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[Name] Chocolate Chip Cookies (With Special Ingredient) [AuthorId] 2002176974 [AuthorName] Katie M. [CookTime] PT15M [PrepTime] PT18M [TotalTime] PT33M [DatePublished] 2018-07-09T21:47:00Z [Description] This is one of my favorite chocolate chip cookie recipes. I first tried them in my college public speaking class where students had to give a demonstration speech. A student demonstrated this cookie recipe and blew our minds because of the secret ingredient. Well, the secret is that they have chickpeas in them. You can&rsquo;t taste them but it provides a nice fluffiness and lends itself to a more filling cookie along with oats. Now the chickpeas don&rsquo;t replace any of the other typical ingredients in a cookie it simply adds more fiber and protein. When I make these cookies, I tell everybody to try them before I tell them what&rsquo;s the special ingredient is, everyone seems to be pretty blown away when they find out there are chickpeas in them. You can tell the texture is a bit different, but you can&rsquo;t really tell why. These chocolate chip cookies really are more like an oatmeal cookie meets chocolate chip cookie with some chickpeas just thrown in there. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/63/zxef9M8fQKW9k2UR8fzz_0S9A1661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/63/bQSIkRAhQamyeBfKKKWk_0S9A1635.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/63/fcpuLcQ3SVyctXtppB6M_0S9A1653.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/63/3x7MKTJTDqiTnBCsW1cI_cookies.jpg" ] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Oatmeal", "Breakfast", "Dessert", "Cookie & Brownie", "Grains", "Beans", "Kid Friendly", "< 60 Mins", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] [NA, "3/4", "3/4", "2", "2", "1", "2", "2", "1/3", "1", "1/4"] [RecipeIngredientParts] ["light brown sugar", "butter", "pure vanilla extract", "chickpeas", "all-purpose flour", "rolled oats", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.9 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 9.2 [SodiumContent] 113.2 [CarbohydrateContent] 17.1 [FiberContent] 1.2 [SugarContent] 8.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 40 Cookies [RecipeInstructions] Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size. In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then chickpeas and oat mixture. Add the flour, baking soda, and salt, and mix on low speed until thick dough forms. Fold in chocolate chips. Scoop with a tablespoon and a half (1 inch] ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart. Press gently with your fingers or a fork to flatten. These cookies do not spread out. Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
[Name] Chicken Sat&eacute; With Ginger Garlic Sugar Snap Peas [AuthorId] 2002176974 [AuthorName] Katie M. [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2018-07-09T21:47:00Z [Description] Sat&eacute; is a dish made by putting some meat on a skewer and grilling it with warming spices that originated from Indonesia. Sat&eacute; is meant to get charred, the best way to do so is on the grill. Sat&eacute; can be made with any meat, however, lamb, fish, chicken, and pork work best. For this recipe, I used chicken thigh and leg pieces (de-boned and mixed together from Costco). Chicken Sat&eacute; can be either a main dish or an appetizer. I know I wanted an equally easy side dish to go with this quick and easy dinner. While I was in the grocery store the sugar snap peas popped out at me. Sugar snap peas can be eaten raw or cooked, so I know I could get a quick saute on them with some garlic and ginger and that would be fine for dinner. You will also need skewers, if using wooden ones, soak in water for a minimum of 30 minutes to prevent burning. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002176974/JraZraarSqLLEIwkpFLw_chickensate.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/64/a6XZZsQSRqGMDSJfrSr0_chickensate.jpg"] [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "3", "3/4", "2", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["chicken breast", "coconut oil", "garlic cloves", "sugar snap pea", "garlic cloves", "fresh ginger", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.4 [FatContent] 27.8 [SaturatedFatContent] 6.3 [CholesterolContent] 95.3 [SodiumContent] 87.9 [CarbohydrateContent] 8.4 [FiberContent] 2.9 [SugarContent] 1.4 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into one inch strips (will be woven onto skewers later].", "Combine all the chicken Saté ingredients into a plastic baggie or bowl to marinate for a minimum of 2 hours, preferably overnight.", "Once the chicken has had time to marinate, weave pieces onto skewers (if using wooden make sure they soaked for at least 30 minutes].", "Next place chicken skewers on a pre-heated grill with a lightly oiled grate (medium-high heat], you can also use a hot griddle pan.", "Cook for about 2 1/2 – 3 minutes on each side or until the meat releases from the grill (if using a meat other than chicken the cooking time may vary].", "Make sure to get a good char and grill marks on the chicken. For an appetizer I would leave on the skewers to dip in a sauce.", "Serve hot with some soy sauce (Mix 2 Tbs soy sauce, 1 tsp minced shallot, pinch of sugar, splash of lime juice] or a Thai peanut sauce (I didn’t have time to make one, but here is a good recipe].", "Rinse the snap peas and pat dry.", "Trim the peas: Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you and the thicker point to the top (point that was picked from plant]. Cut the top of the pea and pull off the tough string that runs along the length of the pod. (see picture above].", "In a saute pan, heat the sesame and chili oil on medium heat.", "Once oil is hot, add the ginger and let it sit for about 45 seconds.", "Add the sugar snap peas and toss in with the oil and ginger.", "Let them cook for about 2 minutes, stirring occasionally.", "Add in garlic, salt and pepper and stir everything together.", "Let the peas saute for another 3-4 minutes so they soften up a little more (you do not want them to cook into mush, they should still have a snap to them].", "Squeeze the lime on and cut the heat off and serve them warm." ]
[Name] Fried Sausage Sauerkraut Balls [AuthorId] 2002176974 [AuthorName] Katie M. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-09T21:47:00Z [Description] Do you have a dish that if it isn&rsquo;t served at a holiday meal you&rsquo;re a little upset? Sauerkraut balls is that dish for me; I expect my mom to make these every Christmas (and so does my uncle haha). Well, she got tired of me asking so she gave me the recipe and made my sister and I make it last Christmas. Now I have no excuse to beg for them, I have to make them on my own now. This recipe wraps up my family recipe themed streak of blog posts. But don&rsquo;t worry I will have more in the future, I just wanted to showcase some of my favorites back to back. These may be a bit time consuming but are so worth it! It&rsquo;s best to double the batch since they freeze well and will be gobbled up! This recipe will make 2 dozen balls. Also having a partner in the kitchen will also help. Someone to roll and dip the balls and someone to fry them up and take them out. These little &lsquo;kraut balls are delicious: crispy and crunchy on the outside &mdash; warm and creamy on the inside from the cream cheese. They are great for any party; like I said we usually have them around a holiday. Put that sauerkraut and sausage to good use and try these out because they are addictive, you&rsquo;ll just want to keep popping them in your mouth! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002176974/md2jo9nIQF6vJOyumeQI_sauerkrautballs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/65/k9MHCnjIT4qg3fA7woB6_sauerkrautballs.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Christmas", "< 60 Mins", "Deep Fried", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1", "2", "2", "1/2", "1/4", "1/4", "2", "3", "1"] [RecipeIngredientParts] ["ground sausage", "onion", "sauerkraut", "cream cheese", "dried parsley", "prepared mustard", "cracked black pepper", "all-purpose flour", "eggs", "milk"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 129.1 [FatContent] 9.1 [SaturatedFatContent] 3.7 [CholesterolContent] 39.8 [SodiumContent] 319.5 [CarbohydrateContent] 6.6 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 24 balls [RecipeInstructions] In a skillet over med-high heat, add the sausage and onions to brown. Drain excess grease by putting on a plate covered with paper towels. In a mixing bowl, add all the sausage mixture ingredients and thoroughly mix together all ingredients. Put mixture in the refrigerator to chill for 30 mins to an hour. Shape into small balls. You can use a small ice cream scooper or tablespoon to help you. Roll balls in flour. Add milk to egg mixture and dip flour coated balls into egg mixture. Roll balls into bread crumbs. Fry in at least 1/2 inch of oil or other fat to brown. Takes about 30-45 seconds on medium-high heat. Put on a paper towel-lined plate to drain. **If you would like to save to eat at a later time freeze them after they have cooled slightly at this point. From Freezer: Bake in 375 degrees preheated oven for 15- 20 minutes. Serve warm, but be careful they are piping hot right out of the oven/fryer.
[Name] Boozy Banana Pudding [AuthorId] 2002213122 [AuthorName] KrazyKat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-07-09T21:47:00Z [Description] Make and share this Boozy Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "1", "16", "1", "1/2", "2 -3", "11"] [RecipeIngredientParts] ["instant vanilla pudding", "water", "vodka", "rum", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.4 [FatContent] 25.7 [SaturatedFatContent] 13.2 [CholesterolContent] 63.6 [SodiumContent] 469.9 [CarbohydrateContent] 82.9 [FiberContent] 1.4 [SugarContent] 49.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix condensed milk, pudding, water and vodka together. Chill for approximately 5 minutes. Fold in the whipped cream. Next layer in serving dish vanilla wafers, pudding, bananas. Repeat layers till bowl is filled. (I did 3 layers]. Finish off with the pudding on top. Chill for a couple of hours and serve with additional whipped cream if desired. For stronger pudding mix switch out equal amounts of vodka for water. You can also use the flavored whipped cream.
[Name] Fried Green Tomatoes [AuthorId] 2002089680 [AuthorName] butch_howard [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-09T21:47:00Z [Description] Make and share this Fried Green Tomatoes 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/53/62/67/z4PfZkNJTUaahpaj8YwL_Fried%20Green%20Mators.jpg" [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "3", "1", "2", "1"] [RecipeIngredientParts] ["green tomatoes", "flour", "garlic powder", "onion powder", "cornstarch", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1011.9 [FatContent] 6.4 [SaturatedFatContent] 2.2 [CholesterolContent] 9.8 [SodiumContent] 730.0 [CarbohydrateContent] 208.6 [FiberContent] 11.5 [SugarContent] 24.6 [ProteinContent] 30.1 [RecipeServings] nan [RecipeYield] 8 Slices [RecipeInstructions] Heat oil in a deep fryer, cast iron pan or what ever you use to deep fry. Cut off the top and discard. Slice tomatoes into 1/2 slices and discard the bottom. In a large bowl combine all the dry ingrediants except the corn starch. With a wisk stir until mixed well. Add corn starch to a deep bowl. Pour buttermilk into a bowl. Lightly salt the tomato slices on both sides. The Frank's hot sauce has salt, so don't go overboard. If you choose not to use Frank's use a little more salt. When the oil is at temperature use a fork to pick up a slice. Put it into the cornstarch and coat. Tap off the excess cornstarch and dip into the buttermilk a couple times. Then coat it the flour mixture. Add to the oild and repeat until you have several slices cooking. Occasionally flip to brown evenly on both sides. Once they are golden brown, remove from oil and place on a pan or plate covered in a papertowl. (Optional] Sprinkle whatever amount of Frank's you want and enjoy.
[Name] No-Bake Strawberry Cheesecake [AuthorId] 2002188203 [AuthorName] Jennifer Y. [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2018-07-09T21:47:00Z [Description] I had fresh strawberries one day so I decided to play around and here's what I came up with! The fresh strawberry sauce that is used in the cream cheese layer and as a topping really makes this fruity and delicious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/68/2OcVyNaMTpsGrcxWrVd1_Strawberry%20Cheesecake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002188203/BeuSHwNrQJC8w68wObVn_Strawberry%20Cheesecake.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "5", "1/4", "1/4", "1", "1/4", "1", "1", "1", "4", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["graham crackers", "unsalted butter", "sugar", "salt", "fresh strawberries", "sugar", "vanilla", "cornstarch", "water", "cream cheese", "sugar", "vanilla", "strawberry sauce", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.6 [FatContent] 54.8 [SaturatedFatContent] 32.9 [CholesterolContent] 144.0 [SodiumContent] 509.1 [CarbohydrateContent] 51.6 [FiberContent] 1.5 [SugarContent] 42.1 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Crust.", "1. Grind graham crackers in food processor until fine.", "2. Mix in bowl with melted butter, sugar and salt.", "3. Press in the bottom of a spring form pan lined on the bottom with parchment paper.", "4. Refrigerate while making strawberry sauce and cheesecake.", "Strawberry Sauce.", "1. Add chopped berries and sugar to a saucepan and cook over medium heat until berries are soft, about 10 minutes.", "2. Mash berries with a masher and stir in vanilla.", "3. Mix cornstarch and water in a small bowl then stir into strawberry sauce.", "4. Continue to cook, stirring regularly, until sauce has thickened, about 5 minutes.", "5. Remove from heat and cool.", "Cheesecake.", "1. Mix together cream cheese, sugar and vanilla.", "2. Stir in ½ cup of cooled strawberry sauce.", "3. Fold in cool whip.", "4. Add cheesecake mixture to spring form pan and refrigerate 2-3 hours.", "5. Remove from fridge and use knife heated with hot water to loosen up the sides. Open spring form pan.", "6. Decorate with remaining strawberry sauce (and extra whip cream, fresh strawberries, and graham cracker crumbs, if desired] either on full cake or individual slices." ]
[Name] Flour-Less, 3-Ingredient Peanut Butter Cookies [AuthorId] 2002213265 [AuthorName] 4sc077 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-09T21:48:00Z [Description] Make and share this Flour-Less, 3-Ingredient Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["High Protein", "High In...", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1"] [RecipeIngredientParts] ["crunchy peanut butter", "brown sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.7 [FatContent] 5.6 [SaturatedFatContent] 0.9 [CholesterolContent] 7.8 [SodiumContent] 56.5 [CarbohydrateContent] 6.8 [FiberContent] 0.9 [SugarContent] 5.4 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] 24 Cookies [RecipeInstructions] ["1. Preheat oven to 375°F.", "2. Place all ingredients in a large mixing bowl and beat with an electric mixer (or by hand] until thoroughly combined.", "3. Roll ping pong sized balls and place on a parchment lined baking sheet, leaving about 2 inches between each ball.", "4. Gently press down each ball with a fork.", "5. Bake in preheated oven for 8 to 10 minutes.", "6. Place cookies on a wire rack and allow to cool completely.", "Note: A softer cookie will be ready closer to 8 minutes, and a harder one around 10." ]
[Name] Moist and Fluffy Banana Muffins [AuthorId] 1801884905 [AuthorName] Marcie L. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-07-09T21:48:00Z [Description] These little gems are a big hit in my house. I topped the ones pictured with pink sugar for a party, but that is optional. I do recommend it because it gives them a little sweet crisp on top. You can use any color or just plain white suger. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1801884905/k8KyCkBTbOofBkqxVgZz_15311677002593514102846843147351.jpg.png" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3/4", "1/4", "2", "2/3", "1 1/2", "3", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["bananas", "sugar", "light brown sugar", "eggs", "butter", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "nutmeg", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 231.0 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 38.8 [SodiumContent] 379.2 [CarbohydrateContent] 38.1 [FiberContent] 1.9 [SugarContent] 17.0 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 18 Muffins [RecipeInstructions] ["In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside.", "In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas. Add white and brown sugar and mix. Add eggs and mix. Then add the melted butter and vanilla extract and mix well. I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins.", "Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition. Mix on low until fully incorporated, scraping down the sides if needed. Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients.", "Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray. Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional] and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted. Let cool on cooling rack and store covered." ]
[Name] Copycat Jack Daniel's BBQ Sauce [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-07-10T04:56:00Z [Description] Really like Jack Daniels BBQ Sauce? Or cannot find it in your megamart? Why not make your own. Well I really like JD BBQ sauce, but my megamart stopped selling it , so I found and improved this recipe. Hope you enjoy [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1", "2", "1", "1", "2", "1", "1", "1/2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["yellow onion", "garlic", "butter", "ketchup", "ground mustard", "brown sugar", "paprika", "chili powder", "thyme", "salt", "pepper", "cayenne", "molasses", "Worcestershire sauce", "apple cider vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.6 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.5 [SodiumContent] 138.7 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 0.2 [RecipeServings] 40.0 [RecipeYield] 2-2 1/2 Cups [RecipeInstructions] ["Sweat the Onion/Garlic in medium sauce pan with butter.", "Add the ketchup to the saucepan and reduce heat to a simmer on low heat.", "Add the rest of the dry ingredients/spices and stir.", "Add all the remaining ingredients/liquids to the saucepan.", "Simmer and reduce the BBQ sauce for 30 minutes, or until the sauce is the desired thickness. The sauce will thicken some when cooled.", "Let the sauce chill and you're finished! Store it in an airtight container for later or get to grilling with it right away." ]
[Name] Cinnamon Cheesecake With Praline Sauce [AuthorId] 2001262318 [AuthorName] Ron F [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2018-07-10T18:31:00Z [Description] A smooth, rich cheesecake with the spice of cinnamon, a buttery shortbread crust and a delightful praline sauce. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1 1/2", "4", "1", "4", "2", "1", "4", "1", "1/4", "1", "3/4", "3", "4"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "granulated sugar", "sour cream", "vanilla", "ground cinnamon", "eggs", "pecans", "butter", "dark brown sugar", "light corn syrup", "flour", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 765.5 [FatContent] 52.0 [SaturatedFatContent] 25.7 [CholesterolContent] 204.6 [SodiumContent] 399.5 [CarbohydrateContent] 70.0 [FiberContent] 1.2 [SugarContent] 51.9 [ProteinContent] 10.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Shortbread Crust: Combine the butter and crumbs and press onto bottom of 9-inch springform pan. Bake at 325° F for 10 minutes. Cheesecake: Preheat oven to 300° F with pan of water in oven. Beat cream cheese until smooth. Add sugar and beat until smooth scraping sides frequently. Add sour cream, vanilla and cinnamon beating until thoroughly mixed scraping sides frequently. Add eggs one at a time mixing well with each one. Pour cheesecake filling into springform pan over shortbread crust and bake for 1 hour and 20 minutes at 275° F. Allow to cool before removing from pan. Chill. Top with Praline Topping (below] before serving. Praline Sauce: Toast pecans at 300° F for 15 minute. Melt butter in a saucepan; add brown sugar, corn syrup and flour. Stir well. Bring mixture to a boil; reduce heat and let simmer 5 minutes, stirring constantly. Remove from heat and let cool for 7 minutes. Stir in milk and pecans.
[Name] Spicy Salmon Poke Taco [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-07-10T18:32:00Z [Description] These Spicy Salmon Poke Taco will definitely take your next Taco Tuesday tradition to a whole new level! Poke will be the next viral hit in the food industry and these decadent tacos will be the greatest hit! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/73/yVibA8DJTD2cYezJcIQZ_0S9A2212.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213503/kQ6LoQ2yRiWjNujkOkcG_DSC_4189edited-caption%5B9%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/73/3WebGTKlS2i5GYj1jrJf_0S9A2243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/73/1KXhLsHT3i2L0qD075wH_0S9A2232.jpg" ] [RecipeCategory] Asian [Keywords] ["Mexican", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1", "2", "1", "8", "1/2", "8", "3", "2", "1", "1/4", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["salmon", "green onion", "toasted sesame seeds", "light soy sauce", "rice vinegar", "chili sauce", "wonton wrappers", "lump crabmeat", "fresh lemon juice", "kosher salt", "black pepper", "green onions", "avocado", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.6 [FatContent] 20.6 [SaturatedFatContent] 2.8 [CholesterolContent] 35.3 [SodiumContent] 475.3 [CarbohydrateContent] 8.8 [FiberContent] 2.6 [SugarContent] 0.7 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] 8 Tacos [RecipeInstructions] ["To prepare the Spicy Salmon Poke:", "In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.", "To Prepare the Poke Taco:", "In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the “taco” shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.", "In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.", "To prepare the spicy Mayo:", "In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.", "To Assemble:", "Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional]. Drizzle spicy Mayo on top and enjoy!" ]
[Name] Ice Cream Mochi [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-07-10T18:33:00Z [Description] What is better than enjoying a scoop of Ice Cream on a hot summer day? Well, that would be enjoying Ice Cream Mochi on a hot Summer day! These Ice Cream Mochi will be the next viral hit in the food industry for sure! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/74/sTum4p5HSIKjN5vafUI2_DSC_8259edited-caption_thumb%5B7%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Asian", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "6", "1", "6", "1/2", "2"] [RecipeIngredientParts] ["glutinous-rice flour", "water", "sugar", "potato starch", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.4 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 19.4 [SodiumContent] 39.5 [CarbohydrateContent] 32.8 [FiberContent] 1.0 [SugarContent] 15.9 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 12 Mochi [RecipeInstructions] ["Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.", "In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.", "Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.", "Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It’ll be slightly translucent when the flour is cooked.", "Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.", "Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it’s about 3/8-inch thick.", "Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.", "Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!" ]
[Name] No Bake Nutella Cheesecake [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-10T18:33:00Z [Description] This Nutella Cheesecake is not only as decadent and delicious as it looks, it&rsquo;s quite simple to prepare and got that dramatic effects that anyone will go &ldquo;ohhh, and ahhhh&hellip;&rdquo; when you present it! At least my kids did that when I served it to them! And after tasting the cake, they declared that this is the BEST cheesecake ever! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "4", "3/4", "2 1/4", "3", "4", "3/4", "2", "1 1/2", "1/2", "3", "2", "2"] [RecipeIngredientParts] ["unsalted butter", "gelatin powder", "cream cheese", "sour cream", "sugar", "vanilla extract", "milk", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.6 [FatContent] 46.7 [SaturatedFatContent] 31.6 [CholesterolContent] 87.5 [SodiumContent] 330.1 [CarbohydrateContent] 62.1 [FiberContent] 3.5 [SugarContent] 50.9 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] 1 9-inch Cake [RecipeInstructions] To Prepare the Crust: Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling. To Prepare the Filling: In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly. In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture. Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours. To Prepare the Ganache: In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours. To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip] and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.
[Name] Chocolate Chip Brownie Cookies [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-10T18:34:00Z [Description] Make and share this Chocolate Chip Brownie Cookies 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/53/62/76/8BlEcrJDR2mhfzZzLII0_0S9A8919.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/76/xVoxE4bSz26kANadNu5U_0S9A8946.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/76/uCmKdER6QDCWQC57EMyg_0S9A8931.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/962R5tQJq8lnV5hQdWlA_20180709_132619.jpg.png" ] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "1/4", "1", "1/2", "5", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "brown sugar", "white sugar", "eggs", "instant espresso powder", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.9 [FatContent] 10.1 [SaturatedFatContent] 6.1 [CholesterolContent] 21.9 [SodiumContent] 96.6 [CarbohydrateContent] 25.1 [FiberContent] 2.5 [SugarContent] 17.0 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside. Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth. In a separate bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft. Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.
[Name] Shredded Beef Sandwiches [AuthorId] 2002049556 [AuthorName] Thats_Messed_Up [CookTime] PT10H [PrepTime] PT11H [TotalTime] PT21H [DatePublished] 2018-07-10T18:35:00Z [Description] This is a recipe that lots of people in my family haven't ever made. Including me... So I want YOU to try and make it. Tell me your results and I will try to comment back. Also I am going to have a YouTube channel soon and it will be called &quot;That's Messed Up!&quot; I will tell you in the comment section so you can watch it. Enjoy!!!&#55357;&#56836;&#55357;&#56836;&#55357;&#56836; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "3", "2", "1", "1", "1", "1", "16"] [RecipeIngredientParts] ["condensed beef broth", "ketchup", "brown sugar", "lemon juice", "garlic cloves", "pepper", "Worcestershire sauce", "beef eye round", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 439.5 [CarbohydrateContent] 11.5 [FiberContent] 0.1 [SugarContent] 10.3 [ProteinContent] 0.8 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] In a small bowl, whisk the first 8 ingredients. Pour half of mixture into a 5-qt. slow cooker. Sprinkle beef with salt; add to slow cooker and top with remaining broth mixture. Cover and cook on low for 10-12 hours or until meat is tender. Shred meat with two forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired.
[Name] Whipped Cheddar Butter [AuthorId] 2002214112 [AuthorName] linkfloydette [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2018-07-10T18:36:00Z [Description] Inspired by the butter served at a local steakhouse and underwhelmed with the few recipes found online, I concocted the following for my sweetie on his birthday and served this butter with homemade pretzel rolls. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Very Low Carbs", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["12", "2"] [RecipeIngredientParts] ["salted butter", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.7 [FatContent] 6.2 [SaturatedFatContent] 3.9 [CholesterolContent] 16.5 [SodiumContent] 58.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] 24.0 [RecipeYield] 3/4 cup [RecipeInstructions] ["Bring the butter and cheese spread to room temperature.", "In a medium-sized bowl, whip the room-temperature butter with a hand mixer on high until pale yellow and doubled in size, about three minutes.", "Add one tablespoon room-temperature cheese spread into the whipped butter. Whip on high until completely incorporated, about a minute. Make sure you then scrape down the sides.", "Add the second tablespoon of cheese spread, then whip on high until incorporated for about a minute. Scrape down the sides and whip some more for another thirty seconds or so. The final mixture should be a very pale orange.", "Place mixture into an airtight container and keep refrigerated. Remove from fridge 15 minutes before serving to experience optimal spreadability.", "NOTES: To reduce the saltiness, you may opt to exchange the salted butter for unsalted. To enhance the cheddar flavor, you can add another tablespoon of cheddar spread (though I'd highly recommend you use unsalted butter]. Lastly, if you struggle finding sharp cheddar cheese spread at your local grocer, you can check Target (where I got mine--Wisconsin's Kaukauna brand] or any local gourmet grocery stores." ]
[Name] Fettuccine With Shrimp, Mussels and Cherry Tomatoes [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-10T18:47:00Z [Description] Make and share this Fettuccine With Shrimp, Mussels and Cherry Tomatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/X6FGJGgSRxa3s34RT5vT_EC_Fettuccine%20with%20shrimp.jpg" [RecipeCategory] Mussels [Keywords] ["European", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "350", "1/2", "1/4", "4", "1/2", "1/2", "1", "350", "350", "1/2", "1/2", "2", "400"] [RecipeIngredientParts] ["olive oil", "cherry tomatoes", "sea salt", "ground black pepper", "garlic cloves", "crushed red pepper flakes", "white wine", "celery", "shrimp", "mussels", "fresh basil", "fresh rosemary", "fresh oregano", "fresh fettuccine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.9 [FatContent] 16.6 [SaturatedFatContent] 2.5 [CholesterolContent] 277.0 [SodiumContent] 1440.3 [CarbohydrateContent] 90.0 [FiberContent] 3.7 [SugarContent] 5.4 [ProteinContent] 47.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Sauté the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes. Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 – 3 minutes. Add the celery, bring to a boil and simmer for 2 minutes. Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 - 6 minutes. Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water. Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick. Serve immediately.
[Name] Grilled Steak, Pineapple and Avocado Salad [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-10T19:39:00Z [Description] A simple three ingredient meal (plus the staples like oil, salt, and pepper). A delicious pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy sliced avocado. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/Cx5Tl8zKTpyrUHMMlTxV_34steak.jpg" [RecipeCategory] Pineapple [Keywords] ["Steak", "Tropical Fruits", "Avocado", "Fruit", "Vegetable", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1", "3"] [RecipeIngredientParts] ["pineapple", "avocados", "kosher salt", "fresh ground black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1024.8 [FatContent] 51.2 [SaturatedFatContent] 11.5 [CholesterolContent] 238.9 [SodiumContent] 1360.0 [CarbohydrateContent] 51.5 [FiberContent] 13.4 [SugarContent] 30.6 [ProteinContent] 93.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season steak with 1 teaspoons salt and 1 teaspoons pepper. Let sit at room temperature at least 1 hour. Meanwhile, purée 1 pineapple round, 1/2 teaspoons salt, and 2 tablespoons water in a blender until smooth. Add 3 tablespoons oil and blend until smooth; set aside. Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8–10 minutes for medium-rare (pineapple may take longer to cook than steak]. Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm. Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2\" rings. Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.
[Name] Tuscan Bean Soup [AuthorId] 2000831231 [AuthorName] Diane [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-07-10T21:13:00Z [Description] Make and share this Tuscan Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "6", "1/2", "1", "1", "3", "6", "1/4", "4", "1", "3", "1/4"] [RecipeIngredientParts] ["cannellini beans", "water", "salt", "bay leaf", "onion", "carrots", "garlic", "black pepper", "vegetable broth", "chicken broth", "fresh rosemary", "pearl barley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.4 [FatContent] 5.3 [SaturatedFatContent] 1.8 [CholesterolContent] 12.6 [SodiumContent] 1102.5 [CarbohydrateContent] 62.8 [FiberContent] 15.1 [SugarContent] 6.8 [ProteinContent] 23.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Place one can of cannellini beans in the soup pot with the canned liquid and mash is potato masher or stick blender. Add the remaining beans, drained, to the pot. Add all the vegetables, barley, garlic, broth, water, bay leaf, rosemary, sausage, salt and pepper. Heat to a boil and then reduce heat to simmer. Simmer for 1 hour. Serve with crusty bread.
[Name] Hawaiian Rib Eye Steak [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2018-07-10T21:33:00Z [Description] This is a popular dish served at &quot;The Hillstone&quot; restaurants, they call it &quot;the Hawaiian&quot; and serve it with french fries. Save yourself $40 and make it yourself ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/Jjy9oPSSTuGRcdUEBGmw_HawSteak.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Hawaiian"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "5", "2", "1/3", "1", "4", "2", "1"] [RecipeIngredientParts] ["soy sauce", "sugar", "apple cider vinegar", "ginger", "unsalted butter", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.4 [FatContent] 16.2 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 2598.1 [CarbohydrateContent] 44.5 [FiberContent] 0.8 [SugarContent] 38.7 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour. Butter and Assembly. Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour. Build a two-zone fire in a charcoal grill for direct (medium-high coals] and indirect (medium-low coals] heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.]. Transfer steaks to a wire rack. Slice butter into 1/4\"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing. Do Ahead. Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.
[Name] Hawaiian BBQ'd Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT12M [PrepTime] PT12H [TotalTime] PT12H12M [DatePublished] 2018-07-10T22:49:00Z [Description] A tropical marinade sweetened with pineapple juice, soy sauce and brown sugar is the basis for this tender Grilled Hawaiian BBQ Chicken. Serve over rice with grilled pineapple and green onion garnish or all by itself, very ono! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/dFARlNmtRWi85FwAP1ta_HBBQchicken.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Hawaiian", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/2", "2", "1", "1 -2"] [RecipeIngredientParts] ["chicken thighs", "soy sauce", "brown sugar", "garlic cloves", "fresh ginger", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.9 [FatContent] 28.8 [SaturatedFatContent] 8.0 [CholesterolContent] 157.9 [SodiumContent] 825.6 [CarbohydrateContent] 48.1 [FiberContent] 0.3 [SugarContent] 44.1 [ProteinContent] 34.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate the chicken thighs with the rest of the ingredients except the BBQ sauce (if using] for 30 minutes or up to overnight. Reserve some of the marinade for basting. Cook chicken thighs smooth-side down on a hot grill until grill marks show, about 3 minutes. Turn and cook until grill marks show on the other side, about 5 minutes. Keep cooking, turning over every 2 minutes, about 10 to 12 minutes. When chicken is almost finished cooking, brush with reserved marinade mixed with the *BBQ sauce if using, *when I use the BBQ sauce I go about half marinade, half BBQ sauce, measurements are approximate. Top with chopped cilantro and serve with grilled pineapple slices over rice.
[Name] GRILLED TERIYAKI CHICKEN SALAD [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-11T00:19:00Z [Description] Grilled pineapple, avocados, cilantro, and teriyaki vinaigrette turn this grilled teriyaki chicken salad into a tasty meal. *Note&quot; I make my own Teriyaki sauce because I roll like that, if you'd like the recipe it's http://www.food.com/recipe/classic-teriyaki-marinade-71538 or use your favorite recipe or store bought Kikkoman. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/NJ2GtDLtSZqmusqY5MTa_terisalad.png" [RecipeCategory] Salad Dressings [Keywords] ["Hawaiian", "Japanese", "Asian", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "8", "1/2", "1/4", "2", "1", "1/4", "1/2", "1/3", "1/3", "1 -4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "romaine lettuce", "green leaf lettuce", "cherry tomatoes", "red onion", "avocados", "pineapple", "cilantro", "olive oil", "rice vinegar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.8 [FatContent] 36.2 [SaturatedFatContent] 5.3 [CholesterolContent] 75.5 [SodiumContent] 2914.7 [CarbohydrateContent] 47.0 [FiberContent] 10.3 [SugarContent] 33.6 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result. In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use. Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink]. Transfer to cutting board and slice into strips. Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving]. Top with sesame seeds if desired.
[Name] Dark Chocolate Chip Pecan Pie [AuthorId] 2002214434 [AuthorName] Sharon S. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-11T21:31:00Z [Description] Make and share this Dark Chocolate Chip Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1/4", "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["light brown sugar", "granulated sugar", "eggs", "pecans", "butter", "all-purpose flour", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.2 [FatContent] 30.9 [SaturatedFatContent] 11.6 [CholesterolContent] 83.0 [SodiumContent] 107.3 [CarbohydrateContent] 74.5 [FiberContent] 3.4 [SugarContent] 68.4 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Let it cool. ENJOY. Preheat oven 325 degrees F. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs untl creamy. Add the chopped pecans, butter, milk,flour and vanilla. Pour the mixture into the pie shell. (you can add pecans halves on top if you like]. Bake for 55 minutes. Check for doneness by shaking the pan. the pie should be firm with a little jiggle in the center. Let it cool. ENJOY.
[Name] How to Make Vanilla Dream Mille Cr&ecirc;pe Cake [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-07-11T21:31:00Z [Description] This How to Make Vanilla Dream Mille Cr&ecirc;pe Cake is as beautiful and decadent as it looks. It's easy enough to make it for weekend afternoon tea and fancy enough for a celebration! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/86/qTWZRPDSiCWQqYopvPgL_0S9A1980.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/86/0y5HQ61qSBuLAXqHEb6d_0S9A1945.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/86/OJgqlyLfTB6PKQ6ZhwTM_0S9A1957.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/86/FqCejDdSnSQbCaS1bjPI_DSC_0514edited.JPG" ] [RecipeCategory] Dessert [Keywords] ["European", "Potluck", "Brunch", "Birthday", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "6", "6", "2", "1", "4", "3", "1 1/4", "6", "1", "3/4", "3", "2", "1/2"] [RecipeIngredientParts] ["water", "all-purpose flour", "salted butter", "sugar", "pure vanilla extract", "lemon zest", "powdered sugar", "mascarpone cheese", "vanilla bean paste", "raspberries", "sugar", "fresh lemon juice", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.4 [FatContent] 29.2 [SaturatedFatContent] 18.0 [CholesterolContent] 99.8 [SodiumContent] 88.2 [CarbohydrateContent] 44.5 [FiberContent] 2.4 [SugarContent] 24.7 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 10-inch cake [RecipeInstructions] ["To Prepare the Crêpes:", "In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.", "Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.", "To Prepare the Vanilla Mascarpone Cream Fillings:", "In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer], beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.", "To Assemble the Cake:", "Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.", "To Prepare the Raspberry Sauce:", "In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.", "To Garnish the Cake:", "Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional]. Serve plain or drizzle with raspberry sauce. Enjoy!" ]
[Name] Mango Panna Cotta [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-11T21:32:00Z [Description] The texture of this Mango Panna Cotta is silky soft and smooth. It&rsquo;s slightly sweetened with a perfect hint of tartness from the mango. The vanilla bean panna cotta layer is packed with sweet aroma from the vanilla bean paste and is the perfect combination to elevate this dessert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/87/yDrkubFTSouxapbfZ89l_DSC_7074edited-RS.JPG" [RecipeCategory] Dessert [Keywords] ["European", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["gelatin powder", "mango puree", "milk", "gelatin powder", "sugar", "kosher salt", "vanilla bean paste", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.4 [FatContent] 23.2 [SaturatedFatContent] 14.4 [CholesterolContent] 85.8 [SodiumContent] 59.5 [CarbohydrateContent] 16.0 [FiberContent] 0.5 [SugarContent] 12.6 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 8 6-ounces cups [RecipeInstructions] To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes. Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well. Prepare 8 (6-ounce] individual serving glasses and place them in a mini muffin pan (or you can also use egg carton] at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass. Place in the fridge for at least 2 hours, or until set. To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved. Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir. To assemble: Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup. Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
[Name] Pink Grapefruit Fros&eacute; [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-07-11T21:32:00Z [Description] If you&rsquo;re hosting summer parties, this will be the perfect cocktail/dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/88/pa2gefiR5m5UFcrAmo06_0S9A9916.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/88/InzJHRGeRcGFk99vXuUn_0S9A9930.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/88/MixRXx8zShGL56oZyge1_0S9A9896.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/88/9y9t2h9UTWHDiUH8wOSY_DSC_7801edited-caption.JPG" ] [RecipeCategory] Beverages [Keywords] ["Dessert", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1/8", "3"] [RecipeIngredientParts] ["sugar", "water", "pink grapefruit juice", "grapefruit, zest of", "fleur de sel", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 112.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.3 [CarbohydrateContent] 21.5 [FiberContent] 0.0 [SugarContent] 17.0 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 12 glasses [RecipeInstructions] In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely. With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus]. Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel. Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer. Continue to rake the mixture every 30 minutes or until it's firm and granular. Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!
[Name] Easy French Tomato Tart [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2018-07-11T21:33:00Z [Description] Ever since my very first trip to France a couple years ago, I&rsquo;ve fallen in love with the French pastry and their roasted tomatoes! I combined the two scrumptious ideas into one delicious recipe: Easy French Tomato Tart! It takes me back to France instantly whenever I make it at home! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/89/UFWtoDq7QhC2NQmPyQfY_DSC_9946edited.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/89/NY7YS8TTJiVAnKZfbQW3_DSC_9990edited.JPG"] [RecipeCategory] European [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "9", "1/2", "1", "1", "1 1/2", "2", "1", "1", "1 1/2", "1 1/2", "4", "2"] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "kosher salt", "egg", "Dijon mustard", "tomatoes", "olive oil", "fresh thyme", "fresh basil", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.4 [FatContent] 39.8 [SaturatedFatContent] 23.2 [CholesterolContent] 137.6 [SodiumContent] 527.9 [CarbohydrateContent] 43.5 [FiberContent] 2.7 [SugarContent] 6.2 [ProteinContent] 13.9 [RecipeServings] 4.0 [RecipeYield] 1 9-inch Tart [RecipeInstructions] To Prepare the Tart Dough:In a large mixing bowl, combine flour, 1/2 teaspoon salt and butter. With your hands or a pastry blender, break the butter into the flour until the mixture has a crumbly, wet sand-like texture. Whisk the egg with 2 tablespoons of the water until incorporated. Then, make a well in the center of the dry ingredients and add the egg mixture. Stir the mixture with a fork until the dough comes together. On a clean surface, place a large piece of plastic wrap on top. Place the dough on the plastic wrap and cover with another piece of plastic wrap on top. With a rolling pin, roll out the dough into an even layered circle, about 11-inch diameter. Remove the top plastic wrap, gently lift the dough up with the help of the plastic wrap on the bottom. Carefully flip the rolled dough onto the tart pan. If the dough tears, it’s okay, simply patch the dough with your fingers. Trim off excess dough on top and gently prick the dough with a fork. With a pastry brush, spread an even layer of mustard over the bottom of the tart dough and place the dough in the refrigerator for 15 minutes. Thus, gives the mustard a chance to dry out. Preheat the oven to 425ºF. To assemble the tart: Slice the tomatoes and arrange them over the mustard in a single, even layer. In a small bowl, gently mix 1 tablespoon of the thyme and 1 tablespoon of the basil into the goat cheese with a fork until evenly distributed. Crumble the goat cheese mixture on top, then drizzle with olive oil. Sprinkle salt and pepper to taste. Then, drizzle the honey on top. Bake the tart for 25 to 28 minutes or so, until the dough is cooked, and the goat cheese on top is golden brown. Rotate the baking pan once half way through the baking process. Cool tart slightly on a wiring rack, add the remaining thyme and basil, serve warm and enjoy!
[Name] Hawaiian Poke Bowl [AuthorId] 2002213503 [AuthorName] Amy T. [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-07-11T21:33:00Z [Description] Every since I've traveled to Hawaii and tasted the Poke Bowl, I'm hooked! It's easy to make at home and perfect for a hot summer weeknight meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/90/47wSOlwxS4OuwBp0r0jF_DSC_3959edited.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/90/E8IvrYfPS7qdwXvynIfm_DSC_3839edited.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "2", "1", "2", "1", "1", "1", "6 -8"] [RecipeIngredientParts] ["short-grain rice", "salmon", "salt", "green onion", "toasted sesame seeds", "light soy sauce", "rice vinegar", "chili sauce", "avocado", "greens"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 386.4 [FatContent] 26.1 [SaturatedFatContent] 4.0 [CholesterolContent] 52.1 [SodiumContent] 1138.4 [CarbohydrateContent] 13.0 [FiberContent] 8.9 [SugarContent] 1.6 [ProteinContent] 28.1 [RecipeServings] 2.0 [RecipeYield] 2 Bowls [RecipeInstructions] ["In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.", "Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.", "To assemble:", "Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!" ]
[Name] Dave's Family Famous Sloppy Joes [AuthorId] 2002013087 [AuthorName] David K. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-11T21:35:00Z [Description] I call these &ldquo;Dave&rsquo;s Family Famous Sloppy Joes&rdquo; because they are a big hit with my family, at church potlucks, and for school lunches. I thank my mother-in-law (Marion Verdon) for giving me her recipe. I adapted my recipe from hers which called for 1/4 tsp nutmeg. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", NA, "2", "2", "2"] [RecipeIngredientParts] ["sweet onion", "sugar", "ketchup", "spicy brown mustard", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.6 [FatContent] 26.3 [SaturatedFatContent] 10.3 [CholesterolContent] 104.3 [SodiumContent] 1034.9 [CarbohydrateContent] 25.7 [FiberContent] 0.6 [SugarContent] 23.0 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the Ground Check with onion. Drain off the fat and return to stove on medium heat. Add Sugar, salt, and pepper. Mix ketchup, mustard, and apple cider vinegar in a measuring cup and stir. Add ketchup mixture to ground chuck. Bring to a slight boil. Reduce heat and cook for 20 minutes stirring to prevent burning. Serve over hamburger buns. Delicious with fresh sweet corn.
[Name] MEXICAN BURGERS With AVOCADO SPREAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-07-12T01:11:00Z [Description] The unique ingredients set these delicious Mexican Burgers apart from the everyday ones. With a lovely avocado spread, these tasty burgers will make sensation at your next BBQ party! VIDEO https://www.youtube.com/watch?v=RhawlAYdpBc [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/92/mSfaWufQ96oCMKKoeD21_Mexican-Burger-1_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/6qT2FlUQRo6olSoLSzay_Mexican%20Burger%20%232_Fotor.jpg"] [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1/4", "2", "1", "1/2", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["lean ground beef", "panko breadcrumbs", "red onion", "chipotle chile in adobo", "fresh cilantro", "ground cumin", "black pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.1 [FatContent] 24.2 [SaturatedFatContent] 10.5 [CholesterolContent] 125.4 [SodiumContent] 549.2 [CarbohydrateContent] 30.2 [FiberContent] 1.7 [SugarContent] 3.9 [ProteinContent] 43.2 [RecipeServings] nan [RecipeYield] 4 BURGERS [RecipeInstructions] ["In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.", "The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.", "AVOCADO SPREAD INGREDIENTS - 1 avocado, seeded & scooped - juice of 1/4 lime - 2 tablespoons crema or light sour cream - 1 small clove garlic, minced - couple dashes hot sauce such as Cholula®.", "AVOCADO SPREAD - In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.", "Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking." ]
[Name] Instant Pot Cauliflower [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT14M [PrepTime] PT1M [TotalTime] PT15M [DatePublished] 2018-07-12T14:31:00Z [Description] Make and share this Instant Pot Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["cauliflower", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 45.0 [CarbohydrateContent] 7.3 [FiberContent] 2.9 [SugarContent] 2.8 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour 1/2 cup cold water into Instant Pot. Place steamer basket into Instant Pot. Add in cauliflower florets. Pressure Cook at High Pressure: 2-3 cups of Cauliflower Florets: 0 minute + Quick Release. 1 cup Cauliflower Florets: Crunchy - 1 minute + Quick Release; Tender: 2 minutes + Quick Release. Serve Instant Pot Cauliflower: Remove the cauliflower immediately to prevent overcooking, then serve.
[Name] Boozy Blue Hawaiian Shark Shake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2018-07-12T20:42:00Z [Description] This tipsy blue milkshake is flavored with refreshing pineapple and creamy coconut. The graham cracker covered glass and cherry drips give this frozen treat a cinema scare you can&rsquo;t get enough of. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/DgPXcDKiT9qCbjHgoyAB_5237556_Shark-Week-Shark-Shake_335.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/PFPKIKvJQ0yg1OYsBPZi_milkshake-shark.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/02HBm7bHSJKXHr4TF3mT_5237556_Shark-Week-Shark-Shake_297.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/W77kPI3TSGu0OJrZWTd9_5237556_Shark-Week-Shark-Shake_296.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/XCqaGiSmaPAY91DRz5wA_5237556_Shark-Week-Shark-Shake_319.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/zBYFZsQR4egwkVayS6VA_5237556_Shark-Week-Shark-Shake_290.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/LD0WqXxsSL6pzm4d2NzB_5237556_Shark-Week-Shark-Shake_292.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/v81gqHN2QaC73uTnDoVI_5237556_Shark-Week-Shark-Shake_293.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/94/6mZuaSBUQXCqBal7G2IB_5237556_Shark-Week-Shark-Shake_330.jpg"] [RecipeCategory] Shakes [Keywords] ["Ice Cream", "Beverages", "Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["oranges", "white chocolate", "graham cracker crumbs", "pineapple-coconut ice cream", "Curacao", "rum", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 762.5 [FatContent] 31.7 [SaturatedFatContent] 17.2 [CholesterolContent] 17.9 [SodiumContent] 277.1 [CarbohydrateContent] 98.0 [FiberContent] 4.5 [SugarContent] 75.5 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 2 Milkshakes [RecipeInstructions] Add chocolate to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Dip the rim of the milkshake glasses into the chocolate and spread around with a small spatula. Immediately dip in graham cracker crumbs, covering all the chocolate areas. Chill in fridge for 10 minutes to set. Meanwhile, cut two sharks out of the orange peels freehand or by using a stencil. Add ice cream, curacao, rum, and 2 drops of gel food coloring into a blender. Blend until smooth. Pipe cherry syrup on the inside of the milkshake glass in a drip pattern. Pour in milkshake. Top with whipped cream and garnish with orange peel shark.
[Name] Shark Attack Pizza [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT25M [PrepTime] PT1H30M [TotalTime] PT1H55M [DatePublished] 2018-07-12T20:48:00Z [Description] Sink your jaws into this outrageous giant shark pizza. Garnished with black olives and sriracha and served alongside assorted individual pizzas, this savory spread will certainly make you run out the water quicker than ever. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/a4DccUfXS4aLho973bBB_cheesepull_shark.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/yZa5yhTkT8N1z9rBAGTA_shark_week_pizza.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/uP5Qk1nCQV25KjmRcu23_5237544_Shark-Week-Shark-Pizza_449.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/avZmNU9kRdyEDQdNrjsJ_eaten_pizza_shark.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/O5e3paQrT5WJIt3021Hn_5237544_Shark-Week-Shark-Pizza_498.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/ejw78X5TvWepXZNpdbeg_5237544_Shark-Week-Shark-Pizza_515.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/78rKL1nRfehercVWQiwQ_5237544_Shark-Week-Shark-Pizza_436.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/yCa0JzZ5Suyi7x8sWPwj_5237544_Shark-Week-Shark-Pizza_478.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/ZscthWQrRE6bYcMeOcy4_5237544_Shark-Week-Shark-Pizza_443.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/r1FLRGTAC7B7Xs54CrCQ_5237544_Shark-Week-Shark-Pizza_521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/95/cD3KQBQZQKGFXS6krYuK_5237544_Shark-Week-Shark-Pizza_516.jpg"] [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", NA, "2", "6", "1", "1/2", "3", NA, "1/2", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "mozzarella cheese", "provolone cheese", "pitted black olives", "sriracha sauce", "alfredo sauce", "frozen corn", "orange bell pepper", "pesto sauce", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.2 [FatContent] 9.2 [SaturatedFatContent] 4.2 [CholesterolContent] 25.6 [SodiumContent] 455.9 [CarbohydrateContent] 7.4 [FiberContent] 1.7 [SugarContent] 1.4 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 20 [RecipeInstructions] Position a rack in the middle of oven. Preheat oven to 450&deg;F. Draw a shark face on a sheet of parchment paper that fits on a full-sized sheet tray. Trim the outline with scissors and set aside. Position one full sheet tray horizontally and unroll 3 cans of pizza dough so that they are vertically side by side. Press and stretch to fit the entire sheet tray, pressing the seams together. Poke all over with a fork and brush with olive oil. Bake 7-10 minutes, rotating pan halfway, until cooked and bottom is golden brown. Let cool. Unroll remaining can of pizza dough onto a quarter sheet tray. Poke all over with a fork and brush with olive oil. Bake 7-10 minutes, rotating pan halfway, until cooked and bottom is golden brown. Let cool. Place the shark stencil on top of the large crust and trim with a paring knife. Transfer shark to a parchment-lined sheet tray. Using a printed fish template, trim 8 fish from the smaller crust, and any leftover scraps. Transfer to a separate parchment-lined sheet tray. Cut Provolone cheese into various sized triangles for teeth. Add black olives to a food processor and pulse until ground. Remove two tablespoons and set aside. Add about ½ can of pizza sauce to the carafe and blend together until smooth. Transfer mixture to a piping bag. Spread about 1 ½ cans pizza sauce over the shark crust. Top with shredded mozzarella and pepperoni. Spread four fish crusts with alfredo sauce. Top two with corn. Top the other two with sautéed bell pepper. Spread two fish crusts with tomato sauce and top with roasted red pepper. Spread two fish crusts with pesto sauce. Bake the shark pizza for 7-10 minutes, rotating halfway, until cheese is hot and melted. Trim away the mouth part of the shark stencil you drew. Place the shark stencil over the shark pizza and pipe the olive-tomato paste into the mouth area. Spread into a thin layer with a small offset spatula. Shape the reserved black olive paste into two eyes and position onto pizza. Position the cheese “teeth” in the mouth area. Outline the mouth with sriracha and add a little bit on some of the teeth to resemble blood. Bake the fish pizzas for 5 minutes, or until heated through. Garnish roasted red pepper pizzas with sriracha. Garnish pesto pizzas with basil and a drizzle of olive oil. Serve with the shark pizza.
[Name] Cherry Shark Tarts [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-07-12T20:49:00Z [Description] Inside these vibrant tarts is a sweet and tangy cherry filling. The blue chocolate topping adds in a soft creamy flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/PdqOqAmLTiK1SUc03bvw_5237552_Shark-Week-Cherry-Shark_399.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/jguOssmPSeGFMg5XzvUN_5237552_Shark-Week-Cherry-Shark_390.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/v74Iow7DRjm0x57vG3TC_5237552_Shark-Week-Cherry-Shark_395.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/s4ZMaBQzQuavVFY1jmZw_5237552_Shark-Week-Cherry-Shark_388.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/2R1D5YdQZ65Q7V2WNNPi_5237552_Shark-Week-Cherry-Shark_382.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/9gSIJH8tQoSytCuQrrsd_5237552_Shark-Week-Cherry-Shark_384.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/KHiMQqbbSG2E9jDtRDUK_5237552_Shark-Week-Cherry-Shark_386.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/Jh26oRWQRWus53QbS64N_5237552_Shark-Week-Cherry-Shark_371.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/HCHLJUZQemJZeRpBZrCX_5237552_Shark-Week-Cherry-Shark_379.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/ykrPRr6EQdaXLAAj4ZJU_5237552_Shark-Week-Cherry-Shark_363.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/RlKAkhp7QH6Dl9HyIwc2_5237552_Shark-Week-Cherry-Shark_346.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/rsV7GsTQqyIQKavnu0YR_5237552_Shark-Week-Cherry-Shark_353.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/rIl5zfqgRiSvSHjvmXd0_5237552_Shark-Week-Cherry-Shark_356.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/62/96/4rA6sSfdQnWm64xKFyAR_5237552_Shark-Week-Cherry-Shark_359.jpg"] [RecipeCategory] Tarts [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.5 [FatContent] 21.4 [SaturatedFatContent] 5.4 [CholesterolContent] 31.0 [SodiumContent] 350.8 [CarbohydrateContent] 56.0 [FiberContent] 2.9 [SugarContent] 0.1 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 6 Shark Tarts [RecipeInstructions] Place shark fin template on a sheet tray and a sheet of parchment paper on top. Pipe shark fins with the grey royal icing. Let dry completely, 4-6 hours. When set, carefully remove with a small offset spatula. Preheat oven to 450 degrees F and line a baking sheet with parchment paper. Lightly flour a surface and unroll pie dough. Cut four circles using a 4 1/2 inch cutter. Roll out scraps and cut two more circles. Repeat with other roll of dough. You should have 12 dough rounds total. Place half the rounds on the prepared baking sheet. Top each round with 3 tablespoons of cherry pie syrup, making sure to leave a border. Brush the borders with some water. Top with dough rounds, pressing to adhere. Crimp with fork. Cut 2 small slits the tops with a knife. Beat egg with a splash of water and brush tarts with egg wash. Bake for 10-13 minutes, until golden brown. Add chocolate to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe the outline of a circle onto a tart with the candy melts. Fill it in and spread with a small offset spatula. Press four shark fins, upright, into the candy melts. Sprinkle fish in the center. Repeat with remaining shark tarts. Can serve either warm or let chocolate set completely.
[Name] Lisa's Super Easy Super Yummy Salsa [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-13T04:42:00Z [Description] So easy... tastes better and is more economical than buying salsa. I often stock up on diced tomatoes at Smiths (Kroger brand or other sale brand) on a case lot sale for 3 cans for a dollar. Lisa says that using fresh tomatoes has a similar result, but more runny. I also learned from her that the other half of the cilantro bunch can be put stem side down in a glass with water in the bottom and it will stay fresh longer. My family of 6 loves this and will eat it in about 2 days. Our favorite chips are Juanita's and Trader Joe's. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 -2", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "green onion", "cilantro", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 101.7 [CarbohydrateContent] 3.1 [FiberContent] 1.0 [SugarContent] 2.0 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] 1 quart [RecipeInstructions] Process about 10 seconds in food processor. Enjoy!
[Name] Bourbon Colada [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-13T10:41:00Z [Description] Make and share this Bourbon Colada recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "3/4"] [RecipeIngredientParts] "Bourbon" [AggregatedRating] nan [ReviewCount] nan [Calories] 207.7 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 29.1 [SodiumContent] 8.9 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 2.2 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Short shake all ingredients. Serve over crushed ice.
[Name] Whole Wheat Apple Muffins [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-07-13T11:42:00Z [Description] Make and share this Whole Wheat Apple Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Apple", "Fruit", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "8", "3/4", "1", "1", "2"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "unsalted butter", "light brown sugar", "egg", "buttermilk", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.2 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 36.7 [SodiumContent] 216.6 [CarbohydrateContent] 34.3 [FiberContent] 2.3 [SugarContent] 17.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat the oven to 400. Grease 12 muffins cups or line a pan with paper muffin liners. Combine the flours, baking powder, baking soda, salt and cinnamon in a mixing bowl. In another bowl, cream the butter and add the sugar. Beat until light and fluffy. Add the egg and mix well. Stir in the buttermilk. Add the dry ingredients to the buttermilk mixture and fold in the chopped apples. Spoon the batter into the prepared muffin pan and bake for 25 minutes, or until the muffins are firm to the touch. Allow the muffins to cool before serving.
[Name] Snickerdoodle Cookies [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-13T19:51:00Z [Description] Make and share this Snickerdoodle Cookies 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/1015850/UPCETuejTimr6Lc093VG_20180709_133116.jpg.png" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 3/4", "2", "1", "1/2", "1", "1 1/2", "2", "1", "3", "2"] [RecipeIngredientParts] ["flour", "cream of tartar", "baking soda", "salt", "butter", "sugar", "eggs", "vanilla extract", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.0 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 17.9 [SodiumContent] 87.5 [CarbohydrateContent] 12.7 [FiberContent] 0.2 [SugarContent] 7.1 [ProteinContent] 1.1 [RecipeServings] 48.0 [RecipeYield] 92 cookies [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside. Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract until blended. Slowly add dry ingredients and mix until no white streaks remain. In a small bowl, stir together 3 Tablespoons sugar and the cinnamon. Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture. Place 2-inches apart onto prepared baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set. Repeat with remaining cookie dough. Remove pans from oven to wire racks. Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.
[Name] Spicy Garlic Lemon Pepper Pasta [AuthorId] 2002209561 [AuthorName] Mari C. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-13T19:51:00Z [Description] Make and share this Spicy Garlic Lemon Pepper Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["14", "1 1/2", "1/4", "1", "1/2", "1 1/2", "1", "3", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["spaghetti", "garlic", "olive oil", "parmesan cheese", "garlic powder", "salt", "red pepper flakes", "fresh parsley", "basil", "lemon juice", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.8 [FatContent] 22.4 [SaturatedFatContent] 6.5 [CholesterolContent] 22.0 [SodiumContent] 1264.1 [CarbohydrateContent] 78.5 [FiberContent] 3.8 [SugarContent] 3.4 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] 4-6 [RecipeInstructions] Cook pasta according to box. . Heat olive oil over medium heat in large fry pan. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes. Add salt, garlic powder, lemon & white wine. Stir 2 minutes, remove from heat. Toss pasta with sauce, parsley, basil and cheese. Serve.
[Name] Cheesy Cauliflower Broccoli Carrot Bake [AuthorId] 2002209561 [AuthorName] Mari C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-13T19:52:00Z [Description] Make and share this Cheesy Cauliflower Broccoli Carrot Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2 1/4", "4", "1 1/2", "3"] [RecipeIngredientParts] ["cauliflower", "broccoli", "carrot", "milk", "butter", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.7 [FatContent] 21.4 [SaturatedFatContent] 13.1 [CholesterolContent] 62.8 [SodiumContent] 410.0 [CarbohydrateContent] 22.4 [FiberContent] 5.2 [SugarContent] 4.7 [ProteinContent] 15.9 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 400f. Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs. Bake 30-35 mins.
[Name] Grandma's Bread Pudding With Vanilla Sauce [AuthorId] 2002143188 [AuthorName] theroyses57 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-13T19:53:00Z [Description] The most simple and delicious bread pudding I have ever made. The vanilla sauce makes it very special and the sauce is super simple. (Find the recipe for the Vanilla Sauce in the &quot;Directions&quot; section of the Grandma's Bread Pudding with Vanilla Sauce recipe.)
[Name] Boston Cream Pie [AuthorId] 2002216017 [AuthorName] mariaolia [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2018-07-13T19:54:00Z [Description] &nbsp;I am a Boston travel book writer and this is the cake that I make for my out-of-town visitors. Boston Cream Pie is not a pie at all, but a cake that was invented at Boston's Parker House Hotel in 1856. This is my easy version.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002216017/2sQjQ6FQeWZPInCAZkKf_IMG_7875.JPG.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 3/4", "4", "1 3/4", "1 2/3", "1", "3/4", "3/4", "2", "5", "3", "1 1/2", "1/2", "1", "1", "5"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "salt", "milk", "heavy cream", "vanilla", "sugar", "flour", "heavy cream", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 809.8 [FatContent] 53.0 [SaturatedFatContent] 31.7 [CholesterolContent] 324.7 [SodiumContent] 795.9 [CarbohydrateContent] 79.4 [FiberContent] 3.8 [SugarContent] 49.0 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lightly grease two 9 inch -baking pans and line the bases with parchment paper. Preheat the oven to 350&deg;F. For the cake: In a bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt. Divide between the two baking pans. Bake for 25 minutes. For the pastry cream warm the milk and the heavy cream in a medium saucepan. In a large bowl whisk the egg yolks with the  sugar until creamy. Add the flour. Add the warm milk to the egg mixture and mix until smooth. Stir in the vanilla. Pour it all back into the saucepan and stir gently until the custard thickens. It should coat the back of a spoon. Remove from the heat. Press a piece of wax paper onto the surface of the custard and let cool in the refrigerator. For the ganache: combine the heavy cream , butter, vanilla and chocolate in a double boiler. Stir until smooth and thickened. To assemble the cake: Place one cake on your cake plate. Spread with the cold pastry cream . Top with the second cake and frost the top with the ganache.
[Name] Blueberry Lemon Oreo Cheesecake Bars. [AuthorId] 2002216367 [AuthorName] aanderson4486 [CookTime] PT36M [PrepTime] PT15M [TotalTime] PT51M [DatePublished] 2018-07-13T19:56:00Z [Description] Make and share this Blueberry Lemon Oreo Cheesecake Bars. 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/53/63/05/CddbmPNwQDqHDnZDv525_0S9A1916.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/05/ormvID9RSc8S947qyCsQ_0S9A1898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/05/2gTvei8QVOfVlMmyJlbY_0S9A1922.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/05/F0fVY0zyS5G7iWiDFCbh_155672E5-E894-4637-BF2F-6251968AEE4B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/05/YSukSHodS2OxTZ9uNFie_47441D38-2F3C-44EB-B284-8D3B264495C4.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/05/4hUlRBPwQkimfccuIbvM_8F6AF6C4-CA86-498C-B626-8A0E12F11399.jpeg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "45", "2", "1", "1", "2", "1/2", "8", "1/3", "1/3", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "blueberries", "sugar", "water", "lemon juice", "cornstarch", "cream cheese", "sour cream", "sugar", "vanilla extract", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 631.6 [FatContent] 36.9 [SaturatedFatContent] 17.7 [CholesterolContent] 89.8 [SodiumContent] 496.7 [CarbohydrateContent] 71.7 [FiberContent] 3.1 [SugarContent] 47.4 [ProteinContent] 7.6 [RecipeServings] 7.0 [RecipeYield] 24 Bars [RecipeInstructions] Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter. Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!]. Bake in oven for 5 minutes, take out and let cool on counter. Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside. Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor. Pulse until smooth and combined. Place on top of oreo crust. Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake.  Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly. Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration. Place in a fridge covered and let set for at least 3 hours until cutting into squares. Take out of pan and cut into squares. Serve.
[Name] Buffalo Gap Brisket Chili (Texas Style) [AuthorId] 2001365287 [AuthorName] pjaa942 [CookTime] PT2H15M [PrepTime] PT2H30M [TotalTime] PT4H45M [DatePublished] 2018-07-13T19:57:00Z [Description] Perfect for leftover brisket. Easy to make. Can use regular or smoked brisket. Hearty and delicious. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] "Very Low Carbs" [RecipeIngredientQuantities] ["5", "1/4", "2 1/2", "8", "2", "1", "1", "2", "2", "2", "6", NA, "1/2", NA] [RecipeIngredientParts] ["beef brisket", "olive oil", "yellow onions", "garlic cloves", "chili powder", "red pepper flakes", "cayenne pepper", "ground cumin", "green peppers", "bay leaves", "tomatoes", "kidney bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.5 [FatContent] 38.5 [SaturatedFatContent] 11.3 [CholesterolContent] 234.4 [SodiumContent] 360.5 [CarbohydrateContent] 19.9 [FiberContent] 5.7 [SugarContent] 9.0 [ProteinContent] 82.2 [RecipeServings] nan [RecipeYield] 8-10 cups [RecipeInstructions] Slice leftover smoked brisket into bite size cubes (trim fat]. Saute the onion and garlic in the oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaves, tomatoes with their juice, the brisket chunks, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 1 hour, stirring occasionally. Taste and season with salt, to taste. Add the coffee and kidney beans, cover the pot and simmer for 1 more hour. Transfer the chili to a large serving bowl and serve with your choice of sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
[Name] Easy Indian Meal With Fish Fry [AuthorId] 2002216798 [AuthorName] SinduCooks [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-13T19:59:00Z [Description] This is an easy and less time consuming indian meal . I have common South Indian veg. Curry &nbsp;which can make in pressure cooker and salmon fish fry in air fryer &nbsp;and for carb I made gluten free rice in the rice cooker . This is a gluten free healthy version indian meal without compromising the auhentic home flavors. Also you can see the video in this link below&nbsp;https://youtu.be/tk3YQkO69ZQ&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002216798/ST5U2vLzSOqpBkri9fAv_016727A9-C83C-4D86-A457-AA450A753B03.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Indian", "Free Of...", "Pressure Cooker", "Baking", "< 60 Mins", "Oven", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1 -2", "2 -3", "1/2", "1/2", "1", "1", "1", "2", "1", "1/2", "3", "1", "1", "1", "2", "2", "1", "2", "1", "2", "4 -5", "1", "1", "1", "2", "1", "3"] [RecipeIngredientParts] ["lentils", "water", "potatoes", "onion", "tomatoes", "green beans", "carrot", "herbs", "cayenne pepper", "turmeric powder", "coriander powder", "ground pepper", "ground fenugreek", "salt", "water", "tamarind pulp", "mustard seeds", "chilies", "herbs", "salmon", "ginger", "garlic cloves", "cayenne pepper", "turmeric powder", "salt", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.5 [FatContent] 17.1 [SaturatedFatContent] 2.5 [CholesterolContent] 41.7 [SodiumContent] 2427.6 [CarbohydrateContent] 121.1 [FiberContent] 9.6 [SugarContent] 5.8 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 6 7 [RecipeInstructions] Fish fry : cut fish into desired pieces. Place all ingredients in the blender to make a paste. marinate the fish 15 min - overnight. place the marinated fish in the air fryer for 8min each side with 350 F. serve with red onions cut. Veg.Stew(Sambar]: mix all the ingredients until water to cover in pressure cooker. cook on stove top until the whistle blows. turn off the burner and wait until the pressure knob goes down. Add tamarind pulp. In a separate pan fry mustard seeds. when it pops add red chilies and curry leaves. turn off the burner. add the above into the pressure cooker. mix well and serve with rice and fish fry.
[Name] Super Delish Easy Pork Roast [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2018-07-14T02:01:00Z [Description] Original source for pork: https://addapinch.com/pork-roast-recipe/ Original source for dry rub: https://www.allrecipes.com/recipe/236922/everything-pork-dry-rub/ The original dry rub recipe called for 1 tablespoon ground dried chipotle chili pepper. I didn't have it so I didn't use it, but it was super delish without it.
[Name] Ore Ida's Cheesy Potato Casserole [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-14T06:31:00Z [Description] Make and share this Ore Ida's Cheesy Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "11", "2", "2", "1/4", "2", "3", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "sour cream", "cheddar cheese", "pepper", "green onions", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.9 [FatContent] 49.2 [SaturatedFatContent] 26.8 [CholesterolContent] 103.9 [SodiumContent] 828.5 [CarbohydrateContent] 41.7 [FiberContent] 2.3 [SugarContent] 5.8 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix soup, sour cream, salt, pepper, green onion and cheese in a large mixing bowl. Ad Hashbrowns to above mixture and stir to combine. Place in greased 9x13 pan. Top with butter and cornflakes mixed together. Bake at 350 degrees for 45 minutes until bubbly around the edges.
[Name] Roast Pork With Green Apples and Golden Squash [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-07-14T17:49:00Z [Description] Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon. Super easy and delicious! From Campbell&rsquo;s website. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/10/cjeGdY0PTCKx3hivfi37_Roast Pork With Green Apples and Golden Squash_0386.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/10/5uBE912VSgWLQJSIEI4M_Roast Pork With Green Apples and Golden Squash_0387.JPG"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "3", "1", "2", "1/2", "1", "1 3/4", "2"] [RecipeIngredientParts] ["olive oil", "fresh coarse ground black pepper", "salt", "brown sugar", "ground cinnamon", "onion", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 250.2 [FatContent] 4.5 [SaturatedFatContent] 1.3 [CholesterolContent] 56.9 [SodiumContent] 417.3 [CarbohydrateContent] 34.1 [FiberContent] 4.2 [SugarContent] 16.1 [ProteinContent] 20.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray. Brush the pork with the oil and season with 1/2 teaspoon salt and  black pepper. Place the pork in the pan. Stir the apples, squash, brown sugar, cinnamon, onion, 1/2 teaspoon salt and 1/2 cup stock in a large bowl. Add the apple mixture to the pan. Roast for 25 minutes or until the pork is cooked through, stirring the apple mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple mixture from the pan. Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium-high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the stock mixture with the pork and apple mixture.
[Name] BUFFALO DRUMSTICKS [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2018-07-14T22:00:00Z [Description] Why should chicken wings have all the fun? ;-) personally, I don't like margarine, but if you want that really &quot;authentic&quot; buffalo flavor (which I always found a bit junky), replace the butter with margarine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/11/XRIbk7knRZCy7yCu2CJM_Bchick.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/JvFtBXfoST2La9NIt34d_chik.PNG"] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "1/8", "1/3", "1/3", "1/4", "12", "12"] [RecipeIngredientParts] ["chicken drumsticks", "garlic cloves", "kosher salt", "black pepper", "unsalted butter", "celery ribs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 499.6 [FatContent] 34.5 [SaturatedFatContent] 12.5 [CholesterolContent] 211.3 [SodiumContent] 715.1 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 44.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 dgrees. Line a large, rimmed baking sheet with foil and place a wire rack on top. Pat drumsticks dry. In a large bowl, toss together drumsticks with vegetable oil, salt, and pepper. Place chicken on wire rack and bake until crispy and cooked through turning occasionally, 50-55 minutes. Remove from oven and preheat broiler. Meanwhile, mix together hot sauce, minced garlic and butter. Toss legs in sauce until coated, then transfer back onto baking sheet. Broil until crispy and golden, about 2 minutes more. Serve with ranch, carrots, and celery, (optional].
[Name] ANTIPASTO GRILLED CHEESE [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-14T22:46:00Z [Description] Make and share this ANTIPASTO GRILLED 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/DbrztspBQHmuqaBZSSFG_antapast.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "dried oregano", "garlic powder", "deli ham", "artichoke heart", "black olives", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1723.1 [FatContent] 86.1 [SaturatedFatContent] 41.1 [CholesterolContent] 240.7 [SodiumContent] 4556.0 [CarbohydrateContent] 159.5 [FiberContent] 12.4 [SugarContent] 9.3 [ProteinContent] 79.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Spread 1/2 tablespoon butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Flip the bread, butter side-down on a clean cutting board, then top with 1/4 each of ham, artichokes, olives, pepperoncini. pepperoni and top with mozzarella.", "Spread another ½ tablespoon butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread butter-side up on top of sandwich. Repeat to make 4 sandwiches.", "Heat a large skillet over medium heat. Place 1 to 2 sandwiches in skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 4 minutes. Carefully flip sandwich and cook until golden underneath, about 4 minutes more. Repeat with remaining sandwiches. Serve immediately." ]
[Name] Trash Chicken [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-14T23:25:00Z [Description] This is a recipe based on &quot;fish with chips&quot; fried with salt and vinegar flavored potato chips. It can literally be made using any flavored potato chips you like. BBQ'd, Salt and vinegar, Sour cream and onion, I use Hawaiian but different strokes etc. etc. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/I1jBVAHBReikWAyKundz_trshchik.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "2", "1/4", "1/8"] [RecipeIngredientParts] ["panko breadcrumbs", "lemon juice", "sea salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1142.8 [FatContent] 73.7 [SaturatedFatContent] 9.2 [CholesterolContent] 82.5 [SodiumContent] 1491.6 [CarbohydrateContent] 88.5 [FiberContent] 7.5 [SugarContent] 2.3 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees and grease a baking sheet with nonstick spray. In a large bowl, whisk together ranch dressing and lemon juice and season with salt and pepper. Add chicken and toss until completely coated.", "Place your favorite potato chips and the panko in a Ziploc bag and crush with your fist, meat hammer or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs.", "Bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through." ]
[Name] Chicken &Agrave; La Cubano [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-07-15T00:33:00Z [Description] Make and share this Chicken &Agrave; La Cubano 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/EQyaGzheREOHGpJhGbL0_calc.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cuban", "Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2/3", "2", "1", "1/4", "1/8", "6", "6", "2/3", "2"] [RecipeIngredientParts] ["chicken breasts", "yellow mustard", "honey", "garlic powder", "sea salt", "fresh ground black pepper", "ham", "swiss cheese", "dill pickle", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.2 [FatContent] 31.3 [SaturatedFatContent] 14.0 [CholesterolContent] 144.3 [SodiumContent] 1301.8 [CarbohydrateContent] 19.3 [FiberContent] 2.4 [SugarContent] 13.2 [ProteinContent] 48.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. In a medium bowl, whisk together mustard, honey, and garlic powder. Season with salt and pepper and brush all over chicken breasts. Place breasts on a medium cooking tray and stuff each slit with ham, cheese, and pickle chips. Bake until chicken is cooked through and no longer pink, 25 minutes. Serve.
[Name] CIDER BRAISED PORK TENDERLOIN WITH APPLES [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-15T04:54:00Z [Description] Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/15/02Or8LHtRiagpFacxSke_CIDER BRAISED PORK TENDERLOIN WITH APPLES_0496.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/15/IWcwFF2PS1yxlYyTjZdc_CIDER BRAISED PORK TENDERLOIN WITH APPLES_0489.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "1", "1", "2", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "fresh ground black pepper", "olive oil", "apple cider", "garlic cloves", "shallot", "fresh rosemary", "fresh thyme", "grainy mustard", "apples", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 295.2 [FatContent] 11.3 [SaturatedFatContent] 3.9 [CholesterolContent] 89.7 [SodiumContent] 477.4 [CarbohydrateContent] 20.7 [FiberContent] 2.8 [SugarContent] 9.6 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess. In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil. Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer. Transfer the apples and pork to a plate and allow to rest for 10 minutes. While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher. To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
[Name] Fajita Pita [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-07-15T06:54:00Z [Description] My version of the &quot;Che' Box&quot; culinary delight. Ultimately you would keep the marinated breast whole and grill it occasionally brushing it with some reserved marinade before slicing, but I put instructions for pan fry for convenience. The only relevant measurements are the marinade, everything else is up to you. *My 2 cents, the pita bread they serve at the Box seems more like a tortilla shaped into a pita pocket, so use a tortilla if so desired. I used cheddar cheese for the recipe because they serve it that way but I use a store bought Mexican cheese blend when I make it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/S8rEyiGVRBK8z2CUqUrN_pita.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "1", "1", "1/2", "1/2", "1/4", "3 -4", "1/4", "3 -4", "3 -4", "2", "1/4"] [RecipeIngredientParts] ["chicken breast", "soy sauce", "lime juice", "canola oil", "garlic", "brown sugar", "cumin", "chili powder", "cheddar cheese", "onions", "tomatoes", "iceberg lettuce", "pico de gallo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.4 [FatContent] 31.8 [SaturatedFatContent] 7.1 [CholesterolContent] 106.7 [SodiumContent] 1385.8 [CarbohydrateContent] 32.2 [FiberContent] 1.9 [SugarContent] 6.9 [ProteinContent] 40.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours. When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside. Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir. Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean]. Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese. Top with pico de gallo, optional.
[Name] Fannie Flagg's Fried Green Tomatoes [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-15T09:34:00Z [Description] Make and share this Fannie Flagg's Fried Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "3/4", "1/4", "1/4", "1/4", "3/4", "2"] [RecipeIngredientParts] ["green tomatoes", "flour", "cornmeal", "salt", "pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.8 [FatContent] 3.2 [SaturatedFatContent] 1.5 [CholesterolContent] 8.5 [SodiumContent] 249.2 [CarbohydrateContent] 43.0 [FiberContent] 3.4 [SugarContent] 6.7 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients and mix until smooth and consistency of pancake batter, Add additional milk to thin, if necessary. Working in batches, dip tomato slices into batter, allowing excess to drip back. Fry in 2\" hot oil in large heavy skillet until browned. Turn over carefully with tongs. Transfer to colander to drain.
[Name] Argentine Chili [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-07-15T13:39:00Z [Description] An Argentina influenced chili by Rachel Ray topped with a spicy chimichurri, give it a try. Top with Chimichurri sauce and you've got it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/18/1SbPgzcZQE6OfPq6VsjL_P1010002.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/18/FgvygZkIQ6aX2ngwvqKc_DSCI0295.JPG"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1/4 - 1/3", "1", "4", "2", NA, "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["olive oil", "chorizo sausage", "onion", "garlic cloves", "chili peppers", "fresh oregano", "sweet paprika", "dried ancho chile powder", "tomato paste"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 664.8 [FatContent] 44.0 [SaturatedFatContent] 16.4 [CholesterolContent] 195.1 [SodiumContent] 1016.0 [CarbohydrateContent] 9.6 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 56.0 [RecipeServings] 4.0 [RecipeYield] 4 bowls [RecipeInstructions] Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, to the pan, and the meat and brown until crispy, 8 to 10 minutes. Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder. Once the onions are tender add the tomato paste and stir for 1 minute. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well.
[Name] Amish Sourdough Pancakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-15T14:00:00Z [Description] Easy and delicious way to make yeast pancakes using your Amish Friendship Bread Starter.&quot; Made even easier using pancake mix, though no reason you couldn't use your favorite buttermilk pancake recipe. Found on All recipe site [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/19/fr4BpBQISQ2Qbi1a6hE3_Amish%20Sourdough%20Pancake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/19/oQiVhoFQSbePMYD9LBMv_Amish%20sourdough%20pancake2.JPG"] [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 41.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 1.5 [SodiumContent] 116.3 [CarbohydrateContent] 7.9 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 8 pancakes [RecipeInstructions] Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
[Name] Super Quick Bean Side Dish [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-15T15:29:00Z [Description] Make and share this Super Quick Bean Side Dish 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/53/63/20/lHkPHsQ8i42aetrD37Cg_white%20beans%20and%20spinach%20image.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", "6", "1/4", "1/8", "2"] [RecipeIngredientParts] ["white beans", "olive oil", "garlic cloves", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.9 [FatContent] 11.6 [SaturatedFatContent] 2.0 [CholesterolContent] 2.2 [SodiumContent] 228.3 [CarbohydrateContent] 47.3 [FiberContent] 11.2 [SugarContent] 0.8 [ProteinContent] 17.7 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Rinse and drain the canned white beans. Set aside. In a large nonstick frying pan put the oil and garlic. Heat over medium heat until the garlic just starts to brown. Add the beans and stir to blend. Add the spinach and cook until just wilted. Add the salt and pepper. Turn off heat and sprinkle with the Parmesan cheese. Note: A dash of thyme also tastes good in this recipe. This recipe tastes best if made in advance so that the flavors can marry.
[Name] Tim Tam Slam [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2018-07-15T20:10:00Z [Description] I&rsquo;ve recently learned from an Australian friend how to do this, and what a miraculous delight! &nbsp;Learn how to time it just right to suck up your beverage into the cookie and slam it before it dissolves and falls in your drink!&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "coffee" [AggregatedRating] nan [ReviewCount] nan [Calories] 2.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take a Tim Tam out of the package and bite off a diagonal piece from each end to make your “straw.”. Put one end of the cookie into your coffee, (or milk, or hot chocolate, or port wine, or -- ] and suck up the liquid into the cookie. If your drink is hot the cookie will begin to soften and become gooey. Now is the time to: SLAM it into your mouth before it falls apart in your beverage! Grab a napkin, you will need it! Enjoy!
[Name] Amish Peanut Butter [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-15T21:51:00Z [Description] Make and share this Amish Peanut Butter recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/536322/zkJP4QScyayR7LrJS1gB_Amish%20Peanut%20Butter.jpg" [RecipeCategory] Pennsylvania Dutch [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["brown sugar", "water", "corn syrup", "maple syrup", "peanut butter", "marshmallow cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 253.5 [FatContent] 10.9 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 118.7 [CarbohydrateContent] 36.3 [FiberContent] 1.3 [SugarContent] 27.0 [ProteinContent] 5.6 [RecipeServings] 24.0 [RecipeYield] 2 jars [RecipeInstructions] In large saucepan over medium heat, combine brown sugar, water, corn syrup and maple syrup. Stir until mixture comes to a boil. Remove from heat; let cool to about 15 minutes. In a large bowl, combine peanut butter and marshmallow fluff. Add cooled sugar mixture gradually and stir until it's smooth and combined well. Pour into air tight containers.
[Name] CHOKE THE CHICKEN CALZONE [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-15T22:18:00Z [Description] A very tasty and tasteful chicken and artichoke calzone (you know it's tasteful by the name, you know it's tasty by the ingredients ;-) inspired by an Italian recipe and the Safeway deli specialty sandwich. Inspiration comes from anywhere my friends ;-) This recipe makes 4 calzones or 3 really fat ones. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/qz8K7X1BREaBbRRzkwpO_Atzone.jpg" [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "1", "1 1/4", "1", "2", "1", "1/4", "1 -2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "garlic clove", "olive oil", "cornmeal", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.0 [FatContent] 15.6 [SaturatedFatContent] 7.3 [CholesterolContent] 71.9 [SodiumContent] 412.8 [CarbohydrateContent] 17.0 [FiberContent] 10.4 [SugarContent] 1.7 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Pat artichokes dry with paper towels and chop. Combine chopped artichokes, salt, pepper, and garlic in a large bowl, toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, Cover and let rest 5 minutes, after 5 minutes cut into 6 equal portions. . cut each portion into a 6 x 5-inch rectangle, lightly brush with olive oil. Add the spinach, chicken, artichokes, garlic, salt and pepper mix and any other ingredients you choose, and top with mozzarella. Fold one corner of each dough portion over mixture to form a triangle. Press edges together with fingers to seal. Lightly brush top with olive oil and Bake at 425° for 12 minutes or until golden. Garnish with chopped spinach and serve with marinara sauce (optional].
[Name] Frito Pie Chili Dogs [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-15T23:11:00Z [Description] Frito Pie ingredients on top of a hot dog! Can life get any better? I submit it cannot! These are great for the a Super Bowl party, BBQ or just a random act of gluttony There are only a few ingredients involved to make this recipe. Hot dogs are topped with chili, cheese and Frito corn chips (We're gonna throw on some onions and call it health food). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/XCVTODPdRwucRfA1A3u1_fp%20dogs.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "8", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["colby-monterey jack cheese", "sweet onion", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 836.4 [FatContent] 48.8 [SaturatedFatContent] 19.9 [CholesterolContent] 91.1 [SodiumContent] 2226.6 [CarbohydrateContent] 68.2 [FiberContent] 7.3 [SugarContent] 10.0 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat outdoor grill to medium high heat. Add the hot dogs and cook until slightly charred and heated through.", "Toast the buns by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted. Spread buns lightly with sour cream if using.", "In a medium sauce pan heat the chili over medium-high heat until hot.", "Add the hot dogs to the buns. Top with chili, shredded cheese (use restraint]. If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees on a baking sheet until the cheese has melted. Top with Fritos & onions." ]
[Name] Amish Yellow Pickled Eggs [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT96H [TotalTime] PT96H30M [DatePublished] 2018-07-15T23:40:00Z [Description] Make and share this Amish Yellow Pickled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Pennsylvania Dutch [Keywords] nan [RecipeIngredientQuantities] ["12", "3/4", "1", "2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "white sugar", "pickling salt", "mustard seeds", "garlic powder", "dried dill weed", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 459.8 [CarbohydrateContent] 18.0 [FiberContent] 0.2 [SugarContent] 17.2 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 12 eggs [RecipeInstructions] Peel eggs after cooking and place in glass jar. Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally. Pour brine over eggs, and using caution, place the lid on top. Let sit at least 4 days.
[Name] Tim Tam Truffles [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2018-07-16T00:03:00Z [Description] I&rsquo;ve just recently been introduced to these Australian cookies when I was taught to do the Tim Tam Slam. They are wonderful cookies and this recipe is super quick and easy. Even the kids can do it!&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "11", "1", "1/2"] [RecipeIngredientParts] "coconut" [AggregatedRating] nan [ReviewCount] nan [Calories] 1627.9 [FatContent] 83.9 [SaturatedFatContent] 67.0 [CholesterolContent] 112.9 [SodiumContent] 453.1 [CarbohydrateContent] 200.7 [FiberContent] 13.9 [SugarContent] 186.8 [ProteinContent] 32.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crush Tim Tams in a blender, fold in condensed milk. Roll mixture into balls, then roll into coconut, chocolate sprinkles or grated chocolate. Refrigerate until firm.
[Name] Taco Bell Beefy Fritos Burrito Clone [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-07-16T00:43:00Z [Description] Ultimately you would make everything from scratch, but since this is a copycat recipe of a dollar menu junk food item, let's take some shortcuts ;-) Basically it's beef, rice &amp; nacho cheese sauce and Fritos, nuttin' fancy. but ours will taste superior due to the fact it's not a dollar menu item and we can add more beef changing the flavor profile from a rice, fritos and cheese burrito with a minuscule meat flavor to a monumental explosion of culinary bliss! (too much? lol!) The only &quot;stand&quot; I take is I don't eat store bought Nacho cheese (but I will eat Taco Bell gas sauce, go figure) so the recipe includes a homemade version that literally takes 5 minutes.*Note, there is a great clone of Taco Bell seasoning and Spanish rice made from scratch on this website, if you're into the extra effort, it's worth it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/dT3ZG3m3QcOTllTUG5Si_fritorito.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "2", "2", "1", "6", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "Spanish rice", "flour tortillas", "butter", "flour", "medium cheddar", "salt", "chili powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 745.6 [FatContent] 46.5 [SaturatedFatContent] 21.8 [CholesterolContent] 143.2 [SodiumContent] 1499.9 [CarbohydrateContent] 42.6 [FiberContent] 3.6 [SugarContent] 5.7 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook ground beef and Spanish rice according to directions on packages.", "For the Nacho cheese sauce:", "Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.", "Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.", "Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.", "Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.", "Lastly, let's eat!", "Warm a flour tortilla in a pan or oven until pliable. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches." ]
[Name] Ham and Double Cheese Sandwiches (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-07-16T01:22:00Z [Description] I toasted this in the oven, but I'll post as written. The author said she won first prize in a local sandwich contest. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/4", "8", "16", "4"] [RecipeIngredientParts] ["cream cheese", "green chilies", "hazelnuts", "cooked ham", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.9 [FatContent] 23.7 [SaturatedFatContent] 10.9 [CholesterolContent] 53.1 [SodiumContent] 665.8 [CarbohydrateContent] 28.1 [FiberContent] 5.1 [SugarContent] 4.8 [ProteinContent] 17.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, beat cream cheese, chilies, and soup mix until smooth. Add cheese and nuts if desired and mix well. Evenly spread on four slices of bread. Layer each with 4 slices of ham and a lettuce leaf. Top with remaining bread.
[Name] Dill Pickle-Ranch Pasta Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-07-16T01:28:00Z [Description] Make and share this Dill Pickle-Ranch Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "8", "2", "1/2", "4"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "monterey jack cheese", "dill pickles", "pickle juice", "fresh dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.8 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 34.3 [SodiumContent] 485.9 [CarbohydrateContent] 1.6 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil pasta as directed and drain and place in large bowl. In a small bowl, mix mayonnaise, sour cream, and a seasoning packet from box Save other packet for another use. Mix until well combined. Add to large bowl of pasta. Stir in remaining ingredients. Cover and refrigerate 2 hours before serving.
[Name] Chicken Katsu [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-16T04:14:00Z [Description] Chicken Katsu is a staple at any Hawaiian plate lunch joint, the dish is based on an old Japanese recipe for beef and pork called &quot;Tonkatsu&quot;. Although there were already half a dozen recipes for it on here, none of them were close to the recipe I have so, let's proceed ;-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/OEysiULlSfyIxMNGYb7V_CKatsu.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Hawaiian", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1", "1/4", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["chicken thighs", "salt", "white pepper", "garlic powder", "egg", "milk", "panko breadcrumbs", "canola oil", "ketchup", "Worcestershire sauce", "soy sauce", "Tabasco sauce", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2717.7 [FatContent] 258.1 [SaturatedFatContent] 27.5 [CholesterolContent] 241.8 [SodiumContent] 1919.2 [CarbohydrateContent] 53.9 [FiberContent] 2.8 [SugarContent] 10.6 [ProteinContent] 50.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken. Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers. To cook the chicken: Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips. Serve with Katsu sauce or sweet chili sauce.
[Name] Authentic Blue Hawaii Cocktail [AuthorId] 102724 [AuthorName] Kana K. [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2018-07-16T05:00:00Z [Description] The Blue Hawaii was invented in 1957 by Harry K. Yee, then head bartender of the Hilton Hawaiian Village, because nobody knew what to do with blue liqueur and it looked like Hawaii's ocean. I was inspired to post this because I was reading an article that discussed the &quot;authentic blue Hawaii&quot; with gin, coconut liqueur and half and half? Why not get it from the originator? So here we are......................Yee warned. &quot;The Blue Hawaii has to have vodka to be correct. And Bols curacao, because the others I don't care for.&quot; The Original Blue Hawaii According to Harry K. Yee: [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/31/G6Hm54MQxK9YamsL8PlN_bh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/M7C2RIAPQ7mK9n6324SY_bh.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 1/4", "3/4", "3/4"] [RecipeIngredientParts] ["blue curacao", "vodka", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 11.0 [FiberContent] 0.2 [SugarContent] 8.6 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a 12 ounce glass, put ice, then add in this order: Pineapple juice, sweet and sour, blue curacao (preferably Bols], vodka. Then the Puerto Rican rum (\"It's a better taste,\" Harry says.]. Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.
[Name] Porchetta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT48H [TotalTime] PT50H [DatePublished] 2018-07-16T14:12:00Z [Description] Make and share this Porchetta recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "4", NA] [RecipeIngredientParts] ["garlic", "thyme", "garlic powder", "pork", "lemons", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 4.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 305.6 [CarbohydrateContent] 93.6 [FiberContent] 19.4 [SugarContent] 8.8 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 1 porchetta [RecipeInstructions] ["After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.", "Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.", "Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees." ]
[Name] Crab Asparagus Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-16T14:19:00Z [Description] Make and share this Crab Asparagus Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/33/luFhg5ZSHqGxl1djX21M_GK_Carnivorous_307-DC-Dream-Dinner-Chef-Alvin-Dela-Cruz-Crab-Asparagus-Salad-Westend-Bistro-16x9-H.jpg" [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "3", "3", "1", "1", "6", "2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["asparagus", "morels", "English peas", "shallot", "sherry wine", "cherry tomatoes", "butter", "heavy cream", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.8 [FatContent] 42.9 [SaturatedFatContent] 26.0 [CholesterolContent] 214.7 [SodiumContent] 599.8 [CarbohydrateContent] 31.9 [FiberContent] 8.8 [SugarContent] 10.8 [ProteinContent] 33.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high. Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames] let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.
[Name] Porchetta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT48H [TotalTime] PT50H [DatePublished] 2018-07-16T14:24:00Z [Description] Make and share this Porchetta 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/53/63/34/0nSRed5rRRaJclsetv4R_GK_Carnivorous_307-DC-Dream-Dinner-Chef-Alvin-Dela-Cruz-Marsala-Porchetta-Westend-Bistro-16x9-H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "4", NA] [RecipeIngredientParts] ["garlic", "thyme", "garlic powder", "pork", "lemons", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 4.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 305.6 [CarbohydrateContent] 93.6 [FiberContent] 19.4 [SugarContent] 8.8 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 1 Porchetta [RecipeInstructions] ["After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight.", "Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder.", "Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees." ]
[Name] Red Ribs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6H [PrepTime] PT1H [TotalTime] PT7H [DatePublished] 2018-07-16T14:29:00Z [Description] Make and share this Red Ribs 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/53/63/35/7U6HIr4dQr2BzcLKj2rr_GK_Carnivorous_308-Memphis-in-May-Courtney-Rada-The-Usual-Saucespects-BBQ-Ribs-Perfect-Score-16x9-H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/4", "1/4", "1/4", "2 1/2", "2", "1/2", "1", "1 1/2", "1", "1", "1/2", "2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["ketchup", "dark brown sugar", "molasses", "water", "ground mustard", "paprika", "garlic powder", "cayenne pepper", "kosher salt", "coarse black pepper", "brown sugar", "paprika", "coarse black pepper", "kosher salt", "garlic powder", "onion powder", "chili powder", "cayenne", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2578.7 [FatContent] 12.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 17580.5 [CarbohydrateContent] 644.6 [FiberContent] 31.2 [SugarContent] 556.3 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 1 Rack Ribs [RecipeInstructions] Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs]. Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness] lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center] without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze. A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.
[Name] Chorizo Meatloaf [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2018-07-16T14:37:00Z [Description] Make and share this Chorizo Meatloaf recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/36/Iw6KiH2NQqOWIbJMfu9y_GK_Carnivorous_309-Birmingham-Chef-Neville-Baay-Chorizo-Meatloaf-El-Barrio-16x9-H.jpg" [RecipeCategory] Meatloaf [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "5", "8", "8", "2", "4", "2", "5", "4", "7", "6", "5", "4", "20", "8"] [RecipeIngredientParts] ["garlic cloves", "celery", "black pepper", "salt", "chipotle chiles in adobo", "oranges", "buttermilk", "chorizo sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3349.6 [FatContent] 252.7 [SaturatedFatContent] 96.6 [CholesterolContent] 792.3 [SodiumContent] 7366.6 [CarbohydrateContent] 44.5 [FiberContent] 8.4 [SugarContent] 18.0 [ProteinContent] 212.8 [RecipeServings] nan [RecipeYield] 12 Meatloaves [RecipeInstructions] ["Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool.", "Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool." ]
[Name] Hot and Hot Heirloom Tomato Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2018-07-16T14:42:00Z [Description] Hot and Hot Heirloom Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Smoked Bacon. Property of Chef Christopher Hastings, Hastings Consulting, 2180 11th Court South, Birmingham, Alabama 35205 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/37/bAHpOst8QG2ANbcRD3nh_GK_Carnivorous_309-Birmingham-Chef-Chris-Hastings-Heirloom-Tomato-Salad-with-Jumbo-Shrimp-16x9-H.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["24", "6", "2", "2", "1/2", NA, "30", "4", "1/2", "1", "3", NA, NA, "6", "1/4", "1/4", "1/4", "1/4", NA, "1", "6", "1", "2", "1/2", "1/4", "1", "1/4", NA, "1 3/4", "2", NA, "1/2", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["shrimp", "beefsteak tomatoes", "tomatoes", "tomatoes", "tomatoes", "okra", "onion", "fresh thyme", "corn", "chives", "smoked bacon", "buttermilk", "cornflour", "cornmeal", "all-purpose flour", "garlic clove", "fresh chives", "fresh lemon juice", "kosher salt", "fresh ground black pepper", "olive oil", "creme fraiche", "creme fraiche", "heavy cream", "buttermilk", "extra virgin olive oil", "olive oil", "chives", "scallion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1200.2 [FatContent] 107.9 [SaturatedFatContent] 30.0 [CholesterolContent] 179.1 [SodiumContent] 593.2 [CarbohydrateContent] 48.8 [FiberContent] 6.6 [SugarContent] 18.8 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["To Prepare the Salad:", "Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve. Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.", "Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil dressing and bacon.", "Fried Okra:", "Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with Salt and Pepper.", "Field Peas:", "Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.", "Corn:", "Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.", "Chive Dressing:", "Combine the garlic and chives in small bowl. Add egg yolk, lemon juice, salt, and pepper and whisk to combine. Add the olive oil in a thin, steady stream, while whisking vigorously whisking. This should create an emulsion. Whisk in the crème fraîche. You may need to add a drop or two of water if dressing is too thick. Cover and chill the dressing for at least 20 minutes before serving. This dressing will keep refrigerated in an airtight container for up to two days.", "Homemade Crème Fraîche:", "Whisk together the cream and buttermilk just to combine. Pour into a sterilized 2-cup jar (a mayonnaise or pickle jar works well] and cover tightly. Allow the mixture to sit at room temperature for 2 days.", "After 24 hours, the crème fraîche will have thickened. If the mixture is slightly separated, whisk until smooth. The crème fraîche can be used immediately or refrigerated until ready to use. Homemade crème fraîche will keep refrigerated for up to two weeks.", "Balsamic Vinaigrette:", "Combine all ingredients. Hold.", "Presentation:", "Arrange each of the different types of sliced tomatoes on 6 plates. Place the whole sweet 100 tomatoes around the sliced tomatoes. Divide the pea and corn mixture evenly among plates on top of the tomatoes. Arrange 5 pieces of fried okra around each plate. Place 2 shrimp and 1 slice of crispy bacon on top of each salad. Drizzle 1 to 2 tablespoons of the chive dressing over the tops of each salad and garnish each with 1 tablespoon of basil chiffonade. Serve immediately.", "Note: Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes." ]
[Name] Candy Jewels [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-07-16T17:07:00Z [Description] Make and share this Candy Jewels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1 1/2", NA] [RecipeIngredientParts] ["sugar", "light corn syrup", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 133.2 [CarbohydrateContent] 165.4 [FiberContent] 0.0 [SugarContent] 122.6 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 Molds [RecipeInstructions] Tools: Candy jewel and diamond molds. Prepare your molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains. Combine the sugar, corn syrup, and water in a medium saucepan and stir gently. Cook over medium-high heat and brush down the sides with cold water and a. clean brush. Cook to 295F to 309F or a Hard Crack stage. If you are cooking without a candy thermometer, have a small bowl of ice water next to the cooking sugar. Grab a teaspoon full of the hot sugar mixture and pour into the ice water. If the sugar is hard and snaps, it is at the Hard Crack stage. Remove from heat. Pour into prepared molds. Cool, allow to harden and remove from molds.
[Name] Earl Grey Chocolate Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-16T17:10:00Z [Description] Make and share this Earl Grey Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "3/4", "1 1/4", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "cocoa powder", "vanilla extract", "sea salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4499.8 [FatContent] 136.2 [SaturatedFatContent] 24.9 [CholesterolContent] 570.0 [SodiumContent] 2812.2 [CarbohydrateContent] 760.7 [FiberContent] 31.6 [SugarContent] 434.7 [ProteinContent] 91.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. Tips and Variations: You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of. Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently. mix the ingredients until smooth and spreadable. Great with whipped Chantilly Cream or Swiss Buttercream. You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water. steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.
[Name] Greggy&rsquo;s Very Vanilla Swiss Buttercream [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-16T17:16:00Z [Description] Make and share this Greggy&rsquo;s Very Vanilla Swiss Buttercream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/2", "3", "1", "4", "2"] [RecipeIngredientParts] ["sugar", "cream of tartar", "unsalted butter", "salt", "pure vanilla extract", "vanilla bean paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6601.9 [FatContent] 552.8 [SaturatedFatContent] 349.8 [CholesterolContent] 1464.2 [SodiumContent] 615.7 [CarbohydrateContent] 405.0 [FiberContent] 0.0 [SugarContent] 403.4 [ProteinContent] 30.7 [RecipeServings] nan [RecipeYield] 1 Bowl Frosting [RecipeInstructions] Place sterilized stand-up mixing bowl (just make sure it's super clean and dry] with whites on top of a sauce pan with water, barely simmering (a.ka. double boiler]. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out]. Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated. No Cook Variation: You could beat powdered egg whites (the kind where you just add water and whip], then proceed with the recipe (without Cream of Tartar].
[Name] Italian Brunch Torte - from TOH [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 2018-07-16T19:04:00Z [Description] Saw this on-line from taste of home and so pretty, would be great for a company breakfast or brunch and using crescent rolls makes it fairly easy [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/41/XLjozL7zS1mUsZvowobW_90F6160D-0623-4A93-991A-4D6C8C7816A9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/41/emTeyx5jTl2tzinZfNPw_Italian%20Brunch%20Torte%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/12/9/eJ3TsglFSfauO5YR6RO5_Italian%20Brunch%20Torte.JPG"] [RecipeCategory] Breakfast [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "1", "6", "1", "7", "1", "2", "1/8", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "mushroom", "eggs", "parmesan cheese", "pepper", "deli ham", "provolone cheese", "roasted sweet peppers"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 371.2 [FatContent] 20.3 [SaturatedFatContent] 8.8 [CholesterolContent] 177.3 [SodiumContent] 1142.4 [CarbohydrateContent] 22.8 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 23.4 [RecipeServings] 12.0 [RecipeYield] 1 Torte [RecipeInstructions] Preheat oven to 350, prepare a 9\" spring form pan, double wrapping with tinfoil. Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set. Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry. In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning. Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture. Pour half of egg mixture over top. Repeat layers and top with remaining egg mixture. On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture. Whisk remaining egg and brush top. Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106&deg;F Cover loosely with tinfoil if starts to over brown. Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.
[Name] Peanut Butter M &amp; M's Cookies [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-16T21:48:00Z [Description] Make and share this Peanut Butter M &amp; M's Cookies 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/53/63/42/0OLQw6cpQyC0AldBNE6P_20180711_133441.jpg.png" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/4", "1/2", "2", "1/2", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "peanut butter", "brown sugar", "white sugar", "egg", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.9 [FatContent] 6.4 [SaturatedFatContent] 3.5 [CholesterolContent] 23.9 [SodiumContent] 126.3 [CarbohydrateContent] 14.4 [FiberContent] 0.3 [SugarContent] 7.6 [ProteinContent] 1.8 [RecipeServings] 18.0 [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside. In a medium bowl, sift flour, baking soda and salt; set aside. In a large bowl, beat butter and peanut butter until combined. Add brown sugar and white sugar; beat until combined. Add egg and vanilla extract and mix well. Slowly add the dry ingredients and mix until no white streaks remain. Stir in m & m's candies. Drop Tablespoonfuls of dough 2-inches apart onto prepared baking sheets. (I like to press a few extra m & m's candies onto the tops of each dough ball.] Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned and the center has set, rotating pans halfway during baking time. Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper to wire racks to cool.
[Name] Chicken Rice and Vermicelli [AuthorId] 1800038805 [AuthorName] Mimi C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-07-16T21:49:00Z [Description] Make and share this Chicken Rice and Vermicelli recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["white rice", "butter", "chicken bouillon", "garlic", "parsley", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.4 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 379.5 [CarbohydrateContent] 59.4 [FiberContent] 2.3 [SugarContent] 0.8 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] 2 cups rice cooked [RecipeInstructions] Heat butter over Med. in small skillet. Break the vermicelli into small 1 inc pieces. Add vermicelli and rice to heated skillet and stir. Cook for about 2 minutes or until the rice turns light brown. Add vermicelli and rice to a rice cooker. Add water, bullion, garlic, and parsley. Add salt and pepper to taste. I usually twist the grinder 4 times each. Cook rice according to your rice cookers directions. (Mine just clicks down to cook]. Check often, add more water until rice and vermicelli is tender and water is evaporated. Serve and enjoy! :].
[Name] Grandma's Chicken Paprikas [AuthorId] 2926672 [AuthorName] jswatson0917 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-16T21:49:00Z [Description] Make and share this Grandma's Chicken Paprikas recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "1/2", "4 -5", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "shortening", "paprika", "pepper", "salt", "chicken thighs", "water", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1317.4 [FatContent] 105.3 [SaturatedFatContent] 36.5 [CholesterolContent] 451.6 [SodiumContent] 1292.7 [CarbohydrateContent] 7.5 [FiberContent] 1.1 [SugarContent] 3.4 [ProteinContent] 81.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Brown onion in Shortening. Add seasoned chicken Brown 10 minute. Add water cover let simmer slowly until tender. Remove chicken and add sour cream to drippings in pan and mix well. Add dumplings. Arrange chicken on top. Heat through and serve. For more gravy add 1/2 pint sweet cream to sour cream.
[Name] Chips and Salsa Salad [AuthorId] 2001403542 [AuthorName] scotula138 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-07-16T21:49:00Z [Description] Everybody loves chips and salsa! Here&rsquo;s an upgraded version that you don&rsquo;t have to feel guilty about having for dinner.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/45/CdvX4BOeTly9bsfX0QUj_0S9A1503.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/45/lyraikuPQ3akFRqTPuJg_0S9A1488.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/45/yLlACrRNQKK3ELYcgAt5_0S9A1496.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001403542/LrkxESAHRKOgrLCtl1Ie_7E72F604-1A5D-4FC9-9A2A-7F90684F36B2.jpeg" ] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1/4 - 1/3", "1", "1", "2", "2", "1 -2", "1 -2", "6", "2", "1/4", "2", "1/2 - 1", "1/8 - 1/2", "2 1/2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "lime", "lime", "garlic clove", "honey", "heavy cream", "corn tortillas", "flour tortillas", "cumin", "salt", "cracked black pepper", "fresh tomatoes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1091.6 [FatContent] 76.5 [SaturatedFatContent] 13.2 [CholesterolContent] 20.6 [SodiumContent] 862.0 [CarbohydrateContent] 99.5 [FiberContent] 16.4 [SugarContent] 34.5 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 2-3 2 large dinner or 3 lunch portions [RecipeInstructions] Preheat oven to 350 degrees. Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine. Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.] Place your roasted peppers in a bowl and cover with plastic wrap to steam. . Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat] and cut into strips/dice. Place in a large bowl. While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips. Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. . Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy. Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently. Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes]. Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing], queso fresco.
[Name] Savory Breakfast Tart [AuthorId] 2002218482 [AuthorName] katiemajewski3 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-07-16T21:49:00Z [Description] Make and share this Savory Breakfast Tart 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/53/63/46/wvvIUhCSQVSbRJwiL1uQ_0S9A9346.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/46/89zjIFeCTlKC3TgcSYCg_Savory_breakfast_tart_with_tomato-balsamic_jam_and_arugula._Totally_worth_being_late_for_work.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/46/sA67t6szSGWpJyWcRkhN_0S9A9380.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/46/xfi7KHn6TGS5SyGnUpFZ_0S9A9364.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "8", "4", "1/4", "1", "1", "1/4", "2", "1", "1", "1", "1/2", "1/4", "1", "1", "1", "1/2", "28", "1/4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "gruyere cheese", "olive oil", "yellow onion", "bacon bits", "egg", "heavy cream", "salt", "black pepper", "nutmeg", "olive oil", "red onion", "garlic clove", "crushed tomatoes", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 629.5 [FatContent] 45.0 [SaturatedFatContent] 24.4 [CholesterolContent] 206.0 [SodiumContent] 1456.3 [CarbohydrateContent] 43.1 [FiberContent] 4.5 [SugarContent] 4.9 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] 1 9" tart pan [RecipeInstructions] Crust: Preheat oven to 400 degrees fahrenheit. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely. Shape into a 5\"x5\" disc and wrap in cling wrap; chill in refrigerator for 15 minutes. Press dough into tart pan using \"lift and pinch\" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice. Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes. Set aside to cool. Filling: Dice yellow onion and saute in olive oil until carmelized. Remove from heat. Line bottom of tart crust with grated Gruyere cheese. Layer bacon bits on top. Once cooled, gently lay sauteed onions on top of bacon layer. Whisk together egg yolks, egg, salt, pepper, and heavy cream. Pour egg mixture into tart crust until filling approaches top edge of tart crust. Sprinkle grated parmesan on top. Cook tart in oven for 20-25 minutes. Allow to cool before serving. Tomato Balsamic Jam: Dice onions and garlic. Use box grater to coarsley grate apple. Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes]. Add in apple, vinegar, salt, pepper, and tomatoes. Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency. Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional].
[Name] Orange Cake [AuthorId] 285180 [AuthorName] BHPat [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2018-07-16T21:50:00Z [Description] Make and share this Orange Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "6", "250", "180", "2", "1"] [RecipeIngredientParts] ["oranges", "eggs", "sugar", "vanilla extract", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2581.2 [FatContent] 117.8 [SaturatedFatContent] 16.1 [CholesterolContent] 1116.0 [SodiumContent] 794.1 [CarbohydrateContent] 324.1 [FiberContent] 28.3 [SugarContent] 283.2 [ProteinContent] 78.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the oranges for 30 minutes. Allow to cool. Blend the oranges in a food processor. Add eggs and blend. Add other ingredients and pulse until well blended. Pour into a springform cake tin lines with baking paper. Bake for 50 minutes at 180&deg;C.
[Name] Tomato Rasam (Thakkali Rasam) [AuthorId] 2002215761 [AuthorName] __sivakumar [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-16T21:50:00Z [Description] Make and share this Tomato Rasam (Thakkali Rasam) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/2", "1/4", "1 1/2", "2", "3", "2", "1", NA, "10", "1/2"] [RecipeIngredientParts] ["mustard seeds", "fenugreek seeds", "cumin seed", "turmeric powder", "water", "tomatoes", "green chilies", "coriander leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.0 [FatContent] 5.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 604.2 [CarbohydrateContent] 14.2 [FiberContent] 3.5 [SugarContent] 8.4 [ProteinContent] 3.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the tomatoes into 8 if it is big one or 4 if it is small one. Let the tamarind soak in water. Slice the green chillies vertically into 2. Heat up the vessel and pour 3 tsp of oil. Put the mustard seeds, fengreek seeds and cumin seeds. Once you see the seeds cracking, tear open and put the dried red chillis. After 5 seconds, put the tomatoes and green chilli. Now put the turmeric powder and stir until tomato seem cooked (Probably for 2 mins]. Put the rasam powder and mix it well for a minute. Filter the tamarind water and pour it in the vessel. Mix it for a minute and add 2 cups of water. Add salt and leave the rasam to boil for a minute. Switch off the heat and put the coriander leaves.
[Name] Tomato-Vegetable Soup [AuthorId] 2002213265 [AuthorName] 4sc077 [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2018-07-16T21:50:00Z [Description] Make and share this Tomato-Vegetable Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/49/JfLqSIlWQVichSBxpHNr_EE0EF172-2105-4ED6-B137-D4B855D22E27.jpeg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1/4", "1/4", "3/4", "1/4", "1/8", "5", "1/2", NA, "3", "2"] [RecipeIngredientParts] ["tomatoes", "onions", "carrots", "celery", "bulb of garlic", "dried thyme", "black pepper", "salt", "celery seed", "low sodium chicken broth", "fresh basil", "olive oil", "unsalted butter", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.8 [FatContent] 7.7 [SaturatedFatContent] 4.1 [CholesterolContent] 15.3 [SodiumContent] 409.3 [CarbohydrateContent] 21.2 [FiberContent] 5.0 [SugarContent] 10.2 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] 10 Cups [RecipeInstructions] Preheat oven to 425F. line a large baking sheet with aluminum foil and lightly spray with cooking oil. peel and cut the onions in half, core and quarter the tomatoes, peel and chop the carrots and chop the celery. Peel the garlic cloves (leave whole]. Arrange the tomatoes (skin side down], carrots, celery, and garlic on the baking sheet. Drizzle with olive oil and season with 1/4 teaspoon of salt. Roast in the preheated oven for 45 mins (until veggies are tender]. when down roasting, pour the vegetables (includ The juices] into a 5 to 7 qt Dutch oven or stick pot. Add 5 cups low sodium chicken broth, thyme, celery seeds, chilli flakes, salt, pepper, basil and bay leaves and stir well. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes. Remove bay leaves, add butter, and blend soup with a hand blender. season as needed after blending.
[Name] German Apple Pancake (Apfelfannkuchen) [AuthorId] 2720797 [AuthorName] Disque [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-16T21:50:00Z [Description] 2 giant pancakes. Slice each in quarters and serve like a warm pastry. Substitute other fruits for the apples. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "3/4", "3/4", "1/2", "1/4", "2", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "milk", "salt", "butter", "apples", "sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.9 [FatContent] 18.3 [SaturatedFatContent] 10.0 [CholesterolContent] 222.9 [SodiumContent] 486.9 [CarbohydrateContent] 45.6 [FiberContent] 2.9 [SugarContent] 22.2 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 2 Large pancakes [RecipeInstructions] Peel and thinly slice apples. Set aside. Beat eggs and flour with a whisk; beat in milk and salt. (Let batter rest while oven pre-heats.]. Heat oven to 400 degrees. Place 2 round cake pans (9\"] in oven. When oven reaches 400 degrees and pans are hot, remove pans from oven and place 2 T butter in each pan. Rotate pans until butter has melted and coats bottom and sides of pans. Arrange half the apples in each pan. Divide batter evenly between pans. Mix sugar and cinnamon; sprinkle 2T sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 - 25 minutes.
[Name] Best Broccoli Cat Cora Ever Ate [AuthorId] 2002216927 [AuthorName] sofiaballatango [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-16T21:51:00Z [Description] I was watching &lsquo;The Best Thing I Ever Ate &lsquo; and Cat Cora (an Iron Chef)described this spicy broccoli. &nbsp;They didn&rsquo;t give the recipe but they showed some of its preparation. This is my attempt to replicate it. &nbsp; &nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002216927/SsTLmDK4RXYe7zRTbsO7_604B9FF4-DB4B-4B4C-8978-A6FDCF70E72A.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", NA, "1", "1/8"] [RecipeIngredientParts] ["broccoli", "garlic", "chile", "lemon", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.0 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 248.8 [CarbohydrateContent] 26.0 [FiberContent] 8.3 [SugarContent] 5.4 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Break down broccoli into florets  sauté in a splash of olive oil preferably in a cast iron skillet.  When broccoli just begins to brown add garlic and more oil if needed.  Sauté a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness.  Hit it all with somew  salt.     Let the flavors meld and add the lemon zest.  Top with julienne lemon peel if desired.  Enjoy.", "Note.  I use the crushed Calabrian chilies    It comes ina jar with oil." ]
[Name] New England Nachos [AuthorId] 2002220149 [AuthorName] marcia d. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-07-16T21:51:00Z [Description] Make and share this New England Nachos 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/53/63/52/BbK1iXf3QbCJDplXxJsO_6DB0F544-1564-4F05-A2DC-3E7F6C03EBDA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/52/9gi1cBJjTuu8Sl1GDDF9_BC252EBB-29BC-48B0-A307-5A3601AF3696.jpeg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1", "12", "12", "12"] [RecipeIngredientParts] ["sea scallops", "shallot", "bacon", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 837.2 [FatContent] 62.8 [SaturatedFatContent] 35.9 [CholesterolContent] 114.8 [SodiumContent] 1594.4 [CarbohydrateContent] 36.3 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] 4 Cups [RecipeInstructions] Preheat oven to 375. Line a large oven sheet or cookie sheet with two sheets of parchment paper, enough to overlap sides of pan. Set aside. Drain scallops in colander and pat dry with paper towel. Cut scallops into quarter pieces, cover and refrigerate. Chop shallot, cover and refrigerate. In a large frying pan fry bacon until lightly crisp. Set bacon on paper towel to drain grease. Remove fry pan from heat, drain grease from pan reserving 1 tablespoon of the grease in frying pan. Cut bacon into 1 inch pieces and set aside. Spread a bed (12oz] of the nacho chips onto the parchment paper prepared baking sheet. The chips should overlap. Reheat the frying pan with the 1 tablespoon of reserved bacon grease, cook the shallot in the grease pan on medium high for 2-3 minutes, stirring occasionally. Place nacho chips into preheated oven for 3-4 minutes. Add scallops to shallot and bacon grease pan continue to cook mixture for 3-4 minutes longer until scallops are white in color. Remove scallops and shallot mixture from heat and drain in colander. Remove chips from oven. Evenly distribute shallot and scallop mixture over chips, evenly distribute chopped bacon over chips, top shredded cheese evenly over bacon and scallops. Return nachos to oven at 375 degrees until cheese melts, watch carefully not to over cook.
[Name] Cecilia's Potato Leek Soup [AuthorId] 2169676 [AuthorName] Mcosta [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-16T21:51:00Z [Description] This is one of my favorite soups that my mother-in-law makes. Its simple to make and a staple starter course at our big family gatherings, especially when the grand kids are around. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2169676/TFBs4cbbQ3NgxoXyuVsw_potatoleeksoup.jfif" [RecipeCategory] Potato [Keywords] ["Vegetable", "Portuguese", "European", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "8 -10", "1", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "leek", "potatoes", "half-and-half", "salt", "white pepper", "crouton"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 14.9 [SaturatedFatContent] 9.3 [CholesterolContent] 42.3 [SodiumContent] 345.4 [CarbohydrateContent] 33.2 [FiberContent] 3.9 [SugarContent] 1.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean the leeks well. Slice in thin strips and separate white/light green parts from dark green parts. Peel the potatoes and cut into 1 inch cubes. In large soup pot, melt the butter. Saute the leeks (white and light green only] in butter on low heat for approximately 5 minutes. Be careful not to brown the butter. Add the potatoes to the pot and add enough water to just cover the potatoes and leeks. Bring to a boil. Turn the heat down and cook until the potatoes are tender (approx. 20 min]. Remove from the heat and carefully use a hand blender to puree until smooth. Put the pot back on the stove and add the dark green leeks. Heat on low for approximately 5 minutes. When the green leeks are soft, add half-and-half (the amount depends on your preferred taste and thickness of the soup]. Season with salt and white pepper to taste. Serve with croutons.
[Name] Mojo's Simply Delicious Simple Parmesan &amp; Romano BLT Sandwich [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-16T21:51:00Z [Description] Make and share this Mojo's Simply Delicious Simple Parmesan &amp; Romano BLT Sandwich 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/53/63/54/rkA7HJVdSamypiKlUTq7_BLT%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/54/b6VjRDXDSWC8FsqyLIQ4_BLT1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/54/aPgBKs9UQlicy40YYUYz_BLT%203.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "6", "2", "4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["bacon", "tomatoes", "lettuce", "butter", "cheese", "salt", "pepper", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.5 [FatContent] 34.8 [SaturatedFatContent] 16.9 [CholesterolContent] 70.1 [SodiumContent] 1140.7 [CarbohydrateContent] 26.8 [FiberContent] 1.9 [SugarContent] 4.4 [ProteinContent] 14.2 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Cook your bacon slices to a medium crisp. slice your tomato in thin slices, you will use 3 per sandwich. prepare 6 nice leaves of lettuce. cut your hamburger rolls in half and spread butter on the insides. sprinkle your parmesan and romano grated cheese on the buttered surface of the rolls. grill your rolls in a pan with medium heat to a nice golden brown color checking constantly to monitor level. Keep moving them to prevent sticking. Assemble your sandwiches: spread mayonnaise on inside of your rolls. place your lettuce on top of the mayo. place your bacon on top of the lettuce. place your tomatoes on top of the bacon. add salt and pepper to taste, or leave for you and your guest to add on their own. Enjoy your sandwich.
[Name] Vegetarian Ftira [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2018-07-17T03:27:00Z [Description] This is an open face ftira that is vegetarian friendly. Don't let that fool you, though. It's hearty and delicious, even for meat lovers. It can be served as an appetizer, snack, or meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/55/2wz3F5HkR2ConFyi0S7X_20180716_203946.jpg" [RecipeCategory] Lunch/Snacks [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "2", "1 1/2", "8", "1 1/2", "4", "4", "16", "12", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bread flour", "salt", "sugar", "olive oil", "warm water", "tomatoes", "garlic cloves", "green olives", "button mushrooms", "sweet bell peppers", "fresh mozzarella cheese", "dried oregano", "dried basil", "coarse salt", "black pepper", "semolina", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.1 [FatContent] 27.2 [SaturatedFatContent] 9.5 [CholesterolContent] 44.9 [SodiumContent] 962.0 [CarbohydrateContent] 57.0 [FiberContent] 3.9 [SugarContent] 4.6 [ProteinContent] 21.9 [RecipeServings] 8.0 [RecipeYield] 4 small rectangular trays [RecipeInstructions] To prepare the dough, place all the dry ingredients in a bowl and mix. In a separate bowl, mix together the water and 6 tbsp oil and add to the dry ingredients. When the dough comes together and is soft, knead for 10 minutes until smooth. Cover and let the dough rise in a warm place for three hours. Place the risen dough in the refrigerator overnight. When ready to make the ftira, divide the dough into four equal portions. Preheat oven to 400&deg;F Roll out each dough portion on a floured surface into the shape of a rectangle the size of a small baking tray. Add some olive oil to the tray bottom and spread it around. Sprinkle the semolina on the tray and add the dough to the tray stretching it into shape. For each of the four ftira, brush some olive oil onto the dough and sprinkle on a clove of minced garlic. Lay out the tomato slices on top of the garlic. Scatter the olive slices around the tomato slices. Sprinkle some salt and pepper on the tomatoes. Saute or roast the mushroom and sweet pepper slices until they are carmelized. Scatter them on top of tomato slices. Top the vegetables with slices of mozzarella cheese. Finally, spinkle the ried oregano and basil over all. Bake for 15 - 20 minutes, or until the edges of dough are golden brown and the cheese is melted and bubbly. Remove from the oven, let rest five minutes, slice and serve.
[Name] BOOZY Frozen Lemonade [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-07-17T12:38:00Z [Description] easy to make and is the perfect summer drink. Make this frozen lemonade with vodka and sorbet or make it without alcohol for the kids. Found on line, I actually couldn't find sorbet in our little town - so used sherbet with success [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/07/5/S0JS2XRlOUOVpncku9Aa_Boozy%20Frozen%20Lemonade.JPG" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 102.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 4.3 [FiberContent] 0.0 [SugarContent] 4.1 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 6 Cocktails [RecipeInstructions] Place sorbet, vodka, and lemonade in a blender jar. Fill the empty pint carton with ice and add it to the blender. Blend until smooth, serve immediately. For a non-alcoholic version: replace vodka with an extra cup of lemonade. To make this thicker and spoonable (instead of drinkable through a straw]: reduce liquid to 1 total cup (all vodka, all lemonade, or a combination].
[Name] MANGO PUR&Eacute;E With MIXED BERRIES and COINTREAU [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-17T14:45:00Z [Description] This refreshing dessert is light, fruity and delicious so perfect on a hot summer day! VIDEO https://www.youtube.com/watch?v=8JtS1Vg1b0w [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/57/VZO0J7OWQaqoD6aTpLCw_Mango-Pur%C3%A9ed-with-Mixed-Berries-Cointreau-2_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/RGNc9tSuiAd1kzRxj5hQ_Mango%20Pur%C3%A9ed%20with%20Mixed%20Berries%20%26%20Cointreau%20%232_Fotor.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/3", "1", "1", "1/4"] [RecipeIngredientParts] ["mangoes", "vanilla yogurt", "raspberries", "blackberry", "Cointreau liqueur", "orange zest", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.8 [FatContent] 5.0 [SaturatedFatContent] 2.8 [CholesterolContent] 15.9 [SodiumContent] 59.0 [CarbohydrateContent] 42.1 [FiberContent] 5.4 [SugarContent] 36.7 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer half puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.", "Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.", "When ready to serve, top each glass with the macerated berries using a slotted spoon." ]
[Name] Vanilla Ice Cream [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-17T21:35:00Z [Description] Make and share this Vanilla Ice Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/mwN26M77ReuuL0k95xPg_20180713_230344.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1 1/3", "2"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.5 [FatContent] 19.4 [SaturatedFatContent] 12.1 [CholesterolContent] 72.8 [SodiumContent] 103.5 [CarbohydrateContent] 24.1 [FiberContent] 0.0 [SugarContent] 22.3 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, combine heavy cream, evaporated milk and salt.", "With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks.", "Pour into a freezer-safe container with a cover. Freeze until firm and completely solid, about 8-10 hours." ]
[Name] Party-Sized Garlic Cheese Blossoms [AuthorId] 2001988939 [AuthorName] tom_n_debbie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-17T21:37:00Z [Description] Margarine or Butter Flavored spray 1 1/2 cups of Medium Cheddar Cheese, shredded 1 1/2 cups of Mozzarella Cheese, shredded 1 &frac12; cups of your favorite shredded cheese, as well Garlic Powder Aluminum Foil for each Blossom [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/59/BMp5zVCCQfmcQS7LFLjg_Cheesy%20Garlic%20Blossom_E693.JPG" [RecipeCategory] High Protein [Keywords] ["High In...", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["margarine", "medium cheddar", "mozzarella cheese", "garlic powder", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.0 [FatContent] 12.2 [SaturatedFatContent] 7.2 [CholesterolContent] 34.9 [SodiumContent] 323.2 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 9.4 [RecipeServings] 12.0 [RecipeYield] 12 Blossoms [RecipeInstructions] Directions. Place all the foil squares next to each other on the counter. Use non-stick foil or butter spray, coat each square. I place each roll on a piece of foil so the filling will stay inside and not make a mess on the counter! Carefully spread each bread section and coat or spray the Margarine into each cut, making sure not to miss any areas. (NOTE: Some people prefer to season the bread before stuffing it with cheese.]. Mix all the cheeses together with your spice selections. Stuff the mixture into every nook and cranny so the bread “petals” are opened up and full of cheese. It’s fine to overfill the ‘Blossom.’ Once it is baked, the cheese will melt down into the center and coat the top a bit. Once everything is in and on each Blossom, carefully close each foil square over the top, leaving as much air space INSIDE the foil as you can. Place each Blossom on the cookie sheet, leaving space between each one. Baking time will vary, depending on your oven. After about 15 minutes, check one Blossom. It should be hot and crusty. If it is still soft, bake another 5 minutes with the foil slightly open and check again. Do not let the cheese melt into a puddle, though! To serve: Casual serving would be to put all Blossoms on a platter and let each person grab one OR place each on a bread plate with the meal. Leftovers: What leftovers!?!
[Name] Hamburger Potpie With Homemade Crust [AuthorId] 1801884905 [AuthorName] Marcie L. [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2018-07-17T21:37:00Z [Description] The flaky, buttery crust is only the beginning! Hiding inside is hamburger heaven with potatoes and some veggies. I make the crust in my stand mixer which makes it so easy! This dish is sure to win anyone over!! Who doesn't like meat and potatoes!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1801884905/SYhlZuPoTyynkCyCAajm_20180714_225955.jpg.png" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "2", "1", "4", "1", "1", "1", "3", "1", "1/2", "1", "1", "4 -5"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "unsalted butter", "eggs", "hamburger meat", "carrot", "onion", "celery", "garlic cloves", "salt", "black pepper", "garlic powder", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 842.3 [FatContent] 44.6 [SaturatedFatContent] 24.6 [CholesterolContent] 194.8 [SodiumContent] 1392.1 [CarbohydrateContent] 83.7 [FiberContent] 6.0 [SugarContent] 6.8 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Flaky Crust:", "In the bowl of your stand mixer add the flour, sugar and salt. Do not scoop the flour to measure because this will pack it and result in to much flour. Stir flour to loosen and spoon into a measuring cup. Level off with the back of a knife. Put this in the freezer. In a separate bowl cube the butter and put in the refrigerator to keep ice cold. Measure your water and put it in the freezer to get ice cold. Do not freeze. The key to a flaky crust is keeping the ingredients cold and not over mixing.", "Using the paddle attachment on low speed mix your flour mixture just to incorporate. Add the cold butter and mix on medium low speed until your mixture is sandy looking with some chunks of butter left. It will resemble sand that's drying out with the chunks of butter throughout. With the mixer off add 1/2 cup of the cold water and mix on low. Add remaining water 1 tablespoon at a time until the mixture is crumbly and still some chunks of butter. You may not need the entire cup of water so stop adding and mixing when you can form a crumbly dough in your hand.", "Lightly flour your work surface. I use a pastry mat that has pie measurements on it but it's not required. Dump your crumbly dough pieces onto your floured surface and bring pieces together by patting them down, not kneading. Flatten the mixture with your hands and fold. Do this a few times until you have a solid dough with some chunks of butter throughout. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. While your dough is resting start on the filling.", "Hamburger filling:", "In a large skillet brown hamburger meat until no pink is left and drain. Peel the potatoes, dice them into small chunks and put them in a bowl with cold water. Rinse potatoes well to remove the extra starchyness and boil. Do not cook them all the way because you dont want mashed potatoes. You want them to stay in small chunks, so remove them and drain right before they are fully cooked. They will finish cooking in the oven. Put them in a bowl and place in the refrigerator so they stay firm and stop cooking. Next chop the onion and celery and mince the garlic. In your skillet with a little butter sautee the onion and celery until translucent. Add the matchstick carrots and sautee about 2 more minutes, then add the garlic and sautee on low about 3 more minutes. In the same skillet with the onion mixture add the cooked hamburger meat and combine. Add the soup mix, water, salt, pepper and garlic powder and stir. I use Lipton Recipe Secrets, beefy onion soup mix. The box contains 2 envelope and I add both to the meat mixture. Once this is all combined remove from heat and add your potatoes and lightly stir. You can leave this in the skillet until ready to use or put it in a bowl, as long as it cools down.", "Rolling your pie crust:", "Remove dough from the refrigerator and remove plastic wrap. Cut dough in half with a bench scraper or knife. Starting with 1 half, on a lightly floured surface roll your dough. Roll dough away from you and turn it to roll in another direction. Do not continue to roll by turning your body. Roll and turn dough, this will keep it from sticking to your work surface. Continue rolling until the dough is big enough for a 9 inch deep dish pie pan, so about 11 inches. Repeat this step with the other half of your dough.", "Assembling your potpie:", "Lightly spray a 9 inch deep dish pie pan with cooking spray. Lay half of your pie crust in the pie dish and lightly form crust to dish with your hands. You will have some over hanging and that's what you want. Add your meat filling to the pie dish then carefully place the top crust over the filling. Cut off extra dough if any by leaving about 1/4 inch overhang. This will give you a nice thick, buttery outer crust. Using your fingers, gently fold top crust over bottom crust to seal the pie. Make sure it is sealed all the way around your dish to prevent the filling from bursting out. Once it is completely sealed you can flute the edges with a fork or use your fingers to flute. Since I make a thick outer crust for this pie I like to use my fingers instead. Using your index finger press against the pie edge and use your thumb and index finger on the other hand to push the dough up around your index finger on the other hand. Do this around the entire edge of your pie to form a bigger flute for thick crust. Cut 4 small slits in the top of the dough to allow steam to escape during cooking to prevent the pie from bursting out of the sides. Place the pie in your freezer for about 20 minutes prior to cooking. This will keep your pie crust flaky and soft.", "Cooking your potpie:", "With your oven rack on the bottom position closest to the burner preheat your oven to 350°F. Beat 2 eggs in a small bowl. Remove your pie from the freezer and brush the entire top crust with the egg wash with a basting brush. Bake on bottom rack just until top crust starts to slightly brown. Turn oven up to 375°F and move oven rack to middle position. Finish baking pie on middle rack until top crust is done and golden brown. Remove from oven and let cool about 10 minutes, slice and enjoy!" ]
[Name] Stabilized Mascarpone Whipped Cream [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-18T13:46:00Z [Description] Well if homemade whipped cream is awesome, this mascarpone version is even better! There&rsquo;s just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything &ndash; especially fruit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/10/0/3rVRNXdaQ3lySzXr6QN4_Mascarpone%20Whipped%20Cream.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "3/4", "1", "8", "1 1/4", "1/2", "1/4", "1", "8", "1"] [RecipeIngredientParts] ["heavy whipping cream", "powdered sugar", "vanilla extract", "mascarpone cheese", "heavy whipping cream", "powdered sugar", "vanilla extract", "mascarpone cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.9 [FatContent] 22.3 [SaturatedFatContent] 13.9 [CholesterolContent] 81.5 [SodiumContent] 23.4 [CarbohydrateContent] 18.0 [FiberContent] 0.7 [SugarContent] 14.9 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] 3 cups [RecipeInstructions] Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa. 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
[Name] Outback Copycat Alice Springs Chicken [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT35M [PrepTime] PT1H10M [TotalTime] PT1H45M [DatePublished] 2018-07-18T13:50:00Z [Description] Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/63/DQhJXC9STz2pvVR2GYhJ_P1010008.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/63/Je3CX4jrSqGOiVnt1Gf8_IMG_7756.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/03/0/VRKl5vrzTwy2GdRuJWwQ_Alice%20Springs%20Chicken.JPG"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", NA, "4", "2", "6", "2", "1", "1", "1"] [RecipeIngredientParts] ["honey", "Dijon mustard", "mayonnaise", "fresh lemon juice", "boneless skinless chicken breast halves", "olive oil", "bacon", "button mushrooms", "butter", "monterey jack cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 538.5 [FatContent] 28.0 [SaturatedFatContent] 10.7 [CholesterolContent] 116.5 [SodiumContent] 771.0 [CarbohydrateContent] 38.3 [FiberContent] 1.5 [SugarContent] 36.0 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] 4 Chicken Breasts [RecipeInstructions] ["Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.", "Preheat oven to 400 degrees and line a baking sheet with parchment paper.", "In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.", "Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.", "Place browned chicken on prepared baking sheet.", "In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.", "Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.", "Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.", "Top with fresh parsley and serve with reserved honey mustard sauce for dipping." ]