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[Name] Philadelphia Sushi Tacos [AuthorId] 2195976 [AuthorName] Hidemi [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-30T18:00:00Z [Description] Philadelphia sushi roll can be transformed into delicious tacos. In crispy hard taco shells, sushi rice, avocado, smoked salmon and cream cheese with lemon wasabi soy sauce. Top with shredded nori to add more ocean flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2195976/RhKdw4rUSFiSahYJ0uRu_Philadelphia%20Sushi%20Taco.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/66/Shf8Qi4LQ92caI2ms4tW_Philadelphia%20Sushi%20Taco.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "4", "2", "1/2", "1", "4", "4", "1", "1", "1", "4 1/2", "1"] [RecipeIngredientParts] ["sushi rice", "water", "rice vinegar", "sugar", "salt", "avocado", "smoked salmon", "cream cheese", "soy sauce", "wasabi paste", "lemon juice", "nori"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.6 [FatContent] 10.7 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 401.5 [CarbohydrateContent] 28.3 [FiberContent] 2.7 [SugarContent] 3.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 10 makes [RecipeInstructions] ["1. Rinse rice several times under running cold water until water gets clear. Drain in a colander. Put the rice and water into a sauce pan with a lid or rice cooker and cook rice according to package directions.", "2. While the rice is cooking, prepare the filling. Cut smoked salmon into small bite size. Halve avocado, remove seed (discard], scoop avocado pulp out and dice avocado small. Dice cream cheese small.", "3. In a medium-large bowl, mix together lemon juice, soy sauce and wasabi. Add avocados, smoked salmon and cream cheese into the bowl and mix to combine.", "4. Make sushi vinegar. In a small bowl, mix together rice vinegar, sugar and salt until sugar is dissolved and mixture is smooth.", "5. When the rice has cooked, transfer the rice into another medium-large bowl and add sushi vinegar to the bowl. Mix to combine.", "6. Prepare the taco shells according the package directions.", "7. On each taco shell, put 1/10 of sushi rice, then 1/10 of filling. Sprinkle with shredded nori over the top. Repeat this with the rest of sushi rice, filling and shredded nori. Serve immediately." ]
[Name] Onion Dip [AuthorId] 2001325608 [AuthorName] snoopy4045 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-30T18:01:00Z [Description] Make and share this Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sweet onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.9 [FatContent] 15.0 [SaturatedFatContent] 7.9 [CholesterolContent] 53.8 [SodiumContent] 278.0 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 3.7 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Place ingredients in bowl of food processor. Puree until almost smooth. Adjust to taste teaspoon of sugar and some milk.
[Name] Greek Yogurt Banana Coffee Cake [AuthorId] 2002232695 [AuthorName] ally.tringali [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2018-07-30T18:01:00Z [Description] This banana coffee cake is what happens when you take the best elements of banana bread and combine them with the best elements of traditional coffee cake. It's moist and tender like a banana bread, but also has that signature tanginess of a coffee cake. And of course it's crowned with a butter brown sugar streusel on top, which is obviously the best part. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/68/su0rf1CLQLyGk96rUSJI_0S9A9005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/68/NYkGhXbmSOGfwo0kUW8t_0S9A9044.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002232695/QFa2JlySmOTIGLGzhv03_IMG_0665.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/68/dty7wameSYOK9Gmr6baD_0S9A8952.jpg" ] [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "For Large Groups", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "2/3", "1 1/4", "1 1/2", "1", "1", "2 1/4", "3/4", "3", "1 1/2", "1", "3", "3", "2/3", "1 1/2", "1", "2/3", "2/3"] [RecipeIngredientParts] ["butter", "brown sugar", "all-purpose flour", "cinnamon", "salt", "vanilla", "all-purpose flour", "baking powder", "cinnamon", "salt", "bananas", "eggs", "vanilla", "butter", "brown sugar", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 390.7 [FatContent] 18.5 [SaturatedFatContent] 11.3 [CholesterolContent] 80.6 [SodiumContent] 530.1 [CarbohydrateContent] 53.0 [FiberContent] 1.6 [SugarContent] 29.0 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350º Fahrenheit and butter a 9 inch by 13 inch baking pan. Begin with the streusel. Melt the butter in a small bowl and set aside to cool. Combine the sugar, flour, cinnamon, salt, and vanilla in a small bowl, and pour the cooled butter on top. Mix with a fork until thoroughly combined, and large chunks remain. Set aside while you work on the cake. Sift together the flours, baking powder, cinnamon, and salt in a medium sized bowl and set aside. In another medium sized bowl, add the bananas, eggs, Greek yogurt, and vanilla. Set aside. Using a hand mixer set to the highest speed, cream the butter and sugars in a large bowl until very light in both color and texture, about two to three minutes. Using the same blades, use the hand mixer to beat all of the wet ingredients together until homogenous. It may be a little chunky! Add the banana mixture to the butter mixture, beating until smooth and fluffy, another two minutes. Add half of the dry ingredients and beat until no ribbons of flour remain. Add in the other half and beat until completely combined. The batter will be thick! Pour the batter into your greased pan. Bake on the middle rack for 20 minutes. Pull the cake from the oven and sprinkle your reserved streusel on top, gently pressing it into the very top of the cake. Return the cake to the oven and continue baking until a toothpick comes out clean and the cake springs back when touched, about another 22 to 25 minutes. Move the cake to the top rack of the oven and set the oven setting to broil. If your oven doesn't have this setting, turn up the temperature to 450º Fahrenheit. Broil for 30 seconds to a minute. This gives the coffee cake a crunchy streusel topping. Remove from the oven and let cool completely. Cut into 16 servings and dust with powdered sugar.
[Name] Mega Twinkannoli [AuthorId] 2002232942 [AuthorName] Bianca [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-07-30T18:01:00Z [Description] Growing up with a mother from Italy and a father from the USA, I always had the unique opportunity to experience the best of both worlds. The Mega Twinkannoli is a mash-up of my two culture’s most popular desserts- big enough to share with the whole famiglia! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/69/G2lomdcSbmAnmyBmxZGP_0S9A9201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/69/OjHJukSvSkGb8yqV0XDJ_0S9A9175.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/69/tETms0AbSyy5NDQPqblu_0S9A9215.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002232942/dOYNFn7TISg3seWCXrTI_cannoli.jpg" ] [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1/4", "1/2", "1/2", "1/2", "1/4", "1", "1/4", "1/4", "1/4", "1", "1", "12", "2", "4", "1/2", "5"] [RecipeIngredientParts] ["fresh ricotta", "heavy whipping cream", "orange zest", "lemon zest", "vanilla", "cinnamon", "powdered sugar", "cake flour", "all-purpose flour", "baking powder", "cinnamon", "salt", "cream of tartar", "lemon zest", "orange zest", "granulated sugar", "unsalted butter", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.8 [FatContent] 26.9 [SaturatedFatContent] 15.8 [CholesterolContent] 187.2 [SodiumContent] 202.1 [CarbohydrateContent] 45.7 [FiberContent] 1.1 [SugarContent] 32.6 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] 2 loaves [RecipeInstructions] Strain the ricotta over a bowl with a fine mesh sieve lined with cheesecloth. Place in fridge overnight. Remove the ricotta from the fridge and & place in a food processor with blade attachment. Pulse in a food processor until the cheese is smooth. In a standing mixer fitted with whisk attachment, whisk ½ cup whipping cream on high until stiff peaks form. Transfer to bowl and set aside. Add ricotta to standing mixer fitted with whisk attachment (no need to clean out bowl or whisk for this step] add both zests, vanilla, cinnamon and ½ cup of powdered sugar until combined. Fold in the chocolate chips. Gently fold in the cream into the cheese mixture, careful to not collapse the cream. Place in fridge for about 1 hour. Refrigerate for 2 hours before filling cakes. Preheat your oven to 350 degrees. Set oven rack to middle position. Spray two (9”L 3.5”W 2”D] loaf pans with cooking spray and dust with flour. Set aside. In a medium bowl, whisk the all-purpose flour, cake flour baking powder, cinnamon, salt, cream of tartar and set aside. In a small pan, heat the milk and butter on low until the butter is melted. Remove the pan from the stove and whisk in the vanilla, orange zest and lemon zest. Separate the egg whites and yolks. In a standing mixer with a fitted whisk, beat the whites on high speed until the mixture becomes foamy. Gradually add the cream of tartar, and 6 tablespoons of sugar. Continue to beat until soft peaks form. Remove whites from bowl of standing mixer and set aside. In the mixer bowl, combine the egg yolks and 6 tablespoons of sugar. Beat on medium high until mixture is a light yellow color and thick. Combine whites to the yolks but do not mix. Sprinkle the dry mixture over the egg whites. Mix on low for about 10 seconds, or until blended. Do not over mix- this will deflate the eggs. Create a well in the center of the batter and add the melted butter mixture. With a rubber spatula, fold gently until thoroughly combined. Fill the two loaf pans about ¾ of the way high and place the loaves on a sheet pan and bake for 25-30 minutes, rotating halfway, until the tops are golden and after inserting a toothpick comes out clean of crumbs or batter. Let cool completely. Once cool, remove the cakes from the pans. With bottom side down, create 4-6 puncture marks on the topside of the cake along the center with a rounded piping tip. Be sure to create space in the cakes for the filling. With a pastry bag fitted with a rounded tip, fill the cakes with the ricotta mixture until a bit billows out. After filling the cakes, flip them upside down to resemble authentic twinkies. Slice and serve!
[Name] Broccoli Casserole [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-07-30T18:02:00Z [Description] This dish is always a big hit!  People ask me for the recipe all the time. I often make it a day ahead and bake it just before serving. I often will make a double batch because the leftovers are so good too. There won’t be leftovers without a double batch!   [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1/2", "1 1/2", "1/3"] [RecipeIngredientParts] ["broccoli", "mayonnaise", "cheddar cheese", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.4 [FatContent] 6.4 [SaturatedFatContent] 2.7 [CholesterolContent] 9.9 [SodiumContent] 428.7 [CarbohydrateContent] 16.1 [FiberContent] 3.1 [SugarContent] 2.7 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut broccoli into 1” or larger pieces. Cook broccoli in salted water for 10-15 minutes. Preheat oven to 350 degrees. While broccoli is cooking, mix together soup, mayonnaise, cheese, and lemon juice. Drain broccoli very well. Transfer broccoli to casserole dish. . Pour sauce mixture over broccoli. Top with cracker crumbs. Bake for 35 minutes.
[Name] Salmon Loaf [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-07-30T18:02:00Z [Description] This is one of my personal favorites. It is great leftover for lunch. I like it cold or it can be reheated.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/71/CvvN8TZSqmZRUD42o0bK_8CC3C822-4B84-42BC-8F4B-BE2B7E8F6720.jpeg" [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["16", "1", "2", "1/4", "1/8", "1 1/2", "1", "1/3"] [RecipeIngredientParts] ["salmon", "skim milk powder", "eggs", "salt", "pepper", "Worcestershire sauce", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.2 [FatContent] 6.0 [SaturatedFatContent] 1.4 [CholesterolContent] 98.8 [SodiumContent] 385.5 [CarbohydrateContent] 20.1 [FiberContent] 1.0 [SugarContent] 7.6 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Drain salmon and reserve liquid. Add enough milk or water to salmon liquid to make 3/4 cup. Combine all ingredients and mix thoroughly. Pour salmon mixture into loaf pan. Bake for 45-50 minutes. I often double the recipe and bake in a casserole dish instead of a loaf pan for 50 minutes. This makes more delicious golden edges.
[Name] CREAMY MUSHROOM CHICKEN [AuthorId] 2002232481 [AuthorName] Kat K. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T18:02:00Z [Description] Make and share this CREAMY MUSHROOM 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/submissions/recipe/2002232481/WlLaMr1TMKBGhnbtLAfg_004.JPG" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Egg Free", "Free Of...", "Weeknight", "< 60 Mins", "Stove Top", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "3", "2", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "water", "chicken bouillon cube", "soy sauce", "flour", "milk", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.6 [FatContent] 16.8 [SaturatedFatContent] 5.5 [CholesterolContent] 87.6 [SodiumContent] 1098.8 [CarbohydrateContent] 9.1 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Sauce: Put shiitake mushrooms in a small pot with water, soy sauce and chicken bouillon and heat over medium heat (until mushrooms soften]. When mushrooms have softened, remove and cut into small slices or bite-sized pieces and return to pot (to further cook and soften]. Cook mushrooms until all but 1/3 cup liquid has evaporated from pot. In a small cup or bowl, mix flour and milk thoroughly, and add to sauce stirring constantly. Once sauce is bubbly, cook for three minutes (still stirring] and remove from heat. Meanwhile, place chicken thighs in separate medium pot, skin side down. Cook chicken on low heat, partly covered, allowing fat to come out. Raise heat and fry in the chicken in the fat, browning and turning chicken. When chicken has cooked, remove (pour off] chicken fat from pot. Add sauce to chicken pot and mix. Thinly slice green onion. Remove all to serving dish and garnish with green onion. Serve with vegetable of choice and enjoy. (Serves 2 to 4].
[Name] Pirate Pasta Arrrgh! [AuthorId] 2002233271 [AuthorName] Party_Pirate [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-07-30T18:04:00Z [Description] Grandpa loved pasta and pirates! He dreamed of sailing the cerulean seas of Pirate's Paradise -- the Caribbean. Sea shell shaped pasta transported us to this tropical place Grandpa passionately adored, creating a multitude of mealtime memories. I savored these shells, enthralled by his magical tales of tempestuous times past. He spoke like a true pirate! ARRRGH! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/73/XMgTrPVROOcJKteyCCOz_0S9A1531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/73/1k5CScz9TpuSS56ATMxa_0S9A1520.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002233271/HhE1u6RxF16FL1WXRQDv_Pirate%20Pasta.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/73/nSd9OZNHQGi9418wOpI2_0S9A1538.jpg" ] [RecipeCategory] Caribbean [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["jumbo pasta shells", "whole milk ricotta cheese", "fresh basil", "parmesan cheese", "garlic cloves", "salt", "part-skim mozzarella cheese", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.3 [FatContent] 6.4 [SaturatedFatContent] 3.2 [CholesterolContent] 17.1 [SodiumContent] 543.2 [CarbohydrateContent] 31.1 [FiberContent] 2.6 [SugarContent] 6.7 [ProteinContent] 11.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.", "Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.", "Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If channeling your inner pirate, make X's over the top using crisscrossed zucchini strips.", "Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells. Enjoy! Arrrgh!" ]
[Name] Dan's Fried Rice [AuthorId] 1656858 [AuthorName] Cook It Up [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T18:05:00Z [Description] Make and share this Dan's Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", "1/4", "2", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["long grain rice", "water", "eggs", "butter", "onion", "low sodium soy sauce", "pepper", "salt", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.7 [FatContent] 7.9 [SaturatedFatContent] 4.3 [CholesterolContent] 77.3 [SodiumContent] 323.6 [CarbohydrateContent] 28.7 [FiberContent] 1.4 [SugarContent] 0.5 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 3 Cups [RecipeInstructions] If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes. Place cooked rice a in large bowl. Set aside until needed. Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula. Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly. Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top. When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two. Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks. Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned. When done, season with ground white pepper and table salt to taste. Remove from heat. Place in large serving bowl and garnish top with diced green onions.
[Name] Creamy Ham and Gnocchi Bake [AuthorId] 2002230309 [AuthorName] emilyrrg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-07-30T18:05:00Z [Description] This dish is the perfect comfort food for a quick family weeknight dinner. It stores great as leftovers too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002230309/kfr9rghjShSpRQvtn7ko_IMG_4179.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "3", "2", "1", "3", "1", "1", "3/4", "1/4", "1", NA, "1/3", NA] [RecipeIngredientParts] ["ham steaks", "butter", "flour", "garlic cloves", "shallot", "milk", "thyme", "Dijon mustard", "cheese", "parmesan cheese", "peas", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 446.1 [FatContent] 27.8 [SaturatedFatContent] 16.6 [CholesterolContent] 100.8 [SodiumContent] 1228.3 [CarbohydrateContent] 22.5 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Bring a large pot of water with a small handful of salt to a boil. Cook gnocchi 3-4 minutes or until they float to the surface. Remove and set aside. Heat a deep skillet over medium heat. Grease with a splash of oil and cook ham steak about 4-5 minutes per side. Remove from heat and dice into chunks. In the same pan, melt butter and saute garlic and shallots until fragrant (about 1 minute]. Whisk in flour, until a paste forms. Slowly add in milk, whisking constantly. Bring this mixture to a light simmer. Add thyme, mustard, and cheeses. Stir until smooth and season with salt and pepper. Remove from heat and stir in 3/4 cup peas, gnocchi, and ham. Transfer mixture to a shallow baking dish. Sprinkle with the remaining 1/4 cup peas and breadcrumbs if desired. Bake for 18-20 minutes or until bubbling. Garnish with chopped fresh parsley and serve. Enjoy!
[Name] Sweet Spicy Avocado Granola Bites [AuthorId] 2195976 [AuthorName] Hidemi [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-30T18:06:00Z [Description] I made granola with avocado and created granola bites which are healthy and on-the-go snack or breakfast. I added cashew nuts and dark chocolate, and seasoned with honey, chili and salt. As title, sweet spicy taste and crunchy outside and creamy inside delicious bites. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2195976/jUXSPwSSfOtUWsphiu8g_Sweet%20Spicy%20Avocado%20Granola%20Bites.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/76/69ATDieT8Wdoqwm9KozA_Sweet%20Spicy%20Avocado%20Granola%20Bites.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "1/4", "1", "1/8"] [RecipeIngredientParts] ["avocado", "quick oats", "honey", "roasted cashew nuts", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.5 [FatContent] 3.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 27.4 [CarbohydrateContent] 8.2 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 18 Bites [RecipeInstructions] 1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Chop cashew nuts and chocolate chips coarsely. 2. Halve avocado, pit and scoop avocado flesh out and mash in a bowl. Add oats, chocolate chips, cashew nuts, chili, salt and honey to the bowl and mix to combine. 3. Using a measuring one tablespoon, scoop the mixture, invert onto the parchment paper. Repeat this until the mixture is gone,. Bake in the oven for 30 minutes or until set.
[Name] FMD - Easy Mushroom Veggie Soup [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-07-30T18:07:00Z [Description] Make and share this FMD - Easy Mushroom Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "3", "12", "2", "1", "1/4", "1", "1", "1", "1", "2 -3", "1", "2"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "mushrooms", "broccoli florets", "red bell pepper", "tamari", "dried thyme", "dried oregano", "sea salt", "fresh ground black pepper", "bay leaves", "apple cider vinegar", "stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1603.9 [CarbohydrateContent] 11.6 [FiberContent] 2.5 [SugarContent] 4.5 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] ["In a large pot, cook the onion in 2 tablespoons of the broth over medium-high heat for about 4 minutes, stirring occasionally, until the onion begins to soften.", "Add the garlic and sauté for 1 minute, or until fragrant.", "Add the remaining broth and the next 9 ingredients (mushrooms through bay leaves], bring to a boil, reduce the heat, and simmer uncovered for about 10 to 15 minutes or until the mushrooms and vegetables have softened.", "Stir in the vinegar, stevia, and any additional herbs, salt, and pepper, to taste. Remove the bay leaves and serve with your favorite protein or a side of edamame (vegans only]." ]
[Name] FMD 3 Brownies [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-07-30T18:07:00Z [Description] Make and share this FMD 3 Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1", "1/4", "2", "1/2", "2/3", "1/4", "2", "1 1/2", "1/8"] [RecipeIngredientParts] ["sweet potato puree", "almond butter", "pure vanilla extract", "sugar", "cocoa powder", "cocoa powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.7 [FatContent] 22.0 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 362.7 [CarbohydrateContent] 37.7 [FiberContent] 5.8 [SugarContent] 25.4 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around], and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. Put in the freezer and eat frozen for best texture.
[Name] Korean Ground Beef and Rice Bowls [AuthorId] 972011 [AuthorName] Yearbook Mom [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-07-30T18:08:00Z [Description] Make and share this Korean Ground Beef and Rice Bowls 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/53/65/79/sjUeeqiTumOQYw2B9AOX_46A16A63-D5E1-4063-9D41-B2D94BB65FEE.jpeg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1/4", "1/4", "2", "1/4", "1/4", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["lean ground beef", "garlic cloves", "brown sugar", "reduced sodium soy sauce", "ground ginger", "crushed red pepper flakes", "pepper", "cooked white rice", "green onion", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.5 [FatContent] 13.8 [SaturatedFatContent] 5.0 [CholesterolContent] 73.7 [SodiumContent] 611.4 [CarbohydrateContent] 42.9 [FiberContent] 0.7 [SugarContent] 13.8 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. 2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two. 3. Serve over hot rice and garnish with green onions and sesame seeds.
[Name] Peach Cobbler Cupcakes [AuthorId] 2002234122 [AuthorName] vspratley0330 [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2018-07-30T18:09:00Z [Description] Peach Cobbler Cupcakes 3 cups cake flour 4 teaspoons of baking powder 1 tsp salt 1 cup softened butter, unsalted 2 cups sugar 2 tsp vanilla extract 3 large eggs 2/3 cup whole milk 1/2 cup sour cream Peach Cobbler filling/topping 4 15 oz cans of peaches, in light syrup 1/2 cup sugar 2 tbsp of unsalted butter 3 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp vanilla extract 2 tbsp cornstarch Frosting 2 packs Room temp cream cheese 3 tbsp Room temp butter 1/2 c powdered sugar 1 tsp vanilla Instructions: 1.For the cupcakes mix the dry ingredients (except sugar) in one bowl 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla. 3.Set aside don't combine yet 4.On the stove mix the filling ingredients except cornstarch 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish) Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet stuff. Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely Frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234122/OZdYhICfTs655XyVtr44_421471294923332.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "4", "1", "1", "2", "2", "3", "2/3", "1/2", "4", "1/2", "2", "3", "1/2", "1", "2", "16", "3", "1/2", "1"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "unsalted butter", "sugar", "vanilla extract", "eggs", "sour cream", "sugar", "unsalted butter", "ground cinnamon", "ground nutmeg", "vanilla extract", "cornstarch", "cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.0 [FatContent] 40.3 [SaturatedFatContent] 24.5 [CholesterolContent] 156.6 [SodiumContent] 889.3 [CarbohydrateContent] 112.1 [FiberContent] 3.7 [SugarContent] 71.7 [ProteinContent] 16.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1.For the cupcakes mix the dry ingredients (except sugar] in one bowl . 2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla. 3.Set aside don't combine yet. 4.On the stove mix the filling ingredients except cornstarch. 5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish]. Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture. Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely. For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.
[Name] Spicy & Soulful Five Cheese & Mac [AuthorId] 2419920 [AuthorName] mshivers60 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-07-30T18:10:00Z [Description] This recipe is inspired by the Sunday evening meals depicted in the movie titled "Soul Food". Mac & Cheese is Comfort Food at its best and this rich and creamy version is no exception! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/81/Gz1FW1lgSrKZK5GlwISn_0S9A1118.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/81/54kbPFtDRo2vRmuM0CTM_0S9A1095.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/81/tvYBRXZS5iV2jIL7OpMP_0S9A1107.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2419920/3Jshfp9PTDwWubrdiVv5_IMG_7184.JPG" ] [RecipeCategory] Macaroni And Cheese [Keywords] ["Cheese", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "12", "2", "1", "1/3", "1/2", "1/4", "1/2", "1/2", "4", "4", "2", "2", "2", "6"] [RecipeIngredientParts] ["elbow macaroni", "unsalted butter", "milk", "sour cream", "Worcestershire sauce", "cayenne", "salt", "white pepper", "monterey jack pepper cheese", "swiss cheese", "sharp cheddar cheese", "cream cheese", "parmesan cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 856.3 [FatContent] 56.7 [SaturatedFatContent] 20.6 [CholesterolContent] 78.6 [SodiumContent] 557.0 [CarbohydrateContent] 62.0 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 23.8 [RecipeServings] 6.0 [RecipeYield] 6 ramekins [RecipeInstructions] 1. Spray six 8-10 oz. ramekins or custard cups with cooking spray. (May alternately spray a 13x9-inch baking dish.] 2. Cook the macaroni in a large pot according to package directions. Drain well in a colander. 3. Melt butter in same large pot over medium heat. Reduce heat to low. Stir in remaining ingredients except Panko. Cook over low heat just until cheeses are melted, stirring often. Stir in drained macaroni. Divide into ramekins. Sprinkle each with 1 tablespoon of Panko. Spray Panko with cooking spray. 4. Heat oven to broil at 450 degrees. Place ramekins 4-5 inches from heat source for 3-5 minutes or until Panko is browned. Remove from oven. Garnish if desired. Serves 6.
[Name] BlueBaNut Mini Cakes [AuthorId] 2419920 [AuthorName] mshivers60 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-07-30T18:11:00Z [Description] Banana Nut Muffins have been a family favorite for years. Once fresh blueberries became more readily available at our local grocery stores, Blueberry Muffins began to be requested almost as often. When I combined the two and added the banana frosting topped with fresh blueberries, the resulting flavor was so deliciously unique, a new favorite was crowned! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2419920/ELlJpQsuQ6yp3ot8zOv3_IMG_7178.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3", "1/2", "1", "1/2", "1", "2", "1/2", "2", "1", "1/2", "1/2", "3/4", "2", "2 -3", "2", "1/2", "3", "1", "8"] [RecipeIngredientParts] ["milk", "white vinegar", "banana", "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "pecans", "fresh blueberries", "unsalted butter", "milk", "bananas", "vanilla extract", "powdered sugar", "fresh blueberries", "basil sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.1 [FatContent] 43.6 [SaturatedFatContent] 13.5 [CholesterolContent] 86.0 [SodiumContent] 346.1 [CarbohydrateContent] 110.7 [FiberContent] 2.8 [SugarContent] 75.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 8 mini cakes [RecipeInstructions] 1 .Spray eight 8-oz. ramekins with non-stick cooking spray. Set aside. 2. In a small bowl, stir together milk and vinegar. Set aside. 3. In a large mixing bowl, beat bananas, melted butter, sugar, eggs, and extract on low speed until evenly mixed. Stir flour, soda, and salt together in a medium bowl. With mixer on low, gradually beat flour mixture, alternately with milk mixture, into banana mixture. Add pecans. Beat on low speed for one minute. Place blueberries in a bowl and sprinkle reserved tablespoon of flour over top. Toss to coat. Stir into mixture with a wooden spoon. Divide into prepared ramekins. 4. Bake for 25-30 minutes or until centers test done with a toothpick. Remove from oven and cool completely before removing from ramekins and placing on individual dessert plates. 5. For frosting, in a large mixing bowl, beat butter, 2 tablespoons milk, banana and extract on low speed until smooth. Gradually beat in powdered sugar, adding small amounts of additional milk at a time if needed to reach spreading consistency. Spread onto tops of mini cakes, allowing frosting to slowly run down sides. 6. Arrange blueberries on and around cakes as desired. Add a basil sprig on each plate. Serves 8.
[Name] Bacon and Egg Breakfast Stromboli [AuthorId] 2002234364 [AuthorName] Stephanie J. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-07-30T18:11:00Z [Description] Delicious bacon, cheddar cheese and scrambled eggs are rolled up in puff pastry for a breakfast-spin on an Italian classic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/83/SKFqlF5ZTrKBZBKFrN0c_0S9A1597.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/83/KUyTyhHqSONVP2m5CJKP_IMG_8498.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/83/7rtIVe7UTPyK88CYILrq_0S9A1577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/83/oWDxgixoQtGj8lvyasvo_0S9A1608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/83/gJTSHjorSK2P6WHvH5Np_IMG_8498.jpg"] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1", "5", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["bacon", "puff pastry", "eggs", "sharp cheddar cheese", "egg", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 546.1 [FatContent] 43.6 [SaturatedFatContent] 15.2 [CholesterolContent] 231.5 [SodiumContent] 604.8 [CarbohydrateContent] 19.3 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] 6 n/a [RecipeInstructions] Place oven rack in center of oven and preheat to 400°F. Cook Bacon. Remove to paper-towel lined plate. Lightly flour work surface and unfold puff pastry sheet, rolling it out to a 14\" x 14\" square. Pinch seams created by folds to seal them together as you roll. Move dough often and dust sticky areas with flour. Arrange 4 bacon slices in 2 lines from left to right: one across the top, the other across the bottom, leaving 1” border. Between rows of bacon spread scrambled eggs running entire width of bacon lines, but not all the way to edge of dough. Scatter cheese over top. Beat remaining egg with water and brush around perimeter of dough. Begin rolling Stromboli by taking the longer side of dough and rolling it over filling. Pinch seam to seal. Place Stromboli on parchment lined baking sheet with seam side down. Tuck ends under to seal and brush entire roll with egg wash. Sprinkle dough with salt and pepper to taste. Bake for 25-30 minutes, or until crust is deep golden brown. Let sit for at least 5 minutes before slicing. Serve hot.
[Name] UniCorn [AuthorId] 2002234435 [AuthorName] Gina S. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-07-30T18:14:00Z [Description] Make and share this UniCorn recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1/4", "1", "16", NA] [RecipeIngredientParts] ["corn", "butter", "mayonnaise", "chili powder", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.8 [FatContent] 41.7 [SaturatedFatContent] 25.5 [CholesterolContent] 134.5 [SodiumContent] 1347.8 [CarbohydrateContent] 30.4 [FiberContent] 3.1 [SugarContent] 10.7 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your grill to medium-high heat. Rub ears of corn with cold butter. Grill corn for 8 to 10 minutes, until tender, turning a couple of times to char evenly. Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside. Divide your finely crumbled cotija cheese into four bowls. Add two to four drops of food coloring, depending on how vibrant you desire the color. Once all cheeses have been dyed, assemble the cheese on a flat platter in vertical columns, side by side. Remove corn from grill and use a brush to apply an even coat of mayonnaise to each ear. Lay the corn horizontally onto the platter of cheese and roll until the ear of corn is covered in cheese. Enjoy your rainbow unicorn!
[Name] Orange Dreamsickle Heaven [AuthorId] 2002234437 [AuthorName] Heather P. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-30T18:15:00Z [Description] Make and share this Orange Dreamsickle Heaven 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/53/65/85/VKDxlj0rTei6hx3HsRJV_0S9A1783.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/85/r6GXz8OBTzG05elT5xWB_0S9A1798.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/85/uUUG4D2QxCOJ2EcsjQnN_0S9A1789.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234437/kix23MfT5uG9RDvjwuFa_orange%20dreamsickle.jpg" ] [RecipeCategory] Birthday [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3/4", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["sweet milk", "vodka", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.7 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 3.0 [SodiumContent] 20.4 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] put your ice in a blender. pour your powder tang in the blender. then pour in the sweet milk. Then blast it off with your Pinnacle orange whipped cream. Turn on the blender to the setting of your liking for the ice texture and Enjoy.
[Name] Apple Bombs [AuthorId] 2001883547 [AuthorName] sullivan.tim.65 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-07-30T18:16:00Z [Description] Make and share this Apple Bombs 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/2001883547/08QohmEtTdqZXh5oT59w_IMG_20180120_150820137.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["apple", "bacon", "brown sugar", "ground cinnamon", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.9 [FatContent] 38.4 [SaturatedFatContent] 12.8 [CholesterolContent] 57.8 [SodiumContent] 717.1 [CarbohydrateContent] 35.8 [FiberContent] 2.1 [SugarContent] 31.9 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] 12 pieces [RecipeInstructions] ["Peel & core the apple, Slice it into 12 wedges or sections.", "Add brown sugar, cinnamon and vanilla to a large bowl - mix well with wire whisk.", "Open bacon, peel pieces off and drop them all in the bowl of brown sugar & cinnamon.", "With your hands, work the bacon through the sugar until it is all coated evenly and there is no loose sugar left in the bown.", "Wrap one piece of bacon around one apple wedge, using a toothpick to hold the loose end in place.", "Grill indirect on low to medium heat until both the apple and bacon are cooked. Approx 60-75 minutes." ]
[Name] Chicken Parmesan Waffle Sandwich [AuthorId] 2001755758 [AuthorName] Chanel L. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T18:16:00Z [Description] Combination of two crowd favorites: fried chicken and waffles + chicken parmesan into one delicious sandwich.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/87/uQWKFurTGmQ8ogaGZyPg_0S9A9588.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/87/NWD6VGnlS8CuqzCeXUms_0S9A9560.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/87/8TzWdLgR7KwsplW2vSZg_0S9A9561.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001755758/Qw4XfEnhSZGUtZ5zC3Gf_IMG_0853.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/87/KWBHIEhPTKCwUQLZbrPJ_IMG_0853.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/4", "1", "1", "1", "1/2", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4", "1/2", "2", "2", "2", "2", "1/8"] [RecipeIngredientParts] ["buttermilk", "all-purpose flour", "baking powder", "salt", "black pepper", "garlic powder", "onion powder", "butter", "egg", "parmesan cheese", "all-purpose flour", "salt", "paprika", "garlic powder", "onion powder", "black pepper", "oregano", "dried basil", "buttermilk", "canola oil", "mozzarella cheese", "parmesan cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5940.6 [FatContent] 541.9 [SaturatedFatContent] 90.3 [CholesterolContent] 510.2 [SodiumContent] 7858.5 [CarbohydrateContent] 179.0 [FiberContent] 7.8 [SugarContent] 22.7 [ProteinContent] 102.1 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Waffle Instructions: Heat up waffle iron. Combine all dry ingredients (flour, baking soda and spices] in one bowl and all wet ingredients (eggs, buttermilk and melted butter] in another bowl and mix well. Slowly add wet ingredients mix to dry bowl and whisk well. Shred and add the parmesan cheese and mix well. Pour batter on waffle iron to create your savory waffles. Fried Chicken Instructions: Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper] and the chicken thigh into a seperate bowl. Let the buttermilk and chicken marinade for at least 30 minutes. Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour. Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit. Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit. Sandwich Assembly Instructions: Take fried chicken thigh and spread marinara sauce on top. Add shredded mozzarella and shredded parmesan. Turn broiler on and melt the cheeses on top of the chicken. Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.
[Name] DOUBLE ORANGE GLAZE PORK CHOPS [AuthorId] 2001374636 [AuthorName] Kerry Kline [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-07-30T18:17:00Z [Description] Make and share this DOUBLE ORANGE GLAZE PORK CHOPS recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001374636/NAJAT4ZyT6Gcav4zeb4i_16195024_1080764358699982_1175178849848331497_n.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "3", "4", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["orange marmalade", "butter", "salt", "pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.3 [FatContent] 40.3 [SaturatedFatContent] 13.2 [CholesterolContent] 160.2 [SodiumContent] 201.0 [CarbohydrateContent] 24.1 [FiberContent] 0.3 [SugarContent] 21.2 [ProteinContent] 41.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chops with the salt, pepper, cayenne pepper and rye seeds on both sides. Cover and refrigerate overnight.", "Directions.", "In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chops and cook, turning once, until just cooked through. Transfer the chops to a platter and cover loosely with aluminum foil.", "Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.", "Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into small serving bowls and serve alongside chops.", "In a separate skillet you will have prepared onions and mushrooms, add butter and cook until the onions are soft. Serve on top of the pork chops.", "ROASTED CARROTS-SIDE DISH.", "12 carrots.", "1 handful of fresh thyme.", "¼ cup extra virgin olive oil.", "Instructions.", "Arrange the carrots onto your baking dish, pour on the oil and mix around a bit. Add the fresh thyme and slide them into a 400 degree oven for 35-40." ]
[Name] CREAMY MUSHROOM CHICKEN [AuthorId] 2002232481 [AuthorName] Kat K. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T18:17:00Z [Description] Make and share this CREAMY MUSHROOM CHICKEN recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Egg Free", "Free Of...", "Weeknight", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "3", "2", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "water", "chicken bouillon cube", "soy sauce", "flour", "milk", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.6 [FatContent] 16.8 [SaturatedFatContent] 5.5 [CholesterolContent] 87.6 [SodiumContent] 1098.8 [CarbohydrateContent] 9.1 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["•\tFor Sauce: Put shiitake mushrooms in a small pot with water, soy sauce and chicken bouillon and heat over medium heat (until mushrooms soften].", "•\tWhen mushrooms have softened, remove and cut into small slices or bite-sized pieces and return to pot (to further cook and soften].", "•\tCook mushrooms until all but 1/3 cup liquid has evaporated from pot.", "•\tIn a small cup or bowl, mix flour and milk thoroughly, and add to sauce stirring constantly.", "•\tOnce sauce is bubbly, cook for three minutes (still stirring] and remove from heat.", "•\tMeanwhile, place chicken thighs in separate medium pot, skin side down.", "•\tCook chicken on low heat, partly covered, allowing fat to come out.", "•\tRaise heat and fry in the chicken in the fat, browning and turning chicken.", "•\tWhen chicken has cooked, remove (pour off] chicken fat from pot.", "•\tAdd sauce to chicken pot and mix.", "•\tThinly slice green onion.", "•\tRemove all to serving dish and garnish with green onion.", "•\tServe with vegetable of choice and enjoy. (Serves 2 to 4]." ]
[Name] Apple Bombs [AuthorId] 2001883547 [AuthorName] sullivan.tim.65 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-07-30T18:18:00Z [Description] Make and share this Apple Bombs 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/53/65/90/Y3s16l50Tkq6XgejZiuB_0S9A1890.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/MZRv85XASTmX2y4omzbC_0S9A1887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/o0TkbqoS6GSqY1jHO5Wa_0S9A1892.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/vKOtkqXkSjWvig25cKQv_IMG_20180120_102453792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/2Bv5gP6T6CDPTWIGPjkg_IMG_20180120_150820137.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001883547/GySQHfi6QRuw4RGboIuQ_IMG_20180120_150820137.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/FL3co6SCQJKZv0FEiHIg_IMG_20180120_100337765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/90/RK1ekEndRL6blo0AW4KF_IMG_20180120_101714346.jpg" ] [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["apple", "bacon", "brown sugar", "ground cinnamon", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.0 [FatContent] 51.2 [SaturatedFatContent] 17.0 [CholesterolContent] 77.1 [SodiumContent] 953.4 [CarbohydrateContent] 37.4 [FiberContent] 2.4 [SugarContent] 32.9 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] 12 pieces [RecipeInstructions] ["Peel & core the apple, Cut into 12 sections.", "Mix brown sugar, cinnamon & vanilla in large bowl with wire whisk.", "Peel bacon apart into individual pieces,.", "Take 12 pieces of bacon and drop them into bowl. Mix everything with your hands until all the bacon is evenly coated with the sugar mixture and there is no loose sugar in the bottom of the bowl.", "Take 1 slice of apple and 1 piece of bacon. Wrap bacon around apple, secure loose end with toothpick.", "Repeat until you have them all wrapped.", "I like to cook them on the grill - indirect over low to medium heat until the bacon is cooked. I check them about every 30 minutes, and might turn them over once. You could accomplish the same thing in an oven - about 300 degrees, checking every 30 minutes or so until bacon is done. Usually somewhere between 50 & 70 minutes.", "Watch the hot sugar, it'll burn you.", "Once the bacon is done, remove & cool on rack.", "They're great all by themselves, or cut up with a scoop of vanilla ice cream. I've also done them with orange zest in the sugar in place of the vanilla." ]
[Name] Mama Roy's Daughter's Chicken Curry [AuthorId] 2002234528 [AuthorName] Soma R. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-07-30T18:33:00Z [Description] The hardest part about moving out on your own is missing your mom's home cooking. In college, I was a short 2-hour drive away, so it was easy to get in my car, zone out to some choice tunes, and then BAM - I was in my parents' driveway. Now I'm a 3.5 hour flight away and as great as my job is, I'm not making that hop-on-a-plane-any-random-weekend money. Any Bengali household you visit will have some version of this curry and everyone thinks their own mom's version is the best. I still haven't been able to recreate this exactly the way my mother makes it; my mother always gives me the basics when I ask her, but forgets to mention the little additions she has made throughout the years. It may never taste exactly like her cooking, but whenever I make this, I am reminded of the times I hovered over her shoulder, trying to figure it all out, and having her shoo me away because I slowed her down. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/91/wXoxTrlGSarPyaL1XIxR_0S9A2016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/91/FGVb2QjRlKeZiIMZzvzY_0S9A2024.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/91/yWspgVa2ReSQJfhTTdEa_0S9A2029.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/91/QeEC70dYTmy9XBxIUVe6_085C3147-AE06-44F6-9281-FE099979E2D4.jpeg" ] [RecipeCategory] Curries [Keywords] ["Poultry", "Meat", "Asian", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "5", "1", "8", "8", "5", "3 -4", "2", "1", "2", "1", "1", "1 1/2", "5 -6"] [RecipeIngredientParts] ["onions", "garlic cloves", "ginger", "chicken drumsticks", "chicken thighs", "cloves", "cardamom", "cinnamon bark", "tomatoes", "chili powder", "turmeric", "cumin", "salt", "chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.0 [FatContent] 41.6 [SaturatedFatContent] 11.6 [CholesterolContent] 276.2 [SodiumContent] 2889.2 [CarbohydrateContent] 13.2 [FiberContent] 2.4 [SugarContent] 6.3 [ProteinContent] 62.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1] Peel and cut up onions into 6-8 pieces each (something that will fit into a food processor or a blender]. Peel garlic and ginger. 2]Put onions, garlic, and ginger into food processor or blender with a spoon of water. Blend/grate into a rough paste. Does not need to be super smooth. 3] Prep the chicken - take skins off if you bought chicken with the skin on. Rinse the chicken with water and pat dry. Create slits in the pieces randomly with a knife so that the spices can get into the meat. 4] Take about 4 spoons of the onion, garlic, ginger paste and the spices (Indian chili powder, turmeric, cumin] and coat the chicken with it all. Add the salt as well. NOTE RE SPICES: we never measure these spices, but ratios help. For this part of the recipe, smaller amounts of each chili powder, cumin, and turmeric are fine - let's say one spoon of each, more of the chili powder if you want it spicy. 5] Place a 6-8 quart pot on medium-high heat. Add a turn or two of canola oil, enough to evenly coat the bottom of the pot. When the oil is heated through, add cloves, cardamom (try to open them up a bit], and cinnamon bark. Stir the whole spices around a little until fragrant. 6] Once you start smelling the whole spices, add the rest of your onion/garlic/ginger paste. Cook until the paste starts to take on a slightly reddish color. Add larger amounts of the spices now. I will do two generous shakes of the chili powder (I like my curries spicy], one shake of ground cumin, and one shake of turmeric. If it looks too brown, I will add some turmeric and chili powder because I want it to be a little brighter. 7] Add the chicken after the paste and spices incorporate. Stir frequently so the chicken does not stick to the pot. Once all the chicken turns opaque on the outside, cover with a lid, lower the heat to medium and let everything cook together for about 20 minutes. 8] After 20 minutes, check the pot to see if any liquid has come out. This is the curry! If it looks dry, add some a couple cups of hot water to the pot, but only if it looks totally dry. Stir the chicken and recover the pot, lower the heat a little more, and let it all simmer/stew together for another 20 minutes. 9] 15 minutes into the second 20 minutes, add the Thai chilies. Make sure they are washed. If you want more of the heat to come out of the chilies, make one diagonal slit in each chili. Adding the chilies is optional. 10] At the end of the 20 minutes, check your pot. There should be ample curry. Give it all a final stir and check the chicken to make sure it is all cooked through. It should be by now, but you can never be too careful! Have some cooked rice handy and serve with some saag bhaji (another recipe!]. This recipe is easy to scale up or down and if you have leftovers, you can eat this up to 4 days after you make it, at least.
[Name] Saag Bhaji [AuthorId] 2002234528 [AuthorName] Soma R. [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2018-07-30T18:33:00Z [Description] This is the perfect accompaniment to almost any Bengali style curry, especially Mama Roy's Daughter's Chicken Curry. It's cheap, comes together quickly, and can be customized with different kinds of protein if you want. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/92/l551PicaSceAvPBtslHk_5B0FB9BF-1524-411A-A0CF-87EB0ED1F924.jpeg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Asian", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "5 -6", NA, "1 -2"] [RecipeIngredientParts] ["frozen chopped spinach", "cumin seed", "salt", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.9 [FatContent] 4.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 84.6 [CarbohydrateContent] 5.2 [FiberContent] 3.5 [SugarContent] 1.0 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1] In a medium sized skillet or frying pan, heat up the canola oil on medium heat. 2] Add the generous pinch of black cumin seed (kala jeera - you can find this in most South Asian grocery stores]. Stir around a little. There will be a small sizzle. 3] Add the dried chilies either whole or torn up. Stir until fragrant. 4] Add the whole bag of frozen spinach. No need to thaw. Toss and stir until the spinach softens. 5] Keep stirring the spinach until it is cooked to the consistency you prefer. Cook longer for a drier consistency. At this point, add salt to taste and stir/toss the spinach. 6] Total cook time should be somewhere between 10-15 minutes. You can serve this immediately, but this also heats up well. My mother also makes this with shrimp, which you would add prior to the spinach. You could also mix in some fried up frozen shredded hash brown after the spinach is done.
[Name] Pumpkin Risotto With Prosciutto [AuthorId] 2002234564 [AuthorName] Paula [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T18:40:00Z [Description] Inspired by a dish from a small Trattoria in Florence, Italy. I recommend using good quality chicken broth; organic and free range works well and adds so much more flavor. Dice prosciutto very small. Ask the deli counter for a ¼ inch slice which is about 1/4 of a pound, this will make dicing it easy. The garlic should be very thinly sliced. And as in any recipe you can substitute ingredients to your liking or to whatever is available in your area. For example: if you don't have Grappa use a dry white wine or dry vermouth; and Parmigiano-Reggiano can be substituted for Grana Padano. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/93/ZvNZrBslQ7W3rel5FXFA_0S9A1866.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/93/tmj3mqL3SNa5qchgz1c4_0S9A1863.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/93/TfhsnHW7SbqubxbQAEoz_0S9A1871.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/93/dQZCyy9dR0Gtgt8qMPfC_20180721_193321.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234564/nS12eYLQIqvae0Z2PfPw_20180721_193321.jpg"] [RecipeCategory] Rice [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", "1/2", "1/4", "1", "1/2", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["canned pumpkin", "low sodium chicken broth", "olive oil", "prosciutto ham", "garlic", "arborio rice", "wine", "fresh sage", "cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.6 [FatContent] 12.2 [SaturatedFatContent] 3.7 [CholesterolContent] 9.0 [SodiumContent] 505.0 [CarbohydrateContent] 52.6 [FiberContent] 3.6 [SugarContent] 2.7 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm. Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage. Reduce heat to low. Add ½ to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes. When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.
[Name] Soy Sauce Eggs [AuthorId] 2002234528 [AuthorName] Soma R. [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2018-07-30T19:14:00Z [Description] These are inspired by the soy sauce eggs I always have at Momofuku Noodle Bar. They are perfect as a snack, part of breakfast, with a nice bowl of rice, in your zhuzhed up instant ramen, in your zhuzhed up instant naengmyeon... just anything. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/94/AZFIxDW2QWi0uGo5UwZN_B4B8B9B5-65DC-4F7F-BDF3-1DF8BCB2FBB6.jpeg" [RecipeCategory] Asian [Keywords] ["Very Low Carbs", "Lactose Free", "Free Of...", "Savory", "Weeknight", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "2", "2", "6 -8", "1", "1"] [RecipeIngredientParts] ["eggs", "soy sauce", "mirin", "rice vinegar", "water", "egg", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.3 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 169.8 [SodiumContent] 2106.9 [CarbohydrateContent] 2.6 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 6 eggs [RecipeInstructions] ["1] Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.", "2] In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.", "3] Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.", "4] Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.", "5] Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.", "6] When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner] and some chopped scallions." ]
[Name] New England Grilled Cheese [AuthorId] 2002234647 [AuthorName] happylaughs [CookTime] PT5M [PrepTime] PT7M [TotalTime] PT12M [DatePublished] 2018-07-30T19:49:00Z [Description] Make and share this New England Grilled Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234647/B66PcGCSuugDQVtTHnz1_IMG_1174.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "2", "1", "1"] [RecipeIngredientParts] ["corn", "Vermont sharp cheddar cheese", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.7 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 256.6 [CarbohydrateContent] 3.9 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Fry corn kernels til soft. . Butter cornbread. Place one slice butter side down in fry pan. Place slice of Cheese on bread then corn then cheese. Finally place last slice of bread on top. Grill til golden brown and flip. Grill other side. Enjoy! gr.
[Name] Thai Curry Tacos [AuthorId] 2002234677 [AuthorName] thestarvingasian [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-07-30T19:51:00Z [Description] These tacos take a traditional Mexican staple and puts a Thai twist on them with a traditional curry, bean sprouts, and Thai Basil leaves. Easy to cook, and easy to impress! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/96/7jdnFq6QAG28oRyoQo3Q_IMG_5097.JPG" [RecipeCategory] Curries [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "1", "4", "1", "3", "3/4", "1", "4", "1", "1", "1", "1", "1 1/2", "1", "1", "1", NA, "2 -3", "1", NA, NA, NA] [RecipeIngredientParts] ["flour tortillas", "beef chuck", "beef brisket", "coconut milk", "lemongrass", "onion", "garlic cloves", "galangal", "red chilies", "tamarind paste", "dark soy sauce", "fish sauce", "brown sugar", "turmeric", "ground coriander", "ground cumin", "ground cinnamon", "nutmeg", "clove", "shrimp paste", "bell peppers", "onion", "bean sprouts", "Thai basil", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.8 [FatContent] 15.9 [SaturatedFatContent] 5.8 [CholesterolContent] 52.2 [SodiumContent] 1351.6 [CarbohydrateContent] 28.3 [FiberContent] 3.5 [SugarContent] 7.6 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all the curry ingredients into a food processor/blender (except the meat]. Blend until the ingredients turn into a smooth paste and a fragrant scent is released. Taste test the sauce to see if the seasoning is to your liking. If too sour, add more brown sugar; if not salty enough, add more fish sauce; if not spicy enough, add more chili, etc. Season all sides of the beef with salt and pepper. Make sure to season aggressively because the beef has a large surface area, so you need more seasoning to create a solid foundation of flavor. Take a medium sized pot (or a pot just large enough to fit the beef] and put it over high heat. Put around ¼ cup of olive oil in the pot, and wait until you can see smoke from the oil. That means the oil is hot enough to start searing the beef. Put the beef in the pan, and sear on all sides (around 1 minute on each side]. Once your beef is seared, pour in the curry paste. If the paste does not cover the beef, add water until the beef is covered. Turn the heat down to low and simmer for 1 hour, or until the beef is tender. You’ll know when the beef is tender when you can pull it apart with a fork with ease. Once the beef is tender, take the beef out and shred the beef with 2 forks. Pull the beef apart to create these strands of beef, which is going to create a great texture to your beef. Once the beef is done, place back into the pot and simmer until your curry thickens a bit and darkens in color (around 30 minutes]. This lets the meat and curry flavors really intensify and develop. Saute the peppers and onions in a pan over medium - low heat with ¼ cup of olive oil. Season with salt and pepper. The peppers and onions will be done when the onions are a translucent color, around 20 minutes. Take your flour tortillas (use however many you want to eat] and put them in a dry pan over medium heat. Flip them after 1 minute so that they heat up and get a bit of color on them. Take them off the heat.
[Name] Sumb*tch Ice Cream Sandwiches [AuthorId] 2002234677 [AuthorName] thestarvingasian [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2018-07-30T19:52:00Z [Description] Lily Aldrin from How I Met Your Mother loved these cookies that the Mother (spoiler alert) gave her, and we thought it would be an awesome twist to amp up these cookies a little. We included pretzels, ice cream, and so much more to make these cookies even more delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234677/yj6ezmMTTJCkkJfabTPu_IMG_5110.JPG" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "3", "1", "1 1/2", "1", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "salt", "baking powder", "chocolate chips", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.4 [FatContent] 12.8 [SaturatedFatContent] 4.9 [CholesterolContent] 24.1 [SodiumContent] 141.6 [CarbohydrateContent] 22.5 [FiberContent] 1.1 [SugarContent] 13.0 [ProteinContent] 5.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 Fahrenheit. Mix together the butter and sugars in a big bowl until light and fluffy, around 5 minutes with an electric mixer. Mix in the peanut butter and cream that together. Then throw in the egg, milk, and vanilla and mix until fully incorporated. In a separate bowl, combine the flour, salt and baking powder and whisk to combine. Mix the dry ingredients into the wet ingredients until a dough forms. Using a rubber spatula or wooden spoon, fold in the chocolate chips, pretzels, and caramel chunks until they’re mixed evenly into the batter. Add in however many chocolate chips, pretzels, and caramel chunks you want! Take a baking tray and oil the pan, or use a piece of parchment paper or silicone baking mat and put that on the tray. Place the cookies in 1 inch balls onto the baking tray, making sure to space them out so that they don’t clump together while baking. Flatten with a wooden spoon or just your hands. These cookies are very dense and rich, so you need to flatten them before baking to ensure they bake evenly. Put them in the oven for around 10 to 12 minutes. They should be done when you see a dark brown rim around the cookie. Take them out and let them cool. Take two cookies together as the base and top of the sandwich. Then take a scoop of vanilla ice cream and smooth it onto the base, creating a flat surface so that the top will stick.
[Name] Matcha Red Bean Cake [AuthorId] 2002234677 [AuthorName] thestarvingasian [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-07-30T19:54:00Z [Description] This is a matcha green tea cake with red bean frosting and garnished with chocolate garnish. We wanted to use ingredients that were Asia-centric because we wanted to show how awesome the inclusion of these ingredients could be. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/98/4gmV5piKQvbZqHvXePO0_0S9A2313.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/98/YAJC0BY8QEKDHmEUCOtz_0S9A2309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/98/Ouc3Z0iiSmQs8tr5Kw6w_0S9A2321.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234677/HvUAMaPcRYWcypAEYPJY_IMG-2144.JPG" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 3/4", "3/4", "1", "3 1/2", "1", "1 1/3", "4", "2", "1", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "granulated sugar", "eggs", "vanilla extract", "milk", "heavy cream", "powdered sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.1 [FatContent] 44.2 [SaturatedFatContent] 26.9 [CholesterolContent] 187.0 [SodiumContent] 229.4 [CarbohydrateContent] 58.4 [FiberContent] 1.6 [SugarContent] 32.5 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 Fahrenheit. Oil 2 8-inch cake round pans, and cut out 2 piece of parchment paper to put in the pans. In a big bowl, beat the butter and sugar together for around 5 minutes until it becomes a light and fluffy mixture. Then mix in the eggs and vanilla until well incorporated. In a separate bowl, combine the flour, baking powder, salt, and matcha powder. Then alternate putting the dry ingredients and milk into the wet ingredient mixture. Make sure that the batter is all incorporated. Pour the batter into the 2 pans, making sure there is an even amount of batter in them. Tap the pans on the countertop so the air bubbles in the cake rise to the top and pop. Put the cakes in the oven for around 35 to 45 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean. Let the cakes cool for around 20 minutes before turning them out and letting them cool completely on a wire rack. For the frosting, we’re going to make a red bean whipped cream. Pour the heavy cream into a bowl and whisk until you get soft peaks, gradually adding powdered sugar as you go. Once you’ve achieved soft peaks, fold in the red bean paste, but don’t completely fold it inches We want those ribbons of color throughout the cream, and it’ll also create an interesting flavor profile while eating the cake so that every bite of cake has a different amount of red bean flavor. Let chill in the fridge. To prepare the ganache, put your chocolate into a heat-proof bowl. Heat your heavy cream in a pan over low heat until it starts steaming a bit. Then pour the cream over the chocolate chips and stir until a glossy chocolate ganache forms. Once the cakes are cooled, now we can start assembling the cake. Trim the edges and tops of the cakes so that they are even, and start with one layer of cake. Then put the red beam cream on top of the cake, spreading to create an even layer. Put the second cake on top and make sure that the cake is as even as can be, trimming wherever necessary. Put back in the fridge to chill. Once the cake is chilled, take the cake out of the fridge and place on a wire rack with a sheet pan underneath. This will catch the chocolate ganache so it doesn’t make a mess out of your kitchen. Pour the ganache over the cake, starting from the top edges and work your way to the center of the cake. Make sure that the ganache runs off the sides so all of the cake is covered. Use an offset spatula to even out the ganache. Once you are happy with how the ganache is covering the cake, put back into the fridge to chill for around 10 minutes, just so the ganache gets a little less liquidy. Garnish with berries, or leave as is.
[Name] Garlic and Basil Chicken Pasta With Alfredo Sauce [AuthorId] 2002234627 [AuthorName] Miranda L. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T19:54:00Z [Description] This is a French dish and this is probably one of the best pasta recipes I have. It takes a fair bit of time but the prep and cook time may differ for you [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/99/65RSUS0T6ycVFjw61wxg_0S9A1609.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/99/q9JClq0dRYItuuTgWQQA_0S9A1625.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/99/vMzd7vBQMm7t1DKht9UW_0S9A1629.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/99/4bjNM6CkSHmAu6MYxWei_104.JPG" ] [RecipeCategory] European [Keywords] ["Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", NA, "1/4", "1/4", "5", "1/2", "1/4", "1.5", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "white vinegar", "dry white wine", "basil", "chives", "garlic", "salt", "pepper", "alfredo sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.7 [FatContent] 23.3 [SaturatedFatContent] 4.2 [CholesterolContent] 217.1 [SodiumContent] 574.4 [CarbohydrateContent] 64.7 [FiberContent] 3.2 [SugarContent] 1.8 [ProteinContent] 61.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut fat off of chicken. Cut chicken into bite sized pieces and set aside. In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper. Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove. While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking. When pasta is done, drain in colander and place in a large (very large] bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well. Serve and enjoy!
[Name] Mild Guac [AuthorId] 2001922570 [AuthorName] Danica V. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-07-30T20:15:00Z [Description] Make and share this Mild Guac recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["avocados", "tomatoes", "pepper", "salt", "paprika", "garlic powder", "lemon juice", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.0 [FatContent] 30.3 [SaturatedFatContent] 4.5 [CholesterolContent] 0.0 [SodiumContent] 1186.2 [CarbohydrateContent] 30.8 [FiberContent] 18.2 [SugarContent] 4.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] peel and pit avocados. place avocados, pepper, salt, paprika, garlic powder, lemon juice and lime juice in food processor. dice tomatoes. once guacamole is your preferred consistency, put into bowl and add diced tomatoes. let sit in fridge for 30 minutes.
[Name] Rosemary Sea Salt Fried Chickpeas [AuthorId] 2002234745 [AuthorName] Ben M. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-30T20:15:00Z [Description] These olive oil fried chickpeas are a healthy and indulgent snack that you don't have to feel guilty about. Deliciously light and crispy with a hint of fresh rosemary, you're going to love these as an insanely easy (and addicting) appetizer, snack, or salad topper. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "2 -3", "1/4 - 1/2"] [RecipeIngredientParts] ["olive oil", "garbanzo beans", "fresh rosemary", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.7 [FatContent] 28.2 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 463.9 [CarbohydrateContent] 24.1 [FiberContent] 4.7 [SugarContent] 0.0 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] 1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes. 2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl. 3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.
[Name] Peruvian Breakfast Sandwich [AuthorId] 2002234769 [AuthorName] Alonso C. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-07-30T20:57:00Z [Description] This is a sandwich inspired by "Pan con Chicharron", a famous Sunday breakfast dish composed by spareribs or pancetta part of the pork, sweet potatoes, "salsa criolla" and ciabatta bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002234769/PB2bscbxStKWyUBLwLJL_FullSizeRender.jpg" [RecipeCategory] Peruvian [Keywords] ["South American", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "2", "2", "4", "3", "5", "1/4", "1/4", "4", "1", "5", "1", "1"] [RecipeIngredientParts] ["pancetta", "salt", "black pepper", "garlic cloves", "limes, juice of", "olive oil", "cilantro", "sweet potatoes", "mayonnaise", "cumin"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 588.1 [FatContent] 54.6 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 990.0 [CarbohydrateContent] 26.0 [FiberContent] 3.6 [SugarContent] 5.1 [ProteinContent] 2.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Brine pork with salt pepper and a bit of cumin at least an hour or two ahead of time. Wash pork with cold water. Add pork in a large pot and cover with cold water and 3 garlic cloves. Let it cook in high heat until the water is fully consumed and pork starts searing with its own fat. Add a olive oil and keep searing pork until golden.
[Name] Raspberry-Anisette Sorbet - (No Ice Cream Maker Needed!) [AuthorId] 2002114547 [AuthorName] Debby S. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-07-30T21:01:00Z [Description] Make and share this Raspberry-Anisette Sorbet - (No Ice Cream Maker Needed!) 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/2002114547/ez6ATRsQZaZDFQ545kvi_Raspberry%20and%20Anisette%20Sorbet.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["fresh raspberries", "sugar", "water", "anisette", "honey", "lemon juice", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.3 [FatContent] 0.8 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 41.2 [FiberContent] 8.0 [SugarContent] 31.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Strain through a mesh strainer, pressing mixture with a wooden spoon or other utensil to obtain as much pulp (but no seeds] as possible. Place all ingredients (except garnish] in a 2-quart saucepan. Bring to boil over medium heat. Reduce heat, simmer uncovered for five minutes. Allow to cool to room temperature. Pour into a metal bowl, then cover tightly and freeze for 2 hours. Remove from freezer after two hours and, using hand-held mixer on low speed, beat until texture is uniform. Return to freezer, and freeze overnight. To serve: Spoon into serving dishes and garnish with fresh mint leaves.
[Name] Raspberry Anisette Sorbet [AuthorId] 2002114547 [AuthorName] Debby S. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-07-30T21:04:00Z [Description] Make and share this Raspberry Anisette Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1", "1", "6"] [RecipeIngredientParts] ["fresh raspberries", "sugar", "water", "anisette", "honey", "lemon juice", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.3 [FatContent] 0.8 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 41.2 [FiberContent] 8.0 [SugarContent] 31.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in a 2-quart saucepan. Bring to boil over medium heat. Reduce heat and simmer, uncovered, for five minutes. Allow to cool to room temperature. Strain through a mesh strainer, pressing down mixture with wooden spoon or other utensil to obtain as much pulp (but no seeds] as possible. Pour into metal bowl. Cover tightly, then freeze for two hours. After 2 hours, remove from freezer and beat, on low speed, with hand held mixer until texture is uniform. Return to freezer and freeze overnight. To serve: Spoon into serving bowls and garnish with fresh mint.
[Name] SPANISH TOMATO AND CHIPOTLE CHORIZO FOUR CHEESE STRATA [AuthorId] 1802633010 [AuthorName] Layersofflavor [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-07-30T21:07:00Z [Description] This dish looks so rustic in this family heirloom cast iron skillet! It's packed full of flavors from sun dried tomatoes to chipotle peppers, chorizo and 4 cheeses. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1 1/2", "4", "2", "13", "4", "2", "1/2", "1/2", "1/2", "2", "1", "4", "5", "1 1/2", "1/4", "1/4", "1/4", "8", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["chorizo sausage", "yellow onions", "sun-dried tomatoes packed in oil", "chipotle chiles in adobo", "parmigiano-reggiano cheese", "frozen green pea", "kosher salt", "fresh coarse ground black pepper", "lemon juice", "havarti cheese", "eggs", "crushed red pepper flakes", "kosher salt", "fresh coarse ground black pepper", "manchego cheese", "sun-dried tomato packed in oil", "chipotle pepper", "fresh cilantro", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.4 [FatContent] 40.3 [SaturatedFatContent] 18.7 [CholesterolContent] 252.4 [SodiumContent] 1458.4 [CarbohydrateContent] 16.5 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 33.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring oven to 425 degree Fahrenheit. To a medium size cast iron skillet, cook the chorizo sausage and onions for 8 - 10 minutes. Add the tomatoes during the last minute of cooking. Remove to a plate leaving the oil in the skillet. Reserve 1/4 cup of this mixture. To same pan that contains the oil, spread one half of the pizza dough over the bottoms and up the sides (it's okay if the dough breaks or falls over the sides of the pan]. Cook the dough in a preheated oven according to package directions (typically 425 degrees for 8 - 10 minutes or until the crust is light golden brown]. To a food processor, add the oil, parmesan cheese, peas, salt, pepper, and lemon juice. Pulsate until smooth. Layer the spinach on the crust, then the pulsated mixture and Havarti cheese slices. Decrease oven to 375 degrees Fahrenheit. Whisk reserved chorizo mixture, eggs, red peppers, salt and pepper and pour on top of the Havarti cheese. Sprinkle on the Manchego cheese and then spread out pieces of brie cheese. Top with a mixture of sun dried tomatoes and chipotle peppers. Bake in oven for 15 minutes or until the eggs are set. Garnish with cilantro or basil and serve. NOTES. Use Mexican pork chorizo sausage. This is a rustic type dish so when spreading the dough in the cast iron skillet it's okay if the dough breaks or falls over the sides. The other half of the pizza dough can be wrapped and placed in the freezer for later use. Omit the chipotles if you don't like spice.
[Name] Pumpkin Bread by Cathyfood [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2018-07-30T23:42:00Z [Description] This recipe makes 2 large loaves (9" X 5"), or 3 smaller loaves (8" X 4"). Make sure you line the bottom of the baking tin with parchment paper so the bottom doesn’t fall out of your loaf. You can substitute cider for the water. And you can use all butter, all shortening, or a combination. Canned pumpkin (not pie filling) may be used, or home cooked, strained pumpkin or winter squash. I even add a banana now and then! I usually use walnuts, but use your favorite nut. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2 2/3", "4", "2", "2/3", "3 1/3", "2", "1 1/2", "1/2", "2", "1", "1/4", "2/3", "2/3"] [RecipeIngredientParts] ["butter", "shortening", "granulated sugar", "eggs", "water", "flour", "baking soda", "table salt", "baking powder", "cinnamon", "clove", "allspice", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.0 [FatContent] 8.1 [SaturatedFatContent] 3.8 [CholesterolContent] 44.6 [SodiumContent] 341.8 [CarbohydrateContent] 41.0 [FiberContent] 1.3 [SugarContent] 25.0 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] ["Preheat oven to 350 degrees F. Grease loaf pans , line bottom with parchment paper.", "In a medium bowl, measure flour, soda, salt and spices; stir together.", "Measure raisins into small bowl, add a tablespoon of the flour mixture to the raisins and mix, separating raisins so they are not clumped together.", "Measure nuts.", "In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin, and water.", "Blend in flour mixture. Stir in nuts and raisins.", "Pour into prepared pans. Bake about 60 to 70 minutes, until wooden pick inserted in center comes out clean. Cool 10 minutes in pan, then turn out onto rack to cool completely. Wrap tightly in foil to freeze, and store in a zip top freezer bag." ]
[Name] Toffee Chocolate Chip Brownies [AuthorId] 1015850 [AuthorName] Andrea P. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-07-31T02:42:00Z [Description] Rich chocolate brownies with toffee bits and chocolate chips stirred into the brownie batter and scattered on top before it is baked. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1015850/wHR1HGPJRc2azFXnbfpZ_20180730_185927.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/4", "6", "6", "2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "vanilla extract", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.1 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 30.9 [SodiumContent] 74.4 [CarbohydrateContent] 26.3 [FiberContent] 1.3 [SugarContent] 21.2 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] 2 brownies each [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line a 8x8-inch pan with foil; set aside. In a double-boiler over gently simmering water, melt 1 cup chocolate chips and the butter. Stir until smooth and all of the chips have completely melted. Remove from, heat and cool for 5-10 minutes. Stir in white sugar and brown sugar. Add eggs, one at a time, stirring well to combine. Stir in vanilla extract. In a small bowl, sift the flour and salt. Stir into chocolate mixture until no white streaks remain. Fold in the remaining 1 cup semisweet chocolate chips and 1/4 cup toffee bits. Pour batter into prepared pan. Scatter remaining 1/4 cup toffee bits over the top. (You can stir in 1/2 cup semisweet chocolate chips into the batter and scatter the remaining 1/2 cup semisweet chocolate chips on top of the batter, along with the 1/4 cup toffee bits, if you'd like, instead of stirring the entire 1 cup of semisweet chocolate chips into the batter.]. Bake at 350 degrees Fahrenheit for 25-28 minutes, or until top is dry and lightly browned, rotating pan halfway during baking time. Remove pan from oven to a wire rack to cool completely. Lift foil out of pan and set onto a cutting board. Remove foil from large bar. Cut into 32 brownies.
[Name] Monkey"s Yummy Beet Smoothie [AuthorId] 2002190880 [AuthorName] Heide H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-31T02:49:00Z [Description] What You Need: 1 small cooked beet(or canned or frozen) 1 cup berries (strawberry, raspberry, blueberry) ½ banana 1 cup green kale or chard leaf, torn into small pieces 1 tsp vanilla, orange or lemon extract 1 Tbsp nut butter ½ Tbsp chia seeds (optional) ½ cup water and some ice as needed What You Do: Place the ingredients in a blender and process until smooth. Serves 2 thirsty chimpanzees. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002190880/fVKRUERjRPuSfLXY2jD2_P1070408.JPG" [RecipeCategory] Beverages [Keywords] ["Lactose Free", "Kid Friendly", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["beet", "berries", "banana", "kale", "chard leaves", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.9 [CarbohydrateContent] 12.8 [FiberContent] 1.9 [SugarContent] 5.9 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Measure all ingredients. Tear greens into small pieces omitting stems. Place the ingredients in a blender and process until smooth. Add more ice or water for the desired consistency. I have created a family vegetable cookbook and this recipe is from my cookbook, hopefully going to print soon.
[Name] Miracle Home Made Puff Pastry [AuthorId] 2002234259 [AuthorName] ourapronstrings [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-07-31T02:49:00Z [Description] Make and share this Miracle Home Made Puff Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "8", "8", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "cream cheese", "unsalted butter", "lemon juice", "cold water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2277.4 [FatContent] 171.8 [SaturatedFatContent] 102.5 [CholesterolContent] 494.2 [SodiumContent] 1908.5 [CarbohydrateContent] 153.4 [FiberContent] 5.1 [SugarContent] 8.2 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] 1 large sheet [RecipeInstructions] ["Cut butter into very small cubes and place in freezer for at least 10 minutes. Place flour and salt in a food processor. Cut cream cheese into small cubes and add to food processor. Add frozen butter cubes to food processor. Pulse in 1-second pulses for about 8 to 10 pulses, until small crumb stage.", "Turn processor on and stream in the lemon juice, just for a few seconds until the dough begins to come together in a ball. If needed to make dough come together, stream in a little of the water. Flatten dough into a small disc, wrap in plastic wrap and then refrigerate for 4 to 24 hours.", "Preheat oven to 400 degrees.", "Turn out onto a lightly floured surface and let stand about 20 minutes, until soft and cool to the touch. Roll out to 1/4 inch thickness. Fold dough over itself in thirds. Roll out to 1/4 inch thickness again and fold again. Roll out to 1/4 inch thickness.", "Cut into shapes as desired and place on a baking sheet with parchment paper. Chill in refrigerator for about 10 minutes before baking. Bake near top of of oven for 15 to 18 minutes, depending on size of shapes, until light golden brown, watching closely the last few minutes so as not to burn." ]
[Name] Court’s Simple Stir Fry [AuthorId] 2035680 [AuthorName] Curlz11 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-07-31T02:49:00Z [Description] Make and share this Court’s Simple Stir Fry 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/53/66/11/UvpWNQhBQ5ykXyPPpgbc_image.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2 - 2", "2", "2 -5", "4", "1/2", "2", "3", "4", "4", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic", "sriracha sauce", "Worcestershire sauce", "soy sauce", "onions", "broccoli", "carrots", "celery", "bean sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.6 [FatContent] 14.4 [SaturatedFatContent] 3.9 [CholesterolContent] 87.2 [SodiumContent] 2021.5 [CarbohydrateContent] 46.5 [FiberContent] 14.4 [SugarContent] 17.3 [ProteinContent] 45.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot, cook chicken with sriracha and garlic (how much sriracha you add depends on how spicy you want it.]. Cube the chicken or cut into strips. (We have also used the instapot to cook the chicken so it turns out shredded. Just add sriracha and garlic to the instapot and cook 40 minutes, add to stir fry when it’s finished].", "Slice the onions, cut up the broccoli, shred the carrots using a cheese grater, and slice the celery.", "Add the veggies to the large pot with the cooked chicken.", "Add Worcestershire, soy sauce and more sriracha (amounts above are approximations, simply add the amounts of each to make the taste you want]. Ginger is also good in this recipe.", "Cook on medium-low heat with lid on the pot until vergitables are desired softness. I don’t like mine crunchy so we usually cook it about 40 minutes.", "Open can of bean sprouts, drain and wash. Add to the pot cooking on medium-low until sprouts are hot.", "If you cooked your chicken in the instapot, add shredded chicken now. Pasta Zero is also good in this dish." ]
[Name] Creamy Cucumber Salad [AuthorId] 2000949191 [AuthorName] Redhorse89 [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2018-07-31T02:49:00Z [Description] Sour cream and Greek yogurt combine to make a wonderful creamy dressing for a simple cucumber salad. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "5", "3", "1", "3", "1", NA] [RecipeIngredientParts] ["cucumbers", "sour cream", "vinegar", "red onion", "dill", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 14.9 [SodiumContent] 26.7 [CarbohydrateContent] 7.6 [FiberContent] 1.0 [SugarContent] 4.1 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut cucumbers in half lengthwise and slice thin. In a bowl, mix remaining ingredients. Pour over cucumbers, mix to coat. Refrigerate for minimum 4 hours to chill.
[Name] LOUISIANA-STYLE RÉMOULADE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-07-31T06:23:00Z [Description] This sauce is smooth, flavorful with a nice Creole kick! An excellent choice to serve with a variety of different seafood dishes... VIDEO https://www.youtube.com/watch?v=cGYNY0b_sCg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/13/ErC4dAVUSYuwO5CTxlhA_Louisiana-style-R%C3%A9moulade-Sauce-4_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/2001004241/6T21YgobRXSPfDWUjOsn_Louisiana-style%20R%C3%A9moulade%20Sauce%20%234_Fotor.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "ketchup", "sweet paprika", "horseradish", "garlic clove", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.0 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 479.5 [CarbohydrateContent] 8.2 [FiberContent] 1.6 [SugarContent] 4.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a bowl, combine all the ingredients and whisk until well blended. Taste and adjust seasonings if needed. Makes 1 cup.
[Name] Genius Watermelon Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT45M [PrepTime] PT36H [TotalTime] PT36H45M [DatePublished] 2018-07-31T13:55:00Z [Description] Bring this super fun look-alike cake to a picnic, cookout, or any other summer gathering. Your friends won't believe their eyes when they see this cake's seedy slice and lifelike rind! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/h5WcjuRRSWalO7XqESwb_Watermelon%20Heroes%20EDITED%20(2%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/rPzFVMfsRAKJEZCgx81T_Watermelon%20Heroes%20EDITED%20(18%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/I1w59Gy8SRezZtvyjDgW_Watermelon%20Heroes%20EDITED%20(17%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/uhHqQdS5OJk04dbW1PIg_Watermelon%20Heroes%20EDITED%20(12%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/lzSJUtXNRMyLhR0Rd1dj_Watermelon%20Heroes%20EDITED%20(13%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/cnnngRQFO2a3s9Jqbgaz_Watermelon%20Heroes%20EDITED%20(13%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/GaUztyUGQlaVqCNp2UP4_Watermelon%20Heroes%20EDITED%20(14%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/f2MN53hSCmRH1XvDX9g9_Watermelon%20Heroes%20EDITED%20(15%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/HrCoSIDfRpCwkJ3VYOiZ_Watermelon%20Heroes%20EDITED%20(16%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/ZXPqNpevQkG9vIUc5DLV_Watermelon%20Heroes%20EDITED%20(9%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/36pYsqFbR8WLlvCeEfwX_Watermelon%20Heroes%20EDITED%20(10%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/ZdmxCT8TTzKHWcn3WC4c_Watermelon%20Heroes%20EDITED%20(11%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/xjseL1Z3Ry6ZWA2tRKGE_Watermelon%20Heroes%20EDITED%20(7%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/rc2h3oXNTWGre40D63xa_Watermelon%20Heroes%20EDITED%20(8%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/Vdh8cfonS1qS4FK5ld6w_Watermelon%20Heroes%20EDITED%20(3%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/zSiIWdD1Q6mLdmnJ0qQo_Watermelon%20Heroes%20EDITED%20(4%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/FsJEUMES5q3AfZMdFwmt_Watermelon%20Heroes%20EDITED%20(5%20of%2018].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/14/s3LYPOCaSNeMAgF811HH_Watermelon%20Heroes%20EDITED%20(6%20of%2018].jpg" ] [RecipeCategory] Dessert [Keywords] ["Birthday", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["2", "5", "1 1/2", "1", "5 1/2", "6", "3", "2", "1 1/2", "3 -4", "1", "2", "8", "1 -2", "1 -2", "2 -3", "1/2"] [RecipeIngredientParts] ["eggs", "vanilla extract", "all-purpose flour", "powdered sugar", "baking powder", "fine salt", "unsalted butter", "water", "mascarpone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.0 [FatContent] 16.1 [SaturatedFatContent] 9.6 [CholesterolContent] 85.5 [SodiumContent] 428.2 [CarbohydrateContent] 64.0 [FiberContent] 0.9 [SugarContent] 36.6 [ProteinContent] 6.0 [RecipeServings] 20.0 [RecipeYield] 1 Cake [RecipeInstructions] —Make Your Batter—. Preheat your oven to 350°C Prepare 4 six-inch-round, three-inch-deep (6”x3”] cake pans by spraying the bottom and halfway up the sides with baking spray and placing a baking paper round in the bottom. In a medium-sized bowl, combine your eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine your flour, powdered sugar, baking powder, and salt and mix on low speed for a few minutes until combined. Low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes, it is the worst. All at once, add in your butter and keep mixing to moisten your dry ingredients creating a crumb-like consistency, about 20 seconds. Begin streaming in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. When all the milk is added, raise the mixer speed to medium and continue to beat the batter for about 30 seconds. This process is important because it incorporates air into your batter. Scrape your bowl with a spatula, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Add 1 teaspoon of Watermelon food gel and beat again on medium for about 20 seconds. If you’d like to achieve a deeper color, add another 1/2-1 teaspoon of gel coloring and beat on medium to combine. Divide your batter between your four prepped pans and smooth the batter to level it. Bake for 40 minutes, then keep a close eye on your cakes for the next 5-7—you’ll want them to bounce back when you press on the middle of the top of the cakes. You can also insert a cake tester, and it should come out clean with at most a few crumbs clinging to it. Remove your cakes from the oven and allow them to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. These cakes should rest in the fridge for at least 8 hours total before stacking. —Make Your Watermelon Simple Syrup—. Place your water in a medium saucepan and add your unwrapped jolly rancher candies. Bring the water to a boil, then reduce to a simmer, stirring occasionally until the candy dissolves completely. Simmer for an additional 10 minutes, then set aside to cool to room temperature. —Prepare Your Buttercream—. Whip up some Milkmoon Meringue Buttercream (recipe #536136], you'll need 2x the amount listed in the recipe. Reserve 5 cups of this buttercream for your filling, and set the rest aside. Combine the 5 cups buttercream with your mascarpone, beating well to combine thoroughly. Add drops of Watermelon food coloring gel until you reach the same shade as the cakes you baked (cut a small amount off the top of one of your cakes to take a peek at the color inside]. Take 1/2 of your reserved white buttercream and add Super Black food gel into it until you achieve a strong black. Hot tip: this color will deepen as it stands. Set aside. —Prep Your Layers—. Start by trimming the domes off your cakes. We want flat disks of cake so we can accomplish a tall build! Now torte your layers out. Torting is the process of cutting a large cake into smaller layers, and I like to torte my layers super thin. You can choose instead to just trim the domes and leave the cakes as-is for a four-layer cake, or torte each cake in half for eight layers. The more layers, the cooler the seed affect in the slice reveal, however! —Build Your Cakes—. Prepare two disposable piping bags, one filled with your black buttercream and the other with your red. Cut off the tips of each to create a hole that is roughly 1/8 of an inch wide, fairly small. Using a turntable as a base, center your first layer on an 8” round cake drum with a small dab of buttercream in the middle to anchor the cake. Brush the layer with a small amount of jolly rancher syrup. Then, pipe a spiral of buttercream in the very middle of the layer, measuring about 1-1 1/2 inches wide. Smooth this buttercream, then pipe another spiral of buttercream starting about 1/8 inch away from the buttercream at the center, and extending all the way to the edges of the layer. Pipe your black buttercream into the opening left, creating a black ring in the middle of the layer. Smooth your red buttercream, being careful not to disturb the black ring. Place your next layer of cake on top, doing your best not to drag it around too much as you center it. Repeat until you reach your final layer of cake, at which point you can wrap the whole thing in plastic and refrigerate stack until firm, at least an hour. Remove from the refrigerator when the cake doesn’t wiggle when you shake it, and place it on a turntable on the counter. Using a serrated knife, go around the cake trimming off those crusty sides. Wrap the nude cake in plastic, and put it back in the refrigerator. —Frost Your Cake—. You can start by crumb-coating the sides of your cake with a small amount of your white buttercream and refrigerate 10-20 minutes to set, or skip the crumb coat if you’re confident diving right inches Leave the top un-coated! This will help with the watermelon slice illusion. Begin frosting your cake by placing about a 1/2 cup dollop of buttercream on top of your cake, and smoothing it out to the edges, making sure the buttercream overhangs the edges of the cake by at least 1/2 inch all the way around. Refrigerate until the buttercream is firm. Using a paring knife, trim the buttercream back so it’s perfectly flush with the sides. To create the white layer of rind, place about two cups of your white buttercream in a disposable piping bag and cut a 1/4 inch hole in the end. Pipe the buttercream in rings up the entire cake, making sure to over-pipe at the top so the white buttercream sticks up in a ring around the top. Use a straight-edge to smooth your buttercream on the sides—I use a 14” quilting ruler!—and refrigerate about 10-20 minutes. Take your remaining white buttercream and, using mostly Electric Green with a few squeezes of Leaf Green to deepen, create a bright green watermelon rind color. Repeat the piping process with the light green buttercream, working your way up the sides and then smoothing them down. Put the cake back in the refrigerator to firm up. —Paint Your Rind—. Melt down your remaining green buttercream in the microwave until it’s a paintable consistency. Stir in more green coloring, including a few drops of Forest Green to deepen the hue. Using a flat or fan brush, brush your buttercream up the sides of your cake, creating loose, imperfect stripes. You can go for perfection if you like! You’ll get a more cartoonish, less realistic look to your watermelon cake, which can be fun too. When you’re finished, put the cake in the fridge again. —Trim the Top—. After 10-20 minutes when the buttercream is totally firm, use your paring knife to trim the white and green buttercream down from around the top of the cake, making it totally flush with the smooth watermelon red buttercream on the top. You’ll reveal a perfectly smooth watermelon cross-section that will have your guests scratching their heads! Pipe about eight black seeds in a circle around the top using an Ateco 8” round tip, piping teardrop shapes by piping a small pearl and drawing it to the center while releasing pressure on your bag. —Drumroll, Please!—. Create a picnic spread and get ready to blow your guests’ minds—it’s time to slice your watermelon! Using a non-serrated knife, line the point up with the middle of the cake and, holding the knife completely level, slice down in a clean, confident motion until you hit the board. Remove the knife, wipe with a paper towel, and repeat to cut a slice that is perhaps 1/4-1/5 of the entire cake if you want it to be able to stand freely. Then, push an offset spatula under the slice, and lift up, using your other hand to stabilize the top of the slice. Pop the slice out from the bottom up, and remove to reveal… a slice of watermelon, complete with seeds and a perfect rind! Enjoy!
[Name] Birthday Ice Cream Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-07-31T16:51:00Z [Description] Make and share this Birthday Ice Cream Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/15/4XLqk4GQi6vTgrcJmriy_0S9A8906.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/15/qaME9iq9Rm2kr5VdDWUr_0S9A8860.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/15/oDDZ03rXRGieYL71FeCH_0S9A8871.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "4 1/2", "1", "3", "4", "5 -6", "4", NA] [RecipeIngredientParts] ["unsalted butter", "mini marshmallows", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.9 [FatContent] 18.1 [SaturatedFatContent] 11.2 [CholesterolContent] 63.7 [SodiumContent] 233.3 [CarbohydrateContent] 71.0 [FiberContent] 1.0 [SugarContent] 44.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Equipment: 9-inch Pie plate. Pie server. Bday candles. Directions: Spray a 9-inch pie plate with nonstick cooking spray. Place Rice Krispies and 1/3 cup sprinkles in a large bowl. In a medium saucepan over medium heat, melt butter. Stir in marshmallows until smooth and completely melted. Pour over rice krispie and stir to coat completely. Use your hands or the bottom of a measuring cup to press mixture into prepared pie plate making a pie crust for the cake. Set aside to cool and harden. Remove ice cream from freezer and let soften enough that it’s spreadable. Place in a large bowl and fold in 1/3 cup sprinkles. Place in pie crust and smooth to make even. Freeze pie until ice cream hardens completely, 30 minutes to 1 hour. Place candy melts in a microwave proof bowl and melt, stirring until smooth. Drizzle over the cake in a cross pattern and top with remaining sprinkles.
[Name] Pressure Cooker Chili Verde [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-07-31T18:20:00Z [Description] This came out SUPER well. It's not very spicy so if you like spice (like me) you'll need to kick it up a notch. Serve with rice and beans and warmed corn tortillas. Taken from cookierookie.com [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "2", "2", "2", "1", "1", "6", "2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["boneless pork shoulder", "bell peppers", "green chilies", "onion", "garlic cloves", "salt", "ground cumin", "dried Mexican oregano", "cilantro", "limes", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.8 [FatContent] 49.2 [SaturatedFatContent] 17.6 [CholesterolContent] 169.8 [SodiumContent] 836.8 [CarbohydrateContent] 11.3 [FiberContent] 3.3 [SugarContent] 3.7 [ProteinContent] 41.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Seed and chop all your veggies. Put them in the pressure cooker and saute (this brings out the juices - if you don't do this you won't have enough liquid to come to pressure].", "While they are heating add all your spices. Then add the cubed meat. If your pork shoulder had a bone you can throw this in for flavor.", "Seal your pressure cooker, bring to pressure, and cook 25 minutes. Allow natural pressure release.", "Remove the meat and puree the veggies and juice either in a food processor or blender. Add the meat back inches Top with cilantro, a squeeze of lime juice, and cotija, and enjoy!" ]
[Name] Simple Gravy Mix [AuthorId] 2002110679 [AuthorName] Philippine G. [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2018-07-31T19:49:00Z [Description] Make and share this Simple Gravy Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2 1/2"] [RecipeIngredientParts] ["all-purpose flour", "onion powder", "garlic powder", "ground pepper", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 233.2 [CarbohydrateContent] 13.2 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] 10 12 [RecipeInstructions] 1. Combine all ingredients in a large bowl. 2. Mix slowly, as it is really poofy . 3. In a skillet put 2 cups of water and 1 cup of gravy mix, stirring constantly and simmer for 2 - 3 minutes or until thick. 4. Put in a container and serve.
[Name] POT ROASTED PORK WITH STARANISE [AuthorId] 2002235233 [AuthorName] Chef Anirban [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2018-07-31T19:52:00Z [Description] On a busy day at work we make lots of dishes some from the some off the menu, and this one was made instantly and was a super hit, so i shared the recipe [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "4 -5", "1", "1/2", "5 -6", "15", "70", "100", "1", "60", "60", "30", NA, "10", "100", "3 -5", "2"] [RecipeIngredientParts] ["pork", "star anise", "rosemary", "cinnamon bark", "red onions", "garlic cloves", "celery", "leeks", "carrot", "Worcestershire sauce", "tamarind pulp", "salt", "red chili powder", "red wine", "port wine", "water", "peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.5 [FatContent] 5.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 730.6 [CarbohydrateContent] 33.3 [FiberContent] 15.3 [SugarContent] 8.6 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Clean, wash and peel all the vegetables and chop roughly. now grind all the dry spices except staranise, cinnamon stick and rosemary. add the chopped vegetables and make a smooth paste with tamarind pulp, wine and sauces. adjust seasoning by adding salt. marinate the pork meat with the paste for atleast 10 hours. now sear the meat on a hot plate or a heavy bottom pan till brown. heat up water (enough to cover the meat] in a stock pot and add the brown pork in the boiling water and cook over medium flame until soft. now take out the cooked pork meat and reduce the liquid to a thick saucy consistancy. apply the sauce all over the pork and cook in a pre heated oven for 6-8 minutes. slice the pork and serve with some plain mashed potato.
[Name] Nicker's Pulled Chicken Burritos [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT8H [PrepTime] PT45M [TotalTime] PT8H45M [DatePublished] 2018-07-31T19:55:00Z [Description] I couldn't find the exact recipe I wanted, so I combined several recipes to make my own. This recipe includes instructions for everything you will need including the chicken, salsa, guacamole, cilantro lime rice, vegetables, and black beans. They are even better on the second day once the flavours have fully soaked in. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/19/uYx7BbGrTE2vG5ACAGAx_1511D2E9-BEB6-48AF-A8D1-4AF8F0FA900F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/19/aRrQ3p1BRBOzjeWLR7Sa_4D0C73D0-AEF0-41BA-86C8-E965483BA40F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/19/sL4TZ7OuSCWGMUQz9Tj1_B58C6C11-FEF0-4804-AAD2-8097883B935C.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/19/OxAiAya5SL2dDVvcfBQm_7F4C0D70-D018-4591-BC0F-FAF5F91A1114.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/19/NWIcgUYtTLuuSs8ivq13_4D35DC25-108F-4633-9C2E-BC6A12FBE0B1.jpeg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican"] [RecipeIngredientQuantities] ["4", "2", "1/3", "1/2", "2", "1", "1", "1", "2 1/2", "1/2", "1/4", "1/4", "1", "1", "1/2", "1/3", "1", "1", "3", "4", "2/3", "1/4", "1/2", "1/4", "1", "1", "2", "1", "2", "1", "2", "1/2", "1/2", "1", "1", "1", "1", "1", "1/4", "1/4", "8", "2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic cloves", "salsa", "yellow onion", "chicken broth", "diced tomatoes", "lime", "cumin", "paprika", "onion powder", "garlic powder", "Tabasco sauce", "salt", "pepper", "cilantro", "dried black beans", "bay leaf", "cilantro", "water", "chicken broth", "salt", "cumin", "lime", "basmati rice", "butter", "bay leaf", "water", "salt", "cilantro", "lime", "lemon", "green pepper", "onion", "olive oil", "butter", "salt", "pepper", "flour tortillas", "cheese", "sour cream", "cilantro" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 945.0 [FatContent] 40.7 [SaturatedFatContent] 17.8 [CholesterolContent] 103.2 [SodiumContent] 2254.3 [CarbohydrateContent] 104.2 [FiberContent] 10.5 [SugarContent] 8.1 [ProteinContent] 41.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put beans in a bowl and cover with 5 cups of cold water. Soak beans for at least 8 hours or overnight. (This makes the beans less gassy and increases the nutritional value of the beans]. Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easy to shred. Shred chicken once cooled and set aside. Combine shredded chicken, chicken broth, garlic, salsa, yellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion powder, garlic powder, Tabasco, salt, pepper, and cilantro in a crock pot and simmer on low for 8 hours. Prepare Salsa (See my recipe Nicker’s Salsa] and let sit in fridge while chicken cooks. Prepare Guacamole (See my recipe Nicker’s Guacamole] and let sit in fridge while chicken cooks. Drain the beans you have been soaking and rinse them REALLY well. Put the beans in a pot and cover with 4 cups water. Add bay leaf and cilantro. Bring to a boil then reduce heat and simmer until the beans are tender but firm. Check occasionally to see if you need to add more water. Beans should take 40 min to 1 hour to cook. Once beans are cooked drain any remaining water and remove the bay leaf and cilantro. Add the chicken broth, coriander, cumin, salt. Bring to a boil, reduce heat and simmer for 7 minutes. Add the juice of 1 lime and gently smoosh some of the beans slightly with the back of a spoon or spatula (don’t over smoosh]. Set a medium heavy pot over medium heat, add 1 Tablespoon butter, bay leaf and rice. Sauté rice for about 2 minutes, stirring constantly. Next pour in water and salt. Bring to a boil. Once boiling, cover pot and reduce heat to a simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Remove from heat. Remove bay leaf. Stir in 1 Tablespoon of butter, cilantro, lime juice and lemon juice. Stir until well combined. Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Sauté with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately. Set up your burrito building station where each person can put what they want in their burrito. Don't fill up the burritos too much or you won’t be able to fold them. Fold the burrito and fry on all sides on high heat so that the burritos don’t get soggy.
[Name] Nicker's Salsa [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-31T19:55:00Z [Description] Make and share this Nicker's Salsa 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/53/66/20/DaHccVNGQZGejgxuoxw2_8D4E0E1E-6C9C-4374-A56D-E48AB2BF2438.jpeg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1 -2", "1/2", "1/3"] [RecipeIngredientParts] ["tomatoes", "green pepper", "lime", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 4.5 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop the tomatoes, white onion, cilantro, green pepper, and jalapenos. Combine the chopped tomatoes, white onion, cilantro, chopped green pepper, chopped jalapenos, and juice of lime (more to taste].
[Name] Nicker's Guacamole [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-07-31T19:55:00Z [Description] Make and share this Nicker's Guacamole 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/53/66/21/HM0YuixQEG1A9j7mlfq5_DC3BCA40-C36B-4FC2-A958-8641E49E4C44.jpeg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/2", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["avocados", "yellow onion", "cilantro", "tomatoes", "lime", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.9 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 295.3 [CarbohydrateContent] 5.7 [FiberContent] 3.7 [SugarContent] 0.8 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop Onion, cilantro and tomatoes. Peel and mash the avocados. Mix avacado with cilantro, onion, tomatoes, juice of lime, salt, and pepper. Cover and place in fridge so flavours can mingle.
[Name] Mom's Ol Fashioned Pot Roast [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2018-08-01T12:42:00Z [Description] Make and share this Mom's Ol Fashioned Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] "Meat" [RecipeIngredientQuantities] ["2 1/2 - 3", "3 -4", "2 -3", "2 -3", "2 -3", "1", "1/2", "1 -2"] [RecipeIngredientParts] ["onion powder", "garlic powder", "flour", "flour", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 16.8 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 2.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large heavy kettle, heat up grease or oil. Salt and pepper roast to taste. Sprinkle roast with onion powder on both sides, garlic powder on one side. Dredge in flour. Place roast in kettle that has been heated with grease or oil. Brown well on both sides. Ater browning, remove roast from kettle. Add the additional 1/2 Celsius flour to kettle. Brown and stir well. After browning, add roast back into kettle. Sprinkle with parsley flakes. Add enough hot water to cover roast and simmer slow until done. Turn occassionally. NOTE: Crock pot/slow cooker can be used instead of large kettle.
[Name] Verduretta Pizza [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT3M [PrepTime] PT9H [TotalTime] PT9H3M [DatePublished] 2018-08-01T15:23:00Z [Description] This is one of Rossopomodoro's new pizzas. The Verduertta is made with cherry tomatoes, green Mediterranean peppers, eggplant, mozarella di bufala and ricotta salata. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/KcqEJRCZRdOwWtBLoZWL_verduretta.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["600", "400", "20", "3", "200", "200", "200", "80", "100", "1", "1", NA] [RecipeIngredientParts] ["flour", "water", "salt", "dry yeast", "cherry tomatoes", "bell peppers", "eggplants", "mozzarella cheese", "ricotta salata", "black pepper", "basil", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.3 [FatContent] 6.3 [SaturatedFatContent] 3.0 [CholesterolContent] 15.8 [SodiumContent] 2076.0 [CarbohydrateContent] 123.7 [FiberContent] 7.8 [SugarContent] 5.0 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 4 pizzas [RecipeInstructions] ["Add two tablespoons of water to the yeast until it dissolves and set it to the side.", "Dissolve the salt in the remaining water and mix it for one minute.", "Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.", "Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.", "Put the oven on at the maximum temp (550F ideally] once reached the temp insert a pizza stone and let it saturated for al least one hour.", "Chopped and pan fried the eggplant and the peppers in olive oil, once soft add the cherry tomatoes and let it cook for 5 min on medium high heat, adjust salt and pepper. Let them cool down at room temperature.", "Spread the dough in a 12-inch pie, add the cooked vegetables. Extra virgin olive oil, basil and pepper. Cook for 2 min, add the mozzarella and cook for an extra 1min. Once out of the oven grate the ricotta salt and add basil." ]
[Name] Decadent Quintuple Chocolate Raspberry Layer Cake [AuthorId] 1279112 [AuthorName] EasyFamilyPleasers [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2018-08-01T16:11:00Z [Description] This absolutely extravagant cake is a birthday favorite in our house. Although this recipe is time-consuming and has many steps, the techniques are simple enough that you do not have to be a master baker to create a cake that will drop jaws and garner rave reviews! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1279112/Pfel1SOlS8CTE7XkzW1L_DSC_0762.JPG" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Birthday", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1/2", "2", "2", "2", "2", "2", "1 1/2", "2", "1", "1", "1/8", "2/3", "1", "18"] [RecipeIngredientParts] ["instant chocolate pudding mix", "sour cream", "eggs", "warm water", "heavy cream", "butter", "granulated sugar", "vanilla", "butter", "cream cheese", "confectioners' sugar", "salt", "vanilla instant pudding mix", "fresh raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.5 [FatContent] 48.4 [SaturatedFatContent] 21.6 [CholesterolContent] 105.8 [SodiumContent] 453.3 [CarbohydrateContent] 66.2 [FiberContent] 4.9 [SugarContent] 49.1 [ProteinContent] 7.4 [RecipeServings] 18.0 [RecipeYield] 1 cake [RecipeInstructions] CAKE: 1. Preheat oven to 350°F. 2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir. 3. Butter 2 8-inch round cake pans and divide batter equally. Bake for 30-40 minutes, until cakes test done. (Stick a toothpick in near the middle and see if it comes out clean. Watch out, if you hit a chocolate chip you may think it's not finished baking when it is!]. 4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour]. GANACHE: 1. Once cakes are in oven, begin ganache. (This give it enough time to set.] Dump the Ghirardelli milk chocolate chips, 2 tbsp butter, and 1 tsp vanilla into a blender or food processor. 2. In a small saucepan, heat 1 cup of the heavy cream and granulated sugar until boiling. Stir constantly, being careful not to burn it. 3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth. 4. Place ganache in a covered container and refrigerate until cool and desired consistency. MOUSSE: 1. In mixing bowl, combine 2 tbsp softened butter, 8 oz softened cream cheese, 3/4 c of the powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt. Mix at medium speed until smooth. 2. Melt 2/3 c chocolate chips in the microwave, about 20 seconds at a time, stirring between each time. They are done when you can stir them completely smooth. 3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute. 4. In a separate mixing bowl, combine 1/4 c powdered sugar and 1 tbsp vanilla pudding mix. The pudding mix stabilizes your whipped cream and keeps it from falling or weeping! Add remaining 1 c heavy whipping cream and beat until stiff peaks form. (It should look like whipped cream.]. 5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients. ASSEMBLY: 1. Split cake layers horizontally so that you have 4 layers. Place first layer on cake tray or stand. Divide your mousse into three equal parts. 2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover. 3. Slice some raspberries in half (from top to tip] and cover the mousse with halved raspberries. 4. Place next cake layer on top of raspberries. 5. Repeat steps 2-4 until you have placed the top layer on the cake. 6. Check on your ganache. You want it to have a soft frosting consistency. If it has not set firm enough yet, you can set your container in a bowl of ice water (be careful not to get water in the ganache!] to set faster. If it has set too firm, microwave for 5-10 seconds at a time and stir before microwaving any more. 7. Scoop ganache a little at at time on the center of your top layer and spread outwards and down to cover top and sides of cake. 8. Place whole raspberries in a ring around top of cake to decorate. 9. You may wish to refrigerate your cake a short time before serving to help set ganache and stabilize mousse, or serve immediately. This is a cake to slice THIN. Enjoy!
[Name] Air Fryer Chicken Wings [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-08-01T21:08:00Z [Description] Make and share this Air Fryer Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3"] [RecipeIngredientParts] ["chicken wings", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.9 [FatContent] 22.5 [SaturatedFatContent] 7.8 [CholesterolContent] 98.8 [SodiumContent] 307.2 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] 2 Lbs [RecipeInstructions] ["Melt butter.", "Trim and discard wing tips.", "Separate drummets from wingettes.", "Combine with butter and hot sauce and marinate for a couple hours, up to 24.", "Heat air fryer to 400 and fry in 2 batches, 12 minutes per batch. Jiggle each batch halfway through to rearrange wings as they cook.", "At the end, combine all wings together and cook 2 minutes to reheat the first batch.", "They come out juicy and flavorful do I don't use any extra sauce, but you can use ranch or buffalo sauce if desired." ]
[Name] Sheet Pan Shrimp Tacos [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2018-08-02T03:17:00Z [Description] Make and share this Sheet Pan Shrimp Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "8", "1", "1 1/4", "3/4", "1/2", "1/2", "1/4", NA, "1", "1", "1", "1/2", "2", "1/4", "1 -2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["corn tortillas", "shrimp", "cumin", "chili powder", "paprika", "salt", "black pepper", "avocado", "sour cream", "limes", "lime juice", "salt", "green onions", "cilantro", "garlic clove", "black pepper", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.3 [FatContent] 14.2 [SaturatedFatContent] 7.0 [CholesterolContent] 172.8 [SodiumContent] 1312.9 [CarbohydrateContent] 31.1 [FiberContent] 5.6 [SugarContent] 4.9 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] 8 Tacos [RecipeInstructions] ["toss to combine all ingredents below the slaw mix.", "let set in fridge at least 1 hour.", "adjust salt and jalapeño if necessary.", "preheat oven to 400f.", "Wrap the tortillas in tin foil.", "dry the shrimp, toss in the cumin, paprika, chili, salt and black pepper.", "place the shrimp on a well sprayed sheet pan wit the tortillas on one corner.", "cook on a center shelf 6 to 8 minutes. the shrimp should be opaque and pink.", "drizzle the cooked shrimp with lime juice.", "fill the tortillas with the shrimp, sour creme, slaw and avocado serve with the lime wedges." ]
[Name] GREEK SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-08-02T15:36:00Z [Description] This colorful salad packed with fresh ingredients is so refreshing, tasty and good for us... it's definitely a dish we should have more often! VIDEO https://www.youtube.com/watch?v=mGy4XaC0oUM [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/27/1eSXz6PFTrm2sVxIfVNw_Greek-Salad-3_001_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/H3dFXpYFSTUjz8FgOjbQ_Greek%20Salad%20%233_001_Fotor.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "2", "12", "1", "1 1/2", "1", "3", "1/2", "1/2", "1", "1", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["red onion", "cucumbers", "bell peppers", "cherry tomatoes", "black olives", "feta cheese", "garlic clove", "olive oil", "red wine vinegar", "white vinegar", "fresh basil", "fresh oregano", "fresh dill", "lemon juice", "black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.2 [FatContent] 24.0 [SaturatedFatContent] 10.1 [CholesterolContent] 50.1 [SodiumContent] 740.1 [CarbohydrateContent] 12.8 [FiberContent] 3.1 [SugarContent] 6.9 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all vegetables and feta. Gently toss together and set aside. In a small bowl, whisk the remaining ingredients together. Pour dressing over the salad and toss again. Transfer to the refrigerator to chill, about 1 hour. Makes 4 servings.
[Name] Chinese Chicken Salad [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-02T17:54:00Z [Description] My sister Valerie shared this recipe with me around 1980. She orinally received it from a dear friend who claimed it was a family recipe.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/28/Njg8jLqRSwOZhQrvLkHV_328C8DBE-7236-4B71-AF90-2B5125B306B0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000206275/IVegWUQrSJ2jpEgKLAEh_65336532-73BB-48E9-80A9-231D39194A38.jpeg"] [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1/4", "2", "2", "1", "2", "1", "1", "1/2", "1/4", "3"] [RecipeIngredientParts] ["head lettuce", "romaine lettuce", "green onion", "toasted sesame seeds", "sugar", "salt", "ajinomoto", "black pepper", "rice vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.0 [FatContent] 14.2 [SaturatedFatContent] 2.4 [CholesterolContent] 32.2 [SodiumContent] 424.1 [CarbohydrateContent] 8.6 [FiberContent] 2.0 [SugarContent] 5.8 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] 8 Cups [RecipeInstructions] Toss first 6 ingredients in a large salad bowl. . Then add SAUCE followed by DRESSING.
[Name] Paul’s Chili [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-08-02T18:25:00Z [Description] Recipe from 1986 Better Home’s and Gardens magazine.  Can also be made in a crock pot.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000206275/1ABd5nkxQyiBAUcUMXiD_F8DC2C33-836A-49E4-B460-AB962BEA9C6A.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "2", "1/4", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["lean ground turkey", "onions", "red kidney beans", "dark red kidney beans", "black beans", "Italian-style tomatoes", "stewed tomatoes", "green chili peppers", "chili powder", "garlic powder", "dried oregano", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.7 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 26.1 [SodiumContent] 297.0 [CarbohydrateContent] 51.7 [FiberContent] 15.9 [SugarContent] 6.3 [ProteinContent] 24.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained], tomatoes and green chili peppers. Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.
[Name] Zucchini Garbanzo Bean Flour Muffins [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-08-02T18:42:00Z [Description] With our garden overflowing with zucchini we were excited to try out a muffin recipe using garbanzo bean flour. If you are new to garbanzo bean flour this is a great way to ease into it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1 1/3", "2", "3", "3/4", "1 1/4", "1 1/2", "1", "1", "1/4", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "fresh zucchini", "butter", "flour", "baking soda", "baking powder", "salt", "cinnamon", "ginger", "nutmeg", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.8 [FatContent] 8.8 [SaturatedFatContent] 5.4 [CholesterolContent] 35.1 [SodiumContent] 172.1 [CarbohydrateContent] 21.4 [FiberContent] 1.1 [SugarContent] 13.3 [ProteinContent] 2.2 [RecipeServings] 21.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°. Cream the eggs, sugar, vanilla then add zucchini and melted butter. Mix the dry ingredients and then fold into the wet ingredients. Coat each muffin cup in your muffin pan, using a spoon to distribute the dough evenly through the tins. Bake for 20-30 minutes or until done. Enjoy!
[Name] Rainbow Unicorn Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT40M [PrepTime] PT1H30M [TotalTime] PT2H10M [DatePublished] 2018-08-02T19:22:00Z [Description] From Coco Cake Land by Lyndsay Sung © 2018 Lyndsay Sung. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com
[Name] Honey Teriyaki Chicken Thighs [AuthorId] 224566 [AuthorName] Momma Zakaria [CookTime] PT20M [PrepTime] PT1H10M [TotalTime] PT1H30M [DatePublished] 2018-08-02T20:36:00Z [Description] This was a made up on the spot recipe, because I was craving honey teriyaki chicken, but didn't want to go out to eat. It is savory, sweet, and amazingly good! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["garlic powder", "mustard powder", "olive oil", "raw honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.9 [FatContent] 21.3 [SaturatedFatContent] 5.3 [CholesterolContent] 95.3 [SodiumContent] 1469.0 [CarbohydrateContent] 31.3 [FiberContent] 0.5 [SugarContent] 28.6 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.", "In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.", "Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.", "Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!" ]
[Name] Pesto Pasta Salad [AuthorId] 2002026010 [AuthorName] Angela D. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-08-02T20:38:00Z [Description] Make and share this Pesto Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["rotini pasta", "pesto sauce", "cherry tomatoes", "fresh mozzarella cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.7 [FatContent] 5.7 [SaturatedFatContent] 2.7 [CholesterolContent] 14.8 [SodiumContent] 123.7 [CarbohydrateContent] 54.6 [FiberContent] 2.8 [SugarContent] 3.4 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1] Cook the pasta according to instructions on the package, making sure the water is salted. Once cooked, drain and rinse with cold water. Shake out any excess water. 2] Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if mixture seems dry. 3] Cover and refrigerate until ready to serve. Before serving, stir. Keeps in fridge for up to 1 week.
[Name] Best Chicken Broth [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] PT8H [PrepTime] PT35M [TotalTime] PT8H35M [DatePublished] 2018-08-02T20:41:00Z [Description] Make and share this Best Chicken Broth recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "2", "1", "3", "10", "15", "2"] [RecipeIngredientParts] ["chicken feet", "onions", "carrots", "parsnips", "red bell pepper", "bay leaves", "peppercorns", "garlic cloves", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.5 [CarbohydrateContent] 8.4 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] 10 qts [RecipeInstructions] Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on. Add chicken feet and all the other ingredients into a large crockpot. Cover with filtered water and turn on low. Run overnight. In the morning remove ingredients from stock. Stock will be super concentrated. You can dilute this stock to the point where you have 10 quarts of stock. At this point the stock will be ready to use for whatever you need it for.
[Name] RoTel Black Bean Salsa [AuthorId] 1800075756 [AuthorName] lindalou [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-02T20:41:00Z [Description] Make and share this RoTel Black Bean Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "1/2", "10", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["black beans", "frozen corn", "tomatoes and green chilies", "red onion", "cilantro", "lime juice", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 95.6 [CarbohydrateContent] 8.8 [FiberContent] 2.5 [SugarContent] 0.2 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 3 cups [RecipeInstructions] Mix all ingredients. Cover and refrigerate for at least 30 minutes. Serve with tortilla chips.
[Name] Chicken Rollups [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-08-02T20:43:00Z [Description] Make and share this Chicken Rollups recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "3", "1", "75", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic cloves", "yellow onion", "parsley", "paprika", "eggplant", "asparagus", "sesame seeds", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.0 [FatContent] 35.2 [SaturatedFatContent] 7.2 [CholesterolContent] 139.3 [SodiumContent] 274.0 [CarbohydrateContent] 25.6 [FiberContent] 12.3 [SugarContent] 5.8 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Take chicken breasts and pound them thin. Make a mixture of goat cheese, olives, garlic, onions, parsley, and paprika in a food processor. Put a dollop of the mixture in each chicken breast and roll them up. Put a toothpick in them to hold shape, Then, dip them in an egg bath, then roll them in some crushed/food processed nuts or seeds.", "Peel an eggplant and slice it up. Take any excess mixture and stack the eggplant slices with the mixture in between, or put a dollop in the middle and roll it around as you did with the chicken (use a peeler or mandolin to get the eggplant thin enough to do this]. Add chicken breasts with mixture inside. Cut up some asparagus and add it to the pan. Bake for 25 minutes at 350 degrees." ]
[Name] Shrimpy Lentils [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-02T20:43:00Z [Description] Make and share this Shrimpy Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "3", "3", "2", "1", "3", "4", "1", "1", "4", "2"] [RecipeIngredientParts] ["lentils", "butter", "curry powder", "salt", "yellow onion", "carrots", "celery", "green beans", "lemon", "garlic cloves", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.9 [FatContent] 12.3 [SaturatedFatContent] 6.0 [CholesterolContent] 308.7 [SodiumContent] 4919.6 [CarbohydrateContent] 39.9 [FiberContent] 14.1 [SugarContent] 7.5 [ProteinContent] 43.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil lentils in salted/buttered/curried water for 30 minutes. Add onions, carrots, celery, green beans, and lemon juice for the next 10 minutes. Mix in shrimp and garlic for the last 5 minutes. Afterwards, turn heat to low. Let it simmer until there is no water left in the pot.
[Name] Big Old Stuffed Mushrooms [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-08-02T20:43:00Z [Description] Make and share this Big Old Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1", "1", "1", "2", "2", "4", "4"] [RecipeIngredientParts] ["portabella mushrooms", "ground turkey", "yellow onion", "garlic cloves", "parsley", "salt", "pepper", "basil", "oregano", "tomato sauce", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.3 [FatContent] 15.5 [SaturatedFatContent] 6.1 [CholesterolContent] 100.7 [SodiumContent] 2077.0 [CarbohydrateContent] 8.9 [FiberContent] 2.4 [SugarContent] 4.4 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean out the innards of some portabello mushrooms. Set them aside. Combine ground turkey with salt pepper, basil, & oregano. saute with onions, garlic, parsley, and jalepeno pepper in a saute pan. Add the innards of the mushrooms as well. Cook on high heat until turkey is browned. Add turkey/veggie hash to fill the mushrooms. Add a scoop of tomato sauce. Add a slice of mozzarella cheese on top. Bake at 350 for 20 minutes.
[Name] Easy Healthy Shakshouka [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-08-02T21:00:00Z [Description] Make and share this Easy Healthy Shakshouka 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/53/66/39/lfafmiZ4S8ebNSasVTeD_Shakshouka.jpg" [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "red bell pepper", "yellow onion", "garlic cloves", "diced tomatoes", "garam masala", "salt", "eggs", "avocado", "plain yogurt", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.4 [FatContent] 12.2 [SaturatedFatContent] 2.6 [CholesterolContent] 186.0 [SodiumContent] 667.1 [CarbohydrateContent] 15.8 [FiberContent] 4.3 [SugarContent] 9.5 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crack eggs gently into the skillet, cover with a lid, and cook until eggs are fully set. Alternatively, if you are using an oven-proof pan, you can cook the mixture in a preheated 350 F oven covered for 10 minutes. Top with avocado slices and plain yogurt or feta, and serve!
[Name] Tropical Chia Pudding [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-08-02T21:00:00Z [Description] Make and share this Tropical Chia 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/recipes/53/66/40/G0usFgGdQkChl10ubSpQ_Chia%20Pudding.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "2", "1", "1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["rolled oats", "milk", "salt", "vanilla extract", "orange", "fresh mango", "unsweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.4 [FatContent] 25.8 [SaturatedFatContent] 13.4 [CholesterolContent] 34.2 [SodiumContent] 205.1 [CarbohydrateContent] 62.2 [FiberContent] 9.0 [SugarContent] 30.4 [ProteinContent] 18.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine chia, oats, milk, vanilla, salt in a container and leave to set overnight or for at least 20 min. When ready to serve, toast coconut flakes in a dry pan on the stove over low heat for 3 minutes. Watch them closely! Divide pudding into two containers. Top with orange, mango, pepitas, and coconut flakes before serving.
[Name] Open-Face Turkey Pesto Sandwich [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-08-02T21:00:00Z [Description] Make and share this Open-Face Turkey Pesto Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/41/Y02rPJ5sSiydvjnUpL20_Turkey%20Sandwich.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, "1/4", "1/4", "1/4", "1", "1/2", "1/2", "6", "2", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["ground turkey", "olive oil", "salt", "pepper", "cumin", "arugula", "cherry tomatoes", "red onion", "fresh basil", "parmesan cheese", "olive oil", "salt", "black pepper", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 801.7 [FatContent] 37.6 [SaturatedFatContent] 8.2 [CholesterolContent] 66.9 [SodiumContent] 1349.1 [CarbohydrateContent] 79.0 [FiberContent] 5.2 [SugarContent] 5.7 [ProteinContent] 39.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.", "Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.", "Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto." ]
[Name] Roasted Beet Dip [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-08-02T21:00:00Z [Description] Make and share this Roasted Beet 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/53/66/42/UhWdZAFR6eX0BLxMDIZH_Beet%20Dip.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "2", "1/4", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["raw beets", "water", "olive oil", "salt", "black pepper", "pine nuts", "lemon zest", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.1 [FatContent] 6.6 [SaturatedFatContent] 0.8 [CholesterolContent] 1.0 [SodiumContent] 116.4 [CarbohydrateContent] 5.9 [FiberContent] 1.6 [SugarContent] 4.0 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F Toss beets with olive oil, salt, and pepper. Roast for about 30 minutes. Remove and blend in a high powered food processor with water and lemon zest until a purée is formed. Pour puree into a serving dish. Toast pine nuts in a dry skillet for 2 minutes or until just starting to turn golden. Top the spread with pine nuts, yogurt, and an extra drizzle of olive oil. Serve with your favorite crackers or veggies to dip.
[Name] Instant Pot Thai Green Curry Chicken [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-02T23:02:00Z [Description] Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/43/7hJYN00S2mAzT8yBiLT4_instant-pot-thai-green-curry-chicken_6099.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/43/JELDB2hnTDy7MULi8OhE_instant-pot-thai-green-curry-chicken_6082.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/43/Vgj2tDh0Qpa6QjEVvEry_instant-pot-thai-green-curry-chicken_6135.jpg" ] [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "2", "2", "1/2", "2", "2", "1", "1", "2", "1", "4", "1/2", NA] [RecipeIngredientParts] ["green curry paste", "coriander powder", "cumin powder", "onion", "coconut milk", "chicken breasts", "chicken broth", "fish sauce", "lime juice", "green bell pepper", "zucchini", "green beans", "bamboo shoots", "fresh lime leaves", "Thai basil", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.4 [FatContent] 32.2 [SaturatedFatContent] 21.9 [CholesterolContent] 72.6 [SodiumContent] 491.7 [CarbohydrateContent] 10.7 [FiberContent] 2.6 [SugarContent] 4.2 [ProteinContent] 28.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] In your instant pot, saute curry paste with spices for 30 seconds, until fragrant. Add onion and saute a couple of minutes. And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes. Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness. Add lime leaves and basil and serve with rice.
[Name] Smoked Whole Chicken [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2018-08-02T23:11:00Z [Description] Make and share this Smoked Whole Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["whole chicken", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.9 [FatContent] 35.3 [SaturatedFatContent] 10.1 [CholesterolContent] 162.6 [SodiumContent] 1314.4 [CarbohydrateContent] 0.7 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 38.3 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat your smoker to 250. Feel free to experiment with wood chips. I like apple, hickory, or maple. Remove the organs from the chicken if they are present. Rub the outside with the salt and pepper (no oil needed, the skin provides that]. Place breast side down in your smoker and smoke 3-5 hours or until internal temperature reaches 165. Allow to rest at least 15 minutes before carving to improve moistness.
[Name] Salsa Perfectamundo [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-03T13:20:00Z [Description] Make and share this Salsa Perfectamundo recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "16", "16", "2", "2", "1/4", "1", "1/4", "1", "2", "1/2"] [RecipeIngredientParts] ["red onion", "corn", "black beans", "tomatoes", "cabbage", "olive oil", "cilantro", "salt", "avocados", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.7 [FatContent] 20.5 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 1767.8 [CarbohydrateContent] 59.9 [FiberContent] 19.4 [SugarContent] 10.3 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss together onion, corn, beans jalapeno, tomatoes, cabbage, olive oil, cilantro, and salt in a big bowl. Add avocado last and squeeze in the juice from 1/2 a lemon.
[Name] Sausage Delight [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-08-03T13:21:00Z [Description] Make and share this Sausage Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "16", "16", "16", "1", "1", "1", "1", "8", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["black beans", "chickpeas", "corn", "onion", "bell pepper", "white button mushrooms", "broccoli", "tomato paste", "lemon", "salt", "pepper", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.8 [FatContent] 7.7 [SaturatedFatContent] 2.6 [CholesterolContent] 11.8 [SodiumContent] 3101.7 [CarbohydrateContent] 96.6 [FiberContent] 22.9 [SugarContent] 17.5 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the sausage out of the casings and brown them in a large pot on medium heat. Add onions, then chickpeas, then black beans, then peppers, mushrooms, and broccoli (together] then corn, then hot sauce, then tomato paste. Wait 1 or 2 minutes between each addition and stir regularly. Add salt and pepper as needed. Squeeze in the juice from an entire lemon. Stir in grated cheese. Turn on to low heat and let it sit for another 10 minutes or longer.
[Name] Five Flavor Fish [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-08-03T13:22:00Z [Description] Make and share this Five Flavor Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "16", "2", "1", "2", "1", "2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["carrots", "fresh spinach", "garlic cloves", "salt", "pepper", "swordfish steaks", "lemon", "paprika", "chili powder", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.8 [FatContent] 11.9 [SaturatedFatContent] 2.7 [CholesterolContent] 89.8 [SodiumContent] 7403.2 [CarbohydrateContent] 32.6 [FiberContent] 13.5 [SugarContent] 9.2 [ProteinContent] 37.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Julienne carrots, and a hot pepper. add spinach. Saute them with garlic until the carrots are soft and the greens are completely wilted, stirring regularly. Add salt and continue stirring. Slice half an onion long and thin and add it to the mix just before taking it off heat.", "In a saute pan, cook a swordfish steak -- seasoned with salt pepper and healthy dose of smoked paprika and a bit of chili powder and a half lemon on each side. Let it sit on medium heat for about 8-10 minutes on each side. Once its done, deglaze the pan with a little white wine, let it reduce, and pour it over the fish and veggies." ]
[Name] Peanut Butter Cookies [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-08-03T13:24:00Z [Description] Make and share this Peanut Butter 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/53/66/48/njM8WoI7QXuRB3ztT1yi_10156399827468190.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1 1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["peanut butter", "sugar", "brown sugar", "butter", "egg", "flour", "vanilla", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.1 [FatContent] 13.6 [SaturatedFatContent] 6.1 [CholesterolContent] 35.8 [SodiumContent] 189.3 [CarbohydrateContent] 29.5 [FiberContent] 1.0 [SugarContent] 18.3 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 12 Large cookie [RecipeInstructions] ["Made with Kitchen Aid blender.", "put peanut butter, butter, in bowl. Mix on stir for 30 seconds. Then 6 for 1 minutes.", "Add sugars, vanilla, egg. Speed 4, 2 minutes .", "Flour & baking soda - speed 2 for a minute.", "Heaping tablespoon of mix into balls - place ball on on ungreased cooking sheet.", "use fork, press firmly once north & once south.", "bake at 375 for 12 minutes.", "use toothpick to verify done. Toothpick should come out clean.", "move to cooling racks - wait a few minutes." ]
[Name] Meatless Loaf [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-08-03T14:01:00Z [Description] Make and share this Meatless Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "8", "8", "1", "4", "4", "8", "2", "16", "1", "1", "4", "2", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "shiitake mushrooms", "white button mushrooms", "yellow onion", "garlic cloves", "broccoli", "spinach", "black beans", "pecorino romano cheese", "quinoa", "eggs", "allspice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.8 [FatContent] 9.2 [SaturatedFatContent] 2.2 [CholesterolContent] 186.0 [SodiumContent] 1892.0 [CarbohydrateContent] 66.5 [FiberContent] 16.7 [SugarContent] 7.0 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Saute veggies in a pan with mushrooms and black beans. Take off heat when the spinach wilts, and put it in a meatloaf pan.", "On a separate burner, boil water and add quinoa. Mix it into the same meatloaf pan.", "Mix pecorino romano cheese into the meatloaf pan.", "Beat eggs and add salt pepper, and all spice, and pour it over the mixture in the meatloaf pan.", "Put the pan in the oven for about 45 minutes at 375.", "Use the liquid from the vegetables you sauteed earlier, add flour to make a roux, and then add water until it reaches the consistency of a gravy to pour over the loaf." ]
[Name] Italian Food [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-03T14:10:00Z [Description] Make and share this Italian Food recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "8", "4", "2", "1", "1", "1", "2", "8", "8", "2", "3"] [RecipeIngredientParts] ["garlic cloves", "yellow onion", "bell peppers", "bow tie pasta", "artichoke hearts", "chicken breasts", "oregano", "salt", "pepper", "crushed red pepper flakes", "tomatoes", "fresh mozzarella cheese", "basil leaves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1099.2 [FatContent] 39.1 [SaturatedFatContent] 13.9 [CholesterolContent] 233.4 [SodiumContent] 2369.9 [CarbohydrateContent] 123.2 [FiberContent] 27.3 [SugarContent] 11.4 [ProteinContent] 67.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil pasta and put it at the bottom of a casserole dish. Mix in the artichoke hearts. Saute garlic onions, peppers, and chicken breasts, Add salt, oregano, and crushed red pepper. Layer the veggies & chicken over the pasta and artichokes. Top layer will be fresh mozzarella, tomatoes, and basil leaves. Mix them up or stack them to resemble the Italian flag. Drizzle with olive oil and bake for 15 minutes at 300 degrees. Finish with balsamic vinegar.
[Name] Stacked Quesadillas [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-03T14:22:00Z [Description] Make and share this Stacked Quesadillas recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "4", "2", "1", "8", "1", "16", "12", "4"] [RecipeIngredientParts] ["flour tortillas", "chicken breasts", "portabella mushrooms", "garlic cloves", "tomatoes", "spinach", "yellow onion", "black beans", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 789.7 [FatContent] 41.8 [SaturatedFatContent] 21.7 [CholesterolContent] 159.1 [SodiumContent] 1599.7 [CarbohydrateContent] 47.1 [FiberContent] 11.6 [SugarContent] 6.2 [ProteinContent] 57.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute chicken tomatoes garlic, spinach, onions, and mushrooms with beans on high heat for 10 minutes. In a round baking dish, layer a tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, cheese. Add a splash of hot sauce between each layer. bake uncovered at 250 for 20 minutes.
[Name] Cooked Green Salad [AuthorId] 2002237495 [AuthorName] Puya N. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-08-03T14:45:00Z [Description] Make and share this Cooked Green Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "12", "1/2", "1", "3", "1/2", "1", "1", "1", "2", "4"] [RecipeIngredientParts] ["Brussels sprouts", "swiss chard", "green beans", "broccoli", "olive oil", "lemon", "salt", "pepper", "crushed red pepper flakes", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.4 [FatContent] 27.2 [SaturatedFatContent] 4.5 [CholesterolContent] 25.2 [SodiumContent] 4238.3 [CarbohydrateContent] 23.1 [FiberContent] 8.5 [SugarContent] 6.7 [ProteinContent] 12.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook the turkey bacon in a saute pan until crispy. Take it off heat and cut it into turkey bacon bits. In a large bowl, mix olive oil, lemon juice, salt, pepper, garlic and crushed red pepper flakes and turkey bacon. Add the grease from cooking the turkey bacon in the bowl as well. Steam brussel sprouts, spinach, green beans, swiss chard, and broccolli for 10 minutes. Strain it and dump it into the bowl. Toss it all together and serve.
[Name] Coconut Orange Julius [AuthorId] 284006 [AuthorName] mccarroll [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-03T15:29:00Z [Description] Make and share this Coconut Orange Julius recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "2", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["unsweetened coconut milk", "water", "sugar", "vanilla extract", "cream of coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.7 [FatContent] 27.3 [SaturatedFatContent] 24.3 [CholesterolContent] 0.0 [SodiumContent] 28.2 [CarbohydrateContent] 73.0 [FiberContent] 0.8 [SugarContent] 68.7 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Blend all the ingredients in a blender. Blend until combined. If desired, freeze mixture in ice cube trays. Then blend in blender to serve frozen version. You could also add ice cubes in the original mixture. I also want to try Jubes coconut gels in it. Kind of like bubble smoothies. Add about 25 calories for 1 T of gels.
[Name] Vanilla American Buttercream [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-03T18:50:00Z [Description] Make and share this Vanilla American Buttercream 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/53/66/54/9tbHGzkcTpQqg2HJkLUQ_P1010032.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/WsFzrq3QRcaqUt8yKvSg_P1010009.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/UFkOqmKaT1Wddy6ZIsXk_P1010030.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/foicFM0DS4SUgcCiHXMl_P1010002.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/q0XBJPTWQWsUd9IMZ6An_P1010004.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/909gCUhPQQeCXFstiBK0_P1010006.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/9yKc4mMWR2FwnQ2JkfAM_P1010007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/54/62PjRZISJudVZZVfvKha_P1010008.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "3/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "water", "milk", "sea salt", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5405.5 [FatContent] 184.1 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 632.2 [CarbohydrateContent] 959.8 [FiberContent] 0.0 [SugarContent] 941.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a stand up mixer fixed with paddle attachment, cream butter until smooth. Turn off mixer and add 2 cups powdered sugar, milk, and vanilla. Keep adding the powdered sugar in increments on a low, then medium speed until there is no more left. Stop and scrape bottom of bowl in between mixing. Set mixer on high speed and mix until smooth and fluffy.
[Name] Homemade Confetti Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-08-03T19:17:00Z [Description] Make and share this Homemade Confetti 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/53/66/55/8jToX12rQWqqAQVTtaIE_P1010029.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/55/x8UvyISETfqhuP88m3UK_P1010024.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/55/JoBoM4FGRVOEZeaCeMpK_P1010025.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/55/2AMR3pjcRz2bRmVChknA_P1010030.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3/4", "1", "1/2", "1/2", "1 1/4", "3", "2", "1/2", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "sea salt", "water", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4158.6 [FatContent] 127.0 [SaturatedFatContent] 19.4 [CholesterolContent] 558.0 [SodiumContent] 2487.2 [CarbohydrateContent] 693.1 [FiberContent] 10.2 [SugarContent] 403.4 [ProteinContent] 57.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle. Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing. Bake at 350F until cake bounces to touch and toothpick comes out clean.
[Name] Garlicky CHicken and Orzo Soup [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-08-03T19:48:00Z [Description] Make and share this Garlicky CHicken and Orzo Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "2", "2", "6", "2", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["garlic cloves", "carrots", "onion", "celery rib", "fresh thyme", "extra virgin olive oil", "chicken broth", "fresh parsley", "boneless skinless chicken breasts", "orzo pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.9 [FatContent] 9.2 [SaturatedFatContent] 1.7 [CholesterolContent] 72.6 [SodiumContent] 916.0 [CarbohydrateContent] 18.1 [FiberContent] 2.1 [SugarContent] 3.1 [ProteinContent] 32.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.", "2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.", "3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.", "4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.", "5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.", "6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper." ]
[Name] Potato and Chorizo Soup [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-03T19:49:00Z [Description] Make and share this Potato and Chorizo Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "4", "8", "2", "1 1/2", "1", "1/4", "1", "2", "2", "1 1/4"] [RecipeIngredientParts] ["leek", "red bell pepper", "garlic cloves", "chorizo sausage", "extra virgin olive oil", "yukon gold potatoes", "paprika", "red pepper flakes", "dry white wine", "chicken broth", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.1 [FatContent] 29.8 [SaturatedFatContent] 9.4 [CholesterolContent] 50.0 [SodiumContent] 1137.5 [CarbohydrateContent] 49.5 [FiberContent] 6.3 [SugarContent] 6.7 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut dark green leaves from leek and discard. Trim ends and halve leek length wise, then slice thin and wash thoroughly. Stem and seed bell pepper, the chop into 1/2 inch pieces. Mince garlic. Slice chorizo in half lengthwise, then slice crosswise 1/2 inch thick. Heat oil in Dutch oven until shimmering. Stir in leek, bell pepper. Cover, reduce heat to medium low and cook until vegetables are softened 5 to 7 minutes. While vegetables soften, peel potatoes and cut into 3/4 inch pieces. Stir in paprika and pepper flakes, garlic and chorizo into pot and cook uncovered about two minutes. Stir potatoes in chorizo mixture and cook for 2 to 4 minutes. Stir in wine and cook until wine is reduced by half, about two minutes. Stir in broth and bring to a simmer voer high heat. Reduce heat to medium low and simmer vigorously until potatoes are tender about 20 minutes. Off heat, stir in peas and parsley. Cover pot and let sit until peas are heated through about two minutes. Drizzle stew with extra olive oil to taste.
[Name] Country Ham and Red Eye Gravy (Loveless) [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-08-03T21:08:00Z [Description] Make and share this Country Ham and Red Eye Gravy (Loveless) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "8"] [RecipeIngredientParts] ["country ham", "dark brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.8 [FatContent] 37.9 [SaturatedFatContent] 13.8 [CholesterolContent] 63.6 [SodiumContent] 2723.6 [CarbohydrateContent] 60.7 [FiberContent] 1.5 [SugarContent] 18.5 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a cast iron skillet, add ham pieces and warm over medium low heat. Stirring when the ham starts to release its juices. Be sure that the the ham renders off enough fat to use 3 tbl. Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet. Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens. Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!
[Name] Chutney Raita [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-04T14:01:00Z [Description] A quick way to make up a dip or a raita. Tomato or mint chutney are good, but any kind of chutney (store-bought or homemade) can be used. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "4"] [RecipeIngredientParts] ["plain yogurt", "water", "chutney"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.4 [FatContent] 2.0 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 28.6 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 2.9 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] In a cereal bowl put the yogurt and water and stir to blend. Add the chutney and mix until well combined, adding more if desired. Check for salt. Variation: 1/4 teaspoons sugar can also be added. Leave out the water for a thicker dip.
[Name] Grandmas Zucchini Bread Recipe [AuthorId] 135525 [AuthorName] Art C [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-08-04T18:23:00Z [Description] Make and share this Grandmas Zucchini Bread Recipe 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/135525/iYSjyqmSba8dfRnkEbni_IMG_20180804_141428.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "salt", "baking soda", "baking powder", "cinnamon", "zucchini", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.7 [FatContent] 29.8 [SaturatedFatContent] 7.8 [CholesterolContent] 46.5 [SodiumContent] 428.9 [CarbohydrateContent] 39.3 [FiberContent] 2.6 [SugarContent] 35.2 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 2 loaves [RecipeInstructions] (Please note that the zucchini needs to be grated]. First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon. Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix! Pour into 9x5 loave pans. Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
[Name] Easy Italian Sausage Spaghetti [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-08-05T15:02:00Z [Description] This was really good--simple but good. I added some basil and oregano, and I skipped the salt. Will post as written. Recipe courtesy of Simply Recipes. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "4", "28", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "italian sweet sausage", "whole canned tomatoes", "spaghetti", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.7 [FatContent] 16.7 [SaturatedFatContent] 5.0 [CholesterolContent] 30.1 [SodiumContent] 664.4 [CarbohydrateContent] 97.0 [FiberContent] 6.2 [SugarContent] 9.0 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a tablespoon of olive oil in a large skillet on medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute longer.", "While the onions are cooking, put a large pot of salted water on to boil for pasta (I skip the salt and add olive oil].", "Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings and add to pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium or medium high heat until lightly browned.", "Lightly puree the whole peeled canned tomatoes and juices in a blender, and add to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a light simmer.", "Once the pasta water is boiling, add the pasta. Allow the water to return to a rolling boil. Cook, uncovered, for as long as the directions on the package say--about 10 to 12 minutes. When pasta is al dente, remove the pot from the heat. Drain the pasta and place it in a serving bowl.", "Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese." ]
[Name] Instant Pot or Slow Cooker Pork Carnitas [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT8M [PrepTime] PT10H [TotalTime] PT10H8M [DatePublished] 2018-08-05T15:12:00Z [Description] This was terrific. Recipe courtesy of Cooking Classy. We added 3 or 4 cinnamon sticks, but recipe posted as written. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/62/BUppHx2YSZOWfmmNM5Yx_instant-pot-slow-cooker-pork-carnitas_5963.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/62/n2F1wpQzS0JASj17FDqg_instant-pot-slow-cooker-pork-carnitas_5976.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/62/m1RHAGwRRpux5oAi5gFJ_instant-pot-slow-cooker-pork-carnitas_5905.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs"] [RecipeIngredientQuantities] ["3", "3/4", "3/4", "3", "2", "1", "2", "2", "1", "1", "1/4", "1", "6", "1 1/2", NA] [RecipeIngredientParts] ["boneless pork shoulder", "low sodium chicken broth", "fresh lime juice", "salt", "fresh ground black pepper", "ground cumin", "dried Mexican oregano", "ground coriander", "dried ancho chile powder", "cayenne pepper", "yellow onion", "garlic cloves", "corn tortilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 550.0 [FatContent] 42.7 [SaturatedFatContent] 14.1 [CholesterolContent] 138.2 [SodiumContent] 813.3 [CarbohydrateContent] 6.6 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 33.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Slow cooker method: Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic. Cover and cook on low heat for 8 hours. Leave liquid in slow cooker, remove pork and shred with 2 forks. Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes]. Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth], drizzle with oil and toss and spread into an even layer. Position oven rack near broiler and preheat broiler to high. Broil until pork is browned and crispy in places about 3 to 6 minutes. Serve warm with tortillas and desired toppings. Instant Pot method: Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic. Cover and seal lid (make sure valve is set to sealing position], press manual or high pressure, and select 60 minutes. Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure. Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker. Shred pork and proceed with broiling method above. Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
[Name] Southern Pecan Praline Cake [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-08-05T19:41:00Z [Description] Although made from box ingredients, this cake is really good. It’s great for pot lucks, and it keeps and freezes well. The geniuses wouldn’t let me say that vegetable oil can be substituted for the coconut oil.  [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["eggs", "coconut oil", "water", "roasted pecan"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.1 [FatContent] 28.6 [SaturatedFatContent] 18.5 [CholesterolContent] 74.4 [SodiumContent] 113.6 [CarbohydrateContent] 23.0 [FiberContent] 1.1 [SugarContent] 17.4 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray. Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again. Pour the batter into the prepared baking pan. Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack. To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve. RECIPE NOTES. Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months. *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
[Name] Chef Ali LaRaia's Corn Agnolotti [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-08-06T14:01:00Z [Description] The Corn Agnolotti is Chef Ali LaRaia's dish from The Sosta that is being featured at the Manzo at Eataly Flatiron chef collaboration with Adam Hill. Ali LaRaia’s Corn Agnolotti with an Invincible Summer Farm Heirloom Tomato Pomodoro Sauce, will be added to the Manzo menu for the month of August. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/J0mujo2Q6mtRS3C2eCxT_corn.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "20", "10", "600", "10", "40", "40", "6", "1", "10", "1300", "40", "40", "8", "1"] [RecipeIngredientParts] ["corn", "shallots", "garlic", "ricotta cheese", "basil", "olive oil", "butter", "kosher salt", "cracked black pepper", "garlic", "olive oil", "butter", "kosher salt", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2606.9 [FatContent] 225.2 [SaturatedFatContent] 102.1 [CholesterolContent] 477.0 [SodiumContent] 6571.1 [CarbohydrateContent] 80.4 [FiberContent] 16.7 [SugarContent] 36.1 [ProteinContent] 82.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] FOR CORN FILLING. Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well. FOR HEIRLOOM TOMATO SAUCE. Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes. FOR GARNISH. Add basil, shaved Parmesan and fresh corn kernels.
[Name] Ginger Apple Crumble Bars & Raspberry Whipped Coconut Cream [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-08-06T14:09:00Z [Description] Make and share this Ginger Apple Crumble Bars & Raspberry Whipped Coconut 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/recipes/53/66/65/0vE6xeQNWvce9hPLA34A_0S9A0712.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/65/jPrsPLmQQXBotYrPXzaC_0S9A0709.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/65/4MnoBl0rQ22AN6orCMVq_0S9A0724.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1 1/2", "1 1/2", "3", "1/4", "10", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["apple", "coconut oil", "vanilla extract", "ground ginger", "ground cinnamon", "ground allspice", "old fashioned oats", "baking powder", "sea salt", "unsalted butter", "maple syrup", "raspberries", "honey", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.3 [FatContent] 28.8 [SaturatedFatContent] 20.8 [CholesterolContent] 38.2 [SodiumContent] 222.0 [CarbohydrateContent] 36.0 [FiberContent] 4.9 [SugarContent] 18.4 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F or 170 degrees C. Line an 8x8- inch baking dish with parchment paper, leaving the edges overhanging. To make the apple filling, grate an apple on the large holes of a grater. Place grated apples in a clean towel and squeeze gently to remove some of the moisture. Place apples in a medium bowl and stir in the coconut oil, vanilla extract, ground ginger, ground cinnamon and ground allspice. Set aside. To make the crumble cake, in a large bowl, stir to combine the oats, almond flour, baking powder and salt. Add melted butter and stir to combine, then add 1/2 cup maple syrup and stir to combine completely. Add about half of the mixture into the bottom of the prepared baking dish, pressing to cover the bottom completely. Top with the grated apple mixture, spreading to cover the base. Top the apples with remaining crumble. Bake in preheated oven for 40 minutes, or until the top crumble is golden and the cake is baked through. Let cool before slicing. To make raspberry whipped coconut cream, place raspberries, 1 tablespoon water and honey in a small pot over medium heat. Cook until berries are softened, about 5 minutes. Transfer to a blender and blend until smooth. Let cool to room temperature and refrigerate until chilled. Remove coconut milk from refrigerator and scrape the solids off the top of the coconut milk. Place in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, about 3-5 minutes on medium high speed. Remove from stand and fold in raspberry puree,. To serve, slice the baked oats mix into bars and top with raspberry whipped coconut cream.
[Name] Honey Soy Crispy Garlic Green Beans [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-08-06T14:13:00Z [Description] Make and share this Honey Soy Crispy Garlic Green Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/66/1SQtFvueQxmCIxHUbHld_0S9A0790.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/66/xMaSV4LS9SLXqi7cz6D7_0S9A0825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/66/ajjRD7NISvC48cEz9X0X_0S9A0827.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "3", "2", "1", NA, NA] [RecipeIngredientParts] ["honey", "lemon", "soy sauce", "garlic", "green beans", "olive oil", "shallots", "lemon", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 341.3 [CarbohydrateContent] 11.4 [FiberContent] 2.5 [SugarContent] 5.8 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl whisk to combine honey, lemon juice, soy sauce and 1 tablespoon finely chopped garlic. Set aside. Bring a large pot of salted water to a boil and cook the green beans for 2 minutes, tenderizing them but keeping them crispy. Transfer beans to a bowl filled with ice water, then drain and pat dry. Heat olive oil in a large sauté pan over medium high heat. Stir in the sliced shallots and cook until toasted and golden, about 2-3 minutes. Remove with a slotted spoon and drain on a towel-lined plate. Next, fry the sliced garlic in the same pan until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a towel-lined plate. Add the beans to the oil and and cook for 2 minutes or until slightly blistered. Stir in the honey and soy sauce mixture and cook for another minute. Season to taste with salt and pepper and transfer beans to a serving plate. Sprinkle over fried shallots and fried garlic and serve with lemon wedges.

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