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[Name] Northern Style Jambalaya Stuffed Peppers [AuthorId] 2656184 [AuthorName] noellejane [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-07-18T21:06:00Z [Description] I wanted to create fun, spicy, appetizer for a party I was having in the middle of winter. These little gems were a huge hit [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/64/nYo8rIYXRVWioUgIRxr1_0S9A9299.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/64/YjbgXgJmTx4Tjk1emfQ3_0S9A9317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/64/54zSkjkRni8zW0CzDuxr_0S9A9328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2656184/xpyWq5K3QSiRg0IZ8Mkq_Northern%20Jambalaya%20Stuffed%20Peppers.jpg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "2", "6", "6", "1/3", "1", "1/2", "1 1/4", "6", "1/4"] [RecipeIngredientParts] ["andouille sausages", "sweet bell peppers", "small shrimp", "green onion", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.6 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 38.5 [SodiumContent] 321.2 [CarbohydrateContent] 6.4 [FiberContent] 1.8 [SugarContent] 3.2 [ProteinContent] 10.0 [RecipeServings] 12.0 [RecipeYield] 30 halves [RecipeInstructions] Pre-heat oven to 400° F. In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package. Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes. Once rice mix is done cooking (about 30 min] Stir remaining ingredients into hot rice. Season to taste with salt and pepper. Stuff mini peppers with rice mixture and place on a foil lined baking sheet. Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.
[Name] SCD Chewy Monster Cookies [AuthorId] 1815993 [AuthorName] Erika W. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-18T21:06:00Z [Description] Make and share this SCD Chewy Monster 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/53/63/65/3MPM7ZTaRAqXBkdwL2ri_D1D60242-F8C0-4090-9335-941DE28533C0.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1/2", "1/4", "1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "honey", "egg", "baking soda", "salt", "ground cinnamon", "vanilla extract", "raisins", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 835.4 [FatContent] 51.7 [SaturatedFatContent] 24.1 [CholesterolContent] 107.5 [SodiumContent] 391.7 [CarbohydrateContent] 96.9 [FiberContent] 4.8 [SugarContent] 84.7 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat the oven to 325° F. Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto. cookie sheets that have been lined with parchment paper. Flatten each dough glob with. dampened fingers. Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first]. Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container. They freeze well.
[Name] Collard Greens [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2018-07-18T21:35:00Z [Description] Make and share this Collard Greens recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/AmHbhMShTt6imXOEppKm_1430500087908.jpg" [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1", "1", "4", "2", "4", "1/2", "4", "5", "2", "1"] [RecipeIngredientParts] ["sweet paprika", "kosher salt", "onion powder", "black pepper", "cayenne", "garlic powder", "dry mustard", "dried thyme", "olive oil", "bacon", "yellow onion", "garlic cloves", "white wine vinegar", "smoked ham hock"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 382.6 [FatContent] 16.6 [SaturatedFatContent] 3.5 [CholesterolContent] 14.4 [SodiumContent] 2335.4 [CarbohydrateContent] 44.9 [FiberContent] 17.7 [SugarContent] 8.0 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside. For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess. Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes. Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate.
[Name] Banana Chocolate Almond Milk-Less Milkshake [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-18T21:38:00Z [Description] Make and share this Banana Chocolate Almond Milk-Less Milkshake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/oOfPIY7OTdGBf8j8ptJp_1430500094750.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "3", "1", NA] [RecipeIngredientParts] ["almond butter", "bananas", "pitted dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.3 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 19.1 [CarbohydrateContent] 34.0 [FiberContent] 5.2 [SugarContent] 18.2 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the almond butter, cocoa, frozen bananas and dates to a food processor. Pulse a few times to break up the bananas. With the food processor running, stream in the almond milk, then blend until smooth. Divide among 4 chilled small glasses and garnish with the mini chocolate chips.
[Name] Cornish Hen [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2018-07-18T21:42:00Z [Description] Make and share this Cornish Hen recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/aC6yY2CpRviOZDDKNBIa_1430500096299.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", NA, "2", "1", "2", "12", "8", "4", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "lemons", "yellow onion", "garlic", "fresh thyme", "carrots", "potatoes", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.5 [FatContent] 32.2 [SaturatedFatContent] 16.9 [CholesterolContent] 278.5 [SodiumContent] 549.4 [CarbohydrateContent] 64.5 [FiberContent] 10.0 [SugarContent] 9.9 [ProteinContent] 58.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside. Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.
[Name] Homemade Chicken Stock [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-07-18T21:44:00Z [Description] Make and share this Homemade Chicken Stock recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "4", "3", "1", "1", "2", "8"] [RecipeIngredientParts] ["chicken breast", "chicken wings", "yellow onion", "carrots", "celery & leaves", "fresh parsley", "garlic cloves", "bay leaf", "kosher salt", "black peppercorns", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.2 [FatContent] 23.1 [SaturatedFatContent] 6.5 [CholesterolContent] 128.0 [SodiumContent] 1562.0 [CarbohydrateContent] 7.0 [FiberContent] 1.8 [SugarContent] 2.8 [ProteinContent] 36.5 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] ["Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.", "Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months." ]
[Name] Raspberry Cosmo [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-18T21:47:00Z [Description] Make and share this Raspberry Cosmo recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/2", "1/2", "4 -5", NA] [RecipeIngredientParts] ["vodka", "cranberry juice", "fresh lime juice", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 5.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine the vodka, cranberry juice, orange liqueur, raspberry liqueur, lime juice and ice in a cocktail shaker. Shake, then pour into a martini glass. Garnish with a raspberry.
[Name] CLASSIC VICHYSSOISE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-07-19T15:04:00Z [Description] Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days! It's easy to make and also freezes very well... VIDEO https://www.youtube.com/watch?v=4jOSEmyySO8 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/71/s7bLn6cFSTGiV8S0RauI_Vichyssoise-8_Fotor_001-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/pK0k3GvFRiWwhpZpLObj_Vichyssoise%20%238_Fotor.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "3", "2", "8", "5", "2", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "leeks", "russet potatoes", "low sodium chicken broth", "fresh ground black pepper", "sea salt", "fresh tarragon", "fresh basil", "lemon juice", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.7 [FatContent] 16.5 [SaturatedFatContent] 9.9 [CholesterolContent] 52.2 [SodiumContent] 257.2 [CarbohydrateContent] 37.8 [FiberContent] 4.7 [SugarContent] 4.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover with a lid (leave the wax paper to prevent skin formation] and transfer to the refrigerator for 24 hours or until chilled. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives. Note: Submerge peeled potatoes in cold water to prevent from browning.
[Name] Roxstarbakes Raw Cookie Dough (Chocolate Chip Cookie Truffles) [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-19T17:17:00Z [Description] Here's a quick and fun little snack for when you have a chocolate chip cookie craving but can't wait more than 5 minutes ;) and need that fix! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002153374/Ewn5v14RSAuuKpmWvY7N_roxstarbakes%20cookie%20dough%20truffle.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Egg Free", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "2", "2", "1/4", "1 1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "vanilla extract", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.8 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 17.5 [SodiumContent] 66.6 [CarbohydrateContent] 24.8 [FiberContent] 0.9 [SugarContent] 12.1 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] 20 1 inch balls [RecipeInstructions] 1.\tMix butter and sugar with a paddle attachment until light and fluffy. 2.\tAdd vanilla extract. 3.\tAdd flour and salt until just incorporated. 4.\tAdd chocolate chips. 5.\tRoll into 1-1.5” balls and refrigerate or freeze for at least an hour. 6.\tDough should last in fridge for 1 week max.
[Name] Sloppy Hazelnut Pudding [AuthorId] 2002222634 [AuthorName] annmarie.b [CookTime] PT2H [PrepTime] PT35M [TotalTime] PT2H35M [DatePublished] 2018-07-19T18:44:00Z [Description] Make and share this Sloppy Hazelnut Pudding 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/2002222634/Q1InzuAeRCqcw1ee1mxN_C94BD6C0-BDA3-45D9-900B-C3FED3DF51DB.jpeg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "7 7/8"] [RecipeIngredientParts] ["Cool Whip", "Jell-O pudding mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare two boxes of Jello chocolate instant pudding as instructed then set a aside. Unwrapp the hazelnut candy and place in a food processor, crush up fine. Once crushed up fine add the candy mixture to you're pudding and mix together well. In you're deep dish bowl, we are going to start preparing layers. Take you're chocolate pound cake, break it apart into crumbles to make a first layer in you're deep dish bowl. (Make sure to leave some cake to prepare other layers]. Next put a layer of you're candy pudding mixture. Followed by a layer of cool whip. Repeat these layers, making sure you end up with crumbled cake on top. (Remember these layers are thrown together for a sloppy look, not for perfection. Enjoy!] Allow to set in the refrigerator for about three hours before serving.
[Name] Vanilla Ice Cream With Chocolate Fudge Chunks [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-07-19T18:44:00Z [Description] Make and share this Vanilla Ice Cream With Chocolate Fudge Chunks 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/RvBlrITBSS2doZ6SgCpJ_20180713_230646.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1 1/3", "2", "2", "3"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.1 [FatContent] 55.9 [SaturatedFatContent] 34.5 [CholesterolContent] 170.6 [SodiumContent] 134.3 [CarbohydrateContent] 47.5 [FiberContent] 2.0 [SugarContent] 40.7 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Vanilla Ice Cream: 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. Chocolate Fudge Chunks: Line an 8x8-inch pan with foil. Set aside. Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan. Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board. While still cold, cut into ½-inch cubes. Keep refrigerated or frozen. Cook's Note: The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks. Assembly: Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks. Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
[Name] Tomato Pudding Italiano [AuthorId] 2734182 [AuthorName] sudene1 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-07-19T18:45:00Z [Description] Make and share this Tomato Pudding Italiano recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "baguette", "fresh basil", "garlic clove", "cornstarch", "cayenne pepper", "sweet onion", "tomato paste", "fresh oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.2 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 471.1 [CarbohydrateContent] 59.5 [FiberContent] 5.2 [SugarContent] 8.9 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] 4 cups [RecipeInstructions] chop onions, tomatoes, garlic put in large bowl. Chop Basil and oregano and bruise. addto bowl. Add spices to bowl. add everything else to bowl. Slice bread about 1/2 inch thick and set aside. If more bread is needed add at your descression. Pour contents of bowel in pan and simmer for about 1 hour. add bread and cook for about 10 minutes till thickened. serve.
[Name] Pan Fried Ham Steak With Sour Cream and Chive Potato Bake [AuthorId] 2002223152 [AuthorName] yumyumfordumdum [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-19T18:46:00Z [Description] How do you usually cook your ham steak. I’m always cutting it up in bite size pieces and putting it into scalloped potatoes. How does a pan fried ham steak with caramelize pineapple smothered in a citrus-mustard sauce sound? Personally, I will cook my ham steak this way more often because it was delicious. Paired with a creamy potato bake, a side salad and a glass of wine. FYI: The Sour Cream and Chive Potato Bake shows 4 servings. My family wanted seconds and there wasn’t enough. You might want to double the recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002223152/zyODPysSUmW3VB6bqD91_A3CF3F13-CA23-4765-90E1-8D7848F71F23.jpeg" [RecipeCategory] Ham [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "4", "1", "1", "3", "1/4", NA, NA, "4", "3", "1", "1 1/4", "1 1/2", "1", NA] [RecipeIngredientParts] ["pineapple chunk", "ham steak", "butter", "Dijon mustard", "pineapple chunks", "sour cream", "potatoes", "bacon", "sour cream", "heavy cream", "cheddar cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1038.6 [FatContent] 65.2 [SaturatedFatContent] 40.1 [CholesterolContent] 206.8 [SodiumContent] 547.9 [CarbohydrateContent] 97.5 [FiberContent] 9.8 [SugarContent] 31.2 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pan Fried Ham Steak with Pineapple Chunks. In a large skillet melt two tablespoons butter and pan fry your ham steak pieces until lightly brown. Then transfer to a plate. Add the remaining 2 tablespoons of butter to a large saucepan, when butter melts add the pineapple and sauté until caramelized, about 4-5 minutes. Remove and set aside. In the same large saucepan add the pineapple liquid and orange juice and cook until it reduces to half, about 5-6 minutes. Whisk in the mustards, then add back in the ham and pineapple. Heat throughout and season with salt and pepper, to taste. Yum Yum! Sour Cream and Chive Potato Bake. Boil your potatoes al dente about 15 minutes, just fork tender. Drain and place in a lightly greased baking dish. Fry your bacon lardons (if using] until crispy, remove with a slotted spoon onto a paper towel.In a medium size bowl combine the sour cream, heavy cream, cheese, chives and salt, pepper to taste. Pour liquid on top of potatoes. Bake 20-30 minutes, or until the top is golden brown. Yum Yum!
[Name] Carrabba's Marsala Sauce [AuthorId] 2002223153 [AuthorName] ciborg366 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-19T18:47:00Z [Description] Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "10", "2", "3", "1", "3/4", "3/4"] [RecipeIngredientParts] ["unsalted butter", "white mushrooms", "prosciutto", "yellow onions", "all-purpose flour", "dry marsala", "chicken broth"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 145.8 [FatContent] 9.2 [SaturatedFatContent] 5.6 [CholesterolContent] 22.9 [SodiumContent] 147.3 [CarbohydrateContent] 5.8 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] ["Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.", "Sauce can be kept at room temperature for up to two hours." ]
[Name] Matambre - Stuffed Flank Steak [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-07-19T19:11:00Z [Description] Matambre means "hunger fighter" in Spanish. This rolled and stuffed flank steak is definitely that! It's best prepared and roasted ahead and served after it has been chilled, preferably overnight. Serve slices with chimichurri or salsa. [Images] character(0) [RecipeCategory] South American [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1", "3", "1/2", "1/2", "3", "2", "2", "6", "2"] [RecipeIngredientParts] ["oregano leaves", "ground cumin", "garlic cloves", "Italian parsley", "cilantro", "carrots", "eggs", "red onions", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.0 [FatContent] 15.8 [SaturatedFatContent] 5.1 [CholesterolContent] 139.1 [SodiumContent] 131.4 [CarbohydrateContent] 7.2 [FiberContent] 2.1 [SugarContent] 2.7 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F Use a long sharp knife to butterfly the flank steak with the grain, cutting it almost, but not quite, all the way in half. Flip it open, like a book. Season the meat liberally on both sides with the salt and pepper. With the cut side up, season with oregano leaves, cumin and garlic. Cover with an even layer of cilantro and parsley. Arrange the carrot quarters, egg slices and onion wedges in neat vertical rows, making two rows of each, leaving a few inches on the sides free to be able to make a neat roll. Scatter the spinach leaves over all. Roll the meat up, taking care to roll tightly with the grain running the length of the roll. Tie it with twine in 3 - 4 places. Heat the olive oil in a large Dutch oven or other oven safe pan. Deeply brown it on all sides, about 15 minutes. Transfer the pan to the oven and roast for 1 1/4 or 1 1/2 hours until tender to the touch. Let rest 30 minutes. You can go ahead and serve it at this point, but it is recommended to refrigerate and press overnight. To do so, transfer to a clean dish and weight it with a plate with a heavy pan or other heavy object placed on top of it. About an hour before serving, slice the cold matambre into 1/2 - 1\" slices and let rest until room temperature. Serve with chimichurri or salsa and your favorite red wine.
[Name] Betty's Lazy Day Lasagna [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-07-19T19:11:00Z [Description] Make and share this Betty's Lazy Day Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1/4", "15 1/2", "1", "6"] [RecipeIngredientParts] ["dried oregano", "cream-style cottage cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.0 [FatContent] 12.4 [SaturatedFatContent] 6.6 [CholesterolContent] 42.6 [SodiumContent] 460.8 [CarbohydrateContent] 34.7 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles in boiling salted water following package directions. Drain. Add oregano to spaghetti sauce. In greased 10x6x1 1/2 inch baking dish, make layers in order, half each noodles, cottage cheese, mozzarella cheese slices and spaghetti sauce. Repeat. Bake in moderate oven 375 degrees about 30 minutes. Let stand 10 minutes before serving.
[Name] Cilantro Salad Dressing/Sauce [AuthorId] 47559 [AuthorName] PanNan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-19T19:46:00Z [Description] This Latin American dressing is delicious as a dip with plantain chips, on a simple salad of fresh romaine greens, or as a sauce for cooked fish, pork or poultry. [Images] character(0) [RecipeCategory] South American [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1/4", "16", NA] [RecipeIngredientParts] ["cilantro", "garlic cloves", "vinegar", "mayonnaise", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 3.5 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In the bowl of a blender, combine cilantro, jalapenos, garlic and vinegar. Blend to liquefy. Transfer to a mixing bowl, add mayonnaise and combine thoroughly. Season with salt to taste.
[Name] Bacon-Cheddar-Chive Party Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2018-07-19T20:49:00Z [Description] This comes from the King Arthur Site and such a fun party bread and so easily adaptable to your favorite fillings. Another KAF hit, They Note: We like to bake this celebration bread in a party bundt pan, which makes it super easy to cut each serving; but any tube-style pan will work. Just be sure to cut at 1” intervals to maximize the bread-to-filling ratio. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/54/8/r5Di9UbQGWjwbF9TBT5Q_Bacon%20cheddar%20chive%20party%20bread.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3 1/2", "2", "1 1/3", "2", "1", "2", "12", "2", "2", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "potato flour", "milk", "unsalted butter", "salt", "instant yeast", "bacon", "cheddar cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.8 [FatContent] 26.8 [SaturatedFatContent] 12.2 [CholesterolContent] 57.5 [SodiumContent] 680.4 [CarbohydrateContent] 37.4 [FiberContent] 1.5 [SugarContent] 0.3 [ProteinContent] 16.0 [RecipeServings] 10.0 [RecipeYield] 1 Bundt Pan [RecipeInstructions] Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the remaining ingredients and mix to form a shaggy dough. Knead the dough — by hand, mixer, or bread machine set to the dough cycle — until it forms a smooth, somewhat tacky ball, adding more flour or water if necessary. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it's puffy though not necessarily doubled in bulk. Lightly grease a 10-cup party bundt pan or other tube-style pan. Gently deflate the dough and form it into a large ball. Use your fingers to pierce a hole through the center of the ball and place the resulting dough ring into the prepared pan. Cover the pan with greased plastic and let the dough rise for 60 to 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Uncover the pan, and bake the bread for 25 to 30 minutes, until it's golden brown on top; a digital thermometer inserted into the center will read 190°F. Remove the bread from the oven, allow it to cool for 10 minutes in the pan, then turn out onto a rack to cool completely. While you’re waiting for the bread to cool, cook and chop the bacon (we recommend baking it], and chop the chives. In a medium bowl combine the bacon with the cheese. Once the loaf has cooled, slice it down to within 1” of the base (you’ll want the bottom to remain unsliced in order to maintain the ring], using the scalloped pattern as a guide if the loaf was baked in a party bundt pan, or cutting at 1\" intervals if it was baked in another tube-style pan. Gently pull each section of the bundt away from its neighbor and fill the cavity with a heaping tablespoon of the bacon-cheddar mixture. Once all the cavities have been filled, sprinkle the chopped chives over the entire loaf. Tent the filled bread with foil, and return it to a 350°F oven. Bake the filled bread for 25 to 30 minutes, removing the foil for the final 5 to 10 minutes of baking, until the cheese has fully melted into the cavities. Remove the filled bread from the oven and allow to cool slightly before serving. Store any leftover bread in the refrigerator for a day or so; freeze for longer stor.
[Name] Ensalada Criolla [AuthorId] 47559 [AuthorName] PanNan [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-07-19T20:52:00Z [Description] Make and share this Ensalada Criolla 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/53/63/82/71EemscNSnuBqISDuC6a_5453_ensalataCriolla.JPG" [RecipeCategory] South American [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["avocados", "cherry tomatoes", "red onion", "lime juice", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 126.2 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 10.2 [FiberContent] 5.5 [SugarContent] 2.7 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a large bowl, taking care not to crush the avocado. Let rest at least 10 minutes to marinate the flavors before serving.
[Name] Loaded Breakfast Potatoes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2018-07-19T21:03:00Z [Description] Found this on TOH and was blown away when we made it, was enjoyed by adults and kids alike, and using the microwave to bake the potatoes made the whole process go fast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/83/MaeIAif8QVKyfFR7G0D9_DSC_0207.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/83/RDHcxRWRtSNSW4yWibhv_Loaded%20Breakfast%20Potato.JPG"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Cheese", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1/4", "1/2", "1/4", "6", "1 1/4", "1/4", "6", "3"] [RecipeIngredientParts] ["baking potatoes", "butter", "orange sweet bell pepper", "green sweet pepper", "mushroom", "red onion", "salt", "pepper", "eggs", "sour cream", "bacon", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 380.9 [FatContent] 20.3 [SaturatedFatContent] 10.1 [CholesterolContent] 226.2 [SodiumContent] 511.9 [CarbohydrateContent] 33.3 [FiberContent] 4.1 [SugarContent] 4.7 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] 6 Potatoes [RecipeInstructions] Preheat oven to 375F. Scrub and pierce potatoes with a fork; place on microwave safe plate. Microwave, uncovered on high 15-18 minutes (depending on your microwave] or until tender, turning once. When cool enough to handle, cut a thin slice of the top of each potato; discard slice. Scoop out pulp, leaving 1/4 inch thick shells. In large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup of pulp. Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.
[Name] Amish Triple Butter Biscuits [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-07-19T22:41:00Z [Description] The way she describes these biscuits on her website: (" I still have a memory picture of those biscuits gracing the center of the sun-lit oak table. Never had I seen biscuits baked in a square dish, their puffy tops resembling a golden quilt. When we pulled a steaming biscuit away from its close-knit family, the biscuit was both moist and crumbly,") The Amish Cook made my mouth water! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/84/9PGhpH2QGsWTVYE2Sj4g_Amish%20Triple%20Butter%20Biscuits_0020.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/84/rTRgFrxlRHiBm7u6F8mv_Amish%20Triple%20Butter%20Biscuits_0024.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/84/VyqxV4TQTBGiPpelKMaV_Amish%20Triple%20Butter%20Biscuits_0016.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/84/pPs8fzZ4TbRk9j59vfmg_37959487_10205199458181383_1406794569047080960_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/84/VacEU5RQIqcGdNPi6UUw_triplebutterbiscuit.jpg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1/2", "3/4", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "cream of tartar", "sugar", "baking powder", "butter", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 410.5 [FatContent] 25.2 [SaturatedFatContent] 15.5 [CholesterolContent] 88.5 [SodiumContent] 554.4 [CarbohydrateContent] 39.5 [FiberContent] 1.3 [SugarContent] 1.7 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 425 degrees. While oven is pre-heating, place ¼ cup butter in a 7x11 baking dish or 10” round skillet and place in oven to melt. (a well-seasoned cast-iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning]. While the pan is in the oven blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter. Lightly beat 1 egg in 1 cup of milk before stirring it in the flour mixture. Remove the buttered pan from oven. Butter should be melted and just slightly browned. Do not knead the biscuits, but instead use a large cookie/ ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly. Quickly place back into oven and bake for 25 minutes or until the tops are lightly brown.
[Name] German Chocolate Cake Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-20T00:39:00Z [Description] Make and share this German Chocolate Cake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2 1/4", "1/2", "1", "1", "1", "1", "3", "1/2", "1", "1 1/3", "1", "1/4"] [RecipeIngredientParts] ["butter", "light brown sugar", "granulated sugar", "vanilla extract", "eggs", "all-purpose flour", "baking soda", "salt", "evaporated milk", "sugar", "butter", "vanilla", "sweetened flaked coconut", "pecans", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.8 [FatContent] 12.4 [SaturatedFatContent] 6.8 [CholesterolContent] 46.5 [SodiumContent] 130.1 [CarbohydrateContent] 26.6 [FiberContent] 1.1 [SugarContent] 18.7 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] COOKIES. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack. FROSTING. Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat. Stir so that it becomes well combined. Continue stirring until thickened, 11-12 minutes. Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread. Spread frosting over the tops of cooled cookies. Optional: Drizzle with melted chocolate chips and allow chocolate to harden.
[Name] Susie D's Memorial Ftira [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2018-07-20T04:56:00Z [Description] I made this for Susie's World Tour 2018. I was apprehensive about doing it, walking into the unknown, but it turned out great if you like Mediterranean flavors! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/86/A127MUo5RzmFWmuETepg_Ftira.JPG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "2", "1 1/2", "6", "1 1/3", "1", "2", "1/4", "2", "1", "1/4", "1/4", "1/4", "12", "1/2", "1/2", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["bread flour", "salt", "sugar", "olive oil", "warm water", "garlic paste", "olive oil", "tomato puree", "plum tomato", "onion", "green olives", "black olives", "feta cheese", "mozzarella cheese", "dried thyme", "honey", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 766.5 [FatContent] 37.2 [SaturatedFatContent] 6.9 [CholesterolContent] 240.7 [SodiumContent] 1640.0 [CarbohydrateContent] 55.9 [FiberContent] 2.7 [SugarContent] 6.4 [ProteinContent] 49.6 [RecipeServings] 8.0 [RecipeYield] 1 ftira [RecipeInstructions] ["Prepare the dough first.", "Place all the dry ingredients in a large bowl and mix.", "Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.", "You should end up with a soft dough which you can start to knead.", "Knead the dough on a flat surface for about ten minutes until the dough is smooth.", "Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight.", "Once you are ready to make your Ftira, preheat oven with your pizza stone inside, to 400°F Roll the dough out on a piece of parchment paper until the size to fit on your pizza stone or your baking sheet.", "Brush on 1 tablespoon olive oil and tomato puree, sprinkle roasted garlic paste and chili flakes.", "Place tomato slices next, then onions, followed by green and black olives, feta, sardines, and mozzerella. Season with salt and pepper and thyme.", "Place the parchment with the Ftira onto hot pizza stone, or baking tray. Bake 25 minutes, until edges appear golden brown. Remove from oven and place parchment with Ftira onto cutting board.", "Immediately sprinkle parsley and drizzle honey and olive oil over the Ftira. Cut and serve." ]
[Name] Greek Turkey Burgers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-07-20T15:40:00Z [Description] Make and share this Greek Turkey Burgers 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/53/63/87/uXUSq0QJThe7JPK03FVq_0S9A7373.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/87/GXyc3ymTxmGxIqYiTQpK_0S9A7353.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/87/IxtfES2jSBJoWDPzGj01_0S9A7362.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1", "1/2", "1/8", "1", "4", "8", "1", "1/2", "8", "1/4", "2", "2", "2", NA, NA] [RecipeIngredientParts] ["ground turkey", "kalamata olive", "parsley", "dried oregano", "garlic clove", "Greek feta cheese", "salt", "ground black pepper", "olive oil", "lettuce leaves", "tomatoes", "red onion", "English cucumber", "dill", "lemon juice", "olive oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.8 [FatContent] 20.9 [SaturatedFatContent] 4.0 [CholesterolContent] 78.3 [SodiumContent] 777.9 [CarbohydrateContent] 39.8 [FiberContent] 3.2 [SugarContent] 3.1 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 4 Burgers [RecipeInstructions] To make the Tzatziki: In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed. For the burgers: Equipment: Nonstick skillet and mixing bowls. In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties. Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side. To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.
[Name] Jalapeño Popper Cheeseburgers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-20T15:46:00Z [Description] Make and share this Jalapeño Popper Cheeseburgers 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/53/63/88/qMLsXRASiGVPV0AXbeSA_0S9A7459.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/88/qm9MZCcSpGkEqXWboAcR_0S9A7409.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/88/C107MkBwRKyOLJAwzXni_0S9A7443.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1", "1", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "salt", "ground black pepper", "sharp cheddar cheese", "olive oil", "iceberg lettuce", "tomatoes", "red onion", "dill pickle"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 543.7 [FatContent] 38.5 [SaturatedFatContent] 16.5 [CholesterolContent] 145.3 [SodiumContent] 899.0 [CarbohydrateContent] 8.0 [FiberContent] 2.2 [SugarContent] 4.2 [ProteinContent] 40.1 [RecipeServings] nan [RecipeYield] 4 Burgers [RecipeInstructions] Equipment: Skillet, Stove top grill pan. Preheat oven to 350 degrees. Heat a small grill pan over medium high heat. Grill jalapeno peppers until charred, about 3-4 minutes per side. Let cool slightly, then remove stems and seeds and chop. In a medium bowl, combine ground beef, salt, granulated garlic, granulated onion and black pepper. Divide into 8 equal balls. On a clean work surface, flatten the balls into thin patties. Place about 2 tablespoons grated cheddar cheese into the center of 4 patties patty, then top with 1-2 teaspoons chopped jalapenos. Top with remaining 4 patties and close the beef around the cheese and seal to make smooth, completely enclosing the cheese and jalapenos into the center. Flatten burgers into uniform patties. Heat olive oil in a large oven safe skillet over medium heat. Fry burgers on one side until lightly charred, about 4 minutes. Flip burgers and transfer skillet to oven. Cook for another 4-5 minutes until burgers are cooked through and cheese is melted. Serve burgers on potato buns with lettuce, tomato, onion and pickles.
[Name] Shredded Carrot Burgers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-20T15:56:00Z [Description] Make and share this Shredded Carrot Burgers 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/53/63/89/fqT4tb14TzmPvLx3KGI7_0S9A7510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/89/odyjtYJNSQK6mFnQRxgU_0S9A7496.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/89/lrsemUkZT8ugd6K5E0UI_0S9A7533.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "4", "2", "3", "3", "1", "2", "4", "1/2", "1", "2", "4", NA, NA] [RecipeIngredientParts] ["carrots", "scallions", "mild curry powder", "all-purpose flour", "egg", "purple cabbage", "olive oil", "lemon", "avocados", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.0 [FatContent] 31.9 [SaturatedFatContent] 5.0 [CholesterolContent] 46.5 [SodiumContent] 778.0 [CarbohydrateContent] 48.5 [FiberContent] 12.2 [SugarContent] 9.3 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 4 Burgers [RecipeInstructions] Equipment: Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers. In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate. In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate. To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.
[Name] Mexican Elote [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-07-20T16:02:00Z [Description] Make and share this Mexican Elote 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/53/63/90/pUdWFZeORiKVIu0tnRwy_0S9A7608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/90/YStaofZDS1u5kKivLtb7_0S9A7587.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/90/p2LJBTWrSIi0TownfTeq_0S9A7598.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "1/3", "1", "2", "2", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["corn", "mayonnaise", "dried ancho chile powder", "garlic", "kosher salt", "Cotija cheese", "cilantro", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.4 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 413.2 [CarbohydrateContent] 27.6 [FiberContent] 3.6 [SugarContent] 5.9 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 4 Ears [RecipeInstructions] ["Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.", "In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.", "Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges." ]
[Name] Thai Inspired Elote [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-20T16:25:00Z [Description] Make and share this Thai Inspired Elote 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/53/63/91/urNFmoThRpO8hyaiHvEx_0S9A7637.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/91/lfnLpfQtWXaJO26boA9Q_0S9A7661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/91/9Pt00mVQyauXfvQEAliB_0S9A7649.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/3", "1/4", "1", "1 -2", "1", "1", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "Thai fish sauce", "lime juice", "sweetened coconut", "salted peanuts", "salt", "cilantro leaf", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.4 [FatContent] 25.7 [SaturatedFatContent] 10.0 [CholesterolContent] 10.0 [SodiumContent] 1216.3 [CarbohydrateContent] 46.5 [FiberContent] 8.3 [SugarContent] 17.1 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] 4 Ears [RecipeInstructions] Equipment: Stove top grill. Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side. In a medium bowl, whisk to combine mayonnaise, sour cream, thai sweet chili sauce, fish sauce, sriracha and 1 tablespoon lime juice. In a shallow bowl or pie plate, combine the toasted coconut, peanuts, salt and 1/2 cup chopped cilantro leaves. Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with coconut, peanut and cilantro mixture and spoon or sprinkle over to coat on all sides. Transfer corn to a serving plate and garnish with lime wedges and a drizzle of Thai sweet chili sauce and cilantro springs.
[Name] Flaming Hot Cheesy Elote [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-07-20T17:23:00Z [Description] Make and share this Flaming Hot Cheesy Elote 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/53/63/92/mlSCOED4RFiShj1Gt3Nr_0S9A7617.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/92/pRrfjQETmumHESXLKVsA_0S9A7613.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/92/RbJ7NTpRSD6bAfrlBbBg_0S9A7629.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["corn", "mayonnaise", "sour cream", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.6 [FatContent] 5.5 [SaturatedFatContent] 2.4 [CholesterolContent] 10.0 [SodiumContent] 162.1 [CarbohydrateContent] 25.6 [FiberContent] 2.9 [SugarContent] 6.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 4 ears of corn [RecipeInstructions] Equipment: Stove top grill. Preheat stove top or outdoor grill to medium high heat. Place cheetos in a food processor and grind into small crumbs then transfer to a shallow plate or pie dish. In a medium bowl, whisk to combine mayonnaise, sour cream, granulated garlic and salt. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side. Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with cheeto crumbs and spoon over to coat on all sides. Transfer corn to a serving plate, drizzle with mayonnaise and sour cream mixture and sprinkle over remaining cheeto crumbs.
[Name] Loaded Potato Pasta Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-20T17:46:00Z [Description] Make and share this Loaded Potato Pasta 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/53/63/93/vAeQWxs3RjiciZ2PhWH6_0S9A7342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/93/GOcl64yIRamVMFpCJsGR_0S9A7301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/93/u0lp7jAQCSWIy8oZFuw5_0S9A7312.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "1/2", "2", "1", "4", "1/2", "1/2", "1/3", "2", "2", NA, NA] [RecipeIngredientParts] ["baby potatoes", "bacon", "rotini pasta", "broccoli florets", "sharp cheddar cheese", "chives", "sour cream", "mayonnaise", "buttermilk", "apple cider vinegar", "sugar", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.3 [FatContent] 15.8 [SaturatedFatContent] 8.0 [CholesterolContent] 37.5 [SodiumContent] 268.6 [CarbohydrateContent] 56.4 [FiberContent] 4.9 [SugarContent] 5.6 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Equipment: Large mixing bowl, Small bowl, whisk. Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine. In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.
[Name] Incredible BLT Pasta Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-20T17:55:00Z [Description] Make and share this Incredible BLT Pasta 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/53/63/94/OK8kREFRRzCnHmyF0McG_0S9A7293.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/94/smzFbH9xSdqEVAGLm4LO_0S9A7268.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/94/PypdqY0nT1aBCIwSFq3p_0S9A7242.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "1", "1/4", "4", "1/2", "1/3", "1", "2", "1/2", "1/2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["bacon", "farfalle pasta", "cherry tomatoes", "red onion", "romaine lettuce", "buttermilk", "sour cream", "lemon juice", "Dijon mustard", "cayenne pepper", "parsley", "kosher salt", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 260.7 [FatContent] 9.6 [SaturatedFatContent] 3.7 [CholesterolContent] 16.5 [SodiumContent] 172.2 [CarbohydrateContent] 35.2 [FiberContent] 3.1 [SugarContent] 5.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Equipment: Large skillet.", "In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside.", "In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley." ]
[Name] Elote Pasta Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-07-20T18:06:00Z [Description] Make and share this Elote Pasta 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/53/63/95/MvGNaVw2SMCTwPn4ajF3_0S9A7232.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/95/OAoomUfxRSqYD5C8IKnv_0S9A7174.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/95/xrCftacbQV6iAjNoHee2_0S9A7189.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "1/2", "4", "2", "1", "1", "1", "1", "2", NA, NA, NA, "1", "1/2", "3", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["farfalle pasta", "scallions", "black beans", "queso fresco", "red bell pepper", "avocado", "cilantro", "kosher salt", "ground black pepper", "corn tortilla strips", "lime", "salsa", "red wine vinegar", "chili powder", "honey", "olive oil", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 550.0 [FatContent] 24.8 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 149.8 [CarbohydrateContent] 73.9 [FiberContent] 12.5 [SugarContent] 8.3 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk. Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste. To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.
[Name] Toucan Cake [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-07-20T19:01:00Z [Description] Make and share this Toucan Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/YxGssxiSDmSUz3nY6bjh_roxstarbakes%20ALT_16x9__0000__DSC1058.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/PmMp6nEPSCYsJzh6W1UD_roxstarbakes%20toucan%20SBS%2012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/yzTriEkXR2qzNm3Lf6vJ_roxstarbakes%20toucan%20SBS%2013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/2491CytgTcKI6pyfrC12_roxstarbakes%20toucan%20SBS%2011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/knbuQV2hRLCM4coOu5t0_roxstarbakes%20toucan%20SBS%2006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/vX7Sd61iROe8rMsUlr6u_roxstarbakes%20toucan%20SBS%2007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/hnnH1FySZeeKokvUiIKo_roxstarbakes%20toucan%20SBS%2008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/dTQ40MohRvSnWd2xKaZF_roxstarbakes%20toucan%20SBS%2009.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/C35gaNUwQ5q1JxWF8Re0_roxstarbakes%20toucan%20SBS%2010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/newMVGTQyS0yxGSZko4w_roxstarbakes%20toucan%20SBS%2004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/EvdikF2ESlKUqLFPmYr8_roxstarbakes%20toucan%20SBS%2005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/hvBsxf96Qe2Jf30QLvgG_roxstarbakes%20toucan%20SBS%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/lF3RkZwSwyL5FeD2iQ7c_roxstarbakes%20toucan%20SBS%2002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/icgWPHepQF6MxVRq6oDD_roxstarbakes%20toucan%20SBS%2003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/4Vki9pSImn0bZvAxWGig_roxstarbakes%20ALT_16x9__0004__DSC1007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/96/C4LEPkklTpSO99Ry7nGS_roxstarbakes%20ALT_16x9__0002__DSC1036.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, NA, NA, "3", "2", "1/4 - 1/2"] [RecipeIngredientParts] ["Roxstarbakes Cut out Sugar Cookie", "Roxstarbakes Swiss Meringue Buttercream", "Magnolia Bakery's Vanilla Birthday Cake and Frosting", "confectioners' sugar", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1400.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 359.2 [FiberContent] 0.0 [SugarContent] 352.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Make sure to prepare all of your ingredients in advance! This includes five 6” vanilla cakes colored pink, a 2.5” round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.", "Create your sugar cookie toppings:", "You’ll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.", "Fill, crumb coat and frost the cake:", "Prep four of your cakes by cutting out a hole in the center with the 2.5” round cookie cutter. Stack by frosting with buttercream in between each layer.", "Once you’ve stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.", "Close the cake with the final layer and then crumb coat and frost your cake.", "Prepare your toucan:", "Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.", "Decorate the cake:", "Refrigerate the cake. Pro tip: you’ll want a very, very cold cake for this step.", "Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.", "Place your wafer paper toucan on the cake:", "Pro tip: place the toucan on last as warmth and too much moisture can make it curl." ]
[Name] Disappearing Marshmallow Brownies [AuthorId] 570945 [AuthorName] Eddie Bol [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-07-20T19:11:00Z [Description] My mother, eileen, has tried over 200 cookie recipes in her life. Of those, this recipe was one of our favorites. The sweet, chewy bars are like a magic trick in the oven as the marshmallows melt and turn golden brown. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1", "3/4", "3/4", "1/4", "1/3", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "brown sugar", "egg", "vanilla", "miniature marshmallow", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.3 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 10.3 [SodiumContent] 92.6 [CarbohydrateContent] 12.8 [FiberContent] 0.5 [SugarContent] 9.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 bars [RecipeInstructions] Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts. Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly. Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2” bars (cut 5 x 6]. Variations and Substitutions: Use pecans instead of walnuts;. Increase nuts to 1/2 cup for a nuttier experience;. Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel].
[Name] Summer Elderberry Cocktail [AuthorId] 2002223462 [AuthorName] Jessica H. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-20T19:11:00Z [Description] Make and share this Summer Elderberry Cocktail 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/53/63/98/gkxlJYQQO3YbhzNIF7jA_0S9A1743.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002223462/JsOc0kHQQkuHxu9OGoMl_20180719_180824%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/98/zouasq4cQCy3uk8Z34Yr_0S9A1754.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/98/2MhvkIn8TvKrRPxzsO9o_0S9A1765.jpg" ] [RecipeCategory] Beverages [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "2 1/4", "6", "1", "3", "4 -6", "1"] [RecipeIngredientParts] ["sparkling water", "white wine", "elderberries", "lime", "limes", "mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 246.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.4 [CarbohydrateContent] 15.3 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] 2 glasses [RecipeInstructions] Mix all of the ingredients together in a pitcher. Serve ice cold.
[Name] BLT Salad [AuthorId] 2002223152 [AuthorName] yumyumfordumdum [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-20T19:13:00Z [Description] Do you ever get home late from work and just want something light and simple to make? This salad you can eat for breakfast, lunch or dinner. In fact, can you eat a salad for breakfast? Try it and let me know. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/99/Ma8StkidTxe32zq4JXNO_F9D983A7-2985-4AFB-B6DF-D059774911DD.jpeg" [RecipeCategory] Breakfast [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "1", NA, NA, "1", "1", "1/2"] [RecipeIngredientParts] ["bacon", "eggs", "Dijon mustard", "white wine vinegar", "olive oil", "water", "distilled white vinegar", "boston lettuce", "grape tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.8 [FatContent] 10.1 [SaturatedFatContent] 2.6 [CholesterolContent] 188.7 [SodiumContent] 121.6 [CarbohydrateContent] 2.1 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut your bacon into lardons, fry in a skillet until crispy and remove with a slotted spoon to a paper towel. To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat. In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel. In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the mustar dressing and salt and pepper, to taste. Yum Yum!
[Name] Blackberry Bakewell Tarts [AuthorId] 2002222192 [AuthorName] Maritza.Jimenez [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-07-20T19:22:00Z [Description] These scrumptious tarts are a favorite among friends and family. The recipe consists of cupcake-size tarts made out of an anise biscuit base, layered with a homemade blackberry jam on top of which lies an almond sponge, and topped off with an oat and biscuit crumble. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/00/p6HIiB0SQZqIbGMW8qmA_0S9A2361.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/00/KXBG50esSrS29yWmNfbU_0S9A2328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/00/2EszgcTtTPSC9BHB4maw_0S9A2380.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002222192/ZHmc52WSCiyRBqYhwszA_20180720_094803.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1", "6", "1/4", "5", "1/2", "1/4", "12", "4", "1/4", "1/2", "1/2", "1/2", "4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "quick-cooking oats", "salt", "baking powder", "butter", "unsalted butter", "granulated sugar", "milk", "milk", "blackberries", "granulated sugar", "vanilla extract", "lemon juice", "unsalted butter", "powdered sugar", "eggs", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.3 [FatContent] 20.0 [SaturatedFatContent] 11.9 [CholesterolContent] 109.9 [SodiumContent] 211.7 [CarbohydrateContent] 36.4 [FiberContent] 2.4 [SugarContent] 16.0 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] For the crust: makes 24 biscuits. whisk together 1/2 cup oats, flour, salt, baking powder, and sugar. with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left. mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough. divide the dough into two flat disks and refrigerate until firm. preheat the oven to 400 degrees F. roll out one half of the dough until it is the thickness of a button. with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times. bake on an ungreased cookie sheet for 8-10 minutes until golden brown. repeat with the other half of the dough. grind the cooled biscuits until they resemble bread crumbs. add 3/4 cup oats to the ground biscuits. add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits. add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy. preheat the oven to 400 degrees F. fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later]. bake for 5-6 minutes until lightly browned; then cool them in their tins. For the Jam: bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat. as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry. when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools]. For the frangipane (almond cream]: cream the softened butter and powdered sugar until pale and fluffy. add 4 eggs 1 at a time and blend thoroughly. add 1/2 tsp almond extract. add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly. Tart assembly: fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane. top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture. bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through. let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out].
[Name] Argentinian Steak Sandwiches [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-07-21T17:08:00Z [Description] Make and share this Argentinian Steak Sandwiches 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/53/64/01/LLIFNXyRemYnuf7GMttw_BFF9649A-3607-4816-972F-052694AB150D.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["South American", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "3", "1/2", "1", "1", "1/2", "1/3", "1", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["beef sirloin steaks", "olive oil", "French baguettes", "mayonnaise", "butter lettuce", "avocado", "olive oil", "red wine vinegar", "shallot", "tomatoes", "garlic cloves", "flat leaf parsley", "dried oregano", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 573.7 [FatContent] 40.4 [SaturatedFatContent] 9.5 [CholesterolContent] 85.0 [SodiumContent] 333.1 [CarbohydrateContent] 24.7 [FiberContent] 4.1 [SugarContent] 2.3 [ProteinContent] 28.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["To make chimichurri sauce, combine all ingredients from 1/2 cup olive oil through 1/4 tsp salt in a bowl. Set aside.", "Preheat a barbecue grill or grill pan over medium–high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. (The thickness of the steaks will also determine the amount of time.] Cover loosely with foil and rest for 5 minutes.", "Cut a slit lengthwise along top of baguettes, cutting almost to base. Pull them open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon sauce over the top of the sandwiches and serve." ]
[Name] Gluten Free Lemon Ricotta Pancakes [AuthorId] 742029 [AuthorName] rsnelling42 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-07-21T22:28:00Z [Description] I found this recipe online, but have adjusted a few things. I use Bob's Red Mill 1-to-1 flour. Sometimes we mix in blueberries at the last step. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/3", "1", "1/2", "1/2", "2", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "eggs", "milk", "lemon, juice and zest of", "coconut oil", "vanilla", "ricotta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.0 [FatContent] 23.2 [SaturatedFatContent] 16.2 [CholesterolContent] 132.9 [SodiumContent] 656.9 [CarbohydrateContent] 44.2 [FiberContent] 1.2 [SugarContent] 7.1 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together flour, baking powder, baking soda, salt and sugar. Beat egg whites until stiff. Set aside. Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla. Mix in ricotta cheese. Add in flour mixture. Gently fold in egg whites. Melt coconut oil in heated pan on medium low. Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.
[Name] Spicy Chorizo Sausage [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2018-07-21T23:57:00Z [Description] Make and share this Spicy Chorizo Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "1", "8", "4", "5", "4", "2", "2", "1"] [RecipeIngredientParts] ["pork", "white wine", "paprika", "salt", "garlic", "cayenne", "cumin", "dried oregano", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.8 [FatContent] 8.5 [SaturatedFatContent] 2.8 [CholesterolContent] 76.2 [SodiumContent] 423.4 [CarbohydrateContent] 1.2 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 25.2 [RecipeServings] 25.0 [RecipeYield] 5 pounds [RecipeInstructions] Mix all ingredients by hand until well mixed. Refrigerate overnight. Place in hog casings if desired. I freeze bulk sausage in 1/2 pound packages.
[Name] Chocolate Ice Cream [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-07-22T02:38:00Z [Description] Make and share this Chocolate 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/bOttHPMZTYOQNOoQIafG_20180715_220146.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1/2", "1/2", "1", "1/4", "1/4", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract", "sugar", "water", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.2 [FatContent] 18.9 [SaturatedFatContent] 11.5 [CholesterolContent] 64.2 [SodiumContent] 153.4 [CarbohydrateContent] 26.0 [FiberContent] 1.1 [SugarContent] 18.8 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chocolate Ice Cream: 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. Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well. Slowly drizzle in sweetened condensed milk/chocolate syrup mixture 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. Chocolate Syrup: In saucepan, whisk cocoa powder, sugar, water and salt. Bring to a rolling boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.
[Name] Chocolate Ice Cream With Chocolate Fudge Chunks [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-07-22T03:03:00Z [Description] Chocolate ice cream with rich chocolate fudge chunks stirred in and scattered on top. A chocolate lovers dream! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/M16Lx2cPSkSV5nk8hPTR_20180715_220308.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1/2", "1/2", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/8", "1/4", "2", "3", "1/2"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract", "chocolate", "chocolate", "sugar", "water", "salt", "vanilla extract", "heavy whipping cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.6 [FatContent] 65.7 [SaturatedFatContent] 40.3 [CholesterolContent] 162.1 [SodiumContent] 189.0 [CarbohydrateContent] 55.4 [FiberContent] 6.4 [SugarContent] 37.4 [ProteinContent] 9.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Chocolate Fudge Chunk Ice Cream:", "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. Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well. Slowly drizzle in sweetened condensed milk/chocolate syrup mixture 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. Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks. Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.", "Chocolate Syrup:", "In saucepan, whisk cocoa powder, sugar, water and salt. Bring to a rolling boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.", "Chocolate Fudge Chunks:", "Line an 8x8-inch pan with foil. Set aside. Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan. Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board. While still cold, cut into ½-inch cubes. Keep refrigerated or frozen." ]
[Name] Tahitian Chicken [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2018-07-22T13:16:00Z [Description] Make and share this Tahitian Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "4", "1/2", "1", "2", "1/2", "4"] [RecipeIngredientParts] ["chicken pieces", "eggs", "salt", "milk", "butter", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1192.4 [FatContent] 86.0 [SaturatedFatContent] 43.0 [CholesterolContent] 411.8 [SodiumContent] 2911.9 [CarbohydrateContent] 45.7 [FiberContent] 5.4 [SugarContent] 37.7 [ProteinContent] 60.3 [RecipeServings] nan [RecipeYield] 4 lbs [RecipeInstructions] 1. Mix together eggs, milk and salt. Coat chicken with this mixture. 2. Dip chicken pieces into orange juice, then coconut. Refrigerate 1 hour. 3. Melt butter in baking dish and arrange chicken in dish. Baste with butter. 4. Bake at 400 degrees uncovered for 1 hour. Turn and bake another 1/2 hr or until tender. 5. Serve hot, garnished with orange pieces.
[Name] Kale White Bean and Sausage Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-07-22T22:37:00Z [Description] I varied this a little and added peas and corn and even some hash brown to this, but I"ll post as written. Overall, a really nice hearty soup with great flavor. Recipe courtesy of Cooking Classy. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "12", "1 1/2", "1 1/3", "1", "4", "43 1/2", "1", "1", "1", "1/2", NA, NA, "6", "29", NA] [RecipeIngredientParts] ["olive oil", "kielbasa", "carrots", "yellow onions", "celery", "garlic cloves", "low sodium chicken broth", "water", "dried parsley", "dried rosemary", "dried oregano", "salt", "pepper", "kale", "cannellini beans", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.1 [FatContent] 20.1 [SaturatedFatContent] 6.2 [CholesterolContent] 37.4 [SodiumContent] 1020.4 [CarbohydrateContent] 33.0 [FiberContent] 9.4 [SugarContent] 6.3 [ProteinContent] 20.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside. Return to oil with medium heat and add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits]. Add garlic and saute a minute longer. Stir in chicken broth, water, parsley, rosemary, oregano, and season with salt and pepper to taste. Bring to a boil over medium high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth to thin, if desired]. Serve warm, top each serving with Parmesan cheese.
[Name] Healthy Double Dark Chocolate Muffins [AuthorId] 2123645 [AuthorName] DeliciousAsItLooks [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2018-07-23T02:31:00Z [Description] My husband loves to have a muffin as a mid-morning snack, so I came up with something a little healthier for him to take to work. You can use either mashed bananas or applesauce. The applesauce will give a more neutral flavor if you don't like the taste of bananas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2123645/s0vnvppTR24zsCCWEXGk_double-dark-choc-muffins_3599.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/3", "1", "1/4", "1", "1/3", "1/3", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking soda", "salt", "bananas", "applesauce", "yogurt", "granulated sugar", "pure maple syrup", "egg", "coconut oil", "canola oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.4 [FatContent] 7.7 [SaturatedFatContent] 5.0 [CholesterolContent] 16.4 [SodiumContent] 165.7 [CarbohydrateContent] 33.1 [FiberContent] 2.7 [SugarContent] 19.1 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray. In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt. In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended. Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips. Fill each muffin cup about 3/4 full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched. Cool completely and remove from pan.
[Name] Vanilla Ice Cream With Salted Caramel Swirl [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-07-23T02:55:00Z [Description] Make and share this Vanilla Ice Cream With Salted Caramel Swirl 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/BMBKu7vTF2v8YD2LEAwj_20180720_122106.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1 1/3", "2", "1", "1/4", "1/2", "1/4", "2", "1/4", "2"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract", "butter", "brown sugar", "light corn syrup", "evaporated milk", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.1 [FatContent] 24.3 [SaturatedFatContent] 15.2 [CholesterolContent] 86.2 [SodiumContent] 330.6 [CarbohydrateContent] 63.9 [FiberContent] 0.3 [SugarContent] 35.4 [ProteinContent] 5.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Vanilla Ice Cream with Salted Caramel Swirl: 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. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the salted caramel swirl over ice cream. Spread one-third of the ice cream over the salted caramel swirl. Spread half of the salted caramel swirl over ice cream. Spread remaining one-third ice cream over the salted caramel swirl. With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours. Salted Caramel Swirl: In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt. Bring to a boil. Cook/boil for 30 seconds, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.
[Name] Vanilla Ice Cream With Chocolate Fudge Swirl [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-07-23T03:05:00Z [Description] Make and share this Vanilla Ice Cream With Chocolate Fudge Swirl 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/QpZbgOWESou5Wj2xNO08_20180718_220555.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/8", "1 1/3", "2", "2/3", "2", "20"] [RecipeIngredientParts] ["heavy cream", "evaporated milk", "salt", "sweetened condensed milk", "vanilla extract", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.4 [FatContent] 54.1 [SaturatedFatContent] 33.2 [CholesterolContent] 138.0 [SodiumContent] 127.8 [CarbohydrateContent] 61.7 [FiberContent] 3.4 [SugarContent] 53.4 [ProteinContent] 7.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Vanilla Ice Cream with Chocolate Fudge Swirl: 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. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours. Fudge Swirl: Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.
[Name] Oatmeal Peanut Butter Chocolate Chip Bars [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2018-07-23T03:24:00Z [Description] Chewy oatmeal bars with just the right amount of peanut butter and generous with the chocolate chips. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/D1Kv33ojRdu6cNpVZW3z_20180716_182455.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "1/2", "3/4", "1/3", "1/3", "2", "1", "2"] [RecipeIngredientParts] ["flour", "quick-cooking oats", "baking soda", "salt", "butter", "creamy peanut butter", "brown sugar", "white sugar", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.9 [FatContent] 12.7 [SaturatedFatContent] 5.9 [CholesterolContent] 25.7 [SodiumContent] 129.8 [CarbohydrateContent] 22.0 [FiberContent] 1.7 [SugarContent] 14.2 [ProteinContent] 4.0 [RecipeServings] 24.0 [RecipeYield] 1 bar [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside. In a medium bowl, mix together the flour, oats, baking soda and salt. In a separate bowl, beat together the butter, peanut butter, brown sugar and white sugar. Add the eggs, one at a time. Mix in the vanilla extract. Slowly add the dry ingredients and mix until no white streaks remain. Fold in 1 1/2 cups semisweet chocolate chips. Press mixture into prepared pan. Scatter remaining 1/2 cup semisweet chocolate chips on top. Gently press into dough. Bake at 350 degrees Fahrenheit for 22-25 minutes, or until lightly browned on top and around the edges. Remove pan from oven to a wire rack. Cool completely and cut into 24 bars.
[Name] Chicken N' Rice Krispies [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-07-23T06:36:00Z [Description] Make and share this Chicken N' Rice Krispies recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken pieces", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.0 [FatContent] 54.3 [SaturatedFatContent] 23.5 [CholesterolContent] 216.3 [SodiumContent] 968.2 [CarbohydrateContent] 6.3 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 39.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Melt butter in baking dish. 2, Dip chicken pieces in melted buter. 3. Salt and pepper. 4. Roll in Rice Krispies. 6. Preheat oven to 325 degrees and add chicken pieces. 7. Bake for 1 hr until tender and golden brown.
[Name] The Best Macaroni Salad EVER [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2018-07-23T15:28:00Z [Description] Make and share this The Best Macaroni Salad EVER recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["macaroni noodles", "yellow onion", "green pepper", "celery", "mayonnaise", "sweetened condensed milk", "sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.4 [FatContent] 7.0 [SaturatedFatContent] 3.9 [CholesterolContent] 22.5 [SodiumContent] 104.4 [CarbohydrateContent] 112.2 [FiberContent] 3.3 [SugarContent] 56.2 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["While pasta is cooking start chopping up all the veggies.", "After pasta is done I rinse with cool water for a few seconds. This helps the soupiness factor (it will still be soupy just not as much if the pasta is cooled before you add the wet ingredients.].", "Mix in all of the ingredients.", "Place in fridge until it thickens up. It will look liquidy when you put everything together, but that is ok, it will thicken up in the fridge. I always make it the night before, or give yourself at least 4 hours in the fridge so it thickens enough and does not look like soup!" ]
[Name] Terriyaki Chicken [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-23T20:19:00Z [Description] Make and share this Terriyaki Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["chicken breasts", "garlic clove", "soy sauce", "brown sugar", "cider vinegar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.5 [FatContent] 15.8 [SaturatedFatContent] 4.5 [CholesterolContent] 109.0 [SodiumContent] 1448.5 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 5.5 [ProteinContent] 38.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Combine all ingredients and place in greased baking dish. Cook at 350 for 25-35 minutes. You could freeze all ingredients in a bag. Then to cook, defrost in frig overnight. Then cook following the directions above.
[Name] Crockpot Sausage Pesto Pasta [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2018-07-23T20:20:00Z [Description] Make and share this Crockpot Sausage Pesto Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "10", "28", "1", "1", "1/2", "1/2", "2", "2", "16"] [RecipeIngredientParts] ["sausage", "pesto sauce", "diced tomatoes", "garlic", "celery", "carrot", "fresh spinach", "mozzarella cheese", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1021.0 [FatContent] 47.4 [SaturatedFatContent] 18.9 [CholesterolContent] 110.1 [SodiumContent] 1436.8 [CarbohydrateContent] 103.7 [FiberContent] 7.7 [SugarContent] 11.6 [ProteinContent] 43.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients (except pasta] into a crockpot. Cook 6 hours on low. Serve over pasta.
[Name] Cuban Style Pork Chops [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2018-07-23T20:22:00Z [Description] Make and share this Cuban Style Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, NA, "1/4", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless pork chops", "salt", "pepper", "garlic", "paprika", "dried oregano", "onion powder", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.7 [FatContent] 13.2 [SaturatedFatContent] 4.6 [CholesterolContent] 124.0 [SodiumContent] 91.4 [CarbohydrateContent] 3.6 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 40.4 [RecipeServings] 4.0 [RecipeYield] 4 Pork Chops [RecipeInstructions] lightly spray 9 x 13 baking dish. season both sides of pork chops with salt and pepper and then place in baking dish. combine orange juice, lime juice, minced garlic, paprika, dried oregano, onion powder, and ground cumin. Pour mixture over the pork chops and marinate in the fridge for at least 30 minutes. cook in preheated oven at 375 F for 30 to 40 minutes.
[Name] Ranch Pork Chops [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-07-23T20:22:00Z [Description] Make and share this Ranch Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "10 1/2", "1 1/4"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 1058.9 [FatContent] 64.2 [SaturatedFatContent] 19.5 [CholesterolContent] 201.4 [SodiumContent] 5732.1 [CarbohydrateContent] 57.3 [FiberContent] 0.0 [SugarContent] 4.3 [ProteinContent] 60.3 [RecipeServings] 4.0 [RecipeYield] 4 Pork Chops [RecipeInstructions] Place pork chops in the bottom of baking dish. Combine ranch seasoning, cream of chicken soup and water. Then pour over pork chops. Cook for 30-40 minutes or until fully cooked.
[Name] Frozen Mint Cucumber Martini [AuthorId] 2001817085 [AuthorName] Anne M. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-23T20:22:00Z [Description] You will LOVE the refreshing taste of fresh mint & cucumber, made in to a frozen martini for Summer Parties! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001817085/ga9VEEKoRYyzMs9zTwUX_20180720_163642.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "15", "2", "1", "3"] [RecipeIngredientParts] ["cucumber", "lemon-flavored vodka", "mint leaves", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 4.3 [SaturatedFatContent] 2.8 [CholesterolContent] 17.2 [SodiumContent] 71.3 [CarbohydrateContent] 22.9 [FiberContent] 0.2 [SugarContent] 21.7 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] 3-4 glasses [RecipeInstructions] Place the mint leaves between your palms and slap several times (this will release the oil & flavor]. Place all of the ingredients, except the ice and blend thoroughly. Add the ice in to the blender to the top of the blender and blend until smooth (it will have the consistency of soft ice cream!]. Serve in a decorative wine or martini glass and garnish with a cucumber wheel and sprig of mint.
[Name] Myrecipies' Instant Pot Mac and Cheese With Bacon (Or Ham) [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-07-23T20:23:00Z [Description] The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining the pasta saving valuable time over a traditional stovetop mac and cheese recipe. And we keep the cheese sauce quick and convenient, as well as decadently creamy, by utilizing canned evaporated milk—an affordable staple that you may already have in your pantry. Plus, evaporated milk packs less fat than using heavy cream, which means you can feel a little better about all the cheese you’re pouring in to make a beautiful melty finish. We opted for a blend of cheddar and Gouda cheeses, but feel free to go all-cheddar or try adding another favorite cheese to the mix. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "4", "2", "2", "1", "8", "1/2"] [RecipeIngredientParts] ["bacon", "medium pasta shell", "water", "unsalted butter", "salt", "evaporated milk", "cheese", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 18.4 [SaturatedFatContent] 10.3 [CholesterolContent] 44.9 [SodiumContent] 1220.3 [CarbohydrateContent] 62.4 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 19.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a 6-quart Instant Pot® add chopped bacon and press [Sauté]. Cook bacon for 8 minutes or until crispy. Remove bacon with a slotted spoon and set aside. Turn Instant Pot off by hitting [Cancel].", "Add the pasta, water, butter, and salt. Close and lock the lid of the Instant Pot® and press [Manual], select high pressure and use [Adjust] to select \"Less\" mode. Press [-] or [+] to choose 4 minutes cook time.", "Carefully turn knob to vent position to release steam. Remove lid. Stir in the evaporated milk, cheddar cheese, Gouda cheese and black pepper. Press [Sauté] and cook for about 4 minutes or until the cheese had melted, stirring frequently. Stir in bacon and serve warm." ]
[Name] Kathrikai Puli Kuzhambu (Brinjal Tamarind Gravy) [AuthorId] 2002215761 [AuthorName] __sivakumar [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-23T20:24:00Z [Description] Make and share this Kathrikai Puli Kuzhambu (Brinjal Tamarind Gravy) recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "2", "3", "2", "1/4", "1 1/2", "1/2", NA, "1/2"] [RecipeIngredientParts] ["mustard seeds", "fenugreek seeds", "onions", "tomatoes", "turmeric powder", "chili powder", "curry leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.7 [FatContent] 9.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 604.2 [CarbohydrateContent] 16.6 [FiberContent] 4.1 [SugarContent] 8.2 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice brinjal vertically into 4 pieces. Soak them in a bowl of water (to avoid bitter taste and to avoid black color]. Cut onions into small pieces. Cut tomatoes into small pieces. Soak a ball of tamarind(small lemon size] in a bowl water (50ml of water, may be]. Leave it for 5 mins and filter the water for later use. Pour the gingely oil on vessel and heat it. Put the mustard seeds and fenugreek seeds. Put the curry leaves and tear open dried chillies and put them too. Put the cut onions and fry them for 5 mins on sim (low heat]. Put the cut brinjal and tomatoes Put the turmeric powder. Cook for 2 mins (medium heat]. Put the Kuzhambu powder and chilli powder. Cook for 1 min. Pour the tamarind water. Put the salt and pour 150ml of water. Close the vessel with lid. Cook for 2 min. Open the lid and cook for a min.
[Name] Inverted Cheesecake Bites [AuthorId] 2002200322 [AuthorName] Maanita S. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-07-23T20:24:00Z [Description] These are a unique way of serving delicious cheesecake in beautiful shapes and small portions. Your friends or guests will be impressed. I have tried this inverting technique in both bite size and loaf size Nordic Ware pans with great success and a positive response from all my happy samplers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/x1KHKP8PQKCboaOTMMIt_0S9A2189.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/Zt811g9eRpGsjfZNjRnx_0S9A2166.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/ZWHLPkkGSNCusERetGd3_0S9A2195.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/KIALaH25T6KlyDVtL5KI_20180716_162123.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/DRFCJmyiS4KxcmQY5ov7_20180716_160405.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/21/XbBkVUxPS1GEqxaDW2Jy_20180716_160405.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002200322/fX4s6e4YRAKSpbDK9YJs_20180629_220212.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "For Large Groups", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "3/4", "1/8", "16", "2", "2/3", "2", "1", "1"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "powdered sugar", "cream cheese", "sour cream", "sugar", "eggs", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.9 [FatContent] 15.3 [SaturatedFatContent] 8.5 [CholesterolContent] 68.3 [SodiumContent] 157.1 [CarbohydrateContent] 14.6 [FiberContent] 0.1 [SugarContent] 12.3 [ProteinContent] 3.0 [RecipeServings] 15.0 [RecipeYield] 60 Cheesecake Bites [RecipeInstructions] ["Preheat your oven to 350°F.", "Spray the wells of your cake bites pans with baking spray and use a pastry brush to make sure they are fully coated. This recipe fills 4 to 5 cups, so you may need a few pans. I use three 1.5 cup cake bite pans.", "In a small bowl, whisk together the Graham cracker crumbs and powdered sugar. Add the melted butter and blend well.", "Press a thin layer of the Graham cracker mix into the wells to form the crust. It will be easier to prevent sticking if the crust comes all the way up the sides. There may be a little bit leftover.", "In a medium bowl, whisk the cream cheese and sour cream together until smooth. Some tiny lumps are okay, but try to avoid beating the mix so fewer air bubbles are introduced.", "Blend in the sugar.", "Blend in the eggs, lemon peel and vanilla extract.", "Use a small spoon to spoon the batter into each well, almost to the top.", "Bake each pan at 350° for about 15 to 20 minutes or until the filling is set.", "Cool each pan for 15 minutes on a wire rack and then transfer to the refrigerator or freezer until no longer warm.", "Invert the pans onto wax or parchment paper. You may have to tap the pans to remove the bites. If you experience sticking, run a toothpick carefully around the edges to separate them from the pan.", "Transfer them to a closed container, layered between wax or parchment paper for at least two hours until fully chilled. Serve on a cold plate and feel free to garnish.", "These can be made the day before an event or dinner party. They can also be baked in cakelet size pans or a 5 to 6 cup loaf or cake pan, but you may need to double the amount of Graham cracked crust and increase the baking time. Cheesecake Loaf baked for 40 minutes." ]
[Name] Vegetarian French Onion Soup [AuthorId] 2002223404 [AuthorName] jaclyniicole [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-07-23T20:25:00Z [Description] This recipe of French onion soup is vegetarian but the flavors are just as bold as the original. By caramelizing the onions, deglazing with white wine, and adding a bit of extra spice--you won't miss the meat. This recipe can also be made vegan with the absence of cheese or introducing a cheese alternative to the top.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/22/8wsfLIoQZCwR31ZtmMCQ_0S9A1690.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/22/r7f3LqJYRpXW9JYR4wHQ_0S9A1669.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/22/C5zat9LhQ5CsSehwtXJe_0S9A1683.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002223404/AdihmUsSShi8nT4cCBu5_ORG_TL_00879.jpg" ] [RecipeCategory] European [Keywords] ["Egg Free", "Free Of...", "Savory", "Stove Top", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1/2", "1/4", "1/4", "1", "1", "1", "10"] [RecipeIngredientParts] ["canola oil", "salt", "ground black pepper", "red pepper flakes", "white wine", "vegetable broth", "garlic"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 640.5 [FatContent] 23.1 [SaturatedFatContent] 4.5 [CholesterolContent] 0.0 [SodiumContent] 817.0 [CarbohydrateContent] 132.3 [FiberContent] 45.1 [SugarContent] 3.2 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thinly slice onions into half-moon shapes. Add canola oil to a pot and place over medium heat (the pot I used holds 8 quarts--but a smaller sized would have worked as well]. Stir the onions to coat them with the oil. Add salt, ground black pepper, and red pepper flakes. Stir occasionally for 20 minutes. Deglaze pan with white wine and cook for another 10 minutes. Add 1/4 cup of water at a time if onions begin to stick to the bottom of the pan too often to prevent burning. After cooking onions for a total of 30 minutes, add vegetable broth, Gravy Master, minced garlic, and bay leaves. Simmer over medium-low heat for 20 to 25 minutes. Serve with toasted, cheesy bread. Or not! Either way, I hope you enjoy.
[Name] EASY CANT GO WRONG CHOCOLATE CHIP COOKIES [AuthorId] 2002225628 [AuthorName] Honeysenpai [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-07-23T20:25:00Z [Description] Make and share this EASY CANT GO WRONG CHOCOLATE CHIP 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/2002225628/m0okxJ8uQgW6ppp923KV_316BBC03-E8FC-4BAB-9592-8FAAE2F9D571.jpeg" [RecipeCategory] Dessert [Keywords] ["Lactose Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "2", "1", "1", "2 1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "sugar", "eggs", "pudding", "vanilla extract", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.6 [FatContent] 25.1 [SaturatedFatContent] 15.1 [CholesterolContent] 71.8 [SodiumContent] 236.2 [CarbohydrateContent] 55.6 [FiberContent] 2.3 [SugarContent] 34.5 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Take two sticks of butter room temperature, brown sugar, regular sugar and mix in a bowl. Add two eggs and 1 pack of vanilla pudding(dry pudding], and vanilla extract to your butter/sugary mix. In a separate bowl combine flour with baking soda, and salt with a whisk. Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m’s/nuts/etc. Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet. Bake for 7 minutes, then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE: I have a very strong oven so its always best to start little and add time rather than burning your cookies! . Dairy Free friends! Use a dairy free package of pudding. Recommend “Simply Delish Natural” vanilla pudding mix! .
[Name] Sweet Potato Hash [AuthorId] 2002226235 [AuthorName] oceanna333 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-23T20:25:00Z [Description] Make and share this Sweet Potato Hash 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/2002226235/USWqrrDjTtmnRd2E99j6_20171221_092729.jpg" [RecipeCategory] Breakfast [Keywords] ["Yam/Sweet Potato", "Potato", "Onions", "Vegetable", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "1/8", "1/4", "1/4", "1/4", "2", "1", "4", "1/8", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "onion", "eggs", "black pepper", "turmeric", "sea salt", "sweet potatoes", "onion", "eggs", "black pepper", "turmeric", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.9 [FatContent] 23.3 [SaturatedFatContent] 4.9 [CholesterolContent] 372.0 [SodiumContent] 505.8 [CarbohydrateContent] 30.5 [FiberContent] 4.6 [SugarContent] 7.3 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Put oil in 10 inch skillet over medium heat; when heated, add chopped sweet potatoes, onion, black pepper and turmeric. Saute and stir occasionally for 5 or 6 minutes. With ingredients spread evenly across pan, break the eggs one at a time over each quadrant of the pan so there is an egg over each serving. Reduce heat to low medium and cover pan. Cook for about 10 minutes or until eggs are set to your taste. Uncover, remove from heat and sprinkle with a little sea salt.", "Put oil in 10 inch skillet over medium heat; when heated, add chopped sweet potatoes, onion, black pepper and turmeric. Saute and stir occasionally for 5 or 6 minutes. With ingredients spread evenly across pan, break the eggs one at a time over each quadrant of the pan so there is an egg over each serving. Reduce heat to low medium and cover pan. Cook for about 10 minutes or until eggs are set to your taste. Uncover, remove from heat and sprinkle with a little sea salt." ]
[Name] Ultimate Stromboli [AuthorId] 2002225977 [AuthorName] Jennifer R. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-23T20:26:00Z [Description] My husband and I love stromboli! After ordering one to share from a nearby pizza place, we realized that needed to come up with our own special recipe. This recipe is so worth every ounce of effort. It is amazing! I hope you love it as much as we do. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/3", "1/3", "1/2", "1/2", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["Italian sausage", "ham", "mozzarella cheese", "provolone cheese", "sweet onion", "pepper", "parmesan cheese", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 979.3 [FatContent] 72.3 [SaturatedFatContent] 32.9 [CholesterolContent] 205.8 [SodiumContent] 3563.5 [CarbohydrateContent] 12.3 [FiberContent] 0.8 [SugarContent] 3.5 [ProteinContent] 67.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Place pizza stone in oven and heat to 400 degrees. 2. Brown onion in a bit of olive oil. 3. Remove onion from pan and brown sausage. Once sausage is cooked browned, remove and place on paper towels to remove grease. 4. Place a small hand full of cornmeal on the counter so the pizza dough does not stick to the flour. Place pizza dough on counter and reshape to a size of about 14-16 inches in diameter. 5. On the left half begin stacking ingredients in the following order - salami, ham, browned italian sausage, onioin, sprinkle with red pepper, top with provolone, then mozzarella. 6. Fold the right side of the dough over the left side and pinch the sides together well. 7. Lightly beat egg yoke and \"paint\" the top of the stromboli with a pastry brush. 8. Sprinkle with italian seasoning and shredded parmesan cheese. 9. Once the oven is preheated, remove the pizza stone from the oven very carefully. Sprinkle another small handful of corn meal on the pizza stone to prevent the stromboli from sticking. 9. Carefully lift the stromboli off of the counter and place on the pizza stone. My husband and I usually do this together with multiple spatulas. 10. Bake for 17 - 20 minutes carefully watching for the top to lightly brown. 11. Remove from oven and let sit on the counter for about 5 minutes.
[Name] Trixy Treat [AuthorId] 2002226961 [AuthorName] Rachel A. [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2018-07-23T20:26:00Z [Description] Bringing back two of my favorite desserts a donut and a Trix Krispy. With a cake donut on the outside and a Trix Krispy center. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/26/ZZs6obURSYWhg81azM16_0S9A2287.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/26/yNABhAQeTCKWHSoFdlUS_0S9A2277.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/26/PtHik080QtG4xJ6VfkxW_0S9A2301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/26/HbGRHx1WSzmVIw7s80IL_IMG_9354.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/26/BdUvQeWjS1e348EJJ3DU_Trixy%E2%80%99s%20Treat%20(with%20a%20trix%20crispy%20bar%20in%20the%20center]%20%23trix%20%23donuts.jpg"] [RecipeCategory] Dessert [Keywords] ["Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/4", "3/4", "1/2", "2", "1", "1", "1", "3/4", "1/4", "2", "1/2", "1 1/2", "2 -3", "1 1/2", "5", "1", "10", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "baking powder", "salt", "vanilla", "honey", "buttermilk", "butter", "eggs", "powdered sugar", "milk", "vanilla", "mini marshmallows", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.5 [FatContent] 19.2 [SaturatedFatContent] 6.7 [CholesterolContent] 52.3 [SodiumContent] 580.5 [CarbohydrateContent] 97.2 [FiberContent] 2.1 [SugarContent] 51.5 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] 12 donuts [RecipeInstructions] Directions. -Trix krispy treats-. In a large pot melt the butter. Add bag of marshmallows, and stir until the marshmallows are smooth. Remove from heat. Combine with trix until the cereal is fully coated. Place mixture in greased 9x13 baking pan, and press lightly until it’s flat. Let set. -Glaze-. In bowl, add powdered sugar, milk, vanilla extract and stir until it is smooth. Add food dye until it is the color you like. -Donut-. Combine dry ingredients. Add wet ingredients. Once all the ingredients are combined it is time to roll out the dough. With a rolling pin roll out the dough on a floured surface, about 1 inch thick. With a circle cookie cutter, cut the dough. Slice the trix crispy in half and sandwich the krispy between two dough circles. Press and seal the edges. -Fry -. Heat vegetable oil over mid to low heat (5 minutes]. Gently place donut in oil until it is light golden brown. Flip the donut over until each side is brown. Remove donut and place donut on cooling rack (make sure you have something under rack to catch any excess grease drips]. While the donut is slightly warm, dip the top of the donut in glaze and add sprinkles if you would like. (Note: Use extra caution when frying anything in hot oil. Let the used oil cool completely before discarding. Dispose in a container in the garbage.]. Let the donuts completely cool. They are ready to serve. Enjoy your homemade donuts ! They are best eaten within 24 hours.
[Name] Paleo/Keto Bacon Mac & Cheese! [AuthorId] 2002154203 [AuthorName] preciseportions485 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-07-23T20:27:00Z [Description] Make and share this Paleo/Keto Bacon Mac & Cheese! recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/27/idxh04t0RrgryAZI4KHw_IMG_20190913_114121.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1/3", "1 1/4", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["cauliflower", "bacon", "nutritional yeast", "xanthan gum", "onion powder", "garlic powder", "sea salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 290.6 [FatContent] 14.1 [SaturatedFatContent] 4.1 [CholesterolContent] 16.3 [SodiumContent] 886.5 [CarbohydrateContent] 28.7 [FiberContent] 14.6 [SugarContent] 5.7 [ProteinContent] 21.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Source-https://www.preciseportions.com/paleo-keto-bacon-mac-cheese/.", "In a separate frying pan, chop bacon and fry until crispy soft. Remove from pan and put aside, but leave grease in the pan.", "In a small bowl, mix the remaining ingredients. Whisk till smooth. Pour into frying pan with bacon grease and whisk over low heat till warm and slightly thickened.", "Drain cauliflower when it is quite soft. Break into bite-size pieces with a wooden spoon. Add bacon and the sauce to the cauliflower. Mix till sauce is covering everything and serve." ]
[Name] Orange Juice Sweet Potato Casserole [AuthorId] 2002223152 [AuthorName] yumyumfordumdum [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-07-23T20:27:00Z [Description] If you like sweet potatoes you’ll love this Southern Sweet Potato Casserole. Made with bananas and brown sugar, it’s just like a dessert.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002223152/gz3avJP3TkMpPPQHMVDN_946130C5-3DAA-4691-9EA1-A83C777FCE95.jpeg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "6", "1/2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["sweet potatoes", "salt", "bananas", "brown sugar", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.0 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 314.0 [CarbohydrateContent] 53.5 [FiberContent] 6.1 [SugarContent] 22.9 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F . Scrub, peel and slice your sweet potatoes 1/4” thick. Boil potatoes in salted water until fork tender, drain and set aside. Using some butter, grease a 2 quart casserole dish. Cut the peeled bananas into 1/4” slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon. In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top. Bake 45 minutes or until bubbly. Yum Yum!
[Name] Rainbow White Cake [AuthorId] 2002227135 [AuthorName] Ae M. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-23T20:27:00Z [Description] Make and share this Rainbow White Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002227135/oPHt9CuGTkSIeCXeLDN8_IMG_20170812_181938.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "3", "5", "3", "2", "1/4", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["butter", "vegetable shortening", "granulated sugar", "eggs", "all-purpose flour", "baking powder", "salt", "buttermilk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1122.2 [FatContent] 53.2 [SaturatedFatContent] 26.2 [CholesterolContent] 239.2 [SodiumContent] 579.8 [CarbohydrateContent] 150.5 [FiberContent] 1.7 [SugarContent] 102.3 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350º F. Prepare five 6 inch cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Sift together flour, baking powder, and salt. Pour milks, almond, and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well. Evenly distribute cake batter between 5 bowls. Add colors of your choosing. Pour batter into pans and place pans into oven. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. I always check mine a few minutes early as white cake can overcook and become dry quickly. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack. Frost cake as desired.
[Name] Spicy Bay Scallop Rice Bowl [AuthorId] 878561 [AuthorName] EdraAnn [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-07-23T20:28:00Z [Description] We catch Bay Scallops out of Steinhatchee, FL. This is my favorite way to make them. If you are sure of the freshness of your scallops, feel free to make this dish with out baking the scallops. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/878561/ztZuc3bdTgq52jvKojaF_Spicy%20Scallop%20Bowl.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "2", "1", "2", "2", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "ketchup", "sugar", "garlic powder", "onion powder", "cayenne powder", "bay scallops", "cooked rice", "avocado", "tomatoes", "cucumber", "edamame", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.9 [FatContent] 13.3 [SaturatedFatContent] 2.0 [CholesterolContent] 54.6 [SodiumContent] 1229.9 [CarbohydrateContent] 55.0 [FiberContent] 7.7 [SugarContent] 7.0 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make Rice. And set aside. Preheat oven to 425 Degrees F. Spicy Sauce: Whisk together the first 8 ingredients. Add more or less Sriracha to your preferred heat level. Place the Scallops into a baking dish and add 1/2 cup of the Spicy Sauce. Mix well and spread scallops and spead evenly into one layer. Bake Scallops for 10 to 12 minutes, until the top is just starting to brown and sizzling and the scallops are barely done. (5-7 minutes in Convection Oven]. BARELY DONE is the important part -- you don't want Scallops like rubber. Assemble: Add 1/2 Cup Rice to each bowl, top with your choice of toppings, scallops, and garnish with remaining Spicy Sauce, Sriracha and Soy Sauce to Taste.
[Name] Grilled Garlic Potato Rounds [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2018-07-23T22:55:00Z [Description] Make and share this Grilled Garlic Potato Rounds recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "8"] [RecipeIngredientParts] ["olive oil", "garlic clove", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.1 [FatContent] 10.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 177.5 [CarbohydrateContent] 156.8 [FiberContent] 16.8 [SugarContent] 12.7 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] 1. Heat grill. 2. In bowl, mash together first 4 ingredients to create paste,. 3. Add potatoes to oil mix; toss gently to coat. 4, Grill 6 minutes or until potatoes are tender, turning once. 5. Place directly on grill.
[Name] Healthy Pumpkin Raisin Bars [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-07-24T02:38:00Z [Description] Make and share this Healthy Pumpkin Raisin 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/submissions/recipe/1015850/RdQdHM1BTRKE08r78Lyg_20180718_191206.jpg.png" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/8", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "2", "1/4", "1/4", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "cinnamon", "pecans", "flour", "baking soda", "salt", "cinnamon", "clove", "nutmeg", "honey", "sugar", "egg", "vanilla extract", "pumpkin", "plain yogurt", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.4 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 13.4 [SodiumContent] 123.2 [CarbohydrateContent] 16.7 [FiberContent] 0.5 [SugarContent] 9.9 [ProteinContent] 1.6 [RecipeServings] 16.0 [RecipeYield] 2 pieces each [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside. Topping: In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside. Bars: In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside. In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins. Pour batter evenly into the pan. Sprinkle evenly with the topping. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove pan from oven to a wire rack. Cool completely and cut into bars.
[Name] Slow Cooker Honey Mustard Chicken [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2018-07-24T02:50:00Z [Description] This dish couldn't be any easier with just three ingredients. Throw everything into a slow cooker, set it and forget it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/qxfNmlZdRGqY4M3m1S5P_20180721_130054.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1/4"] [RecipeIngredientParts] ["chicken thigh", "yellow mustard", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.4 [FatContent] 18.2 [SaturatedFatContent] 4.9 [CholesterolContent] 95.5 [SodiumContent] 342.6 [CarbohydrateContent] 18.7 [FiberContent] 0.8 [SugarContent] 17.6 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange chicken in a slow cooker. In a medium bowl, stir together the mustard and honey. Pour evenly over chicken. Place the cover on the slow cooker and set to low. Cook for 6-7 hours, until chicken very tender and sauce is thickened. Serve warm.
[Name] Oatmeal Chocolate Chip Cookies [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-07-24T03:08:00Z [Description] Make and share this Oatmeal Chocolate Chip 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/PWes7vEpR0eWwHto1gOQ_20180721_214012.jpg.png" [RecipeCategory] Drop Cookies [Keywords] ["Chocolate Chip Cookies", "Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "6", "6", "1", "1/2", "1", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "egg", "vanilla extract", "flour", "baking soda", "baking powder", "salt", "quick oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.6 [FatContent] 12.8 [SaturatedFatContent] 7.6 [CholesterolContent] 35.8 [SodiumContent] 186.1 [CarbohydrateContent] 34.6 [FiberContent] 1.8 [SugarContent] 20.8 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 2 cookies each [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside. In a large bowl, mix together the butter, white sugar and brown sugar. Add egg and vanilla extract and mix well. In a medium bowl, sift together the flour, baking soda, baking powder and salt. Stir in the oats. Add the dry ingredients to the wet ingredients and mix until all of the flour is incorporated. Stir in the chocolate chips. Drop by tablespoonfuls onto prepared baking sheets, spacing them two inches apart. Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating the pans halfway during baking, or until the edges are lightly browned. Remove pans from the oven to wire racks. Cool for 2 minutes. Slide parchment paper onto wire racks to cool.
[Name] Parsley Carrots [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-07-24T03:26:00Z [Description] Make and share this Parsley Carrots 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/LO7WkNQtR9modSaqE4aX_20180722_121742.jpg.png" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["carrot", "water", "butter", "onion", "salt", "onion powder", "garlic powder", "dried parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 250.3 [CarbohydrateContent] 12.1 [FiberContent] 3.4 [SugarContent] 5.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the carrots and water in a microwaveable bowl with a lid. Microwave for 10 minutes on high power, stirring halfway through cooking time. Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions. Saute until the onions are translucent. Remove the carrots from the microwave and carefully remove the lid. You do not need to drain the water. Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley. Serve warm.
[Name] One-Pot Chicken Bacon Spinach Parmesan Pasta [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-24T04:05:00Z [Description] The flavors of this pasta dish work together so nicely. And it couldn't get much easier since you cook everything together in one pot. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/36/fWLihAK1RlGCr7A2YGCm_0S9A1246.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/36/p1K77EQcmicXNqbhmVw1_0S9A1252.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/36/i7TaEUlTTmisX58oueNE_0S9A1223.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/jGUCa2V8SsmxKvRAkVvP_20180722_174030.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/4", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "4", "1", "3", "1", "1", "3/4"] [RecipeIngredientParts] ["bacon", "chicken", "onion", "garlic cloves", "flour", "onion", "salt", "onion powder", "garlic powder", "dried parsley", "dried basil", "dried oregano", "pepper", "chicken broth", "water", "bow tie pasta", "frozen chopped spinach", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 749.0 [FatContent] 43.2 [SaturatedFatContent] 15.2 [CholesterolContent] 146.4 [SodiumContent] 1399.1 [CarbohydrateContent] 52.6 [FiberContent] 3.4 [SugarContent] 6.9 [ProteinContent] 36.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl. Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon. Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute. Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute. Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom. Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken. Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.
[Name] Gordons [AuthorId] 527509 [AuthorName] ToxicTeacaakes [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-07-24T10:33:00Z [Description] These cookies taste like they came from a posh bakery but are in fact ridiculously easy to make. They taste like cupcakes and cookies had a delicious baby. They are crispy on the outside while soft in the middle (depending on how long they bake). These delights are named after some friends. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/37/g2nNJpI0TweQYDdBJWlw_IMG_20200305_185335_739.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Birthday", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1 1/4", "1"] [RecipeIngredientParts] ["butter", "egg", "flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.5 [FatContent] 4.9 [SaturatedFatContent] 1.8 [CholesterolContent] 9.6 [SodiumContent] 102.9 [CarbohydrateContent] 17.1 [FiberContent] 0.2 [SugarContent] 11.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 45 cookies [RecipeInstructions] ["Preheat your oven to 350°F Add cake mix to a bowl then add butter and egg. Mix until combined. (Using a hand mixer is not recommended as the dough will get rather stiff! Try for a stand mixer -- or your muscles].", "Add the ENTIRE CAN of frosting and add your extract. (Personal favorite flavor combo is vanilla frosting, chocolate cake mix, vanilla extract. The possibilities are endless!].", "Add the flour (start with 1 cup. If dough is still too wet, add the rest.] and your mix-ins and carefully stir to combine. Some personal favorites are peanut m&m candies. (NOTE: Dough will get stiff. This is normal.]", "Drop tablespoonfuls onto a greased cookie sheet and bake for 12-15 minutes. OR, drop by the quarter-cup full and bake for 17-21 minutes. Keep in mind these cookies will spread a bit. (the longer they cook, the harder they will be when they cool. Harder cookies are good to dip in milk or coffee].", "Allow to cool for several minutes before transferring to a wire rack to cool completely. (Or eat 'em hot out of the oven -- whichever.]", "They're done! (Note: They harden as they cool. You can warm them up again in a microwave for 5 seconds or so and they will get soft again.]." ]
[Name] Cowboy Baked Beans Aka Church Beans Aka Baked Bean Casserole [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-07-24T14:48:00Z [Description] A friend of the family shared this recipe with me in the late 80's and it's been my go to recipe for baked beans for many a pot luck dinner. I often do it in the oven but it also works great in the crock pot. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["ground beef", "bacon", "onion", "kidney beans", "butter beans", "brown sugar", "white sugar", "barbecue sauce", "catsup", "prepared yellow mustard", "sorghum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.4 [FatContent] 13.0 [SaturatedFatContent] 4.5 [CholesterolContent] 30.9 [SodiumContent] 785.7 [CarbohydrateContent] 39.3 [FiberContent] 7.7 [SugarContent] 12.3 [ProteinContent] 13.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Cook bacon, drain on paper towels and set aside to cool. Drain skillet. Cook ground beef, using same skillet as the bacon, draining well about half way through. Add onion and continue to cook until ground beef is completely done and onions are softened and opaque. Drain well. While ground beef is cooking, drain the kidney beans and butter beans. Discard the juice. Chop the bacon. When ground beef is done and onions are tender, mix all of the ingredients together in a large bowl. Mix well. Pour into a 9x13 or 12x15 casserole sprayed with non-stick cooking spray. Bake in 350 F oven for 1 hour or until most of the liquid is cooked out, and thickened.
[Name] TEXAS CAVIAR [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-07-24T15:36:00Z [Description] Full of fresh ingredients, vibrant colors and awesome flavors, this dish is a crowd pleaser! It’s a natural with tortilla chips but it can be used as a side dish or as a topping. VIDEO https://www.youtube.com/watch?v=yKWNuXHzIyA [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/39/Oi3XJlhsSLKQSIHOxIgD_Texas-Caviar-3_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/X7yjyazAR0eg7HgJ46kC_Texas%20Caviar%20%233_Fotor.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "1/4", "1/2", "3/4", "1", "1", "1", "1", "2", "1/4", "1/4", "3", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["red onion", "roma tomato", "black-eyed peas", "black beans", "corn kernels", "diced green chilies", "fresh cilantro", "lime juice", "garlic cloves", "ground cumin", "ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.0 [FatContent] 5.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 271.8 [CarbohydrateContent] 23.1 [FiberContent] 5.3 [SugarContent] 1.8 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine bell peppers, poblano, jalapeño, red onion, tomato, black-eyed peas, black beans, corn kernels and diced green chilies.", "To make the dressing, in a small bowl, combine grapeseed oil, lime juice, garlic, agave nectar, chipotle chili powder, cumin, freshly ground black pepper and ground sea salt; whisk until well blended.", "Pour dressing over pepper mixture, stir, cover and transfer to the refrigerator for at least 6 hours and up to 8 hours.", "Before serving, sprinkle fresh chopped cilantro and serve it with tortilla chips or use it as a side dish or as a topping." ]
[Name] Award Winning Meatballs in Peanut Sauce [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-07-24T15:48:00Z [Description] Marvel over these meatballs while watching (hopefully) Black Panther at the Oscars. The movie is taken place in a fictional African country. I came up with these tasty morsels using spices of the regions. Break out the fondue or wrap in lettuce. These will leave an impression just as the movie did! ;) Geniet! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/drU9nQH8TZ2mzD7f5AOT_0S9A9688.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/XHWJdGtQ3e9fIf2Ty25Y_0S9A9674.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/7qYg4YtTrOCYCnLwLuth_0S9A9689.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/tvBwid0QQkyqdbyULvfS_20180723_125257.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/qTyTagezQCOOq5ZJuH3C_20180722_173240.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/MA2BmPuJQXyQWTR2OWGX_20180723_125257.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/KUlU6qdQQqo81fvJzssM_20180722_173318.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/C5VPKF6MSQuttm2ns16Z_20180723_125257.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/40/irITlK8iRdKWprYgxKUn_20180723_125257.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/58104/TDVZYfTgmAViuAhKWwgs_20180723_125257.jpg"] [RecipeCategory] Meat [Keywords] ["Peanut Butter", "African", "Savory", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "1/3", "1/3", "2", "2", "1/2", "1", "1", "1", "1", "1/3", "3", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "half-and-half", "egg", "berbere", "parsley", "cilantro", "onion", "flour", "paprika", "coconut oil", "garlic", "crystallized ginger", "diced tomato", "tomato paste", "beef broth", "peanut butter", "saffron", "salt", "black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.1 [FatContent] 33.7 [SaturatedFatContent] 14.2 [CholesterolContent] 97.3 [SodiumContent] 1068.0 [CarbohydrateContent] 31.0 [FiberContent] 4.0 [SugarContent] 6.8 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] 34 meatballs [RecipeInstructions] Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes. Add the rest of the meatball ingredients and mix well. Make golf size balls. Mix flour and paprika together. Coat balls in flour mixture. Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes. Sauce: Meanwhile heat oil in a large pan. Saute onions, garlic, ginger five minutes. Add rest of sauce ingredients except parsley and simmer 5 minutes. Add baked meatballs and simmer 5 minutes this sauce with extra broth or water. Garnish with parsley. Can be eaten with toothpicks or placed in lettuce as wraps.
[Name] Spicy Herb Marinated Grilled Chicken [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT45M [PrepTime] PT3H [TotalTime] PT3H45M [DatePublished] 2018-07-24T17:26:00Z [Description] Make and share this Spicy Herb Marinated Grilled 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/53/64/41/nH4IUnznSfi5RRwlt9oa_GKGP_Grilling-Party-Spatchock-Chicken_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/41/0GFtXmSTiCOKSH8PL7yv_GKGP_Grilling-Party-Spatchock-Chicken_05-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/41/3mexU8YIRPetxWULRytw_GKGP_Grilling-Party-Spatchock-Chicken_06-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/41/M5EVncdlSwmpMhoLJbrP_GKGP_Grilling-Party-Spatchock-Chicken_01-16x9.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "5", "2", "1/3", "1", "1/2", NA, "1", "1/4", "3/4"] [RecipeIngredientParts] ["cumin seed", "green peppercorns", "ground cardamom", "fresh parsley leaves", "mint leaf", "oregano leaves", "garlic cloves", "chilies", "kosher salt", "apple cider vinegar", "extra virgin olive oil", "whole chicken", "fresh lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.9 [FatContent] 16.3 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 4850.0 [CarbohydrateContent] 13.6 [FiberContent] 6.7 [SugarContent] 1.5 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Puree cumin, coriander, peppercorn and cardamom in a blender until very fine. Add parsley, mint, oregano, garlic, fresno, salt, vinegar and ¼ cup oil and puree until a thick pesto like paste forms. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.", "Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off]. Thoroughly clean grates and brush with oil. Set chickens, skin side up, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one] over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15–20 minutes.", "Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20–25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.", "Mix olives, lemon juice, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.", "To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves." ]
[Name] Grilled Fattoush With Za’atar Eggplant [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-07-24T17:30:00Z [Description] Make and share this Grilled Fattoush With Za’atar Eggplant 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/53/64/42/K53sfuyrS8ikMAWMYSSL_GKGP_Grilling-Party-Fattoush_04-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/42/jhLUSRlWQju3su3T2typ_GKGP_Grilling-Party-Fattoush_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/42/EklNnCpSSUWhZ8aHN6Eg_GKGP_Grilling-Party-Fattoush_03-16x9.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "4", "1 1/4", "2", "1", "24", NA, "3/4", "1", "1", "2", "8", "2", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["za'atar spice mix", "garlic cloves", "extra virgin olive oil", "eggplants", "red onion", "kosher salt", "fresh lemon juice", "honey", "lemon zest", "Greek feta cheese", "kalamata olive", "basil leaves", "dill sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.1 [FatContent] 41.5 [SaturatedFatContent] 9.2 [CholesterolContent] 25.5 [SodiumContent] 503.9 [CarbohydrateContent] 30.4 [FiberContent] 6.5 [SugarContent] 10.7 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk za’atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za’atar oil. Season with salt and pepper; reserve remaining oil for dressing. Prepare a grill for high heat; thoroughly clean grates and brush with oil. Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble. Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined. Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.
[Name] Grilled Beet & Charred Citrus Salad [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-07-24T17:32:00Z [Description] Make and share this Grilled Beet & Charred Citrus 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/53/64/43/vNuxThfrST2frJ3ogM5G_GKGP_Grilling-Party-Beet-Salad_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/43/REKG3BjtSoqDqHKMjFaE_GKGP_Grilling-Party-Beet-Salad_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/43/MF8x7YvqR9yaVu7IMkdf_GKGP_Grilling-Party-Beet-Salad_01-16x9.jpg" ] [RecipeCategory] Citrus [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "2", "1/4", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beets", "oranges", "lemons", "extra virgin olive oil", "sea salt", "fresh ground black pepper", "mint leaf", "chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 204.3 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 219.3 [CarbohydrateContent] 33.5 [FiberContent] 6.9 [SugarContent] 26.1 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands]. Trim root end and cut beets into wedges. Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes. Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.
[Name] Grilled Harissa Carrot Hummus [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-07-24T17:33:00Z [Description] Make and share this Grilled Harissa Carrot Hummus 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/53/64/44/nQIp4tCSc6hUtk6YoPeg_GKGP_Grilling-Party-Hummus-Dip_02-16x9.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Cholesterol", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "6", "2/3", "2", "1", NA, "2", "1/3", "2", NA, NA] [RecipeIngredientParts] ["carrot", "harissa", "garlic cloves", "extra virgin olive oil", "fresh thyme leaves", "ground cumin", "kosher salt", "chickpeas", "tahini", "fresh lemon juice", "aleppo pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.6 [FatContent] 32.3 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 487.6 [CarbohydrateContent] 44.5 [FiberContent] 9.8 [SugarContent] 3.8 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12\" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly. Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary. Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.
[Name] Plum Sorbet With Pistachio Rose Brittle & Honeyed Plums [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT45M [PrepTime] PT6H [TotalTime] PT6H45M [DatePublished] 2018-07-24T17:36:00Z [Description] Make and share this Plum Sorbet With Pistachio Rose Brittle & Honeyed Plums 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/53/64/45/BfP9Gw7RQDZNFp29bANu_GKGP_Grilling-Party-Plum-Ice-Cream_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/45/Tgc2dvYvRuZ3CkcafYYd_GKGP_Grilling-Party-Plum-Ice-Cream_01-16x9.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Plums", "Fruit", "Summer"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", NA, "1", "1", "2", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["black plums", "honey", "honey", "kosher salt", "ground cardamom", "pistachios", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.0 [FatContent] 8.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 57.2 [FiberContent] 3.5 [SugarContent] 52.1 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Toss 2 cups plums, 1 tablespoon honey and a pinch of salt together in a medium bowl. Cover and chill until ready to serve.", "Heat 3/4 cup honey and 1/4 cup water in a large saucepan over medium high until boiling. Add remaining plums and cook until plums begin to fall apart and mixture is jammy, 15 to 20 minutes. Let cool slightly; transfer to a blender. Puree plum mixture, yogurt, cardamom, gin and 1/8 teaspoon salt until completely smooth. Line a medium metal bowl or loaf pan with plastic wrap and scrape in sorbet mixture. Freeze until firm, about 6 hours.", "Meanwhile, arrange a rack in center of oven; preheat to 350 degrees F. Toss pistachios, pine nuts, 1/4 cup honey, and 1/2 teaspoon salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pistachios are golden brown and honey is bubbly, 15–20 minutes. Sprinkle with rose petals and lightly press to adhere. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.", "Scoop sorbet into bowls and top with macerated plums and broken brittle." ]
[Name] Spicy Beef Flatbread With Yogurt & Cucumbers [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-07-24T17:39:00Z [Description] Make and share this Spicy Beef Flatbread With Yogurt & Cucumbers 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/53/64/46/RjbuQZVCRfar1VV5vaKS_GKGP_Grilling-Party-Flatbread_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/46/Zqwp8DOhTdSBCgz1cqLD_GKGP_Grilling-Party-Flatbread_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/46/PR14XXpOQ724WpkS6zMD_GKGP_Grilling-Party-Flatbread_02-16x9.jpg" ] [RecipeCategory] Meat [Keywords] ["Southwest Asia (middle East]", "Summer", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "4", "1/2", "1 1/2", "1 1/2", "2", "1 1/2", "1/4", "1", NA, "1", NA, "2", NA, NA] [RecipeIngredientParts] ["yogurt", "fresh lemon juice", "kosher salt", "garlic cloves", "tomato paste", "ground cinnamon", "ground cumin", "paprika", "ground beef", "extra virgin olive oil", "red onion", "all-purpose flour", "cornmeal", "cilantro leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 299.6 [FatContent] 21.4 [SaturatedFatContent] 7.0 [CholesterolContent] 63.8 [SodiumContent] 209.4 [CarbohydrateContent] 8.6 [FiberContent] 1.8 [SugarContent] 5.0 [ProteinContent] 18.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.", "Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.", "Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed]. Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro." ]
[Name] Pistachio Mint Labneh Dip [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-07-24T17:41:00Z [Description] Make and share this Pistachio Mint Labneh Dip 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/53/64/47/qg4o7GJrQ0arJ6HyecYn_GKGP_Grilling-Party-Labneh-Dip_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/47/BoVwNjCRWuO8Sa0Eesvf_GKGP_Grilling-Party-Labneh-Dip_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/47/CATsegeSSAeRvUsNeNJW_GKGP_Grilling-Party-Labneh-Dip_01-16x9.jpg" ] [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/3", NA, "3/4", "1", "1/4", "16", "1", "1", NA] [RecipeIngredientParts] ["pistachios", "pistachios", "garlic cloves", "extra virgin olive oil", "kosher salt", "green peppercorn", "of fresh mint", "fresh dill sprig", "fresh lemon juice", "lemon", "dill sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.5 [FatContent] 22.6 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 8.2 [FiberContent] 3.5 [SugarContent] 1.8 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Purée 1 cup pistachios in a food processor until a thick paste forms. Add garlic, oil, 1 teaspoon salt, pepper, 1 cup chopped mint, and dill and purée until the mint is finely chopped and a thick sauce has formed. Whisk labneh, lemon juice, zest and 1/2 teaspoon salt together in a medium bowl. Fold pistachio mixture into labneh, leaving mixture marbled. Top with remaining pistachios, mint leaves and dill sprigs.
[Name] Moroccan Marinated Lamb Blade Chops [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-07-24T17:44:00Z [Description] Make and share this Moroccan Marinated Lamb Blade Chops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/48/kcPsXV3Tb65qmV9AWOBv_GKGP_Grilling-Party-All-Recipes_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/48/QLSrwzHYQrGTHF8KLIux_GKGP_Grilling-Party-Lamb-Leg_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/48/nJd7HsU5SgOeKixcdS5P_GKGP_Grilling-Party-All-Recipes_02-16x9.jpg" ] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Southwest Asia (middle East]", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["32", "1/3", "8", "3", "8 1/2", NA, NA] [RecipeIngredientParts] ["plain yogurt", "ras el hanout spice mix", "garlic cloves", "kosher salt", "lamb blade chops", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2616.7 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.", "Prepare a grill for high heat; thoroughly clean grates and brush with oil.", "Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.", "Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout." ]
[Name] Easy Elevated Onion Appetizer [AuthorId] 2002227681 [AuthorName] Sacred F. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-24T18:34:00Z [Description] While in Corsica, France, I was in awe of the exquisite use of fresh vegetables and herbs to create dishes that were absolutely delectable. One evening after I was served a puree of seafood in a raw onion shell, I was inspired to see what else might be delicious in a curved onion cup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/49/GwtJk2WQIWUW5VuBGh9f_easy-french-onion-appetizer.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "17", "2", "2", NA, "1"] [RecipeIngredientParts] ["yellow onion", "cherry tomatoes", "fresh basil leaves", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 35 pieces [RecipeInstructions] Preheat oven to 375. Cut off bottom root tip from onion. Quarter the onion into 8 wedges. Separate the pieces and place them on a very lightly greased baking sheet. Bake for 10 minutes or until edges begin to brown. While baking slice tomatoes into halves or small slices. Slice jalapenos, removing the seeds if too spicy. Remove onions from oven, place a jalapeno slice on each, then cover each jalapeno piece with the tomato slice, skin side up. Drizzle a few drops of oil on each, salt. Return to oven for 10 minutes. Remove from oven and place small tear of fresh basil on each piece. Plate and serve.
[Name] Peanut Butter & Jelly Bars [AuthorId] 2002227586 [AuthorName] lanibakes [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-24T18:35:00Z [Description] Make and share this Peanut Butter & Jelly 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/submissions/recipe/2002227586/zythvCUDTzmXMiR6ygKw_IMG_3177.JPG" [RecipeCategory] Dessert [Keywords] ["Nuts", "Peanut Butter", "< 60 Mins", "For Large Groups", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["175", "85", "225", "50", "1/4", "1/2", "320", "100", "10"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "salt", "all-purpose flour", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.7 [FatContent] 12.6 [SaturatedFatContent] 6.5 [CholesterolContent] 57.4 [SodiumContent] 106.0 [CarbohydrateContent] 35.1 [FiberContent] 0.9 [SugarContent] 17.9 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] 16 bars [RecipeInstructions] Preheat oven to 350°F. Line a 9x9 pan with parchment paper. Cream butter, peanut butter and sugar together until light and fluffy - about 5 minutes. Add yolks and almond extract, mix until blended. Add flour and salt. Mix until just combined. Press dough into the prepared pan until flat. Using the end of a wooden spoon, press grooves into the dough. These can be small circular wells, or connect the grooves to form rows (or any other shape!]. Warm the jelly in the microwave for 30 seconds. Add the honey to the jelly and mix. Spoon the jelly mixture into the wells in the dough. Bake for 30-35 minutes, until just set on top and golden brown. Let cool in the pan. Slice when cool.
[Name] Fruit Smoothie [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-24T19:15:00Z [Description] Make and share this Fruit Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "2", "1/2", "6 -8"] [RecipeIngredientParts] ["strawberries", "pineapple chunks", "skim milk", "plain yogurt", "bananas", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.6 [FatContent] 5.3 [SaturatedFatContent] 1.3 [CholesterolContent] 4.6 [SodiumContent] 40.5 [CarbohydrateContent] 44.0 [FiberContent] 5.7 [SugarContent] 30.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the strawberries, pineapple, milk, baby spinach, yogurt, bananas, avocado and ice to a blender and blend until smooth, thick and creamy. Pour into 4 glasses and garnish with sliced strawberries.
[Name] Mango Bellini [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-24T19:18:00Z [Description] Make and share this Mango Bellini recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/KhzY2vbfSwiGXX0aBpR0_1430759261877.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", NA] [RecipeIngredientParts] "mango" [AggregatedRating] nan [ReviewCount] nan [Calories] 354.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 11.6 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango.
[Name] Banana Pancakes With Blistered Berries [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-07-24T19:20:00Z [Description] Make and share this Banana Pancakes With Blistered Berries recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/ZxMpYzctQ2aQFywzyKC5_1430759263195.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4", "2", "3", "2", "1", "2", "1", "1/2", NA] [RecipeIngredientParts] ["old fashioned oats", "baking soda", "cinnamon", "fine salt", "nutmeg", "bananas", "eggs", "honey", "vanilla extract", "unsalted butter", "blueberries", "coconut flakes", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.0 [FatContent] 4.4 [SaturatedFatContent] 2.1 [CholesterolContent] 61.9 [SodiumContent] 201.8 [CarbohydrateContent] 14.5 [FiberContent] 1.9 [SugarContent] 5.7 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200 degrees F. Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together. Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms. Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed. To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open. Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.
[Name] Quinoa Breakfast Bowl With Crispy Kale Chips [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-07-24T19:23:00Z [Description] Make and share this Quinoa Breakfast Bowl With Crispy Kale Chips recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/IdpK5DcoRmeYkrWkHqYH_1430759264903.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, "1", "2", "1/2", "2", NA, "2", "1 1/2", "4", NA, NA] [RecipeIngredientParts] ["olive oil", "kale", "kale", "sea salt", "quinoa", "water", "chicken broth", "carrot", "garlic cloves", "olive oil", "shiitake mushrooms", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.0 [FatContent] 20.9 [SaturatedFatContent] 3.7 [CholesterolContent] 186.0 [SodiumContent] 88.2 [CarbohydrateContent] 29.7 [FiberContent] 3.5 [SugarContent] 1.0 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the crispy kale chips: Preheat the oven to 275 degrees F. Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes. For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes. Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside. To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
[Name] Spaghetti and Turkey Meatballs [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2018-07-24T19:39:00Z [Description] Make and share this Spaghetti and Turkey Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/RdWvFOJhSYWZQT0ko4O8_1431697043066.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "1/4", "1", "1/2", "2", "1", "1", "4 -8", NA, "2", "1", "1", "1/2", "2", "3", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["old fashioned oats", "milk", "yellow onion", "parmesan cheese", "kosher salt", "fresh ground black pepper", "garlic cloves", "egg", "ground turkey", "crushed tomatoes", "tomato paste", "fresh oregano", "kosher salt", "fresh ground black pepper", "garlic cloves", "red wine", "kosher salt", "spaghetti", "fresh parsley", "fresh basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 823.6 [FatContent] 28.3 [SaturatedFatContent] 5.9 [CholesterolContent] 132.4 [SodiumContent] 1460.8 [CarbohydrateContent] 97.5 [FiberContent] 5.6 [SugarContent] 4.9 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes. Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs. Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce. For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking. Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes. Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
[Name] Spicy Marinara Sauce [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-07-24T19:43:00Z [Description] Make and share this Spicy Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "2", "1", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "crushed tomatoes", "tomato paste", "fresh oregano", "kosher salt", "fresh ground black pepper", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 656.8 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.
[Name] Chocolate-Hazelnut Crispy Rice Bars [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-07-24T19:46:00Z [Description] Make and share this Chocolate-Hazelnut Crispy Rice 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/submissions/recipe/2002213153/1dgHTIZ2Q4aDvhP6TO7Y_1431697041714.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", NA, "6", NA, "1", "3/4"] [RecipeIngredientParts] ["unsalted butter", "mini marshmallows", "marshmallow creme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.9 [FatContent] 5.7 [SaturatedFatContent] 4.6 [CholesterolContent] 6.1 [SodiumContent] 14.1 [CarbohydrateContent] 19.6 [FiberContent] 0.7 [SugarContent] 11.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 20-25 bars [RecipeInstructions] Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter. Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely. Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes. Slice into bars with a serrated knife.
[Name] Quick Marinara Sauce [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-24T19:50:00Z [Description] Make and share this Quick Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "2", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "crushed tomatoes", "tomato paste", "fresh oregano", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.9 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 645.3 [CarbohydrateContent] 2.4 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes.
[Name] Dad's Hawaiian-Style Beef Short Ribs [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-07-24T20:24:00Z [Description] Make and share this Dad's Hawaiian-Style Beef Short 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/submissions/recipe/2002213153/YQFs8wtoQCWV22Vq1dSw_1432656470777.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] [NA, "4", "2", "1", "1", NA, "2", NA] [RecipeIngredientParts] ["fresh ginger", "green onions", "garlic cloves", "orange", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 5.7 [FiberContent] 1.3 [SugarContent] 3.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all. Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter. Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes. Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.
[Name] Orange-Flavored Rice [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-07-24T20:27:00Z [Description] Make and share this Orange-Flavored Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/GuZfkSxqSzu9CQg9YkIC_1432656468369.jpg" [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "long-grain white rice", "orange", "orange", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 3.6 [SodiumContent] 174.6 [CarbohydrateContent] 49.2 [FiberContent] 2.3 [SugarContent] 8.2 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.
[Name] Grilled Shrimp Salad [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2018-07-24T20:32:00Z [Description] Make and share this Grilled Shrimp Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/pOi53L80R4yTFCOiKxlN_1432656466870.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, "8", "1", "1", NA, "1/4", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["lemon", "garlic powder", "medium shrimp", "lemon", "garlic clove", "olive oil", "butter", "bibb lettuce", "avocado", "tomatoes", "pitted black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.3 [FatContent] 26.7 [SaturatedFatContent] 6.1 [CholesterolContent] 83.2 [SodiumContent] 464.8 [CarbohydrateContent] 10.4 [FiberContent] 4.9 [SugarContent] 2.2 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers. Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque] and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers. For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed. For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
[Name] Green Tea and Orange Cooler [AuthorId] 2002213153 [AuthorName] Tia Mowry [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2018-07-24T20:37:00Z [Description] Make and share this Green Tea and Orange Cooler recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002213153/7mOWoToTYWWa8bwmdCKQ_1432656469707.jpg" [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1/2", "1"] [RecipeIngredientParts] "orange" [AggregatedRating] nan [ReviewCount] nan [Calories] 10.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add 4 cups water to a saucepan and bring to a boil. Remove from the heat, add the tea bags and let steep for 7 minutes. Remove the tea bags and stir in the agave nectar. Let the tea cool before adding it to a large pitcher along with 2 cups ice and 2 more cups water. Add the orange slices before serving.
[Name] Bang Bang Shrimp Sandwich With Slaw [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-07-25T14:28:00Z [Description] Make and share this Bang Bang Shrimp Sandwich With Slaw recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/63/ld5mZcnjSz6lm5GCs1Qu_0S9A7742.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/63/Bx3BEEYKS1aDDYsEgVqU_0S9A7769.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/64/63/1e6TclTWQMuVTruGbULA_0S9A7776.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "3", "1", "3", "2", "3", "1 1/2", "3/4", "4", "2", NA] [RecipeIngredientParts] ["canola oil", "mayonnaise", "red cabbage", "carrot", "sugar", "limes", "olive oil", "small shrimp", "cornstarch", "scallions", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2427.2 [FatContent] 232.0 [SaturatedFatContent] 18.2 [CholesterolContent] 214.9 [SodiumContent] 1521.1 [CarbohydrateContent] 63.5 [FiberContent] 5.6 [SugarContent] 12.5 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] 4 Sandwiches [RecipeInstructions] Equipment: Heavy pot for frying or table top fryer. In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside. In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt. Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce. Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.

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