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[Name] Lomi Lomi Lettuce Cups [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT10H [TotalTime] PT10H [DatePublished] 2018-06-24T19:49:00Z [Description] Make and share this Lomi Lomi Lettuce Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Hawaiian [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1/4", "8", "1/2", "3", "1", "16"] [RecipeIngredientParts] ["coarse salt", "salmon fillets", "green onions", "diced tomato", "lettuce leaves", "romaine lettuce"] [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 salmon and salt in a ziploc bag. Shake to coat fish. Refrigerate 8 hours or overnight. Rinse salmon, then soak in ice water 2 hours, changing the water every 30 minutes. remove, pat dry, dice, and set aside. Soak white onion in ice water 15 minutes. Drain well. Add onions and tomato to salmon and mix well. Divide among 16 lettuce leaves.
[Name] Emeril Lagasse Southwest Dry Rub [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-06-24T19:59:00Z [Description] Been using this rub for a number of years - one of the best. https://www.foodnetwork.com/recipes/emerils-southwest-dry-rub-3645894 [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3", "2", "1"] [RecipeIngredientParts] ["ground cumin", "ground coriander", "kosher salt", "cracked black pepper", "chili powder", "paprika", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 4.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3702.5 [CarbohydrateContent] 22.4 [FiberContent] 10.5 [SugarContent] 2.3 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients thoroughly. Can be stored in an air tight container for six months or so.
[Name] Tuna Poke [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-06-24T20:02:00Z [Description] Make and share this Tuna Poke recipe from Food.com. [Images] character(0) [RecipeCategory] Hawaiian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "12", "3", "1", "1", "4", "2", "1", NA, NA] [RecipeIngredientParts] ["tuna", "sweet onions", "green onion", "sesame seeds", "soy sauce", "honey", "crushed red pepper flakes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 165.1 [FatContent] 6.8 [SaturatedFatContent] 1.4 [CholesterolContent] 32.3 [SodiumContent] 369.9 [CarbohydrateContent] 4.2 [FiberContent] 0.6 [SugarContent] 2.5 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Put seaweeds in separate bowls, cover with boiling water, let sit about 5 minutes. Drain, pat dry, chop the wakame. Stir all ingredients together and adjust seasonings. Can be served as a main course over white rice.
[Name] Spam Musubi [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-06-24T20:34:00Z [Description] Make and share this Spam Musubi 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/53/60/61/PKznULzlS6eC1qnSh3Kf_Spam%20Musubi%20(1%20of%201).jpg" [RecipeCategory] Hawaiian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["sushi rice", "soy sauce", "sugar", "nori"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 773.8 [FatContent] 23.6 [SaturatedFatContent] 8.4 [CholesterolContent] 58.8 [SodiumContent] 1159.7 [CarbohydrateContent] 115.9 [FiberContent] 3.9 [SugarContent] 0.0 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] 8 pieces [RecipeInstructions] ["Seasoning is furikake or li hing mui. I have a stick of umami at home that you grate over food. Don't know what's in it.", "Cut spam in 8-10 slices. Start frying.", "Mix equal amounts of soy sauce and sugar. Pour over Spam as it is frying to make extra crispy. Fry to desired crispness.", "Use a musubi mold to construct musubi or improvise.", "On sheet of Nori, layer one scoop of rice, sprinkle of seasoning, slice of Spam, sprinkle of seasoning, scoop of rice and pack tightly into a nice rectangle the size of the Spam. Wrap Nori around and seal with some rice." ]
[Name] Chocolate Haupia Pie [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-06-24T20:45:00Z [Description] Make and share this Chocolate Haupia Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Hawaiian", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1 1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["milk", "coconut milk", "sugar", "water", "cornstarch", "chocolate chips", "heavy cream", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.4 [FatContent] 43.6 [SaturatedFatContent] 26.9 [CholesterolContent] 65.4 [SodiumContent] 160.1 [CarbohydrateContent] 69.6 [FiberContent] 2.5 [SugarContent] 45.6 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 350 degrees and cook pie crust 15 minutes. In a saucepan, whisk together milk, coconut milk, and 1 cup sugar. In separate bowl, mix cornstarch and water. Bring milk mixture to a boil, Reduce heat to simmer and slowly mix in cornstarch mixture. Stir over low heat until thickened, about 3 minutes. Melt chocolate chips in microwave, about 1 minute. Split milk mixture evenly into 2 bowls. Add melted chocolate to one. Spread chocolate layer over pie crust. Spread white layer over chocolate. Refrigerate one hour. Whip cream and sugar and layer over pie to serve.
[Name] Helwa Tat-Tork Halva [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-06-24T22:35:00Z [Description] Make and share this Helwa Tat-Tork Halva recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/536063/Y8DTdRG8TE64WSnfuEx5_Helwa%20Tat%20Tork.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2/3", "6", "1/2", NA] [RecipeIngredientParts] ["sugar", "tahini", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 326.4 [FatContent] 19.2 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 30.6 [CarbohydrateContent] 35.5 [FiberContent] 3.7 [SugarContent] 25.0 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a heavy pan, stir sugar into water and heat to boiling. Once it is boiling, stop stirring. Boil until 284 degrees fahrenheit. In a heat-proof bowl, mix tahini, vanilla, and almonds. When sugar water reaches temperature, pour on tahini mixture and stir until it thickens. Pour in a pan and let cool. Cut to serve. Store in an airtight container.
[Name] Dark Chocolate Semifreddo [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2018-06-25T01:05:00Z [Description] Make and share this Dark Chocolate Semifreddo recipe from Food.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "European", "Low Protein"] [RecipeIngredientQuantities] ["6", "2", "1/4", "2 1/2", "3", "2/3"] [RecipeIngredientParts] ["bittersweet chocolate", "vanilla", "salt", "heavy cream", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.8 [FatContent] 36.7 [SaturatedFatContent] 22.8 [CholesterolContent] 135.9 [SodiumContent] 162.3 [CarbohydrateContent] 25.3 [FiberContent] 0.0 [SugarContent] 22.6 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Place chocolate, vanilla, and 1/4 tsp salt in heatproof bowl. Heat 1 1/2 cup heavy cream to just barely simmering. Pour over chocolate and stir until melted. Chill, stirring occasionally, until cold, about 1 hour. Beat egg whites and 1/4 tsp salt until soft peaks form. Cook sugar and 1/3 cup water on medium low until sugar dissolves, then medium without stirring until 250 degrees on a candy thermometer. While mixer is on, pour hot sugar syrup into egg whites as a thin stream. Beat until glossy with stiff peaks. Beat chilled chocolate mixture until soft peaks form. Fold in meringue, leaving some streaks of white. Place in large loaf pan, cover, and freeze at least 3 hours, up to 3 days. Let sit at room temperature 15 minutes before serving. Whip remaining 1 c heavy whipping cream to serve on top.
[Name] Maltese Rabbit Stew [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-06-25T01:17:00Z [Description] Make and share this Maltese Rabbit Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Wild Game", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "1", "1", "1/2", "1", "1", "1/4", "2", "1/4", NA, "4", "2", "1/2"] [RecipeIngredientParts] ["rabbit", "onion", "garlic clove", "red wine", "bay leaf", "beef bouillon cube", "nutmeg", "tomato paste", "sugar", "potatoes", "carrots", "peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 945.6 [FatContent] 33.2 [SaturatedFatContent] 7.7 [CholesterolContent] 194.1 [SodiumContent] 503.8 [CarbohydrateContent] 76.3 [FiberContent] 10.9 [SugarContent] 8.4 [ProteinContent] 78.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat the oil in a skillet over medium heat. Cook rabbit, onion, and garlic until rabbit is browned. Add wine, bay leaf, bouillon, nutmeg, tomato paste, sugar, salt and pepper. Add potatoes, carrots, and peas. Add enough water to cover. Bring to a boil, reduce to a simmer. Cook until potatoes are done, about one hour.
[Name] Widow's Soup [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-06-25T01:34:00Z [Description] Traditional Maltese soup. Cheese is supposed to be gbejniet but I think you could substitute Mozzarella for the gbejniet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/66/hCFMIBcyQiq1f0sL9IK3_WP_20180716_18_30_05_Pro.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/66/llLbSIptSdCBIm89lJ93_WP_20180716_18_35_04_Pro.jpg"] [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3", "2/3", "2", "2", "1", "2", "1", "1", "1", "1 1/2", NA, NA, "6"] [RecipeIngredientParts] ["butter", "olive oil", "onion", "garlic cloves", "parsley", "potatoes", "carrots", "kohlrabi", "celery ribs", "broad bean", "peas", "cauliflower", "tomato paste", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 181.0 [FatContent] 4.7 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 289.7 [CarbohydrateContent] 29.8 [FiberContent] 7.0 [SugarContent] 5.5 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat butter and oil in saucepan and saute onion, garlic, and parsley. Add rest of ingredients except cheese. Use enough chicken stock to cover vegetables. Bring to boil, reduce to simmer, cover and cook until vegetables are just cooked, 15-20 minutes. Add cheese and submerge for a few minutes to warm cheese. Serve soup with one cheese per bowl. Garnish with parsley if desired.
[Name] Maltese Farmer Cheese (Gbejna) [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT24H [PrepTime] PT3H [TotalTime] PT27H [DatePublished] 2018-06-25T01:59:00Z [Description] Maltese farmer cheese. Traditionally made with sheep milk but this is for 2% pasteurized cows milk. Recipe is for molds, but you could let drip in cheese cloth also. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "2", NA] [RecipeIngredientParts] ["2% low-fat milk", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.3 [FatContent] 6.3 [SaturatedFatContent] 4.0 [CholesterolContent] 25.6 [SodiumContent] 150.7 [CarbohydrateContent] 15.4 [FiberContent] 0.0 [SugarContent] 16.2 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] 12 cheeses [RecipeInstructions] Using a non-reactive (stainless steel] pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove. Dissolve rennet tablets in a little cold water if using. Stir rennet into warm milk. Cover pot and let stand for 30 minutes. Cut curd into strips. Cover with lid, wrap pot in blanket, and let sit 2.5 hours. Pour off whey and scoop curd into molds (Qweileb]. Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours. Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours. Remove from molds and store in saline solution (1 qt water, 1/2 cup salt], covered, in the refrigerator. Cheese can also be dried or pickled.
[Name] Cheeseburger Stuffed Jalapeno Poppers [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-06-25T02:15:00Z [Description] I used a jar of salsa with a pound of ground turkey instead of ground beef and instead of the taco seasoning mix. It was terrific. I also skipped the tablespoon of olive oil. I also added some panko bread crumbs on top. Recipe courtesy of The Recipe Critic. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "cream cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.8 [FatContent] 23.9 [SaturatedFatContent] 11.6 [CholesterolContent] 117.0 [SodiumContent] 829.2 [CarbohydrateContent] 9.0 [FiberContent] 2.9 [SugarContent] 4.6 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Line a baking sheet with foil or spray with nonstick spray. Set aside. Cut each jalapeno in half length wise and use a knife and spoon to hollow out the veins and seeds from each pepper. Add the jalapenos to the baking sheet. Heat the olive oil over medium high heat in a large skillet. Add the beef and crumble as it cooks. About half way through cooking, stir in the taco seasoning. When no longer pink, drain if need be and set aside. Stuff each jalapeno with a teaspoon cream cheese, followed by a heaping of beef, and then sprinkled with cheddar. Repeat with all of the jalapenos. Bake for 25 to 35 minutes or until jalapenos are cooked to your liking and cheese is fully melted.
[Name] Balsamic Garlic Grilled Mushroom Skewers [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-25T14:40:00Z [Description] Make and share this Balsamic Garlic Grilled Mushroom Skewers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/60/5/6thyjqUgSgaLdoqnSoUp_Mushrooms%20skewers%20balsamic%20garlic%20grilled.JPG" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1/2", NA] [RecipeIngredientParts] ["mushrooms", "soy sauce", "garlic cloves", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.2 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 265.0 [CarbohydrateContent] 9.8 [FiberContent] 2.4 [SugarContent] 5.8 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] 4 Skewers [RecipeInstructions] Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
[Name] Strawberry Shortcake Scones [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2018-06-25T14:53:00Z [Description] With strawberries filling my garden found this recipe for scones with fresh strawberries and a yummy glaze. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/70/UgosuxJRB6OvTjDU3ZW5_Strawberry%20Shortcake%20Scones_0026.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/70/Y464CQKQTf68B7GZ6nKJ_Strawberry%20Shortcake%20Scones_0018.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/ppVJ3ajBScPBhgxpqGmV_Strawberry%20Scones.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Strawberry", "Berries", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "6", "12", "3", "1/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "salt", "unsalted butter", "strawberries", "powdered sugar", "half-and-half", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 256.8 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 17.1 [SodiumContent] 100.9 [CarbohydrateContent] 47.7 [FiberContent] 0.7 [SugarContent] 30.8 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] 12 Scones [RecipeInstructions] Preheat oven to 425F. Line baking sheet with parchment paper. SCONES: L. In large mixing bowl, combine flour, baking powder, sugar and salt. Add butter and cut in with pastry blender (or hands] until mixture resembles crumbs. Toss in strawberries and coat lightly with flour. Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough]. Turn dough out onto floured surface and pat into a 1 inch thick rectangle. With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles. Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden. Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes. GLAZE: Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar. Generously drizzle scones with glaze. (Glaze will firm up when completely cool.
[Name] Widow's Soup (Soppa Tal-Armla) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-06-25T18:12:00Z [Description] This is a classic Maltese soup. Serve with a slice of Maltese bread or any rustic bread for a hearty meal. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "4", "3", "1/2", "1/2", "1/2", "3", "1", "2", "1", "2", "2", "8", "8", "4", "2"] [RecipeIngredientParts] ["onion", "garlic cloves", "celery", "carrots", "cabbage", "cauliflower", "broad bean", "potatoes", "zucchini", "tomatoes", "kohlrabi", "vegetable bouillon cubes", "tomato paste", "water", "ricotta cheese", "eggs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 174.1 [CarbohydrateContent] 28.7 [FiberContent] 6.7 [SugarContent] 7.5 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Into a large pot add the olive oil and saute the garlic and onion for 5 minutes or until starting to soften. Add the celery, carrots and saute for a further five minutes. Add the cabbage, cauliflower, broad beans (if adding peas only add in the last 15 minutes] and potatoes and zucchini and saute all vegetables for ten more minutes. Add tomatoes, tomato paste and crushed stock cubes, and gently stir. Add enough water to fill up to ¾ of the pot and make sure that the vegetables have been covered. Bring to the boil and then simmer for 45 minutes. Add the gbejniet or ricotta and cook for a further 15 minutes. If you are also adding eggs, gently crack and add on top in the last remaining ten minutes. Serve warm.
[Name] Tuscan Potato Bake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-06-25T18:43:00Z [Description] http://cooktopcove.com/2017/09/07/tuscan-potato-bake-/?src=article_link&eid=58666_a&pid=58666&et=fbad&k=lgvs1v3dp1saus00044 [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "4", "3", "1", "1/2", "1/4", "8", "4", "2", "6", "4", "1", "1"] [RecipeIngredientParts] ["yellow potatoes", "butter", "garlic cloves", "fresh thyme", "salt", "pepper", "pecorino romano cheese", "blue cheese", "olive oil", "parmesan cheese", "dried rosemary", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1111.7 [FatContent] 71.0 [SaturatedFatContent] 40.3 [CholesterolContent] 202.2 [SodiumContent] 2278.5 [CarbohydrateContent] 73.7 [FiberContent] 6.0 [SugarContent] 6.5 [ProteinContent] 46.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven to 400°F. Bring a large pot of water to boil and add a dash of salt. Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan. Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown. Discard sprigs of thyme. Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and blue cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired. Place the potatoes into the bottom of a lightly greased 3-quart casserole dish. In a small bowl, combine the olive oil, breadcrumbs, Parmesan cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.
[Name] Maple Apple Pork With Miso Slaw [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2018-06-25T18:44:00Z [Description] Looking for that perfect cut of meat to serve at your next outdoor party? This delicious recipe features a pork loin roast made with classic maple and apple flavours. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/gkicyDugRail4T85Vpnc_9a58c561-1e40-432c-87c6-d1480e5343e1_fi.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1/4", "1/4", "5", "3", "2", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["garlic clove", "white miso", "cider vinegar", "pure maple syrup", "Dijon mustard", "black pepper", "canola oil", "green onions", "carrots", "celery", "gala apples", "red cabbage", "napa cabbage", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.2 [FatContent] 9.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 261.7 [CarbohydrateContent] 18.4 [FiberContent] 3.6 [SugarContent] 11.5 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat one barbecue burner to medium heat and leave other burner off. Brush grill with oil. Grill pork 8 minutes, turning once. Transfer pork to cool side. Grill, lid down, and adjust hot burner if necessary to maintain temperature of 375°F (190°C] for 30 to 40 minutes or until cooked through. Transfer to cutting board; cover loosely with foil. Let stand 10 minutes. Cut into ¼-inch (5 mm] thick slices. Meanwhile, whisk together garlic, miso paste, vinegar, maple syrup, mustard and pepper in large bowl. Gradually whisk in oil. Add green onions, carrots, celery, apples and cabbage; toss to coat. Servepork with cabbage mixture. Sprinkle with chives (if using].
[Name] Bruschetta Margarita [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-25T18:51:00Z [Description] If you’re hosting, the choice between a challenging dish that will earn you praise and an impressive recipe that’s a breeze to make is an easy one. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/Vle1Mq5ZR46J3e0srp0x_8b40a14e-0d49-4110-9229-2a013bf6bccf_fi.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1/3", "1", "24", "1/2"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "tomatoes", "fresh mozzarella cheese", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.9 [FatContent] 7.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 294.3 [CarbohydrateContent] 26.8 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat broiler to low. Toast bread slices on baking sheet until golden brown. Immediately rub toasted bread with garlic cloves, then brush with oil. Top each slice with (how much?] sauce, a slice of mozzarella and a sprinkle of basil.
[Name] Grilled Romaine Salad [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-25T18:56:00Z [Description] Enjoy the beautiful weather with a crisp, delicious romaine salad, which is perfect for entertaining or savouring solo. Add a delightful seasonal twist with fresh veggies perfectly grilled on a natural gas grill. This tasty recipe from renowned chef Rob Rainford makes it easy to see why so many top chefs prefer cooking with natural gas. It's more even, direct and precise heat bumps up the flavour and makes grilling a breeze. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/TCmYLauRZqfacuyyTush_4624fc60-a0b3-408c-b45f-eefda9dc76d9_fi.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["60", "15", "15", "15", "4", "2", "1", "1", "1", "2", "2", "500", "60", "15"] [RecipeIngredientParts] ["olive oil", "Dijon mustard", "fresh lemon juice", "anchovy fillets", "garlic cloves", "Worcestershire sauce", "kosher salt", "romaine lettuce hearts", "avocados", "cherry tomatoes", "fresh parmesan cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.5 [FatContent] 16.8 [SaturatedFatContent] 3.4 [CholesterolContent] 8.3 [SodiumContent] 247.1 [CarbohydrateContent] 12.1 [FiberContent] 7.2 [SugarContent] 3.7 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth. Preheat grill. You need a medium-high temperature of around 350°F (180°C]. Prep grill for cooking over direct heat. Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter. Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened. Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce. Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.
[Name] Bacon-Wrapped King Oyster ‘Sea Scallops’ [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-06-25T18:57:00Z [Description] With patio season here, who wants to be stuck inside cooking? Try a quick and tasty app that’ll give you food that’s perfect for any occasion instead. This recipe for delicious bacon-wrapped king oyster ‘sea scallops’ from My Daily Randomness is just what you need to put the sizzle in your summer. The mushrooms and bacon grilled together create a flavourful dish that will keep you wanting more. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/9bkKLj3MQUiRNznUxMQZ_98799218-dc4f-41aa-a153-b3b6fae1402d_fi.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", NA] [RecipeIngredientParts] ["bacon", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.0 [FatContent] 5.4 [SaturatedFatContent] 1.8 [CholesterolContent] 8.2 [SodiumContent] 100.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Slice mushroom stem width-wise into 1-inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe. Wrap half a slice of bacon around each round and secure with a toothpick. Bake on foil-lined baking sheet for 35 to 45 minutes, or until bacon starts to crisp. Turn once halfway through. Sprinkle with sea salt just before serving.
[Name] Watermelon and Basil Iced-Tea Punch [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-06-25T18:59:00Z [Description] Whether you’re preparing for a day on the lake, a barbecue party or a simple meal in the backyard, iced tea is a refreshing summer classic. Try a new twist on an old favourite with a a recipe that adds the natural sweetness of real fruit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/TxuB5SRGQEyNZDphmFIR_9e85b332-d812-4f33-9594-c1fe0fc343fd_fi.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "5", "2", "1", "12", NA] [RecipeIngredientParts] ["cold water", "watermelon", "strawberry", "fresh basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 4.6 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir water with iced tea powder until dissolved. Stir together iced tea, watermelon, strawberries and basil. Transfer to punch bowl; top with ice for serving. Serve the punch in a hollowed-out watermelon. Freeze small basil leaves and sliced strawberries in ice cubes and add to punch for a pretty presentation.
[Name] Bannock [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-06-25T19:00:00Z [Description] Check out this recipe for hot, soft and crumbly bannock! It’s easy to make in your oven and it’s also delicious over the grill or campfire. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/pnAX47wQTtuUZDoTyj8L_b9f9f07f-be4f-41b4-9ee3-c206675fa750_fi.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "25", "5", "2", "2", "500"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "salt", "bacon fat", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 348.7 [CarbohydrateContent] 49.6 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix flour, baking powder, sugar and salt. In a medium cast-iron frying pan, melt the fat and add water or milk, combining them. Pour the water (or milk] and fat into the flour mixture and mix thoroughly with a fork. If the dough is too dry, add more liquid. Turn dough out onto a floured surface on the kitchen counter. Knead it for at least 3 minutes until it feels firm and the fat is evenly blended. Transfer the dough to the frying pan and pat it out to about 2 cm (3/4”] thickness. Poke it all over with a fork. Place the frying pan in the oven and bake the bannock at 180°C (350°F] for 45 minutes to an hour, until it is golden brown. Serve hot. Spread with butter or strawberry jam and eat warm. Tips: You can also divide the dough into five portions, stretch over a long thin stick and cook over a grill or campfire. Cook until bread is brown and cooked through. Sprinkle with sugar for a sweet treat, or top with cheddar for a cheesy version.
[Name] Black Bean Salad [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-06-25T21:16:00Z [Description] This must be one of my most original “recipes”. I came up with the inspiration 5 years ago…not sure how or why, but I’m glad I did! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/MTxs3Y5PRxKArwCsHxi4_Black%20bean%20salad.jpg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Mexican", "Summer", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["black beans", "cucumber", "green pepper", "red onion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 17.2 [FiberContent] 6.1 [SugarContent] 1.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dice vegetables to be similar size of black beans and ditalini. Combine pasta, beans and vegetables. Add dressing and stir to coat. Serve warm or cold. Serves 4-6. For the Dressing: Juice from ½ lime (about 2 Tbsp]. 2-3 Tbsp avocado oil. ½ tsp salt. ½ tsp chili powder. ½ tsp cumin. 1 clove garlic, pressed. Combine ingredients and whisk together or shake in a bottle.
[Name] Rum Chata Oreo Cookie Pudding Shots [AuthorId] 2001545949 [AuthorName] ShellFish [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-06-25T21:49:00Z [Description] Make and share this Rum Chata Oreo Cookie Pudding Shots 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/2001545949/8XkK4utQG7kDsv6UVJzQ_2E24D4D6-D5B1-45C4-8505-03146CE86913.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4 1/4", "1", "1", "8", "8 -10"] [RecipeIngredientParts] ["instant pudding mix", "milk", "rum", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.1 [FatContent] 3.4 [SaturatedFatContent] 2.5 [CholesterolContent] 1.4 [SodiumContent] 94.3 [CarbohydrateContent] 9.6 [FiberContent] 0.1 [SugarContent] 8.0 [ProteinContent] 0.6 [RecipeServings] 25.0 [RecipeYield] 25-30 Individual serving cups [RecipeInstructions] Mix pudding, milk, and rum chata. Stir for 5 minutes until mixture thickens. Fold in cool whip. Spoon into individual portion cups. Crumble 8 - 10 Oreos and sprinkle on top. Cover with lids. Freeze for 2 hours before serving.
[Name] June's Chocolate Bourbon Cake [AuthorId] 1779584 [AuthorName] jmhuebb [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-06-25T21:49:00Z [Description] This is one of my husband's and son’s favorites. I modified a made-from-scratch cake recipe, for this very easy, delicious cake. It presents beautifully with the white glaze and chocolate stripes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/60/81/xejI6H90QvaV8EfUzcf1_IMG_1884_edited.JPG" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/3", "1/4", "1 1/2", "4", "1", "2", "2", "3 -4", "1"] [RecipeIngredientParts] ["chocolate pudding", "Bourbon", "water", "butter", "applesauce", "instant coffee powder", "eggs", "powdered sugar", "light corn syrup", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.8 [FatContent] 14.9 [SaturatedFatContent] 6.3 [CholesterolContent] 78.1 [SodiumContent] 398.9 [CarbohydrateContent] 54.2 [FiberContent] 1.4 [SugarContent] 36.4 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat convection oven to 325° F (or 350° for regular oven]. Prepare a bundt pan by buttering and flouring it. Set aside. In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan. Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes. Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm. For optional glaze, combine powdered sugar and corn syrup (or Lyle’s golden syrup or honey] in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk] to make smooth and pourable. Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.] Let set about 5-10 minutes before drizzling chocolate. Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate. Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.
[Name] Cajun Dirty Rice [AuthorId] 513226 [AuthorName] MmLeaf05 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-06-25T21:50:00Z [Description] Make and share this Cajun Dirty Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "water", "chicken broth", "rotel", "kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.3 [FatContent] 16.5 [SaturatedFatContent] 6.0 [CholesterolContent] 63.0 [SodiumContent] 1419.9 [CarbohydrateContent] 19.7 [FiberContent] 5.9 [SugarContent] 4.1 [ProteinContent] 27.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a skillet over medium heat, brown the ground beef, sausage and onion; drain. In a large pot, combine rice mix, broth and water. Add Rotel, kidney beans. Bring to boil, then add meat mixture. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with fork.
[Name] Tomato Stew [AuthorId] 2001928915 [AuthorName] Vicky S. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-06-25T21:50:00Z [Description] this is a takeoff of unstuffed pepper soup...it replaces rice with a small amount of pasta and lots of tomatoes...yum!! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1 -2", "1/2 - 1", "2", "1/2", "1"] [RecipeIngredientParts] ["ground sausage", "onion", "green peppers", "beef broth", "tomatoes", "milk", "plum tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.9 [FatContent] 21.6 [SaturatedFatContent] 7.3 [CholesterolContent] 57.3 [SodiumContent] 948.9 [CarbohydrateContent] 21.4 [FiberContent] 3.0 [SugarContent] 8.4 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] spray a dutch oven or pot with nonstick cooking spray and heat pot on medium high. place ground meat of choice in pot and break apart with a potato masher (great tip to break meat apart so it doesn't clump together!] -- drain thoroughly so soup won't be greasy. while meat drains, saute onion and green pepper til tender (or frozen onion and pepper if using]. next, pour tomato soup, beef broth, and diced tomatoes into pot, and pour meat back in pot. Add italian seasoning, reduce heat with lid on pot and simmer for 20 minutes. Meanwhile, chop 2 fresh roma tomatoes (also called plum tomatoes], place in a small bowl and set aside till end. stir in milk. After 20 minutes stir pasta into pot and return soup to boil. Reduce heat and simmer for 10 minutes or until pasta is tender. Stir in fresh tomatoes off heat and taste, adjusting seasoning as needed. Serve and enjoy!
[Name] Maltese Peach and Almond Crumble [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-06-25T22:22:00Z [Description] Make and share this Maltese Peach and Almond Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["white flour", "wheat flour", "olive oil", "white sugar", "vanilla extract", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.1 [FatContent] 25.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 31.0 [FiberContent] 6.4 [SugarContent] 21.2 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine the peach slices and apple juice in a large saucepan and place over medium heat. Cover and cook for 7–10 minutes (cooking time will depend on the ripeness of the peaches] until just tender, drain. In a bowl, combine the almond meal, flours, olive oil, sugar, vanilla extract and baking powder. Mix together by rubbing with your finger tips until it resembles fine breadcrumbs. Grease the sides of an 8 cup oven dish. Arrange the cooked peaches in the base, top with the flour and almond mixture, and cook for 35–40 minutes until golden. Serve hot or cold with yoghurt or ice-cream.
[Name] Maltese Scrambled Eggs (Balbuljata) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-06-25T22:43:00Z [Description] Make and share this Maltese Scrambled Eggs (Balbuljata) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "8", NA, "1"] [RecipeIngredientParts] ["tomatoes", "onion", "olive oil", "butter", "garlic clove", "eggs", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.5 [FatContent] 18.9 [SaturatedFatContent] 7.3 [CholesterolContent] 387.3 [SodiumContent] 198.9 [CarbohydrateContent] 6.9 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done. Serve Hot.
[Name] Maltese Stuffed Eggplant (Brungiel Mimli) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-06-25T23:14:00Z [Description] A traditional and delicious way of eating eggplant in Malta is to parboil them, remove the pulp and mix with ground meat, then stuff the mixture in the scooped out eggplant halves before baking. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/536086/uKFt7jDuQzyAHFbgE50E_20180706_055141_resized.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "2", "1", "1/2", "1", "3", "1", NA] [RecipeIngredientParts] ["eggplants", "ground beef", "margarine", "eggs", "parsley", "tomato paste", "tomatoes", "onion", "garlic cloves", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 322.6 [FatContent] 17.1 [SaturatedFatContent] 6.7 [CholesterolContent] 96.1 [SodiumContent] 346.8 [CarbohydrateContent] 23.6 [FiberContent] 10.1 [SugarContent] 8.2 [ProteinContent] 21.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,.", "Scoop out the middle and save. Saute onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs and cook until meat is brown, stirring well.", "Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff eggplant halves.", "Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes.", "Serve hot.", "You can use instead of Eggplant, large marrows, zucchini, or green pepper." ]
[Name] Sugar Free Lemon Zucchini Cake [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2018-06-26T02:46:00Z [Description] I found this recipe on FaceBook and altered it to make it Sugar Free (I used Splenda) so I could enjoy a dessert. This summer of 2018 we have a huge supply of zucchini bearing plants. I want to try this again soon adding some blueberries to batter. I think that would really take it to the next level! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "6", "2", "1/3", "2", "1/2", "1/2", "2", "1 1/4", "1/2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["Splenda sugar substitute", "extra virgin olive oil", "eggs", "lemon juice", "vanilla extract", "all-purpose flour", "baking powder", "kosher salt", "zucchini", "lemon zest", "powdered sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.5 [FatContent] 9.4 [SaturatedFatContent] 1.5 [CholesterolContent] 37.2 [SodiumContent] 178.4 [CarbohydrateContent] 35.0 [FiberContent] 1.0 [SugarContent] 14.8 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 F Spray a loaf pan with baking spray and line with parchment paper. Set aside. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside. In a large bowl, combine the sugar and olive and oil. Whisk to combine. Add eggs and almond milk and whisk together. Add lemon juice and vanilla extract and almond extract. Stir to combine. Add flour mixture and stir just until incorporated. Fold in zucchini and lemon zest. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
[Name] Eggplant Parmesean No Meat Balls [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2018-06-26T05:44:00Z [Description] Make and share this Eggplant Parmesean No Meat Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1 1/4", "1 3/4", "3/4", "1/2", "1/4", "1", "3/4", "3/4", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "eggplants", "panko breadcrumbs", "parmesan cheese", "parsley", "basil", "egg", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.7 [FatContent] 8.5 [SaturatedFatContent] 3.2 [CholesterolContent] 42.0 [SodiumContent] 729.4 [CarbohydrateContent] 29.8 [FiberContent] 4.9 [SugarContent] 4.4 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] 20 meatlessballs [RecipeInstructions] In a large skillet heat oil and garlic on medium until it sizzles about 3 minutes. Add eggplant, 1/2 cup water, 1/4 tsp salt &pepper. Cook covered on medium low until tender 12 to 15 minutes. Drain in a colander 5 minutes. Heat oven to 400 F Line a baking sheet with tinfoil and spray with olive oil. Put eggplant in food processer and pulse to roughly chop.Add Panko,Parmesan, Parsley, Basil, 1/2 tsp salt & Pepper. Pulse to combine. Add egg pulse to combine. Form into 20 or so 1 1/2\" balls on baking sheet Bake for 15 to 20 minutes until firm and browned. Heat in a good Marinara Sauce.
[Name] Spicy Marinated Bacon [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-06-26T05:50:00Z [Description] Make and share this Spicy Marinated Bacon 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/53/60/89/2iLzBV1RcVas85LyBAIA_IMG_20170406_093209612.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/68/6/c78NjorSQruj9s1GnwWV_IMG_20170406_093708636%5B1%5D.jpg"] [RecipeCategory] Polynesian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "1"] [RecipeIngredientParts] ["bacon", "Kikkoman soy sauce", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.6 [FatContent] 41.0 [SaturatedFatContent] 13.6 [CholesterolContent] 62.0 [SodiumContent] 2372.8 [CarbohydrateContent] 2.4 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 13.6 [RecipeServings] 10.0 [RecipeYield] 2 lbs [RecipeInstructions] Pour everything except the bacon in a one gallon bag and mix well shake and knead way longer than you think. Place the bacon in the bag one slice at a time moving the bag to cover each slice with the marinade or they will stick together and not marinate. when there isn't enough marinade to cover any more bacon stop filling even if it's a little more or less than 2 lbs. Place in the refrigerator, turning every time you open the fridge. Marinate at least over night up to a week. Over a week won't hurt the taste but the texture gets a little weird after a week or so. Grill very slowly. I prefer it slightly soft but you can crisp it up if you prefer.
[Name] Lemon Cheesecake Bars [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT57M [PrepTime] PT15M [TotalTime] PT1H12M [DatePublished] 2018-06-26T15:47:00Z [Description] Lemon Cheesecake Bars...taking the summer favorite to the next level with a layer of cheesecake filling! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1/4", "8", "1/2", "1", "2", "1", "1/2", "4", "1 1/2", "3/4", "1/3"] [RecipeIngredientParts] ["butter", "flour", "light brown sugar", "salt", "cream cheese", "sugar", "egg", "milk", "lemon juice", "vanilla", "eggs", "sugar", "lemon juice", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.2 [FatContent] 10.2 [SaturatedFatContent] 5.8 [CholesterolContent] 64.6 [SodiumContent] 122.5 [CarbohydrateContent] 31.5 [FiberContent] 0.3 [SugarContent] 21.7 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 1 pan [RecipeInstructions] Crust: Preheat oven to 325. Cut butter into pieces. In a food processor (or blender on low, pulse setting] Process all ingredients until mixture becomes tiny and fine pieces. Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan. Bake for 12 minutes and remove from oven. Cheesecake: In medium bowl, blend cream cheese until smooth. Add sugar and mix well. Cream together the rest of the ingredients until smooth. Pour cheesecake evenly over hot crust. Pour slowly and gently, a little at a time. Some of the bottom layer will lift up a bit but that's o.k. Bake 15 minutes. Remove from oven and reduce oven temperature to 300. Lemon layer: In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour. Pour gently and smoothly over semi-baked cheesecake. Bake at 300 for 25-30 minutes. Remove from oven and sprinkle powdered sugar over top if desired. Cool for an hour and then refrigerate. Can be served warm but better after it has chilled. I let it sit out of the fridge 20-30 minutes before I serve it. For families, it will probably be eaten as soon as they are out of the fridge. Makes 24 bars.
[Name] Avocado, Toasted Corn and Chipotle Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-06-26T16:52:00Z [Description] Make and share this Avocado, Toasted Corn and Chipotle Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2", "1/2 - 1", "1", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "Hass avocadoes", "Hass avocadoes", "tomatoes", "green onions", "fresh cilantro", "chipotle chile in adobo", "ground cumin", "red wine vinegar", "sea salt", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.6 [FatContent] 11.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 6.7 [FiberContent] 4.0 [SugarContent] 1.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Remove the husks and silk from the corn. Using a large, sharp knife, carefully cut the ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob. In a large frying pan over medium heat, warm the olive oil. Add the corn kernels and sauté until the kernels are golden brown, about 10 minutes. Transfer to a bowl and let cool. Halve, pit and peel the avocados, then cut them into 1/2-inch dice. Add them to the bowl with the corn kernels, add the tomato, green onions and cilantro, and toss to mix. In a small bowl, whisk together 1/2 teaspoons of the chipotle, the cumin and vinegar and pour over the corn mixture. Toss gently and season with salt and additional chipotle, if desired. Serve the salsa immediately or cover and refrigerate up to several hours. Bring to room temperature before serving. Transfer to a serving bowl and arrange the tortilla chips alongside.
[Name] Egg Roll Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-26T17:29:00Z [Description] Love this easy to fix bowl drizzled with sweet chili sauce or try making your own: http://www.food.com/recipe/thai-sweet-chili-sauce-457035 [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "1", "1", "1", "1/2", "1", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["garlic clove", "fresh ginger", "ground pork", "onion", "carrot", "green cabbage", "soy sauce", "sesame seeds", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.9 [FatContent] 32.2 [SaturatedFatContent] 10.1 [CholesterolContent] 81.8 [SodiumContent] 1103.1 [CarbohydrateContent] 10.0 [FiberContent] 3.1 [SugarContent] 4.3 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains. Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5-8 minutes. Transfer mixture to serving dish and garnish with green onions and sesame seeds. A good accompaniment is crispy oven baked wonton triangles.
[Name] Sweet Chili Halloumi and Pita [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-26T17:52:00Z [Description] Make and share this Sweet Chili Halloumi and Pita recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Southwest Asia (middle East]", "< 30 Mins"] [RecipeIngredientQuantities] ["250", "3", "4", NA, "4", NA, "1", "1"] [RecipeIngredientParts] ["halloumi cheese", "Thai Sweet Chili Sauce", "lime", "cucumber", "red onion", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.8 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 322.4 [CarbohydrateContent] 35.0 [FiberContent] 1.6 [SugarContent] 1.5 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix the sweet chili sauce and the juice and zest of half a lime; set aside. Slice the halloumi into thickish pieces, then toss in olive oil. Heat a griddle pan over a medium heat and cook the halloumi slices in batches for about 2 minutes on each side or until nice and charred. Toss the halloumi in the sweet chilli and lime mixture. Serve warm in a toasted pita with mixed leaves, cucumber and red onion slices.
[Name] SPANISH SANGRIA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-26T19:00:00Z [Description] This refreshing Spanish Sangria is perfect on hot summer days! Smooth and fruity but not overly sweet, this alcoholic beverage is sure to please you and your friends! VIDEO https://www.youtube.com/watch?v=n44Mgu-j_l0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/DGOudS2qSfyuUkTl8Dkm_Spanish%20Sangria_Fotor%202nd.jpg" [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "2 1/2", "2 1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["lemon", "tangerine", "apple", "dry red wine", "brandy", "triple sec", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 16.2 [FiberContent] 0.8 [SugarContent] 12.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] In a large pitcher, combine all the ingredients except carbonated beverage and ice cubes; stir well. Cover with plastic wrap and transfer to the refrigerator for 24 to 48 hours. Before serving, add 7Up® or any other carbonated beverage of choice and ice cubes; stir well and serve immediately.
[Name] Mississippi Oven Fried Chicken [AuthorId] 2000152853 [AuthorName] David Stageberg [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-06-26T19:42:00Z [Description] I found this in a cookbook that I bought for a dime back in the 80s at a garage sale. The book eventually fell apart, but I did write the recipe down. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["broiler-fryer chicken", "salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 893.2 [FatContent] 65.4 [SaturatedFatContent] 15.8 [CholesterolContent] 230.0 [SodiumContent] 1897.3 [CarbohydrateContent] 13.4 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 59.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425°F. Lightly oil a large, shallow baking pan. Combine the breadcrumbs, salt and paprika. Brush each piece of chicken with oil and then roll in crumb mixture. Arrange the chicken pieces in the prepared baking pan, skin side up. Bake the coated chicken pieces in the preheated oven for about 35 to 45 minutes, or until chicken is tender and juices run clear.
[Name] Sausage Rolls [AuthorId] 2002199000 [AuthorName] daisypush [CookTime] PT13M [PrepTime] PT2H30M [TotalTime] PT2H43M [DatePublished] 2018-06-26T19:43:00Z [Description] Make and share this Sausage Rolls 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/53/60/97/pSzRvnwDREiinKgRz6SC_sausagerolls.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["sausage", "low-fat cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1464.5 [FatContent] 110.4 [SaturatedFatContent] 45.5 [CholesterolContent] 307.8 [SodiumContent] 3096.1 [CarbohydrateContent] 63.6 [FiberContent] 3.7 [SugarContent] 9.7 [ProteinContent] 52.3 [RecipeServings] 2.0 [RecipeYield] 2 rolls [RecipeInstructions] Cook sausage and drain. Add cream cheese and blend. Roll out 1 package of crescent roll into a sheet. Split the sausage mixture and spread half of it on the sheet of crescent. Roll up, wrap with parchment paper and refridgerate 1.5 hours. Repeat with second package of crescent rolls. Bake in a pre-heated 375 degree oven for 13 minutes.
[Name] Gotham Rib Steak [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT22M [PrepTime] PT2H [TotalTime] PT2H22M [DatePublished] 2018-06-26T21:42:00Z [Description] Make and share this Gotham Rib Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/SbCYN8LzSsGHeA5Z2Rxd_GK_Carnivorous_307-New-York-Steak-Gotham-Rib-Steak-Old-Homestead-16x9-H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["32", NA, NA, NA] [RecipeIngredientParts] ["salt", "pepper", "extra virgin olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2490.1 [FatContent] 200.6 [SaturatedFatContent] 81.8 [CholesterolContent] 618.0 [SodiumContent] 508.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 159.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring a 32-oz. rib steak to room temperature for 2 hours before cooking. Pre-heat oven to 350°F. Brush both sides of steak with extra-virgin olive oil. Sprinkle both sides generously with Kosher salt. Place steak in a broiling pan. Switch oven to broiler setting at high heat. Sear one side of the steak for 3 minutes to achieve a char that will seal in juices. Use tongs to flip steak to sear the other side for 3 minutes (avoid using a fork and poking holes in the steak]. After searing both sides, continue broiling an additional 15 minutes on high heat for a medium rare finish. Remove from oven and transfer to a platter. Before serving, let steak rest 15 minutes, allowing the juices to circulate internally.
[Name] Bread Machine L&J Santa Rosa Plum Jam [AuthorId] 1286360 [AuthorName] krolek [CookTime] PT15M [PrepTime] PT1H5M [TotalTime] PT1H20M [DatePublished] 2018-06-26T21:45:00Z [Description] Leslie and Jim have a Santa Rosa plum tree. Here is the recipe for the jam we made from that tree's delicious fruit. Use a bread machine with a Jam setting and at least a 9 cup bowl to make this jam or use your stove with a heavy bottom pan that can hold at least 10 cups of jam. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "2 1/2", "4"] [RecipeIngredientParts] ["plums", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 10.7 [FiberContent] 0.3 [SugarContent] 9.6 [ProteinContent] 0.1 [RecipeServings] 64.0 [RecipeYield] 8 cups [RecipeInstructions] ["1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.", "2. Pure the fruit with an immersion blender or hand-crank food mill.", "3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.", "4. Stir gently to combine.", "5. Put bowl into the bread maker and close the lid.", "6. Select the jam setting on the bread maker and press start.", "7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM] remove the bowl from the bread maker.", "8. Stir the jam gently to combine anything that has risen to the top of the bowl.", "9. Taste the jam (dip spoon into jam and let it cool] and add up to 1/2 cup of sugar to balance out the sweet-sour taste.", "10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.", "11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:", "nchfp.uga.edu/publications/publications_usda.html.", "NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months." ]
[Name] Cajun Shrimp and Sausage Stew [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-06-26T22:43:00Z [Description] Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "3", "3", "5", "3", "6", "1", "3", "6", "1", "2", "1/4"] [RecipeIngredientParts] ["onions", "tomatoes and green chilies", "celery ribs", "green bell peppers", "garlic cloves", "green onions", "fresh parsley", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.1 [FatContent] 14.6 [SaturatedFatContent] 4.5 [CholesterolContent] 261.2 [SodiumContent] 1936.6 [CarbohydrateContent] 63.4 [FiberContent] 3.7 [SugarContent] 3.4 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed. Meanwhile, prepare rice according to package directions. Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat. Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
[Name] Wickedly Good Fish Taco Sauce [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-06-26T22:51:00Z [Description] http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/ This is without a doubt the best fish taco sauce I've ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/628753/YeEIUx4T2CXetpAbzZv9_wickedly-good-fish-taco-sauce-0648-0317.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["sour cream", "low-fat mayonnaise", "lime", "cumin", "ground coriander", "dried dill weed", "dried oregano", "capers", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.2 [FatContent] 2.9 [SaturatedFatContent] 1.7 [CholesterolContent] 7.5 [SodiumContent] 18.8 [CarbohydrateContent] 1.7 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] In a small bowl, whisk the sour cream and mayonnaise until well blended. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
[Name] Clear Clam Chowder With Hearts of Palm [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-06-26T23:14:00Z [Description] This is a Rhode Island Clam Chowder interpretation with hearts of palm instead of potatoes. The best bet with this recipe is to not get canned hearts of palm, but fresh, and cut as medallions similar to the canned versions. One key tip in this recipe, do NOT overcook the calms, they will turn into rubber! Also, if you are using frozen, thaw in lukewarm water before you cook, making sure they are soft and thawed before you add to the pot. Extra clams are always welcome here, just add more clam juice to fill out the pot for company. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "1/2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["clam", "hearts of palm", "bacon", "celery", "shallot", "garlic cloves", "butter", "thyme", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 10.8 [SaturatedFatContent] 5.2 [CholesterolContent] 38.4 [SodiumContent] 853.7 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Chop Celery and the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned, to get a less \"canned\" flavor. Dice shallots fairly small. mince the garlic. Cook up bacon and dice it, then measure out the 1/4 cup for this recipe. Melt butter in pot, then add the bacon and cook for 3 minutes. Add chopped celery, shallots and garlic to the pot and saute for an additional 5 minutes. Add clam juice and hearts of palm to the pot and simmer for another 5 minutes. Add the fresh or canned clams to the pot and simmer for 2 more minutes, then turn off the heat. If you cook too long, the clams will be TOUGH! Season the soup to taste with the thyme, salt, and pepper. Dash in the cayenne until you get a nice but subtle kick.
[Name] Gumbo-Laya (Gumbo + Jambalya) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-06-27T01:10:00Z [Description] A tasty marriage of two dishes! Okra in this dish may be fresh or frozen, the "Geniuses" wouldn't let me put that in the recipe ingredients. The last 6 ingredients are for the Fragrant Garlic Rice, which this recipe is served with, and the Geniuses also will not allow in the main list. Salt and pepper, to taste, are also required for this recipe, another measurement that is not allowed. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "1", "2", "1/2", "1/4", "3", "1 1/2", "1/2", "1", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "andouille sausages", "smoked sausage", "chicken thigh", "celery ribs", "onion", "bell pepper", "bay leaves", "cayenne pepper", "garlic cloves", "tomato paste", "okra", "diced tomatoes with juice", "medium shrimp", "flat leaf parsley", "cilantro", "file powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.7 [FatContent] 38.4 [SaturatedFatContent] 11.5 [CholesterolContent] 157.0 [SodiumContent] 1542.2 [CarbohydrateContent] 19.9 [FiberContent] 4.1 [SugarContent] 8.1 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place a large pot or Dutch oven over medium-high heat, and add the olive oil. Once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside. Add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside. Add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine. Add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to richen the tomato flavor. Add in the sliced fresh or frozen okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes. Now, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish], and simmer for only 2 minutes more as to not overcook the shrimp. Finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with file powder, some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired. Fragrant Garlic Rice: 1 tablespoon olive oil. 2 large cloves garlic, pressed through garlic press. 2 cups jasmine rice. 1 teaspoon sea salt. ¼ teaspoon cracked black pepper. 3 cups water. Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes. Add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.
[Name] Miso Salmon With Bok Choy and Asparagus [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-06-27T03:28:00Z [Description] GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/04/TJdmi5iPSBi2BOWHNjGA_goop-food-sheet_pan_dinners-miso_salmon.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "2", "1", "4", "12", "4", "2", "2"] [RecipeIngredientParts] ["white miso", "tamari soy sauce", "tamari soy sauce", "mirin", "mirin", "fresh ginger", "olive oil", "salmon fillets", "asparagus spears", "baby bok choy", "scallions", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.0 [FatContent] 17.2 [SaturatedFatContent] 2.8 [CholesterolContent] 77.4 [SodiumContent] 847.3 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 39.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 450°F. 1. Whisk together the first 6 ingredients in a large bowl. 2. Spread a rimmed (18×13-inch] half sheet pan with the tablespoon of olive oil. 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet. 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet. 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through]. 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point]. 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.
[Name] Thai Roasted Beef Noodle Bowl [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-06-27T06:11:00Z [Description] This is my take on a classic Thai noodle bowl. I have reduced some of the more caloric elements and added more vegetables for my taste. I have included steps to pre-cooking the beef so that it gets a very flavorful stock and tender meat. If this step will take too long for you, you can use a marinated beef instead. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "16", "249", "3", "1/2", "4", "4", "4", "2", "1", "2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["tri-tip steak", "beef broth", "cucumbers", "carrots", "green onions", "garlic cloves", "limes", "soy sauce", "cilantro", "basil", "ground ginger", "szechuan peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.1 [FatContent] 5.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1089.1 [CarbohydrateContent] 102.9 [FiberContent] 15.0 [SugarContent] 6.4 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Seperate the green sections from the white sections of the green onions (scallions].", "Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle.", "Slice the green onion ends into rings and reserve for final garnish.", "Salt and pepper the beef all around.", "Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering.", "Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up.", "Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill.", "Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high.", "Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete.", "When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes.", "Roughly chop the cilantro and basil.", "In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes.", "Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board.", "Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes.", "Add the 2 oz servings of noodles to each bowl.", "Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles.", "Add a few slices of the beef to each bowl.", "Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top.", "Top with the remaining green onions, and garnish with the limes.", "Serve while the broth is still steaming and enjoy!" ]
[Name] Baked Beans With a Kick [AuthorId] 323186 [AuthorName] Karen Elizabeth [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2018-06-27T13:10:00Z [Description] Found online, these baked beans are really simple to make, and have a lovely balance of flavors. The bacon adds texture and a savoury sweet deliciousness. Since these beans are cooked uncovered, everything gets caramelized and the beans are not mush. Since every oven is different, check your beans at an hour and a half. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/06/xrhLGHzuTJyWM7vprLw9_7915_beanz.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "28", "1/4", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["bacon", "sweet onion", "barbecue sauce", "brown sugar", "apple cider vinegar", "Dijon mustard", "brewed coffee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 313.3 [FatContent] 4.6 [SaturatedFatContent] 1.4 [CholesterolContent] 5.4 [SodiumContent] 927.6 [CarbohydrateContent] 64.0 [FiberContent] 8.8 [SugarContent] 34.4 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat the oven to 350 degrees. 2. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes]. 3. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels. 4. Add the chopped onions to the pot with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized. 5. Remove the pot from the heat. Add the bacon back to the pot as well as the remaining ingredients. 6. Stir it all together. 7. Pour the beans into a greased 8\" baking dish and bake at 350 degrees for 2 hours. 8. Remove the beans from the oven and let sit for 5 minutes before serving.
[Name] White Chocolate Poured Fondant / Pourable Fondant [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-27T20:26:00Z [Description] Make and share this White Chocolate Poured Fondant / Pourable Fondant recipe from Food.com. [Images] character(0) [RecipeCategory] Sweet [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["white chocolate chips", "confectioners' sugar", "light corn syrup", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1060.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 32.3 [CarbohydrateContent] 272.4 [FiberContent] 0.0 [SugarContent] 246.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 cups approximately [RecipeInstructions] ["In a saucepan set over low heat, or in the microwave (30 second intervals], melt the white coating or chocolate, stirring until smooth.", "Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.", "Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it]. If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F." ]
[Name] Banana Pudding Icebox Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT12H [TotalTime] PT12H30M [DatePublished] 2018-06-27T20:35:00Z [Description] Make and share this Banana Pudding Icebox Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "2", "4", "7"] [RecipeIngredientParts] ["kosher salt", "heavy cream", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.7 [FatContent] 27.3 [SaturatedFatContent] 15.1 [CholesterolContent] 81.5 [SodiumContent] 172.6 [CarbohydrateContent] 50.6 [FiberContent] 2.4 [SugarContent] 20.8 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a 8 1/2\" x 4 1/2\" loaf pan with plastic, so there’s a fair amount of overhang. Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you’ve added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn’t get all lumpy and weird.] Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.]. Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you’ve used all the cream—making sure to end with the cream. If it starts to rise above the loaf pan, that’s fine! Even good. Fold the extra plastic over the icebox cake. If it doesn’t completely cover the surface, add more plastic wrap. Chill for at least 12 hours or up to 36. To unmold, peel away the plastic from the top. Carefully—but confidently—turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.
[Name] Cheesy Tater Tot and Breakfast Sausage Casserole [AuthorId] 1584433 [AuthorName] ltemple99 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-06-27T21:40:00Z [Description] Make and share this Cheesy Tater Tot and Breakfast Sausage Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Weeknight", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "1 1/2", "1 1/2", "1/3", "2", "2", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["breakfast sausage", "butter", "flour", "milk", "broth", "Velveeta cheese", "parsley", "seasoning salt", "garlic powder", "paprika", "dry mustard", "pepper", "cayenne", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1073.7 [FatContent] 79.9 [SaturatedFatContent] 35.2 [CholesterolContent] 190.5 [SodiumContent] 2092.1 [CarbohydrateContent] 46.1 [FiberContent] 3.5 [SugarContent] 0.7 [ProteinContent] 43.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Spray casserole dish with cooking spray. Pour in frozen tater tots. Top with some of the shredded cheese. Defrost if needed, then brown up the Jimmy Dean sausage. When browned, scoop the sausage over the tots and cheese. Next, in frying pan, add the butter. When melted, add the flour, combine. Pour in milk and broth. Use whisk to combine the butter/flour and milk/broth. Add seasonings. Let thicken a bit, then add Velveeta, stir until melted. Voila, cheese sauce! Carefully pour cheese sauce over the tots and sausage. Top with remaining shredded cheese. Place in oven for 30 minutes. Dinner time! I like mine with ketchup and hot sauce. Yum.
[Name] Balsamic Steak Marinade [AuthorId] 183199 [AuthorName] Bekk1227 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2018-06-27T21:40:00Z [Description] Makes enough marinade for about 1 pound of steak. The smoked paprika adds the smokiness that is missing when you cook indoors. As is, marinade provides a light smoke. Double the smoked paprika if you want it smokier. Double entire recipe for each additional pound of beef you want to marinate. [Images] character(0) [RecipeCategory] Low Protein [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "Worcestershire sauce", "garlic powder", "thyme", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.8 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 57.8 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 1.4 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] 2 ounces [RecipeInstructions] Combine all ingredients. Cover steak with marinade. Refrigerate for 4 to 24 hours. Remove steak from marinade. Sear steak on each side in hot skillet. Finish cooking to desired doneness in skillet or oven.
[Name] Fritter Batter Sweet Corn, Elderberry 4th July [AuthorId] 695000 [AuthorName] MadCity Dale [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-06-27T22:16:00Z [Description] Make and share this Fritter Batter Sweet Corn, Elderberry 4th July recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "10", "1", "1", "1"] [RecipeIngredientParts] ["milk", "flour", "corn", "berries", "elderberry flowers", "egg", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.8 [FatContent] 45.7 [SaturatedFatContent] 6.5 [CholesterolContent] 22.0 [SodiumContent] 19.9 [CarbohydrateContent] 26.5 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] "Heat oil in a deep fryer or frying pan. In a mixing bowl, combine Flour milk, egg, and corn. Drop by spoonfuls into hot oil. I use a #16 scoop, but be sure not to make them too big or they won’t cook through. Cook until browned and drain on paper towels. Serve immediately. Great with honey butter!"
[Name] Artichoke and Orzo Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-27T22:35:00Z [Description] Nifty summer recipe from the Reese Specialty Foods website. I don't bother with the "garnishes," just mix all the ingredients together and it's delicious! [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Artichoke", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1/2", "1", "3/4", "1", NA] [RecipeIngredientParts] ["orzo pasta", "sun-dried tomato packed in oil", "red bell peppers", "fresh ground black pepper", "feta cheese", "fresh lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.1 [FatContent] 8.8 [SaturatedFatContent] 4.6 [CholesterolContent] 25.0 [SodiumContent] 397.3 [CarbohydrateContent] 43.3 [FiberContent] 7.3 [SugarContent] 3.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook the orzo according to directions. Drain and rinse in cold water.", "In large bowl, gently mix together cooked orzo, spinach, tomatoes, red bell pepper, and pepper.", "Drain marinated artichokes over a small bowl and save excess liquid. Set aside.", "On a cutting board, chop artichokes.", "Add chopped artichokes, artichoke liquid, and ½ cup feta cheese to large bowl with cooked orzo. Gently toss mixture together until evenly coated. Season with salt and pepper, to taste.", "Garnish with remaining feta cheese and freshly-squeezed lemon." ]
[Name] Greek Isles Marinated Chicken [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2018-06-28T14:56:00Z [Description] The Greek Isles Marinated Chicken comes courtesy of BOU, the better-for-you cube, and the brand’s Summer Grilling Series. The series is curated by Master Chef Tony Seta, who is one of only 70 Master Chefs in the U.S. certified by the American Culinary Federation. BOU’s line of bouillon cubes is designed for creative cooks at all skill levels. It uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips. These cubes are gluten-free and come in three flavors – chicken, beef and vegetable. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/EwzP13cbTZeBa4bJqvRD_chicken.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1/2", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["water", "chicken bouillon cubes", "lemon pepper seasoning", "fresh lemon juice", "oregano", "canola oil", "Italian parsley", "lemon zest", "roasting chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.2 [FatContent] 39.2 [SaturatedFatContent] 5.4 [CholesterolContent] 53.7 [SodiumContent] 530.2 [CarbohydrateContent] 2.9 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rest 5-10 minutes before carving. Serve & enjoy! MARINADE DIRECTIONS. Combine all ingredients (except chicken] in a blender and blend well. Marinate the chicken: - Add the chicken breasts to a stainless-steel bowl and coat with marinade. Marinate for 3-4 hours under refrigeration. Toss 2-3 times during the marinating time. - Or place the chicken into a large 2-gallon Ziploc bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration. Repeat 2-3 times during the marinating time. GRILLING. Preheat grill to a medium high heat. Remove the chicken from the marinade & allow the excess marinade to drain off. Place onto the Green Egg Ceramic cooking stand. Fill the ceramic stand with BOU broth & set into the roasting pan— place on the grill center (Always check the chicken during the grilling process to prevent burning]. Cook to an internal temperature of 165°F in the breast and 175°F in the thigh. Serve & enjoy!
[Name] Cedar Plank Pork Chops [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-06-28T15:04:00Z [Description] The Cedar Plank Pork Chops comes courtesy of BOU, the better-for-you cube, and the brand’s Summer Grilling Series. The series is curated by Master Chef Tony Seta, who is one of only 70 Master Chefs in the U.S. certified by the American Culinary Federation. BOU’s line of bouillon cubes is designed for creative cooks at all skill levels. It uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips. These cubes are gluten-free and come in three flavors – chicken, beef and vegetable. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/vyhCRCYQXmVJVLazzaZQ_pork%20chop.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "Worcestershire sauce", "chicken bouillon cube"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.0 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 137.4 [SodiumContent] 348.2 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 41.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank—do not water spray the Pork Chops]. Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds. Place the pork chops in a rectangular pan — Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated — Marinate 3-4 hours. Remove from the marinade. Drain lightly & season both sides liberally with java rub. Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center. Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145°F. Check temperature at 15 minutes. Serve & enjoy!
[Name] Grilled Turkey Lentil Burger [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-06-28T15:19:00Z [Description] The Grilled Turkey Lentil Burger comes courtesy of BOU, the better-for-you cube, and the brand’s Summer Grilling Series. The series is curated by Master Chef Tony Seta, who is one of only 70 Master Chefs in the U.S. certified by the American Culinary Federation. BOU’s line of bouillon cubes is designed for creative cooks at all skill levels. It uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips. These cubes are gluten-free and come in three flavors – chicken, beef and vegetable. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/bl5mdDfCRSOkFOLgllW4_turkey%20burger.jpeg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["lentils", "split red lentils", "beef bouillon cube", "water", "ground turkey", "lentils", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 367.3 [CarbohydrateContent] 25.2 [FiberContent] 10.9 [SugarContent] 1.9 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] LENTILS. Crumble the BOU Cube in a sauce pan — add water and whisk. Add the soaked red lentils & bring to a boil. Lower to a simmer & cook for 4-5 minutes — Lentils will be al dente. Pour into a bowl, then cover and cool completely under refrigeration for 3 hours. TURKEY BURGER. Combine all ingredients and mix well. Divide mixture into 6 equal portions — then form the burger (about ½ inch thick]. Season with Java Rub. Grill 6 minutes each side to an internal temp of 165°F. Serve on a grilled warm whole wheat bun with dijonnaise, lettuce, fresh slice of tomato & a slice of red onion.
[Name] CREAMY BACON POTATO SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-06-28T16:08:00Z [Description] Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! VIDEO https://www.youtube.com/watch?v=bUeaYW56_Yw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iUF8rGqOTsWOF2sVhsRa_Potato%20Salad_Fotor.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1 1/2", "1/4", "1/4", "1/4", "1/4", "1", "1/2", "3", "2", "4", "1", "1"] [RecipeIngredientParts] ["fresh ground black pepper", "fresh parsley", "cayenne pepper", "sea salt", "mayonnaise", "Miracle Whip", "prepared mustard", "green onions", "radishes", "bacon", "fresh chives", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 3.6 [SaturatedFatContent] 0.9 [CholesterolContent] 4.8 [SodiumContent] 217.9 [CarbohydrateContent] 19.2 [FiberContent] 2.3 [SugarContent] 2.5 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Bring potatoes to a boil; cook for 8 to 15 minutes or until they’re tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.", "Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve." ]
[Name] Grilled Hassleback Fajita Stuffed Chicken [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-06-28T20:20:00Z [Description] A great colorful dish to dress up your chicken. This dish I have added here is intended to be a complete meal, not just one element, and sized for 2. Inspired by https://thegirlonbloor.com/grilled-hassleback-fajita-stuffed-chicken/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/18/mwIdWsSSCp7TbEQ7ZAL5_Grilled-Hassleback-Fajita-Stuffed-Chicken-3.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1/2", "1/2", "1/2", "1/2", NA, "1", "1/3", "1/3", "1/8", "1/8", "1/3", "1/3", "1", NA, "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1", NA, "1/4", "1/2", NA, "3", "3", NA, "1/2", "2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "boneless skinless chicken breasts", "red bell pepper", "queso fresco", "red onion", "chili powder", "cumin", "paprika", "cayenne pepper", "garlic powder", "salt", "ground black pepper", "olive oil", "sweet potato", "sweet potato", "olive oil", "black beans", "corn", "grape tomatoes", "cilantro", "salt", "pepper", "salsa", "cilantro", "adobo sauce", "sour cream", "sweet potato", "olive oil", "lime juice", "chili powder", "onion powder", "dried cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.5 [FatContent] 26.9 [SaturatedFatContent] 7.9 [CholesterolContent] 98.8 [SodiumContent] 1324.0 [CarbohydrateContent] 58.3 [FiberContent] 13.8 [SugarContent] 13.2 [ProteinContent] 37.0 [RecipeServings] 2.0 [RecipeYield] 2 Meals [RecipeInstructions] Combine all the DRY ingredients for the marinade preparation first. Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve. Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well. Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag. Let marinade in refrigerator for at least 1 hour. Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken. Cube the Sweet Potatoes. Dice the other halves of the peppers. Preheat oven to 425. Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste. Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside. Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken. While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn. Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss. Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients. Pour dressing over salad, toss gently until combined. Serve room temperature. Serve with the garnishes and the chipotle mayonnaise sauce on the side.
[Name] Hawaiian Slaw [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-06-28T21:19:00Z [Description] Make and share this Hawaiian Slaw 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/53/61/19/FTjU0CVORneDeb0SbgME_IMG_6589.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/536119/RpIki6uRNW17uKbyT2qH_Hawaiian%20Cole%20Slaw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/19/bGInCCjTTOs0dpLETcMi_IMG_4442.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/19/WrlvOptuQcq3PO5jrDmW_hawaiian%20slaw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/19/HUnwyT1T0iswrHByPA4K_10156592553688619.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/19/CAUY5qCDRf6zgX4g6n6I_10156592608708619.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/536119/WI6UYHAFQ5yC6lwMyZSG_IMG_3229.JPG"] [RecipeCategory] Low Protein [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "6", "1/2", "3", "1", "1/4", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["red bell pepper", "green onions", "pineapple tidbits", "soy sauce", "rice vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 247.9 [FatContent] 19.8 [SaturatedFatContent] 2.9 [CholesterolContent] 4.5 [SodiumContent] 518.7 [CarbohydrateContent] 16.9 [FiberContent] 2.5 [SugarContent] 7.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cole slaw mix, bell pepper and green onions. Toast macadamias in 3 Tbs. sesame oil until golden. Cool and add to salad mixture. Make dressing: (Combine reserved pineapple juice, soy, sesame oil, and sugar], stirring until sugar is dissolved. Pour dressing over salad, toss and refrigerate 1 hour. Toss again and serve.
[Name] Macadamia Nut Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-06-28T21:37:00Z [Description] This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "3", "1/8", "2", "3/4"] [RecipeIngredientParts] ["butter", "flour", "heavy cream", "sugar", "salt", "vanilla extract", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.0 [FatContent] 34.9 [SaturatedFatContent] 13.8 [CholesterolContent] 63.5 [SodiumContent] 99.3 [CarbohydrateContent] 14.7 [FiberContent] 2.0 [SugarContent] 9.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.", ". Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.", "Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.", "Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired." ]
[Name] Roast Vegetable Soup [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-06-28T21:52:00Z [Description] This is once again copied here so I can get serving and nutrition info for Plan to Eat. https://www.plantoeat.com/ref/da49b1fdd7
[Name] How to Blind Bake a Pie Crust [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-06-28T22:23:00Z [Description] Make and share this How to Blind Bake a Pie Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Oven", "Refrigerator", "Easy", "From Scratch"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["raw rice", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 Pie crust [RecipeInstructions] Roll out your pie dough, place in pan, trim or crimp edges. If you need a recipe, type \"Pie dough\" into the search window for recommendations. Place a piece of parchment paper or an opened up round coffee filter in the bottom of the pie. Pour in the pie weights, dried beans or raw rice to fill the pan up about half way. Chill in the fridge for about 30 minutes (this helps prevent shrinkage]. Preheat oven at 375 deg F. Bake for 20 min., remove from oven. Remove the paper and the weights. Save the weights for next time - the rice or beans should not be cooked. If you need a partially baked crust (if the filling is going to be baked in the crust], check that the bottom is dry and flaky, but still pale. If it looks moist, return to the oven for a few more minutes. If you need a fully baked crust, as for a cream pie, prick the bottom with a fork, and return to the oven for 10 to 15 minutes, or until the crust is golden brown.
[Name] Torta Tal-Lampuki (Maltese Fish Pie) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-06-28T23:34:00Z [Description] Make and share this Torta Tal-Lampuki (Maltese Fish Pie) recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "2", "1", "1", "1", "8", "4", "1 1/2", "1/2", "1/3", NA] [RecipeIngredientParts] ["mahi mahi fillets", "flour", "olive oil", "onion", "tomatoes", "cauliflower", "water", "flour", "shortening", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1598.5 [FatContent] 95.3 [SaturatedFatContent] 22.1 [CholesterolContent] 165.5 [SodiumContent] 698.2 [CarbohydrateContent] 124.2 [FiberContent] 10.7 [SugarContent] 6.5 [ProteinContent] 63.5 [RecipeServings] 4.0 [RecipeYield] 1 pie [RecipeInstructions] Make shortcrust pastry - place flour, shortening and salt in the food processor. Pulse until the mixture is grainy and particles are the size of peas or less. With the processor running, slowly add enough water until the pastry comes together in a ball. You may not need all of the water. Remove from the bowl and divide in two discs. Refrigerate while you make the rest of the recipe. Season the fish with salt and pepper and dredge in flour. Heat the olive oil in large skillet. Pan fry the filets until brown but not overcooked. Remove from the skillet and set aside. Add the sliced onion and saute until tender, adding more olive oil if necessary. Add the tomato, spinach and cauliflower florets. Saute for 2 minutes more. Add salt and pepper to taste, add a cup of water and cover. Simmer until the cauliflower florets are fork tender. Add the olives. Roll out one of the pastry discs and line the bottom of a large pie pan with it. Place half of the vegetable mixture in the pie. Place the fish filets on top of the vegetables and cover them with the remaining half of the vegetables. Roll out the other pastry disc and place it on top of the fish and vegetables layers. Place on the middle rack of the oven, preheated to 350°F Bake for 30 min or until the crust is golden brown.
[Name] Caramelized Onion Loco Moco [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2018-06-29T00:13:00Z [Description] Make and share this Caramelized Onion Loco Moco 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/53/61/24/SGiETNloS22RDzhypYz0_IMG_6240.JPG" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1 1/2", "2", "1", "1", "1", "1", "2", "4", "3", "3"] [RecipeIngredientParts] ["canola oil", "onions", "salt", "pepper", "ground beef", "scallions", "garlic", "soy sauce", "soy sauce", "cornstarch", "eggs", "cooked white rice", "cooked brown rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 676.0 [FatContent] 22.1 [SaturatedFatContent] 4.8 [CholesterolContent] 207.7 [SodiumContent] 1476.0 [CarbohydrateContent] 95.0 [FiberContent] 7.6 [SugarContent] 7.2 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Reserve a few sliced scallion greens for garnish.", "Heat a large heavy sauté pan or wok over a medium-high heat. Add 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the onions, season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook until caramelized, 10-12 minutes. Set the onions aside. Reserve the pan.", "Meanwhile, in a medium bowl, combine the beef, scallions, the garlic and 1 tablespoon of the soy sauce and season with pepper. Mix and form gently into 4 patties about ½ inch thick. Make an indentation with your thumb in the middle of each patty.", "Heat the pan over a medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. Season the patties on both sides with salt and pepper, transfer to the pan and cook, turning once, for about 4 minutes for medium-rare, 5 minutes for well-done. Transfer the patties to a plate to rest for 5 minutes.", "Return the pan to medium heat, and add the onions. Pour in the stock, bring to a simmer and add the remaining 1 teaspoon soy sauce. Whisk in the cornstarch slurry and simmer until the sauce is lightly thickened, about 1 minute . Taste to adjust the seasoning with salt and pepper, if necessary.", "Break the eggs into a bowl. Heat a medium nonstick sauté pan over medium heat. Add the remaining 1 tablespoon of oil, and when hot, gently slide in the eggs.", "Cook for about 1 minute, turn and cook for about 2 minutes until the whites are set and the yolks are still soft. (If you prefer your eggs sunny side up, add the eggs, cover, cook for about 1 minute, uncover, then cook until the whites are set and the yolks are still soft, 2 to 3 minutes]. Season with salt and pepper.", "Divide the rice among 4 soup plates or serving bowls, top with the burgers and top with the onions. With a nonmetal spatula, separate the eggs, transfer to the onions, garnish with the reserved scallion greens and serve." ]
[Name] Maui Style Poke Bowl [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-06-29T15:14:00Z [Description] At the recently opened Bowl & Blade in Park Slope, Brooklyn, the restaurant has mastered a new take on quick-serve – capitalizing on the bowl phenomena while drawing inspiration from numerous cultures like Hawaiian, Greek and Korean. One of its best-sellers is the Maui Style Poke bowl made with wakame seaweed salad, scallion, sweet onion, mango and tobiko caviar (choice of sauce and protein). Now you can make your own version of this bowl using the ingredients and step-by-step instructions provided by Executive Chef Adin Langille. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/Gdzdrq1FS3mAjPoT7wYd_Maui%20Style%20Poke%20with%20Ahi%20Tuna.jpg" [RecipeCategory] Hawaiian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "390", "180", "60", "60", "20", "1", "400", "50", "10"] [RecipeIngredientParts] ["tamari soy sauce", "tamari soy sauce", "honey", "mirin", "hot chili sauce", "mayonnaise", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 813.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 22697.0 [CarbohydrateContent] 174.2 [FiberContent] 3.5 [SugarContent] 155.6 [ProteinContent] 41.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Honey Tamari Sauce: Combine all ingredients except the sesame oil, buzz with a hand blender then slowly mix in the sesame oil. Spicy Mayo: Whisk all ingredients together.
[Name] Instant Garam Masala [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-06-30T15:16:00Z [Description] This particular blend has less of the sweeter spices (cinnamon, cloves and cardamom) than some garam masala recipes, so make adjustments if desired. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/515278/Zi3lw0KSSiyOFm1dHwCJ_Garam_Masala.jpg" [RecipeCategory] Indian [Keywords] ["Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ground cumin", "ground coriander", "ground black pepper", "ground cinnamon", "ground cloves", "ground cardamom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 0.8 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] 2 Tablespoons [RecipeInstructions] Put all of the spices in a small bowl and mix well. Store in an air-tight container. Variation: Sometimes I add less black pepper or even leave it out completely.
[Name] GF New York Style Cheesecake With Nut Crust [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-01T18:49:00Z [Description] Check your ingredients to make sure they all truly Gluten Free if you are sensitive. This is the only cheesecake recipe I've found that doesn't call for a starch such as flour or cornstarch in the batter. I make a nut crust so it can be GF. You can use a combination of other nuts if you prefer. If you don't care about it being GF, you can use a traditional graham cracker crust. This cake must CHILL OVERNIGHT before serving. NOTE : When fitting the bottom into the springform pan, make sure the "dished" side is down and the flat side is up. This will make it easier to slide the cake from the pan to the serving plate. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/2", "1/4", "2", "1/4", "3", "2 1/2", "1/4", "1 1/2", "1/3", "1", "1", "2", "6"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "butter", "cream cheese", "salt", "sugar", "sour cream", "fresh lemon juice", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.4 [FatContent] 36.9 [SaturatedFatContent] 17.5 [CholesterolContent] 179.1 [SodiumContent] 351.9 [CarbohydrateContent] 27.5 [FiberContent] 0.8 [SugarContent] 24.9 [ProteinContent] 7.8 [RecipeServings] 16.0 [RecipeYield] 1 10 inch cake [RecipeInstructions] ["Crust:", "Preheat oven to 350 degrees F.", "Grind rice crackers in food processor; add nuts and chop fine. Add remaining ingredients. Process until completely mixed.", "Press into bottom and partly up sides of a large spring form pan. Bake for 10 minutes, until light brown and fragrant. Remove from oven, cool while preparing filling. Increase oven to 500 degrees F.", "Melt an additional 1 TB butter, set aside.", "Cheesecake filling:", "In a stand mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Do not whip excess air into mixture! Scrape beater and bowl well with rubber spatula.", "Add salt and about half the sugar and beat at medium-low speed until well combined, about 1 minute. Scrape bowl and beater again, add remaining sugar and beat until combined, about 1 minute.", "Scrape bowl, add egg yolks and beat and medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs 2 at a time, beating slowly until combined, about 1 minute, and scraping bowl between additions.", "Brush sides of springform pan with remaining melted butter. Set pan on rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes at 500 degrees. Without opening door, reduce oven temperature to 250 degrees F and continue to bake about 45 minutes, until light golden and an instant-read thermometer inserted into center of cake registers about 165 degrees F.", "Transfer cake to wire rack, and immediately run a paring knife between cake and side of springform pan to help avoid cracking.", "Cool until barely warm, about 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3-4 hours and preferably overnight. Cake can be refrigerated up to 4 days.", "To unmold cheesecake, remove sides of pan. Slide long thin metal spatula between crust and pan bottom to loosen, then slide onto serving plate. Allow to stand at room temperature about 30 minutes, then cut into wedges and serve. If you wish to gild the lily, garnish with fruit or whipped creme fraiche." ]
[Name] Apple Cinnamon Bundt Cake - Allergy Friendly [AuthorId] 1654831 [AuthorName] shancarter [CookTime] PT1H15M [PrepTime] PT1H30M [TotalTime] PT2H45M [DatePublished] 2018-07-02T02:02:00Z [Description] This recipe was inspired by Marlena Curtis' "Fruit of the Day Cake" recipe, way back when I was still learning about what it means to be gluten-free and all the other food issues I didn't know I had. It has been through MANY iterations and adjustments, over the years, as I've had to adapt the recipe for different flours. The credit still goes to Marlena, although this recipe is quite different from her original recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/61/32/8/a5tlL3kDTVSKdleBdMHI_10205945919999684.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1654831/74EfWKNSRsy2385cAVYe_10205945917479621.jpg"] [RecipeCategory] Dessert [Keywords] ["Egg Free", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2 1/4", "2", "1", "3", "4", "1", "1", "3", "3 1/3"] [RecipeIngredientParts] ["sugar", "tapioca flour", "salt", "cinnamon", "baking soda", "cream of tartar", "coconut oil", "vanilla extract", "unsweetened applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.4 [FatContent] 18.3 [SaturatedFatContent] 15.7 [CholesterolContent] 0.0 [SodiumContent] 615.8 [CarbohydrateContent] 59.8 [FiberContent] 1.8 [SugarContent] 56.7 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 12-24 slices [RecipeInstructions] ["Preheat the oven to 350F.", "Grease a bundt pan (or pan of your choice] with coconut oil.", "Mix dry ingredients well in a large mixing bowl.", "Add wet ingredients and mix well again.", "Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.].", "Bake at 350F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.].", "Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.].", "~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.", "Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.].", "PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut.", "This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: <a href=\"http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/\">http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/</a>." ]
[Name] Chili Rellenos Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-02T03:16:00Z [Description] Whenever I make this I always want more so this time I made 2 casseroles at the same time. I've posted the recipe as it's written, but when I made it I did 2 separate casserole dishes at the same time. Recipe courtesy of allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["14", "8", "8", "2", "5", "2", "1/2", "8"] [RecipeIngredientParts] ["green chili peppers", "monterey jack cheese", "cheddar cheese", "eggs", "evaporated milk", "all-purpose flour", "milk", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.6 [FatContent] 37.4 [SaturatedFatContent] 23.1 [CholesterolContent] 173.7 [SodiumContent] 870.3 [CarbohydrateContent] 14.8 [FiberContent] 1.6 [SugarContent] 5.6 [ProteinContent] 32.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray.", "Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half the Jack and Cheddar cheeses, and cover the remaining chilies.", "In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.", "Bake in a preheated oven for 25 minutes.", "Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.", "Sprinkle with remaining Jack and Cheddar cheese, and serve." ]
[Name] Surf 'n Turf Foil Packs [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-02T09:22:00Z [Description] Make and share this Surf 'n Turf Foil Packs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1", "1", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "corn", "grape tomatoes", "red onion", "lime", "garlic cloves", "fresh thyme leave", "cumin", "black pepper", "parsley", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.2 [FatContent] 9.0 [SaturatedFatContent] 3.1 [CholesterolContent] 114.0 [SodiumContent] 356.1 [CarbohydrateContent] 20.8 [FiberContent] 3.5 [SugarContent] 5.0 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.", "Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.", "Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.", "Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges." ]
[Name] Rose's Easy Strawberry Pie [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-07-02T10:08:00Z [Description] This is a recipe that my Aunt served everytime our family went to visit her on the farm. Easy to make and scrumptious [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "2", "1", "10", "8", "9"] [RecipeIngredientParts] ["water", "sugar", "cornstarch", "strawberry Jell-O gelatin dessert", "strawberries", "fresh strawberries", "graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.3 [FatContent] 12.7 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 370.6 [CarbohydrateContent] 85.8 [FiberContent] 2.0 [SugarContent] 66.8 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Mix together sugar, cornstarch and water, boiling until clear. Add jello. Mix well. Cool in refrigerator. Add strawberries (whole or sliced]. Pour into a graham cracker crust and put in refrigerator several hours to set. May be topped with whipped topping and additional strawberries.
[Name] Cheese N' Wiener Crescents [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-02T10:22:00Z [Description] Make and share this Cheese N' Wiener Crescents recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "8"] [RecipeIngredientParts] "American cheese" [AggregatedRating] nan [ReviewCount] nan [Calories] 259.2 [FatContent] 16.9 [SaturatedFatContent] 6.8 [CholesterolContent] 42.6 [SodiumContent] 711.9 [CarbohydrateContent] 17.2 [FiberContent] 1.1 [SugarContent] 2.8 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut 4 slices into 6 strips each. Slit hot dogs to within 1/2\" if ends and insert 3 cheese strips in each hot dog. Center filled hot dogs on a crescent roll and roll up. Place on baking sheet, cheese side up. Bake at 375 degrees fir 12-15 minutes.
[Name] Open Sesame Chicken [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-07-02T10:43:00Z [Description] delicious recipe that got it's name from my Aunt Rose. She asked to pass the open sesame chicken and after a good laugh, the name stuck [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "1 1/2", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken pieces", "eggs", "milk", "flour", "baking powder", "salt", "paprika", "pepper", "sesame seeds", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.8 [FatContent] 36.5 [SaturatedFatContent] 16.6 [CholesterolContent] 151.5 [SodiumContent] 748.9 [CarbohydrateContent] 12.8 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Dip chicken into egg and milk mixture. 2. Mix together flour, baking power, salt, paprika, pepper, nuts and sesame seeds'. 3. Dredge chicken pieces in flour mixture. 4, Melt butter in shallow baking pan. Put coated chicken pieces in pan, turning to butter both sides. 5. Bake at 400 degrees for 30 minutes, turn pieces over and bake for additional 30 minutes or until tender.
[Name] No Boil Quick Refrigerator Pickles [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2018-07-02T15:07:00Z [Description] A easy recipe from Taste of home that can be made without boiling or sterilizing jars. Also really good. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "8", "1"] [RecipeIngredientParts] ["sugar", "vinegar", "salt", "celery seed", "onion", "cucumbers", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1403.7 [CarbohydrateContent] 92.4 [FiberContent] 2.1 [SugarContent] 85.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Stir sugar and vinegar until dissolved. 2. Add salt, celery seed and dill seed to above mixture and stir well. Pour over the cucumbers and onions. Stir and push under liquid, Let stand for 24 hours (Liquid will seem very little but as the mixture sits it will almost cover the cucumbers and onions. Put in jars and refrigerate. No need to can; just keep refrigerated. They will keep indefinitely in refrigerator. Recipe makes enough for 1 qt jar plus 1 pint jar.
[Name] Chicken With Mustard Mascarpone Marsala Sauce (No Flour) [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-02T19:29:00Z [Description] Giada's fantastic recipe over on Foodnetwork.com has no nutrition info unfortunately, and I wanted to have this in my "Plan to Eat" menu, so bringing it over here again. Also, since I am trying to do more and more complete meals in the preparation, I have added a side dish to this as well, and left out the Fettuccini because we are doing lower carbs. One of the beautiful things about this original before I doctored it, is that it doesn't require you to dredge the chicken in flour. She obviously has some great videos for the preparation on the original site.
[Name] Milkmoon Meringue Buttercream [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2018-07-03T13:52:00Z [Description] This fluffy buttercream is lightened with an Italian Meringue made by whipping sugar syrup into egg whites. The meringue strengthens the buttercream, creating a stability that allows for building extra-tall layer cakes the Milkmoon Kitchen way! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/36/96OBMkuBSNmNXRrvLBt9_Genius%20Kahlo%20EDITED%20(1%20of%202].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/36/4lUJINK3Q8ObcBSJ6WdB_Dandelion%20Cake%20Edited%20(11%20of%2024].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/36/j6ekk1ThTnGWfN29BCFf_Cherry%20Bombe%20Cake%20Edited%20(11%20of%2035].jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Sweet", "Birthday", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "4", "1", "2", "2"] [RecipeIngredientParts] ["sugar", "water", "cream of tartar", "unsalted butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 730.0 [FatContent] 61.4 [SaturatedFatContent] 38.9 [CholesterolContent] 162.7 [SodiumContent] 45.7 [CarbohydrateContent] 44.8 [FiberContent] 0.0 [SugarContent] 44.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] Place the sugar and water in a medium saucepan and set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step. Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue]. Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 248°-250° F, the Firm Ball Stage. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready. When the syrup reaches 248°-250° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes. After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer] for 10-15 minutes until it has cooled all the way through. When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick] at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud. Add the pinch of salt and vanilla, if including, and beat on low speed until incorporated. You may now add any other flavorings, gel or liquid food colorings, shaved chocolate, chopped nuts, fruit purées, or any other goodies you like to add to your buttercream. This is a very versatile recipe, so play around and create your own delicious flavors! Enjoy!
[Name] Easy and Quick Peanut Chutney [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-07-03T14:09:00Z [Description] Make and share this Easy and Quick Peanut Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "4", "1/8", "1/8", "1/2", "1"] [RecipeIngredientParts] ["roasted peanuts", "serrano chili", "plain yogurt", "garlic powder", "salt", "water", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.0 [FatContent] 12.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.8 [SodiumContent] 217.2 [CarbohydrateContent] 5.6 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] ["Powder the toasted sesame seeds in a spice grinder.", "In a food processor place the peanuts, chilies, yogurt, garlic powder, salt, water, and powdered sesame seeds. Puree.", "Taste and adjust seasonings or consistancy if needed.", "Variations: A little unsweetened coconut can also be added to the food processor when making the chutney. You may also end with a tarka of either northern or southern Indian spices to drizzle on top of the chutney (or stir into it]. Any leftover peanut chutney is great stirred into coconut chutney." ]
[Name] Lebanese Zucchini [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-03T15:04:00Z [Description] I love the Loobia (green beans) at our favorite Lebanese restaurant, and I wanted to see if I could recreate the flavor using zucchini. This is a fast and easy side dish that may not be orthodox, but it's tasty. I used salsa in a jar instead of a can of tomatoes to decrease the cooking time, but you could use tomatoes instead if you want less heat and have more time to let it cook down. You can also dice the zucchini instead of julienne. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "2", "2", "1", "1", "1/4", "0.5", NA] [RecipeIngredientParts] ["olive oil", "zucchini", "onions", "red bell pepper", "green bell pepper", "fresh lemon juice", "ground coriander", "cinnamon", "ground sumac", "cayenne pepper", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.2 [FatContent] 4.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 273.2 [CarbohydrateContent] 18.4 [FiberContent] 5.2 [SugarContent] 10.2 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove seeds from zucchini and cut into matchsticks or diced cubes. Heat olive oil over medium heat in large skillet. Add onions and bell peppers, sautee for 2-3 minutes until slightly soft. Add zucchini to pan and stir until it begins to soften. Add lemon juice and spices to pan. Continue cooking until zucchini is tender, about 5 minutes. Add salsa to pan and cook a couple more minutes until bubbly and liquid is absorbed. Add salt and pepper to taste.
[Name] Restaurant Style Salsa [AuthorId] 839583 [AuthorName] Chef Choich [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-03T15:10:00Z [Description] I have been messing around with a salsa recipe for some time now and finally got around to publishing this one. Every time I make this my wife, father in law, and I manage to eat 1/2 to 2/3 of the 48 ounce yield in one setting. We end up putting the remainder in a jar to enjoy later reheated from the microwave in a small dish. The chip of choice is the Tostitos cantina traditional. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/839583/QNW0ZQ9QRK29qdbIIbHA_20180627_170348.jpg" [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "4", "1", "2", "1", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["cilantro leaf", "garlic cloves", "garlic", "rotel", "stewed tomatoes", "cumin", "salt", "black pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.8 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1376.4 [CarbohydrateContent] 21.5 [FiberContent] 3.4 [SugarContent] 10.1 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 48 ounces [RecipeInstructions] Heat vegetable oil in skillet then add onion and garlic and saute until edges of onion start to brown then add can of Rotel. Place all other ingredients together in a blender, pulse 8 to 10 times, then pour into skillet and simmer for 10 minutes. Serve warm.
[Name] Kalua Pig in 6-Qt Electric Pressure Cooker [AuthorId] 724631 [AuthorName] KateL [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-07-03T15:24:00Z [Description] Adapted from Nom Nom Paleo. This is my go-to recipe for delicious pulled pork in only 90 minutes at pressure. For a 2-person household, I coordinate with my step-daughter so we can both enjoy this economical but delicious protein. One Boston Butt yields a lot of pulled pork! Note that cooking time is the amount of time cooked at high pressure (as is common for pressure cooker recipes); the pressure cooker can take 10-25 minutes to reach high pressure, and from 15-25 minutes to naturally release pressure. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "10", "1 1/2", "1", "1"] [RecipeIngredientParts] ["bacon", "garlic cloves", "coarse salt", "kosher salt", "water", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.7 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 2.0 [SodiumContent] 1355.0 [CarbohydrateContent] 7.8 [FiberContent] 2.9 [SugarContent] 3.7 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place bacon slices flat on the bottom of the pressure cooker pot. Press \"Saute\" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker. Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there. Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork. Place the salted pork on top of the bacon - it needs to sit in one layer. Pour in water. Secure lid. Press \"Manual\" or \"Pressure Cook\" button (if using Instant Pot]. Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.]. The electric pressure cooker will switch to a \"Keep Warm\" setting about 10 minutes after pressure cooking has stopped. It can sustain \"Keep Warm\" for 10 hours, if necessary. Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure. Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid. Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam. Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion. Refrigerated leftovers will keep for 4 days; frozen will keep several months.
[Name] Vanilla Coconut Chia Seed Pudding [AuthorId] 2002162164 [AuthorName] marina t. [CookTime] PT6H [PrepTime] PT6M [TotalTime] PT6H6M [DatePublished] 2018-07-03T15:24:00Z [Description] Light and easy dessert made with healthy ingredients you probably already have in your kitchen.  [Images] character(0) [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "5", "3"] [RecipeIngredientParts] ["coconut milk", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.6 [FatContent] 16.1 [SaturatedFatContent] 14.2 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 3.0 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 1.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix in the almond milk, vanilla extract and coconut milk in a medium sized bowl. (Tip: use a whisk]. Then add chia seeds and stir in until the chia seeds are incorporated into the mixture (Tip: use a whisk]. Then put in the fridge and mix every 1-2 hours.
[Name] Slowf Cooker Chicken, Tomato, and White Bean Soupt by Jyga [AuthorId] 1441804 [AuthorName] Chocokind [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-07-03T15:24:00Z [Description] Make and share this Slowf Cooker Chicken, Tomato, and White Bean Soupt by Jyga recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "3", "1", "1/2", "1", "2", "2", "3", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["onion", "celery ribs", "carrots", "garlic", "salt", "black pepper", "butter", "chicken broth", "chicken bouillon cubes", "diced tomatoes", "white beans", "fresh parsley", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.2 [FatContent] 17.6 [SaturatedFatContent] 6.2 [CholesterolContent] 137.4 [SodiumContent] 1382.8 [CarbohydrateContent] 24.6 [FiberContent] 5.9 [SugarContent] 5.6 [ProteinContent] 56.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place vegetables, garlic, salt and pepper in crock pot. Top with chicken, butter, broth, and bouillon. Do not stir. Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more. Before serving, stir in parsley and Tabasco sauce.
[Name] Low-Carb Cauliflower Cheese [AuthorId] 2002202571 [AuthorName] Angela K. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-07-03T15:25:00Z [Description] Hey... wait. There's broccoli in my cauliflower? Yes. Experience this creative combo that delivers low-carb deliciousness like no other. You won’t be disappointed!  https://www.dietdoctor.com/recipes/low-carb-cauliflower-cheese#comments [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 3/4", "1", "7", "1", "2", "2", "2", NA] [RecipeIngredientParts] ["cauliflower", "broccoli", "cream cheese", "heavy whipping cream", "cheese", "butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.8 [FatContent] 43.6 [SaturatedFatContent] 26.3 [CholesterolContent] 135.2 [SodiumContent] 618.0 [CarbohydrateContent] 17.9 [FiberContent] 4.7 [SugarContent] 5.0 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F (180°C].", "Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.", "When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.", "Puree with an immersion blender until smooth.", "Grease a 9\" baking dish with butter and place what's left on the bottom of the dish.", "Cut the cauliflower into small florets and add to the baking dish.", "Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown." ]
[Name] Tasty Guacamole Recipe [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-07-03T15:25:00Z [Description] Make and share this Tasty Guacamole Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["Hass avocadoes", "roma tomato", "red onion", "garlic cloves", "cilantro", "lime", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.3 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1170.7 [CarbohydrateContent] 10.3 [FiberContent] 5.7 [SugarContent] 1.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 2-3 Cups [RecipeInstructions] Empty meat of both avocados into large mixing bowl. Chop the onion. Chop the Roma tomato (discard seeds and watery bits]. Mince the garlic cloves. Mince the jalapeno. Mash the avocados with a potato masher or back of a fork (or food processor if you have one] until a relatively smooth consistency (if using food processor, don't liquify or puree -- a few little lumps are fine]. Add the onion, tomato, garlic, jalapeno, cilantro, salt and juice of one lime to the avocados. Mix all ingredients into the avocado. Allow to chill for at least 30 minutes for flavors to meld. Check and adjust salt as necessary. Enjoy! Note* 30 minutes \"Cook time\" refers to chilling time.
[Name] Student's Salad Dressing [AuthorId] 2001948759 [AuthorName] metal7 [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2018-07-03T15:25:00Z [Description] Back in university I used to have this dressing often during my fourth year. It is ideal for busy students who want quick easy dressing not time consuming to make and not expensive to have frequently. Goes well on any salad with lettuce and salad greens. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001948759/C96jmBJKRwadaXkMpmxJ_quickeasy.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/8", "1 1/2", "2", "2"] [RecipeIngredientParts] ["white wine vinegar", "olive oil", "salt", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.5 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 41.6 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 0.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Whisk together all elements in a small, airtight container with a lid. Cover and refrigerate until ready to use. This dressing can be refrigerated for up to 1 week.
[Name] Sofrito [AuthorId] 714377 [AuthorName] Kim738 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-07-03T15:27:00Z [Description] I use this recipe for paella. I will make a large batch and then freeze in individual portions for later use. Freezes great. [Images] character(0) [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3", "4", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bell pepper", "cooking onion", "garlic cloves", "parsley", "tomato puree", "paprika", "sea salt", "season salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 365.0 [CarbohydrateContent] 27.2 [FiberContent] 6.0 [SugarContent] 13.8 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a heavy skillet, heat 3 tbsp of olive oil over medium. Add the onion and 1/2 tsp salt. Saute for a few minutes then add peppers, garlic and chopped parsley. Saute until the peppers are softened and add the paprika and the 2nd 1/2 tsp of salt, stir to combine. Add the pureed tomatoes and stock, stir to combine. Bring to a boil, reduce heat to low. Cook, stirring occasionally until the sofrito has reached a jam like consistency.
[Name] Lemon Thyme Chicken Breast [AuthorId] 640155 [AuthorName] Chef QBNQT [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-03T15:27:00Z [Description] Make and share this Lemon Thyme Chicken Breast recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["chicken breasts", "white wine", "butter", "onion", "garlic clove", "dried thyme", "sage", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.9 [FatContent] 13.7 [SaturatedFatContent] 4.2 [CholesterolContent] 68.2 [SodiumContent] 136.3 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 21.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. place pan over medium high heat with oil. sear chicken on both sides. place in 400 degree oven. cook until internal temp reaches 160. remove chicken. saute half of diced onions in pan until translucent. deglaze with wine and pour in chicken stock, herbs, and lemon juice. Reduce and melt butter until becomes sauce.
[Name] Gozitan - Open Ftira for the ABM [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-07-03T16:11:00Z [Description] Ftira bread is something that the Maltese hold close to their hearts as it is part of their history and culture. Picture a disc-shaped semi-flat bread made with flour, water and salt that is reminiscent of a ciabatta in both texture and taste, but is uniquely different at the same time. Top with desired toppings: Common toppings in Malta may include: 1: Common ftira toppings include sliced tomatoes, anchovies, tuna, capers, olives and cooked potatoes or
[Name] Frida Kahlo Birthday Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] nan [PrepTime] PT48H [TotalTime] PT48H [DatePublished] 2018-07-03T18:51:00Z [Description] Bake this colorful dream of a cake to celebrate the birthday of renowned Mexican artist Frida Kahlo, whose powerful self-portraits inspired a generation of artists, feminists, and fashion designers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/DLd2EhrES9eHDaPv8VBg_Misc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/WGwtJkySQmf1CQsWFiKq_Genius%20Kahlo%20EDITED%20(1%20of%201]-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/iXmUJb0UToyRlSKmGDyk_Step%2016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/DssN1B6bSiy3ACh3lZas_Step%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/ymkooDTTdanamgfQ5c71_Genius%20Kahlo%20EDITED%20(2%20of%202].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/sgcUYhOnQqV7QOrZ5wUQ_Genius%20Kahlo%20EDITED%20(1%20of%202].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/49/Y1txDojSjKAeBnLDsLIQ_Step%2015.jpg"] [RecipeCategory] Dessert [Keywords] ["Sweet", "Birthday", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["6", "2", "2", "3", "6", "3", "1/3", "2", "2", "1 1/2", "14", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "vanilla", "cake flour", "granulated sugar", "powdered milk", "baking powder", "fine salt", "unsalted butter", "Milkmoon Meringue Buttercream", "dried mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1096.4 [FatContent] 41.7 [SaturatedFatContent] 14.2 [CholesterolContent] 57.6 [SodiumContent] 676.2 [CarbohydrateContent] 173.7 [FiberContent] 0.7 [SugarContent] 133.7 [ProteinContent] 6.0 [RecipeServings] 20.0 [RecipeYield] 1 6 [RecipeInstructions] Make Your Batter. Preheat your oven to 350°C Prepare 2-5 (or however many you have] six inch round, three inch deep (6”x3”] cake pans by greasing with shortening, placing a baking paper round on the base, greasing again, and flouring. I know it’s a lot just to prep the pan, but you will never have cake stuck clinging to your pan ever again! Worth it. In a medium-size bowl, combine your egg whites, whole eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine your cake flour, sugar, optional whole milk powder, baking powder, and salt and mix on low speed for a few minutes until combined. Low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes, it is the worst. All at once, add in your butter and keep mixing to moisten your dry ingredients, about 20 seconds. Begin streaming in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. When all the milk is added, raise the mixer speed to medium and continue to beat the batter for about 1 minute. This process is important because it incorporates air into your batter. Don’t worry about developing too much gluten—cake flour has less than regular all-purpose. Scrape your bowl, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. I like to beat again here on medium for about 20 seconds just to make sure the batter is totally homogenous! Color Your Batter. You will have roughly 11 cups of batter, and we need to split it out so we can create differently-colored cakes from the same batch. Get out four medium-sized bowls, however many spatulas you have, and a cup measure. Scoop five cups of batter into your first bowl. This will be the blue cake. Scoop two cups of batter into each of the remaining three bowls. These will be your pink, purple, and orange cakes. Now, get out your gel colors! Gel is important here because it imparts a bright burst of color, exactly what we’re looking for in this cake. For the blue cake I used mainly Chefmaster Royal Blue and just a few drops of CK Teal. For the pink, I used Chefmaster Rose Pink. For the purple, I used Americolor Fuchsia, and Chefmaster Rose Pink. And for the orange, I used mostly CK Orange with just a few drops of CK Neon Orange for extra pop. You should feel free to experiment with whatever colors you like, mixing them into the batter until you achieve a vivid hue. The great thing about this cake is that it will bake up to be more or less the same color! Bake Your Cake. If you have five 6”x3” cake pans then by all means, bake all these cakes at once. If you’re a home baker like me, you can only really practically have 2-4 stored in your kitchen, so go ahead and split your blue batter between two pans and bake if you’ve only got those two, and if you have four you can also split your purple batter between those, Then, split your pink batter between the purple cake pans, layering it on top of your purple batter. Use a toothpick to swirl the pink and purple together to achieve a neat affect in your slice. Then, when these cakes cool, you can circle back and bake your poor lonely orange cake. Bake your cakes for roughly 30-35 minutes, but keep an eye on them starting at minute 25. You’ll know they’re baked when you press down in the center of each cake and it springs back. You can also insert a cake tester, and it should come out clean with at most a few crumbs clinging to it. (Note: The tops of your cakes may get a bit dark, but that’s okay! We’re trimming all that caramelization off]. Remove your cakes from the oven and allow to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. Wrap each cake individually in plastic and put it in the refrigerator for at least 3-4 hours before stacking. Whether in the pan or just wrapped in plastic, these cakes should rest in the fridge for at least 8 hours total before stacking. Make Your Buttercream. Whip up some Milkmoon Meringue Buttercream (recipe #536136], you'll need 2.5x the amount listed in the recipe. Reserve 5 cups of this buttercream for your filling, and set the rest aside. Take your dehydrated fruit and put it in a food processor or high-powered blender that is completely dry on the inside. Blitz on medium-high speed to create a fine fruity powder. Simply fold this powder into your 5 cups of buttercream, add the optional lemon extract, and you’ve got strawberry-mango deliciousness! Now scoop out 6 cups from the remaining buttercream and color it a vivid blue. I used a combination of Chefmaster Royal Blue and CK Teal. Set the remaining white buttercream aside for now. Prep Your Layers. Start by trimming the domes off your cakes. We want flat disks of cake so we can accomplish a tall build! Now torte your layers out. Torting is the process of cutting a large chunk of cake into smaller layers, and it’s kind of my jam. I torted ten very thin layers of blue and four of orange cake for Frida’s birthday cake, and even trimmed the brown bottom off each cake too. You can choose to just trim the domes and leave as-is, or torte each cake in half. The most important thing is that pretty color, so don’t sweat it if you don’t have time to torte like crazy. Build Your Cakes. Alright, all that leveling of your layers finally pays off! Stack your layers on a 7” or 8” round cake drum with a small dab of buttercream in the middle to anchor the cake. Spread roughly 1/4 cup of Strawberry-Mango Buttercream on top of each layer before adding the next. Refer to my image up top to create the same layering pattern I did, or create your own! Now refrigerate your stack until firm, at least an hour. Remove from the refrigerator when the cake doesn’t wiggle when you shake it, and place it on a turntable on the counter. Using a serrated knife, go around the cake trimming off those crusty sides. Wrap the nude cake in plastic, and put it back in the refrigerator. Frost Your Cake. Using the blue you created earlier, frost your cake and smooth with an extra-tall scraper, or you can opt to diy it like I do with a 14” quilting ruler! Frost as cleanly as you can—you want your canvas looking smooth and beautiful. Put the cake back in the refrigerator to firm up. Pipe Your Flowers. Take your remaining white buttercream and divide it into three equal portions. Color one portion pink with Chefmaster Rose Pink or whatever you have, and color the next portion orange with CK Orange and maybe a touch of CK Red. For the remaining buttercream, split it into three parts. Color one part green using any Leaf Green gel color, and another part yellow using a very small amount of CK Egg Yellow. Leave the remaining third white. Using a medium petal tip (like an Ateco #126], pipe your pink buttercream onto a small square of parchment paper affixed to a piping nail to create a base as if you were going to pipe a rose. Using an Ateco #2 tip, pipe little yellow stamens onto the top of the base. Then, use your pink buttercream to pipe petals like you’re piping a rose, but give your wrist a wiggle as you pipe to create frilled petals. Repeat with your orange buttercream for orange flowers. Place your flowers in the freezer to firm up. Using leftover Strawberry-Mango Buttercream, build up a base on the top of your cake that the flowers will sit on, higher on the left side and lower on the right. Place your flowers in a cascade on this base, not worrying about the fruity buttercream showing through—we’ll cover this with foliage. Place your green buttercream in a piping back outfitted with a coupler, and attach a medium round tip (like an Ateco #10-12] and pipe small clusters of bulbs in between the flowers to make buds. Use your white buttercream to pipe a smaller white spot on top of each bud using the same size tip or one slightly smaller. Finally, exchange your round tip on the green for a medium leaf tip (like an Ateco #352] and fill in any extra gaps you see with leaves. Paint Your Cake. Grab a paintbrush, preferably medium sized and flat, and use it to dab remaining pink and orange buttercream onto the base of your cake. You can refer to my image as a guide, or you can let inspiration strike and create your own design! Drumroll, Please! Alright! You did it! You built an epic cake, and it’s time for the most gratifying part—the slice reveal! Using a non-serrated knife, line the point up with the middle of the cake and, holding the knife completely level, slice down in a clean, confident motion until you hit the board. Remove the knife, wipe with a paper towel, and repeat to cut a slice that is perhaps 1/4-1/5 of the entire cake if you want it to be able to stand freely. Then, push an offset spatula under the slice, and lift up, using your other hand to stabilize the top of the slice. Pop the slice out from the bottom up, and remove to reveal… a piece of cake fit for a famed artist! Enjoy!
[Name] RED SNAPPER En PAPILLOTE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-03T21:21:00Z [Description] This cooking method called en papillote is absolutely scrumptious because the juices and flavors are trapped in a sealed pouch baked in the oven. VIDEO https://www.youtube.com/watch?v=yYol9z5M3Lo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/50/0PBX1WqkQxScUAms6NOz_Red-Snapper-en-Papillote-1-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/pdpupwgOQaf6frbSjQrc_Red%20Snapper%20en%20Papillote%20%231.JPG"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "olive oil" [AggregatedRating] nan [ReviewCount] nan [Calories] 308.3 [FatContent] 15.1 [SaturatedFatContent] 2.2 [CholesterolContent] 99.0 [SodiumContent] 140.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 41.1 [RecipeServings] nan [RecipeYield] 1 fish [RecipeInstructions] Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers] cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers. Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tablespoons of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose. Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.
[Name] Chicken Kohlapuri [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-07-04T11:28:00Z [Description] Make and share this Chicken Kohlapuri 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/53/61/51/M6RzEUQrQFO37NwrVPqZ_Banana leaf s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/UFfJfNQzRJWQHjlJ2cPN_1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/1ngBgAm0RjucyPC34BFd_Oniongarlicginger s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/ikSHMqYbTQOxE5Suamig_Choppedtomato s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/vjJW5bIeS7KoNj5ptJit_Curry spices chillis s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/FjyzNT8PRTinW3vZzE5W_With sour potatoes s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/eoSGd16QyK8auak0LRvA_with rice s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/MdNyHLzGR9qkhkdmTcq4_onion ginger garlic 0 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/vJXXpasbRoijVuFihlJ7_1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/AT3q72lSDisERsonLAjq_spices s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/sjyvesnOTRmJxHh7dEmi_served%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/51/HaJoSXU7QT2fMN0FTVGv_Cooking%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/grh0oqpQUr6pvyou5ESg_Chicken%20cut%20s.jpg"] [RecipeCategory] Curries [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "1", "4", "25", "3", "1", "2", "1", "1", "250", "1", "100", "4", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "onion", "garlic cloves", "ginger", "ground turmeric", "ground coriander", "ground cumin", "chili powder", "chopped tomatoes", "salt", "water", "green chilies", "garam masala", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.8 [FatContent] 44.9 [SaturatedFatContent] 9.5 [CholesterolContent] 160.0 [SodiumContent] 1362.5 [CarbohydrateContent] 23.3 [FiberContent] 5.5 [SugarContent] 10.4 [ProteinContent] 56.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken into 50mm x 25mm pieces. Put the onion, garlic and ginger into a liquidiser with a little water and blend until very smooth. Heat the oil and stir fry the onion/garlic/ginger mixture for about 6 minutes. Add the ground spices and stir fry for a further 5 minutes. Add half the tomatoes and stir fry for a further 5 minutes then add the chicken pieces. Continue to stir fry for 5 minutes until the chicken colour changes then add the remainder of the tomatoes. Add the water and salt, bring to the boil then cover and simmer for around 20 – 25 minutes until the chicken is cooked through. Stir occasionally. Add the chopped green chillis and garam masala and simmer for a further 5 minutes before stirring in the coriander leaves.
[Name] Garlic Herb Shrimp and Pesto Crostini [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-04T15:06:00Z [Description] When you’ve got your grill ready to go but need a quick appetizer to feed your guests, throw on this tasty garlic herb shrimp to make them some delicious crostini. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/T4FL0xBQPSIb9dtWkwZ3_fce7e33e-8f4a-46bd-971d-033d66313599_fi.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "1", "340"] [RecipeIngredientParts] ["pesto sauce", "salt", "olive oil", "cherry tomatoes", "baguette", "fresh basil", "frozen shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.5 [FatContent] 4.3 [SaturatedFatContent] 0.8 [CholesterolContent] 59.8 [SodiumContent] 726.5 [CarbohydrateContent] 49.1 [FiberContent] 2.2 [SugarContent] 2.5 [ProteinContent] 16.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Stir together tomatoes, 1 tbsp oil, basil and salt in small bowl. Set aside.", "Preheat grill to medium heat. Brush both sides of baguette slices with remaining 1 tbsp oil, dividing evenly. Arrange in single layer on grill. Cook, turning once, until grill-marked, about 4 minutes. Transfer to large plate. Set aside.", "Brush grill with oil. Arrange frozen shrimp, shell side down, in single layer on grill. Close lid and cook over medium heat, turning halfway through cooking time, until opaque throughout and shells are pink; about 5 to 7 Transfer to separate large plate; remove and discard shells.", "Spread pesto over top of baguette, dividing evenly. Top with shrimp and tomato mixture, dividing evenly.", "Chef’s Tip: No barbecue? Arrange baguette slices in a single layer on a baking sheet and drizzle with oil; bake in 400°F (200°C] oven, flipping baguette once, until crispy and light golden; about 6 minutes. Set aside. Arrange shrimp, shell side down, in a single layer on a parchment paper-lined baking sheet; bake in 450°F (230°C] oven until opaque throughout and shells are pink; about 10 to 12 minutes." ]
[Name] Spaghetti Squash [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-07-04T15:09:00Z [Description] No spiralizers or any special gadgets are required, which makes these noodles easy to prepare. Serve with meat sauce, meatballs or simply on its own. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/M5XHfNTRSEyYG7CsiZp4_ecfb93ab-5309-42c7-9e83-41f0114e272b_fi.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, "1", NA] [RecipeIngredientParts] "spaghetti squash" [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 62.6 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 34.3 [CarbohydrateContent] 14.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F (200°C]. Cut squash in half lengthwise and remove seeds. Brush with oil. Place on baking sheet, cut-side down. Bake 45 minute or until tender. Use a fork to gently scrape squash into spaghetti-like strands, and discard rind. Top with sauce. Serve while warm.
[Name] Turkey and Mushroom Skewers With Peanut Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT12M [PrepTime] PT40M [TotalTime] PT52M [DatePublished] 2018-07-04T15:11:00Z [Description] Perfect for barbecue season, this meal is a great low-work recipe that can be made while basking in the nice weather or spending time with family or friends. By combining both mushrooms and turkey smothered in a delicious peanut sauce, this recipe from Family Feedbag creates a flavourful dish that everyone is sure to love. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/cvaz9gNlRlatQGJwysxW_48203988-5ce9-46d7-8fbe-61dc6ad62e1c_fi.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["120", "1/2", "3", "1/4", NA, "1", "1", "1 1/2"] [RecipeIngredientParts] ["soy sauce", "lime", "garlic clove", "cremini mushroom", "turkey breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.0 [FatContent] 28.3 [SaturatedFatContent] 6.7 [CholesterolContent] 110.6 [SodiumContent] 1010.0 [CarbohydrateContent] 13.9 [FiberContent] 2.8 [SugarContent] 6.7 [ProteinContent] 49.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Make the sauce by combining peanut butter, soy sauce, apple juice, lime juice and garlic in a medium mixing bowl. Stir well and set aside.", "Slide a mushroom onto a skewer, then a piece of turkey, then another mushroom, continuing in this way until each skewer has four mushrooms and three pieces of turkey. Pour half the sauce over skewers and toss to evenly coat. Spray grill with non-stick cooking spray or brush with oil and heat to medium-high.", "Grill the skewers 10 to 12 minutes, turning a couple of times during the grilling time until cooked through. To serve, heat remaining sauce in a small saucepan over medium heat and pour over the grilled skewers or use for dipping." ]
[Name] Honey Sriracha Chex Mix [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-07-04T16:41:00Z [Description] Recipe is from the back of a Rice Chex box. A nice twist on the old favorite. It could easily be made gluten free by omitting the pretzels or using gluten free pretzels. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/55/oZn14bNSYrBtcYMeqqAT_IMG_2069.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/55/S1K0eJVS9SBsi7LFU8ev_IMG_2068.JPG"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "6", "2", "2", "1/4", "1/3", "1/4", "3", NA] [RecipeIngredientParts] ["butter", "sriracha sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.2 [FatContent] 17.9 [SaturatedFatContent] 4.8 [CholesterolContent] 10.2 [SodiumContent] 841.1 [CarbohydrateContent] 62.1 [FiberContent] 4.1 [SugarContent] 10.2 [ProteinContent] 12.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line a half sheet (11x15] cake pan with non stick foil (or 2 smaller pans]. Add all dry ingredients (except popcorn] to pan. In a microwave safe bowl, melt butter. Add honey & sriracha sauce. Pour sauce over dry ingredients and stir to coat well. Bake in 225 oven for 45 min, stir every 15 min while baking. Let cool and store in airtght container. May add 3 c popped popcorn to mix when served.
[Name] Homemade Dairy Queen Ice Cream Cake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-07-05T02:31:00Z [Description] This is a copycat complete with fudge filling and chocolate crunchies. Recipe courtesy of www.browneyedbaker.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "24", "2", "2", "4", "2"] [RecipeIngredientParts] ["chocolate ice cream", "ice cream", "vanilla ice cream", "ice cream", "heavy cream", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 952.8 [FatContent] 57.9 [SaturatedFatContent] 33.8 [CholesterolContent] 184.5 [SodiumContent] 402.2 [CarbohydrateContent] 100.8 [FiberContent] 3.5 [SugarContent] 82.1 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Lightly butter a 9 inch springform pan.", "Spread the chocolate ice cream into an even layer in the bottom of the springform pan.", "Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly], then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge.", "Return to the freezer for at least 30 minutes.", "Lastly dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours or overnight.", "At least 1 hour and no more than 12 hours before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off.", "Remove the bottom of the pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.", "While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer.", "Using the whisk attachment, whip on medium high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.", "Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. If it gets soft, just pop it back into the freezer for 5 minutes. Decorate with sprinkles on top, if desired.", "Remove the cake from the freezer 5 minutes before serving to soften it gently. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel and cut a slice. Repeat between every slice." ]
[Name] Cinnamon Oat Peach Crumble [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-07-05T02:39:00Z [Description] I used fresh canned peaches, but I didn't have enough so I threw in some organic blueberries and strawberries with it. I liked that I didn't need to make a crust so this was fast and easy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["7 -8", "1", "1", "1/4", "1/2", "1/4", "1/2", "3/4", "1/3", "1/4", "1/2", "1", "6"] [RecipeIngredientParts] ["fresh lemon zest", "lemon zest", "vanilla extract", "granulated sugar", "all-purpose flour", "all-purpose flour", "old fashioned oats", "brown sugar", "granulated sugar", "salt", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.0 [FatContent] 9.6 [SaturatedFatContent] 5.6 [CholesterolContent] 22.9 [SodiumContent] 224.9 [CarbohydrateContent] 54.8 [FiberContent] 3.3 [SugarContent] 38.8 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Allow the fruit mixture to sit while you prepare the crumble topping. For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until it forms a coarse mixture and there are big crumbles. (I didn't like using my hands so I used a pastry blender]. Place the fruit mixture in a 10 inch skillet or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
[Name] Pineapple Lemonarita [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-05T02:47:00Z [Description] This is a non-alcoholic drink, but you could certainly add rum or tequila if you wanted. Refreshing on a sunny day. I doubled the recipe when I made it, but will post as written. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] "pineapple" [AggregatedRating] nan [ReviewCount] nan [Calories] 136.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 34.4 [FiberContent] 0.8 [SugarContent] 28.9 [ProteinContent] 0.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour all the ingredients into a blender and pulse until the ice is crushed. Rim 2 glasses with salt. Pour the lemonarita and decorate with a lemon wedge. Serve and enjoy.
[Name] ZUCCHINI STICKS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2018-07-05T10:24:00Z [Description] Crispy on the outside and tender on the inside, these are delicious finger foods to enjoy with friends. Served with a nice dipping sauce, these sticks are a real hit! VIDEO https://www.youtube.com/watch?v=r4DKX2cldVA [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/59/vCsMLLXMTmqKVR0mnEAw_Zucchini-Sticks-2_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FtwRFF9WSjKyqgssjIH7_Zucchini%20Sticks%20%232_Fotor.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["zucchini", "egg", "panko breadcrumbs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.5 [FatContent] 7.8 [SaturatedFatContent] 1.3 [CholesterolContent] 13.0 [SodiumContent] 58.6 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 16 sticks [RecipeInstructions] ["In a shallow bowl, add egg and hot sauce; beat. In a large re-sealable plastic bag, combine ground panko, cheese, smoked paprika, and garlic salt. Close the bag and give a good shake until the ingredients are well blended.", "Dip zucchini sticks in egg mixture and then transfer them to the panko mixture; close the bag and shake until well coated. Transfer on a plate.", "In a medium skillet over medium-high heat, add vegetable oil. When hot but not smoking and has reached 350ºF, fry zucchini sticks in batches until golden brown, about 1 to 1 ½ minutes per side. Transfer to a plate lined with paper towel to absorb any excess oil. Serve with ranch dressing." ]

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