan Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-06-18T14:04:00Z [Description] Make and share this Neapolitan Waffles 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/53/60/16/CLBzCOKrSTJ4GBWpoTwG_5244175_GK_GeniusObsessions_Neapolitan-Waffles_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/W1aCpwW8TQm5hOVXn2Le_5244175_GK_GeniusObsessions_Neapolitan-Waffles_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/16/eozUy73zTySGdOGi1Mm7_5244175_GK_GeniusObsessions_Neapolitan-Waffles_16x9_v2_H.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "2", "2", "2", "1", "1/2", "2", "4", "2", "1", "1/3", "2/3", NA, NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "buttermilk", "unsalted butter", "eggs", "vanilla extract", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.5 [FatContent] 19.9 [SaturatedFatContent] 11.3 [CholesterolContent] 128.4 [SodiumContent] 955.7 [CarbohydrateContent] 71.5 [FiberContent] 3.0 [SugarContent] 21.4 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat waffle iron. In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix until just combined. Divide the batter evenly between three bowls. In one bowl, stir in the vanilla extract. In another bowl, stir in the melted chocolate until thoroughly combined. In the third bowl, stir in the strawberry powder and red food color if using. Coat the waffle iron with cooking spray. Take a heaping spoonful of the strawberry batter and pour it into a stripe in the waffle iron; use the back of the spoon to spread it into place if needed. Spoon a stripe of the vanilla batter next to the strawberry batter, spreading it into place. Put a stripe of chocolate batter next to the waffle batter. All three lines of batter should be touching each other--also you can pipe in each color using a piping bag. Close the waffle iron and cook according to manufacturer instructions; epeat the cooking process with the remaining batter. Serve the waffles with a drizzle of chocolate sauce, a dollop of whipped cream, and fresh strawberries.
[Name] Surfboard Ice Cream Sandwiches [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT4H [TotalTime] PT4H10M [DatePublished] 2018-06-18T14:04:00Z [Description] The beach is open thanks to these cool, refreshing, colorful treats. Surf's way up with this twist on an ice sandwich, dudes! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/17/TvAuQS15Qcy8DUW2GT0V_5244176_GK_GeniusObsessions_Surfboard-Ice-Cream-Sandwiches_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/3nreGO6cSlCPIXzqKJYt_5244176_GK_GeniusObsessions_Surfboard-Ice-Cream-Sandwiches_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/17/YGl68iyhQhei1xuZ80fi_5244176_GK_GeniusObsessions_Surfboard-Ice-Cream-Sandwiches_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/17/bp0oHH7hQnux9QbBkwwI_5244176_GK_GeniusObsessions_Surfboard-Ice-Cream-Sandwiches_16x9_v1_H.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "3 1/4", "1/2", "1/2", "1/2", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "baking powder", "salt", "confectioners' sugar", "water", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.6 [FatContent] 24.7 [SaturatedFatContent] 15.1 [CholesterolContent] 107.5 [SodiumContent] 479.9 [CarbohydrateContent] 94.0 [FiberContent] 1.4 [SugarContent] 54.6 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 8-10 sandwiches [RecipeInstructions] To make Cookies: In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours. Line cookie sheet with parchment paper (do not grease cookie sheet]. On lightly floured surface, roll out the dough to about 1/4\" thickness. cut out Surfboard-shaped cookies. Place cookies 2\" apart on tray. Bake 6-10 minutes at 350F. Place cookies to wire racks to cool. To make Frosting: In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency]. Divide into as many bowls depending on number of colors you want. Add food coloring until you reach the desired intensity. Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there]; then allow the additional icing to harden/dry as well. To finish: After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream. Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.
[Name] Fireworks Angel Food Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2018-06-18T14:04:00Z [Description] 4th of July never looked more glorious or tasted so good! Vivid, sweet fireworks exploding on the outside. Puffy cake with rainbow sprinkle sparkling on the inside. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/18/lGvTZ5ALTR6POv80E19Z_Obsessions%203-9495.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/18/Bc5hU2FSH2Kyb3mthio7_5244177_GK_GeniusObsessions_Fireworks-Angel-Food-Cake_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/18/2GUu601hRRWTsEqf1N0e_Obsessions%203-9513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/18/lU8eo3ldQjKGRmCIzPb6_Obsessions%203-9491.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/861inexNSUayNa7SJRCK_5244177_GK_GeniusObsessions_Fireworks-Angel-Food-Cake_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/18/FiRikSH1RquWcJompvbg_5244177_GK_GeniusObsessions_Fireworks-Angel-Food-Cake_16x9_v1_H.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1 1/4", "1 3/4", "1/2", "1 1/2", "1", "1/4", "1/2", NA, "1", "1/4", "1", NA] [RecipeIngredientParts] ["cake flour", "granulated sugar", "salt", "cream of tartar", "vanilla extract", "heavy cream", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.2 [FatContent] 12.7 [SaturatedFatContent] 7.8 [CholesterolContent] 46.6 [SodiumContent] 147.2 [CarbohydrateContent] 38.1 [FiberContent] 0.2 [SugarContent] 27.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees F. Sift all the flour and 3/4 cup of the sugar into a large bowl using a fine mesh strainer. Sift another 2 times. Set aside. Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium until soft peaks form when the whisk is lifted up. Turn the stand mixer back on at a medium speed. Gradually stream in the remaining 1 cup of sugar into the egg whites as they’re being whisked. Once it’s all been added, let the mixer run on high speed until stiff peaks form when the whisk is lifted up. Add the almond extract and vanilla extract and beat in until just combined. Take 1/3 of this beaten egg white mixture and add to the bowl of the flour and sugar. Mix together to combine. Add this to the bowl of remaining beaten egg whites and fold together gently with a spatula until just combined, being careful not to knock too much air out of the egg whites while doing this. Finally, fold in the rainbow sprinkles with a few strokes – don’t overmix or the sprinkles will start to bleed into the batter and discolour it. Spoon the batter into an ungreased, 10-inch diameter tube pan. Smooth out into an even layer. Bake for 35-40 minutes until golden, the top of the cake should spring back when gently pressed with a fingertip. Invert the cake onto a wire rack and leave in its pan to cool completely, about 2 hours. Once cooled, use a metal spatula or butter knife to loosen the cake from the edges of the pan. Tip out onto a wire rack. Make the candy melt fireworks: Tip the different coloured candy melts into separate, heatproof bowls. Set each one over a pan filled with 1 inch of simmering water on the stove. Let melt, stirring occasionally, until they’re fully melted and smooth. Divide the colours into individual piping bags fitted with small round tips. Pipe firework shapes of different colours, sizes and shapes onto a piece of parchment paper. Set aside to cool and set. Make the frosting: Place the cold heavy cream into a large bowl and beat with a whisk or electric beaters until it starts to thicken. Add the powdered sugar and briefly stir inches Take 4 small bowls and add 1/4 cup of the whipped cream to each bowl. Add pink food colouring to one bowl, green to another, purple to another and yellow to the last small bowl. Stir through so you have one small bowl of each of the colours. Divide these into 4 separate piping bags fitted with a small round tip. To the remaining whipped cream in the large bowl, add the blue food colouring and stir through. It’s important not to over-stir the cream or it will start to separate. If it starts to look grainy you can pour a little un-whipped heavy cream into the bowl and gently stir that in which should help bring it back from separation. Frost the cake: Cover the cooled cake with the blue frosting, using an offset spatula to spread it over the top, sides and inner hole in a smooth layer. Take your other colours of whipped cream frosting and pipe fireworks all over the top and sides of the cake. Insert the candy melt fireworks you made earlier into the top of the cake. Serve immediately or keep chilled, covered for up to 2 days.
[Name] Trader Joe's Cranberry Walnut Gorgonzola Vinaigrette (Copycat) [AuthorId] 1286360 [AuthorName] krolek [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-18T16:02:00Z [Description] Trader Joe's discontinued their best product ever--Cranberry Walnut Gorgonzola Vinaigrette. I had to have it. Here is attempt 1.0 at a copycat recipe. Note: This makes thick concentrate. Add water to dilute it to your desired consistency. Please give feedback about how to improve this to make it more like the original. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Free Of...", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["walnuts", "gorgonzola", "cranberry sauce", "olive oil", "canola oil", "garlic clove", "black pepper", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 50.1 [FatContent] 4.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.8 [SodiumContent] 17.0 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 2.3 [ProteinContent] 0.4 [RecipeServings] 32.0 [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a deep enough bowl so your immersion blender does not make a huge mess when you blend all this stuff. Immersion blend all this stuff smooth. Refrigerate in an airtight container. To serve, combine with enough water to make the dressing the consistency you remember from the original product or whatever consistency works for you.
[Name] Chocolate White Chip Cookies [AuthorId] 2002184239 [AuthorName] Ashley I. [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2018-06-18T20:14:00Z [Description] Make and share this Chocolate White Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "2/3", "1", "1/4", "1", "3/4", "2/3", "1", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "margarine", "granulated sugar", "brown sugar", "vanilla extract", "eggs", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.1 [FatContent] 28.5 [SaturatedFatContent] 17.4 [CholesterolContent] 84.7 [SodiumContent] 360.9 [CarbohydrateContent] 67.7 [FiberContent] 2.5 [SugarContent] 45.0 [ProteinContent] 6.8 [RecipeServings] 11.0 [RecipeYield] 60 5 dozen [RecipeInstructions] PREHEAT oven to 350° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
[Name] Barbecue Chicken [AuthorId] 1152103 [AuthorName] CookingBaking Girl [CookTime] PT26M [PrepTime] PT1H [TotalTime] PT1H26M [DatePublished] 2018-06-18T20:15:00Z [Description] Make and share this Barbecue Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Summer", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken drumsticks", "ketchup", "honey", "garlic clove", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.2 [FatContent] 16.3 [SaturatedFatContent] 3.9 [CholesterolContent] 118.3 [SodiumContent] 248.1 [CarbohydrateContent] 16.1 [FiberContent] 0.2 [SugarContent] 15.3 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients except the chicken drumsticks in a bowl and whisk them together. Pour the mixture onto a large, shallow dish. Pat the chicken pieces with paper towels. Score each drumstick 3 times. Put the chicken in the dish and roll each piece until it is coated with the sauce. Cover with plastic wrap, and let marinate in the refrigerator for 1 hour. Preheat the broiler to medium heat. Lay the coated chicken uncut side up on a foil lined broiler pan. Put the marinade on one side. Broil the chicken pieces for 7-8 minutes. Using tongs, carefully turn the chicken over and broil on the other side for 7-8 minutes more. Turn chicken again. Baste the chicken with half the sauce. Broil for 5 minutes, turn, and baste the chicken with the rest of the sauce. Broil for a final 5 minutes.
[Name] Balsamic Vinaigrette [AuthorId] 491551 [AuthorName] amberdivers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-18T20:15:00Z [Description] Make and share this Balsamic Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", NA] [RecipeIngredientParts] ["extra virgin olive oil", "honey", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.2 [FatContent] 27.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 11.5 [FiberContent] 0.1 [SugarContent] 11.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 9 tablespoons [RecipeInstructions] Mix all the ingredients together in a salad shaker or bowl. Shake or whisk together until all the ingredients are blended. I also add some garlic and onion powder to taste.
[Name] Butternut Squash Lasagna [AuthorId] 491551 [AuthorName] amberdivers [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-06-18T20:37:00Z [Description] My friend served this to my while at her house. I was surprised by how much I loved it. This is a great lasagna option for those with lactose intolerance. [Images] character(0) [RecipeCategory] European [Keywords] ["Lactose Free", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "64", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "garlic", "oregano", "salt", "pepper", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.0 [FatContent] 13.7 [SaturatedFatContent] 5.0 [CholesterolContent] 53.0 [SodiumContent] 583.5 [CarbohydrateContent] 22.7 [FiberContent] 4.1 [SugarContent] 9.3 [ProteinContent] 16.5 [RecipeServings] 12.0 [RecipeYield] 1 9 x 12 pan [RecipeInstructions] Brown the meat in a large pan and drain the fat. Place the drained meat back in the skillet and add garlic and spices and simmer for 5 minutes while the flavors meld together. In a large glass baking dish, layer a little spaghetti sauce. Stack your lasagna in the following order: butternut squash slices, meat, sauce, repeat. Be sure to end with a layer of sauce. Cover the dish with foil and bake for 1 hour (1 1/2 hours if you did not soften the squash first], removing the foil for the last 15 minutes. Let the dish sit for a minimum of 20 minutes (the longer the better] because it helps the lasagna \"set up\" so you can serve it in squares without it all falling apart. Sometimes I add some goat cheese to the top when I serve.
[Name] Mongolian Beef and Vegetable [AuthorId] 2002182456 [AuthorName] David F. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-06-18T20:44:00Z [Description] Make and share this Mongolian Beef and Vegetable 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/2002182456/eOXGdrzTYCPHyPmltBx8_IMAG2081.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "3/4", "1/2", "1/4", "1", "2", "2 -4", "1", "2", "2", "1/2", "1", "1 -2", "2"] [RecipeIngredientParts] ["beef steaks", "soy sauce", "honey", "ketchup", "garlic", "cornstarch", "red capsicums", "broccoli", "onion", "spring onion", "water", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3214.7 [CarbohydrateContent] 89.0 [FiberContent] 4.3 [SugarContent] 50.3 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice beef and coat in corn starch and let sit for 10 minute.", "Heat oil in hot wok and add beef strips to brown.", "Add onion, garlic and ginger and stir through beef for approx 5 minutes.", "Add soy sauce, ketchup manis, honey, chilli and bring heat down to simmer.", "Add vegetables, brown sugar and water, mix well and simmer for 20min to reduce. Add small amount of water if sauce too thick.", "If sauce too thin allow to simmer longer.", "You can add more or less garlic and ginger depending on your tastes. Same goes for the sweetness(brown sugar] and saltyness(add salt] . Don't be afraid to make small changes to suit your tastebuds, when simmering you can make adjustments to your liking while taste testing." ]
[Name] Breakfast Tater Casserole [AuthorId] 1802614768 [AuthorName] Chris E. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-18T20:44:00Z [Description] Make and share this Breakfast Tater Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "12", "8", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "eggs", "butter", "salt", "pepper", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.2 [FatContent] 37.1 [SaturatedFatContent] 14.7 [CholesterolContent] 399.9 [SodiumContent] 1596.8 [CarbohydrateContent] 39.2 [FiberContent] 5.5 [SugarContent] 1.1 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat over to 350degrees. Brown and cook sausage links in a frying pan. Remove links and add butter and chopped onions. Saute onions until translucent. Cut sausage links in to bite size pieces. Layer an 9X9 glass casserole dish with tater tots. Place in preheated oven until brown or according to bag instructions. Mix together onions and sausage. Spoon on top of the cooked tater tots. Beat 8 eggs. Add 1 cup cheese to the beat eggs. Pour over tots, onions, and sausage. Place in oven for 20 minutes or until eggs are casserole is done and not runny.
[Name] Pasta E Fajioli Soup (Italian Chili) [AuthorId] 2002018147 [AuthorName] samanthad [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-06-18T20:44:00Z [Description] Make and share this Pasta E Fajioli Soup (Italian Chili) 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/2002018147/zamRFiYMTPOfaHJsviWf_IMG_20180617_161229.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1", "2", "1", "1", "4", "1", "8", "1"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "onion", "carrots", "celery", "diced tomatoes", "red kidney beans", "great northern beans", "ditali pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.3 [FatContent] 33.9 [SaturatedFatContent] 12.0 [CholesterolContent] 83.3 [SodiumContent] 1666.2 [CarbohydrateContent] 53.0 [FiberContent] 10.4 [SugarContent] 10.5 [ProteinContent] 39.1 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Brown ground beef and sausage. Drain fat. Place all ingredients in stock pot except pasta and garnish. Heat to boiling then cover and reduce heat to simmer. Cook three hours. Cook pasta according to package directions. Drain. Add pasta to soup bowl by the hand full, add soup. Garnish with cheese and serve. Enjoy!
[Name] Ginger Beef and Green Beans [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-06-18T20:45:00Z [Description] Make and share this Ginger Beef and Green Beans 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/53/60/27/tDVBkzRVQjWQpdT7KTFT_BFC27D2C-3740-480B-90F0-BDA408667AC4.jpeg" [RecipeCategory] Asian [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "12", "3/8", "1/4", "1 1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "ginger", "tri-tip steak", "salt", "black pepper", "soy sauce", "white wine vinegar", "green beans", "sesame seeds", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 521.9 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 464.1 [CarbohydrateContent] 109.0 [FiberContent] 3.8 [SugarContent] 2.3 [ProteinContent] 10.3 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] Clean and trim green beans. Heat 1 teaspoons olive oil in a large sauté pan over medium heat. Add green beans and season with 1/8 teaspoons salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside. Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper. Add 1 teaspoons olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds. Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through. Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional].
[Name] CHOCOLATE COFFEE TIRAMISU [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-06-18T21:04:00Z [Description] NUTRITIONAL INFORMATION PER SERVING: Calories: 150 Fat: 5 grams Sodium: 102 milligrams Cholesterol: 66 milligrams Protein: 6 grams Carbohydrates: 21 grams DIABETIC EXCHANGES 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat Source:                  Recipe From: “The Best Diabetes Cookbook” [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/28/T1zsiVlSnqwjF4G0ck8x_3D7625AF-AD8B-4EF1-B56C-F3A509A29790.jpeg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "3", "1", "1", "3", "1/3", "3/4", "3", "16"] [RecipeIngredientParts] ["ricotta cheese", "light cream cheese", "granulated sugar", "vanilla", "granulated sugar", "brewed coffee", "chocolate", "lady finger cookies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.0 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 27.4 [SodiumContent] 54.5 [CarbohydrateContent] 12.5 [FiberContent] 0.4 [SugarContent] 10.8 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] ["Spray a 9-inch square baking dish with vegetable spray.", "In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.", "In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.", "Combine coffee and liqueur in a small bowl.", "Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight." ]
[Name] Julia Hull's Banana Bread [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-06-18T21:05:00Z [Description] My grandmother was born at the beginning of the 20th Century. She got this recipe from her friend and neighbor, Julia Hull. It is the best banana bread I've ever had. It is extremely moist. It dates from at least the 1970's, but probably dates back many years earlier. This was one of her heirloom recipes. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3/4", "3", "1", "1/2", "2 1/2", "4", "1 1/3", "1/4", "1"] [RecipeIngredientParts] ["brown sugar", "eggs", "vanilla", "salt", "flour", "bananas", "baking soda", "buttermilk", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2845.6 [FatContent] 129.6 [SaturatedFatContent] 17.2 [CholesterolContent] 280.2 [SodiumContent] 1627.3 [CarbohydrateContent] 399.2 [FiberContent] 14.3 [SugarContent] 246.3 [ProteinContent] 38.3 [RecipeServings] nan [RecipeYield] 2 9 x 5 loaves [RecipeInstructions] Grease and flour two 9x5 loaf pans. Mix all ingredients in a large bowl. Divide the batter between the two pans and bake at 350F for one hour or until a toothpick comes out with just a few crumbs. These loaves don't rise very much. Wrap in plastic wrap, then in foil to freeze after baking.
[Name] Fran's Fresh Apple Cake [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT1H15M [PrepTime] PT1H [TotalTime] PT2H15M [DatePublished] 2018-06-18T21:05:00Z [Description] My sister got this recipe in a recipe exchange in 1960 when she was in first grade. My mom, Fran, tweaked it to make it her own. It is a little time consuming to make, but it is worth the trouble. It was Mom's signature cake. Making it always brings back memories of Mom and family celebrations. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "3", "2", "1", "1", "1", "1 1/2", "1", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["tart apples", "flour", "brown sugar", "salt", "cinnamon", "nutmeg", "baking soda", "applesauce", "eggs", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6146.7 [FatContent] 311.3 [SaturatedFatContent] 39.4 [CholesterolContent] 372.0 [SodiumContent] 4509.0 [CarbohydrateContent] 802.4 [FiberContent] 32.2 [SugarContent] 473.4 [ProteinContent] 63.2 [RecipeServings] nan [RecipeYield] 1 bundt cake [RecipeInstructions] ["Sift the flour, spices, salt and soda together to make sure they are well incorporated.", "In a the bowl of a stand mixer, blend the oil, sugar, eggs and vanilla.", "Add the dry mixture cup by cup to the wet ingredients, beating after each addition. The batter will be very heavy.", "Add the apples and nuts. Bake in a greased bundt pan at 350F for between 60 and 75 minutes. (Clean toothpick equals done.].", "Mom never glazed this cake, but it would be fine with a light dusting of powdered sugar or a simple glaze. A slice is great with a little butter and toasted for breakfast." ]
[Name] Millet Stuffed Peppers [AuthorId] 2001778715 [AuthorName] Kathy F. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-06-18T21:06:00Z [Description] This great recipe will help fill you up and give you part of those essential food group requirements we need daily. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "15", "1", "1", "1", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["bell peppers", "water", "black beans", "diced tomato", "zucchini", "onion", "cumin", "garlic powder", "chili powder", "red pepper flakes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.5 [FatContent] 11.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 50.3 [CarbohydrateContent] 91.5 [FiberContent] 23.3 [SugarContent] 8.6 [ProteinContent] 23.3 [RecipeServings] 2.0 [RecipeYield] 4 stuffed peppers [RecipeInstructions] Preheat oven to 350°F. 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork. 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent. 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat. 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated. 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half. 7. Top each pepper with 1 tablespoon tomatoes. 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.
[Name] Mexican Street Corn [AuthorId] 2000428811 [AuthorName] Lea T. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-18T21:06:00Z [Description] Make and share this Mexican Street Corn recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2 -3", "2 -3", "1", "1", "1", NA, "1/4", "1/4"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "lime juice", "chili powder", "cayenne pepper", "fresh cilantro", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.9 [FatContent] 3.0 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 62.7 [CarbohydrateContent] 30.4 [FiberContent] 3.7 [SugarContent] 5.0 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro. Preheat grill on high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with cojtija cheese and chopped cilantro.
[Name] CREAMY SPICY GUACAMOLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-06-19T14:11:00Z [Description] Smooth, velvety and delicious, this guacamole is a yummy twist on an old Mexican classic! With just the right amount of spiciness, this is a dip that you'll be sure to love! VIDEO https://www.youtube.com/watch?v=Nrqix4CF4Dw [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/33/U27VtqTFT8iLAtEE2UfQ_Creamy-Piquante-Guacamole-2_Fotor-1024x749%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/Xiu1NR4ES665ru2TRdu7_Guacamole%20%232_Fotor.jpg"] [RecipeCategory] Mexican [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "4", "3", "1/3", "1/2", "1", "250"] [RecipeIngredientParts] ["avocados", "lime", "garlic cloves", "red onions", "fresh ground black pepper", "light sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.3 [FatContent] 41.9 [SaturatedFatContent] 9.2 [CholesterolContent] 21.3 [SodiumContent] 92.7 [CarbohydrateContent] 28.6 [FiberContent] 16.9 [SugarContent] 2.8 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Mash the avocados in a shallow bowl. Squeeze lime juice over to prevent browning. Add the rest of the ingredient. Taste and adjust to your liking. Serve it with corn tortilla chips or as a condiment for burgers, sandwiches, etc.
[Name] Chorizo-Style Burger With Patatas Bravas [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2018-06-19T19:16:00Z [Description] Make and share this Chorizo-Style Burger With Patatas Bravas recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["500", "1/2", "1", "1/2", "4", "1", "2", "4", "1", "40", "1/2", "2", "1 1/2", "1/2", "1", "1/2", "1", "150", "1"] [RecipeIngredientParts] ["shallot", "garlic clove", "fennel seed", "mayonnaise", "gem lettuce", "manchego cheese", "red onion", "baking potatoes", "shallot", "garlic clove", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.0 [FatContent] 27.4 [SaturatedFatContent] 10.0 [CholesterolContent] 90.2 [SodiumContent] 238.2 [CarbohydrateContent] 22.3 [FiberContent] 4.0 [SugarContent] 3.3 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] 4 Burgers [RecipeInstructions] Preheat the oven to 220c/200c fan/gas 7. For the patatas bravas, toss the potatoes in the oil to coat; arrange on a nonstick baking tray. Roast for 1 hr until golden. Meanwhile, heat the other 1/2 tbsp oil in a pan and cook the shallot until soft. Add the garlic, 1/2 tsp chilli flakes and 1 tsp paprika. Cook over a low heat for 1 minute Add the passata and vinegar. Simmer uncovered for 15-20 mins until it is thick. Set aside; keep warm. For the burgers, mix the pork with the shallot, garlic and chilli flakes, 3tsp of the paprika and the fennel seeds. Shape into 4 patties. Heat a nonstick pan over a medium heat; fry the burgers for 5-6 mins each side until cooked through. Mix the mayo with the remaining paprika. Split and toast the ciabatta rolls, spread with the mayo, then add lettuce, a burger, the manchego, onion slices, and the tops of the rolls. Pour the tomato sauce over the potatoes, and serve with the burgers.
[Name] Pineapple Upside Down Cake [AuthorId] 4439 [AuthorName] mandabears [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-06-19T19:27:00Z [Description] This is one of my favorite recipes of all times. I have had it for at least 30 years and use it frequently. One of her friends is going to be 89 and he loves this recipe and I was asked for it [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "3", "1 1/3", "1/3"] [RecipeIngredientParts] ["butter", "brown sugar", "pineapple rings", "eggs", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5257.7 [FatContent] 251.1 [SaturatedFatContent] 83.6 [CholesterolContent] 845.1 [SodiumContent] 4682.4 [CarbohydrateContent] 717.3 [FiberContent] 13.7 [SugarContent] 514.0 [ProteinContent] 56.5 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350° . Pour melted butter in 13 x 9 pan . Sprinkle on the brown sugar. Lay the pineapple rings evenly over the brown sugar. If there are any left break into pieces and fill in the spaces in the pan . Combine cake mix, eggs, milk and oil and mix well with an electric mixer for two minutes on medium speed until batter is smooth . Pour batter evenly over pineapple and brown sugar. Bake in preheated oven for 35 minutes or until cake tests done . Let cake cool in pan for 30 minutes . place cake platter over pan and invert cake onto cake platter.
[Name] Harry Potter Birthday Castle Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT3H30M [PrepTime] PT12H [TotalTime] PT15H30M [DatePublished] 2018-06-20T18:44:00Z [Description] This grand dessert stars a Lemon Drop cake, Dumbledore’s favorite muggle flavor, with an interior that’s studded with all the house colors. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/rQjaG6p7RL6kOPhsv56O_0310874_Harry-Potter-Hogwarts-Cake_203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/YWWmsShHS8a9bajyRx70_0310874_Harry-Potter-Hogwarts-Cake_201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/4ayCCXpuQl6lyPHcLKxc_0310874_Harry-Potter-Hogwarts-Cake_191.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/031fkgJOT9S5cldAjf3y_0310874_Harry-Potter-Hogwarts-Cake_179.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/DhhKIXeDSAyFQrnmkNIq_0310874_Harry-Potter-Hogwarts-Cake_192.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/uB1hQPL0RgO1GoVz6crW_0310874_Harry-Potter-Hogwarts-Cake_180.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/DYcLGCfQ72WmNI3pgcBN_0310874_Harry-Potter-Hogwarts-Cake_182.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/36/9QTdXsOaS46v5o6aXqll_0310874_Harry-Potter-Hogwarts-Cake_185.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] [NA, "3", "2", "1", NA, "1/2", "1/2", NA, NA, NA, NA, NA, "1", "3", NA, NA, "1", "1", "1", "1", "2", NA, NA, "1", NA, "1.5", NA, "3 1/2", "1", NA, "3", "1", "9", "1", "3", "3"] [RecipeIngredientParts] ["Harry Potter Lemon Drop Confetti Cake", "Harry Potter Spell Books", "water", "sugar", "Harry Potter Castles", "Harry Potter Letters", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.1 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 26.1 [CarbohydrateContent] 16.1 [FiberContent] 0.0 [SugarContent] 13.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 70 [RecipeInstructions] ["Bake the Cakes.", "Fill the Cakes:", "Unwrap the large cakes layers. Place a cake board on a turntable and spread a little blue buttercream in the center. Place a cake layer on top.", "Add the buttercream on top of the cake and smooth over. Place the second cake layer on top. Gently press down on the top to sandwich it all together.", "Wrap the cake in plastic wrap and refrigerate for at least 2 hours.", "Repeat with the remaining layers, using yellow buttercream for the middle tier and red buttercream for the top tier.", "Make the Spell Books.", "Make the Potions:", "Add sugar and water to a small saucepan over medium-low heat. Heat until sugar dissolves, whisking occasionally.", "Divide mixture into three bowls. Color one bowl green, one bowl blue, and one bowl red.", "Fill assorted pipettes with different colors and set aside.", "Make the Castles.", "Make the Broom Stick:", "Cut 6 short strings of licorice and attach together with black candy melts. Trim off non-chocolate part of Pocky stick and attach to bristle portion. Let set.", "Make the Letters.", "Make the House Points:", "Cut off the wooden round tip on each rock candy stick.", "Leave one color as is. Carefully trim away parts of the other three candy colors so that you have four different heights.", "Make the Fireplace:", "Shape and mold the marshmallow treats into a flat 4x4 inch square onto a parchment-lined baking sheet. Trim into the shape of a fireplace. Spray with edible black spray and let set.", "Make the Platform Numbers:", "Using a printed template, pipe 9 ¾ with candy melts. Let set.", "Make the Wand:", "Place licorice on a parchment-lined baking sheet. Pipe small dots onto licorice, equally spaced apart. Let set.", "Make the Brick Wall:", "Arrange square marshmallows on a parchment-lined baking sheet. Spray with edible red spray and let set.", "Assemble Top Tier:", "Place the small tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.", "Pick up the cake and roll in the candy rocks to coat the sides. Place the cake back on the turntable and frost the top.", "To attach the castle buildings, spread a little buttercream over placement area and pipe on a bit of white candy melts. Gently press in the castle buildings. Fill in bare areas with candy rocks and set aside.", "Assemble Bottom Tier:", "Place the large cake tier on a turntable. Frost the top and sides with a layer of buttercream.", "Press the red marshmallows into the sides of the cake in a brick pattern.", "Using the candy melts as glue and pressing to adhere, attach the fireplace, letters, wand and blue sour strings, red and yellow striped candy belt, and 9 3/4 numbers.", "Insert a straw in the back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted five straws total, spaced equally in the back of the cake. The tiers will be stacked up along the back of the cake instead of the center.", "Assemble Middle Tier:", "Place the middle cake tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.", "Pick up the cake and roll in the green sprinkles to coat the sides.", "Place the cake back on the turntable and frost the top. Cover with sprinkles.", "Insert a bubble tea straw in back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted four straws total, spaced equally in the back of the cake.", "Assemble the Cake:", "Place the bottom tier on a large blue cutting board or cake board. Stack the middle tier on top where the straws are.", "Pipe green frosting on the top of the bottom tier using the grass tip.", "Push the wooden sticks of the colored rock candy in the top of the bottom tier so that’s it’s positioned in front, on the left side, of the middle tier.", "On the front of the middle tier and using the candy melts as glue, attach the three peach rings upside down so that the yellow side faces out. Trim the Pocky sticks to fit underneath the peach rings and attach. Attach the broom stick.", "Stack the top tier on top where the straws are.", "Decorate cake with spell books and potion pipettes. You can stack or lean the books against one another. The pipettes can be stuck directly into the cake." ]
[Name] Harry Potter Spell Books [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-20T20:13:00Z [Description] Make and share this Harry Potter Spell Books 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/53/60/37/A9Z1rjkRVKwNDqeU7DKK_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_076.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/pO3jJCyQjef98D7MoezY_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_057.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/F878z67gTaBTQbQQZ6uu_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/acYwgaTHQtOGFBWpMoEe_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_050.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/72OlEOuRBijlK0dw4tOK_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_090.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/gyFdgwcZQ6uYoLKzAq0V_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_091.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/7chASyniQl6961UhoTfi_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_061.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/RWMWLXPPT6eT3SAtEOxk_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_092.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/Lea9A1oRSKkNWin9yANT_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_063.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/LIiOzlOUSgZ0kkcPqGSz_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_094.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/OIpNnGuRN2vwZu09h9zJ_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_097.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/amjzjAdWR360I1JbHpAL_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_071.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/37/6g0wDl0nSD6mkI4nArYL_0310874_Harry-Potter-Hogwarts-Cake-SpellBooks_089.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", NA, NA, NA, NA] [RecipeIngredientParts] "graham crackers" [AggregatedRating] nan [ReviewCount] nan [Calories] 14.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.7 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 6 Spell books [RecipeInstructions] Separate graham crackers into individual rectangle portions. Trim off about ½ inch from each rectangle. Dip a cracker horizontally into pink candy melts and place on parchment-lined sheet tray. Dip another cracker into the pink candy melts and stack on top so it creates a book spine. Repeat until you have two pink spell books. Let set. Once the book spines are set, dip the top and sides of the books into the candy melts and let set on a parchment-lined baking sheet. Repeat with the purple and blue candy melts so that you have two purple spell books and two blue spell books. Once the chocolate is set, pipe spell book titles or scribbles onto the spines of each book with the black candy melts.
[Name] Harry Potter Lemon Drop Confetti Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2018-06-20T20:19:00Z [Description] Inspired by Dumbledore’s favorite muggle flavor, this cake is the base for the recipe # 536036 Cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/38/gJoEkEKXSLWfV7rehhKq_0310874_Harry-Potter-Hogwarts-Cake_201.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 213.8 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 1.0 [SodiumContent] 325.2 [CarbohydrateContent] 38.7 [FiberContent] 0.5 [SugarContent] 21.4 [ProteinContent] 2.2 [RecipeServings] 70.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F. Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.", "Mix the sprinkles together in a large bowl and set aside.", "Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.", "Pour batter into prepared cake pan. Repeat with two more boxes of cake mix and pour batter into second prepared cake pan. Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.", "Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.", "Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.", "Pour batter into prepared cake pans. Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.", "Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.", "Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ¼ cup jimmies with a spatula.", "Pour batter into prepared cake pans. Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan.", "Remove cakes from pans and level top if needed. Split the 7x3 cake in half horizontally. Wrap each cake in plastic wrap and refrigerate for at least 2 hours." ]
[Name] Harry Potter Castles [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-06-20T20:30:00Z [Description] Make and share this Harry Potter Castles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/39/CSQDYoxYStS8UupyblEv_0310874_Harry-Potter-Hogwarts-Cake-Castles_159.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/39/KpmE0vIcQ1uwo6d8vMmi_0310874_Harry-Potter-Hogwarts-Cake-Castles_152.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/39/XvaYv5AaSvm0lTMFqLc0_0310874_Harry-Potter-Hogwarts-Cake-Castles_154.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["6", NA, "3", NA, "2", "1", NA, "7", NA, NA, NA, "4", NA] [RecipeIngredientParts] ["marshmallows", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 33.3 [CarbohydrateContent] 23.5 [FiberContent] 0.1 [SugarContent] 14.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 Castles [RecipeInstructions] Place two marshmallow treats in a microwave-safe bowl and microwave for 5-10 seconds so that they are easier to mold but not falling apart. Shape into a small cylinder slightly shorter than an ice cream cup cone. Place on a parchment-lined baking sheet. Place one marshmallow treat on the baking sheet. Pipe a little of the candy melts on top and press another marshmallow treat on top, so that you have a small rectangle. Place ice cream cup cones on the baking sheet. Spray the portions with edible yellow spray and let set. Shape two marshmallow treats together into a roof shape to fit on top of the marshmallow treat house. Place ice cream cones and mini cone onto the baking sheet. Spray portions with edible blue spray and let set. Cut square marshmallows so that you have 12 small square windows, 3 rectangle windows, and 1 rectangle door. Place pieces on a parchment-line baking sheet and spray with edible black spray. Let set. Cut four square marshmallows into flag shapes. Place on baking sheet and spray one red, one blue, one green, and one yellow. Let set. Using the candy melts as glue, attach the windows and doors to all of the castle buildings. Attach the two blue thin marshmallow treat rectangles to the yellow marshmallow treat stack to create a building with a roof. Attach the bottoms of two of the cup cones. Then attach a blue cone to the top so that you have one tall tower. Attach the remaining blue cone to the top of the remaining cup cone so that you have a medium tower. Attach the mini cone to the top of the marshmallow treat cylinder so that you have a small tower. Insert skewers into the flags. Carefully insert one of them into the center of the marshmallow treat building. Trim the remaining skewers about halfway and attach them to the back of the castle cones, using the teal candy melts. Let set completely.
[Name] Harry Potter Letters [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-06-20T20:56:00Z [Description] Make and share this Harry Potter Letters 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/53/60/40/yDD3gemSSy69HGf7hBVa_0301874_Harry-Potter-Hogwarts-Cake-Letters_033.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/40/NVNdaNOQ528LN0P0h0wI_0301874_Harry-Potter-Hogwarts-Cake-Letters_026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/40/ZN5ZfHl1SqSy5daadINg_0301874_Harry-Potter-Hogwarts-Cake-Letters_027.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/40/IYwtraCDSCThihtsUnFQ_0301874_Harry-Potter-Hogwarts-Cake-Letters_015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/40/jAPGZHNCQj6Rgqm6lZ8m_0301874_Harry-Potter-Hogwarts-Cake-Letters_028.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", NA, NA] [RecipeIngredientParts] "marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 5.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 12 letters [RecipeInstructions] Cut each marshmallow into four equal parts and then cut those in half horizontally so you have slim rectangles. Decorate into letters with the edible markers.
[Name] Tuna & Asparagus Bake [AuthorId] 1993992 [AuthorName] SodaHub [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-06-20T22:25:00Z [Description] Make and share this Tuna & Asparagus Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "340", "2", "1/2", "3"] [RecipeIngredientParts] ["tuna", "asparagus spears", "cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.6 [FatContent] 26.8 [SaturatedFatContent] 15.7 [CholesterolContent] 208.8 [SodiumContent] 621.1 [CarbohydrateContent] 9.3 [FiberContent] 1.7 [SugarContent] 1.3 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 180 degrees. Place drained tuna in square casserole, spread asparagus spears over tuna. Beat eggs add cheese and cream, mix together and pour over tuna and asparagus. cook for 45minutes until top a golden brown -- .
[Name] Pineapple Pie No Bake [AuthorId] 362892 [AuthorName] Doxiemom [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-06-20T22:25:00Z [Description] Make and share this Pineapple Pie No Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "12", "4", "2", "1/2", "1"] [RecipeIngredientParts] ["French vanilla instant pudding", "sour cream", "cream cheese", "brown sugar", "vanilla", "graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.3 [FatContent] 28.4 [SaturatedFatContent] 12.7 [CholesterolContent] 51.9 [SodiumContent] 799.6 [CarbohydrateContent] 62.8 [FiberContent] 0.6 [SugarContent] 52.3 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium mixing bowl, blend undrained pineapple, 8 ounces of the sour cream, and both pudding mixes. mix well -- pour into graham cracker crust. smooth out to crust edges. For the topping. Mix 4 ounces sour cream, 4 ounces cream cheese, brown sugar & vanilla. Mix until smooth consistency. Pour/spread over pie. chill for 4 hours. SERVE!
[Name] Baked Caribbean Bananas [AuthorId] 839492 [AuthorName] Larawithoutau [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-06-20T22:26:00Z [Description] From Epicurious website, these are SO good. I like to have them as a side to fish tacos and black beans. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["bananas", "lime, juice of", "dark rum", "ground cinnamon", "ground nutmeg", "dark brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 17.9 [FiberContent] 1.7 [SugarContent] 10.8 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 400°F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x13x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream.
[Name] Argentinian Tropical Tincho [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-20T22:26:00Z [Description] The Tincho is a popular cocktail in Argentina, named after the third generation winery owner of New Age White Wine. It is a floral, semi-sweet, slightly effervescent Argentinian wine with a yellow-green color. Originally, "Tincho" added lime wedges to the wine, which became a hit. This is a tropical version using pineapple vodka. Other flavored vodkas may be used as well, such as coconut. I like it with regular vodka. ***Recipe instruction edited to say “stir gently,” rather that shake, as suggested by reviewers.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/44/TqOrYChmSyfLuZFKOHxA_Trincho%202%20(1%20of%201].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/44/cHk2vDgfR55nyxo1y7Ah_20180723_200924.jpg"] [RecipeCategory] Beverages [Keywords] ["South American", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "4", "1"] [RecipeIngredientParts] ["fresh mint leaves", "lime", "pineapple vodka", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.4 [CarbohydrateContent] 11.3 [FiberContent] 1.9 [SugarContent] 2.7 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Muddle mint leaves and lime juice together in a cocktail shaker; add ice, vodka, white wine, and club soda. Stir gently until mixed. Pour drink into a glass.
[Name] Argentinian Beef Stew (Carbonada Criolla) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-06-20T22:27:00Z [Description] Make and share this Argentinian Beef Stew (Carbonada Criolla) recipe from Food.com. [Images] character(0) [RecipeCategory] South American [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "1", "1", "2", "1 1/2", "1", "2", "3", "2", "2", "1", "7", "1/4", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "green pepper", "garlic cloves", "stewing beef", "stewed tomatoes", "beef broth", "sweet potatoes", "white potatoes", "sugar", "raisins", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.3 [FatContent] 18.0 [SaturatedFatContent] 4.0 [CholesterolContent] 72.6 [SodiumContent] 720.2 [CarbohydrateContent] 67.6 [FiberContent] 7.9 [SugarContent] 33.9 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes. Add the beef and cook on medium-high heat, turning to brown all sides. Add the stewed tomatoes, beef broth, potatoes, sugar, squash, raisins, and apricots, and lower heat to a simmer. Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick. Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more. Serve with rice and cornbread.
[Name] Citrus-Marinated Shrimp With Louis Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2018-06-20T22:27:00Z [Description] Wonderful appetizer for a warm summer night! Serve garnished with citrus slices on a bed of lettuce leaves. Cook time is chilling time. From Southern Living, Cajun Recipes. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "4", "2", "2", "2", "1/2", "1/2", "1", "1", "1", "1", "1", NA, "1", "2", "2", "2", "3", "1", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["lemons", "limes", "orange", "crushed red pepper flakes", "grapefruit juice", "fresh lemon juice", "fresh lime juice", "lemon", "orange", "lime", "grapefruit", "dry crushed red pepper", "lettuce leaf", "chili sauce", "mayonnaise", "onions", "lemon rind", "lemon juice", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.9 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 228.8 [SodiumContent] 1506.0 [CarbohydrateContent] 35.6 [FiberContent] 4.2 [SugarContent] 20.9 [ProteinContent] 27.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Mix all sauce ingredients. Cover and chill.", "Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.", "Peel shrimp, leaving tails on. Devein, if desired.", "Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired." ]
[Name] Great Grandmas Deviled Potatoes [AuthorId] 2249634 [AuthorName] kcrusius [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-20T22:28:00Z [Description] Make and share this Great Grandmas Deviled Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "12", "1/2", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "mayonnaise", "Dijon mustard", "salt", "pepper", "chives", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.4 [FatContent] 2.6 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 156.4 [CarbohydrateContent] 17.3 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 24 Potatoes [RecipeInstructions] ["Hard boil the 12 eggs and separate the egg yolks.", "In a separate pan, boil the red potatoes until tender. Let cool while assembling the filling.", "Separate the egg yolks from the whites and mash in a bowl with a fork.", "Add the mayonnaise, Dijon mustard and season with salt & pepper. Stir well to combine.", "Put the egg yolk mixture into a piping bag and let chill.", "Cut the potatoes in half length wise. Scoop out a small well for the filling, about a tea-spoon size.", "Pipe the yolk filling into the potato. Top with paprika and chives to taste." ]
[Name] STRAWBERRY JAM With ORANGE ZEST [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-21T16:37:00Z [Description] Homemade is the best and this strawberry jam is no exception! The beauty of canning is you can enjoy this delicious jam all year round! VIDEO https://www.youtube.com/watch?v=2piJDEhqdbw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/oWLvURvCQtqs9KpxzZ5o_Strawberry%20Jam.JPG" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "4", "7", "1/2"] [RecipeIngredientParts] ["granulated sugar", "strawberries", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.0 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 155.5 [FiberContent] 4.4 [SugarContent] 142.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 6 250ml jars [RecipeInstructions] ["In a small bowl, combine pectin with ¼ cup sugar; stir to mix. In a large pot, add strawberries and zest; sprinkle pectin mixture. Set the heat to medium-high, stirring often.", "When strawberries start getting soft, using a potato masher, crush them to desired consistency (release natural pectin]; cook for 10 minutes. Add remaining sugar, stir well, reduce heat to medium and bring it back to a full boil, skimming the foam on top; cook 5 minutes.", "To know if it’s ready with a desired consistency; dip a metal tablespoon in ice water for a few minutes. Dry it off and scoop some strawberry jam. Let it cool at room temperature and if sets up, it’s ready. Process with canning procedure. Makes 6 jars of 250ml." ]
[Name] Roxstarbakes Cut out Sugar Cookies With Chocolate Chips [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2018-06-21T20:49:00Z [Description] Do you hate when you're making cut out cookies and they don't hold their structure? I do too. That's why, I think you'll love this recipe and my tips! Added bonus: It smells so nice when when they're baking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/49/kkkfxzMsRnG4zOz7UGad_roxstarbakes%20sugar%20cookie%20with%20chocolate%20chips.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Sweet", "Birthday", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "powdered sugar", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3957.7 [FatContent] 218.3 [SaturatedFatContent] 134.0 [CholesterolContent] 676.2 [SodiumContent] 1558.0 [CarbohydrateContent] 462.1 [FiberContent] 15.1 [SugarContent] 165.0 [ProteinContent] 51.0 [RecipeServings] 1.0 [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees F. Sift dry ingredients and set aside. Beat butter and sugar until light in color. Add egg, milk and vanilla until just combined. Gradually add flour on low speed and then beat until dough becomes a ball. Now add chocolate chips until just combined/. Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight. Role to ¼ inch thick. Make sure the dough isn’t sticking to the surface. Bake 7 minutes rotating half way. Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes. Tip: If you have left overs from your project, you can store in a zip lock for a week. Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.
[Name] House Special Organic Cinnamon Raisin Bread [AuthorId] 2002193524 [AuthorName] Junie R. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-06-21T20:50:00Z [Description] Baking organic cinnamon bread is great way to treat your family and friends. This full-bodied and rich bread made from sweet raisins, warm cinnamon and whole wheat flour, can be used for breakfast, as an energizing afternoon snack or as a desert. If you have friends and family around, you might want to make 2 or more breads because one can never be enough. Here is a 1-loaf recipe of the organic cinnamon raisin bread taken from https://www.thequenelle.com/house-special-organic-cinnamon-raisin-bread/. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "3/4", "3 1/2", "2 1/4", "1", "1", "1/4", "1", "1/4", "1/4", "1", "1/3", "1"] [RecipeIngredientParts] ["unsalted butter", "warm water", "whole wheat flour", "active dry yeast", "sea salt", "raisins", "milk", "egg", "brown sugar", "sugar", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3783.2 [FatContent] 172.3 [SaturatedFatContent] 102.1 [CholesterolContent] 601.1 [SodiumContent] 7734.8 [CarbohydrateContent] 530.4 [FiberContent] 54.1 [SugarContent] 191.4 [ProteinContent] 77.2 [RecipeServings] 1.0 [RecipeYield] 1 loaf [RecipeInstructions] 1] Place the milk and the egg in a measuring cup and add water and tepid to fill up the cup. 2] Combine the mixture will all the other dough ingredients in the bowl of a stand mixture. Mix for 3 minutes in the lowest setting, then for 5 minutes on the highest setting. This will make the dough sticky and soft. 3] Transfer the dough to a bowl coated with cooking spray or oil, and cover it with a plastic wrap or a clean cloth. Place it in a warm spot and allow it to rise until it doubles in size – usually about 1 ½ hours. 4] As the dough is resting, make the cinnamon swirl mixture. In a small bowl mix cinnamon, organic sugar, organic brown sugar and butter. 5] Soak the raisins in hot water until plump – usually about 20 minutes. Drain and pat dry. 6] Uncover the bowl of dough and add the raisins. Knead them together for about 5 minutes and make sure the raisins are well incorporated into the dough. 7] Place the dough on a floured surface and roll it out into a rectangle about 10\" x 12\". 8] Brush each side of the rectangular dough with the cinnamon-honey-butter mixture. Remain about 1 teaspoon of the mixture for brushing the surface of the rolled dough. 9] Starting from the short side, roll the dough, snugly pinching the sides to retain the mixture. 10] Place the dough in a plan, cover it with a plastic wrap or clean cloth and place it in a warm spot. A sunny window sill or the top of a refrigerator often work well. 11] Once again allow the dough to rest for about 30 minutes, until it rises to its double size. 12] Preheat the oven to 350 degrees. 13] Once the bread has risen, brush the surface with the reserved cinnamon-honey-butter mixture. You may sprinkle desired cinnamon if you desire. 14] Bake the bread at the center of the preheated oven for 35 minutes until it is lightly golden.
[Name] Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2018-06-21T20:54:00Z [Description] Caramelized garlic and lemon with a little spice make up this shrimp truck treat! Serve this with rice, lemon wedge, and a slice of pineapple for a pretty presentation! From The Half-Baked Harvest blog. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/51/WT724MJTjuqK8kDzsu3e_Hawaiian%20Shrimp%20Truck%20Special%20(Garlic%20Lemon%20Butter%20Shrimp]_0283.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/536051/BmcL52HpTlOLLjmtRtVA_Hawaiian Food Truck Shrimp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/51/yaW6POfJSBOwVh90kW8Z_083B9675-2996-4072-A36F-207C5B0D7EA8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/51/qudmCMkmTIiKQLbiyitf_Hawaiian%20Shrimp%20Truck%20Special%20(Garlic%20Lemon%20Butter%20Shrimp]_0279.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/51/EjpbZIdVTmKw25r8U3Hi_Hawaiian%20Shrimp%20Truck%20Special%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/51/fxExvHErTp6F4e6jqbeK_IMG_4391%202.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "2", "5 -6", "3", "1", "1/2", "1", "6"] [RecipeIngredientParts] ["raw shrimp", "olive oil", "garlic cloves", "fresh parsley", "flour", "cayenne pepper", "black pepper", "salted butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 249.3 [FatContent] 21.4 [SaturatedFatContent] 8.7 [CholesterolContent] 126.0 [SodiumContent] 532.4 [CarbohydrateContent] 4.1 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add the shrimp to a gallon size ziplock bag or medium size bowl with the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 2 hours or up 24 hours. Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet. Add the salted butter and 1/2 teaspoon pepper (or more or less to your taste] to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley. Serve with steamed white rice, lemon wedge and a slice of pineapple, if desired.
[Name] Easy Oven Baked Chicken Parmesan [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-06-21T22:21:00Z [Description] Easy Oven Baked Chicken Parmesan is a simple delicious version of this classic Italian dish! Ready in just under an hour, this is a perfect for busy weeknights! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/21NFSEZrQYa4ixen995b_2.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/3", "1/2", "1/3", "2", "2", "1", "1/2", "1", "2", "1/3", "3/4"] [RecipeIngredientParts] ["boneless chicken breasts", "olive oil", "flour", "dried oregano", "dried basil", "black pepper", "sea salt", "garlic powder", "dry red wine", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.9 [FatContent] 40.5 [SaturatedFatContent] 10.2 [CholesterolContent] 112.0 [SodiumContent] 1143.5 [CarbohydrateContent] 40.0 [FiberContent] 5.6 [SugarContent] 12.7 [ProteinContent] 40.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat oven to 400 degrees. Drizzle olive oil in 9\" X 13\" baking dish. Set aside. Rinse the chicken breasts under cold water and dry with paper towels. Set aside. In a large bowl, combine the bread crumbs, flour, oregano, basil, pepper, salt and garlic powder. Mix well. Bread chicken breasts in flour mixture and arrange in olive oil coated baking dish. Bake at 400 degrees for 20 to 25 minutes or until browned. Remove from oven. Top with marinara sauce, red wine and cheese. Cover and continue baking for 20 minutes. Remove cover and bake an additional 10 minutes. Serve with pasta and tossed green salad. Serves 4. Can be doubled.
[Name] Peach Cobbler [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-06-22T00:56:00Z [Description] This very easy recipe for fresh peach cobbler is a family favorite in the summer. The better the peaches, the better the cobbler! To make this gluten-free, use a GF flour or pancake mix in the topping. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "2", "5", "1", "3", "1 1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "cinnamon", "water", "butter", "all-purpose flour", "sugar", "baking powder", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.2 [FatContent] 8.9 [SaturatedFatContent] 2.9 [CholesterolContent] 9.8 [SodiumContent] 247.9 [CarbohydrateContent] 53.7 [FiberContent] 2.0 [SugarContent] 37.8 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] 1 pan [RecipeInstructions] ["Peel, slice, and measure peaches; set aside.", "Blend sugar, cornstarch and cinnamon in a large saucepan. Add water and bring to a boil, stirring constantly. Remove from heat, add butter and sliced peaches. Pour into an 8” X 8” baking dish.", "Sift dry ingredients together. Stir in oil and milk quickly with a few strokes. Spoon batter on top of hot fruit in baking dish; batter should not touch the edge of the pan.", "Bake at 400 degrees F for 25 to 30 minutes, until topping is dark golden brown and fruit filling is bubbling." ]
[Name] Easy Buttermilk Cornbread [AuthorId] 2001392999 [AuthorName] Jen M [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-22T15:52:00Z [Description] Make and share this Easy Buttermilk Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1", "1/2", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "yellow cornmeal", "brown sugar", "baking powder", "baking soda", "salt", "buttermilk", "honey", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.7 [FatContent] 9.1 [SaturatedFatContent] 5.3 [CholesterolContent] 52.1 [SodiumContent] 170.8 [CarbohydrateContent] 27.2 [FiberContent] 1.0 [SugarContent] 11.3 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 200C \| 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.", "(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.].", "In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using], baking soda and salt.", "Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix].", "Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.", "Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes]. Allow to cool for about 10 minutes before slicing and serving." ]
[Name] Fran's Eggplant Cornbread Dressing [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-06-22T15:53:00Z [Description] My mother got this recipe out of the newspaper in the '80's. It became a family favorite, beating out traditional cornbread stuffing at Thanksgiving and Christmas. If you just have to have traditional dressing, incorporate eggplant or squash into it to keep the stuffing from drying out. The eggplant provides moisture, but not much taste. This casserole is all about the cheese and cornbread! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["eggplant", "butter", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.3 [FatContent] 27.9 [SaturatedFatContent] 16.4 [CholesterolContent] 70.3 [SodiumContent] 668.9 [CarbohydrateContent] 9.8 [FiberContent] 2.9 [SugarContent] 3.5 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 6 cups of casserole [RecipeInstructions] ["Grease a 2 quart casserole dish and set aside.", "Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.", "Fry the onion in a little butter until soft and translucent.", "Crumble the cornbread into coarse crumbs.", "Combine eggplant, onion, butter and cornbread.", "Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is \"set:\" in the middle. (\"Set\" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.].", "This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't \"set up.\" If it seems a little dry before baking, add just a little chicken broth or water.", "I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!" ]
[Name] Lomi Lomi Lettuce Cups [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT10H [TotalTime] PT10H [DatePublished] 2018-06-24T19:25:00Z [Description] Make and share this Lomi Lomi Lettuce Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1/4", "8", "1/2", "3", "1", "16"] [RecipeIngredientParts] ["coarse sea salt", "salmon fillets", "green onions", "tomatoes", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.2 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 25.8 [SodiumContent] 7146.1 [CarbohydrateContent] 6.7 [FiberContent] 2.2 [SugarContent] 2.9 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] 16 pieces [RecipeInstructions] Place salt and fish in ziploc bag, Shake to coat. Place in refrigerator 8 hours to overnight. Remove fish from bag, rinse well. Soak in ice water, changing water every 30 minutes, for 2 hours. Drain fish, pat dry, dice. Meanwhile soak diced onion in ice water for 15 minutes. Add onions and tomatoes to fish. Spoon fish into lettuce leaves. Iceberg or romaine work well.
[Name] Chicken Long Rice Soup [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-06-24T19:39:00Z [Description] Make and share this Chicken Long Rice Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Hawaiian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "1", "8", "10", "1"] [RecipeIngredientParts] ["chicken broth", "sea salt", "sweet onion", "cellophane noodles", "green onions", "bok choy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.6 [FatContent] 23.0 [SaturatedFatContent] 6.4 [CholesterolContent] 141.3 [SodiumContent] 2201.2 [CarbohydrateContent] 30.8 [FiberContent] 1.9 [SugarContent] 3.3 [ProteinContent] 40.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids. Place noodles in bowl of hot tap water and let sit for 30 minutes to soften. Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces. Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.

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