Datasets:
VincentLimbach
/
Cooking

Dataset card Data Studio Files
xet
Community
1
text
stringlengths
165
61.8k
[Name] Fried Chicken Tacos from Turnip Greens and Tortillas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-07-05T17:05:00Z [Description] Excerpted from TURNIP GREENS AND TORTILLAS &copy; 2018 by Eddie Hernandez. Photographs &copy; 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. --- The main component of this taco is no fancier than any Southern grandma&rsquo;s fried chicken, but when you wrap the refried strips in a warm flour tortilla with Jalape&ntilde;o-Lime Mayonnaise, the taste is unforgettable. I use this simple formula to create endless specials, such as the two popular variations that follow. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/60/ydYFF1ZISwKEMulrEJs2_Fried%20Chicken%20Tacos%20(c]%20Angie%20Mosier.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/60/p7AKHoLMR9qLlMkizb8A_tortillas_infographic.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/60/4pcHyWOSiee6wEeG8KE4_Fried%20Chicken%20Tacos%20(c]%20Angie%20Mosier.jpg" ] [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "3 -4", NA, "16", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["egg", "seasoned flour", "iceberg lettuce", "tomatoes", "flour tortillas", "mayonnaise", "lime juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.5 [FatContent] 6.1 [SaturatedFatContent] 1.8 [CholesterolContent] 51.0 [SodiumContent] 363.1 [CarbohydrateContent] 24.8 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] 16 tacos [RecipeInstructions] Seasoned Flour Coating: In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups. NOTE: Texture is as important as flavor in my dishes—especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sautéing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece! Jalapeño-Lime Mayonnaise: Makes 2 1/4 cups. Blending mayonnaise with hot chiles is a great way to soften the chiles’ flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you. Place the mayonnaise, lime juice, jalapeño, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week. Taco Recipe: Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before. Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes. Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F. Heat the oven to 200 degrees F. Line a baking sheet with paper towels. Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel–lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches. Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas. Buy the book here: https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.
[Name] ABM Gozitan - Open Ftira [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-06T14:12:00Z [Description] Ftira is a stable in Malta and made many different ways. This one is simplified with the use of an Automatic Bread Machine. Prep time does not include overnight rest in fridge [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/61/oe1161yvQNWq233RHaZZ_Gozitan%20%20open%20Ftira.JPG" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Bread Machine", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["4", "3", "2", "1 1/2", "6", "1 1/3", "2", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["bread flour", "salt", "sugar", "olive oil", "warm water", "olive oil", "white wine", "capers", "ham", "onions", "fresh sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.5 [FatContent] 14.4 [SaturatedFatContent] 2.0 [CholesterolContent] 1.1 [SodiumContent] 650.1 [CarbohydrateContent] 49.6 [FiberContent] 2.3 [SugarContent] 1.1 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] 1 Ftira [RecipeInstructions] Prepare the dough first. 2. Place all the dry ingredients in a large bowl and mix. 3. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along. 4. You should end up with a soft dough which you can start to knead. 5. Knead the dough on a flat surface for about ten minutes until the dough is smooth. 6. Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight. 7. Once the dough is ready cut into 4 equal size pieces. 8. Preheat oven to 400°F. 9. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray]. 10. Roll the dough larger than your tray as the dough tends to spring back once placed on the tray. 11. In your tray add some olive oil and sprinkle some semolina on top. 12. Place the dough onto your oiled tray. 13. Spread some olive oil on your ftira. 14. Add your toppings and season.
[Name] Jungle Booby [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-06T15:37:00Z [Description] Make and share this Jungle Booby 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/53/61/62/NHD1aTiTyywDZGRcwKTk_The%20Polynesian_Jungle%20Booby_Photo%20Credit_Noah%20Fecks.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "4", "1/2", "1 1/2"] [RecipeIngredientParts] ["lime juice", "grapefruit juice", "orgeat syrup", "absinthe"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 6.3 [FiberContent] 0.1 [SugarContent] 4.5 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] Flash blendall of the ingredients for five seconds with four Kold-Draft ice cubes. Pour the drink into a Roly Poly Glass and top with crushed ice. Garnish with three pineapple fronds & a pink flamingo pick.
[Name] Stacie's Cream of Broccoli Soup [AuthorId] 2001375952 [AuthorName] Stacie W. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-06T16:44:00Z [Description] Make and share this Stacie's Cream of Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "3", "1", "6", "6", NA, NA, "1", "2", "3"] [RecipeIngredientParts] ["broccoli", "chicken broth", "garlic cloves", "sweet onion", "flour", "water", "salt", "pepper", "heavy cream", "cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.3 [FatContent] 22.8 [SaturatedFatContent] 13.4 [CholesterolContent] 69.6 [SodiumContent] 1096.3 [CarbohydrateContent] 17.2 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Finely dice your onion, and mince the garlic, add it to a large soup pot with butter. Saute until onions are tender, then add chicken broth. Cut up broccoli into pieces (size isn't a big deal], and add to broth mixture bringing to a boil until broccoli is tender. Mix together flour and water in a bowl until no lumps, and slowly add into the soup while it is at a low boil, and constantly whisking to prevent lumps. This step thickens the soup - if your soup isn't thick enough, add more flour and water mixture,. Let soup cook at a slow boil for approx 10-15 minutes, or until flour can no longer be tasted. Stir occasionally. Once flour taste is gone, remove from heat until no longer boiling. Add the cream (if you add cream while boiling there is a chance that it may curdle]. Add shredded cheese if you are using it, and salt and pepper to taste!
[Name] Kobe Roux Beefy Burger Powder [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-06T16:47:00Z [Description] Make and share this Kobe Roux Beefy Burger Powder 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/53/61/64/G1F6dsa0ToCekqS8KumS_shutterstock_790436251.jpg" [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1", "4"] [RecipeIngredientParts] ["white pepper", "onion powder", "garlic powder", "shiitake mushrooms", "sea salt", "ground celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.2 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 112.2 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] 65.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and store in an airtight jar in a cool dark place. sprinkle on raw burgers liberally 10 mins prior to grilling.
[Name] Negroni [AuthorId] 2002207638 [AuthorName] dbgebhardt [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-06T16:47:00Z [Description] Make and share this Negroni recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "10"] [RecipeIngredientParts] "sweet vermouth" [AggregatedRating] nan [ReviewCount] nan [Calories] 75.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 drink [RecipeInstructions] Add alcohol to a shaker. Shake shaker. Pour cocktail into glass over ice.
[Name] Memphis-Style Ribs [AuthorId] 2926672 [AuthorName] jswatson0917 [CookTime] PT6H [PrepTime] PT5H [TotalTime] PT11H [DatePublished] 2018-07-06T16:47:00Z [Description] Found on http://www.epicurious.com/recipes/food/views/memphis-style-ribs-242248 made to adjust portions [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["7", "1/4", "4 1/2", "4 1/2", "1", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["sweet paprika", "fresh ground black pepper", "dark brown sugar", "salt", "cayenne pepper", "garlic powder", "dry mustard", "ground cumin", "cider vinegar", "yellow mustard", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1255.0 [FatContent] 88.3 [SaturatedFatContent] 30.8 [CholesterolContent] 365.1 [SodiumContent] 2643.8 [CarbohydrateContent] 10.0 [FiberContent] 3.0 [SugarContent] 4.4 [ProteinContent] 103.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours. Prepare the mop sauce (if using]: Mix together the cider vinegar, mustard, and salt in a bowl and set aside. Set up the grill for indirect grilling and place a large drip pan in the center. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using]. Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat it to medium.
[Name] Frozen Fruit Pies [AuthorId] 247767 [AuthorName] Maddison [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-06T16:48:00Z [Description] This is such a wonderful treat during the hot summer months. &nbsp;It makes 3 pies total and since they are stored in the freezer, you can make ahead! &nbsp;Remove from freezer 30-60 minutes before serving. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "16", "16", "1", "1", "6", "3"] [RecipeIngredientParts] ["sugar", "flour", "tart cherries", "crushed pineapple", "pecans", "bananas", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 290.1 [FatContent] 10.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 189.3 [CarbohydrateContent] 48.2 [FiberContent] 2.1 [SugarContent] 35.0 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] 3 Pies [RecipeInstructions] Sift flour and sugar together. Put in a saucepan.  Add cherries and pineapples and cook until thick.  Add jello and cool for 10 minutes. Add pecans and bananas.  Stir together and add to the 3 pie crusts, cover and freeze. Remove from freezer 30-60 minutes before serving. Add whipped topping if desired.
[Name] John's Bowtie Pasta Salad [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-06T16:49:00Z [Description] Make and share this John's Bowtie Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "3", "2", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "4", "1", "2", "1"] [RecipeIngredientParts] ["farfalle pasta", "olive oil", "Dijon mustard", "garlic cloves", "fresh herb", "salt", "pepper", "cayenne pepper", "dried tomatoe", "scallions", "bell pepper", "spinach", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.2 [FatContent] 6.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 400.1 [CarbohydrateContent] 38.1 [FiberContent] 4.4 [SugarContent] 3.5 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta al dente. Whisk together oil, vinegar, mustard, garlic, herbs, seasoning, salt, pepper, and cayenne. Fold in remaining ingredients. Serve refrigerated.
[Name] Lentil Salad [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-07-06T16:49:00Z [Description] Make and share this Lentil Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "3/4", "1/2", "2/3", "3", "1/4", "2", "1/4", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["lentils", "red onion", "red bell pepper", "carrot", "walnuts", "feta", "fresh parsley", "garlic cloves", "red wine vinegar", "olive oil", "thyme", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.2 [FatContent] 12.7 [SaturatedFatContent] 2.6 [CholesterolContent] 8.3 [SodiumContent] 190.5 [CarbohydrateContent] 9.7 [FiberContent] 3.5 [SugarContent] 2.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine prepared lentils with veggies, walnuts, feta, and parsley. In a separate bowl, prepare the dressing. Combine the vinegar, oil, etc. and whisk. Pour the dressing over the salad. Chill and serve.
[Name] Callaloo - Caribbean Style Greens [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-07-06T16:50:00Z [Description] Make and share this Callaloo - Caribbean Style Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "diced tomato", "garlic", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.6 [FatContent] 4.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 329.1 [CarbohydrateContent] 20.3 [FiberContent] 5.7 [SugarContent] 4.9 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion in oil until brown, add garlic and cook, until fragrant. Add remaining ingredients and cook until the greens are tender.
[Name] Jiffy Caribbean Coconut Corn Muffins [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-06T16:51:00Z [Description] Easy modification to make a great side dish to go with Cuban black beans or Caribbean-style sweet potatoes. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Caribbean", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1/4"] [RecipeIngredientParts] ["coconut milk", "egg", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.3 [FatContent] 9.9 [SaturatedFatContent] 5.2 [CholesterolContent] 31.8 [SodiumContent] 352.4 [CarbohydrateContent] 30.4 [FiberContent] 2.9 [SugarContent] 10.0 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] 6 muffins [RecipeInstructions] Preheat oven to 400 degrees. Grease muffin pan or use muffin cups. Combine mix with milk, egg, and nutmeg. Fill muffin cups 2/3 full and top with shredded coconut. Bake 15-20 minutes, until golden brown.
[Name] Portobella Mushrooms on Polenta [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-07-06T16:52:00Z [Description] Make and share this Portobella Mushrooms on Polenta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "3", "3 -4", "4", NA, "1/2"] [RecipeIngredientParts] ["vegetable bouillon cube", "polenta", "water", "cheese", "portabella mushrooms", "olive oil", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.8 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 288.2 [CarbohydrateContent] 38.0 [FiberContent] 3.5 [SugarContent] 10.4 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare polenta. Bring water, bouillon, and polenta to a boil over medium-high heat. Stir until mixture becomes thick and smooth. Add cheese, if desired. Press in loaf pan and cool. Prepare mushrooms. Preheat broiler for 5 minutes. Remove mushroom stems and rinse. Place mushrooms on baking sheet, coated with olive oil. Brush mushrooms with sauce. Broil cap-side-up until lightly browned (about 3 minutes]. Change setting to bake at 350 degrees. Roast mushrooms until tender. Slice. Slice polenta and sear in pan with olive oil. Serve. Place mushrooms on polenta and drizzle with additional sauce.
[Name] Aunt Sis's Sweet Potato Casserole [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-06T16:53:00Z [Description] Make and share this Aunt Sis's Sweet Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/3", "1/2", "1/2", "1/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "cinnamon", "nutmeg", "brown sugar", "eggs", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.6 [FatContent] 15.2 [SaturatedFatContent] 7.9 [CholesterolContent] 77.0 [SodiumContent] 169.8 [CarbohydrateContent] 55.4 [FiberContent] 2.4 [SugarContent] 43.1 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together potatoes, sugar, spices, eggs, and 1/2 stick butter. Put in a greased dish at 400 degrees for 20 minutes. Mix together the cornflakes, pecans, sugar, and 1/2 stick melted butter. Mix together and spread over the potatoes. Return to oven and bake another 10 minutes.
[Name] Mom's Vegetarian Stuffing [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-06T16:53:00Z [Description] Make and share this Mom's Vegetarian Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["herb seasoned stuffing mix", "butter", "vegetable broth", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.9 [FatContent] 10.6 [SaturatedFatContent] 6.2 [CholesterolContent] 24.8 [SodiumContent] 648.4 [CarbohydrateContent] 32.1 [FiberContent] 1.7 [SugarContent] 4.2 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Melt butter on stove top. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Bake for 30 minutes.
[Name] Quinoa Goat Cheese Patties [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-07-06T16:54:00Z [Description] Make and share this Quinoa Goat Cheese Patties recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "1/4", "1/8", "1/4", "1/2", "1/8", "1"] [RecipeIngredientParts] ["quinoa", "fresh herb", "salt", "pepper", "panko breadcrumbs", "olive oil", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 595.9 [FatContent] 25.4 [SaturatedFatContent] 10.5 [CholesterolContent] 33.6 [SodiumContent] 716.2 [CarbohydrateContent] 68.7 [FiberContent] 7.5 [SugarContent] 4.5 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Form into 8 patties. Coat with bread crumbs. Cook in pan with olive oil until brown on both sides. Serve with tomato sauce.
[Name] Mom's Cucs and Toms [AuthorId] 2001899767 [AuthorName] Kelly L. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-06T16:54:00Z [Description] Make and share this Mom's Cucs and Toms recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "3", "3", "1/2"] [RecipeIngredientParts] ["water", "apple cider vinegar", "sugar", "cucumbers", "tomatoes", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 20.2 [FiberContent] 1.6 [SugarContent] 15.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Serve cold.
[Name] Southern Fried Squash [AuthorId] 2734182 [AuthorName] sudene1 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-06T16:54:00Z [Description] Make and share this Southern Fried Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1", "1/8", "1", "3"] [RecipeIngredientParts] ["bacon", "sugar", "salt", "black pepper", "oregano", "cayenne pepper", "sweet onion", "squash"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.9 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 344.7 [CarbohydrateContent] 7.7 [FiberContent] 2.2 [SugarContent] 4.9 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] 1 pound [RecipeInstructions] serve hot. Fry Bacon for the fat. use bacon for something else. thinly slice squash and onion. add to bacon grease. cook 15 minutes and add spices and sugar. cook till nearly mush. Serve hot.
[Name] Mini Toad in the Holes [AuthorId] 2002185767 [AuthorName] Ashleigh M. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-07-06T16:55:00Z [Description] A very basic toad in the hole recipe, the secret here is to make them in muffin pans.. they are very portable bit sized meals.. goes great with a white onion sauce, cheese sauce or even plain gravy. My grandmother has always made these and they always go down so well. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", "150", "3", "100"] [RecipeIngredientParts] ["sausage", "eggs", "milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 12.4 [SaturatedFatContent] 3.6 [CholesterolContent] 62.8 [SodiumContent] 253.7 [CarbohydrateContent] 7.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat the oven to 220C/200C fan/gas 7. 2 Put the sausages in a shallow roasting tin and roast in the oven for 20 minutes until browned on one side. 3 Measure the flour into a bowl. Make a well in the centre, add the eggs and beat with a whisk,. 4. Gradually combining to make a paste, then slowly add the milk until you have a smooth, fairly runny batter. 5 Pour 1 teaspoon oil into the base of each mould and heat until piping hot. Divide the batter into the tins, pouring into the oil. 6. Place a sausage that has been cut into 3 , browned-side down, in the middle of each muffin tin and bake for 15-18 minutes until risen and golden 7. (This can get tricky with a gas oven, if your gas oven does not heat both the top grill and bottom, put browned side up.]. 8. The way too get even min-er toad in the holes, use an mini muffin pan , to get larger ones, use less than all 12 on the muffin tin, and fill mixture higher or use a deep dish muffin pans.
[Name] Super Moist Chocolate Cake [AuthorId] 2002197500 [AuthorName] Gloria C. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-06T16:55:00Z [Description] This is an easy cake to put together and it is really moist. I have used it to make cupcakes, birthday cakes, and even wedding cakes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "3/4", "2", "2", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["flour", "cocoa powder", "sugar", "baking soda", "baking powder", "salt", "buttermilk", "coffee", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 15.1 [SaturatedFatContent] 2.4 [CholesterolContent] 23.9 [SodiumContent] 352.1 [CarbohydrateContent] 40.2 [FiberContent] 1.8 [SugarContent] 25.9 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] 24 Cupcakes [RecipeInstructions] Sift all dry ingredients into large bowl, set aside. Mix all wet ingredients in large bowl. Add wet ingredients to dry and mix very well, making sure that there are no lumps of dry ingredients left. This recipe makes 2 - healthy 9\" rounds or 24 big cupcakes. Make sure to use well greased pans (I use parchment paper in the bottom of the pans for extra assurance] or paper/foil cupcake papers. Bake at 325-350 for 30-45 minutes.
[Name] Best Carrot Cake Recipe [AuthorId] 2002209561 [AuthorName] Mari C. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-07-06T16:55:00Z [Description] Best Carrot cake recipe. Uses pineapple. Can also be used for 24 cupcakes&nbsp;20-25 minutes at 350&deg;F. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1/2", "1/4", "1/2", "3/4", "4", "1 1/2", "1/2", "1", "1", "3", "3/4", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "ground cinnamon", "ground ginger", "ground nutmeg", "salt", "eggs", "light brown sugar", "granulated sugar", "crushed pineapple", "pure vanilla extract", "carrots", "walnuts", "raisins", "cream cheese", "unsalted butter", "powdered sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.3 [FatContent] 34.5 [SaturatedFatContent] 11.3 [CholesterolContent] 103.2 [SodiumContent] 379.6 [CarbohydrateContent] 84.5 [FiberContent] 2.5 [SugarContent] 63.4 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] 12 Slices or 24 cupcakes [RecipeInstructions] Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined. Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter. Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake. Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed. Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
[Name] Lemon Cupcake With Berry Buttercream [AuthorId] 2002209561 [AuthorName] Mari C. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-07-06T16:56:00Z [Description] Best lemon cupcake recipe! With an amazing triple berry buttercream. (Triple berry preserves can be substituted for blueberry or cherry preserves) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/2", "1", "2", "2", "3", "2", "1/2", "1/4", "1", "3 1/2", "1", "1", "1/3", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "fresh lemon juice", "lemon zest", "sour cream", "unsalted butter", "powdered sugar", "heavy cream", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.6 [FatContent] 20.6 [SaturatedFatContent] 12.7 [CholesterolContent] 77.8 [SodiumContent] 136.1 [CarbohydrateContent] 56.8 [FiberContent] 0.5 [SugarContent] 45.0 [ProteinContent] 2.7 [RecipeServings] 15.0 [RecipeYield] 15 Cupcakes [RecipeInstructions] Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined. Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched. Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam] and salt and continue mixing until fully combined. Frost the cooled cupcakes as desired.
[Name] How to Make a 5 Star Milkshake [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-06T16:56:00Z [Description] Make and share this How to Make a 5 Star Milkshake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Egg Free", "Free Of...", "Spring", "Summer", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "4", "4", "2", "1"] [RecipeIngredientParts] ["chocolate ice cream", "vanilla ice cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.7 [FatContent] 22.9 [SaturatedFatContent] 13.4 [CholesterolContent] 66.8 [SodiumContent] 314.7 [CarbohydrateContent] 42.9 [FiberContent] 1.3 [SugarContent] 21.3 [ProteinContent] 8.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the first 2 ingredients into a blender. Add in the milk. Cut both cookies into halfs then put them into the blender. Blend at highest setting (If it makes to much of a mess you can put it on a lower setting] Blend for 10 minutes. While you are waiting you can pour the chocolate syrup on the edges of to glasses. Once it has been 10 minutes or you are sure the milkshake is smooth you can now pour it into the glasses. Put 1 cup of whipped cream on the top of the 1 milkshake and 1 cup on the other. Put the sprinkles on the whipped cream (optional]. Also put the cookie crumbs on if you want it to have a nice crunchy feeling (optional].
[Name] What You Need to Eat when You are Anxious [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT10M [PrepTime] PT50M [TotalTime] PT1H [DatePublished] 2018-07-06T16:57:00Z [Description] Worrying about your finances, your marriage, your kids? If anxiety and worries are consuming your day, consider heading out to lunch with a friend. Note: some of the information was taken from: https://www.womansday.com/health-fitness/wellness/advice/a1872/7-foods-that-boost-every-type-of-bad-mood-110419/ [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "Kid Friendly", "Savory", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "1", "1/2", "1", "2", "1", "2", "1", "2", "4", "1"] [RecipeIngredientParts] ["salmon fillets", "Dijon mustard", "mayonnaise", "lemon juice", "lemon zest", "cayenne pepper", "scallions", "panko breadcrumbs", "panko breadcrumbs", "olive oil", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1959.3 [FatContent] 67.3 [SaturatedFatContent] 11.8 [CholesterolContent] 261.5 [SodiumContent] 2491.1 [CarbohydrateContent] 178.3 [FiberContent] 11.3 [SugarContent] 20.1 [ProteinContent] 151.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut three-quarters of the salmon into 1/4-inch pieces and put them in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary] and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
[Name] 5 Star Waffles [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-07-06T16:57:00Z [Description] Make and share this 5 Star Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Canadian", "Toddler Friendly", "Kid Friendly", "Free Of...", "High In...", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "1 1/2", "1/3", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "sugar", "eggs", "milk", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.1 [FatContent] 21.7 [SaturatedFatContent] 12.7 [CholesterolContent] 146.4 [SodiumContent] 1161.1 [CarbohydrateContent] 59.7 [FiberContent] 1.7 [SugarContent] 6.7 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl mix together flour,salt,baking powder.and sugar. Preheat waffle iron to desired temp. In a separate bowl beat the eggs stir in the milk,butter, and vanilla. Pour the wet mixture into the dry mixture. mix until blended. pour the batter into the into the waffle iron. cook waffles until golden and crisp.
[Name] Michelle's Chicken and Rice [AuthorId] 2853327 [AuthorName] Suzycooksforfun [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-07-06T16:57:00Z [Description] Make and share this Michelle's Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "2", "8", "10", "4", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "salt", "pepper", "water chestnuts", "pimientos", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.1 [FatContent] 36.5 [SaturatedFatContent] 18.9 [CholesterolContent] 115.5 [SodiumContent] 674.5 [CarbohydrateContent] 16.1 [FiberContent] 1.8 [SugarContent] 5.8 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Coat chicken breasts in olive oil and sprinkle with salt and pepper. Bake at 350 til cooked thru, approx 25-30 mins., then shred meat. Combine all ingredients, reserving 1 cup of cheese for top. Pour into buttered casserole dish. Bake at 350 for 25-30 mins til cheese is melted.
[Name] 5 Star Mashed Potatoes [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-06T16:58:00Z [Description] Who dosent like the treat that is white but still healthy... Although when they are 5 stars! WOW! I MEAN WOW! [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Potato", "Vegetable", "Swiss", "European", "Low Protein", "Free Of...", "Potluck", "Camping", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "butter", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.6 [FatContent] 25.8 [SaturatedFatContent] 16.1 [CholesterolContent] 69.5 [SodiumContent] 1428.7 [CarbohydrateContent] 100.3 [FiberContent] 12.5 [SugarContent] 4.3 [ProteinContent] 13.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the potatoes into a large pot. Cut the potatoes in half. Add salt water to pot and boil. leave to boil until potatoes are tender. Leave potatoes out to dry. mash potatoes with a potato masher twice to make it smooth. Add the butter and milk. Continue to mash the potatoes until it is smooth and fluffy. Add the salt and pepper for taste.
[Name] Sour Cream Banana Bread Bundt Cake [AuthorId] 2002197500 [AuthorName] Gloria C. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-06T20:00:00Z [Description] Make and share this Sour Cream Banana Bread Bundt Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002197500/BxxAd5ckQQu44KXVpGvE_Banana%20Cake.jpg" [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", "3", "2", "1 1/2", "1", "1/2", "1", "3/4"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "vanilla", "bananas", "flour", "baking powder", "baking soda", "salt", "buttermilk", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.7 [FatContent] 17.4 [SaturatedFatContent] 7.8 [CholesterolContent] 61.3 [SodiumContent] 350.3 [CarbohydrateContent] 51.4 [FiberContent] 2.0 [SugarContent] 31.4 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 10 cup bundt pan [RecipeInstructions] In mixing bowl, cream brown sugar and butter together until creamy, add one egg at a time until well incorporated, add vanilla, bananas, sour cream (or yogurt or buttermilk] scrap down the sides of the bowl and continue to mix on low speed. In separate bowl sift dry ingredients together. Add to the wet mix and combine until no streaks of dry ingredients are visible. Fold in the nuts. Pour batter into a greases/floured 10 cup bundt pan and bake in a 350 degree preheated oven for 30-50 minutes (depending on oven], begin checking for doneness at 30 minutes with a toothpick. Toothpick should come out clean when piercing the center of cake. Cool in pan for 10 minutes before turning out on a rack to finish cooling. Dust with powdered sugar to serve.
[Name] The Best Eclair Cake! [AuthorId] 2002209927 [AuthorName] amyblair720 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-06T20:00:00Z [Description] Make and share this The Best Eclair Cake! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "4", "2", "8", "1"] [RecipeIngredientParts] ["flour", "water", "butter", "eggs", "milk", "pudding", "Philadelphia Cream Cheese", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.6 [FatContent] 19.1 [SaturatedFatContent] 11.0 [CholesterolContent] 114.6 [SodiumContent] 202.7 [CarbohydrateContent] 14.2 [FiberContent] 0.3 [SugarContent] 1.9 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450°. Combine water and butter and bring to a boil. Add cup of flour to the boiling water at one time. Mix the butter, water and flour together. Be sure to scrape the sides and bottom of the pan until flour forms into a ball. Remove from heat and place the ball into a mixing bowl, then add eggs one at a time, beating well after each egg while scraping sides to blend well. Once all the eggs have been added the mixture will be a pasty consistency. Pour batter into a 9 x 13 greased dish. Spread batter even on bottom of pan. Bake in 450° preheated oven for 15 minutes, then drop temperature to 350° and continue baking for an additional 15 minutes. Cool completely!", "Place 8oz of creamed cheese into bowl. Mix until a soft consistency (not lumpy]. Pour contents of Jello pudding in with the cream cheese. Then slowly add 4 cups of cold milk. The pudding will start to thicken. You want a thicker consistency then regular pudding. If it's too thick just add a little more milk. Once filling is complete spread into eclair shell and cover pudding with cool whip.", "The rest is up to you. My favorite is to add fresh strawberries and blueberries to the top. It would be great with any fresh fruit or a drizzle of chocolate or caramel. Enjoy!" ]
[Name] 5 Star Chicken Pot Pie [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT19M [PrepTime] PT5M [TotalTime] PT24M [DatePublished] 2018-07-06T20:01:00Z [Description] Who remembers that nice cold day when you go to the mountains and you took a bite of some nice pot pie... Well now you can recreate that lovely moment [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002209650/8qXIfBLsTuawZJQBIG2m_pot%20pie.jpg" [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Chicken Breast", "Chicken", "Poultry", "Meat", "European", "Toddler Friendly", "Kid Friendly", "Camping", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "1/2", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["flour", "poultry seasoning", "onion", "carrot", "butter", "chicken", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 798.0 [FatContent] 41.2 [SaturatedFatContent] 20.7 [CholesterolContent] 68.3 [SodiumContent] 1779.2 [CarbohydrateContent] 87.5 [FiberContent] 6.1 [SugarContent] 18.0 [ProteinContent] 20.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Prepare 4 frozen buttermilk biscuits. Meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning. Cook the carrots and onions with butter in a sauce pan for 3 minutes. Pour the milk mixture into the onion mixture and turn down the heat. Let the mixture thicken for 6 to 8 minutes. Stir in the sliced chicken and the green beans. Let it heat for 5 minutes. Put the mixture in between the 2 biscuits.
[Name] 5 Star Mexican Cuisine [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-06T20:01:00Z [Description] Make and share this 5 Star Mexican Cuisine recipe from Food.com. [Images] character(0) [RecipeCategory] Pasta Shells [Keywords] ["Cheese", "Mexican", "Kid Friendly", "Summer", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "2", "1", "4", "4"] [RecipeIngredientParts] ["ground beef", "salsa", "onion", "mayonnaise", "chili powder", "tortilla chips", "ground cumin", "cheddar cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.8 [FatContent] 24.4 [SaturatedFatContent] 11.2 [CholesterolContent] 86.2 [SodiumContent] 626.5 [CarbohydrateContent] 11.8 [FiberContent] 2.3 [SugarContent] 2.5 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 175C. Cook and stir ground beef in a large skillet over medium high heat. cook until crumbly and brown. Drain any excess grease then stir in the salsa,onion,mayo,chili powder,and the cumin. Remove from heat. Add a layer of chips then a layer of the ground beef then a layer of chips again then a layer of the cheese. Bake for 30 minutes.
[Name] Chicken Legs for Dummies [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-07-06T22:25:00Z [Description] This is a recipe I've been tweaking for a while now. I wanted a good basic baked chicken recipe that would be yummy all by itself, or I could add BBQ sauce to (I like options, when I make this, I BBQ sauce half the legs for variety). This is my new go &quot;recipe&quot; for that. I don't measure anything, so the measurements are guesstimates. My rule of thumb is half the pepper to salt, double the paprika and rosemary to salt. I bake my chicken on a rack to avoid wet chicken. Works with skin on or off and any other cut of chicken for that matter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/61/92/x84HQurqTrCHJLSDtIAL_Chikn2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/l0YQPRmLTQqMiDp9YKEL_chikk.jpg"] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/2", "1", "1", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["chicken legs", "olive oil", "sea salt", "seasoning salt", "pepper", "garlic powder", "onion powder", "rosemary", "poultry seasoning", "lemon juice", "chili powder", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1101.1 [FatContent] 74.8 [SaturatedFatContent] 19.1 [CholesterolContent] 415.8 [SodiumContent] 1711.7 [CarbohydrateContent] 10.1 [FiberContent] 1.9 [SugarContent] 4.4 [ProteinContent] 91.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Wash chicken and pat dry.", "Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.", "Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.", "Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.", "Let the chicken rest for 5 minutes, dig in !" ]
[Name] Patsy Jones Savory Cheescake [AuthorId] 343641 [AuthorName] Miss V [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-07T02:25:00Z [Description] This is a wonderful from the gifted pastry chef at the now closed Sydney&rsquo;s Just South. &nbsp; It is perfect for a party and easy to prepare. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "24", "3", "1/8", "1/2", "1", "1", "3/4", "1/2", "1/2", "1/2", "1", "3", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "lemon, zest of", "unsalted butter", "cream cheese", "flour", "salt", "Tabasco sauce", "onion", "parmesan cheese", "oregano", "tarragon", "basil", "parsley", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.0 [FatContent] 48.8 [SaturatedFatContent] 28.0 [CholesterolContent] 230.6 [SodiumContent] 663.0 [CarbohydrateContent] 20.1 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cut crust ingredients together using two forks until  it resembles cornmeal.   Press crust  into 9 or 10\" springform. Combine filling ingredients in food processor. Pour filling into prepared crust. Bake cheescake at 400 degrees for 10 minutes then lower heat to 325 degrees and bake additional 50 minutes.
[Name] Patsy Jones&rsquo; Savory Cheescake [AuthorId] 343641 [AuthorName] Miss V [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-07T02:25:00Z [Description] This is a wonderful appetizer &nbsp;from the gifted pastry chef at the now closed Sydney&rsquo;s Just South. &nbsp; It is perfect for a party and a snap &nbsp;to prepare. &nbsp;You will get raves! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "24", "3", "1/8", "1/2", "1", "1", "3/4", "1/2", "1/2", "1/2", "1", "3", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "lemon, zest of", "unsalted butter", "cream cheese", "flour", "salt", "Tabasco sauce", "onion", "parmesan cheese", "dried oregano", "dried tarragon", "dried basil", "fresh parsley", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.2 [FatContent] 48.8 [SaturatedFatContent] 28.0 [CholesterolContent] 230.6 [SodiumContent] 663.0 [CarbohydrateContent] 20.1 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cut crust ingredients together using two forks until  it resembles cornmeal.   Press crust  into 9 or 10\" springform. Combine filling ingredients in food processor. Pour filling into prepared crust. Bake cheescake at 400 degrees for 10 minutes then lower heat to 325 degrees and bake additional 50 minutes.
[Name] The Classic S-More [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2018-07-07T07:06:00Z [Description] Make and share this The Classic S-More 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/2002209650/dNv5ncJoR4e1HjCyBMu9_Smore.1.jpg" [RecipeCategory] Sweet [Keywords] ["Camping", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "4"] [RecipeIngredientParts] "marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 183.5 [FatContent] 8.3 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 282.4 [CarbohydrateContent] 25.3 [FiberContent] 0.7 [SugarContent] 6.4 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all 4 marshmallows on (clean] wooden sticks. Roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire]. Get 4 of the crackers and put the cooked marshmallows on them. Put 1 piece of milk chocolate on each marshmallow. Put the remaining crackers on the top.
[Name] Cookies and Cream S-More [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2018-07-07T07:25:00Z [Description] Make and share this Cookies and Cream S-More recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Sweet", "Camping", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "4", "4"] [RecipeIngredientParts] ["graham crackers", "ice cream", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.6 [FatContent] 2.3 [SaturatedFatContent] 0.8 [CholesterolContent] 3.6 [SodiumContent] 79.0 [CarbohydrateContent] 18.4 [FiberContent] 0.5 [SugarContent] 10.1 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all 4 marshmallows on a (clean] wooden stick. Roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire]. Get 4 of the crackers and put the cooked marshmallows on them. on the marshmallows put on the ice cream than the milk chocolate. Put the remaining crackers on the top.
[Name] How to Make Bread from Frozen Bread Dough [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT25M [PrepTime] PT5H [TotalTime] PT5H25M [DatePublished] 2018-07-07T10:40:00Z [Description] Make and share this How to Make Bread from Frozen Bread Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] "butter" [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 loaf [RecipeInstructions] Regular method: 1. Coat loaf pan with non stick coating cooking spray, Place frozen bread loaf in pan and cover with plastic wrap coated sprayed with non stick cooking spray. 2. Let rise until double until loaf is 1\" above pan approximately 4-7 hours . Carefully remove wrap. 3. Preheat oven to 350 degrees. Bake 20-25 minutes until bread is golden brown. 4 Remove from oven and place on wire rack to cool. 5. Brush top of loaf with melted butter or oleo, optional. 6. Let bread cool. Place bread on side for easier slicing. Easy overnight method: 1. See #1 above. 2. Place in refrigerator 6-12 hours. Remove from refrigerator and let rise 2-3 hours, wrapped in plastic wrap that has been sprayed with non stick cooking spray until 1 \" above pan and let rise 2-3 hrs until 1 \" above pan. Remove wrap carefully. 3. See #3 through #6.
[Name] Josie's Zucchini Bread [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-07-07T11:27:00Z [Description] Make and share this Josie's Zucchini Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "3", "3", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["eggs", "zucchini", "vanilla", "flour", "salt", "baking soda", "baking powder", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1837.3 [FatContent] 118.4 [SaturatedFatContent] 16.9 [CholesterolContent] 279.0 [SodiumContent] 1959.6 [CarbohydrateContent] 152.2 [FiberContent] 7.7 [SugarContent] 6.4 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] 2 LOAVES [RecipeInstructions] 1. Combine beaten eggs to sugar, zucchini, cooking oil, vanilla . 2. Sift and add to the above mixture, flour, salt, baking soda, baking powder, cinnamon, and nuts (optional]. 3. Mix together well the liquid and dry ingredients 4. Pour batter in two loaf pans that have been greased well. 5. Bake at 350 degrees for 1 hour or until done.
[Name] Baked Apples With Honey [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-07T12:18:00Z [Description] Make and share this Baked Apples With Honey recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["apples", "honey", "cinnamon", "butter", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.9 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 21.2 [SodiumContent] 41.7 [CarbohydrateContent] 78.0 [FiberContent] 5.7 [SugarContent] 69.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Core apples and place in baking dish large enough to hold all six. 2. Spoon honey and cream evenly into each apple center and dot with butter. 3. Sprinkle apples with cinnamon an nutmeg. 4. Pour 1/4 Celsius water into bottom of pan. 5. bake at 325 degrees for 35-40 minutes.
[Name] Swedish Rice Ring [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2018-07-07T13:39:00Z [Description] Found on line from Taste of Home site. Sweetened rice recipe that's easy to make. I've never heard of it before and the state that it originated in Sweden. Cook time is chilling [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/00/7Ge3USITgiYn66v4SVQK_Swedish%20Rice%20Ring.JPG" [RecipeCategory] Dessert [Keywords] ["Rice", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1/2", "1/2", "1/2", "1", "4"] [RecipeIngredientParts] ["unflavored gelatin", "cold water", "long-grain rice", "sugar", "salt", "heavy whipping cream", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.9 [FatContent] 9.4 [SaturatedFatContent] 5.7 [CholesterolContent] 33.3 [SodiumContent] 140.5 [CarbohydrateContent] 18.8 [FiberContent] 0.3 [SugarContent] 11.9 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] 1 Ring [RecipeInstructions] ["In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.", "In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries." ]
[Name] Classic Naples Style &quot;Napoletana Pizza [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-07-07T14:05:00Z [Description] Classic Naples style &quot;Napoletana&quot; Pizza Dough by Peter Reinhart (my hero breadmaker) This is for the pizza dough only, top as you desire before placing in oven [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/20/3/Fq1cTj5gTKiSXkm2b4o0_pizza%20pr.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["22 1/2", "1/2", "1", "1/4", "14"] [RecipeIngredientParts] ["unbleached all-purpose flour", "kosher salt", "instant yeast", "warm water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18.5 [CarbohydrateContent] 41.0 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] 1 pizza [RecipeInstructions] Add all dry ingredients to mixing bowl and stir to distribute. Add all liquid ingredients, including oil, water and yeast water. Use large spoon and stir until all ingredients are evenly distributed and fully hydrated - all flour absorbed, about 1-2 minutes. Let dough rest from 1-5 minutes and and then continue to mix for additional minute. Add water or flour, a little at a time, as needed. Dough should be soft, supple and tacky to touch. Rub olive oil on work surface to make an oil slick about 1 foot in diameter. Transfer dough to surface, rub some oil on your hands to prevent sticking. Stretch and fold dough to fold into a ball. Cover dough still on oil slick, with clean bowl or transfer to an oiled bowl. Perform 3 more stretch and folds, at 5 minute intervals. Rub more oil on work surface as needed to prevent sticking. After each stretch and fold dough will become firmer, less sticky and bouncier. After final stretch and fold put dough into oiled bowl, cover bowl, not dough itself, with plastic wrap and lplace in refrigerator for up to 3 days. When ready to bake, stretch out to desired size, place on pan lined with white corn meal to prevent sticking. Top as desired, recommend my Pizza sauce listed on here instead of those pre-bottled stuff. Place pizza stone or pan in hot oven. Use a super hot oven (as high as it goes, mine reaches around 500 F] the reason for using super hot is because the longer pizza bakes the drier and more boring the crust will become. Shouldn't take more than 5-8 minutes.
[Name] Easter Crockpot Candy [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-07-07T14:09:00Z [Description] Easy, only 3 ingredients and looks so pretty, so this on the internet from the Slow Roasted Italian and have to save it here for Easter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/59/8/hRKanHpNTrO2CHvs689I_Crockpot%20Easter%20Candy%20(4).JPG" [RecipeCategory] Birthday [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["34 1/2", "48", "11 1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 616.6 [FatContent] 42.5 [SaturatedFatContent] 16.3 [CholesterolContent] 15.0 [SodiumContent] 393.6 [CarbohydrateContent] 50.4 [FiberContent] 3.8 [SugarContent] 42.1 [ProteinContent] 14.0 [RecipeServings] 24.0 [RecipeYield] 12 dozen [RecipeInstructions] Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart]. Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours]. Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper. Turn off crockpot. Reserve 1/2 cup M&M's. When you are ready to scoop, pour remaining M&M's into the crockpot and fold inches. Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries] top with 1 M&M and sprinkles. Allow the candy to cool completely. Serve and enjoy!
[Name] California Burrito [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2018-07-07T23:19:00Z [Description] Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/03/f5oca1ZzS2KzzVWg5kYg_calb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/gbMi9401Ql2jUjQp8KGT_calb.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "8", "8", "1", "1", "1", "1/4", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["sour cream", "French fries", "flour tortilla", "cilantro", "lime juice", "olive oil", "garlic cloves", "kosher salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1330.1 [FatContent] 95.3 [SaturatedFatContent] 40.4 [CholesterolContent] 353.7 [SodiumContent] 2157.6 [CarbohydrateContent] 12.6 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 102.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!]. Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly] with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices. Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones. Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference] Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it. Munch it!
[Name] Sardine and Potato Ftira [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-07-07T23:37:00Z [Description] Made for a cooking challenge. Prep time does not include: make dough, let rise, refrigerate overnight. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "3", "2", "1 1/2", "6", "1 1/3", "2", "2", "2", "2", "1", "2", "2", "1", "1/3", "2", "1/4"] [RecipeIngredientParts] ["bread flour", "salt", "sugar", "olive oil", "warm water", "yukon gold potatoes", "onions", "olive oil", "semolina", "fresh rosemary", "tomatoes", "kalamata olive", "fresh basil leaves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 928.3 [FatContent] 72.0 [SaturatedFatContent] 9.9 [CholesterolContent] 21.6 [SodiumContent] 744.6 [CarbohydrateContent] 59.3 [FiberContent] 3.6 [SugarContent] 2.3 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] 4 pieces [RecipeInstructions] Prepare the dough first. Place all the dry ingredients in a large bowl and mix. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along. Knead the dough on a flat surface for about ten minutes until the dough is smooth. Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight. Once the dough is ready cut into 4 equal size pieces. 8. Preheat oven to 400 degrees F. Slice potatoes with a mandolin to 1/8\". Soak in salted ice water 15 minutes, rinse, drain, and dry. Heat 2\" oil in cast iron skillet until hot. Fry potatoes in batches until light brown and crispy. Carmelize onion rings. Set aside. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray or put 2 rectangles on a cookie sheet]. In your tray add some olive oil and sprinkle some semolina on top. Place the dough onto your oiled tray. Spread some extra virgin olive oil on your ftira. Top with rosemary, tomatoes, sardines, olives, basil, caramelized onions, and fried potatoes slices. Sprinkle with Parmesan cheese. If you like you can fold the edges of your ftira a little to give a more rustic effect. Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown. Serve immediately.
[Name] Tator Tots, Homemade [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-07-07T23:55:00Z [Description] Make and share this Tator Tots, Homemade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/77UAqb0CRoq2u1Yk0hMo_Totz.PNG" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1/4", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["russet potatoes", "all-purpose flour", "garlic powder", "onion powder", "dried oregano", "dried dill", "salt", "black pepper", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.8 [FatContent] 36.5 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 204.2 [CarbohydrateContent] 28.2 [FiberContent] 3.5 [SugarContent] 1.2 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with parsley, if desired -- *To freeze: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.
[Name] Chele's Cream Cheese Pound Cake [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-07-08T00:02:00Z [Description] Make and share this Chele's Cream Cheese Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "3/4", "3", "6", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "sugar", "eggs", "flour", "flour", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7399.1 [FatContent] 386.3 [SaturatedFatContent] 228.7 [CholesterolContent] 2098.0 [SodiumContent] 3601.3 [CarbohydrateContent] 905.2 [FiberContent] 10.3 [SugarContent] 610.0 [ProteinContent] 93.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Cream cheese and oleo till fluffy. Add eggs and mix. Beat in remaining ingredients. Pour into greased and floured tube pan. Bake 1 hour at 350 degrees, then 30 minutes at 325 degrees. Cool 15 minutes and remove from pan. Sift powdered sugar on top.
[Name] Chicken Breast for Sandwiches and Salads [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-08T00:11:00Z [Description] Instructions for cooking perfectly juicy and tender chicken breast(s) for salads and sandwiches, This quick guide is built for tweaking, use your favorite marinade or combination of spices, I won't be offended ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/ZOOrQEaATgKwTAHYTt6P_cbrest.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.0 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 1299.7 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start with completely defrosted chicken breasts. Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over. Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat. Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn. Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes. Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
[Name] 4 Ingredient Easy Chicken Marinade [AuthorId] 102724 [AuthorName] Kana K. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-08T00:39:00Z [Description] Make and share this 4 Ingredient Easy Chicken Marinade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/FmAYiKbATBGcudmzjPZE_4.PNG" [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "soy sauce", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1435.5 [FatContent] 109.1 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 4053.9 [CarbohydrateContent] 111.9 [FiberContent] 0.6 [SugarContent] 108.0 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add ingredients into a bowl. Whisk. Marinate your chicken in it. That's it! There's no reason to continue reading!
[Name] Honey Roasted Carrots [AuthorId] 2000467456 [AuthorName] Tanya Z. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-07-08T01:33:00Z [Description] This recipe for honey roasted carrots is whole carrots, bathed in honey and seasonings, then roasted over high heat until tender and caramelized. A super easy yet elegant side dish! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/09/2qOtQtilSI6HXFrzibxZ_Honey Roasted Carrots_0274.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/09/t9f3QxcQWKqBbMlRcgwq_Honey Roasted Carrots_0267.JPG"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "honey", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.3 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 89.0 [CarbohydrateContent] 18.0 [FiberContent] 3.3 [SugarContent] 14.0 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.", "Place the carrots in a single layer on the baking pan.", "In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.", "Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.", "Remove from the oven and serve immediately, sprinkled with parsley if desired." ]
[Name] Salted Caramel S-More [AuthorId] 2002209650 [AuthorName] Chef 5 stars [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2018-07-08T08:01:00Z [Description] Make and share this Salted Caramel S-More recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Camping", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "4", "2", "8", "4"] [RecipeIngredientParts] ["peanut butter", "salt", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.7 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 386.4 [CarbohydrateContent] 10.4 [FiberContent] 0.3 [SugarContent] 4.8 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all 4 marshmallows on (clean] sticks. Roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire]. get 4 of the crackers and put on the 1 piece of caramel each. Add 1 pinch of salt on each piece of the caramel. Add 1 marshmallow on each S-more then on top add the remaining pinches of salt. And Finally add half a teaspoon of peanut butter on each s-more then add the remaining crackers on each top.
[Name] Bacon Cheddar Beef Tacos [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-08T11:46:00Z [Description] Make and share this Bacon Cheddar Beef Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "8", "1", "8", "1 -2", "1/2"] [RecipeIngredientParts] ["seasoning salt", "flour tortillas", "sharp cheddar cheese", "bacon", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.4 [FatContent] 26.0 [SaturatedFatContent] 8.7 [CholesterolContent] 62.1 [SodiumContent] 713.3 [CarbohydrateContent] 30.1 [FiberContent] 1.9 [SugarContent] 1.6 [ProteinContent] 20.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, saute beef and salt, breaking up meat with a spoon, until meat is browned and no longer pink, about 12 minutes. Drain off excess fat. To build tacos, divide meat filling equally among tortillas. Top with cheese, bacon and lettuce. Drizze with ranch dressing over lettuce on each tortilla. Fold tortillas in half.
[Name] Slow Cooker Cheesy Bacon Ranch Potatoes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2018-07-08T13:43:00Z [Description] cheesy bacon ranch potatoes. Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal! There's another similar one here but this is enough different to post. Found on the internet &quot;The Recipe Critic&quot; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/12/O8KZo7JOS92zNkMsRDXf_Slow%20Cooker%20Cheesy%20Bacon%20Ranch%20Potatoes%20side.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/87/9/8QqnFFQOTEz5sJnwWNBj_Slow%20Cooker%20Cheesy%20Bacon%20Ranch%20Potatoes.JPG"] [RecipeCategory] Potato [Keywords] "Vegetable" [RecipeIngredientQuantities] ["4", "1", "1/2", "2 1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "onion", "bacon", "butter", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 518.8 [FatContent] 36.6 [SaturatedFatContent] 18.1 [CholesterolContent] 85.3 [SodiumContent] 651.9 [CarbohydrateContent] 28.6 [FiberContent] 3.8 [SugarContent] 2.6 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Cook the bacon until it is just done but not too crisp. Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker. Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup. Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top. Garnish with fresh green onions if desired.
[Name] Jamie Dean's Banana Sandwich [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-08T14:13:00Z [Description] Make and share this Jamie Dean's Banana Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["banana", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.0 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 256.7 [CarbohydrateContent] 52.3 [FiberContent] 4.3 [SugarContent] 16.6 [ProteinContent] 5.1 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Spread 2 slices of bread with mayonnaise. Slice banana. Put banana over 1 slice of bread and put other slice on top.
[Name] Amish Sloppy Joes [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-07-08T15:31:00Z [Description] Make and share this Amish Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "1/2", "1/2", "1/4", "1", "1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["ground beef", "ketchup", "brown sugar", "salt", "chili powder", "allspice", "onion", "water", "vinegar", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.4 [FatContent] 19.1 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 852.0 [CarbohydrateContent] 34.3 [FiberContent] 1.4 [SugarContent] 13.7 [ProteinContent] 26.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook beef and onions till no longer pink. Add other ingredients and simmer. Serve between hamburger bun.
[Name] Thai Quinoa Salad With Fresh Herbs and Lime Vinaigrette [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-07-08T18:57:00Z [Description] I added way more cilantro than it calls for and skipped the salt with the quinoa, and I used olive oil instead of vegetable oil in the dressing. I also added way more crushed red peppers, and I ended up adding some extra lemon and lime because the sugar in the dressing was way too sweet to me. Next time I may omit or seriously reduce the sugar. Otherwise, this is good stuff. Recipe courtesy of Jennifer Segal, adapted from Raising the Salad Bar by Catherine Walthers. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "1/4", "2", "1/4", "2 1/2", "1 1/8", "2", "1/4"] [RecipeIngredientParts] ["quinoa", "salt", "red bell pepper", "carrot", "English cucumber", "scallions", "cilantro", "of fresh mint", "fresh basil", "lime juice", "fish sauce", "sugar", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.4 [FatContent] 6.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 603.1 [CarbohydrateContent] 41.9 [FiberContent] 4.9 [SugarContent] 10.1 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add quinoa, salt, and 1 2/3 c water to a medium saucepan. Bring to a boil and then reduce to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it's done when the tails sprout from the grains. Transfer to a serving bowl and let cool in the refrigerator. In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar, and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing. Toss well and then taste to adjust seasoning with more salt, sugar, and lime juice if necessary. (I preferred more lime and red pepper]. Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
[Name] Garlic Ranch Panko Crusted Chicken Legs [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-08T21:06:00Z [Description] Make and share this Garlic Ranch Panko Crusted Chicken Legs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/ScvaMwH5TsmSkWwuTdf6_ranch.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4 -6", "1/2", "1/4", "1/4", "2", "1", "1", NA] [RecipeIngredientParts] ["chicken drumsticks", "salt", "pepper", "garlic cloves", "panko breadcrumbs", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 600.1 [FatContent] 31.0 [SaturatedFatContent] 6.6 [CholesterolContent] 128.2 [SodiumContent] 1426.7 [CarbohydrateContent] 42.4 [FiberContent] 3.0 [SugarContent] 4.1 [ProteinContent] 35.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Remove skin from legs, generously salt and pepper. Add 1/4 cup Ranch Dressing and the minced garlic to a shallow dish. Add the panko and the rosemary to another shallow dish. Coat chicken generously with Dressing, shaking off excess, then coat with panko. Arrange chicken in baking pan with rack. Lightly spray the drumsticks with the vegetable oil. Bake 40 minutes turning once or until chicken is thoroughly cooked.
[Name] Creole Chicken Legs [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-07-08T22:12:00Z [Description] Make and share this Creole Chicken Legs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/YmMeXHDnRHmr9UGUosxq_Cajun.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "3/4", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["chicken legs", "salt", "pepper", "sour cream", "panko breadcrumbs", "dried parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1685.3 [FatContent] 115.2 [SaturatedFatContent] 42.7 [CholesterolContent] 644.1 [SodiumContent] 2032.1 [CarbohydrateContent] 29.9 [FiberContent] 0.9 [SugarContent] 9.0 [ProteinContent] 126.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Lightly sprinkle the chicken legs with salt and pepper. Generously coat the chicken legs with the sour cream.", "Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Creole seasoning and parsley. Roll the coated chicken pieces in the seasoned crumbs. Place coated chicken in the prepared baking dish. Lightly spray the drumsticks with the vegetable oil.", "Bake at 375 degrees for about 1 hour turning as needed or until the meat registers at least 165° F (74° C], the minimum." ]
[Name] Pizza Sauce (Simple) [AuthorId] 335392 [AuthorName] Captain_67 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-07-08T23:36:00Z [Description] Make and share this Pizza Sauce (Simple) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["28", "5", "1/2", "1/2"] [RecipeIngredientParts] ["crushed tomatoes", "salted butter", "sugar", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.3 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 12.7 [SodiumContent] 129.6 [CarbohydrateContent] 5.0 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] 12 ounces [RecipeInstructions] Combine, bring to boil, reduce to simmer & cook for 1 hour. Blend smooth.
[Name] California Steak Sandwich [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-08T23:48:00Z [Description] Flank steak, Caramelized onions with Seasoned Arugula on Garlic toast. This sando is amazing ! It's 4 ingredients that absolutely sing harmoniously. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/7f25UntQQCemyAuQk0Mg_CalSteak.PNG" [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1/2", "1/4", "1 -2", "1", "6", "2", "1/3", "4"] [RecipeIngredientParts] ["olive oil", "soy sauce", "lime juice", "brown sugar", "kosher salt", "fresh ground black pepper", "sweet onion", "arugula", "butter", "garlic cloves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1063.9 [FatContent] 75.5 [SaturatedFatContent] 32.9 [CholesterolContent] 245.8 [SodiumContent] 2282.5 [CarbohydrateContent] 41.0 [FiberContent] 2.9 [SugarContent] 12.0 [ProteinContent] 55.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade] and pepper. To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.]. To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.]. For the onions: Cut the onion into 4 (1-inch thick] slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together] easier to flip over. For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat. For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper. Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!
[Name] Grilled Salami and Cheese [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2018-07-09T00:21:00Z [Description] Make and share this Grilled Salami and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/4FppZTrvRND68HkYxMpj_grchees.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "4 -8", "1 1/2", NA] [RecipeIngredientParts] ["American cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 22.4 [SaturatedFatContent] 13.5 [CholesterolContent] 54.9 [SodiumContent] 544.8 [CarbohydrateContent] 26.5 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 6.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Thinly spread one side of each bread slice with butter. Prepare the salami by taking 2-3 slices and rolling them up like a cigar, slice as you would cut bread and you get salami strings, use your fingers to break apart as you put on the sandwich (this will help you avoid the molten hot lave slice that will burn your chin on the first bite and put you in recovery for a week] or just chop it up ;-] Top with American cheese and place the top piece of bread. Using a pan over medium heat, squirt a little cooking oil and place sandwich in pan giving it a little circular motion to evenly spread the oil and butter. Cook until golden brown checking the underside with a spatula from time to time. Flip the sandwich and push down gently on the bread with spatula, cover and cook an addition minute or so. Slide it out, slice it up, enjoy.
[Name] Hawaiian Shoyu Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-07-09T04:13:00Z [Description] This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be &quot;authentic&quot; is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/aD2bOAlXQ8mMGaDspuus_04112008_002.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Hawaiian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "4", "3", "1", "1 -2", "1"] [RecipeIngredientParts] ["chicken thigh", "chicken broth", "soy sauce", "brown sugar", "garlic cloves", "ginger", "water", "green onion", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 677.0 [FatContent] 38.9 [SaturatedFatContent] 10.4 [CholesterolContent] 191.0 [SodiumContent] 2568.1 [CarbohydrateContent] 33.8 [FiberContent] 1.6 [SugarContent] 27.9 [ProteinContent] 47.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds] in a large pot and bring to a boil over high heat. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities. Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness. Glaze over the chicken. Garnish with slices of green onion. Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-] Serve with rice, and what the heck, mac salad! Onolicious!
[Name] Chicken Adobo [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-07-09T05:33:00Z [Description] Chicken Adobo is a Filipino Chicken recipe made in one pot. This is a simple dish to make. Crock pot method: In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/jGFmfHQwQwWjCl8RFVvj_adobo.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Filipino", "Asian", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/2", "7", "1", "2"] [RecipeIngredientParts] ["chicken thighs", "soy sauce", "vinegar", "garlic cloves", "whole black peppercorns", "cracked black pepper", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 21.6 [SaturatedFatContent] 6.0 [CholesterolContent] 118.4 [SodiumContent] 1114.1 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes. Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Remove the Bay leaves and serve with steamed white rice. Variations: For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo. For a saucier adobo, double the amount of soy sauce and vinegar.
[Name] Roxstarbakes Cut out Sugar Cookie [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2018-07-09T06:02:00Z [Description] Do you hate when you're making cut out cookies and they don't hold their structure? I do too. That's why, I think you'll love this recipe and my tips! Added bonus: It smells so nice when when they're baking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/23/rlJuDE2tTSWQHgYRUYlY_roxstarbakes%20toucan%20SBS%2003.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Birthday", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "powdered sugar", "egg", "milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3566.6 [FatContent] 193.1 [SaturatedFatContent] 119.1 [CholesterolContent] 676.2 [SodiumContent] 1549.2 [CarbohydrateContent] 409.0 [FiberContent] 10.1 [SugarContent] 119.8 [ProteinContent] 47.5 [RecipeServings] 1.0 [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees F. Sift dry ingredients and set aside. Beat butter and sugar until light in color. Add egg, milk and vanilla until just combined. Gradually add flour on low speed and then beat until dough becomes a ball. Now add chocolate chips until just combined/. Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight. Role to ¼ inch thick. Make sure the dough isn’t sticking to the surface. Bake 7 minutes rotating half way. Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes. Tip: If you have left overs from your project, you can store in a zip lock for a week.
[Name] Market Style Mango Frooti - Fresh N Juicy [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-07-09T07:52:00Z [Description] It is a home made mango juice without preservaties and chemicals. It is really very very healthy for family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/5USvRhLnT3yIQSQ8vzvL_IMG_20180620_090959.jpg" [RecipeCategory] Beverages [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "3", "200"] [RecipeIngredientParts] ["mangoes", "mangoes", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 36.8 [FiberContent] 2.5 [SugarContent] 34.7 [ProteinContent] 1.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Wash mangos and raw mangoes properly. Chopped raw mangoes and boil them in 1-liter water. Now cut mangoes and add them into boiling raw mangoes. After 15 minutes raw mangoes will be transparent. Add sugar and boil until it dissolves completely. Let it cool and make a smooth paste in blender or mixer. Add approx 3-liter of water and strain it. Now store in bottles and keep in the fridge.
[Name] Barbecue Fries [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-09T17:14:00Z [Description] Make and share this Barbecue Fries 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/.3/75/11/0/jrZTymNtTnuz8qqvVe42_Barbecue%20Fries.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "6", "1", "1/2", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["olive oil", "barbecue sauce", "black pepper", "paprika", "ground cumin", "russet potatoes", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.6 [FatContent] 17.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 235.7 [CarbohydrateContent] 48.0 [FiberContent] 5.2 [SugarContent] 7.7 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] Heat oven to 450°F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using]. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired.
[Name] Slow-Cooker Lentil-Beef Stew [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT55M [PrepTime] PT12H [TotalTime] PT12H55M [DatePublished] 2018-07-09T20:29:00Z [Description] Make and share this Slow-Cooker Lentil-Beef Stew 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/2002213153/vYsi4j98SkOR9tWUPjSI_1431031052134.jpg" [RecipeCategory] Stew [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1/2", "2", "4", "5", "2", "2", "2", "2", "2", "1", "1", "1/4", "2", "1", "3", "1"] [RecipeIngredientParts] ["dried basil", "garlic powder", "paprika", "sea salt", "ground cumin", "dried oregano", "all-purpose flour", "beef chuck", "beef broth", "carrots", "celery", "garlic cloves", "onions", "tomatoes", "potato", "brown lentils", "soy sauce", "red pepper flakes", "thyme", "bay leaf"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 688.5 [FatContent] 36.6 [SaturatedFatContent] 11.6 [CholesterolContent] 104.3 [SodiumContent] 3869.2 [CarbohydrateContent] 47.9 [FiberContent] 14.8 [SugarContent] 6.0 [ProteinContent] 42.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended. For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour. Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker. Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf. Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
[Name] Green Salad With Tangerines &amp; Pomegranate Seeds [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2018-07-09T20:29:00Z [Description] Make and share this Green Salad With Tangerines &amp; Pomegranate Seeds 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/2002213153/dEiJ5BiTyqebQfvX6loB_1431031049750.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1", "2", NA, "1/2", "1", "3", "3/4", "1/4"] [RecipeIngredientParts] ["tangerine juice", "garlic clove", "olive oil", "kale", "tangerines", "walnuts", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.7 [FatContent] 42.0 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 25.0 [CarbohydrateContent] 19.6 [FiberContent] 4.1 [SugarContent] 9.4 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking. In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt. Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
[Name] Grilled Lollipop Lamb Chops [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-07-09T20:29:00Z [Description] Make and share this Grilled Lollipop Lamb Chops 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/2002213153/1KtXGg1LTQO7H0sIhbzc_1429336335225.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1/4", "2", "1 1/2", "2"] [RecipeIngredientParts] ["lamb chop", "olive oil", "sea salt", "cracked black pepper", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.6 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 583.4 [CarbohydrateContent] 0.7 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes. Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.
[Name] Cory's Famous Mac and Cheese [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2018-07-09T20:29:00Z [Description] Make and share this Cory's Famous Mac and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/Jl2h4zrITTyKo9MNaWu9_1513303454615.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1", "1", "1", "0.5", "5", "8", "1"] [RecipeIngredientParts] ["salted butter", "sharp cheddar cheese", "egg", "olive oil", "kosher salt", "elbow macaroni", "evaporated milk", "sour cream", "extra-sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 566.9 [FatContent] 31.1 [SaturatedFatContent] 16.8 [CholesterolContent] 94.9 [SodiumContent] 758.3 [CarbohydrateContent] 53.2 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot. Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
[Name] Mermaid Animal Cake Popsicles [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-07-09T20:29:00Z [Description] Make dessert extra fin-tastic with these light and fluffy funfetti cake pops, they are as delicious as they are adorable! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/C7eatywSRq2I49x6F9d3_GKhero5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/pzUlho2YSq6Kh6n44Yds_GKtutorial11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/eJWrCPYvScOS15Gl2AWs_GKtutorial7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/OIsfAGs8Tc2NaLpnXWnN_GKtutorial8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/MYPhHdpbQpiOjX2ucHga_GKtutorial9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/IesRUte2RGqfEyTbTamH_GKtutorial10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/iURnLl2bRd6qZC7Tr38e_GKtutorial5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/W2g63HDKTxid14xEwl0k_GKtutorial6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/WPr0dsBtQfOwLnHixSYy_GKtutorial3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/9QbheWASeehxCqZOLmSw_GKtutorial4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/yZC46ukhQ4LPgyD5sQ8w_GKhero6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/odqYCvtITRyJzcMqjrhO_GKtutorial1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/xPRV6BWpTCiLr1XY8iVy_GKtutorial2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/wIA4uQ3SQvOHsjAA6N3Q_GKhero4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/ldwjt7UrSjath6W8dqNF_GKhero2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/dYGPnB2Tuu1GG0dfv8tw_GKhero3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/30/BKX7EPpqT2r4P93d1NUe_GKhero1.png"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "3 1/2", "2", "5", "2", "1", "1", "0.25", "0.25", "4", NA] [RecipeIngredientParts] ["eggs", "unsalted butter", "pure vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.8 [FatContent] 23.9 [SaturatedFatContent] 13.4 [CholesterolContent] 70.1 [SodiumContent] 197.1 [CarbohydrateContent] 58.9 [FiberContent] 0.3 [SugarContent] 53.3 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 20 Cake Pops [RecipeInstructions] ["Confetti Cake Pop Tools:", "Nonstick baking spray.", "Popsicle shaped silicone mold.", "20 popsicle sticks.", "Mermaid Decoration Tools:", "Paramount crystals or vegetable oil* (optional to thin and smooth the melts].", "Black decorating icing fitted with coupler and size 1 small round piping tip.", "Gold star sprinkles.", "Pink heart sprinkles.", "Chocolate sprinkles, long.", "Multicolored pearl sprinkles (I used blue, white and gold].", "Toothpicks.", "Wax paper.", "Cake Pops:", "Preheat your oven to 350 degrees F. Generously coat your cake popsicle molds with nonstick baking spray, and place them on a baking sheet lined with parchment paper. Add the cake mix, eggs, and whole milk to a medium sized mixing bowl and whisk for 2 minutes. Transfer the batter to either a large zip top bag or a piping bag (I like to use a wide mouth glass or jar to hold the bag while filling it with batter]. Cut a corner off the bag, and pipe the batter into each popsicle cavity filling half full. Insert a popsicle stick into each, and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cake popsicles to cool for at least 15 minutes before gently removing from the molds and transferring to a cooling rack to cool completely.", "Buttercream Frosting:", "You can prepare the frosting for the mermaid’s scales while waiting for the cake pops to cool. Place the softened butter in a mixing bowl, and beat, on medium speed, using a hand mixer or stand mixer for 3 minutes until the butter is light and fluffy. Add the vanilla and mix again until incorporated. Add the powdered sugar and mix again while slowly adding the milk. You will want to start on low then work your way up to about medium speed after adding the powdered sugar or else you will have a cloud of it all over your kitchen! Mix until smooth. Divide the frosting evenly among 3 small bowls. Add a little pink, sky blue, and lavender coloring to each bowl, and mix until combined. You only need a little to achieve a soft shade, and the colors will develop and deepen a bit more as you allow them to sit prior to piping.", "Mermaid Decorations:", "Add half a bag of the bright pink and blue candy melts to 2 separate wide mouth glass jars, and then fill the rest of each jar almost completely with white candy melts. Add 1 bag of white candy melts to a third jar. Heat each jar, in the microwave, for 1 minute at 50% power, and then stir. Continue to heat in 30-second intervals, at 50% power, stirring between each set until the candy melts are smooth and fully melted in each jar. Adding white to each color creates a pastel look. If any of your melts are still lumpy looking after melting them you can add about 2 tablespoons of paramount crystals or 1-2 teaspoons of vegetable oil to each jar. Stir it in until completely combined. If any of the melts harden while working just reheat them in 30-second intervals until smooth again.", "Bunny Mermaids:", "Dip all of your bunny cake pops into the melted blue candy melts. Allow the excess to drip off of the top of each before placing onto a piece of wax paper to set. If you notice any air bubbles in the coating you can pop them immediately with a toothpick. While waiting for the first coating to harden, break off about a fourth of the fondant to form the ears and paws. Roll little balls of fondant in between your thumb and pointer finger to make the paws. The ears are made by creating teardrop shapes and pinching the tops to form a point. Use a little more of the candy melts like “glue” to attach the ears and paws to the cake pops (you may have to hold the ears on for a few seconds until they set]. Once all of the fondant pieces have set to the cake pops dip each pop again into the blue melts (allowing for the excess to drip off]. Place them back onto the wax paper to harden completely. If you are having trouble getting the ears to stay straight you can use a marshmallow underneath the ears to prop them up while they harden. Use a little of the melted pink candy melts to make the fins, and also to add a little pink to the inside of each ear. Just dip a toothpick into the melts and use it to “draw” the design (like a flattened heart shape] onto wax paper and allow to set. Break off another smaller piece of the white fondant and mix a little of the pink icing coloring into it until combined. Form tiny balls of the pink fondant and place them onto a piece of wax paper. Flatten each ball out with your fingers to form the cheeks for each animal popsicle. Once your bunnies have set you can add the buttercream mermaid scales (no fancy piping skills required]. I like to use a toothpick to draw a guideline onto each pop for the top of the mermaid’s tail. Transfer each color of buttercream frosting into either a piping bag or large zip top bag and cut about 1/2 an inch off of the corner. It’s easiest if you start with the cake pops upside down (the stick pointing up]. Pipe large round dots, in alternating colors, across the top of each pop. Then use the back off a spoon to drag the frosting up towards the top of the animal. Continue piping and dragging the frosting as you go, alternating the colors, and slightly overlapping each row until you reach the guideline (you should have about 3 rows of scales on each cake pop]. Push each fin into the buttercream scales to hold them in place. Turn the cake pops right side up, and use pearl sprinkles to form a line across the top. Use decorating icing to add the eyes and nose onto each, and a little more of the blue candy melts to attach the seashell or heart bras and hair accessories.", "Cat Mermaids:", "Dip all of your cat cake pops into the melted pink candy melts as you did for the bunnies. Place onto wax paper to set. Break off 1/4 piece white fondant and form the paws just like the bunnies, and the ears by pressing little balls of the fondant into a triangle between your thumbs and pointer fingers. Press down on each gently to flatten. Attach the fondant pieces to each cake pop with pink melts, and once set, dip again into the pink candy melts. Make lavender mermaid fins by heating a little of the lavender melts along with a handful of white melts in a small heatproof bowl in 30-second intervals. Once the final coating on the cake pops has hardened you can decorate them just as you did for the bunnies.", "Panda Mermaids:", "Dip all of the remaining cake pops into the melted white candy melts just like you did for the other 2 animals. Form paws using a little of the white fondant and attach with the white candy melts. Once the fondant pieces have set you can dip the cake pops again. The panda’s ears and eyes are made using black candy melts. Melt 1/4 bag black candy melts as you did for the other colors, and then draw 2 semi circles for the ears, and 2 ovals for the eyes for each, using a toothpick, onto wax paper. Once the coating on the pops and the black candy melts have set you can use a little more of the white candy melts to attach the ears and eyes to each cake pop, and to draw the lashes onto the eyes. Decorate as you did for the other animals, admire your mer-mazing cake popsicles, and enjoy!" ]
[Name] Almond Butter Brownies [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2018-07-09T20:34:00Z [Description] Make and share this Almond Butter Brownies 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/2002213153/QA1dy0lkRWytNKifXADA_1431031053338.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3/4", "1/4", "2", "3/4", "1/2", "1/2", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "almond butter", "eggs", "sugar", "prune puree", "vanilla", "whole wheat flour", "fine salt", "walnuts", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.2 [FatContent] 14.4 [SaturatedFatContent] 4.5 [CholesterolContent] 36.1 [SodiumContent] 231.9 [CarbohydrateContent] 28.6 [FiberContent] 4.2 [SugarContent] 19.1 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 12 brownies [RecipeInstructions] Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan. Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla. Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt. Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.
[Name] Cream Cheese Frosting [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-09T20:34:00Z [Description] Make and share this Cream Cheese Frosting recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/YdvM6rIR2aoMSJj59p82_1429336336585.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "6", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "fine salt", "vanilla extract", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 777.7 [FatContent] 56.2 [SaturatedFatContent] 32.9 [CholesterolContent] 170.8 [SodiumContent] 397.8 [CarbohydrateContent] 64.6 [FiberContent] 0.0 [SugarContent] 62.5 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner's sugar. Beat until fully incorporated. Use on your favorite red velvet cake.
[Name] Broccoli Saute [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-09T20:34:00Z [Description] Make and share this Broccoli Saute 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/2002213153/pzszMWOYSixTa7dmL5CQ_1429336339058.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["broccoli florets", "olive oil", "kosher salt", "garlic powder", "red pepper flakes", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.3 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 632.9 [CarbohydrateContent] 11.8 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside.", "In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice." ]
[Name] Crabmeat Dip [AuthorId] 2000831231 [AuthorName] Diane [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-09T20:59:00Z [Description] Make and share this Crabmeat Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/4", "1", "6", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "garlic powder", "Worcestershire sauce", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.3 [FatContent] 10.2 [SaturatedFatContent] 4.6 [CholesterolContent] 32.1 [SodiumContent] 231.8 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Preheat oven to 350F Combine cream cheese, garlic powder, Worcestershire sauce, and lemon juice. Mix until well combined. Fold in cream cheese. Place all into an ovenproof dish and top with almonds. Bake for 15 minutes until hot and bubbly. Serve with water crackers or Carr's Whole Wheat Crackers.
[Name] House Gryffindor Butterbeer Cakes [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-07-09T21:07:00Z [Description] Earn some serious house points with these magical mini cakes. Roaring with the taste of butterbeer, this dessert is simply fire. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/PIlQqIuTTgGRabEFlaGI_5172238_Harry-Potter-Gryffindor_783.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/gJHHXZ4qRhu2yiYsz75K_5172238_Harry-Potter-Gryffindor_814.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/sjdF9NS2SdmzdntDnSzP_5172238_Harry-Potter-Gryffindor_818.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/eibLU2giTZaSEVrPayrk_Template%20Gryffindor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/b8HBAjdlRupVxLlqBzQR_5172238_Harry-Potter-Gryffindor_828.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/g0iIJqPOQYqY8yoPmjQR_5172238_Harry-Potter-Gryffindor_822.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/46k5ZcCzRnCORd42qg9F_5172238_Harry-Potter-Gryffindor_809.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/n0qZI6U7QTmcDekVFbtn_5172238_Harry-Potter-Gryffindor_802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/GrO9U3AVRbiNkWbfq0MJ_5172238_Harry-Potter-Gryffindor_785.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/37/Fu41uiwSRUiR96p3JBbi_5172238_Harry-Potter-Gryffindor_812.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "1 1/4", "2 1/2", NA, NA, "2", NA, "4", "1/3", "1/2", "1/8", "2", NA] [RecipeIngredientParts] ["cream cheese", "sugar", "salt", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] 3.0 [Calories] 301.4 [FatContent] 26.9 [SaturatedFatContent] 16.4 [CholesterolContent] 97.2 [SodiumContent] 122.2 [CarbohydrateContent] 14.0 [FiberContent] 0.1 [SugarContent] 8.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8 Cakes [RecipeInstructions] Make the Butterbeer Cake: Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with nonstick spray. Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 5 minutes until combined. Turn off mixer and add butterscotch extract and red gel food coloring. Beat until combined. Pour mixture into prepared baking sheet. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely in pan. Use a 3-inch round cookie cutter to punch out 12 rounds of cake. Cut each round in half horizontally so that the cakes are about ½ inch tall. Whisk together butterscotch syrup with 1 tablespoon of hot water. Brush tops of cake with mixture and set aside. Make the Decorations: Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed. Repeat with the black candy melts, piping 4 pairs of eyeglasses. Set decorations aside in fridge to set. Make the Frosting: Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl. Add the heavy whipping cream to the standing mixer and whip to stiff peaks. Fold the whipped cream into the cream cheese mixture in 3 batches. Transfer about a fourth of the mixture to a piping bag fitted with an 826 star tip. Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine. Transfer to a piping bag fitted with an 806 round tip. Assemble the Cake: Position acetate cake collars on a parchment-lined baking sheet. Push a cake round into the bottom of the cake collar. Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over. This helps keep clean layers. Add another cake round and another layer of yellow frosting. Top it off with a final cake round. Repeat with the remaining 7 cake collars. Carefully peel off acetate. Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts.
[Name] House Slytherin Key Lime Bars [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT50M [PrepTime] PT2H [TotalTime] PT2H50M [DatePublished] 2018-07-09T21:15:00Z [Description] Ambitious? These creamy and tangy cheesecake bars are quite the success. Take one bite of this charming dessert and you&rsquo;ll find they are secretly delicious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/wmpVNUmCTfmOV6MRff7j_0301868_Harry-Potter-Slytherin_714.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/rA7rSsO1Txqu1h5y1g3v_Template%20Slytherin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/Rkvxc7YQMeBnRWP66Ozk_0301868_Harry-Potter-Slytherin_722.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/ykFDR8bbRjmPPkOFd8E5_0301868_Harry-Potter-Slytherin_719.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/L2LBb6gqRyC7JgY5LpNF_0301868_Harry-Potter-Slytherin_717.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/qMO2HU6kQhi3g4TwlZAN_0301868_Harry-Potter-Slytherin_715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/uPPGblIfSCyeBTSJg7zU_0301868_Harry-Potter-Slytherin_734.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/GFz0VlXRRGbuJK1B9GDm_0301868_Harry-Potter-Slytherin_739.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/unums1bPS1vmQNGKFEqA_0301868_Harry-Potter-Slytherin_744.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/owOOrl1CTxWO9LlKK5Om_0301868_Harry-Potter-Slytherin_742.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/38/vcbsVSiRvO5m3xHoISZx_0301868_Harry-Potter-Slytherin_738.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1/2", "3/4", "1/4", "3", "8", "1", "1/4", "1", "1/2", "1", NA, "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "unsalted butter", "salt", "cream cheese", "sweetened condensed milk", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.4 [FatContent] 28.0 [SaturatedFatContent] 17.0 [CholesterolContent] 83.4 [SodiumContent] 204.4 [CarbohydrateContent] 52.7 [FiberContent] 0.6 [SugarContent] 36.1 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 9 Bars [RecipeInstructions] Preheat oven to 350 degrees F. Line a 9x9 inch square baking pan with parchment paper so that there is some overhang on each side. Spray with nonstick spray. Add flour, sugar, butter, salt, and black gel food coloring to a food processor. Pulse until combined. Press the mixture into the prepared pan. Bake for 15 minutes, then let cool in pan for 15 minutes. Add cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy. Add sweetened condensed milk and beat. Add lime juice, extract, and green gel food coloring. Beat until combined. Pour mixture over cooled crust. Bake 30-35 minutes until set. Cool 30 minutes then cover with plastic wrap and refrigerate until chilled, 4 hours to overnight. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 9 snakes, about 2 inches tall, onto a parchment-lined baking sheet, using a toothpick to move chocolate around. Use a printed template if needed. Refrigerate until set, about 10 minutes. Once snakes are dry, spray with metallic spray and let set. Lift chilled bars from pan and cut into even squares, 3 across and 3 vertical, so you have 9 squares total. Push mini M&M’s into the bars in offset rows to create a snake-like pattern. Pipe some melted chocolate onto the back of the snakes and place in the center of the bars. Let dry before serving.
[Name] House Hufflepuff Banana Cream Tarts [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-07-09T21:19:00Z [Description] Tap into your magical cookery talents with this creamy banana tart. A touch of chocolate and a sprig of mint really bring the flavors down to earth. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/AtRAl5WZTBqUP4uUBwUA_0301871_Harry-Potter-Hufflepuff_655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/wsue10QsTjufR78ji0y6_Template%20Hufflepuff.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/X8a97ZFeQe6FNKIWcaig_0301871_Harry-Potter-Hufflepuff_608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/SiuU5STR86bsYsazBZQ5_0301871_Harry-Potter-Hufflepuff_594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/svhIkchBRIegUkVOPjZt_0301871_Harry-Potter-Hufflepuff_591.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/hr7bSfo1Sgqv2ENS4VCX_0301871_Harry-Potter-Hufflepuff_589.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/Wsa3YzYTmqRsDdNKsKKg_0301871_Harry-Potter-Hufflepuff_587.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/tM9s9dgTZ6QOwYVRsknj_0301871_Harry-Potter-Hufflepuff_636.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/LzLWi6ySQtarMtcpJwRT_0301871_Harry-Potter-Hufflepuff_634.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/gNlXvBxvSkWm37ZLEpUg_0301871_Harry-Potter-Hufflepuff_612.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/fQnZah0kRsylz9V3gOPi_0301871_Harry-Potter-Hufflepuff_610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/s47fWShzQfSexFQ2KCSR_0301871_Harry-Potter-Hufflepuff_638.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/FuLdaTgwTCmUEjWLfCsE_0301871_Harry-Potter-Hufflepuff_659.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/Cc1JA5ZBTB24aNSrXQcZ_0301871_Harry-Potter-Hufflepuff_651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/Zqj39c97QMe9dOLsPlAt_0301871_Harry-Potter-Hufflepuff_649.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/39/1BGjWWoCSVC9HWOek6fj_0301871_Harry-Potter-Hufflepuff_643.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "2", NA] [RecipeIngredientParts] ["pudding", "milk", "bananas", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.7 [FatContent] 34.1 [SaturatedFatContent] 12.4 [CholesterolContent] 17.3 [SodiumContent] 561.4 [CarbohydrateContent] 80.8 [FiberContent] 4.8 [SugarContent] 15.5 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] 4 Tarts [RecipeInstructions] Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet. Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes. Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total. Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans. Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes. Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding. Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up. Garnish each tart with a small sprig of mint and enjoy!
[Name] House Ravenclaw Earl Grey Doughnut [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-07-09T21:22:00Z [Description] These eccentric doughnuts are filled with a velvety Earl Grey custard and topped with an airy blue frosting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/WNAiLd3kTByX0OsFselr_0301860_Harry-Potter-Ravenclaw_869.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/Q19AQmlpR0OULSSs5BGP_Template%20Ravenclaw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/Rk3ik2vPSQCBRkxw3sLe_0301860_Harry-Potter-Ravenclaw_898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/qv3lUcTAm1x8lJQaNBhw_0301860_Harry-Potter-Ravenclaw_894.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/E8fOqAyGQKaHrUFuU1oY_0301860_Harry-Potter-Ravenclaw_883.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/v3W6ZJ3RUaJ5VxgruzuF_0301860_Harry-Potter-Ravenclaw_867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/BBpTWdZmTKeWhslEP2Yk_0301860_Harry-Potter-Ravenclaw_884.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/40/isg7UCgATI6Tq7DVYuGJ_0301860_Harry-Potter-Ravenclaw_870.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1", NA, NA, "1", "4", "1/3", "1/8", "2", NA, NA] [RecipeIngredientParts] ["tea bags", "vanilla pudding mix", "canola oil", "cream cheese", "sugar", "salt", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.0 [FatContent] 38.3 [SaturatedFatContent] 20.1 [CholesterolContent] 105.0 [SodiumContent] 542.6 [CarbohydrateContent] 50.5 [FiberContent] 0.9 [SugarContent] 22.7 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 8 Doughnuts [RecipeInstructions] Add milk and tea bags to a small saucepan over low heat. Heat gently for 10-15 minutes, stirring occasionally. Do not let boil. Remove tea bags. Pour milk into a bowl over ice bath and let cool, about 10 minutes. Remove the bowl from the ice bath and add vanilla pudding mix. Whisk for 2-5 minutes until thickened. Transfer to a pastry bag fitted with a round tk tip and set aside in fridge. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 8 pairs of wings onto parchment-lined baking sheet, using a template if needed. Chill in fridge until set, about 10 minutes. Spray with edible gold spray and let set. Add about 4 inches of oil in a heavy-bottomed pot and attach a thermometer. Heat oil to 350 degrees F. Fry biscuits in batches until golden brown and transfer to a paper towel-lined plate to drain. Insert a chopstick in the side of each doughnut and wiggle around to hollow some space. Fill with chilled pudding mixture. Add the cream cheese, sugar, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl. Add the heavy whipping cream and several drops of blue gel food coloring to the standing mixer and whip to stiff peaks. Fold the whipped cream into the cream cheese mixture in 3 batches. Transfer mixture to a piping bag fitted with an 826 star tip. Pipe a swirl of frosting on top of each doughnut. Sprinkle silver stars over the frosting. Insert the wings into the frosting and enjoy!
[Name] Thick, Hearty Chili [AuthorId] 2000761101 [AuthorName] Larelyn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-09T21:23:00Z [Description] My favorite chili! Lots of vegetables, great flavor, packed with protein. I like my chili thick, but you can easily dilute to your preferred thickness. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "3/4", "1", "1", "1", "2", "2", "1/4", "1/2", "1/4", "1", "1", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["water", "bell pepper", "black beans", "dark red kidney beans", "chili powder", "cayenne pepper", "cumin", "garlic powder", "diced tomatoes with green chilies", "tomatoes", "tomato sauce", "tomato paste", "chili beans", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 605.9 [CarbohydrateContent] 40.1 [FiberContent] 10.9 [SugarContent] 6.4 [ProteinContent] 12.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar. In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute. Open the cans of black beans and kidney beans into a colander. Rinse well and let drain. Dice the red pepper, leaving out the seeds and membranes. Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat. With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings. Add the jalapenos (and liquid], the onions (and liquid]. Mix well. Saute for a minute. Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes. Add the chili beans and rinsed beans. Stir. Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness. Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary. Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!
[Name] Gluten-Free Vegan Chow Mein [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-07-09T21:24:00Z [Description] Balancing the vegetables with noodles and the flavourful sauce is the success of this stunning dish. Stir fries are incredibly quick way to cook and the short time means all the ingredients retain most of their flavour, texture and nutrients. The idea is to constantly toss the ingredients so they stir fry rather than fry. You can vary the vegetables, but I found these truly bring out the ethnic chow mein flavour. Enjoy [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "2", "1/2", "12", "2", "16", "2", "2", "1", "2", "3", "1"] [RecipeIngredientParts] ["tamari soy sauce", "garlic cloves", "pure maple syrup", "tapioca starch", "extra virgin olive oil", "extra firm tofu", "napa cabbage", "carrots", "zucchini", "bean sprouts", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.1 [FatContent] 15.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1073.7 [CarbohydrateContent] 16.1 [FiberContent] 4.5 [SugarContent] 8.7 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside. Cook noodles per package directions, drain and refresh under cold running water. Set aside. Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside. Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes. To serve, top with green onions and sesame seeds.
[Name] Gluten-Free Vegan Chow Mein [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-07-09T21:25:00Z [Description] Balancing the vegetables with noodles and the flavourful sauce is the success of this stunning dish. Stir fries are incredibly quick way to cook and the short time means all the ingredients retain most of their flavour, texture and nutrients. The idea is to constantly toss the ingredients so they stir fry rather than fry. You can vary the vegetables, but I found these truly bring out the ethnic chow mein flavour. Enjoy [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001912301/DhRjKfwdQBOeiB9i2Dao_gluten-free-vegan-chow-mein..jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "2", "1/2", "12", "2", "16", "2", "2", "1", "2", "3", "1"] [RecipeIngredientParts] ["tamari soy sauce", "garlic cloves", "pure maple syrup", "tapioca starch", "extra virgin olive oil", "extra firm tofu", "napa cabbage", "carrots", "zucchini", "bean sprouts", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.1 [FatContent] 15.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1073.7 [CarbohydrateContent] 16.1 [FiberContent] 4.5 [SugarContent] 8.7 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside. Cook noodles per package directions, drain and refresh under cold running water. Set aside. Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside. Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes. To serve, top with green onions and sesame seeds.
[Name] Philly Steak Sandwiches [AuthorId] 513226 [AuthorName] MmLeaf05 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-07-09T21:25:00Z [Description] Found this on allrecipes. I marinate the meat in a few tablespoons of olive oil and the seasoning for at least 4 hours, most of the time overnight. I use provolone instead of swiss cheese, for personal taste. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "3", "1", "1", "3", "4"] [RecipeIngredientParts] ["beef sirloin", "salt", "black pepper", "paprika", "chili powder", "onion powder", "garlic powder", "dried thyme", "dried marjoram", "dried basil", "onion", "green bell pepper", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.7 [FatContent] 33.2 [SaturatedFatContent] 11.3 [CholesterolContent] 104.6 [SodiumContent] 709.1 [CarbohydrateContent] 36.4 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 35.2 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] ["Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.", "Heat half of the oil in a skillet over medium-high heat. Saute the beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and sate the onion and green pepper.", "Preheat oven on broiler setting.", "Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve." ]
[Name] Choc. Chip Pancakes [AuthorId] 2002049556 [AuthorName] Thats_Messed_Up [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-07-09T21:27:00Z [Description] Make and share this Choc. Chip Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "3/4", "1/4", "1/2", "1", "2", "1/4", "4"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "vanilla extract", "ground cinnamon", "chocolate chips", "milk", "eggs", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.4 [FatContent] 5.7 [SaturatedFatContent] 3.3 [CholesterolContent] 33.0 [SodiumContent] 146.9 [CarbohydrateContent] 12.6 [FiberContent] 0.6 [SugarContent] 3.7 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] 16 Pancakes [RecipeInstructions] ["Mix the dry ingredients together (flour, baking powder, sugar, etc -- And choc. chip comes later].", "Mix the wet ingredients together (milk, vanilla extract, eggs, etc -- ].", "Mix both dry AND wet ingredients together.", "Put in the choc. chips. Mix some more.", "Put a large pan on the stove.", "Turn the heat of the burner to 5 max.", "Put 1/4 cups of batter into the pan SEPARATELY.", "When the pancakes start to bubble flip it. (If it does not look done, don't flip it for 30 secs.].", "Finally, after you finish up on ALL of you pancakes enjoy eating them!" ]
[Name] Dad's Favorite Banana Cake [AuthorId] 319433 [AuthorName] HKRN1439 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-09T21:27:00Z [Description] Make and share this Dad's Favorite Banana Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 2/3", "2 1/2", "1 1/4", "1", "1", "1 1/4", "2/3", "2"] [RecipeIngredientParts] ["shortening", "sugar", "all-purpose flour", "baking powder", "baking soda", "salt", "buttermilk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.1 [FatContent] 9.5 [SaturatedFatContent] 2.4 [CholesterolContent] 23.7 [SodiumContent] 272.7 [CarbohydrateContent] 40.4 [FiberContent] 1.0 [SugarContent] 23.5 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Preheat oven to 350.", "Blend shortening and sugar together in a mixing bowl with electric mixer. Mix together in a bowl, or on a piece of waxed paper, flour, soda, powder, salt. Add dry ingredients into mixer. Add bananas and half of the buttermilk, mix until moistened. Beat for two minutes on medium speed. Add the rest of the buttermilk and the eggs, beating two more minutes. Pour into two greased and floured nine inch cake pans and bake at 350 degrees until done-approximately 30 minutes. Cool for 10 minutes in pans, then remove from pans to finish cooling. When cool frost with banana icing." ]
[Name] Yellow Split-Pea Soup With Sweet Potatoes and Kale [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2018-07-09T21:27:00Z [Description] This recipe is adapted from one I found years ago on the Fat Free Vegan blog. I've made it many times, and it freezes well. The mustard seeds are a key part of the recipe. I usually double the garlic and ginger, especially if I have a cold. It's very filling and satisfying because it's so thick and hearty. Naan bread is a perfect accompaniment. Can also be served over basmati (or your favorite) rice. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "1 1/2", "1", "1/4", "2", "2", "2", "8", "3", "1 -2", "1", "1"] [RecipeIngredientParts] ["onions", "cumin seeds", "black mustard seeds", "ginger paste", "fresh ginger", "garlic", "sweet potatoes", "water", "mild curry powder", "garam masala", "salt", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.3 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 921.3 [CarbohydrateContent] 57.2 [FiberContent] 21.1 [SugarContent] 8.5 [ProteinContent] 20.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spray a large soup pot with cooking spray and heat on medium. Saute onions for 5 minutes or until they become translucent. Push onions to the side of the pot and add the cumin seeds and mustard seeds to the bottom-center of the pot. Add vegetable oil on top of cumin seeds and mustard seeds and stir lightly. When the mustard seeds begin to pop, stir the onions into the seed mixture. Add the ginger and garlic and cook for one more minute. Add sweet potatoes, water, split peas, and one tablespoon of curry powder (or garam masala]. Stir well. Cover the pot and simmer for one hour. Stir regularly to ensure that the split peas don't stick to the pot. Add more water if necessary. Stir kale into the soup and cover. Cook for 10 additional minutes on low (or slightly less time if you want the kale to retain any crunch].
[Name] White Bean Stew With Swiss Chard and Tomatoes [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-09T21:36:00Z [Description] Make and share this White Bean Stew With Swiss Chard and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1/4", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["swiss chard", "extra virgin olive oil", "garlic cloves", "crushed red pepper flakes", "diced tomatoes", "cannellini beans", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.8 [FatContent] 15.0 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 1098.8 [CarbohydrateContent] 31.9 [FiberContent] 11.6 [SugarContent] 9.3 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.", "In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.", "Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.", "Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve." ]
[Name] Chambord Brownies [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-09T21:37:00Z [Description] Make and share this Chambord Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1/2", "1", "2", "1/2", "2", "1", "2", "3/4"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "flour", "salt", "powdered sugar", "butter", "Chambord raspberry liquor", "chocolate chips", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.9 [FatContent] 30.2 [SaturatedFatContent] 18.0 [CholesterolContent] 100.2 [SodiumContent] 369.4 [CarbohydrateContent] 64.9 [FiberContent] 2.2 [SugarContent] 48.6 [ProteinContent] 4.8 [RecipeServings] 16.0 [RecipeYield] 32 small brownies [RecipeInstructions] Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan. Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature. Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies. Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies. Cut into 32 small pieces. Keep refrigerated until ready to serve.
[Name] Green Soup With Sweet Potatoes [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2018-07-09T21:37:00Z [Description] Make and share this Green Soup With Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1 1/4", "3 1/2", "2 -3", "1", "1", "8", "3", "1", "1"] [RecipeIngredientParts] ["olive oil", "yellow onions", "sea salt", "sweet potatoes", "water", "fresh sage leaves", "kale", "chard leaves", "garlic cloves", "vegetable broth", "black pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.9 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1853.7 [CarbohydrateContent] 42.1 [FiberContent] 6.8 [SugarContent] 8.4 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a medium pot over medium-low heat. Add the onions and a pinch of sea salt and stir frequently until the onions are soft and golden brown, 30 to 40 minutes. Meanwhile, place the sweet potatoes in a large pot with 3 1/2 cups of water, 1/2 teaspoon of salt, and the sage. Bring to a boil. Lower the heat and simmer, covered, about 10 minutes. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes, along with garlic and vegetable broth. Cover and simmer gently for 20 minutes. Add the onions to the soup and let cool slightly. Puree the mixture in the blender, in batches, and return pureed soup to the pot. (Or use an immersion blender directly in the pot.] Season to taste with salt, pepper, and lemon juice. To serve, drizzle olive oil over individual bowls of soup.
[Name] Tomato-Eggplant Sauce for the Slow Cooker [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2018-07-09T21:38:00Z [Description] Make and share this Tomato-Eggplant Sauce for the Slow Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "tomato paste", "red wine", "water", "eggplant", "yellow onion", "garlic cloves", "dried oregano", "dried basil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 430.0 [CarbohydrateContent] 18.9 [FiberContent] 6.4 [SugarContent] 10.0 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in slow cooker and cook on low for 5 to 7 hours, until eggplant is soft and sauce is thick. Serve over pasta or polenta.
[Name] Dill Chicken Salad Sandwich [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-07-09T21:38:00Z [Description] A tasty, fresh chicken salad sandwich with a bright dill flavor. As with all of my recipes, this is a work in progress being noted here so I don't forget it :-) *Note on the chicken: I originally used grilled chicken breast but I found the grilled flavor interfered with the mayo / dill flavor. Then I tried baked chicken breasts (cut into small cubes). This was okay, but I found it a bit chunky and a tad dry. The latest version uses pulled rotisserie cooked chicken. While the tenderness and flavor are great, I feel like the greasiness is a bit heavy making the finished texture a bit pasty. Next iteration will use chicken breasts slow-cooked in chicken broth to try and alleviate the greasiness. I will update afterwards. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1 1/2", "2", "1", "4 -6"] [RecipeIngredientParts] ["fresh dill", "salt", "pepper", "garlic powder", "onion powder", "celery", "mayonnaise", "tomatoes", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.1 [FatContent] 12.3 [SaturatedFatContent] 6.7 [CholesterolContent] 38.2 [SodiumContent] 818.4 [CarbohydrateContent] 34.9 [FiberContent] 4.2 [SugarContent] 9.1 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 5-6 cups [RecipeInstructions] ["Pull all the meat from the chicken. This should sum to about 4 cups or so.", "Add the salt, pepper, garlic powder, onion powder, dill, celery and the mayonnaise. Mix thoroughly.", "Cover and shill overnight for flavors to meld.", "For sandwiches: Slice croissants in half to form top and bottom. Spread a bit of mayo on the bottom half. Place about 1/2 leaf of lettuce on the mayo. Place two scoops, side-by-side (about 1/4 cup each] on top of the lettuce. Place a tomato slice ( I prefer about 1/4 inch thick] on top of each mound of chicken salad (should be two slices per croissant]. Cut in half, pick through to hold it in place and plate." ]
[Name] Sharky's Favorite Oatmeal [AuthorId] 2002022081 [AuthorName] sharkycharming [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-07-09T21:39:00Z [Description] I've been tweaking and sharing this recipe for years. I love it because it's very healthy but satisfies my sweet tooth and is quite filling. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1/2", "6", "1", "4"] [RecipeIngredientParts] ["steel cut oats", "milk", "salt", "cinnamon sticks", "vanilla extract", "dark brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.5 [FatContent] 5.2 [SaturatedFatContent] 2.7 [CholesterolContent] 15.2 [SodiumContent] 184.4 [CarbohydrateContent] 22.6 [FiberContent] 1.8 [SugarContent] 6.0 [ProteinContent] 6.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the milk and oats. Cover and refrigerate overnight or at least 6 hours. Transfer the oats and milk mixture to a heavy-bottomed saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat and simmer gently, stirring frequently, uncovered, for 10 minutes. Stir in the vanilla and sugar, and simmer and stir for 5 more minutes. Can be served immediately with any toppings you like (fruit, honey, nuts, maple syrup, yogurt, cream, chocolate chips, etc.]. If you want to serve it later, pour into a container (such as a square baking pan], cover, and refrigerate. It's great cold, believe it or not, sort of like bread pudding. Or you can reconstitute it into its creamy state by adding a little water and microwaving or heating in a saucepan.
[Name] Deep Dish Pizza! [AuthorId] 1133190 [AuthorName] run for your life [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2018-07-09T21:41:00Z [Description] From Americas Test Kitchen. There is a dough recipe that goes with this but we found it easier and almost just as good to use trader joes pizza dough or any pizza dough recipe you like. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", NA, "2", "1", "1/4", "2", "1", NA, "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "onion", "dried oregano", "table salt", "garlic cloves", "crushed tomatoes", "sugar", "fresh basil leaves", "olive oil", "ground black pepper", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.6 [FatContent] 24.1 [SaturatedFatContent] 13.2 [CholesterolContent] 72.1 [SodiumContent] 686.7 [CarbohydrateContent] 12.6 [FiberContent] 2.7 [SugarContent] 1.3 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] 2 pizzas [RecipeInstructions] FOR THE SAUCE: heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper. Adjust oven rack to lower position and heat oven to 425 degrees. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Add optional toppings. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
[Name] Lemonade [AuthorId] 2002183269 [AuthorName] KatieMarie425 [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-07-09T21:44:00Z [Description] Make and share this Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "3"] [RecipeIngredientParts] ["sugar", "water", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 63.2 [FiberContent] 1.0 [SugarContent] 60.8 [ProteinContent] 0.4 [RecipeServings] 5.0 [RecipeYield] 2 Quarts [RecipeInstructions] 1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. 2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 5 cups water. 3. Keep the use lemons and into the lemonade for flavour and presentation.
[Name] Ghirardelli Choc. Brownie [AuthorId] 2002049556 [AuthorName] Thats_Messed_Up [CookTime] PT42M [PrepTime] PT20M [TotalTime] PT1H2M [DatePublished] 2018-07-09T21:44:00Z [Description] A yummy way to finish the day. I found this recipie and thought it would be a delicious thing to bake. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["19", "1/4", "1/4", "1"] [RecipeIngredientParts] ["water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.0 [FatContent] 12.0 [SaturatedFatContent] 1.9 [CholesterolContent] 15.5 [SodiumContent] 150.5 [CarbohydrateContent] 36.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 14 brownies [RecipeInstructions] Pre-heat oven to 325&deg;F Prepare (8x8 metal] baking pan by lightly greasing or spraying with non-stick cooking spray. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and fudge pouch (enclosed]:stir unit well blended. Spread evenly in pan. Do NOT over bake. Fresh-baked brownies appear under-baked but cool to done-ness. For thicker brownies, make using 2 tbs of water, 1/4 cup of veg. oil, and 2 eggs. Bake as directed.
[Name] Slowcooker Savory Cheese Soup [AuthorId] 420099 [AuthorName] Proud2beMrsD [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-07-09T21:44:00Z [Description] This comforting soup from Anne Huseby of Lakeville, Minnesota is a welcome treat on wintry days. &nbsp;It's so satisfying, you might wish there were leftovers! [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["14 1/2", "1/4", "1/4", "1", "1", "2", "1/8 - 1/4", "2", "2", "3", "3/4", "1/3"] [RecipeIngredientParts] ["chicken broth", "carrot", "celery", "onion", "butter", "pepper", "all-purpose flour", "cold water", "cream cheese", "beer", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.2 [FatContent] 33.9 [SaturatedFatContent] 19.9 [CholesterolContent] 101.4 [SodiumContent] 1133.7 [CarbohydrateContent] 13.0 [FiberContent] 1.1 [SugarContent] 3.7 [ProteinContent] 18.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 1 1/2 quart slow cooker, combine the first seven ingredients.  Cover and cook on low for 5 hours. Combine the flour and water until smooth, stir into the soup.  Cover and cook on high for 30 minutes or until thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer or additional broth. Cover and cook on low for 10 minutes or until heated through. Top with croutons, bacon, and green onions if desired.
[Name] Italian Pizza Crust [AuthorId] 2002213053 [AuthorName] yohn47 [CookTime] PT10M [PrepTime] PT8H [TotalTime] PT8H10M [DatePublished] 2018-07-09T21:44:00Z [Description] Make and share this Italian Pizza Crust recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "2", "2", "2", "1 3/4"] [RecipeIngredientParts] ["flour", "salt", "olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1156.1 [FatContent] 16.6 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 2339.6 [CarbohydrateContent] 216.3 [FiberContent] 8.7 [SugarContent] 0.8 [ProteinContent] 30.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["- Dissolve the salt into the water.", "- Make a volcano sort of mountain from the flour and put the water in it's \"crater\".", "- Carefully blend up to 10% of the flour into the water, then add dry yeast.", "- Add the olive oil and blend everything by hand until all flour is incorporated.", "- Knead the dough for min 10 minutes and max 15 minutes to an even elastic ball with the tacky property of a post-it note. The warmth of your hands helps activate the yeast.", "- Let the whole rise for 2 hours at 77 degF (25 deg C] under a damp dishcloth (not too wet, we are not water boarding the dough].", "- Part the dough in 4 smaller balls.", "- Let the smaller balls rise for another 4 to 6 hours under a damp cloth.", "- Each ball should make a 12-14 inch pizza. The dough can be stored in a refrigerator for four days or in a freezer (well wrapped in cling film] until needed.", "When ready to make, flatten the ball and spread into a rough circle by hand. The dough should be elastic, so you have to force it a bit. Roll a crust edge if desired. Top with your favorite sauce and toppings and bake at 450F on a pizza stone or heavy baking sheet for 8-10 minutes. Watch it, don't walk away, as the crust can burn quickly. Remove from the oven when the crust edge is golden brown." ]
[Name] Watermelon Blueberry Salad With Balsamic Dressing [AuthorId] 2002176974 [AuthorName] Katie M. [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-07-09T21:44:00Z [Description] I really wanted to showcase the 18 year aged balsamic I recently purchased so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cookout or a wonderful light refreshing snack to eat whenever you want! I&rsquo;m sure this won&rsquo;t be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing will make the cheese wet. Here is a little more about the oil and vinegar used in this recipe: Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook&rsquo;s kitchen. Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/59/LBpoNHJXS9Ch4ajTWhf9_watermelon-cover.jpg" [RecipeCategory] Cheese [Keywords] ["Berries", "Melons", "Fruit", "Spring", "Summer", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -5", "1", "1/3", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["watermelon", "fresh blueberries", "feta", "olive oil", "fresh parsley", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.3 [FatContent] 4.3 [SaturatedFatContent] 1.6 [CholesterolContent] 7.4 [SodiumContent] 95.8 [CarbohydrateContent] 12.3 [FiberContent] 1.0 [SugarContent] 9.7 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk the balsamic, olive oil, and salt and pepper. Carefully toss the cubed watermelon, blueberries, and parsley or mint. Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
[Name] Traditional Pasta Sauce [AuthorId] 2002213053 [AuthorName] yohn47 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-07-09T21:44:00Z [Description] Make and share this Traditional Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["125", "3", "2 -4", "1", "1/2", "18", "250", "1", "1", "1 1/2"] [RecipeIngredientParts] ["olive oil", "red onions", "garlic cloves", "fresh oregano", "marjoram", "beef broth", "ground beef", "turkey", "sugar", "salt", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1092.5 [FatContent] 39.6 [SaturatedFatContent] 8.1 [CholesterolContent] 42.5 [SodiumContent] 1620.5 [CarbohydrateContent] 145.7 [FiberContent] 8.8 [SugarContent] 14.1 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pomodoro passata is passed sieved tomatoes. Make it yourself using a food mill and blanched, peeled ripe Roma tomatoes. You will be happy you did this. Using canned tomatoes is possible but the flavor just will not be the same. Take a sauce pan and put the olive oil on low heat. When it's hot but not smoking throw in the chopped unions and garlic or shallots. Add a handful of fresh Oregano (or Marjoram which is the tame version of the same family.]. Simmer until onions begin to lose their color. Add the broth and simmer this all slowly until the onions and garlic are glacé. Add grounded beef. Now power up the stove to med-high and sauté this until the meat is cooked. Stir constantly - do not stop stirring. With the fire still high add the tomatoes and stir it all together. Keep stirring until it starts to boil, then turn down the stove to low. Add 1 tablespoon of sugar and salt and stir. Your tomato sauce should give of a yeasty odor at this point. This is what you are seeking. Let the sauce simmer on low heat, stirring occasionally. It's done when the yeasty odor is gone. This should take about 1 hour. Now boil your pasta in well-salted water. Drain and return to the pot. Add sauce (not too much, it's not pasta soup] and grate some good Parmesan on top. Eat as soon as it comes on the table. Add salt and pepper if you choose. In Italy you eat pasta when it comes and you do not wait for the rest to be served. Not even the Queen of Sheba is allowed to ruin your pasta. Drink a good red wine with it and be sure never to drink wine when you eat salad. It's embarrassing.
[Name] Shrimp Po&rsquo; Boy- a Lighter Version [AuthorId] 2002176974 [AuthorName] Katie M. [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-07-09T21:46:00Z [Description] I was really craving a Po&rsquo; Boy the other day and I had a bunch of shrimp on hand so I decided to make a lighter version of this classic New Orleans sandwich (but not by much). Why would I even try to make a lighter version of a Po&rsquo; Boy you ask? Well, because I am lazy and didn&rsquo;t feel like battering and frying shrimp (real life y&rsquo;all) and I try to throw Greek yogurt into any sauce I can! Now, I made our Po&rsquo; Boys all dressed, this just means that they had lettuce, tomatoes, and pickles on them. Traditionally Po&rsquo; Boys are made on fresh French Baguettes, I put ours on a plain ole sub roll, but any roll will work. The traditional sauce that goes on a Po&rsquo; Boy is called remoulade and made of mayo, pickles or capers, and mustard. A remoulade is very similar to an aioli or tartar sauce, but better in my opinion. To lighten up the traditional remoulade sauce that goes on the Po&rsquo; Boy sandwich, I made it with half mayo and half Greek yogurt. Greek yogurt adds protein and cuts a good bit of the fat out. Also, I didn&rsquo;t batter and fry the shrimp, just sauteed them cutting out the additional carbs and fat. Spices are a great way to add tons of flavor without any added calories; in this recipe, smoked paprika and creole seasoning are key spices that add mouth full of flavor. In my opinion, this was better- juicier more tender shrimp. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/61/1orc4ztYQCWWe7a4224M_poboy_cover.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/61/Fh34R29CRkiGICUq8qyF_poboy.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cajun", "Creole", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "4 -5", "2 -3", "1", "1 -2", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["lettuce", "cabbage", "tomatoes", "shrimp", "pickles", "garlic powder", "cayenne pepper", "lemon juice", "olive oil", "remoulade sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.6 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 214.3 [SodiumContent] 1275.0 [CarbohydrateContent] 33.6 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and de-vein the shrimp if it isn’t already. Pat shrimp dry, put in a bowl and toss with the garlic powder, smoked paprika, Cajun seasoning, cayenne pepper, and lemon juice. Heat a pan to medium heat and add 1 Tbs. of olive oil. Add shrimp in one layer, depending on the size of your pan, you may have to cook in batches. Saute shrimp for about 2 minutes on each side until they are no longer opaque, take off heat as soon as they are done. Pull some bread out of the middle to make room for shrimp and toast rolls lightly, this is optional. Put Romulade sauce on the buns, then add lettuce, tomato, and pickle. Pile high with the shrimp and drizzle with more Romulade sauce if you would like.
[Name] Salsa for the Garlic Sensitive [AuthorId] 2002213053 [AuthorName] yohn47 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-07-09T21:46:00Z [Description] Make and share this Salsa for the Garlic Sensitive recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "fresh cilantro", "sweet onion", "serrano chili", "limes, juice of", "lemon", "roasted cumin", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 4.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 425.1 [CarbohydrateContent] 14.7 [FiberContent] 3.9 [SugarContent] 4.4 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add all ingredients to a food processor and blend to desired consistency. This can be anything from roughly chopped to pureed depending on how long the machine is run and how you like to eat salsa.", "Taste. Add additional cumin, salt, paprika until it tastes the way you like it. If it is too mild, add a pinch of cayenne pepper. Be careful as it will get hotter as it rests.", "Serve immediately or chill in a refrigerator. It generally tastes best the second day.", "TIPS: to alter the flavor, try roasting the tomatoes and chilis for a few seconds before using them. To reduce the onion intensity, chop by hand and soak in warm water for 10 minutes before draining and using. Try using a red or a yellow onion in this manner. Try adding some cooked black beans and yellow corn after making and before chilling." ]