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[Name] Lamb & African Fruit Sosaties [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-08-06T14:19:00Z [Description] Make and share this Lamb & African Fruit Sosaties 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/53/66/67/QMf6TEnT14qO4WUKrXLQ_0S9A0861.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/67/0arwzSfMT7qwB6ERgVVn_0S9A0876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/67/JCrQ97bhTDmiC5ESwBop_0S9A0906.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", "1", NA, "2 1/2", "1", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "yellow onion", "Madras curry powder", "ground coriander", "honey", "tamarind juice", "lemon", "leg of lamb", "rosemary sprig", "kosher salt", "ground black pepper", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.7 [FatContent] 31.1 [SaturatedFatContent] 11.7 [CholesterolContent] 126.6 [SodiumContent] 113.1 [CarbohydrateContent] 28.1 [FiberContent] 4.8 [SugarContent] 21.6 [ProteinContent] 37.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium sauté pan, heat olive oil over medium heat. Cook the onions, stirring occasionally, until soft and caramelized, about 5-7 minutes.Stir in the curry powder and coriander,cooking for another minute to toast the spices. Drizzle in the honey, tamarind water and lemon juice. Bring to a boil and then take off the heat and set aside to cool completely. In a large bowl combine the lamb, apricots, peaches and rosemary sprigs. Pour the marinade over, folding to coat completely. Cover and marinate, refrigerated, for 4 hours or up to overnight. Soak 8 wooden skewers in warm water for 10 minutes. Remove the marinating lamb mixture from the refrigerator. Thread ingredients onto the skewers alternating between lamb, peach and apricot, repeating for three combinations on each skewer. Heat a large grill pan over medium high heat or preheat an outdoor grill. Grill kebabs for 15-20 minutes, about 3-5 minutes per side. Transfer to a platter, garnish with rosemary sprigs and serve with Basmati Rice with Pistachio Pesto.
[Name] Mango Mint Chutney [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-08-06T14:24:00Z [Description] Make and share this Mango Mint Chutney 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/53/66/68/kAeeDckiRqSGc8LutvvU_0S9A0833.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/68/SDUX9S9RmDgrbv7oSIEA_0S9A0852.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/68/59svjqFQb6KFLpRyoLGQ_0S9A0854.jpg"] [RecipeCategory] Chutneys [Keywords] ["Sauces", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "2", "2", "1", NA, "1/3"] [RecipeIngredientParts] ["extra virgin olive oil", "yellow onion", "ginger", "mangoes", "curry powder", "honey", "white wine vinegar", "water", "lemon", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.9 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 46.3 [FiberContent] 5.0 [SugarContent] 40.5 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.", "Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating." ]
[Name] Roasted Caramelized Pears With Spiced Walnut Granola [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-08-06T14:27:00Z [Description] Make and share this Roasted Caramelized Pears With Spiced Walnut Granola 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/53/66/69/UaOtNAGQXyyPYGTbuVUA_0S9A0638.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/69/c4aNjmF4QqKUC34YCTwn_0S9A0632.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/69/1lhKsdHRMCY89xozSxAX_0S9A0623.jpg"] [RecipeCategory] Breakfast [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "1", "3", "1", "4", "1", "1/2", "1", "2/3", "4 -5"] [RecipeIngredientParts] ["walnuts", "rolled oats", "chili powder", "kosher salt", "maple syrup", "olive oil", "unsalted butter", "pears", "fresh cranberries", "orange, rind of", "whole allspice", "yogurt", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.2 [FatContent] 23.8 [SaturatedFatContent] 4.2 [CholesterolContent] 8.6 [SodiumContent] 120.8 [CarbohydrateContent] 37.6 [FiberContent] 7.4 [SugarContent] 14.4 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl stir to combine the walnuts, rolled oats, chili powder, salt, 1 tablespoon maple syrup and olive oil. Spread evenly onto prepared baking sheet and bake for 15-20 minutes turning twice for a golden crunch. Remove and allow to cool. In a large oven safe sauté pan, melt butter over medium high heat. Place pears in pan, cut side down, and cook until golden and caramelized, about 5 minutes. Add cranberries, 1/2 cup maple syrup, juice and zest of 1/2 orange and allspice to the pan. Transfer to the oven and bake or 30 minutes or until cooked through. Turn the pears half way through the baking time and baste with pan juices. Spread yogurt onto a serving plate or platter and top with pears and cranberries. Sprinkle spiced walnut granola over the pears and drizzle with orange maple pan sauce. Garnish with mint sprigs to serve.
[Name] Perfectly Cooked Salmon With 2 Fruit Slaw [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-08-06T14:33:00Z [Description] Make and share this Perfectly Cooked Salmon With 2 Fruit Slaw recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/70/kVz8L84SnKmT8gslVJ5A_0S9A0650.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/70/hlVlpwmSSySkUe2kgFiX_0S9A0672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/70/nuKp7PH5RuiUlsSPpdc7_0S9A0676.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1/2", "4", "4", "6", "6", "1", "1/2", "1/2", "4", "4", "3", NA] [RecipeIngredientParts] ["cashews", "coconut milk", "beets", "olive oil", "thyme", "kumquats", "pomegranate seeds", "white cabbage", "salmon fillets", "lemon wedges", "Italian parsley", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 873.0 [FatContent] 58.2 [SaturatedFatContent] 17.6 [CholesterolContent] 94.2 [SodiumContent] 526.5 [CarbohydrateContent] 41.6 [FiberContent] 10.7 [SugarContent] 20.2 [ProteinContent] 53.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.", "Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.", "In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil] for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.", "Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.", "To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley." ]
[Name] Charred Lemon Shrimp Skewers [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-08-06T14:36:00Z [Description] Make and share this Charred Lemon Shrimp Skewers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/71/6AvtNBcRSUuruWGkgtaC_0S9A0697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/71/cF0Z6EZWTdaHitKjWuFQ_0S9A0685.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/71/8U0WuX8CQrGuj6wIqdnO_0S9A0708.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "2", "2/3", "2", "1", "1", "8", "1", "20", "1/2", NA, NA, "2", "1/4", "3/4", "3/4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["red wine vinegar", "lemons", "olive oil", "rosemary", "red bell pepper", "red onion", "cremini mushrooms", "zucchini", "shrimp", "kosher salt", "ground black pepper", "garlic cloves", "parsley", "mint", "anchovies", "olive oil", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.9 [FatContent] 68.7 [SaturatedFatContent] 9.3 [CholesterolContent] 39.5 [SodiumContent] 297.1 [CarbohydrateContent] 16.6 [FiberContent] 5.5 [SugarContent] 6.1 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours. Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours. For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined. Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients. Grill vegetables skewers on a high heat grill (350-400 F.] uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside. Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred. To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.
[Name] Sweet Potato Boats With Roasted Tomato Sauce [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-08-06T14:39:00Z [Description] Make and share this Sweet Potato Boats With Roasted Tomato Sauce 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/53/66/72/LbmYszGPS2O9oGqkVik9_0S9A0617.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/72/Z8r3LgWiSAeYeGqJ2r1x_0S9A0583.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/72/F0Mvwv3RUSPpScJR4lQt_0S9A0597.jpg"] [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "3", "2", "3", "2", "2", "1", "1/2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["sweet potatoes", "garlic cloves", "shallots", "grape tomatoes", "olive oil", "red wine vinegar", "tomato paste", "parsley", "cottage cheese", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.9 [FatContent] 17.2 [SaturatedFatContent] 2.1 [CholesterolContent] 4.5 [SodiumContent] 266.2 [CarbohydrateContent] 38.4 [FiberContent] 7.4 [SugarContent] 10.4 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through. Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy. Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth. In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste. To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.
[Name] Sourdough Starter [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT2M [PrepTime] PT120H [TotalTime] PT120H2M [DatePublished] 2018-08-06T14:45:00Z [Description] Make and share this Sourdough Starter 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/53/66/73/WXCfLgCxQy268pfb2pop_0S9A1318.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/73/oj83PnifQIan3ZA3tKm9_0S9A1293.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/73/nSXsMBqTQgGOFZAkbhhL_0S9A1300.jpg"] [RecipeCategory] Breads [Keywords] "Easy" [RecipeIngredientQuantities] ["100", "100", "5"] [RecipeIngredientParts] ["wheat flour", "water", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.0 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 72.0 [FiberContent] 10.7 [SugarContent] 0.4 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 1 starter [RecipeInstructions] ["In a mixing bowl combine flour and water making sure there are no clumps. Then press the cranberries evenly into the wet mix cover with a lightly wet tea towel and keep in a warm place for 24 hours.", "Remove cranberries along with 90% of the mix before replacing with 100 grams of fresh flour flour and 100 grams water, cover with lightly wet tea towel and keep in a warm place for 24 hours.", "Repeat step 2, (this is re-feeding, providing the microbes with fresh food to thrive and grow].", "By now you might see some bubbles on the surface of your mix and a funky smell this is a good sign and typically it is ready for use, but I always like to go an extra day. If you are yet to experience this keep going until you do.", "This next day you are ready to transfer your dough to an airtight container and keep it in the pantry. Be sure to remove a portion every day either for use in a sourdough or to re-feed.", "Factor to consider.", "-The Cranberries contain natural sugars for the bacteria to initially feed off and begin to grow, you can do it without, but I like the little boost they can give.", "-You are growing bacteria which means they develop more efficiently in warmer temperatures, hence the reason for leaving in the warmer locations overnight." ]
[Name] Sourdough Bread [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2018-08-06T15:33:00Z [Description] Make and share this Sourdough Bread 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/53/66/74/37vhtb00QpybdR2HSwCH_0S9A1355.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/74/1emOoq79Q0SCt6GOZ71K_0S9A1348.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/74/a29IHuFkSwKV24JviWpG_0S9A1369.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "3", "5 1/2", "2"] [RecipeIngredientParts] ["Sourdough Starter", "water", "bread flour", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2517.2 [FatContent] 6.9 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 14016.1 [CarbohydrateContent] 527.4 [FiberContent] 18.7 [SugarContent] 2.1 [ProteinContent] 71.4 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] In a large mixing bowl combine the sourdough starter with 1/2 a cup water and 1/2 cup flour. Cover and let stand overnight or for 12 hours at room temperature. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Add the remaining water to the bowl, dissolving the previous days mix before gradually adding the remaining flour. Mix until smooth and well combined. Transfer to a lightly oiled large bowl, cover with a clean towel and let the dough rest for 30 minutes to 4 hours. Once the dough has risen, sprinkle in salt and then start to kneed. Grab the dough from one end, lift it up and fold it over on top of itself. Turn the dough 90 degrees and repeat the action for another 4 minutes. Place dough back in the bowl, allow to rest for 30 minutes and repeat process 4 more times. The dough should now be light and fluffy, spin the dough on itself tucking the edges overlapping underneath creating a lovely circular strong dough. Place a tea towel inside a bowl, dust with flour and transfer to a fridge and leave for overnight. In the morning turn your oven to the highest temperature and place a medium dutch oven inside to heat for 20 minutes. Remove your dough from the fridge, bring to room temperature before turning into hot dutch oven. Slice two parallel lines 1 1/2 inches from each other. Cover pot with lid and bake for 20 minutes before lowering temperature to 450 F, removing lid and cooking for another 25-30 minutes or until crust is deeply browned. Allow to cool at least 15-20 minutes before serving.
[Name] Sourdough Toast With Greek Topping [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-06T15:39:00Z [Description] Make and share this Sourdough Toast With Greek Topping 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/53/66/75/wNKKkNe1SHGo4217nqj6_0S9A1395.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/75/nhfq56r0SNmaXn08RrUf_0S9A1387.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/75/XgFe893IQLu7EWyiZH9t_0S9A1429.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "2", "2", "3", "1", "4", "3", NA, NA] [RecipeIngredientParts] ["kalamata olive", "cherry tomatoes", "cucumber", "dill", "capers", "red onions", "extra virgin olive oil", "red wine vinegar", "Sourdough Bread", "feta cheese", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.3 [FatContent] 16.9 [SaturatedFatContent] 3.9 [CholesterolContent] 30.2 [SodiumContent] 574.9 [CarbohydrateContent] 25.9 [FiberContent] 2.8 [SugarContent] 4.0 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine olives, tomatoes, cucumber, chopped dill, capers, olive oil, red wine vinegar, salt and pepper. Spoon over sourdough toast and top with crumbled feta cheese, dill sprigs and ground black pepper.
[Name] Avocado Bruschetta [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-06T15:41:00Z [Description] Make and share this Avocado Bruschetta 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/53/66/76/aERSs45DT0Gp89JK8YDC_0S9A1471.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/76/LoFGBiPiT7yL4ZWlNWM4_0S9A1438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/76/HBSnikizSAui5PbE1OXN_0S9A1448.jpg"] [RecipeCategory] Breads [Keywords] ["Avocado", "Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "2", "3", "2", "2", NA, "1"] [RecipeIngredientParts] ["avocados", "lemon", "Sourdough Bread", "tomatoes", "parsley", "extra virgin olive oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.0 [FatContent] 24.1 [SaturatedFatContent] 3.7 [CholesterolContent] 20.7 [SodiumContent] 212.1 [CarbohydrateContent] 31.9 [FiberContent] 8.8 [SugarContent] 3.5 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut avocados in half and spoon out pulp into a medium bowl. Add lemon juice, salt and a pinch chili flakes and mash with a fork to combine. Spread avocado on toast and top with chopped tomatoes, onion, parsley and a drizzle of olive oil.
[Name] Avocado Pesto Toast Egg [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-08-06T17:58:00Z [Description] Make and share this Avocado Pesto Toast Egg recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "3", "4", "3", "1/4", "1/2", "4", "4"] [RecipeIngredientParts] ["pine nuts", "avocados", "garlic cloves", "lemon juice", "salt", "basil leaves", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.5 [FatContent] 33.6 [SaturatedFatContent] 5.4 [CholesterolContent] 186.0 [SodiumContent] 355.9 [CarbohydrateContent] 29.0 [FiberContent] 11.3 [SugarContent] 2.9 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Toast the pine nuts and cool.", "pit and scoop the avocados.", "add everything but the bread and eggs to the food processor pulse to blend until pesto consisity. taste and adjust salt if required.", "if there isn't enough mixture to process add one more avocado Sometimes you need more lemon juice as well.", "spread thickly on the each toast and top with an over easy egg or your preference of egg.", "depending on the size of the avocados there will probably be enough for an everyone to have an extra slice." ]
[Name] Nif's Cajun Macaroni and Cheese [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-06T18:16:00Z [Description] Yummy Mac and Cheese with a bit of a kick! A delicious and creamy side dish to compliment other spicy Cajun dishes. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/78/gjsfVHDRRAOruqUjrh63_IMG_7143.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/536678/PNCl3NfQSGOOTahUv6BC_cajunmacncheese.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/78/MoyMsFEzRUSGRzjSBrog_IMG_7127.JPG"] [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2", "1", "2", "2", "2", "1", NA, "1/4", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken bouillon", "macaroni", "butter", "all-purpose flour", "1% low-fat milk", "half-and-half", "monterey jack cheese", "cheddar cheese", "dried parsley", "butter", "panko breadcrumbs", "monterey jack cheese", "sharp cheddar cheese", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 775.5 [FatContent] 44.1 [SaturatedFatContent] 27.2 [CholesterolContent] 127.0 [SodiumContent] 741.6 [CarbohydrateContent] 60.6 [FiberContent] 2.6 [SugarContent] 6.0 [ProteinContent] 33.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F Spray or butter a 9 x 13\" baking dish. To make macaroni: Add bouillon to large pot of water and bring to boil. Once water is boiling, add macaroni and cook until al dente (not quite fully cooked], usually about 4-5 minutes. Drain macaroni in colander. To make sauce: While the water is heating and pasta is cooking, melt butter In a large saucepan, over medium heat. Once melted, whisk in flour and cook for about 1 minute, until the flour starts to brown a bit. While whisking constantly, add milk and then cream in a steady stream. Allow the sauce to come to a simmer but keep whisking so it doesn't burn! Once the sauce comes to a simmer, stir in the 2 cups Jack cheese and 2 cups cheddar (don't use the cheese for the topping!], adding about a cup at a time. Stir constantly making sure each addition of cheese is melted before adding the next. Add 2 tsps Cajun seasoning, dried parsley, salt and pepper to taste and remove from heat. Add the cooked, drained pasta to cheese sauce. Stir until macaroni is fully coated. Pour the cheesy mixture into the prepared casserole dish. Prepare the Topping: In a small bowl, mix the melted butter with the Panko bread crumbs, 1/2 tsp Cajun seasoning and black pepper, mixing with a fork until bread crumbs are evenly coated. Sprinkle the macaroni and cheese with the remaining 2 cups shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese. Bake until browned and bubbly, about 25 to 30 minutes. Allow to sit for a few minutes before serving. Hot stuff!
[Name] Croissant Bread Pudding [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-08-06T18:52:00Z [Description] One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/79/O0nAuwIRxSFcPAcqZ9MT_Croissant%20Bread%20Pudding_0237.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/79/OjVcdIfQLGzbdFGA3icD_Croissant%20Bread%20Pudding_0229.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/79/qCcRuMecQtKZU8VqStOb_IMG_20180805_193809.jpg"] [RecipeCategory] Dessert [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "2", "2", "1", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["milk", "heavy cream", "sugar", "brown sugar", "eggs", "vanilla", "cinnamon", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 524.9 [FatContent] 30.9 [SaturatedFatContent] 16.1 [CholesterolContent] 159.8 [SodiumContent] 87.2 [CarbohydrateContent] 58.0 [FiberContent] 0.8 [SugarContent] 52.2 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare a 9x13 baking dish with cooking spray or rub with butter. Place croissant cubes in the bottom of pan. Sprinkle cubes with pecan pieces. In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist. Cover with foil and refrigerate for 1-3 hours. Preheat oven to 350°F. Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly. Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
[Name] Balsamic French Onion Smothered Steak [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-08-06T20:24:00Z [Description] For lunch I had made a simple recipe for french onion soup and I had a good amount left over. So I just decided to make a creamy sauce from it and pour it over some steak and see what happens. Well, it's good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1267504/RjG6SqLTjq7IlJzjjspQ_38451435_10216781575150005_7264607512379260928_n.jpg" [RecipeCategory] Steak [Keywords] ["Onions", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sirloin tip steaks", "white wine vinegar", "swiss cheese", "cornstarch", "rosemary", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1350.5 [FatContent] 80.8 [SaturatedFatContent] 31.7 [CholesterolContent] 456.0 [SodiumContent] 2117.2 [CarbohydrateContent] 20.1 [FiberContent] 1.8 [SugarContent] 6.7 [ProteinContent] 131.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1 or or more before frying your steak, place in a bowl with salt, pepper, balsamic vinegar, and white wine vinegar. Let marinate. When ready to start cooking. Get your french onion soup out. Preferably your leftover french onion soup was packed with onions and garlic. Place your french onion soup in a pan on about medium high and get a simmering boil to thicken it up and reduce it. Once it gets to the flavor and consistency thats acceptable to you, add about a tablespoon of corn starch with a little water into the soup and thicken it more till it's like a gravy. Add your half & half cream. Heat a pan to medium high heat and add some butter and some olive oil. And if you have it, some rosemary. Once heated, place steak alone in pan and let cook a few minutes until the sides begin to rise in brown. Turn over and cook more. Once both sides are cooked, place the leftover vinegar juices in the pan to roast up with the steak. If the sauce starts to caramelize, add a little water. When your steak is getting close to the doness you prefer (my pic displays a medium]. Now pour some of the gravy over your steak. Picking up all the vinegar juices that cooked up. Once your steak is about done, put it on a plate and let it sit. Place a slice of swiss on top of it you prefer. Pour your desired amount of french onion sauce over your steak and enjoy.
[Name] Crispy Chicken With Moroccan Carrot Salad [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-06T20:59:00Z [Description] Make and share this Crispy Chicken With Moroccan Carrot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "2", "1", "3", "2", "1", "2"] [RecipeIngredientParts] ["chicken breast halves", "oranges", "lemon", "harissa", "carrot", "feta cheese", "of fresh mint", "chickpeas", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 820.0 [FatContent] 39.6 [SaturatedFatContent] 12.1 [CholesterolContent] 202.9 [SodiumContent] 829.5 [CarbohydrateContent] 45.1 [FiberContent] 10.0 [SugarContent] 12.8 [ProteinContent] 70.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Trim chicken and pat dry with paper towels. Using a meat pounder, pound thick part of breast to 3/4 to 1--inch thickness. Season chicken with salt and pepper.", "Place chicken, skin side down, in cold 12-inchnon stick skillet. Cover skiller and place over medium heat. Cook chicken, without moving, until skin is light golden brown, about 15 minutes.", "Cut away peel and pith from oranges. Holding fruit over a bowl, use paring knife to release segements from memebranes. Cut segments in half crosswise and let drain in mesh strainer reserving juice. squeeze 1 tablespoon lemon juice. Whisk Harissa, lemon juice and 1/2 teaspoon salt into reserved orange juice add orange segments to bowl and set aside.", "Increase heat in skillet to medium-high and continue to cook, covered until skin is deep golden brown and crisp. Transfer chicken, skin side up, to platter tent with foil.", "Meanwhile, peel and shred carrots. Cut feta into 1/2 inch pieces. Drain and rinse chick peas. Add carrots to dressing in bowl and gently toss to coat. Let sit until liquid starts to pool in bottom of bowl, 3- 5 minutes.", "Drain Salad in fine-mesh strainer and return to bowl. Stir in oil, feta, chickpeas and mint. Season with salt and pepper. Serve with chicken." ]
[Name] Chicken With Creamy Butternut Squash Orzo [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-08-06T20:59:00Z [Description] Chicken breast with a delicious orzo butternut squash side dish. Ready in 45 minutes to save even more time, buy prepped butternut squash. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "2", "1", "3 1/2", "2", "3", "1", "4", "1/4", "4"] [RecipeIngredientParts] ["garlic cloves", "butter", "orzo pasta", "chicken broth", "parmesan cheese", "fresh chives", "lemon", "nutmeg", "chicken breast halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.5 [FatContent] 18.8 [SaturatedFatContent] 8.6 [CholesterolContent] 74.2 [SodiumContent] 1001.6 [CarbohydrateContent] 62.6 [FiberContent] 7.0 [SugarContent] 7.5 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.", "Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.", "Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.", "While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.", "While orzo is cooking grate parmesan (1 cup] mince three tablespoons chives and squeeze 1 teaspoon lemon juice.", "Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken." ]
[Name] Chicken Mole With Cilantro Lime Rice and Beans [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-06T21:00:00Z [Description] Make and share this Chicken Mole With Cilantro Lime Rice and Beans recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "2", "2", "1", "2", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["white rice", "onion", "diced tomatoes", "raisins", "chili powder", "chicken broth", "creamy peanut butter", "black beans", "chicken thighs", "fresh cilantro", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1036.4 [FatContent] 44.6 [SaturatedFatContent] 11.6 [CholesterolContent] 191.0 [SodiumContent] 477.8 [CarbohydrateContent] 104.7 [FiberContent] 14.8 [SugarContent] 16.4 [ProteinContent] 57.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse rice in strainer until water runs clear. Bring rice, 2 1/4 cups water, and to simmer over medium heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes.", "While rice cooks, chop onion and drain tomatoes. Microwave oil, raisins, chili powder, cocoa, and onion in bowl, stirring occaisionally, until onions is softened, about three minutes. Process broth, peanut butter, tomatoes, and onion mixture in blender until smooth, about 1 minute. Transfer puree to 12 inch skillet; set aside.", "Drain and rinse beans. When rice is finished cooking, add beans, cover and let sit for 10 minutes.", "Meanwhile trim chicken, pat dry. Season with salt and pepper. Add chicken to skillet with sauce and bring to simmmer over medium heat. Cover skillet, reduce heat to medium low and cook until chicken is done and sauce is thickened.", "While chicken cooks, mince cilantro. Grate 1 teaspoon lime zest and squeeze 1 tablespoon juice from lime. Cut remaining lime into wedges.", "Add 1/4 cup cilantro and lime zest and juice to rice and beans, fluff with fork to combine. Sprinkle chicken with remaining cilantro and serve with rice and beans." ]
[Name] Nepali Style Chicken Curry With Basmati Rice [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-06T21:00:00Z [Description] Make and share this Nepali Style Chicken Curry With Basmati Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", "3", "1 1/2", "1", "2", "1", "3/4", "2"] [RecipeIngredientParts] ["basmati rice", "onion", "garlic cloves", "fresh ginger", "tomatoes", "boneless skinless chicken thighs", "curry powder", "ground cardamom", "chicken broth", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.9 [FatContent] 16.2 [SaturatedFatContent] 3.1 [CholesterolContent] 141.7 [SodiumContent] 299.1 [CarbohydrateContent] 62.4 [FiberContent] 4.8 [SugarContent] 4.4 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse rice until water runs clear. Bring rice and 2 1/4 cups water to siimmer in large saucepan over medium heat. Reduce heat to low, cover and simmer until rice is tendar and liquid is absorbed, 16 to 18 minutes. remove pot from heat and set aside, covered for 10 minutes.", "While rice cooks, chop onion. Mince garlic. Peel and grate ginger. Core tomatoes and chop coarse.", "Trim chicken and cut into 1 inch cubes. Toss chicken with 2 teaspoons curry powder, salt and pepper in bowl and set aside.", "Saute onion in vegetable oil over medium heat until softened. Add cardamom, garlic, ginger, and remaining 1 teaspoon of curry powder and cook unitl fragrant about 30 seconds. Stir in chicken and cook until lightly browned, about three minutes.", "Stir in broth and half of tomatoes, scraping up any browned bits, and bring to boil. Reduce heat to medium low and simmer until chicken is tender and suace is slightly thickened and reduced by half, 8-10 minutes.", "While chicken simmers, chop 2 tablespoons cilantro. Remove skillet from heat. In small bowl whisk yogurt until smooth. Whisk about 1 cup of hot liquid into yogurt until combine, Stir in cilantro and reamining tomatoes. Fluff rice with fork and serve." ]
[Name] Chicken Leg Quatrters With Cauliflour and Shallots [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-06T21:01:00Z [Description] Ready in 1 hour. Sheet pan meal. Replace cauliflour with broccoli if desired. You can substutue 2 teaspoons dried sage for fresh sage [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "2", "2", "1", "4", "1/4", "1", "8"] [RecipeIngredientParts] ["cauliflower", "shallots", "fresh sage", "garlic cloves", "lemon", "olive oil", "parsley", "grape tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.1 [FatContent] 34.5 [SaturatedFatContent] 7.8 [CholesterolContent] 138.6 [SodiumContent] 183.9 [CarbohydrateContent] 17.1 [FiberContent] 4.5 [SugarContent] 4.7 [ProteinContent] 34.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 475 degrees. Chop cauliflour into eight equal wedges. Peel shallots and slice in half through root end. Chop 2 tablespoons sage, mince garlic, grate 1 teaspoon lemon zest, then cut lemon into wedges. Trim chicken and pat dry. Make 4 diagonal slashes through chicken quarters (each slash should reach bone]. Toss vegetables in two tablespoons oil, 1/2 of sage, salt and pepper and arrange on sheet pan. Place chicken skin side up in corners of sheet pan directly on pan not on vegetables. Whisk garlic, lemon zest, remaining sage and oil in bowl. Brush chicken with mixture and roast for thirty minutes. While chicken roasts, chop parsley. Remove sheet from pan and scatter tomatoes over vegetables. Place sheet on upper rack and broil until chicken skin is crisped and browned about 3-5 minutes. Remove sheet pan from oven and let rest for ten minutes. Sprinle with parsley and serve with lemon wedges.
[Name] Summer Fresh Cucumber Salad [AuthorId] 1619074 [AuthorName] jpb117 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-08-06T21:01:00Z [Description] Make and share this Summer Fresh Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "2 -3", "1/2", "3/4", "1/2", "2", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["cucumbers", "tomatoes", "red onion", "mayonnaise", "sour cream", "rice vinegar", "dill weed", "summer savory", "lemon pepper seasoning", "black pepper", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.8 [FatContent] 4.0 [SaturatedFatContent] 2.2 [CholesterolContent] 10.0 [SodiumContent] 18.9 [CarbohydrateContent] 5.2 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] 1. peel cucumbers, I scoop the seeds out of the larger ones to avoid texture issues, Slice or chop coarsely. Coarse chop tomatoes into 1/2 to 3/4\" chunks. 2. Finely slice and quarter red onion. Add to cucumbers and tomatoes, splash Mirin over and stir. 3. Put savory, dill, black pepper and lemon pepper in mortar and pestle, grind into fine powder, add to cucumber mixture. Add in dry mustard and toss well. 4. Refrigerate for at least 1 hour before serving.
[Name] Meat Sauce for Pasta [AuthorId] 1510016 [AuthorName] Sandy Toes [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2018-08-06T21:02:00Z [Description] This is a thick sauce, like a slightly thinner, tomatoey, Bolognese, perfect for spaghetti, penne or making lasagna. Don't let the number of steps put you off, this sauce is easy to make. To cut prep time down to the bare minimum, I’ve built prep into the recipe, done while you’re waiting for other things to heat or cook. Prepping and cooking at the same time shaves about 10 minutes off your time. Total time from the moment you enter the kitchen until you walk out, leaving the kitchen clean and sauce gently simmering, is about 16 minutes. You’re welcome.  [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1", "28", "1", "6", "1/2", "1", "1/2"] [RecipeIngredientParts] ["light olive oil", "garlic cloves", "onion", "san marzano tomatoes", "ground beef", "tomato paste", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.8 [FatContent] 13.9 [SaturatedFatContent] 4.8 [CholesterolContent] 51.4 [SodiumContent] 470.8 [CarbohydrateContent] 15.6 [FiberContent] 2.8 [SugarContent] 8.2 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Cut the onion into a large dice. Begin to heat a stainless steel 3-4 quart sauté pan over medium heat. Peel garlic and pulse in a large food processor until minced, 3-4 pulses. Add onion and pulse until minced, 5-6 pulses. Add 1 tablespoon olive oil to the pan and reduce heat to med-low. Grab a wooden spoon and transfer aromatics to pan. Add a pinch of salt and cook for about 5 minutes, until softened and just slightly golden. While aromatics cook, add tomatoes to empty food processor bowl and pulse to desired consistency. Set aside. Grab ground beef from the fridge and tear open the package. When aromatics are just beginning to turn golden, increase heat to medium, add ground beef to sauté pan and cook until most of the pink is gone, about 3 minutes, breaking it up into small pieces as it cooks. Add another dash of salt and a few grinds of fresh black pepper. and stir. Meanwhile, fetch and open the tomato paste. When beef is mostly cooked, tip sauté pan so grease pools to one side. Using tongs and a folded paper towel, blot up excess oil. Return pan to heat. Add tomato paste and cook until it loses its red color and begins to turn brown, stirring a few times, about 2 minutes. Don't worry if it starts to stick to the pan, as long as it's not burning. You're creating fond, and fond is flavor. Grab the sherry and a liquid measuring cup. Add sherry and cook until most of the liquid is evaporated, scraping up the fond from the bottom of the pan. While sherry cooks off, gather the Italian seasoning a measuring spoon. . Add tomatoes and Italian seasoning, and stir. Bring to a boil. While waiting for the sauce to boil, wash the tongs, food processor bowl, lid and blade with soapy water, and toss measuring cup and spoons into the dishwasher. Set heat to very low and gently simmer the sauce for at least 30 minutes (several hours if you have the time], until thickened, stirring occasionally. Taste and adjust seasonings as needed. . Serve with pasta, tossing drained pasta with the sauce. Plate and a little extra sauce on top of the pasta. Top with minced fresh parsley and freshly grated Parmigiano-Reggiano, if desired. .
[Name] COCO OATMEAL HONEY COOKIES [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-06T21:03:00Z [Description] The fiber-rich cookies are good for snacking.Honey is a good option for sweetness as natural honey helps improving immunity. It is a healthy choice for those who love chocolate flavor and also for kids. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/hUYWLwbxShyzI6dpa5RN_1515734359_large.jpg" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "Egg Free", "Healthy", "Free Of...", "Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["oats", "whole wheat flour", "cocoa powder", "milk", "honey", "butter"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 428.6 [FatContent] 9.2 [SaturatedFatContent] 3.3 [CholesterolContent] 9.3 [SodiumContent] 35.3 [CarbohydrateContent] 76.2 [FiberContent] 10.5 [SugarContent] 17.4 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.Preheat oven to 180 degrees Celsius. 2.Mix cocoa powder, butter, sugar, and milk in a pan. Bring it to a boil, stirring continuously. Remove it from flame. 3.Add oats, flour, and honey. Mix well. 4.With the help of a spoon pour one spoonful of the mixture on a waxed paper or greased cookie sheet. 5.Bake for 10-12 minutes till cooked. Take out of oven, let it cool for few minutes on the tray before transferring it to a wire rack. 6.Let them cool on the wire rack before serving. 7. Store in an air-tight container.
[Name] Patsy Jones' Savory Cheesecake from Sidneys Just South [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-08-06T21:03:00Z [Description] This is an amazing recipe from the old days at Sidney's Just South Restaurant.   It was one of their top appetizers, and is truly memorable.   [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "24", "3", "1", "1", "1", "3/4", "1/2", "1/2", "1/2", "1", "3", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "lemon", "unsalted butter", "cream cheese", "flour", "salt", "onion", "parmesan cheese", "dried oregano", "tarragon", "basil", "parsley", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.7 [FatContent] 47.0 [SaturatedFatContent] 27.4 [CholesterolContent] 160.9 [SodiumContent] 631.4 [CarbohydrateContent] 20.7 [FiberContent] 1.0 [SugarContent] 3.9 [ProteinContent] 12.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Make Crust by combining first 5 ingredients and cut mixture like cornmeal. Press in a 9\" or 10\" springform pan. For Filling: Combine all ingredients and blend well in food processor. Pour filling into uncooked crust and bake 10 Minutes at 400, then 50 minutes at 325 degree oven.
[Name] Instant Pot Quick Butter Chicken [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-08-06T21:04:00Z [Description] This is quick & light, not so much butter & cream.  Using instapot this comes together in half hour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/90/S6VNp4sSSqtFi1Pik2s1_IMG_0697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/90/jfYa7AwFSF2NCEvGqa5T_IMG_0671.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/90/ZyW0WRITaSlIjNI0Pm1h_IMG_0691.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/90/hKCD09wkRfeSwNu6pKlv_10156410606608190.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1 1/2", "2", "1", "1", "3/4", "1/4", "1", "4 1/2", "2", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "curry powder", "garam masala", "chili powder", "cumin", "kosher salt", "water", "tomato sauce", "cauliflower", "boneless skinless chicken breasts", "medium firm tofu", "butter", "half-and-half", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.6 [FatContent] 14.8 [SaturatedFatContent] 6.7 [CholesterolContent] 64.2 [SodiumContent] 1630.3 [CarbohydrateContent] 15.6 [FiberContent] 3.7 [SugarContent] 9.4 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] ["Instapot on sauté. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.", "Add water or chicken stock, scrape sides.", "Add tomato sauce.", "add Cauliflower, chicken, tofu, butter.", "Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes].", "Remove chicken cut into bite sized pieces, put back in pot.", "add cream or coconut milk.", "let cool a bit then add yogurt.", "stir, serve with either: nan, rice. (See recipe for home made nan]." ]
[Name] Spicy Veggie Dip [AuthorId] 135870 [AuthorName] Kaykwilts [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-06T21:10:00Z [Description] Make and share this Spicy Veggie Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4"] [RecipeIngredientParts] ["sour cream", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.4 [FatContent] 14.6 [SaturatedFatContent] 8.4 [CholesterolContent] 37.5 [SodiumContent] 749.8 [CarbohydrateContent] 13.6 [FiberContent] 0.3 [SugarContent] 7.7 [ProteinContent] 2.4 [RecipeServings] 10.0 [RecipeYield] 3 cups [RecipeInstructions] Mix all ingredients in medum bowl. Chill 1 hour. Stir before serving. Serve with vegetables or chips. Mix all ingredients in medium bowl. Chill 1 hour. Stir before serving. Serve with vegetables or chips.
[Name] Flame Roasted Salsa [AuthorId] 147050 [AuthorName] mtodryk [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-08-07T13:51:00Z [Description] Make and share this Flame Roasted Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["10 -12", "1", "4", "4", "1", "4", "1", "1"] [RecipeIngredientParts] ["roma tomatoes", "onion", "ground cumin", "garlic cloves", "salt", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.9 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4686.6 [CarbohydrateContent] 34.2 [FiberContent] 8.9 [SugarContent] 17.6 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 1/2 Quarts [RecipeInstructions] ["Fire up the grill. Make it really hot in the middle, medium hot on the sides.", "The jalapenos and serranos are a good starting point, but are just suggestions. I like to use a variety of peppers, including poblanos, mexibelles etc. Just remember, that the level of heat comes strictly from the peppers. Either way, you are going to want 8 or more peppers. Make sure to leave the stems on.", "Place the tomatoes in the center, over the hottest part of the grill. Place the peppers and onion over the medium hot part.", "Roast on the grill for 15 minutes The tomato skin will get black. That is fine. Don't move them. Turn the peppers and onion half way through. The peppers should blacken as well, but they cook faster than the tomatoes, so keep an eye on them. If the peppers get black and soft before the 15 mins is up, take them off.", "Turn the tomatoes at 15 minutes Cook the other side for 15 mins as well. Remove the peppers as long as they are soft and place them in a brown paper bag. Keep cooking the onion, turning every 7 mins or so, until soft and caramelized, usually as long as the tomatoes.", "Remove the tomatoes from the grill, pulling off any of the skin that stuck to the grill. Remove the onion as well.", "Place all of the tomatoes in a large blender with the onion. Remove the peppers from the brown paper bag. Using gloves as necessary, peel the peppers and pull the stems off. I leave the seeds in, but you can try and remove them if you prefer a milder salsa. Place the peppers into the blender.", "Add the remaining ingredients and blend until puree. Taste and adjust the seasoning as needed. If salsa is too thick, you can thin with water to required consistency." ]
[Name] CREOLE SHRIMP & ANDOUILLE SKEWERS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-08-07T15:08:00Z [Description] Packed with tons of flavor, this recipe of Creole Shrimp & Andouille Skewers is unquestionably a grilled summer food you love to make! VIDEO https://www.youtube.com/watch?v=wv953dCQvWk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/r1LNkvqITIGff8oH2gYD_Creole-Shrimp-Andouille-Skewers-3_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1", "12", "16", "16", "12", "12"] [RecipeIngredientParts] ["unsalted butter", "lemon juice", "lemon zest", "shrimp", "red onions", "bell peppers", "andouille sausages", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.7 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 53.2 [SodiumContent] 112.3 [CarbohydrateContent] 17.4 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 4 skewers [RecipeInstructions] ["In a small bowl, combine creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp to the mixture and gently toss to coat; set aside.", "Skew a piece of onion followed by a piece of pepper and then a slice of Andouille sausage, whole cherry tomato and finally a shrimp, pierced twice. Repeat the same order and finishing it with a piece of red onion. Make 4 skewers.", "Brush the skewers with the remaining creole seasoning mixture trying to cover all.", "Oil the BBQ grates. Place the skewers on the bbq and grill at 450-500ºF for 5 minutes per side, turning once. Serve immediately." ]
[Name] Honey-And Garlic Roasted Chicken With Pearl Couscous Salad [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-07T17:23:00Z [Description] Make and share this Honey-And Garlic Roasted Chicken With Pearl Couscous Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "3", "2", "2", "1", "1/4", "3", "2", "2", "4", "1 1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "extra virgin olive oil", "garlic cloves", "honey", "apple cider vinegar", "apple cider vinegar", "paprika", "chicken", "fresh tarragon", "carrots", "couscous"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1138.8 [FatContent] 63.3 [SaturatedFatContent] 16.4 [CholesterolContent] 255.2 [SodiumContent] 292.4 [CarbohydrateContent] 65.0 [FiberContent] 5.0 [SugarContent] 10.3 [ProteinContent] 73.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust rack to middle position and heat oven to 450 degrees. Heat one tablespoon oil and couscous in medium saucepan voer medium heat stirring until grains are golden, about 5 minutes. Stir in 2 cups water and 1/4 teaspoon salt and bring to boil. Reduce heat to low, cover,and simmer until couscous is tender,9-12 minutes. While couscous cooks, mine garlic. Whisk honey, 1/2 teaspoon vinegar, paprika and 2/3 of garlic together in small bowl. Trim chicken and cut breasts in half crosswise. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch ovensafe skillet until just smoking. Place chicken skin side down in skillet until well browned, 6-8 minutes. Flip chicken and brush with glaze. Transfer skillet to oven and roast until done 15 to 20 minutes. While chicken cooks, mince tarragon. Whisk remaining garlic, remaining 2 tablespoons olive oil, remaining two tablespoons vinegartarragon salt and pepper together in large bowl. Peel and grate carrots. Transfer chicken to platter, tent with foil and let rest, reserving pan juices in skilllet. Take 1/4 cup pan juices and add to dressing bowl and whisk to combine. Measure out 1/4 cup dressing and set aside for serving. Add spinach, cous cous, and carrots to large bowl with remaining dressing and toss to coat. Drizzle chicken with reseerved dressing and serve with cous cous salad.
[Name] Mustard Roasted Chicken With Warm Green Bean and Potato Salad [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-07T17:56:00Z [Description] Make and share this Mustard Roasted Chicken With Warm Green Bean and Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "3", "1", "1/4", "2", "3", "1 1/2", "8", "1", "2"] [RecipeIngredientParts] ["garlic clove", "parsley", "fresh rosemary", "Dijon mustard", "Dijon mustard", "extra virgin olive oil", "soy sauce", "chicken pieces", "baby red potatoes", "green beans", "capers", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 727.2 [FatContent] 45.5 [SaturatedFatContent] 10.9 [CholesterolContent] 155.2 [SodiumContent] 533.8 [CarbohydrateContent] 35.1 [FiberContent] 5.9 [SugarContent] 3.4 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to upper middle position a dn heat oven to 475 degrees. Mean while mince garlic and rosemary. Combine 3 tablespoons mustard, 1 tablespoon oil, soy sauce, garlic, rosemary and 1/8 teaspoon pepper in small bowl. Trim chicken and cut breasts in half crosswise, pat dry with paper towels adn season with salt and pepper. Place chicken, skin side up, on rimmed baking sheet, arranging breast pieces in center and leg and thighs on edges. Brush chicken with mustard mixture. Roast chicken for about 25-30 minutes, rotating pan halfway through cooking. While chicken roasts, bring 2 quarts water to boil in large saucepan over medium high heat. halve potatoes. Trim green beans and cut into 1 1/2 inch pieces. Add potatoes and 1 1/2 tablespoons salt to boiling water, return to boil and cook for ten minutes. Add green beans and cook until bot vegetables are tender, about 5 minutes. Drain well and return pot to keep warm. While vegetables cook, chop 2 tablespoons parsley, rinse and mince capers. Whisk vinegar, remaining 1 teaspoon mustard and capers together in large bowl. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil unitl incorporated. Transfer chicken to platter. Scrape up any browned bits and pour any accumulated juices from baking sheet into dreassing. Add warmedvegetablesto bowl with dressing and toss gently to combine. Sprinkle chicken and salad with parsley.
[Name] Turkey Cutlets With Barley and Swiss Chard [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-08-07T18:26:00Z [Description] Make and share this Turkey Cutlets With Barley and Swiss Chard 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/53/66/96/XNN6Hez7RJuSI6X99Y2Q_IMG_1649%20(1).jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "12", "2", "1/4", "2 1/2", "1", "1", "6"] [RecipeIngredientParts] ["pearl barley", "onion", "swiss chard", "garlic cloves", "extra virgin olive oil", "chicken broth", "lemon", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 468.1 [FatContent] 17.5 [SaturatedFatContent] 3.6 [CholesterolContent] 6.2 [SodiumContent] 766.0 [CarbohydrateContent] 65.8 [FiberContent] 13.8 [SugarContent] 3.2 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse barley. Chop onion. Stem chard by cutting away leafy green prtion from either side of stalk. Set leaves aside. Chop 1 cup chard stalks and mince garlic. Heat two tablespoons oil in large saucepan over medium high heat until shimmering. Add onion and chard stalks and cook until softened, about five minutes. Stir in barley and garlic and cook until barley is lightly toasted, about three minutes. Stir broth into saucepan with barley and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes. While barley cooks, cut chard leaves into 1 inch pieces. Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds. Grate parmesan (1/2 cup]. Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes. Off heat, stir in parmesan cheese and season with salt and pepper. Transfer to serving platter and tent with aluminum ofil. Trim cutlets, pat dry and season with salt and pepper. Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering. Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley. Heat two teaspoons oil in now empty skillet and heat until shimmering. Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side. Add to platter. Repeat with oil and the 3 additional cutlets. Squeeze lemon halves over cutlets. sprinkle with remaining parmesan cheese.
[Name] Braised Halibut With Coriander Carrots and Pearl Couscous [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-07T19:11:00Z [Description] Make and share this Braised Halibut With Coriander Carrots and Pearl Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["7", "1 1/2", "5", "3", "4", "1/2", "3/4", "2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "couscous", "carrots", "shallots", "ground coriander", "dry white wine", "lemons", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.3 [FatContent] 23.2 [SaturatedFatContent] 13.4 [CholesterolContent] 136.7 [SodiumContent] 182.6 [CarbohydrateContent] 64.1 [FiberContent] 6.3 [SugarContent] 4.8 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt one tablespoon butter in medium saucepan over medium heat. Add couscous and cook stirring frequently, until half of grains are golden about 5 minutes. Stir in 2 cups water. Increase heat to highand bring to boil. Reduce heat to low, cover and simmer until water is absorbed and couscous is tender, 9 to 12 minutes. While couscous cooks, peel carrots then shave lengthwise into ribbons with vegetable peeler. Cut shallots in half through root and slice thin. Pat halibut dry with paper towels and season with salt. Melt remaining 6 tablespoons butter in 12 inch skillet over low heat. Place halibut in skillet, skinned side up, increase heat to medium and cook shaking pan occasionally until butter begins to brown(fish should not brown] 3 to 4 minutes. Using spatula carefully transfer halibut to large plate, skinned side down. Add coriander, carrots and shallots to skillet with butter and cook until they begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place halibut, skinned side down, on top of vegetables. Reduce heat to low, cover, and cook unitl halibut flakes apart when gently prodded with a paring knife, 10 to 14 minutes. While halibut cooks, squeeze 1 1/2 teaspoons lemon juice from 1 lemon and cut remaining lemon into wedges. Chop 1/4 cup cilantro. Transfer couscous to bowl and sprinkle with 3 tablespoons cilantro. When halibut is done, remove from heat and transfer halibut and vegetables to serving platter, leaving sauce in skillet. Return skillet with sauce to high heat and cook until sauce is thickened, 2 to 3 minutes. Off heat, stir in lemon juice and salt and pepper to taste. Toss couscous with 2 tablespoons of sauce asd spoon reamining sauce over fish and sprinkle fish with reaming 1 tablespoon of cilantro.
[Name] Pan Seared Cod With Herb Butter Sauce and Roasted Green Beans [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-07T19:48:00Z [Description] Make and share this Pan Seared Cod With Herb Butter Sauce and Roasted Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "7", "1", "1 1/2", "3/4", "1", "1/4", "4", "1/2", "4", "1/3"] [RecipeIngredientParts] ["garlic cloves", "lemon", "extra virgin olive oil", "Dijon mustard", "green beans", "sugar", "shallot", "basil", "unsalted butter", "all-purpose flour", "cod fish fillets", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.4 [FatContent] 36.9 [SaturatedFatContent] 10.9 [CholesterolContent] 104.2 [SodiumContent] 121.5 [CarbohydrateContent] 27.9 [FiberContent] 5.5 [SugarContent] 7.0 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] adjust oven rack to lowest position and heat to 475 degrees. Mince garlic, grate 2 teaspoons lemon zest and squeeze 2 tablespoons juice. Combine 3 tablespoons oil, garlic and 1 teaspoon lemon zest in large bowl and microwave until bubbling, about a minute. Whisk mustard lemon juice, salt and pepper into garlic mixture, set aside. Trim green beans. Toss sugar , 1 tablespoon of oil, green beans, salt and pepper together on rimmed baking sheet. spread green beans into even layer, cover tightly with aluminum foil and roast for 10 minutes. While green beans steam, mince shallot. Chop 1/4 cup basil. Cut butter into 4 pieces. Place flour in shallow dish. Pat cod dry with paper towels and season with salt and pepper. Dredge lightly in flour. Remove foil from green beans , stir andcontinue to roast until brown, 10 - 12 minutes. Transfer green beans to bowl with dressing, add two tablespoons chopped basil, and toss to combine. while green beans roast heat two tablespoons oil in 12 inch skillet until just smoking. Place cod in skillet and cook until golden and flakes apart when prodded with apring knife. Transfer to plate. Add remaining 1 tablespoon oil, shallot and 1/4 teaspoon salt to now empty skillet. Cook over medium heat, cook over medium heat until softened about 1 minute. Add wine, remaining 1 tablespoon lemon juice and simmer until reduced by half, about two minutes. Off heat, whisk in butter and remaining two tablespoons basil. Pour over cod. serve with green beans.
[Name] Totoro Chocolate Chip Cookie Cake [AuthorId] 2002153374 [AuthorName] roxstarbakes [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-08-07T19:52:00Z [Description] Make and share this Totoro Chocolate Chip Cookie Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002153374/tpgYq0ibRxSOHEXUwRK6_roxstarbakes%20totoro%20SBS%2015%20Alt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/DOScQiO4Q2qBy5Z4qlda_totoro-sticker.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/S1VOEw5ARwSaE3Cacjsh_roxstarbakes%20totoro%20SBS%2012.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/dqpqGOTQveNBufhNpkvJ_roxstarbakes%20totoro%20SBS%2011.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/Zi1WYWfiRbqUlloPCX6H_roxstarbakes%20totoro%20SBS%2014.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/eunG7QVhTbupVgo8Pzwq_roxstarbakes%20totoro%20SBS%2013.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/odxO3odySgqYEyIrC3Ro_roxstarbakes%20totoro%20SBS%2008.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/CRJej9YaTA6CnbeRNkw3_roxstarbakes%20totoro%20SBS%2007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/p1Gw53AT5Gf0bQLDBsRA_roxstarbakes%20totoro%20SBS%2006.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/l3lE8GXbRzGJFMmlPBnM_roxstarbakes%20totoro%20SBS%2010.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/uXbUy1F2RfGvs83OU7jf_roxstarbakes%20totoro%20SBS%2009.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/tGOOfgihTsCsodBtp41w_roxstarbakes%20totoro%20SBS%2003.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/RMb0W6bORBaUdpcAwyMy_roxstarbakes%20totoro%20SBS%2002.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/0PcYGNG0RBmSnn6NJy6m_roxstarbakes%20totoro%20SBS%2001.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/LQkhw7kPTWOz52JaxbfT_roxstarbakes%20totoro%20SBS%2005.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/99/H429BnC2TDSzJYhjnsA7_roxstarbakes%20totoro%20SBS%2004.JPG" ] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "7"] [RecipeIngredientParts] ["Roxstarbakes Cut out Sugar Cookies With Chocolate Chips", "Roxstarbakes Raw Cookie Dough (Chocolate Chip Cookie Truffles]", "truffle", "Roxstarbakes Swiss Meringue Buttercream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 1 cookie cake [RecipeInstructions] ["Preparation: The least stressful way to bake a project is to prep everything in advance. This includes two 6” sugar cookies with chocolate chips (double the recommended recipe], buttercream in two colors, raw cookie dough balls, a template of your choice and an Exacto knife for cutting out the template. In your prep, create the Totoro template.", "Making the cookies: Place a baking mat or parchment paper on a half sheet pan (a baking mat is easier because it’s heavier. Spread the cookie dough across a half sheet pan and then place chocolate chips. Place a piece of parchment paper over this and then roll out the dough until desired thickness. (Pro tip: the cookie won’t get any thinner than your thickest chocolate chips. If you’d like a thinner cake use mini chocolate chips.].", "Refrigerate for ½ hour until completely firm. Lightly outline the Totoro template and then peel the template away. Now make slices all the way around the cake to prep for removing. Next, you can cut by re-outlining the original template. Then remove all of the remaining pieces.", "Baking: Refrigerate the cookie for 15 minutes then bake directly. Bake until barely seeing brown around the edges. (Pro tip: because this cookie is larger it helped to have another baking sheet in the oven on the top level. Let completely cool.].", "Fill, crumb coat and frost the cake: Place the first layer of the cookie cake on a serving tray. Now pipe an outline of buttercream with a large star tip. Inside of that outline, place the chocolate chip cookie dough. Alternate to your liking.", "Making decorations: For that next-level detail I used royal icings to make the arrows in his belly.", "Final decorating: Place the second layer of the cake now. Create two outlines using an edible marker—one for Totoro’s body and then the second for his belly. Pipe buttercream using star and round tips of your choice (try Wilton tip size 10 and 199]. Now add his eyes (these were candies] and stomach arrows for a finishing touch! (Pro tip: for more color you could fill his belly with candy!]." ]
[Name] BURNT GARLIC WHOLE WHEAT OR GLUTEN FREE NOODLES [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2018-08-07T19:55:00Z [Description] Khyati's Health-O-Meter Says: Whole wheat /quinoa/ gluten free noodles are packed with nutrients, including protein, fiber, B vitamins, anti-oxidants. A diet rich in whole wheat helps to reduce the risk of heart disease, type 2 diabetes, obesity. Quinoa is not only high in fiber, it is an excellent source of protein providing additional vitamin B. It is beneficial for the ones with celiac disease/gluten intolerance. Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. It helps to prevent and reduce the severity of common illnesses like the flu and common cold. It also helps in lowering blood pressure, cholesterol and has anti-oxidants properties. By adding vegetables to the whole wheat noodles adds on to the nutritive value and colour to the recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spicy", "Brunch", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["20", "2 -3", "1", "25", "20", "20", "15", "10", "15", "15", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["gluten", "garlic cloves", "onions", "spring onions", "carrots", "capsicums", "button mushrooms", "broccoli", "cabbage", "light soy sauce", "vinegar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 69.4 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1345.1 [CarbohydrateContent] 12.9 [FiberContent] 2.6 [SugarContent] 2.0 [ProteinContent] 2.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Boil 2 cups of water in a sauce pan, add some salt. Once it boils again, add the noodles and cook till done. Drain in a colander and set aside. Step 2. Add chopped garlic cloves in a pan and add oil. Once the cloves turn brown and aroma comes turn the heat off. Use this for cooking the noodles. Step 3. Heat oil in a wok and cook noodles and vegetables on high heat. Add dry red chilli and saute for 30 seconds. Step 4. Add in onions, saute for a minute. Then add burnt garlic and salt . Step 5. Add soy sauce and vinegar and mix well. Step 6. Toss this on high heat till everything is mixed well and later add spring onions and saute for few minutes. Step 7. Garnish with few spring onions and serve hot.
[Name] Swordfish Kebabs With Zucchini Ribbon Salad [AuthorId] 2000756619 [AuthorName] tnap65 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-08-07T20:10:00Z [Description] Make and share this Swordfish Kebabs With Zucchini Ribbon Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "7", "1 1/2", "2", "3", "3", "2", "3"] [RecipeIngredientParts] ["lemons", "extra virgin olive oil", "dried oregano", "swordfish steaks", "zucchini", "ricotta salata", "of fresh mint", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.1 [FatContent] 39.5 [SaturatedFatContent] 7.1 [CholesterolContent] 149.8 [SodiumContent] 206.8 [CarbohydrateContent] 9.9 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 47.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre Heat grill until hot about 15 minutes. While grill heats, squeeze 1/4 cup lemon juice. Whisk 1/4 cup oil, oregano and 2 tablespoons lemon juice together in large bowl. Cut swordfish into 1 inch chunks and pat dry with paper towels. Add to bowl with marinade and toss to coat. Let sit for ten minutes. While swordfish marinates, whisk remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice 1 teaspoon salt and1 teaspoon pepper together in serving bowl, set dressing aside. Trim zucchini, then shave into ribbons with vegetable peeler. Shave ricotta salata with peeler. chop mint. Thread marinated swordfish onto skewers. Clean and oil cooking grate. Grill swordfish skewers, covered turning often unitl done, 9-12 minutes. transfer to platter,. Add kale, zucchini, ricotta salata and mint to bowl with dressing and toss to coat. Slide swordfish off skewers andserve with salad.
[Name] California Pizza Kitchen BBQ Chicken Pizza [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2018-08-07T22:56:00Z [Description] This pizza is easy to replicate at home. Using ready made dough, store bought barbecue sauce and rotisserie or leftover cooked chicken, it comes together in no time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/102724/rPuxwdlYTrC19nABLjza_348s.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1/3", "1/2", "3/4", "1/2", "2"] [RecipeIngredientParts] ["barbecue sauce", "smoked gouda cheese", "mozzarella cheese", "red onion", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.6 [FatContent] 24.8 [SaturatedFatContent] 12.6 [CholesterolContent] 150.4 [SodiumContent] 933.5 [CarbohydrateContent] 18.3 [FiberContent] 0.6 [SugarContent] 12.7 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour. While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside. Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion. Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.
[Name] Easy Garlic, Rosemary, and Asiago Cheese Dinner Rolls [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2018-08-08T21:56:00Z [Description] Make and share this Easy Garlic, Rosemary, and Asiago Cheese Dinner Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/xcuw88XMT4aUPZR4k7bN_20180808_145454.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "1/4", "3", "1/2", "2 -3", "1", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "salted butter", "garlic powder", "rosemary", "salt", "pepper", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.2 [FatContent] 5.3 [SaturatedFatContent] 2.4 [CholesterolContent] 9.1 [SodiumContent] 420.3 [CarbohydrateContent] 21.8 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 12 Rolls [RecipeInstructions] Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold. Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan]. While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder, salt, and pepper until garlic is dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and asiago cheese. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.
[Name] HOMEMADE VOL-AU-VENT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-08-09T13:07:00Z [Description] Airy, fluffy with a nice buttery flavor, this is the perfect food vessel for recipes with sauce! Although mostly used for savory dishes, there's nothing stopping you from using it in sweet recipes... VIDEO https://www.youtube.com/watch?v=lCsJn-EV7mU [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/04/evO24SlcSZ2cJiFhm2Wb_Vol-au-vent-6_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/EE05AOWQwuHgeU6o3QQz_Vol-au-vent%20%236_Fotor.jpg"] [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["frozen puff pastry", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.5 [FatContent] 24.7 [SaturatedFatContent] 6.4 [CholesterolContent] 46.6 [SodiumContent] 156.8 [CarbohydrateContent] 28.0 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw out the sheet of pastry enough to handle it. Using a large cookie cutter, make 6 circles. Reuse the leftover pastry to make 2 more large circles. Using a smaller cookie cutter, place in the center of 4 large circle to make smaller circles with. In a small bowl, combine egg and milk for an egg wash. Place 4 large circles on a baking sheet lined with silicone mat and brush with the egg wash. Place the other large circles with the smaller one in the middle on top of the other 4 sitting on the baking sheet. Brush with egg wash as well. Transfer to a 400ºF preheated oven and bake until nice and brown, about 15 to 20 minutes. Remove and continue with your recipe.
[Name] Five Spice Apple Crumble [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-08-09T16:30:00Z [Description] Make and share this Five Spice Apple Crumble 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/53/67/05/gGqrxyvjTfCFz39jbUQx_03_011.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "100", "1/2", "180", "1", "1 1/2", "1 - 1 1/2", "50", "50", "300", "1 -2", "1"] [RecipeIngredientParts] ["apple", "raisins", "five-spice powder", "water", "orange zest", "sea salt", "vanilla extract", "maple syrup", "unsalted butter", "creme fraiche", "raw honey", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.6 [FatContent] 33.3 [SaturatedFatContent] 13.0 [CholesterolContent] 64.8 [SodiumContent] 90.2 [CarbohydrateContent] 29.0 [FiberContent] 6.6 [SugarContent] 18.0 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 180ºC / Gas Mark 6. Lightly grease an oven-proof dish. Roughly chop the apples into bite-sized chunks and place in a large saucepan. Add the raisins, 5-spice and about 100mls of water. Cover with a lid and leave to cook over a medium heat for about 10 minutes, stirring occasionally. Meanwhile, combine all the ingredients for the crumble topping in a large mixing bowl, and mix thoroughly. Add the orange zest or orange extract to the cooked apples and stir well. Pour the apple mixture into the prepared dish. Cover with the crumble mixture and spread it out fully to give an even topping. Bake for about 25 mins in the oven, until golden brown. To make the Ginger Cream, simply combine all the ingredients in a small bowl. Serve the hot crumble with a dollop of the Ginger Cream on the side.
[Name] Slow Roast Lamb With Anchovies & Cauliflower Mash [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-08-09T16:43:00Z [Description] Make and share this Slow Roast Lamb With Anchovies & Cauliflower Mash 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/53/67/06/SnJSsgsSWGiPvJardnP5_02_012.jpg" [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["1", "2", "2", "1", "6 -8", "1/2", "2", NA, "2", "2", "5", "1", "1", "25", "1"] [RecipeIngredientParts] ["lamb shoulder", "butter", "ghee", "fresh thyme leaves", "anchovies", "garlic cloves", "sea salt", "black pepper", "red wine", "bay leaves", "cauliflower", "water", "sea salt", "unsalted butter", "coarse black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.1 [FatContent] 9.4 [SaturatedFatContent] 5.1 [CholesterolContent] 31.3 [SodiumContent] 837.1 [CarbohydrateContent] 15.6 [FiberContent] 6.0 [SugarContent] 5.4 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to its maximum temperature. Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!] and black pepper. Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme. Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven. Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily. Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning. Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving. To make the cauliflower: Chop your cauliflower roughly into medium-sized florets or 5cm chunks. Place your florets into a large, wide-bottomed pan and add the water. Cover with a lid and steam over a medium heat until tender. Remove pan from the heat and add the cauliflower to a food processor. Add the sea salt, mustard, butter and pepper. Blend in food processor until thick and creamy.
[Name] Sweet Garlic Dills [AuthorId] 186025 [AuthorName] Catira [CookTime] PT8760H [PrepTime] PT1H [TotalTime] PT8761H [DatePublished] 2018-08-09T16:48:00Z [Description] Make and share this Sweet Garlic Dills recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "Canning" [RecipeIngredientQuantities] ["12", "16", "16", "2", "12", "4", "3", "1", "1/2"] [RecipeIngredientParts] ["pickling cucumbers", "garlic cloves", "dill", "celery seeds", "white vinegar", "water", "sugar", "pickling salt", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7092.7 [CarbohydrateContent] 54.0 [FiberContent] 2.3 [SugarContent] 43.9 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] 16 500 ml Jars [RecipeInstructions] Combine vinegar, water, sugar, salt and turmeric in a sauce pan and bring to a boil. Cut a thin slice from the ends of each cucumber. Cut cucumbers lengthwise into quarters. Place 1 clove garlic, 1 tsp dill seeds (or one head of fresh] and a pinch of celery seed into each jar. Pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space]. Process 10 minutes for 500 ml jars and 15 minutes for 1 litre jars as directed in the canning section. Allow to age for at least a year in a dark place.
[Name] QUICKER THAN TOAST COURGETTE SALAD [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-09T17:02:00Z [Description] Make and share this QUICKER THAN TOAST COURGETTE SALAD recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/08/8ea0mnoeRhSLJW5zbTrx_01_008.jpg" [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", NA, NA, "1"] [RecipeIngredientParts] ["coconut oil", "courgette", "extra virgin olive oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 46.0 [SaturatedFatContent] 17.2 [CholesterolContent] 186.0 [SodiumContent] 89.7 [CarbohydrateContent] 8.3 [FiberContent] 2.0 [SugarContent] 6.7 [ProteinContent] 8.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Toast the pumpkin seeds in a dry frying pan over a medium heat, shaking the pan every minute or so until the seeds are golden and start to puff up and jump around the pan.", "Melt the coconut oil in a frying pan over a low heat and, when hot, crack your egg into the pan to fry.", "Meanwhile, wash the courgette, wipe it dry, hold onto the stalk end and grate into a pile on a plate.", "Top the courgette with your seeds, fried egg and drizzle over the extra virgin olive oil and vinegar and sprinkle with salt and pepper. Et voila`!" ]
[Name] Courgetti and Ragu [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2018-08-09T17:10:00Z [Description] Make and share this Courgetti and Ragu 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/53/67/09/iTemRM2bSdClMUhiQQKg_04_012.jpg" [RecipeCategory] Vegetable [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/4", "2", "400", "100", "250", "14", "2", "200", "2", NA, "1", "4", NA, NA, "100"] [RecipeIngredientParts] ["ghee", "onions", "garlic cloves", "mixed spice", "dried oregano", "beef mince", "chicken livers", "red wine", "tomatoes", "tomato puree", "broth", "water", "carrots", "fresh parsley", "courgettes", "butter", "extra virgin olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 868.8 [FatContent] 41.5 [SaturatedFatContent] 18.0 [CholesterolContent] 195.7 [SodiumContent] 694.3 [CarbohydrateContent] 84.9 [FiberContent] 26.3 [SugarContent] 29.8 [ProteinContent] 45.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes]. Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes. Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook. After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and bone broth or water. Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2½ hours, or until rich and thickened. It is even better after 3-4 hours. Keep an eye on it and add more liquid if needed. Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley. Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat. Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes. Alternatively, save washing up another pan by just running some of the hot sauce through your spirals – the heat and salt in the sauce will soften them. Serve the courgette and beef ragù in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.
[Name] Muffin Frittatas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2018-08-09T17:52:00Z [Description] Make and share this Muffin Frittatas 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/53/67/10/slq15NEDQJSDs77PM6kI_05_004.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "2", "1", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sea salt", "black pepper", "carrots", "zucchini", "scallions", "fresh chives", "garlic clove", "fresh parsley", "hard cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 9.7 [SaturatedFatContent] 3.2 [CholesterolContent] 372.0 [SodiumContent] 175.0 [CarbohydrateContent] 8.0 [FiberContent] 1.8 [SugarContent] 3.7 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to fan 190ºC / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper. Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg. Pour the mixture into the prepared muffin tray. Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes. To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer. Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
[Name] Cinnamon Banana Bread With Chia Jam [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-08-09T18:07:00Z [Description] Make and share this Cinnamon Banana Bread With Chia Jam 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/53/67/11/0GoPLDPuSVq4u7Cay02Y_06_013.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "4", NA, "1", "1 1/2", "1", "1/2", "180", "2 1/2", "1 - 2 1/2", "1/2"] [RecipeIngredientParts] ["bananas", "cinnamon", "salt", "eggs", "coconut oil", "vanilla extract", "baking soda", "apple cider vinegar", "fresh blueberries", "raw honey", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.3 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 291.9 [CarbohydrateContent] 18.6 [FiberContent] 2.6 [SugarContent] 10.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the banana bread: Preheat oven to 180ºC and line a loaf tin with baking parchment and pour the mixture inches. Whisk dry ingredients, then stir in all the wet ingredients using only ½ tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth. Decorate the top with slices of excess banana and drizzle over the other ½ tablespoon of maple syrup to make a gloss. Bake at 180ºC for 50 minutes. Cool on a rack completely before turning out of the tin, slicing and eating. Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!. For the berry chia jam: Mash the berries or blend them in a food processor. Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using]. Stir well to stop clumps forming or make it straight in the jar and shake to mix. Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed. Taste and stir in a little more honey, if needed.
[Name] Socca Pizzas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2018-08-09T18:47:00Z [Description] Make and share this Socca Pizzas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["250", "2", "2", "1", NA, NA, NA, NA, NA, NA, "3", "1", "12", "2", NA, "1"] [RecipeIngredientParts] ["chickpea flour", "water", "black pepper", "garlic", "garlic powder", "coconut oil", "ghee", "extra virgin olive oil", "tomatoes", "beetroot", "pesto sauce", "cheddar cheese", "garlic cloves", "ghee", "tomatoes", "dried oregano", "oregano leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.5 [FatContent] 8.5 [SaturatedFatContent] 2.6 [CholesterolContent] 8.2 [SodiumContent] 71.7 [CarbohydrateContent] 59.4 [FiberContent] 13.9 [SugarContent] 21.2 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Base. Whisk together the socca ingredients or put it all into your Vitamix and blend as we do. Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water. Grease the bottom of your frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat. Pour in enough batter to cover the base around ½ a centimetre thick and let the underside cook for around 1 minute - it is ready when it lifts off easily. Flip the base over and cook the other side until golden brown. Cook longer for a crisper base. Repeat to make remaining bases. Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is. Preheat the oven to 200°C. Make Tomato sauce (recipe below] or use a good-quality passata. Put pizza bases on wire rack (for a crispier base] or baking tray and add tomato sauce, or passata, before finishing off with your toppings. Bake pizzas for 10 minutes - for a margherita give the cheese a quick blast under the grill. Drizzle with good extra virgin olive oil and scatter on rocket and herbs. For tomato sauce. Gently heat the ghee over a medium heat and fry the garlic for 1 minute. Add chopped tomatoes, oregano, salt and pepper and chilli. Spread over pizza base before adding toppings.
[Name] Blueberry, Lavender & Lime Cocktails [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-09T18:58:00Z [Description] Make and share this Blueberry, Lavender & Lime Cocktails recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/PNoGJu37SgeEXiZCgpnV_08_010.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["150", "6", "1 1/2", "500", "125", "250", "150"] [RecipeIngredientParts] ["fresh blueberries", "raw honey", "lime juice", "vodka", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1168.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.9 [CarbohydrateContent] 169.4 [FiberContent] 7.7 [SugarContent] 150.4 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 pitcher [RecipeInstructions] Wash the blueberries thoroughly and add them to a food processor, along with the honey, lavender, coconut water and lime juice. Pulse or blend together until smooth. Transfer the mixture to a jug and add the vodka. Mix well before serving. When ready to serve, add the frozen blueberries.
[Name] Lamb & Carrot Meatballs With Cauliflower Tabbouleh [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-08-09T19:11:00Z [Description] Make and share this Lamb & Carrot Meatballs With Cauliflower Tabbouleh 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/53/67/14/AzSw9qohTCqa4fiKsPiZ_09_011.jpg" [RecipeCategory] Meatballs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "4", "3", "1", "1", "6", "4", "1", "500", "1", "1", "3", "1", "1/2", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["cauliflower", "ghee", "butter", "red onions", "spring onions", "tomatoes", "fresh parsley", "fresh mint leaves", "lemon", "extra virgin olive oil", "radishes", "ground lamb", "egg", "onion", "garlic cloves", "sea salt", "black pepper", "ground cumin", "ground cinnamon", "carrots", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.9 [FatContent] 58.5 [SaturatedFatContent] 20.2 [CholesterolContent] 154.1 [SodiumContent] 804.7 [CarbohydrateContent] 33.1 [FiberContent] 10.5 [SugarContent] 14.6 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Method for the Tabbouleh. Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater. Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well. Top with sliced radishes and your choice of nuts and seeds. OR (Alternative method]. Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! – check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl. While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning. Method For the Meatballs. In a large bowl, combine all the meatball ingredients, except the ghee, and mix well. In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11/2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook. Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round. Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
[Name] Fish Pie & Cauliflower Mash [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-08-09T19:46:00Z [Description] Make and share this Fish Pie & Cauliflower Mash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/JcMeCAEcSFqB3wU7pRfq_10_012.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1", "100", "600", "2", NA, NA, NA, "1", "2 -3", NA, "25", "1"] [RecipeIngredientParts] ["onion", "leek", "carrot", "celery rib", "fennel bulb", "dried dill", "bay leaf", "ghee", "white wine", "arrowroot", "fresh parsley", "parmesan cheese", "cauliflower", "garlic cloves", "butter", "English mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.4 [FatContent] 12.2 [SaturatedFatContent] 4.8 [CholesterolContent] 59.4 [SodiumContent] 133.0 [CarbohydrateContent] 15.4 [FiberContent] 3.9 [SugarContent] 4.3 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180 degrees celcius. Fry onion, leek, carrot, celery, fennel, dill, and bay leaf in ghee in large pan over medium heat for 10 minutes. Season with salt and pepper, then add the wine. Stir and simmer until it has evaporated. Add 500ml of hot water, bring to simmer. Add fish, cover and poach for 5 minutes. Remove fish and set aside. Mix arrowroot in a cup with cold water until smooth, then add to pan. Stir constantly for a few minutes as the sauce thickens. Take off heat, add parsley and season. Flake fish into round 25cm diameter oven dish. Pour over sauce. Cover with mash and parmesan and bake for 30 minutes. To make the mash: In a saucepan steam the cauliflower and whole garlic cloves with just a few tablespoons of water, lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check. Remove the pan from the heat, drain any excess liquid and add the butter, and mustard. Blend or mash until creamy and smooth. If it’s too sloppy or wet allow the mash to evaporate on a low heat. Season to taste and add the spring onions or chives. Serve on top of each portion of fish pie.
[Name] Peanut Butter & Jellyfish Doughnuts [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2018-08-09T20:36:00Z [Description] It’s peanut butter jelly time! Baked peanut butter doughnuts are topped with an easy strawberry jelly glaze (and then turned into the cutest jellyfish) for a fun summer spin on a childhood classic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002198506/MXUYJu9QtqL6FxO0vibG_JellyfishHero4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/LGeAsQCNSYGNIvuQjzLN_JellyfishTutorial01.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/NyC6QGiZRTsBMtPt3gLV_JellyfishTutorial02.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/n3DPkhoTv6t4viMwswtc_JellyfishTutorial03.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/qnZFLjuQeAlQ0JdzbxMw_JellyfishTutorial10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/ChSnzKFqQ6CFGUALfgpA_JellyfishTutorial04.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/ERb2J4yRTOSWXfoUyWhP_JellyfishTutorial12.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/tllZNas1RpShL8aO9FK5_JellyfishTutorial13.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/bgNAIDqmToaTxg6hr0CF_JellyfishTutorial05.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/TyCJSc8NRS61OsM23ACh_JellyfishTutorial11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/V02EHSsHTc2u2YwfFdg0_JellyfishTutorial06.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/xmq0ugxRAW5xTNg5iMmU_JellyfishTutorial14.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/kwCKvelaTL6CVvYKJG9M_JellyfishTutorial08.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/Y8CCXdXRKa4v2eCpg4Vy_JellyfishTutorial09.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/16/0lZhsASWRQuXndBQZStL_JellyfishTutorial07.png"] [RecipeCategory] Jellies [Keywords] ["Strawberry", "Berries", "Fruit", "Peanut Butter", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/2", "6", "6", "1", "1", "2", "2", "1 1/2", "1/4", "1 1/2", "2 -4", "1", "6", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "light brown sugar", "creamy peanut butter", "sour cream", "vanilla extract", "egg", "unsalted butter", "powdered sugar", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.7 [FatContent] 15.6 [SaturatedFatContent] 6.0 [CholesterolContent] 48.4 [SodiumContent] 414.3 [CarbohydrateContent] 72.2 [FiberContent] 1.7 [SugarContent] 52.7 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] 6 doughnut stacks [RecipeInstructions] Before you get started, you will need: non-stick baking spray, a non-stick doughnut pan, a non-stick doughnut hole pan and a pastry or ziploc bag (for the doughnuts]. For the glaze, you'll need a pastry bag and wax paper. For the decorations, you'll need a #1 piping tip, a coupler, a 2-inch circle cookie cutter, a rolling pin and toothpicks. Doughnuts: Preheat your oven to 350F Generously coat your doughnut and doughnut hole baking pans with nonstick baking spray, then set aside. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and brown sugar. In a smaller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk and melted butter. Add the wet ingredients to the dry, and mix until just combined (you don’t want to over mix or the doughnuts won’t be as light and fluff]. The batter will be thick. Transfer the batter to either a large zip top bag or a piping bag (I like to use a wide mouth glass or jar to hold the bag while filling it with batter]. Cut a corner off the bag, and pipe the batter into each doughnut cavity filling 3/4 full. You can use the back of a spoon if you would like to carefully smooth out the batter. Bake each pan for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the doughnuts to cool for at least 5 minutes before gently removing from the molds and transferring to a cooling rack to cool completely (I find that a toothpick helps to remove the doughnuts easily without smashing them—just place the toothpick to the side of each doughnut and use it to flip the doughnut out of the pan]. I also flip the doughnuts and doughnut holes over and use the bottom to decorate. Glaze: Place the freeze-dried strawberries in a small zip-top bag, and use either a rolling pin or the bottom of a drinking glass to crush them into a powder-like consistency. In a small mixing bowl, combine the powdered sugar, crushed strawberries, jelly and 2 tablespoons milk (I like to use a fork to whisk them together and also break up the jelly a little]. You can add more milk, a tablespoon at a time, if the consistency is too thick. Either gently dip the tops of the doughnuts and doughnut holes into the glaze, or use a spoon to spread the glaze onto each doughnut. Place them onto a baking sheet lined with wax or parchment paper so the glaze can set. This recipe makes extra glaze, so feel free to add a generous amount to each doughnut (you can even roll the entire doughnut hole in the glaze]. Jellyfish Decorations: Now for the fun part! If you haven’t already eaten all of your PB&J doughnuts you can turn the doughnut holes into cute jellyfish. I like to work on these while the glaze is setting up. Start by coloring 5 ounces of the fondant with just a little sky blue icing gel. Separate about an ounce, or a 2-3 inch ball, out and set it aside (cover it with a bowl so the fondant doesn’t dry out]. Create 6 balls of the sky blue fondant, about 2 1/2 inches in diameter and roll them out until about 1/8 inch thick (you want it thin enough that it’s pliable, but not so thin that it’ll rip]. Place a doughnut hole, glazed side down, on top of the fondant and fold the fondant around it. Gently roll the covered doughnut hole, in your hands, to smooth the edges. Repeat this process with the other doughnut holes and set them aside. To create the scalloped edge under the jellyfish, roll the remaining sky blue fondant out to about 1/8 inch (except for the piece you set aside after coloring] and use the 2-inch cookie cutter to cut out 6 circles. Gather all the fondant scraps into a ball, and add more sky blue icing gel to create a darker blue. Use the darker blue fondant, and the lighter piece that you set aside earlier to create the tentacles (I made 7-8 per jellyfish]. Take a small piece of fondant from each color, roll it out into a rope or spaghetti like shape, and then gently curl and twist each strand. If your fondant is sticky you can use a little cornstarch to coat your fingers and the workspace, if it becomes dry you can add a tiny bit of water. Make all of your curly tentacles and set them aside (I like to place the fondant shapes onto wax paper so that they are easy to remove when I’m ready to put the jellyfish together]. Once the glaze is set you can build the jellyfish. Take 7-8 of your tentacles (you want a mix of dark and light blue], and press them down onto the doughnut (close to the center] so that the strands are in a little cluster with the curly sides hanging over the edge of the doughnut. Stretch one of the 2-inch circle cutouts slightly, and place it over the middle of the doughnut. Place a fondant covered doughnut hole on top, and gently press down. This will begin to create a ruffled effect in the circle. Use a toothpick, or your fingers to continue the scalloped edge (almost like you would the sides of a pie crust] all the way around the doughnut hole. Fit the black icing with a coupler and the #1 piping tip, and pipe the faces onto each doughnut hole. Color the leftover white fondant with a little of the pink icing gel, and add cheeks (and tongues if you would like] to each jellyfish. Enjoy! Your friends will be so jelly of your swarm of jellyfish doughnuts that you’ll be glad you made extras.
[Name] Green Beans in the Pressure Cooker [AuthorId] 159243 [AuthorName] lisa724 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-08-09T21:14:00Z [Description] Make and share this Green Beans in the Pressure Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.4 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.6 [SodiumContent] 419.1 [CarbohydrateContent] 7.8 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in pressure cooker. Pressure for 10 minutes with natural release. Open and saute beans until water is evaporated.
[Name] AMRITSARI SUKHI DAL [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-09T21:17:00Z [Description] Khyati's Health-O-Meter Says: Urad dal is one of the richest sources of proteins & B vitamins. Urad dal also contains folic acid, calcium, magnesium, potassium. Urad dal helps to reduce cholesterol and improves cardiovascular health. It is rich in iron. They help to boost up the energy levels and keep us active. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["20", "1/2", "1/2", "1/4", "1/4", "1", "1/2", "1", "1/4", "4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["black gram", "onion", "tomatoes", "turmeric powder", "cumin seed", "asafoetida powder", "ginger", "green chili", "red chili powder", "fresh coriander leaves", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.2 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1175.2 [CarbohydrateContent] 6.9 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Step 1. Soak urad dal in water for 10-15 minutes. Step 2. Drain and cook urad dal with salt, turmeric powder and 1 cup water till just done. Step 3. Take care that the dal does not get overcooked and each grain remains separate. Step 4. Heat oil in a non stick pan. Add cumin seeds, asafoetida, ginger and onions and saute till fragrant. Chop green chillies and add along with red chilli powder, tomatoes and saute. Step 5. Drain dal and add and mix gently. Adjust salt and mix. Step 6. Chop coriander leaves and add and mix well. You can add lemon juice if you wish. Serve hot.
[Name] Taco Seasoning [AuthorId] 1690205 [AuthorName] Mike H. [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2018-08-09T21:17:00Z [Description] This is a great all-purpose taco seasoning. The store-bought seasoning packets are loaded with so much sodium that they're basically inedible.  We use this seasoning almost exclusively with ground venison, but it also works well with ground beef, turkey or chicken.  This recipe mixes with one pound of ground meat. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chili powder", "ground cumin", "salt", "black pepper", "paprika", "garlic powder", "dry oregano", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 616.1 [CarbohydrateContent] 2.3 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] 1 Seasoning mix for taco meat [RecipeInstructions] Place all ingredients in a small bowl and mix. When you want to use the mix, sprinkle seasoning over cooked ground meat and stir to combine. You may want to add a little water (1/4 cup] to the meat at this point to help blend the seasoning into the meat. Cook until liquid is almost gone. Enjoy!
[Name] Anzac Slice [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-08-10T13:10:00Z [Description] Make and share this Anzac Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "3/4", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["rolled oats", "brown sugar", "flour", "baking powder", "salt", "butter", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.4 [FatContent] 10.4 [SaturatedFatContent] 7.0 [CholesterolContent] 20.3 [SodiumContent] 166.9 [CarbohydrateContent] 37.1 [FiberContent] 1.6 [SugarContent] 21.7 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 24 bars [RecipeInstructions] ["Preheat oven to 350°. Lightly grease a square pan pan. In a large bowl, combine oats, sugar, coconut and sifted flours.", "Heat butter and corn syrup in a small saucepan on low heat for 1-2 minutes, until butter has melted and mixture is well combined.", "Make a well in center of dry ingredients. Add butter mixture and combine well.", "Press firmly into prepared pan. Sprinkle with coconut.", "Bake for 20-25 minutes, until golden. Sprinkle with coconut.", "Cool completly in pan. Cut into squares to serve." ]
[Name] Cherry Ripe Slice [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-10T13:38:00Z [Description] Make and share this Cherry Ripe Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Australian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "1 1/2", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "sugar", "shortening", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.4 [FatContent] 29.8 [SaturatedFatContent] 19.2 [CholesterolContent] 51.9 [SodiumContent] 514.0 [CarbohydrateContent] 69.4 [FiberContent] 3.3 [SugarContent] 48.8 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 24 bars [RecipeInstructions] Preheat oven to 350. Grease a 9 x 13 slice tray. Combine flour, baking powder, salt, cocoa and coconut. Place butter in a saucepan with sugar and heat until butter has melted. Pour butter over dry ingredients, mix well and press into tray. Bake for 15 minutes. Remove from oven and allow to cool slightly. For the filling, combine coconut, sweetened condensed milk, cherries and mix well. Spread over warm chocolate base. Melt chocolate and shortening in a saucepan over low heat or in the microwave. Stir until melted and smooth then pour over cherry filling. Refrigerate until set. Cut into small triangles, bars or slices. To cut neatly through the chocolate, dip a knife in hot water before cutting through the chocolate.
[Name] BANANa SMOOTHIE [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-08-10T15:33:00Z [Description] Khyati's Health-O-Meter Says: Banana offer not only the luscious taste but are rich sources of antioxidant nutrients, enhances , vitamin B6, potassium which helps to lower your blood pressure& also lowers cholesterol together, these nutrients protect the heart and keeps it healthy. Yogurt is an amazing source of protein and calcium and these ingredients together makes this smoothie tasty as well as healthy. Adding chia seeds to it makes it more refreshing and relishing. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Sweet", "Brunch", "Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/4", "1", "1", "1"] [RecipeIngredientParts] ["banana", "apple", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Step 1. Combine the banana, yogurt & 1 tsp chia seeds. Step 2. Blend until smooth. Step 3. NOTE : Do soak the chia seeds in water for 1 hour before blending.
[Name] Naan [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2018-08-10T18:13:00Z [Description] Make and share this Naan 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/53/67/23/ctsn1iStSai2bPqYB6n1_10156410606608190.jpg" [RecipeCategory] Breads [Keywords] ["Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2 1/2", "1/2", "1/4", "1/3", "1"] [RecipeIngredientParts] ["sugar", "water", "flour", "salt", "olive oil", "yogurt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.6 [FatContent] 16.3 [SaturatedFatContent] 2.8 [CholesterolContent] 49.1 [SodiumContent] 321.6 [CarbohydrateContent] 62.5 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] 8 Breads [RecipeInstructions] Combine in a small bowl: yeast sugar & water. Wait till frothy. Combine: oil yogurt & egg. Combine in separate large bowl: 1 cup flour & salt. Pour small bowl into large. Continue adding four, 1/2 cup at a time. Turn bowl out onto lightly four surface & knead for 3 minutes. Add flour as required to keep from sticky. Put dough back in bowl, cover f place in warm spot to rise for 1 hour. (My oven has ‘proof’ feature]. Turn dough out. Cut into 8 equal pieces. roll piece out, 1/4 inch thick & 6 inches diameter. place on med. heat skillet till bottom is golden brown & bubbles appear. Flip cook other side till golden brown.
[Name] Fusilli With Fresh Tomato and Zucchini Sauce [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-08-10T21:18:00Z [Description] Lovely, quick, light and summery summer meal, courtesy of the Washington Post. Here in rural Maine it's impossible to find fusilli, so I substituted rotini. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "2 -3", "1/2", "1", NA, NA, "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "sweet onion", "salt", "black pepper", "tomatoes", "oregano leaves", "basil leaves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.7 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 52.9 [FiberContent] 4.9 [SugarContent] 7.9 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the onion and cook for 2 to 3 minutes, until it starts to soften; then add the squash and 1 tablespoon of the oil; season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring every minute or so, until the squash softens and just starts to brown. If it browns too quickly, reduce the heat to medium. Add the tomatoes and stir to combine. Cook for about 4 minutes or until the tomatoes are warmed through and have softened. Remove from the heat, then add the oregano and basil. Taste and adjust the seasoning; add a tablespoon of oil if needed. Drain the cooked pasta and transfer to a large serving bowl. Add the sauce and toss to combine. Serve immediately, with Parmesan cheese, if desired.
[Name] Vanilla Milkshake (Paula Deen) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-10T23:19:00Z [Description] This made a delicious milkshake. I didn't add any sugar to it at all, and I can't imagine 8 tablespoons when there is already sugar in the ice cream, but I'll post as written. Personally, I added some frozen strawberries and turned it into a strawberry milkshake. It just sounded good. Recipe courtesy of foodnetwork.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "8", "2"] [RecipeIngredientParts] ["vanilla ice cream", "vanilla extract", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.9 [FatContent] 19.0 [SaturatedFatContent] 11.7 [CholesterolContent] 75.2 [SodiumContent] 165.8 [CarbohydrateContent] 62.3 [FiberContent] 0.9 [SugarContent] 53.4 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw. (I like the tall glasses, but the straw--not so much].
[Name] Garlic Prawn Pasta [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-08-11T00:30:00Z [Description] Australians say “prawns” instead of “shrimp.”  Either way, this sounds delicious! Salt and pepper to taste in this recipe, the 1/2 teaspoon measurements are just a guideline as the geniuses wouldn’t let me say “ to taste.” [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/26/AIgIwNj2TBKiLWRsxmQV_Garlic Prawn Pasta.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/26/lvAm7QbOTuuhgu9POTdA_Garlic%20Prawn%20Pasta_0010.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/26/EXniwv6eSlKKk8N6wlmG_Garlic%20Prawn%20Pasta_0003.JPG"] [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["24", "1", "3", "2", "4", "2", "1", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["spaghetti", "butter", "olive oil", "garlic cloves", "lemon", "lemon juice", "flat leaf parsley", "salt", "cracked black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 598.1 [FatContent] 17.6 [SaturatedFatContent] 6.8 [CholesterolContent] 68.3 [SodiumContent] 580.8 [CarbohydrateContent] 89.0 [FiberContent] 4.4 [SugarContent] 3.8 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the prawns and cut them in half lengthways. Cook the pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm. Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden. Add the prawns and cook, stirring, for 2-3 minutes or until the prawns are tender. Add the pasta, lemon juice, parsley and reserved pasta water. Season with sea salt and freshly cracked black pepper and toss to combine.
[Name] Slow Cooker Leg of Lamb [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2018-08-11T00:48:00Z [Description] Make and share this Slow Cooker Leg of Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian"] [RecipeIngredientQuantities] ["1", "6", "2", "2", NA, "1/2"] [RecipeIngredientParts] ["leg of lamb", "garlic cloves", "honey", "rosemary sprig", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 6.8 [FiberContent] 0.1 [SugarContent] 5.8 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["1. Using a small sharp knife, cut 20 small pockets into the lamb leg. Poke the garlic slivers into these pockets.", "2. In a small bowl, mix the wholegrain mustard and the honey together.", "3. Spoon some of this mixture into the pockets and pour the remainder over the whole leg. Poke rosemary sprigs into all the pockets.", "4. Place an upturned saucer into the slow cooker to act as a trivet. Or alternately you can place the lamb on a base of onions, potatoes and carrots. Place the lamb on this and pour the water around it. Cook on low for 8 hours." ]
[Name] Gluten Free "Vegemite" [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-08-11T00:56:00Z [Description] Make and share this Gluten Free "Vegemite" 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/53/67/28/QZoGc5GGRI6ILIX4zEKK_vegemite.jpg" [RecipeCategory] Australian [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "3"] [RecipeIngredientParts] ["tahini sesame butter", "tamari", "nutritional yeast flakes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 107.2 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 516.4 [CarbohydrateContent] 6.4 [FiberContent] 2.7 [SugarContent] 0.1 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Place all ingredients in a blender and process into a creamy and smooth consistency. Store in the fridge.
[Name] Creole Watermelon Feta Salad [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-11T20:57:00Z [Description] Make and share this Creole Watermelon Feta Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/29/2abFSmjrQ4mHpPYL4GwF_Creole%20Watermelon%20Feta%20Salad_0263.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/29/SLAGUesrSkiWF9Vz2SDk_Creole%20Watermelon%20Feta%20Salad_0267.JPG"] [RecipeCategory] Creole [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "4", NA] [RecipeIngredientParts] ["seedless watermelon", "blueberries", "avocado", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 270.4 [FatContent] 7.9 [SaturatedFatContent] 2.9 [CholesterolContent] 13.4 [SodiumContent] 175.8 [CarbohydrateContent] 50.8 [FiberContent] 4.8 [SugarContent] 39.5 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 1 salad [RecipeInstructions] 1: Arrange watermelon on large platter or in bowl. 2: Top with sliced avocado, blueberries and crumble feta cheese over fruit. 3: Sprinkle Tony's BOLD Creole Seasoning over the melon and cheese. 4: Serve chilled.
[Name] Copycat Chachere Creole Seasoning [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-08-11T21:09:00Z [Description] Make and share this Copycat Chachere Creole Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "5", "5", "4", "1", "2 1/2", "2", "1 1/2", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "cornstarch", "cayenne pepper", "ground black pepper", "chili powder", "ground mustard", "dried basil", "dried sage", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2370.2 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] 1/2 c [RecipeInstructions] Combine all ingredients, shake to mix. Store in an airtight container.
[Name] King Cake [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2018-08-11T21:34:00Z [Description] Make and share this King Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Creole", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "3 1/2", "1/4", "1/4", "1 1/4", "2 1/2", "1/4", "1", "8", "1/2", "3", "1", "2", "2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["butter", "milk", "eggs", "flour", "granulated sugar", "salt", "instant yeast", "ground nutmeg", "lemon rind", "cream cheese", "granulated sugar", "flour", "egg", "vanilla extract", "confectioners' sugar", "salt", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 12.6 [SaturatedFatContent] 7.2 [CholesterolContent] 79.5 [SodiumContent] 319.4 [CarbohydrateContent] 49.0 [FiberContent] 1.0 [SugarContent] 25.7 [ProteinContent] 6.6 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Lightly grease a baking sheet, or line it with parchment.", "To prepare the dough: Using a stand mixer with a dough hook or bread machine, mix and knead all of the dough ingredients together to form a smooth, very silky dough.", "Allow the dough to rise, covered, for 1 hour.", "Transfer the soft dough to a lightly greased work surface. Pat and stretch it into a 24\" x 6\" rectangle. Let the dough rest while you prepare the filling.", "To prepare the filling: Beat together the cream cheese, sugar, and flour until smooth, scraping the bowl once. Add the egg and vanilla, again beating until smooth.", "Dollop the filling down the center of the long strip of dough. Then fold each edge up and over the filling until they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible.", "Place the log of dough onto the baking sheet. Position it on the pan quickly and gently. Pinch the ends together.", "Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises.", "Whisk the reserved egg white with 1 tablespoon water, and brush it over the risen cake.", "Bake the cake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it's a rich golden brown.", "Remove the cake from the oven. After about 15 minutes, transfer it from the baking sheet to a rack to cool.", "To make the icing: Beat together all of the icing ingredients, dribbling in extra milk until the icing is thick yet pourable.", "Pour the icing over the completely cooled cake. While it's still sticky, sprinkle with alternating bands of yellow, purple, and green sugars. Space candied cherries in a ring around the top." ]
[Name] The Best Salmon Cakes, Ever [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2018-08-11T23:15:00Z [Description] Make and share this The Best Salmon Cakes, Ever recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/3", "1/4", "1/2", "1", "1/4", "15", "1", "1/8", "1/2"] [RecipeIngredientParts] ["red salmon", "green pepper", "yellow onion", "green onion", "black pepper", "fresh parsley", "lemon zest", "egg", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.3 [FatContent] 23.6 [SaturatedFatContent] 3.3 [CholesterolContent] 68.0 [SodiumContent] 175.8 [CarbohydrateContent] 7.4 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Using a fork gently break apart the salmon, leaving some small chunks. Add the onions, peppers, Cajun seasoning, parsley and lemon zest; gently toss. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.", "Heat oil/butter in a skillet over medium high heat oil/butter and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels.", "I use a combination of oil and butter.", "Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking." ]
[Name] Gateau De Sirop [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-12T01:54:00Z [Description] Make and share this Gateau De Sirop recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["egg", "whole wheat flour", "all-purpose flour", "salt", "butter", "boiling water", "baking soda", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.7 [FatContent] 12.9 [SaturatedFatContent] 2.9 [CholesterolContent] 30.9 [SodiumContent] 187.8 [CarbohydrateContent] 53.9 [FiberContent] 3.2 [SugarContent] 10.8 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] ["Preheat oven to 350°F. Place a 9-inch round metal baking pan in the oven to heat.", "Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter.", "Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine.", "Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.", "Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired." ]
[Name] Grilled Cajun Green Beans [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-08-12T02:03:00Z [Description] Make and share this Grilled Cajun 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/53/67/34/r72WwT1pTCN9DVYbTH2Y_IMG_7463.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/34/LzWFZoZWRoqTEJ12NO9f_IMG_4660.jpg"] [RecipeCategory] Cajun [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1"] [RecipeIngredientParts] ["fresh green beans", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 60.6 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 32.1 [CarbohydrateContent] 7.9 [FiberContent] 3.1 [SugarContent] 3.7 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Place beans in center of double thick 18\" square of heavy duty foil. Dot with butter and sprinkle with cajun seasoning. Fold in and seal edges of foil over beans to make a packet. Grill over medium heat about 10 minutes per side.
[Name] Stir Fried Pork With Honey. [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-08-12T04:31:00Z [Description] Make and share this Stir Fried Pork With Honey. 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/53/67/35/xACKQwHTVmKONv3cYlp3_With jacket s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/ojHQlQ69Qxy52KWdc6Du_Pork and honey 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/d862sWlNTkCxfKiyAAMy_Capsicum-snowpeas s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/63o22a8TcGbYJOkNsZqs_Egg noodles s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/cLg3Fme8SQKSCS5AHwgU_8%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/al3KKVBPRHavFdVce611_4%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/OtWQsUKTTxO8Cyq8puIG_2%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/uI0ksbGwTM2C5yWBuDXb_served%203%20os%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/SApE65SKS3O8TPpeVF16_served%20is%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/35/AyokrjNQpqmrCe4SitzQ_cooking%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/BqnFuR2TQ1qTOR9SlRl4_cooking%201%20s.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Chinese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "250", "2", "2", "1", "100", "1"] [RecipeIngredientParts] ["cornflour", "soy sauce", "honey", "ginger", "garlic", "green capsicum", "red capsicum", "snow peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.1 [FatContent] 25.5 [SaturatedFatContent] 7.2 [CholesterolContent] 75.0 [SodiumContent] 1063.4 [CarbohydrateContent] 20.6 [FiberContent] 3.1 [SugarContent] 12.5 [ProteinContent] 29.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside. Heat the oil in a wok over a high heat. Add the pork and cook for 3 or 4 mins until browned all over. Add the ginger, garlic, capsicum and snowpeas, and cook for a further 2 minutes. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Distribute drained noodles into two dishes and add the pork mixture over the top. Sprinkle the sesame seeds over the top.
[Name] Combined Stew [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2018-08-13T16:11:00Z [Description] Make and share this Combined Stew recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "10", "5", "5", "1", "1", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["beef broth", "red wine", "stewing beef", "lamb", "chicken", "mild curry powder", "cinnamon", "potato", "onion", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1780.8 [FatContent] 102.7 [SaturatedFatContent] 32.3 [CholesterolContent] 617.6 [SodiumContent] 1727.0 [CarbohydrateContent] 14.8 [FiberContent] 2.1 [SugarContent] 2.6 [ProteinContent] 186.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Prepare and defat stewing beef. heat corn oil till smoking in skillet. saute beef till brown. prepare other meats saute them in 1/cup corn oil. place meats in deep pot of beef broth and wine. cube potatoes place in pot peel and chop carrots. place carrots and potatoes in pot. close pot and let it simmer 3 hours. before serving mix butter and flour into roux gently heat mixture in seprate pan. add roux to thicken stew.
[Name] Creamy Basil New Potatoes Salad [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-08-13T19:51:00Z [Description] This recipe can be made up to a day in advance and is sure to impress guests. Made with fresh basil, toasted pine nuts and creamy Alfredo sauce, this potato salad is the perfect, crowd-pleasing side dish for any meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/nVM5DpksSGShF9l1k2zQ_8f8d55d5-51fe-471b-935f-7ead14625a46_fi%20(1).jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["900", "2", "225", "1", "1", "1/2", "225", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["new potatoes", "kosher salt", "green beans", "alfredo sauce", "garlic clove", "ground black pepper", "grape tomatoes", "parmigiano-reggiano cheese", "lemon", "fresh basil", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.1 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 1.8 [SodiumContent] 1796.6 [CarbohydrateContent] 23.4 [FiberContent] 3.7 [SugarContent] 2.7 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place potatoes in a 6-quart (6 L] pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.", "Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.", "Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving." ]
[Name] Glazed Mochachino Ice Cream Cake [AuthorId] 2002245351 [AuthorName] Ellen C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-08-13T20:56:00Z [Description] Make and share this Glazed Mochachino Ice Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["vanilla ice cream", "ice cream", "butter", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.2 [FatContent] 10.5 [SaturatedFatContent] 5.8 [CholesterolContent] 31.1 [SodiumContent] 124.9 [CarbohydrateContent] 27.9 [FiberContent] 1.2 [SugarContent] 20.7 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["1. Line the bottom and sides of a 9-in. (23 cm] springform pan with parchment paper. Allow ice cream to soften at room temperature for 8 to 10 min., until malleable.", "2. Meanwhile, combine cookie crumbs, melted butter and ¼ Celsius fudge sauce in a bowl. Mix well and press into the bottom of the pan. To make this crumb base, pulse whole cookies in a food processor for 1 minute before adding butter and fudge sauce.", "3. Working quickly, spread vanilla ice cream in an even layer over the cookie base.", "4. Drizzle with 2 T. of fudge sauce, and add raspberries if desired.", "5. Add an even layer of mochachino ice cream overtop. (If ice cream is melting too quickly, cover with plastic wrap and refreeze before adding the second layer]. Cover with plastic wrap and freeze for at least 4 hours.", "6. Spread remaining fudge sauce on top of the cake, covering completely.", "7. Sprinkle with almonds, cover with plastic wrap and store in the freezer.", "8. To serve, release the side of springform pan and remove parchment paper. Heat a knife in hot water and dry with a kitchen towel before slicing (you may need to reheat between slices]. Garnish each plate with a few raspberries." ]
[Name] Opor Ayam Tahu from Indonesia [AuthorId] 2002246177 [AuthorName] Tri W. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-08-13T20:57:00Z [Description] Make and share this Opor Ayam Tahu from Indonesia recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "1", "3", "3", "2", "2", "1", "1", "2", "1", "2", "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breast fillet", "tofu", "coconut milk", "cloves", "garlic cloves", "cloves", "nutmeg", "turmeric", "cinnamon bark", "lemongrass", "bay leaves", "orange", "galangal", "salt", "pepper", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 9.7 [FiberContent] 2.1 [SugarContent] 6.2 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken boxes and then boil them first until they come out (approx. 10-15 minutes] turn off then set aside. Puree the onion, garlic, coriander, candlenut, nutmeg, cloves, turmeric. Galangal geprek, tie lemongrass. Set aside. Heat the pan, pour a little oil. Saute the spices until they smell good. Pour chicken broth into the pan little by little while stirring. Then enter galangal geprek, lemongrass, cinnamon bark, bay leaves and orange leaves. Add the chicken first. Boil again while correcting the taste with salt, pepper, sugar and powdered chicken broth. Then enter the know. Can add a little more water. Stir slowly. When it is tofu and chicken is cooked. Taste is also right. Pour coconut milk. Stir and boil for a while, don't let the coconut milk break. Lift. Complete with a sprinkling of fried onions.
[Name] Pancake With Almond Milk [AuthorId] 2002246652 [AuthorName] Helen W. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-08-13T20:57:00Z [Description] Pancakes are iconic to any American breakfast or brunch, and for good reason! They’re so delicious and so versatile- I love Pancake with Almond Milk [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "3", "4"] [RecipeIngredientParts] ["baking powder", "salt", "vanilla", "flour", "Splenda sugar substitute", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.7 [FatContent] 14.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 945.8 [CarbohydrateContent] 51.4 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using your stainless steel pan and follow these steps: In a small mixing bowl, whisk together egg, oil and milk. In a separate mixing bowl, mix together baking power, flour, salt, sugar. Add flour concoction to egg assortment. Prepare pancakes on a griddle or pan. Medium heat. Serve hot!
[Name] MASALa SODA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-13T20:57:00Z [Description] Khyati's Health-O-Meter Says: Masala Soda is delicious refreshing summer drink. While both lemon and water help in clarifying our system removing toxins and making our skin glow. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/jAffhjy3SWm2HjwhJduB_1436595710_large.jpg" [RecipeCategory] Birthday [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "5"] [RecipeIngredientParts] ["black peppercorns", "rock salt", "lemon juice", "soda water", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 49.9 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. Combine the kokum sherbet, rock salt, crushed peppercorns, lime juice and crushed ice cubes in a glass jar and stir to mix well. 2. Pour it in a glass. 3. Top up a glass with soda and stir well. 4. Garnish with torn fresh mint leaves and serve immediately.
[Name] Korean Joon Ma Bulgogi Beef Tacos [AuthorId] 2002240904 [AuthorName] joonma4 [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2018-08-13T20:58:00Z [Description] My husband and son share an insatiable appetite for Korean barbeque—as well as an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks, we decided to experiment with our own version, wrapping marinated Korean bulgogi in hot corn tortillas—they were an instant hit! Crisp, spicy sweet cucumber, creamy avocado, crunchy scallion and a punch of gochuchang (a savory Korean hot pepper paste) make these unbelievably good. That is how we created the Joon Ma Korean Bulgogi Beef Tacos [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/42/qC44TzxSSyBJ83qD6DBg_Joon%20Ma%20Tacos%201.JPG" [RecipeCategory] Korean [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1", "1", "1/2", "1/2", "4", "1/2", NA, NA, "2", "1", "1", "1", "1", "1", "1", "2 -3", "5", "1/2", "1", NA, NA] [RecipeIngredientParts] ["soy sauce", "sake", "dark brown sugar", "black pepper", "yellow onion", "Asian pear", "garlic cloves", "ginger", "toasted sesame seeds", "canola oil", "green onions", "rice vinegar", "sugar", "honey", "garlic", "salt", "toasted sesame seeds", "scallions", "fresh cilantro", "avocado", "white corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 701.5 [FatContent] 50.3 [SaturatedFatContent] 17.8 [CholesterolContent] 123.4 [SodiumContent] 1400.4 [CarbohydrateContent] 24.5 [FiberContent] 4.7 [SugarContent] 15.7 [ProteinContent] 35.4 [RecipeServings] 5.0 [RecipeYield] 1 4-6 [RecipeInstructions] Trim excess fat from steak and slice very thinly across the grain. Put onion, pear, garlic, ginger and sake into a blender (or food processor]. Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed. Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking. Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely. In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes. Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use. Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes]. Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds. Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm. Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.
[Name] Beef Chili [AuthorId] 1661368 [AuthorName] afarrell727 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-08-13T20:58:00Z [Description] Make and share this Beef Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "3", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["yellow onion", "green pepper", "ground beef", "garlic cloves", "paprika", "garlic powder", "cumin", "cayenne", "oregano", "Worcestershire sauce", "tomato paste", "diced tomatoes", "dark red kidney beans", "water", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.7 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 653.7 [CarbohydrateContent] 34.9 [FiberContent] 10.2 [SugarContent] 10.8 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sautee onion and peppers in oil with salt and pepper until just soft. Add the ground beef and brown while stirring. Add the garlic and the dry seasonings, adjust to taste. Add the worchestershire and tomato paste and stir for about one minute. Add diced tomato and kidney beans, stir in water. Allow to cook uncovered over low/medium heat for about 30 minutes, stirring occasionally, add more water if it gets too dry but allow the water to mostly cook off by the end of the 30 minutes. Add the tomato sauce and adjust seasoning. Cook covered for another 15 minutes. Serve hot with diced raw onion, cheese, sour cream, and/or tortilla chips. I use no salt added canned tomato products so I can be in control of my seasonings. Season at every step instead of all at the beginning or the end and and remember that you can always add more salt, but you can't take it out.
[Name] PORK TENDERLOIN VITALI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-14T14:59:00Z [Description] This dish is distinguished, classy and elegant just like the gentleman this recipe is named for... Steven Vitali! It has beautiful layers of flavor that will please everyone! VIDEO https://www.youtube.com/watch?v=mtzVm0LtMB0 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/44/wfCwdwSYT2yMxgq3JUAQ_Pork-Tenderloin-Vitali-7_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/44/JV5J12A2T7u21icucGE6_Pork-Tenderloin-Vitali-7_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/44/icryLn2XTQOgHtP7HndO_Pork-Tenderloin-Vitali-7_Fotor-1024x768%5B1%5D.jpg" ] [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "6", "1/2", "2", "1/2", "1", "1/3", "1/3", "2/3", "1/2", "1/2", "2"] [RecipeIngredientParts] ["Fontina cheese", "fresh parsley", "prosciutto", "black pepper", "extra virgin olive oil", "apple", "lemon juice", "chicken broth", "rosemary", "heavy cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2822.0 [FatContent] 165.4 [SaturatedFatContent] 84.2 [CholesterolContent] 747.2 [SodiumContent] 2179.5 [CarbohydrateContent] 188.3 [FiberContent] 6.0 [SugarContent] 135.8 [ProteinContent] 152.9 [RecipeServings] nan [RecipeYield] 1 pork tenderloin [RecipeInstructions] ["Preheat oven to 375ºF. Sprinkle smoked paprika over pork covering the entire surface. Place cheese, leaving about 1-inch from the edges. Sprinkle parsley over before laying prosciutto on top. RolI up meat tightly while tucking in the ends. Keep in place with kitchen twine and secure the ends with a couple toothpicks. Crack some freshly ground black pepper; set aside.", "In an ovenproof skillet over medium-high heat, add oil. When shimmering, place pork seam side down and cook until brown on that side, about 3 to 4 minutes. Flip pork over and transfer skillet to preheated oven. Cook for 20 to 25 minutes or until internal temperature reaches 140-145ºF. Transfer pork to a cutting board, make a loose tent with foil and set aside.", "In a small bowl, combine apple with lemon juice; set aside.", "Using paper towel, remove excess fat leaving a little behind for extra flavor. Turn heat to medium-high and pour in apple juice and chicken broth. Scrape the bottom of the skillet to dislodge any brown bits.", "Add spicy red pepper jelly and stir until jelly turns into liquid form. Add rosemary, heavy cream and apple mixture. Stir, bring to a simmer and reduce heat; simmer gently until sauce thickens, about 15 to 20 minutes, stirring occasionally. Turn off heat and stir in butter until melted. Spoon over sliced pork and serve immediately." ]
[Name] Blueberry Citrus Bread [AuthorId] 2002247906 [AuthorName] Bex D. [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2018-08-14T20:42:00Z [Description] By using a circular pan instead of a rectangular one, you can really ‘shape’ things up! Additionally, using Yuja Cha honey really makes the taste different! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002247906/bGHA0W87Q2Kuo2KfY4Po_Blueberry%20%26%20Citrus%20Banana%20Bread.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "3/4", "1/2", "1/4", "1 1/2", "1/2", "2", "1/4", "1/4", "2", "1", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "ground cinnamon", "baking soda", "salt", "ground nutmeg", "honey", "eggs", "olive oil", "unsalted butter", "vanilla extract", "unsalted peanuts", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.7 [FatContent] 15.0 [SaturatedFatContent] 3.9 [CholesterolContent] 54.1 [SodiumContent] 284.7 [CarbohydrateContent] 51.3 [FiberContent] 4.6 [SugarContent] 23.9 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] Set the oven to 350°F Grease or apply parchment paper to a circular pan. In a large bowl, mix in flours, spices, soda, and salt. In a separate bowl, mix the mashed bananas with the yuja cha (or honey], eggs, oil, greek yogurt, butter, and vanilla extract. Once they are just blended, pour into the dry mix. Mix the dry and wet ingredients until they have just combined. Afterwards, pour the assorted blueberries, dried apricots and peanuts into the mix. Mix these assortments to prevent them from clumping together when baking. Pour the batter into the prepared pan and set a timer for 50 minutes to an hour.
[Name] Original Fresh Fruit Torte [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-14T22:24:00Z [Description] Adapted from a recipe by Marian Burros. This may seem plain, but the combination of tender vanilla cake and fresh, ripe fruit is unbeatable. The recipe originally called for the dark Italian prune plums, but I sometimes use 2 large or 3 medium fresh peaches, peeled, pitted and sliced. I can't decide if I prefer the plums or the peaches! If you can get really fresh fruit from a farm market or orchard, this will be the best dessert you've ever had. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3/4", "1", "1", "2", "1/4", "12", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "unbleached flour", "baking powder", "eggs", "salt", "Italian plums", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.9 [FatContent] 13.1 [SaturatedFatContent] 7.7 [CholesterolContent] 77.0 [SodiumContent] 137.9 [CarbohydrateContent] 45.6 [FiberContent] 2.0 [SugarContent] 31.8 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Arrange oven rack in the lower third of the oven. Preheat to 350 degrees F. Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt, and beat to mix well. Spoon the batter into a 9” or 10” springform pan. Cover the top with the plums, skin side down, or the peach slices very close together. Combine cinnamon with 2 tablespoons sugar. Sprinkle fruit with the cinnamon-sugar mixture. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool. Serve at room temperature or slightly warm, plain or with vanilla ice cream. Cake may be tightly wrapped with aluminum foil and frozen after it is cooled from the oven. Make extra cakes while fruit is at it’s peak and freeze, then warm wrapped cake in a 300 degree oven for serving.
[Name] Lemon Pom-Pom Cake [AuthorId] 2002247884 [AuthorName] Katherine Sabbath [CookTime] PT1H30M [PrepTime] PT2H [TotalTime] PT3H30M [DatePublished] 2018-08-15T19:02:00Z [Description] By far one of my most joyous cake creations, this fluffy, giant puff filled with flavours of scrumptious vanilla cake, lemon, raspberry, and luscious cream cheese, is sure to delight everyone in the room! It’s soft and snuggly appearance courtesy of homemade marshmallows is the stuff of pastel dreams. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002247884/lM9EQZS6QvC1gxPmo0Nk_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2014%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/hsysC4X0SIyF1WkRJc9x_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2004%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/NCEY96BNSn6Q07fj9zXd_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2002%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/DP7ewrIOTfqpDdo8pNLV_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2013%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/xP3MO0YOR1SN1cjvw3qw_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2005%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/DuluVmSyRCOzopru8Law_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2007%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/5Z99QM2QTLu2sy7BsxIO_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2008%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/kcBAtWAZSWKvpnK4x2Vw_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2011%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/IrNozs6Q52woUMoW1iWA_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2012%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/Ertz9jlXQQGhWwNoCXGw_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2003%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/oXqy1rbMR7WfoHgBDITr_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2009%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/YoX7hAYMRi60FDha3dAM_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2001%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/GRUPJv0HQsubFX7kxp6Z_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2010%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/zj1JyeP0T0BzaKcdXP7n_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2006%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/WwGjfGMuSQeoVCutlvn4_Lemon%20Pom%20Pom%20Cake.%20Katherine%20Sabbath.%2015%20of%2015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/8k1jPlNLQJGZADE4Urwp_10155974028045913.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/47/8k1jPlNLQJGZADE4Urwp_10155974028045913.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "2", "1/4", "130", "100", "260", "2", "4", "230", "750", "60", "9", NA, NA, "400", "900", "80", "200", "2", "100", "100", NA] [RecipeIngredientParts] ["cake flour", "baking powder", "flaked sea salt", "unsalted butter", "caster sugar", "vanilla bean paste", "caster sugar", "gelatin powder", "cream cheese", "unsalted butter", "lemon juice", "marshmallows"] [AggregatedRating] nan [ReviewCount] 4.0 [Calories] 491.9 [FatContent] 24.1 [SaturatedFatContent] 13.7 [CholesterolContent] 73.7 [SodiumContent] 194.4 [CarbohydrateContent] 62.5 [FiberContent] 1.8 [SugarContent] 41.7 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["For the Vanilla Cake:", "Preheat convection oven to 320ºF (160°C]. Grease a 9-inch ovenproof bowl.", "Sift together flour, baking powder, and salt in a medium bowl. Set aside.", "Using a kitchen mixer, cream together the butter, oil, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing until combined.", "Fold in the flour mixture and the milk in one-third increments, alternating between them. Fold until just combined.", "Pour mixture into prepared bowl and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Stand cake in bowl for 1 hour, before turning onto wire rack (top-side down] to cool completely. Cover with plastic wrap or a clean, damp tea towel and set aside until assembly.", "For the Marshmallow Puffs:", "You will need: 3 large piping bags; 3 semi-sphere silicone molds (Varying sizes, greased with cooking oil spray. I used 2cm, 5cm and 9cm].", "To make your first batch of marshmallow puffs, place 250g sugar and 130g of water in a large, heavy based pan. Put the candy thermometer in, and turn on the heat. Without stirring, allow the sugar syrup to heat and boil until it reaches 250ºF (120ºC] on the thermometer.", "Meanwhile, place 70ml of hot?water in a cup or small bowl and add 20g gelatin powder. Add flavoring, as desired. Once the the sugar syrup reaches around 230ºF (110ºC], whip 3 egg whites to firm peaks in the bowl of a kitchen mixer.", "Remove sugar syrup from heat at 250ºF (120ºC], then gently stir in the gelatin mixture until well combined. With the kitchen mixer on highest speed, continue to whip the egg whites while carefully pouring in the hot sugar syrup. Continue to whip until mixture thickens and increases in volume, whilst also remaining pourable. Mix in food color (I used pink] until a desired shade is achieved.", "Working quickly, transfer into 1 large piping bag and use scissors to snip 2cm off the end. Quickly pipe the marshmallow into all silicone cells, until level. Place into refrigerator for at least 1 hour or until completely set.", "To remove marshmallows from mould, lightly oil your hands with a small amount of cooking oil spray and gently pop out one by one, rolling each one generously in the coconut.", "To make your second color of marshmallow puffs, respray silicone molds with cooking oil spray. Repeat Steps 1-5 and color marshmallow mixture with a separate color (I used apricot].", "To make your final batch of marshmallow puffs, respray silicone moulds with cooking oil spray. Repeat Steps 1-5 and color marshmallow mixture with final color (I used violet].", "Tip: Store leftover marshmallows in an air-tight container in the fridge for up to 7 days. You can freeze marshmallows in an air-tight container for up to 1 month.", "Tip: You can also flavor your marshmallow with fruit puree or natural flavoring extracts.", "For the Cream Cheese Frosting:", "You will need: 1 piping bag.", "For the frosting, use an electric mixer to beat the cream cheese and butter until fluffy. Gradually add the icing sugar while beating. Add the lemon juice and beat until fluffy.", "Use a long, thin knife to divide your cake horizontally into 3 layers.", "Place a dollop of cream cheese frosting onto a cake board or large serving plate and place the bottom layer of cake on top (this should prevent your cake from sliding around!]. Use an offset spatula to apply a layer of cream cheese on top.", "Fill piping bag with cream cheese and pipe a 1cm thick barrier around the inner edge of cake layer (this will create a well to be filled with raspberry jam].", "Fill with raspberry jam and gently place second layer on top. Repeat this process with the second layer, this time using cream cheese and lemon curd.", "Gently place final layer on top and use an offset spatula to crumb coat cake with cream cheese frosting. Plate in refrigerator for 20 minutes to firm.", "Frost cake with remaining cream cheese frosting and completely cover (I start around the bottom edge] with assorted marshmallow puffs. Once decorated, you can use remaining desiccated coconut to fill in any small gaps between marshmallow puffs.", "This cake is best enjoyed on the day of decorating and served at room temperature. Can be refrigerated (wrapped in plastic wrap] for up to 4 days." ]
[Name] Spaghetti Olio E Aglio (Spaghetti With Garlic in Olive Oil) [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-08-16T10:07:00Z [Description] Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is simple to make and does not take a long time. While the spaghetti is cooking the sauce is made. This recipe cooks fast and there are a lot of timed steps, please read the recipe carefully before cooking. Canola can be replaced for olive oil if there are any allergy concerns. Starchy pasta water is the key to this dish, so it is better to cook the spaghetti in a smaller pot other than a large pasta pot. Also the water must be highly salted when cooking the pasta, the salt content will not be as elevated as the nutrition info says. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/48/WY3w2cFHTxC3Igk625qI_spaghetti_olio_e_aglio.jpg" [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "5", "1", "1/2", "5", "1"] [RecipeIngredientParts] ["salt", "spaghetti", "extra virgin olive oil", "canola oil", "garlic cloves", "water", "red pepper flakes", "parmesan cheese", "fresh parsley", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.2 [FatContent] 24.5 [SaturatedFatContent] 4.1 [CholesterolContent] 4.4 [SodiumContent] 2875.3 [CarbohydrateContent] 69.4 [FiberContent] 3.1 [SugarContent] 2.5 [ProteinContent] 14.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Add the salt to the water and bring to a boil. While the water is boiling slice the garlic thin and add to a large skillet, add the oil. When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions. While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers. About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well]. Add the starchy water to the oil carefully and mix with spatula or wooded spoon. When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. *not all the pasta water may be used, use discretion.*. Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better].
[Name] HONEY MUSTARD DIPPING SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-16T11:59:00Z [Description] This easy sauce recipe takes no longer than 10 minutes and goes so well with many dishes such as chicken fingers! VIDEO https://www.youtube.com/watch?v=yk8VBsfLfCo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/49/jVlDRm4dSOyuExhIEmao_Honey-Mustard-Dipping-Sauce-3_Fotor-1024x768%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/25Ns03lwRQideu6YGRsS_Honey%20Mustard%20Dipping%20Sauce%20%233_Fotor.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "2", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "honey", "prepared mustard", "Dijon mustard", "fresh ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.9 [FatContent] 2.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1847.9 [CarbohydrateContent] 77.4 [FiberContent] 2.6 [SugarContent] 71.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small bowl, mix all the ingredients together. Cover, transfer to the refrigerator until needed.
[Name] Cucumbers With Dressing [AuthorId] 2500830 [AuthorName] Shockeroo [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-08-16T20:28:00Z [Description] From Taste of Home but modified to my tastes. The original recipe makes far too much dressing that drowns the cucumber. If you like more dressing, double the recipe. I also wanted a cucumber recipe that is not refrigerator pickles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2500830/F9H6NHBXRz6Yt20zte22_1534290600057-2125425766.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "vinegar", "salt", "cucumbers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 39.9 [CarbohydrateContent] 5.0 [FiberContent] 0.3 [SugarContent] 4.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] In a bowl, combine first 4 ingredients. Add cucumbers and stir to coat. Cover and refrigerate for 2 hours. Enjoy!
[Name] MIXED VEGETABLE MEDLEY [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-16T20:29:00Z [Description] Khyati's Health-O-Meter Says:
[Name] Sauteed Figs [AuthorId] 2001605566 [AuthorName] Cooking Doc [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-08-16T20:35:00Z [Description] Since my mother has a very prolific fig tree, we came up with this recipe to make a yummy dessert! It's is delicious over vanilla ice cream, yogurt, or just by themselves. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/52/MFc6Moi0SV69qZgKLsZH_D4BFF704-40AF-47FA-934F-0E61601FFAC8.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["15 -20", "2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["figs", "butter", "crystallized ginger", "cinnamon", "ground cloves", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.4 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 56.4 [CarbohydrateContent] 42.6 [FiberContent] 4.6 [SugarContent] 37.7 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut figs in half lengthwise. Heat sauté pan over medium high heat. Melt butter in pan. Add ginger (optional] to pan to soften in hot butter. Add cinnamon and cloves, stir. Add figs to pan, turning occasionally to soften and brown. Add brown sugar to pan, stirring frequently to melt and caramelize sugar. Allow to cool for 3-5 minutes, and enjoy!
[Name] Bacon Wrapped Ginger Soy Chicken [AuthorId] 2002249354 [AuthorName] ConsumerEater [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-16T20:36:00Z [Description] Bacon never disappointing, especially when it comes to an easy weeknight dinner. Wrap ginger and soy-sauce-marinated chicken in sizzling bacon for a dish everyone at the table will love! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "16", "1/4", "2", "2", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["bacon", "soy sauce", "sugar", "cayenne pepper", "paprika", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.7 [FatContent] 20.5 [SaturatedFatContent] 6.1 [CholesterolContent] 167.0 [SodiumContent] 1538.0 [CarbohydrateContent] 10.3 [FiberContent] 0.9 [SugarContent] 6.8 [ProteinContent] 54.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Line two rimmed baking pans with aluminum foil and top with metal rack. In a plastic bag or shallow baking dish, combine Lee Kum Kee Cooking Soy Sauce, Minced ginger, sugar, spices, and chicken tenders, coating each tender. Let sit for 20 minutes in the fridge. Once it’s ready, wrap each tender with a slice of bacon, being sure to tuck in the ends. Place 1” apart on rack in prepared pan. Bake for 30-35 minutes at 425°F, or until bacon is crispy.
[Name] Perfect Pina Coladas for Kids [AuthorId] 2002248598 [AuthorName] shelbyah [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-16T20:37:00Z [Description] Make and share this Perfect Pina Coladas for Kids recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] ["pineapple chunks", "coconut milk", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.5 [FatContent] 24.6 [SaturatedFatContent] 21.5 [CholesterolContent] 0.0 [SodiumContent] 18.0 [CarbohydrateContent] 54.6 [FiberContent] 3.3 [SugarContent] 47.2 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] place all ingredients in a blender. pour in 2 cups and your done.
[Name] Mango Sweet Chili Chicken [AuthorId] 2875939 [AuthorName] Neo_Soul_Cook1111 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-08-16T20:37:00Z [Description] Make and share this Mango Sweet Chili Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "2", "1 1/2", "1 1/2", "12", "4", "1/2", "1/2", "1/4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["kosher salt", "sugar", "boneless skinless chicken breasts", "coconut oil", "medium shrimp", "water", "sambal oelek", "garlic", "lime zest", "red wine vinegar", "honey", "soy sauce", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.2 [FatContent] 10.8 [SaturatedFatContent] 5.6 [CholesterolContent] 217.0 [SodiumContent] 8009.7 [CarbohydrateContent] 27.5 [FiberContent] 1.7 [SugarContent] 24.5 [ProteinContent] 49.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry. Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper. Preheat the oven to 450°F. Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce. Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes. Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish. Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes. Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.
[Name] Creamy Low-Carb Butter Pecan Ice Cream [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-08-16T21:54:00Z [Description] Since going ketogenic, my wife and I are always looking for ways to keep carbs out of our diet and live off of fat. We've both lost weight, body fat and have good blood numbers now. I took several traditional butter pecan ice cream recipes and experimented with ingredients and wow, this one has us hooked. The ice cream maker does most of the work. Very tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/56/AvfMQTZpQFCwJuUrWrte_20190822_163326_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/56/c8bNlJ7bRseH92gyrxyv_6W9A2213.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/56/Mp1jrbjMTUOA4XqPZt97_6W9A2215.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/yTi3GPGRQJO2719vYoNg_ButterPecanIceCream.jpg" ] [RecipeCategory] Dessert [Keywords] ["Nuts", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1", "2", "1/2", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["heavy cream", "artificial sweetener", "vanilla extract", "vanilla vodka", "butter", "pecans", "maple syrup", "xanthan gum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.9 [FatContent] 35.5 [SaturatedFatContent] 17.8 [CholesterolContent] 122.8 [SodiumContent] 101.4 [CarbohydrateContent] 7.0 [FiberContent] 1.1 [SugarContent] 4.2 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] 10 Scoops [RecipeInstructions] 1. Melt butter in a skillet and toast the pecans for 6-8 minutes, browning the butter a bit in the process. 2. In a saucepan, stir together cream, monk fruit sweetener, butter, pecans, vanilla maple syrup, xantham gum and egg yolks. 3, When mixture is hot to the point a little bubbles around the edge of the pan, remove from heat and cool 5-10 minutes. 4. Add the vodka and vegetable glycerin which will help keep the ice cream from getting too frozen and hard. 5. Pour mixture into an ice cream maker and follow manufacturer's instructions, usually about 60 minutes or so. 6. Using a spatula, move the now churned ice cream into a suitable ice cream storage container. (I use Tovolo]. 7. Freeze for 3-4 hours and it should be ready to eat. If harder than desired take out for 10 minutes before scooping the ice cream and serving.
[Name] Briana’s Beef Enchiladas [AuthorId] 102672 [AuthorName] piranhabriana [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2018-08-18T01:08:00Z [Description] Make and share this Briana’s Beef Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["20 -24", "1/2", "1/2", "2", "2", "2", "6", "1", "4", "2", NA, "15", "4", "2", "1", "1", "32"] [RecipeIngredientParts] ["corn tortillas", "flour tortillas", "flour", "butter", "garlic", "onion powder", "oregano", "chili powder", "basil", "cumin", "cayenne pepper", "tomato sauce", "chicken broth", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 992.5 [FatContent] 66.4 [SaturatedFatContent] 36.2 [CholesterolContent] 226.9 [SodiumContent] 2243.6 [CarbohydrateContent] 47.2 [FiberContent] 7.5 [SugarContent] 9.7 [ProteinContent] 54.3 [RecipeServings] 8.0 [RecipeYield] 2 Casserole dishes full [RecipeInstructions] For the meat: Start browning ground beef. When it’s about halfway cooked, add the onion and jalapeño and salt and pepper to taste. Drain and set aside. For the sauce: Melt the butter in a large skillet or saucepan. Add the flour and stir till combined and just starting to brown. Add garlic powder through chicken broth and cook over medium to medium low heat until sauce is warm and thickened. To assemble the enchiladas: Grease a 10x13 casserole dish. Take each tortilla and lightly dip in the sauce. Then fill with meat and top with a spoonful of cheese. Roll and place seam side down in the pan. When pan is full, top with remaining sauce and cheese. . Bake uncovered at 375 for 30 minutes.
[Name] Baked Chicken Salad [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2018-08-18T16:37:00Z [Description] Make and share this Baked Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "8", "1", "1/2", "1", "1/4", "3", "8", "1", "1/2", "35"] [RecipeIngredientParts] ["butter", "button mushrooms", "cremini mushrooms", "celery", "onion", "kosher salt", "fresh ground black pepper", "flour", "heavy cream", "chicken", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.5 [FatContent] 42.3 [SaturatedFatContent] 20.8 [CholesterolContent] 141.7 [SodiumContent] 742.9 [CarbohydrateContent] 19.4 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a large skillet over medium high heat, melt 4 tablespoons of butter and add mushrooms. Sauté for two minutes. Add celery, onions, salt and pepper and sauté just for one more minute. (Celery will still be crunchy]. Lower heat to medium and add flour. Cook for one minute over medium stirring often. While stirring with a wooden spoon, add cream a little at a time, stirring constantly. Cook for one minute and remove from heat. In a large bowl, place chicken and mayonnaise and stir. Add in mixture from pan, stir and pour into a two quart casserole dish. In a small bowl, melt remaining two tablespoons of butter and add crushed Ritz. Sprinkle this over the casserole and bake uncovered for 45 minutes. Remove and serve immediately.
[Name] Weekend Breakfast Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2018-08-18T17:41:00Z [Description] Make and share this Weekend Breakfast Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High In...", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "4", "8", "1"] [RecipeIngredientParts] ["bulk sausage", "onion", "monterey jack cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.4 [FatContent] 34.6 [SaturatedFatContent] 15.7 [CholesterolContent] 277.7 [SodiumContent] 929.2 [CarbohydrateContent] 3.9 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 29.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese. Bake, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
[Name] Lebanese Meat Tarts [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-08-18T19:02:00Z [Description] Make and share this Lebanese Meat Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "1", "1", "1/4", "2", "3", "2", "2", "2", "2"] [RecipeIngredientParts] ["ground beef", "lamb", "onion", "butter", "ghee", "tomatoes", "salt", "cinnamon", "allspice", "cayenne pepper", "ground sumac", "tahini", "pomegranate molasses", "lemon juice", "parsley", "puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.3 [FatContent] 25.1 [SaturatedFatContent] 7.7 [CholesterolContent] 30.8 [SodiumContent] 537.5 [CarbohydrateContent] 22.9 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 11.3 [RecipeServings] 12.0 [RecipeYield] 48 tarts [RecipeInstructions] Saute onions in butter until soft. Remove from pan and set aside. Cook ground beef in pan until brown and fully cooked. Drain and put back in pan. Add onions to pan. Add tomatoes, spices, tahini and molasses and cook over low heat for a few minutes until tomatoes almost disappear. Cut each pastry sheet into 25 squares. Lay each square in a well of the muffin tin (there will be one leftover; you can make a tiny turnover :]. Spoon meat mixture into each tart. Bake at 400 degrees for 10 minutes or until edges of pastry are browned. Top with parsley.
[Name] Spanakorizo - Greek Spinach Rice [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-08-18T20:18:00Z [Description] This was originally a recipe that you started at home and then finished it over a campfire at your tent site. I adapted it to the kitchen - didn't take much - but it turned out wonderfully. It's supposed to be a side dish especially for lamb. I think it's so good that I eat it as my main course. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1", "1 1/2", NA, "2", "1 1/2", "7 -8", NA] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "long-grain white rice", "fresh mint leaves", "sea salt", "feta cheese", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.3 [FatContent] 20.1 [SaturatedFatContent] 6.0 [CholesterolContent] 23.4 [SodiumContent] 889.6 [CarbohydrateContent] 38.1 [FiberContent] 5.1 [SugarContent] 2.8 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Discard spinach stems. Rinse leaves well and spin dry (best] or dry thoroughly with paper towels. In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes. Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up] about 15 minutes total. Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed] so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes. Remove pot from heat and set aside for 5 to 10 minutes. Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve. Bon Appetit!
[Name] Buttermilk from Scratch [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-19T18:05:00Z [Description] Why buy it from the supermarket when you can easily make your own at home for a fraction of the cost. Here's a quick and easy solution. VIDEO https://www.youtube.com/watch?v=U-2POoS6uoE [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/62/AhVYOoQGy3NTtaY5r0OA_Buttermilk-from-Scratch-1_Fotor-2nd-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/2001004241/7j9x8cqiRw6w7aF73Kdm_Buttermilk%20from%20Scratch%20%231_Fotor%202nd.jpg"] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["milk", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.9 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 119.9 [CarbohydrateContent] 13.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Pour in the lemon juice or white vinegar in a glass-measuring cup. Add enough milk to make 1 cup total liquid. Stir well to combine and let stand for 10 minutes so the mixture begins to curdle. Proceed with your recipe.
[Name] TUNa SALAD PLATE [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-08-21T00:48:00Z [Description] Make and share this TUNa SALAD PLATE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/46/7/mM57SVPS8i5CkhEJ8HZQ_TUNA%20SALAD%20PLATE%20(2).JPG" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "1/2", "1", "3", "3", "3", "3", "2", "1", "1/3", "1", "1", "4", "1"] [RecipeIngredientParts] ["albacore tuna", "fresh lemon zest", "fresh lemon juice", "white pepper", "garlic powder", "fresh thyme", "fresh cilantro", "green onions", "carrots", "red bell peppers", "hard-boiled egg", "mayonnaise", "head iceberg lettuce", "cherry tomatoes", "dill pickles", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.3 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 82.3 [SodiumContent] 979.6 [CarbohydrateContent] 10.6 [FiberContent] 2.8 [SugarContent] 6.2 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 4 Plates [RecipeInstructions] In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste. Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste. Cover Tuna Salad with plastic and chill for 30-minutes. Serve on chilled salad plated with Iceberg lettuce . Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.
[Name] Baked Garlic and Fontina Chicken Spaghetti [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2018-08-21T11:58:00Z [Description] Make and share this Baked Garlic and Fontina Chicken Spaghetti 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/2000498330/0ozX72uyTa1d1N31qdLd_IMG_0097.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1 -2", "1", "1", "1/2", "8", "4", "1/3", "1", "1/4", "1/2", "2", "1", "1", "1", "1", "2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["spaghetti", "olive oil", "butter", "olive oil", "yellow onions", "garlic cloves", "all-purpose flour", "salt", "fresh coarse ground black pepper", "crushed red pepper flakes", "low sodium chicken broth", "milk", "diced tomatoes", "mozzarella cheese", "Fontina cheese", "fresh parsley", "chicken", "asiago cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.6 [FatContent] 15.4 [SaturatedFatContent] 7.3 [CholesterolContent] 37.6 [SodiumContent] 589.0 [CarbohydrateContent] 43.3 [FiberContent] 2.8 [SugarContent] 4.1 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside. Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven]. Drain and toss with a tablespoon of olive oil to prevent sticking and set aside. In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant. Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that’s ok. Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through. Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine. Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling. Let the casserole rest for for 10 minutes or so before serving.
[Name] My Mother's Green Beans With Bacon [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-21T15:58:00Z [Description] Decades ago, when I was a young girl, my mother cooked green beans with bacon. Here is my similar version of her recipe. For a vegetarian version, leave out the bacon. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "3", "2", "1 1/2", "3", "1/4", "1/4", "2"] [RecipeIngredientParts] ["onion", "bacon", "minced garlic cloves", "fresh green beans", "water", "salt", "black pepper", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.7 [FatContent] 7.9 [SaturatedFatContent] 1.5 [CholesterolContent] 3.3 [SodiumContent] 169.4 [CarbohydrateContent] 11.0 [FiberContent] 3.9 [SugarContent] 4.9 [ProteinContent] 3.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the green beans with water and cut off the ends. Cut the green beans into smaller pieces. Set aside.", "Dice the onion and the bacon.", "In a largish saucepan or small dutch oven put 2 Tablespoons oil, and the diced onion and bacon. Stir-fry until the bacon is light brown.", "Add the garlic and stir for 30 seconds.", "Add the green beans, water (add enough to cover], salt, pepper, and vinegar (if using]. Bring the liquid to a boil, reduce heat to medium, and cook about 20 minutes.", "Check seasonings." ]
[Name] CHICKEN BHUNa MASALA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-08-21T20:21:00Z [Description] Khyati's Health-O-Meter Says: Health benefits of eating poultry are many.In Chicken Bhuna masala recipes it is not only high in protein found in chicken but also low in calories, containing healthy fats. More importantly, chicken is the best lean protein meat that can be consumed in any form. Grilled or boiled chicken in low fat sauce and essential nutrients from the added vegetables, makes it an ideal dish for weight management. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken", "onion", "garam masala", "garlic", "tomatoes", "salt", "pepper", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Cook the chicken until tender. 2. When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, chilli and stir-fry for a few minutes . 3. Now add the tomatoes, salt and pepper and a dash of lemon juice. 4. Bring to the boil then simmer very slowly for an hour or so until the sauce is reduced by half to give a thick consistency and concentrated flavor. 5. Serve Hot.

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