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[Name] Linguine With White Beans and Vegetables [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-09-04T17:04:00Z [Description] Adding beans to pasta dishes is a great way to increase protein — without increasing fat. This fresh linguini dish from the Ontario Bean Growers is packed with protein and fibre to leave you feeling full longer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/8qjXsY0bSGatRV39Li2f_9266b617-5072-4268-8925-6adfc2493b4d_fi.jpg" [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "2", "3", "1", "1", "1", "8 -10", "4", "1/2", "3", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["linguine", "garlic cloves", "broccoli floret", "zucchini", "asparagus", "mushrooms", "plum tomatoes", "olive oil", "parmesan cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 697.0 [FatContent] 18.4 [SaturatedFatContent] 3.6 [CholesterolContent] 7.3 [SodiumContent] 223.6 [CarbohydrateContent] 105.8 [FiberContent] 13.1 [SugarContent] 8.9 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL] of the olive oil. Set aside. In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside. In a large wok or skillet, heat remaining 2 tbsp (25 mL] of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes. Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp. Lower heat and stir in bean and stock mixture. Remove from heat and transfer vegetables to a large serving bowl. Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.
[Name] Taco Soup for Crockpot [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2018-09-05T01:13:00Z [Description] Make and share this Taco Soup for Crockpot recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "ground turkey", "red kidney beans", "diced tomatoes with green chilies", "diced tomato", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.7 [FatContent] 28.8 [SaturatedFatContent] 15.5 [CholesterolContent] 133.4 [SodiumContent] 2241.9 [CarbohydrateContent] 47.3 [FiberContent] 7.6 [SugarContent] 9.4 [ProteinContent] 44.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat in skillet until no longer pink. Pour off fat. Place meat and all other ingredients in crock pot. Cook on high for 2- 3 hours. Serve with tortilla chips.
[Name] Mary's Best Crab Cakes [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-09-05T01:47:00Z [Description] Make and share this Mary's Best Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", "1", "1/3", "1", "3"] [RecipeIngredientParts] ["black pepper", "salt", "egg", "mayonnaise", "Dijon mustard", "Worcestershire sauce", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.9 [FatContent] 11.2 [SaturatedFatContent] 6.1 [CholesterolContent] 117.0 [SodiumContent] 1188.3 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] 8 crabcakes [RecipeInstructions] Preheat broiler with rack in closest position. Prepare pan: line sheet pan with foil and spray with nonstick spray. In a medium mixing bowl, beat egg until blended. Add spices, mayo, mustard, and crackers; mix thoroughly. Add crabmeat and stir gently with a rubber spatula, to avoid breaking the lumps, until coated with egg mixture. Form into 8 medium-sized crab cakes, about <U+2153> cup each, and place on foil-lined pan. Mixture will seem loose and will not compact tightly. Handle gently and mound onto prepared pan. Brush each with melted butter, or spray with oil spray, and broil until golden brown and heated through.
[Name] Braised Dark Meat Turkey [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2018-09-05T02:55:00Z [Description] This recipe is adapted from a Food Network recipe by Chef David Lieberman. I have changed it to cook in a Crock-Pot or slow cooker. The original recipe called for 1 cup of pitted, oil cured olives, to be cooked in with the meat. If you like the strong flavor of olives, you can serve some on the side. This dish may be served over egg noodles, soft polenta, rice or potatoes. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["4 -5", "2", "1", "4", "4", "6", "1", "1/4", "12", "8", "2"] [RecipeIngredientParts] ["onion", "carrots", "celery", "tomato paste", "low sodium chicken broth", "cider vinegar", "lager beer", "garlic cloves", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.1 [FatContent] 19.1 [SaturatedFatContent] 5.2 [CholesterolContent] 161.2 [SodiumContent] 390.4 [CarbohydrateContent] 12.8 [FiberContent] 2.6 [SugarContent] 5.6 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] 1 large pot [RecipeInstructions] Generously salt and pepper the turkey. Clean and cut onion, carrots and celery into 1/2 inch dice. Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat. Brown turkey pieces evenly all over. Cook in batches if necessary. Place browned turkey pieces in slow cooker. Reduce heat under skillet and add onion, carrots and celery, cook until tender. Add tomato paste and cook, stirring, until mixed. Add broth, vinegar, beer, and garlic cloves, stir until mixed. Pour vegetable mixture into slow cooker over turkey. Add rosemary sprigs. Cook on Low for 6 hours or High for 3-4 hours, until meat falls from bone easily when nudged with a fork. Remove rosemary sprigs. Debone meat and serve with sauce. Serve oil-cured olives on the side if desired.
[Name] Spicy Chickpeas With Rice Pot [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT1H [PrepTime] PT6H [TotalTime] PT7H [DatePublished] 2018-09-05T06:46:00Z [Description] A complete dish to make a lunch or dinner perfect. You can cook it on any occasion, daily routine or any time when you want to enjoy it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/ajOfMweHTlOhU08LQNpl_IMG_20180821_092549.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "Easy"] [RecipeIngredientQuantities] ["2", "5", "5", "1", "1", "2", "4", "2", "4", "1", "2", "5", "1", "2", "1/2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["chickpeas", "cloves", "black pepper", "cinnamon stick", "nutmeg", "black cardamom pods", "green cardamoms", "bay leaves", "baking soda", "tomatoes", "green chilies", "coriander leaves", "cumin seed", "asafoetida powder", "salt", "red chili powder", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 72.2 [CarbohydrateContent] 7.8 [FiberContent] 1.6 [SugarContent] 4.5 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash chickpeas and soak them overnight in 4 bowl water.", "Take a small muslin cloth and make potli. Add Cloves, Cardamon, Bay leaves, tea leaves, Nutmeg, and cinnamon. Put it cooker with soaked chickpeas. You can also use a strainer. Cook them till 1 or two whistle on medium flame.", "Make a paste with tomato and green chilies.", "Add oil in a pan and heat up. After heating oil add cumin seeds and Asafoetida. After roasting spices add tomato paste.", "After roasting paste add salt and boiled chickpeas. Make a boil. Off the gas and garnish with coriander.", "Wash the rice and soak them for 30 minutes in 2.5 bowl water.", "After 30 minutes add them in cooker and take 1 whistle on high flame.", "Now take a big bowl and grease it. Put a glass in centre cover sides with cooked rice and press the rice lightly. Keep it for 3o minutes under fan so that it can be set.", "After 30 minutes take out in a plate-like we did with cake and dhokla. There will be a space in centre due to glass we put.", "Fill the space with cooked chickpeas.", "Now heat 1-2 spoon oil and add 2 pinch red chilli powder. Now drop this on rice pot." ]
[Name] 'Legally Blonde' Elle Woods Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-09-05T15:00:00Z [Description] Harvard Law School here we come! Doll up this Barbie with pink cake and fondant, because we all know you're not going to be hitting the books any time soon. 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Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream between each layer. Crumb coat the entire cake. Smoothen out icing with an offset spatula. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs. Cover the doll cake in a 14-inch circle of pink fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Cover the dolls waist with pink fondant. Blend the fondant around the dolls waist into the rest of the cake. Rollout the pink fondant. Cut out the fabric pattern. Place the fondant on to the bottom of the cake at a 45-degree angle. Fold the back of the fondant over to create a fold. Create fondant texture using sculpting tools. Repeat the process over around the entire cake. Cut out a long rectangle for the dolls top. Attach the rectangle to the front of the doll. Cut out a second rectangle. Apply the rectangle to the opposite side of the dolls top. Add small fondant fold to create ruffle for the top. Paint on pink luster dust to give the top of the dress shine. Cut black fondant into a long strip. Wrap the fondant around the dolls waist to create a belt. Comb the dolls hair.
[Name] Yummy Spiced Plum Jelly [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2018-09-05T15:37:00Z [Description] This is my absolute favourite jelly. I couldn’t find a recipe I wanted so I made the spice blend up and I the result is amazing! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002148853/q99bWlaBQsmKwgv6QwBn_808DD30E-2F39-416B-8876-CE29F1154535.jpeg" [RecipeCategory] Jellies [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "2", "2", "4", "4", "1", "6 1/2", "1"] [RecipeIngredientParts] ["water", "star anise", "cinnamon sticks", "cardamom pods", "vanilla", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 144.5 [FiberContent] 0.0 [SugarContent] 144.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 9 Half pints [RecipeInstructions] ["Wash plums and put in large pot. (I used red plums].", "Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open.", "Bring to a boil over high heat, stirring frequently.", "Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally.", "Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander].", "Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don’t squish or else you will get cloudy jelly.", "Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly.", "Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down.", "Add the pectin and return to a boil then boil for one full minute while stirring constantly.", "Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon].", "Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn’t a shock to the jars causing them to break]. Be sure to leave 1/4 inch of space.", "Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won’t be able to escape.", "Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes." ]
[Name] Jalapeño Peach Jelly [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-09-05T18:24:00Z [Description] Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002148853/1Wwd0ba6S2W8FO6tXX8m_5B783224-2FF6-44EA-B6B2-0E71170F068D.jpeg" [RecipeCategory] Jellies [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3 -5", "5", "1"] [RecipeIngredientParts] ["cider vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.3 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 181.4 [FiberContent] 2.3 [SugarContent] 179.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 Half pints [RecipeInstructions] Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.]. In a large pot, place washed peaches and use a potato masher to crush. I don’t peel or pit the peaches. Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft. Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes] There should be about 2 cups of liquid. In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon. Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn’t break the glass. . Wipe jar rims with a wet paper towel then place metal lid on top. Screw metal ring until just starting to resist. Don’t over tighten. Process filled jars in a boiling water canner for 10 minutes. . Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don’t panic if it doesn’t set right away. .
[Name] Candy Apple Jelly [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-09-05T19:32:00Z [Description] Delicious on a bagel with cream cheese. **4 cups of Unsweetened apple juice may be substituted in this recipe.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/79/ZIy3clkQsC7Ix91snUfV_57B44B2E-379A-4DCB-9722-4B8FDD68B034.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002148853/7gNPdoROQVqDXjJhv53Q_5F4E0DB2-AF27-447C-BEE3-D8784284F920.jpeg"] [RecipeCategory] Jellies [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "5", "1/2", "1", "4 1/2", "3 -5"] [RecipeIngredientParts] ["apples", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 884.1 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 29.4 [CarbohydrateContent] 230.9 [FiberContent] 13.5 [SugarContent] 204.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 1/2 pints [RecipeInstructions] ["Wash apples and place in a large pot. If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.", "Add 5 cups of water to the pot and bring to boil over high heat.", "Reduce heat to simmer for 20 minutes until apples are soft. Mash the apples with a potato masher once they are soft enough.", "Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes]. Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.", "I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.", "In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired] and pectin. Bring to a full rolling boil over high heat, stirring constantly.", "Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.", "Remove from heat; skim off foam with a metal spoon.", "Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Jars must be hot so that the hot jelly doesn’t break the glass.", "Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don’t over tighten.", "Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.", "Remove jars and cool. Jelly may take up to 3 days to set so don’t panic if it doesn’t set right away. ." ]
[Name] Macaroon Pom Poms [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-09-06T15:40:00Z [Description] These small macarons are so easy to make – tint them different colors so they look like tiny pom poms. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/aYU2ziEESWeRXfABbHaU_5304399_GKPCB207H_Macaroon-Pom-Poms-16x19_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/80/bkJbCv1RGGdS9oPCZwim_5304399_GKPCB207H_Macaroon-Pom-Poms-16x19_v3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/80/pFTOqZdjTOWvBuREhFDo_5304399_GKPCB207H_Macaroon-Pom-Poms-16x19_v2.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "3 1/2", "4", "2", NA] [RecipeIngredientParts] ["sweetened flaked coconut", "caster sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.0 [FatContent] 3.0 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 26.4 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 7.6 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 25 macaroons [RecipeInstructions] Preheat the oven to 325°F Line 2 baking sheets with baking parchment. In a medium bowl, mix together the coconut, sugar and flour and add the egg whites. Mix everything together well. Divide the mixture between the small bowls. Add enough gel color to each bowl to reach the desired shade. Roll the mixture into small balls and place on the baking sheet in batches. Bake for 15-20 minutes. until firm. Leave to cool on a wire rack.
[Name] Dulce De Leche Llama Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2018-09-06T15:46:00Z [Description] Make and share this Dulce De Leche Llama Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/81/v4F1wbZS6W2RtjzjEaDA_5304399_GKPCB207H_Llama-Cake-16x9_v6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/81/d4dNG4Z0QBKDTwxrr9WF_5304399_GKPCB207H_Llama-Cake-16x9_v10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/81/BPzAOSkQXSpEjsqfFiAg_IMG_0756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/81/4jEVLCeFSbinLBnfoVQF_5304399_GKPCB207H_Llama-Cake-16x9_v3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/81/A6oEZwynQ3uTyl33n4Qf_5304399_GKPCB207H_Llama-Cake-16x9_v12.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1/2", "1/2", "1/2", "1/2", NA, "1", "1", "3", "2", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["eggs", "caster sugar", "vanilla extract", "plain flour", "baking powder", "unsalted butter", "vanilla extract", "Macaroon Pom Poms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.7 [FatContent] 22.1 [SaturatedFatContent] 13.3 [CholesterolContent] 145.9 [SodiumContent] 59.0 [CarbohydrateContent] 15.4 [FiberContent] 0.2 [SugarContent] 10.3 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the Oven to 375°F Grease and line 2 10’x14” jelly roll pans with baking parchment.", "Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.", "Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.", "Divide between the tins and bake for 15 minutes until golden and firm to the touch.", "Leave to stand for a couple of minutes.", "Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.", "When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.", "When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.", "Spoon the buttercream into a piping bag fitted with a large “grass” nozzle.", "Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.", "Crumb coat the sponge with a little of the buttercream - a thin layer all over.", "Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.", "Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama’s eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.", "Stick the face onto the cake near the top.", "Pipe “fur” all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears." ]
[Name] CALZONE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-09-06T15:48:00Z [Description] Instead of pizza go for Calzone! With a crispy, tender crust filled with all your favorite toppings, these pizza pockets are perfect to enjoy anywhere! VIDEO https://www.youtube.com/watch?v=RWwMTgxigLk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kM9636KBQlaS3l7TIrII_Calzone-7_Fotor-1024x759%5B1%5D.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1 1/2", "1/2", "2", "3/4", "3/4", "1/2", "1/2", "1/2", "1/4", "1", "6", "1", "2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "red onion", "mushrooms", "black pepper", "garlic cloves", "andouille sausage", "garlic sausage", "basil", "oregano", "red pepper flakes", "fresh parsley", "cheese", "cornmeal", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.8 [FatContent] 19.5 [SaturatedFatContent] 9.8 [CholesterolContent] 38.2 [SodiumContent] 834.7 [CarbohydrateContent] 21.1 [FiberContent] 3.4 [SugarContent] 8.8 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 4 calzones [RecipeInstructions] Preheat oven to 400ºF. In a large skillet over medium heat, add oil and when hot, add onion, red pepper and mushrooms; season with freshly ground black pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes. Transfer meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside. On a floured work surface, place dough and pull under to form a ball; divide into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter. Spread meat mixture over half side of the dough, leaving at least 1” of the edge; top cheese over meat mixture. Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep in place. Take the extra dough and fold it over, going around, crimping it to seal the edge. Sprinkle corn meal on a baking sheet, lined with silpat. Using a bench scraper, carefully transfer calzone on prepared baking sheet. Make air vents with the tip of a knife. Brush an egg wash over (1 egg yolk mixed with 1 tablespoons milk] and sprinkle lightly with grated parmesan cheese. Bake for 15-20 minutes or until golden. Let it rest for 10 minutes before slicing. Cut in half and serve with a side of marinara sauce and salad. Makes 4 calzones.
[Name] Narwhal Doughnuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8M [PrepTime] PT40M [TotalTime] PT48M [DatePublished] 2018-09-06T15:54:00Z [Description] Make and share this Narwhal Doughnuts 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/53/68/83/nBSM2rjlSEi4tpsOBOiH_5304403_GKPCB208H_Narwhal-donut-16x9_v3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/83/XI8NzIRZQ767BfNZwu4h_5304403_GKPCB208H_Narwhal-donut-16x9_v4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/83/UxlRECKRT7Wz5IGEGo0d_5304403_GKPCB208H_Narwhal-donut-16x9_v5.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1", NA, "1/2", "6", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["flour", "marzipan"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.6 [FatContent] 10.5 [SaturatedFatContent] 2.7 [CholesterolContent] 0.8 [SodiumContent] 779.3 [CarbohydrateContent] 51.8 [FiberContent] 0.8 [SugarContent] 18.6 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 6 Doughnuts [RecipeInstructions] ["Heat up 3” vegetable oil in a wok to around 375°F You can test this using a little ball of dough-drop it into the oil-if it sizzles and turns golden almost straight away then the oil is ready.", "Roll out the dough on a lightly floured board and cut into rounds using a 2 1/2“cookie cutter.", "Fry these 3 at a time until golden brown all over-keep turning them to make sure they are evenly cooked. About 2 minutes each side.", "Take them out carefully using tongs and leave them to dry on kitchen paper. Once they are all cold, pipe a little blueberry jam inside each one using a small piping bag fitted with a filler nozzle.", "Spray the horn shaped corn ships with the gold edible spray.", "Make little fins and tails out of the blue marzipan.", "Melt the blue candy melts in a glass bowl in the microwave. Stir until smooth. Place the sprinkles into a small bowl.", "Dip the narwhals into the blue candy melt and then the bottom into the sprinkles. Stick on the horns, fins and tails and leave to set on a wire rack. Melt the black candy melts and spoon into a small piping bag. Pipe eyes and a mouth onto the narwhals. Leave to set." ]
[Name] Yeti Baked Alaska [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT50M [TotalTime] PT1H10M [DatePublished] 2018-09-06T16:00:00Z [Description] Make and share this Yeti Baked Alaska 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/53/68/84/iTnh7Nb6SfmSmpn7zw3Y_5304403_GKPCB208H_Yeti-Baked_Alaska-16x9_v4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/84/TbVxqyiQEu9ig1p65WHl_5304403_GKPCB208H_Yeti-Baked_Alaska-16x9_v1.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "2", "4", "1", "1/3", "1", NA, NA, NA] [RecipeIngredientParts] ["ice cream", "ice cream", "caster sugar", "water", "cream of tartar", "icing sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.0 [FatContent] 7.3 [SaturatedFatContent] 4.5 [CholesterolContent] 29.0 [SodiumContent] 80.8 [CarbohydrateContent] 40.7 [FiberContent] 0.5 [SugarContent] 39.1 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make the cake mix according to pack instructions, adding the blue and purple sprinkles to the raw batter. Bake in a 7” round cake tin that has been greased and lined with baking parchment and leave to cool on a wire rack. Double line the base of a 2-pint glass bowl with plastic wrap, leaving the edges quite long so that you can get the ice cream out easily. Leave the purple ice cream to soften slightly and then spoon it into the bottom of the bowl. Smooth over and then put into the freezer for 2 hours to set firmly. Repeat with the blue layer-which should come to the top of the bowl approximately. When the cake has cooled down, trim around the edge so that it fits the bowl exactly and press it down onto the ice cream. Put back in the freezer. Using the fondant, make a face for the Yeti and set aside. Brush with water and sprinkle over the sanding sugar. Stir the caster sugar and water in a small pan fitted with the sugar thermometer, until dissolved. Heat gently until the mixture starts to thicken and turn yellow (240F]. Whisk the egg whites and cream of tartar to soft peaks and slowly drizzle in the hot syrup, whisking constantly until the mixture is stiff and glossy. Spoon into a piping bag fitted with a large round nozzle. Remove the ice cream from the freezer and upturn it onto a serving plate. Remove the plastic wrap and stick the face onto the side of the ice cream. Pipe the yeti’s fur all over in long spikes. Return to the freezer until ready to serve. Just before serving, brown the meringue lightly with a Brule torch.
[Name] Peanut Butter Puzzle Fudge [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2018-09-06T16:08:00Z [Description] Make and share this Peanut Butter Puzzle Fudge 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/53/68/85/hxTTeXYLTlL9pYChabTx_5304407_GKPCB209H_Puzzle-Fudge-16x9_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/85/Tm1SdkIQ02Svprvofoig_5304407_GKPCB209H_Puzzle-Fudge-16x9_v1.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["milk", "sugar", "vanilla extract", "butter", "orange", "vegetable shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.0 [FatContent] 11.2 [SaturatedFatContent] 2.7 [CholesterolContent] 2.6 [SodiumContent] 103.9 [CarbohydrateContent] 36.5 [FiberContent] 1.2 [SugarContent] 33.9 [ProteinContent] 5.5 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] ["Line a 9” x 13” deep baking pan with baking parchment.", "Place the sugar and milk into a heavy based saucepan fitted with a sugar thermometer and heat gently, giving it a stir from time to time until the sugar has dissolved.", "Keep heating until the mixture starts to bubble rapidly. Boil for about 10 minutes, stirring constantly until it reaches soft ball stage on a sugar thermometer (240F]. You can also test this by dropping a little of the mixture into a cup of cold water using a teaspoon If it forms a ball and is soft to the touch then it is ready. It is very important to get to this temperature otherwise your fudge will not set.", "Add the rest of the ingredients and beat well until smooth and thick. Pour into the prepared tin and leave to cool completely, preferably overnight.", "Turn the fudge out onto a board and cut into the required shapes.", "Melt the coloured candy melts in the microwave, one at a time, stirring until smooth. Add a little vegetable shortening to make them thin enough to dip the fudge into.", "Dip the fudge shapes into the candy melts and leave to set on a wire rack.", "Melt the black candy melts and scoop into the small piping bag. Pipe lines onto the fudge to separate the blocks. Leave to set." ]
[Name] Ice Cream [AuthorId] 2001359472 [AuthorName] diamonddave28110 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-09-06T16:08:00Z [Description] Make and share this Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["half-and-half", "heavy cream", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 767.4 [FatContent] 58.0 [SaturatedFatContent] 36.1 [CholesterolContent] 207.8 [SodiumContent] 95.5 [CarbohydrateContent] 58.8 [FiberContent] 0.0 [SugarContent] 50.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] Directions. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.] Serve immediately or store in covered containers in freezer.
[Name] Brenda Marie’s Zucchini Brownies [AuthorId] 2001842394 [AuthorName] Valdez Family [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-09-06T16:09:00Z [Description] My friend Brenda posted a recipe on Facebook a couple of years ago and my daughter is starting school for the first time this year so I puréed the zucchini and made them into two- bite brownies for a semi healthy snack at school  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001842394/5r3oEnIQlanR0QxBFzSq_image.jpg.png" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "4", "1", "1", "1/2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "zucchini", "cinnamon", "chili powder", "vanilla extract", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.7 [FatContent] 4.4 [SaturatedFatContent] 2.7 [CholesterolContent] 20.5 [SodiumContent] 52.0 [CarbohydrateContent] 6.5 [FiberContent] 0.5 [SugarContent] 3.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 60 Mini brownies [RecipeInstructions] Preheat oven to 350 F. In a food processor blend together grated zucchini and sugar until smooth; add the eggs one at a time until well mixed (it might look frothy but that’s ok]. Melt 1 cup of butter and 4oz of chocolate in a saucepan over very low heat; add zucchini mixture and mix well until mixed. Remove from heat; stir in the cinnamon chilli powder if using and vanilla; allow to cool down. Mix in flour and salt; now I use mini muffin pans so I drop by the tablespoon (15ml] which gives me 60 bite size brownies or my friend’s original recipe said to use a 913 baking pan ~ It will be your option. If using mini muffin pans grease them and drop by the tablespoon (15ml] and bake for 15min -- if using a 913 pan grease it then pour into the pan and bake it for 35 min. Allow them to cool on wire racks and enjoy.
[Name] Pixelated Slab Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 2018-09-06T16:14:00Z [Description] Make and share this Pixelated Slab Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/88/o7l6XS8Tm6r1DXdFeavz_5304407_GKPCB209H_Pixelated-Heart-Pie-16x9_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/88/K2JNcE8jTgaPKFhR52DU_5304407_GKPCB209H_Pixelated-Heart-Pie-16x9_v8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/88/TOXmE93ETA62kPbAM8SQ_5304407_GKPCB209H_Pixelated-Heart-Pie-and-Puzzle-Fudge-16x9_v1.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "6", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["flour", "mixed berries", "all-purpose flour", "lemon, juice and zest of", "cinnamon", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.8 [FatContent] 23.6 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 368.7 [CarbohydrateContent] 80.4 [FiberContent] 5.1 [SugarContent] 16.9 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400°F. Generously grease a 13” x 9” x 1” jelly roll pan with butter. Roll out 2/3 of the pastry on a lightly floured board to about 1/4 “thick. Line the tin, trim off any excess, and place into the fridge for 15 minutes. Roll out the rest of the pastry into a square about 1/4 “thick. Cut out a large heart shape using a template and score small squares on it in horizontal and vertical rows and columns using a metal ruler. Don’t cut all the way through the pastry. Scoop it up onto a floured cake lifter. Use any leftover pastry to decorate the edge of the pie. Paint the rows of squares different colours using a thin layer of the colour gel. Place in the fridge until needed. In a large bowl mix together the fruit, sugar, lemon zest and juice, flour and cinnamon. Spread evenly into the prepared tin. Bake in the oven for 20 minutes. Reduce the heat to 375°F. Carefully place the heart on top of the fruit. Return the pie to the oven and bake for another 30 minutes until the edges are golden brown. Leave to cool completely before slicing.
[Name] Brownie Haunted House [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2018-09-06T16:26:00Z [Description] Make and share this Brownie Haunted House 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/53/68/89/Rxw0LjjSkWfF65lLnadg_5304411_GKPCB210H_Brownie-Haunted-House-and-Meringue-Monsters-16x9_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/89/rdY7sDQieYaolhMbDYQx_5304411_GKPCB210H_Brownie-Haunted-House-16x9_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/89/RT2GM95ARD6IP8jFAJYA_5304411_GKPCB210H_Brownie-Haunted-House-16x9_v3.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "9", "3", "7", "2 1/4", NA, "1"] [RecipeIngredientParts] ["unsalted butter", "dark chocolate", "caster sugar", "eggs", "plain flour", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1101.1 [FatContent] 73.0 [SaturatedFatContent] 44.5 [CholesterolContent] 300.0 [SodiumContent] 79.0 [CarbohydrateContent] 112.4 [FiberContent] 6.2 [SugarContent] 75.9 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F Butter and flour the bundt tin thoroughly. Place the butter and chocolate into the small bowl and microwave until melted. Stir until smooth. Pour into a large bowl and add the sugar. Stir well. Add the eggs one at a time, beating well between each addition. Add the flour and stir well until smooth. Pour into the prepared tin, tap to get rid of any air bubbles. Place on a flat baking sheet and bake for 1hour. Leave to cool for 20 minutes in the tin before turning it onto a wire rack. Leave to cool completely. Mix up your icings and place into small piping bags. Decorate your house as desired. Melt the marshmallow in the microwave for 15 seconds. Leave to cool for 10 seconds and then start stretching it between your fingers and over the house to make the spider webs. Leave till set.
[Name] Monster Meringues [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-09-06T16:32:00Z [Description] Transform simple, colored meringues into a family of monsters. Just use your imagination and some edible eyes! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/90/HOTwydPTiO043JdpozVW_5304411_GKPCB210H_Monster-Meringues-16x9_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/90/cVTE1G6wQbuKa275PBY5_5304411_GKPCB210H_Monster-Meringues-16x9_v1.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["caster sugar", "orange", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.2 [CarbohydrateContent] 12.1 [FiberContent] 0.0 [SugarContent] 12.0 [ProteinContent] 0.8 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment. Place the caster sugar in the deep baking tray in the oven for 7 minutes. Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F. Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate. Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out. Divide the mixture between 4 bowls and carefully fold in the powdered food color. Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles. Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm. Leave to cool. Stick on the eyes with a dot of icing.
[Name] Pumpkin Pie Petit Fours [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-09-06T16:39:00Z [Description] Make and share this Pumpkin Pie Petit Fours 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/53/68/91/7rN9i3ENTEmb4j8vZnpr_5304415-GKPCB211H_Pumpkin-Pie-Petit-Fours-16x9_v8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/oJeQn2TSOWBmSVh5K7wQ_5304415-GKPCB211H_Pumpkin-Pie-Petit-Fours-16x9_v3.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "0.5", "2", "3/4", "1/2", "1/2", "2", "1", "1/4", NA, NA, NA] [RecipeIngredientParts] ["plain flour", "baking powder", "baking soda", "pumpkin pie spice", "pumpkin puree", "eggs", "dark brown sugar", "unsalted butter", "powdered sugar", "vanilla extract", "cream cheese", "vegetable shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.6 [FatContent] 7.3 [SaturatedFatContent] 2.7 [CholesterolContent] 21.2 [SodiumContent] 43.5 [CarbohydrateContent] 16.1 [FiberContent] 0.1 [SugarContent] 12.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 32 pieces [RecipeInstructions] ["Preheat the oven to 350°F Grease and line 4 x 4” cake sandwich pans with baking parchment.", "In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.", "In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.", "Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.", "Leave to cool on a wire rack.", "To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.", "Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.", "Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.", "Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils." ]
[Name] Stuffed Crispy Treat Turkey [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-09-06T16:45:00Z [Description] This yummy roast turkey looks like the real deal but made out of chocolate rice cereal, it’s a whole lot sweeter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/92/MipVH2DT1e2mFULIUG1e_5304415-GKPCB211H_Crispy-Treat-Turkey-16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/92/rImfXY2TXuQ9nZKTNn9Q_5304415-GKPCB211H_Crispy-Treat-Turkey-and-Pumpkin-Pie-Petit-Four-16x9_v4.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4 1/2", "6", "9", "1", "1/3", "1", "1", NA, "1", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "mini marshmallows", "sugar", "rice paper", "cranberries", "water", "orange", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.9 [FatContent] 6.9 [SaturatedFatContent] 2.7 [CholesterolContent] 9.2 [SodiumContent] 367.9 [CarbohydrateContent] 68.8 [FiberContent] 0.9 [SugarContent] 43.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Line a large baking pan with baking parchment.", "Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.", "Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.", "Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.", "Spread about 1” thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.", "Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken]. Work quickly before the.", "mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.", "Keep pressing the mixture firmly so that it sticks.", "When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.", "Make the cake according to pack instructions, adding the sprinkles to the wet batter.", "Cool completely and then cut into small cubes to make the stuffing.", "To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.", "Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.", "To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.", "Place the cake cubes into the cavity and the cranberry sauce into a small bowl." ]
[Name] Red Velvet Elf Shake [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-09-06T16:50:00Z [Description] This delicious shake is a real treat-made with red velvet cake and topped with a candy decorated cone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/93/E56jCsDRRTKYi7sOTLZH_5304419_GKPCB212H_Elf-Milkshake-16x9_v3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/93/PzytwvQMS8OUj8CiDh5i_5304419_GKPCB212H_Elf-Milkshake-16x9_v1.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, "1", NA, NA, "1", "1/2", "2", "3/4", "1", "3", "1/2"] [RecipeIngredientParts] ["ice cream", "sugar", "marshmallows", "sugar", "vanilla ice cream", "milk", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1175.7 [FatContent] 82.5 [SaturatedFatContent] 47.8 [CholesterolContent] 277.6 [SodiumContent] 647.3 [CarbohydrateContent] 92.0 [FiberContent] 2.9 [SugarContent] 47.5 [ProteinContent] 20.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Firstly, heat the red candy melts in the microwave until smooth and melted. Brush all over the cone with a pastry brush and then sprinkle over the sanding sugar to cover completely. Place onto a chopstick in a tall glass to dry. Roll the marshmallow in your hands till round and slightly sticky and then coat in the green sanding sugar. Stick onto the top of the cone with a little candy melt and put aside to dry. Flatten out the green taffy using a rolling pin and cut into a zig zag using a pair of kitchen scissors. Stick around the base of the cone using a little candy melt and mold into shape. Cut the biscuit in half for the ears. Whip the cream to soft peaks and put into the piping bag fitted with a star nozzle. Put the cupcake, ice-cream, milk, cocoa powder and red food dye into the blender and blitz for 1 minute until smooth. Pour into the shake glass. Pipe the cream on top in a large swirl. Place the cone hat on top and finally stick the ears onto the side.
[Name] Ugly Sweater Cookie Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT1H20M [TotalTime] PT1H32M [DatePublished] 2018-09-06T16:53:00Z [Description] Make and share this Ugly Sweater 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/recipes/53/68/94/vWTsy2HbQnWhjaiVL8n3_5304419_GKPCB212H_Ugly-Gingerbread-Sweater-16x9_v3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/94/SdR8IQk6TyO7nx3aH3of_5304419_GKPCB212H_Ugly-Gingerbread-Sweater-16x9_v2.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1", "1", "2", "1/2", "1", "3 1/2", "1 1/4", "6", "1", "2", "3/4", NA] [RecipeIngredientParts] ["molasses", "granulated sugar", "ground ginger", "ground allspice", "ground cinnamon", "ground cloves", "baking soda", "butter", "egg", "all-purpose flour", "butter", "powdered sugar", "vanilla extract", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1106.5 [FatContent] 49.0 [SaturatedFatContent] 30.0 [CholesterolContent] 153.9 [SodiumContent] 759.8 [CarbohydrateContent] 161.8 [FiberContent] 1.9 [SugarContent] 113.3 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325°F. In a saucepan, heat the sugar, molasses and spices until boiling, stirring occasionally. Remove from the heat and quickly stir in the soda-it will froth up. Stir in the butter till melted and then stir in the egg and flour. Knead the mixture with your hands until it comes together to form a soft ball. Divide into 2 and wrap one in plastic wrap and set aside. Roll out the other on a lightly floured board to about 1/4 “thick. Place onto the baking sheet and then cut out the jumper shape using the paring knife. Save the off cuts. Roll out the other ball and repeat. Finally take the offcuts from both and roll together and repeat. Bake in the oven for 12 minutes. Allow to cool completely. For the buttercream; beat the butter until light and fluffy, scrape the bowl down. Add 1/3 of the sugar and beat again on a lower speed, scrape the bowl down. Add the next 1/3 of the sugar and beat again. Scrape the bowl down. Repeat with the rest of the sugar. Beat in the vanilla. Beat in the food color. Add the cream cheese and beat in on a slow speed, so that it doesn’t turn runny. Place into the piping bag. Place one of the biscuit layers onto a serving tray. Pipe the icing all over in small peaks. Place the other biscuit on top and repeat for all 3 layers. Decorate the final layer with the candy balls as desired.
[Name] BAKED CHICKEN SAMOSA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-09-07T07:57:00Z [Description] Khyati's Health-O-Meter Says: Chicken is a high biological value protein, low fatand carbohydate free food.It is rich in B vitamins and minerals- Phosphorus and selenium. These properties make it asuper weightloss food. This recipe is a complete meal with high fibre, high protein, low carbohydrate and low fat characteristics. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/K4j6C6RhWLxeI3eyGKyg_1513244842_large.jpg" [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, NA, "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["water", "chicken", "tomatoes", "onion", "green peas", "ginger", "turmeric powder", "cumin powder", "garam masala powder", "cumin seed", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat oil in a pan; add cumin, onions and salt sauté till golden. Step 2. Add ginger garlic paste and cook for 1 minute Add in chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well. Step 3. Add tomatoes and cook till soft. Add minced chicken and mix it well. Cook for 8 to 10 mins till chicken is cooked. Step 4. Add green peas and cook for 2-3 minutes Add in coriander leaves and mix well. Set aside.Now take samosa sheets. Spoon the chicken filling in and fold it like samosa. Seal the end with a wheat flour paste. Step 5. Arrange his in a lined baking tray and oil it well on both sides.Bake it for 20 to 30 mins, flip it over in-between. Step 6. Remove it when golden, serve hot.
[Name] Chocolate Cherry Chip Red Velvet Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-09-07T15:29:00Z [Description] For George RR Martin's birthday, bake this Game of Thrones-themed cake, complete with dragons and an Iron Throne. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/96/M7DyO59eRV2nvzEOQTD6_P1010038.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/96/HoCt2rfeTSaYbMeFvPAB_P1010021.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/96/ArqIWQSJoC6ktRojWww5_P1010025.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/96/M9fiRAdgRwmOYDgRbI0Y_P1010022.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/96/CTrw9XtrQWSvT4ASyWpi_P1010023.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002182960/LfynmgARgC99piW5OTXV_P1010024.JPG"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "3", "1 1/4", "1 1/4", "2", "1 1/2", "1/2", "1/2", "2 1/2", "3", "8", "2", "3", "1/2", "3 -4", "1", "8"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "cocoa powder", "cherry juice", "cherries", "dark chocolate", "vanilla", "sea salt", "eggs", "eggs", "sugar", "unsalted butter", "salt", "pure vanilla extract", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.6 [FatContent] 44.1 [SaturatedFatContent] 24.2 [CholesterolContent] 160.6 [SodiumContent] 210.1 [CarbohydrateContent] 68.8 [FiberContent] 1.6 [SugarContent] 52.0 [ProteinContent] 7.9 [RecipeServings] 20.0 [RecipeYield] 1 cake [RecipeInstructions] For the Cake: 1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate. 2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing. 3. Add chopped cherries and chocolate. 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. For the Cream Cheese Frosting: 1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry] with whites unto a pan with water, barely simmering (a.ka. double boiler]. 2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. 3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready. 4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out]. Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated. For the Cake Assembly: 1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside. 2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake. 3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries. 4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height. 5. Complete the cake by frosting it completely around the top and sides. You can also do a \"naked cake\" with this! 6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!
[Name] Peach Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-09-07T16:05:00Z [Description] Make and share this Peach 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/2002182960/5VDhNBcCSgWkRvtdmRtp_P1010033.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/97/CycG2Of3RlazrKWo6FKC_P1010020.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/97/3n0JTMjTSEi2yxQ2h67P_P1010019.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/97/3zXJ2E0NTVKSJYyaki5t_P1010018.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/97/jVyxaUUtTOe20470BYPQ_P1010017.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/97/o5TenPQjSQKglkPd7QcA_P1010016.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1 1/4", "1", "1", "1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "vanilla extract", "sea salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4562.9 [FatContent] 127.7 [SaturatedFatContent] 19.7 [CholesterolContent] 570.0 [SodiumContent] 2820.8 [CarbohydrateContent] 774.5 [FiberContent] 13.2 [SugarContent] 440.6 [ProteinContent] 80.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] 1. Mix flour, sugar, baking powder, non-fat dry milk, and pink himalayan sea salt in a stand mixer or had mixer with a paddle attachment, except the peaches. 2. Add peach juice, vanilla extract, peach extract, vegetable oil, eggs, and mix until incorporated and free of lumps. Scrape bowl in between mixing. 3. Add peaches and mix until well incorporated. 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. Variations: You could layer the cake with cream cheese frosting, peach preserves, fresh peaches and whipped cream on the outside. It’s super delish, when you do this. You could make a peach simple syrup by mixing 1 cup of sugar and 1 cup of hot peach juice. Cool down and spritz the cake (with a mini spray bottle] with the simple syrup for a more moist and flavorful cake.
[Name] Herby Buttered Balsamic Mushroom Ravioli [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-09-07T18:43:00Z [Description] A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS! https://www.halfbakedharvest.com/mushroom-ravioli/#bo-recipe [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", NA, "4", "2", "2", "1", "3", "1", NA] [RecipeIngredientParts] ["extra virgin olive oil", "shallot", "mushroom", "butter", "garlic cloves", "fresh thyme leaves", "fresh sage", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.1 [FatContent] 12.5 [SaturatedFatContent] 5.5 [CholesterolContent] 20.4 [SodiumContent] 74.0 [CarbohydrateContent] 5.1 [FiberContent] 1.0 [SugarContent] 2.7 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the balsamic and a splash (about 1/4 cup] of the pasta cooking water]. Cook for a 2 minutes. Remove from the heat and discard the garlic cloves. 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
[Name] Best Baked Potatoes [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2018-09-08T12:28:00Z [Description] This simple method yields the best baked potatoes on the planet! Fluffy, moist interior and salty, crispy exterior. Load them up with all your favorite toppings or just serve with butter and a little salt and pepper.. https://www.cookingclassy.com/best-baked-potatoes/ [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", NA] [RecipeIngredientParts] ["russet potatoes", "warm water", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.1 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3501.9 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First you’ll start out by preheating oven to 450°F. Then scrub and rinse each potato to remove any dirt. Using a fork, pierce the potato 3 times on two sides (6 times total]. Next in a large mixing bowl whisk together water and salt until salt has dissolved. Then roll potatoes in water to evenly cover with water mixture. Transfer potatoes to a wire rack set over a rimmed baking sheet. Bake in preheated oven until potatoes register 205° on an instant read thermometer (they should be nearly soft], about 45 – 60 minutes. Remove from oven and brush with oil then return to oven and bake 10 minutes longer. Cut potatoes open just after removing then using a clean kitchen towel squeeze potato open while being careful of steam. Serve immediately with desired toppings. Recipe source: from Cook's Illustrated.
[Name] Best Ever Zucchini Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-09-08T13:28:00Z [Description] Wow. I don't like zucchini bread, but this has excellent flavor. I may reconsider my no thank you zucchini bread. Recipe courtesy of Butter with a Side of Bread. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "3", "3", "1", "3", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["white sugar", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "nutmeg", "ground cinnamon", "baking powder", "salt", "baking soda", "zucchini", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.6 [FatContent] 19.6 [SaturatedFatContent] 2.6 [CholesterolContent] 34.9 [SodiumContent] 266.0 [CarbohydrateContent] 46.1 [FiberContent] 1.6 [SugarContent] 26.6 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] Grease two 8x4 inch pans or 6 mini loaf pans. Preheat oven to 325. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Grate zucchini. Stir into the mixture along with nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Mini loaves take about 35 to 40 minutes and large loaves about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.
[Name] Disneyland’s Louisiana Lemonade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-09-08T19:16:00Z [Description] As close as you can get to the real deal served at Blue Bayou.  Oh...and minus the blue light-up cube.  The syrups can be ordered from Monin.  [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 417.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 67.8 [CarbohydrateContent] 107.2 [FiberContent] 0.0 [SugarContent] 98.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 2 Liters [RecipeInstructions] Mix all ingredients together. . Serve chilled.
[Name] Yogurt [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2018-09-08T19:26:00Z [Description] Make and share this Yogurt 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/53/69/02/o1Ng8D2QjudCDRaXLS9i_10217093309469011.jpg" [RecipeCategory] For Large Groups [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2"] [RecipeIngredientParts] ["milk", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.2 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 17.3 [SodiumContent] 60.6 [CarbohydrateContent] 5.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads \"boil.\" This will take about an hour. Once the Instant Pot beebs that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees. Let inner pot sit in instant pot for 5 minutes and then remove inner pot. Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath. Gently skim off the \"skin\" on the yogurt and discard. Whisk in the prepared yogurt. Place inner pot (be sure to dry off well if you had in ice bath],put lid on and press yogurt button again and then adjust until screen reads 8:00. Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge. This is a great time to freeze some yogurt for future yogurt making.
[Name] Sour Orange Pie-Cook’s Country [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT17M [PrepTime] PT1H [TotalTime] PT1H17M [DatePublished] 2018-09-08T20:20:00Z [Description] Cook’s Country made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate.  If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate.  Note:  prep time includes various steps, including cook time for the crust. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/536903/nx7EtGSRhqpaN543LiBQ_20200321_153741.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Oranges", "Citrus", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "3", "1", "4", "1", "6", "4", "6", "2", "1", "1", "3/4", "2", "1/2"] [RecipeIngredientParts] ["sugar", "salt", "unsalted butter", "sweetened condensed milk", "fresh lemon juice", "lemon zest", "orange zest", "salt", "heavy cream", "granulated sugar", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 491.1 [FatContent] 27.5 [SaturatedFatContent] 16.4 [CholesterolContent] 206.6 [SodiumContent] 154.3 [CarbohydrateContent] 55.5 [FiberContent] 0.3 [SugarContent] 53.3 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave] and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours. For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
[Name] Spaghetti With Turkey-Pesto Meatballs - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-09-08T21:10:00Z [Description] From:  “Cooking at Home With Bridget & Julia” by America’s Test Kitchen.  Bridget Lancaster says: Make sure to use panko breadcrumbs for the meatballs as they are light and flaky.  Otherwise, the meatballs will be super starchy. The sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Spaghetti", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "2/3", NA, "3", "1", "1", "4", "1", "1", "3", NA] [RecipeIngredientParts] ["lean ground turkey", "basil pesto", "panko breadcrumbs", "diced tomatoes", "extra virgin olive oil", "onion", "garlic cloves", "red pepper flakes", "cayenne pepper", "spaghetti", "fresh basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 791.5 [FatContent] 15.9 [SaturatedFatContent] 3.7 [CholesterolContent] 78.2 [SodiumContent] 230.8 [CarbohydrateContent] 119.5 [FiberContent] 13.3 [SugarContent] 13.7 [ProteinContent] 45.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs. Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5] in food processor until mostly smooth; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel–lined plate. Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.]. Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes. Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs] to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil and Parmesan cheese. .
[Name] Potluck Macaroni and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2018-09-09T19:05:00Z [Description] Make and share this Potluck Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "16", "2", "2", "1 3/4", "12", "3/4", "3"] [RecipeIngredientParts] ["elbow macaroni", "Velveeta cheese", "white cheddar cheese", "evaporated milk", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.4 [FatContent] 28.9 [SaturatedFatContent] 17.9 [CholesterolContent] 123.6 [SodiumContent] 833.3 [CarbohydrateContent] 21.9 [FiberContent] 0.6 [SugarContent] 5.0 [ProteinContent] 18.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package instructions for al dente and drain. Transfer to a greased 5 quart slow cooker and stir in remaining ingredients. Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once].
[Name] Deluxe Hash Brown Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-09-09T19:09:00Z [Description] Make and share this Deluxe Hash Brown Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "10 3/4", "1", "1", "1", "1/2", "30", "2", "1/2"] [RecipeIngredientParts] ["sour cream", "onion powder", "garlic powder", "pepper", "frozen hash brown potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.6 [FatContent] 15.2 [SaturatedFatContent] 8.3 [CholesterolContent] 40.5 [SodiumContent] 413.1 [CarbohydrateContent] 15.9 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. In a large bowl, mix the first six ingredients. Stir in potatoes, cheese, and bacon. Transfer to a greased 13x9 inch baking dish and bake 50 to 60 minutes or until golden brown.
[Name] Raspberry Tequila Sangria [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-09-09T19:40:00Z [Description] Make and share this Raspberry Tequila Sangria recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "1", "1", "1/2", "1", "4"] [RecipeIngredientParts] ["oranges", "limes", "sugar", "frozen sweetened raspberries", "triple sec"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 23.0 [FiberContent] 2.0 [SugarContent] 19.0 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Juice one orange and two limes to measure 1/4 cup juice each. Combine the juices and sugar in a small bowl. Microwave on HIGH for 2–3 minutes or until the sugar is dissolved. Thinly slice the remaining orange and lime. Juice mixture, orange and lime slices, raspberries, tequila and triple sec to a 1 gallon pitcher; stir. Add the champagne or sparkling wine and soda; stir gently. Serve over ice.
[Name] Spicy Tilapia Burritos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2018-09-09T21:03:00Z [Description] Make and share this Spicy Tilapia Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tilapia", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/4", "3/4", "3", "1/4", "1", "2", "1", "3", "4"] [RecipeIngredientParts] ["avocado", "sour cream", "salt", "plum tomatoes", "cilantro", "lime juice", "garlic clove", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.2 [FatContent] 21.9 [SaturatedFatContent] 5.4 [CholesterolContent] 70.0 [SodiumContent] 1018.4 [CarbohydrateContent] 50.2 [FiberContent] 7.8 [SugarContent] 5.5 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil and seasoning mix. Lightly grease grid of grill. Grill fillets, covered, 5-6 minutes or until tilapia flakes easily with a fork, turning once. Remove tilapia from grill. Mash avocado in medium bowl. Stir in sour cream and 1/4 tsp of the salt; cover and set aside. Dice tomatoes; set aside. Snip cilantro and finely chop jalapeño pepper. Combine cilantro, jalapeno pepper, lime juice, remaining 1/2 tsp salt and garlic in large bowl; mix well. Add slaw mix and tomatoes; mix well. Spread tortillas with avocado mixture to within 1 inch of the edge. Place 1 cup slaw down center of each tortilla and top with tilapia. Fold in ends of tortillas and roll up tightly.
[Name] CHEESY EGGWHITE VEGGIE MUFFINS [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-10T07:46:00Z [Description] Khyati's Health-O-Meter Says: Perfect muffins for a healthy foodie that are exclusively protein rich and low fat. It has eggwhites and thus is cholesterol free with the goodness of antioxidants via the different coloured veggies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/UFBx0eQri5lCZ0dzPkyg_1513332008_large.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", NA, NA] [RecipeIngredientParts] ["salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.7 [SodiumContent] 97.2 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Preheat oven to 350o F. Grease the inside the muffin tins with little oil. Step 2. Fill each muffin tin ¼th to 1/3rd full with vegetables of choice. Step 3. In medium bowl, whisk together egg whites and curd. Fill each muffin to the top with egg mixture, pouring over the vegetables already in each tin. Step 4. Bake for 20-30 minutes or until risen and slightly golden on top. Step 5. Let cool for a few minutes, then remove from tin.
[Name] Bread Crumb Topping for Macaroni and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-09-10T13:49:00Z [Description] I double this recipe for a big pan, and you can use this for any recipe that calls for a bread crumb topping. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["butter", "panko breadcrumbs", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.0 [FatContent] 6.0 [SaturatedFatContent] 3.4 [CholesterolContent] 15.0 [SodiumContent] 207.1 [CarbohydrateContent] 13.1 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toss panko with melted butter. Mix in cheese. Top macaroni and cheese or whatever recipe calls for bread crumbs.
[Name] Chase's Peanut Butter Pie [AuthorId] 141654 [AuthorName] NancyB [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-09-10T17:07:00Z [Description] Make and share this Chase's Peanut Butter Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/11/LFJHFraTySPkUVwYN0Vg_IMG_1296%5B1%5D.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/11/1YjuMeTRQVWcUjgCUJZk_IMG_1295%5B1%5D.JPG"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "1", "1", "1 1/4", "8"] [RecipeIngredientParts] ["graham cracker crust", "creamy peanut butter", "cream cheese", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.4 [FatContent] 40.1 [SaturatedFatContent] 14.6 [CholesterolContent] 54.0 [SodiumContent] 449.4 [CarbohydrateContent] 49.4 [FiberContent] 2.4 [SugarContent] 36.1 [ProteinContent] 12.0 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Beat peanut butter and cream cheese until smooth. Add in powered sugar - beat until smooth. Ad in thawed whipped topping and yes - beat until smooth. Pour into pie crust and spread evenly. Chill for at least an hour before cooking. I used reduced fat cream cheese and whipped topping (not sure why at this point] and it still tasted great.
[Name] Blueberry 'Oatmeal' Breakfast Cake [AuthorId] 217369 [AuthorName] Likkel [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-09-10T20:58:00Z [Description] Have cake for breakfast with this grain-free "oatmeal" cake bursting with sweet blueberries! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "1 1/4", "1/4", "2", "2/3"] [RecipeIngredientParts] ["eggs", "bananas", "honey", "pure vanilla extract", "sea salt", "unsweetened flaked coconut", "coconut oil", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.0 [FatContent] 3.2 [SaturatedFatContent] 2.5 [CholesterolContent] 23.2 [SodiumContent] 46.1 [CarbohydrateContent] 8.0 [FiberContent] 0.8 [SugarContent] 6.0 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Line a baking pan (8 x 8] with parchment paper. Combine eggs, bananas, honey, vanilla and salt in a standing mixer until smooth. Add the almond flour, 1/4 Celsius coconut flakes, and melted coconut oil, and mix until just combined. Gently fold the blueberries into the batter with a spatula, then transfer to the prepared baking pan and spread into an even layer. Sprinkle more coconut flakes over the top. Bake for 40 minutes, or until the cake is golden brown and a toothpick can be inserted in the center and pulled out clean. Remove from the oven and let the cake sit in the pan for 5 minutes before removing. Slice into 2\" pieces and enjoy!
[Name] Canned Apple Pie Filling [AuthorId] 601015 [AuthorName] Blue Plate Special [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2018-09-10T23:39:00Z [Description] Make and share this Canned Apple Pie Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "8", "2 1/2", "1 1/2", "1", "4", "4", "1", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["apples", "water", "brown sugar", "apple cider", "Bourbon", "ground cinnamon", "nutmeg", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1054.8 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 40.7 [CarbohydrateContent] 246.3 [FiberContent] 11.2 [SugarContent] 226.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 6 quarts [RecipeInstructions] Peel, core, and slice apples. In large stockpot add water and Clear Jel and whisk to combine thoroughly. Add sugars, cider, bourbon, and seasonings and whisk to combine. Over medium heat, and whisking frequently to prevent scorching, bring the mixture to boil and boil for 1 minute. Remove from heat and pack into sterilized quart size jars leaving 1.5\" headspace. Remove air bubbles, clean rims with vinegar, apply lids, and process in water bath for 25 minutes.
[Name] APPLE CHEESE PIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-11T15:09:00Z [Description] This delectably pie has a tasty twist on it! The added cheese in the pie complements the apples with its saltiness, giving this dessert a scrumptious flavor! VIDEO https://www.youtube.com/watch?v=b5-9I94Nu2E [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/e9Xg3BWKQuy6Faz87cna_Apple-Cheese-Pie-9_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1/2", "1/8", "3", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["apples", "lemon juice", "brown sugar", "cinnamon", "nutmeg", "ground ginger", "cornstarch", "butter", "sharp cheddar cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4699.6 [FatContent] 214.4 [SaturatedFatContent] 88.6 [CholesterolContent] 271.7 [SodiumContent] 3317.1 [CarbohydrateContent] 658.2 [FiberContent] 59.4 [SugarContent] 401.5 [ProteinContent] 70.5 [RecipeServings] nan [RecipeYield] 1 apple cheese pie [RecipeInstructions] ["Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.", "Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.", "Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream." ]
[Name] Breakfast Triple BLT [AuthorId] 1501572 [AuthorName] bbigley [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-09-11T17:39:00Z [Description] Make and share this Breakfast Triple BLT recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "1/2", "6", "2", "2", "2", "6", "1", "1 1/2", "1", "1", "1/8", "1/8"] [RecipeIngredientParts] ["bacon", "beefsteak tomatoes", "arugula", "avocados", "mayonnaise", "eggs", "cheese", "avocado", "mayonnaise", "lemon wedge", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.0 [FatContent] 48.0 [SaturatedFatContent] 16.1 [CholesterolContent] 233.2 [SodiumContent] 1355.5 [CarbohydrateContent] 56.0 [FiberContent] 11.2 [SugarContent] 5.0 [ProteinContent] 28.1 [RecipeServings] 2.0 [RecipeYield] 2 Sandwiches [RecipeInstructions] Make the avocado smash: Remove avocado peel & pit into small dish; smash it with a fork. Add the mayo, lemon, hot sauce, salt & pepper and stir until smooth there are only small bits of avocado. Set aside. Get the bread toasting. Spread the smash onto the inside of the outer 2 bread layers. Spread the mayo over both sides of the inner bread layer. On one side, put a bit (grab with your thumb & forefingers] of arugula, the bacon, tomato. Top the tomato with the mayo bread. Cook 2 eggs over medium & top with cheese to melt after the \"flip\". Place the egg/cheese on the mayo bread layer. Top with the other bread slice with smash.
[Name] Winter Soup [AuthorId] 2001928915 [AuthorName] Vicky S. [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-09-11T17:40:00Z [Description] this is one of those one pot soup recipes perfect for a chilly day. A take off of recipe #275129 with a few changes. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "green pepper", "fat free chicken broth", "black-eyed peas", "small shell pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1829.6 [CarbohydrateContent] 29.9 [FiberContent] 5.8 [SugarContent] 2.9 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 4-6 bowls [RecipeInstructions] in dutch oven brown off ground meat of your choosing and drain. set meat aside. add frozen onion and green pepper. (I choose to use frozen instead of fresh depending on the time of year]. pour in chicken broth, you can use vegetable or beef broth if you prefer. add frozen soup vegetables and taco seasoning and bring soup to a boil. return meat to soup and add black eyed peas or bean of your choice to soup. Simmer for 15 minutes, covered. add 1/2 cup of pasta of your choice. (pasta will \"drink\" up some of the broth]. simmer for 10 minutes or until pasta is tender. taste and adjust for seasoning with salt and pepper if desired. serve with crusty bread or crackers. Enjoy!
[Name] Bolognaise Sauce, Instant Pot and Traditional Methods [AuthorId] 2543501 [AuthorName] 2cormiers [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-09-11T17:40:00Z [Description] You can make this the traditional way or in the Instant pot. The instant pot cuts down on cleanup, as you only have one pot to clean. But you can also make using a large skillet or dutch oven, a standard crock pot, or pressure cooker. TIP: save your cheese rinds if you buy a hunk of parmesan or romano cheese. It adds such a richness of flavor when cooked in with the sauce. Remove after cooking and discard. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "4", "1", "2", "2", "2", "1/4", "14", "1", "6"] [RecipeIngredientParts] ["olive oil", "onions", "carrots", "ground beef", "ground pork", "red wine", "garlic cloves", "tamari", "soy sauce", "beef bouillon cubes", "bay leaves", "crushed red pepper flakes", "canned tomatoes", "parmesan cheese", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.2 [FatContent] 24.4 [SaturatedFatContent] 8.4 [CholesterolContent] 79.6 [SodiumContent] 1288.1 [CarbohydrateContent] 15.7 [FiberContent] 3.2 [SugarContent] 7.7 [ProteinContent] 24.0 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] ["Turn Instant pot on Saute, high heat.", "Add 2 tsp of the oil, onions and carrots; season lightly with garlic salt.", "Saute about 5 minutes or until softened but not browned.", "Remove vegetables to a plate.", "Add half the remaining oil. Add 1 lb of the meat; season lightly with garlic salt.", "Brown meat, breaking up as it cooks. When browned, remove from pot.", "Repeat with remaining oil and meat, season, and sauté til browned.", "Add vegetables and browned meat back to pot. Add wine and chopped garlic.", "Cook 5 minutes til liquid is slightly reduced.", "Add tamari, bouillon, herbs, bay leaves, pepper flakes, parmesan or romano cheese rind, tomatoes with juice, and tomato paste; stir to combine.", "Close and lock the lid. Select “meat” and set for medium pressure, 35 minutes.", "When done, let pressure release naturally, or use the quick pressure release. Remove bay leaves and cheese rind. Serve with hot pasta, zucchini noodles, shirataki noodles, etc; and top with grated parmesan or Romano cheese.", "Traditional method: in large skillet or dutch oven, sauté vegetables in a little oil. Add meat and cook, breaking up, til browned. Add remaining ingredients plus enough water to come up 1” over the level of the meat. Bring to boil, then lower and simmer for 4 – 5 hours, stirring occasionally and adding water as it cooks down. When meat is very tender, and sauce consistency is right, the sauce is ready.", "Crock Pot Method: After sautéing/browning vegetables and meat, place in crock pot with remaining ingredients and ½ cup water. Slow cook on high for 3-4 hours, or low for 6-8 hours. Check halfway through cooking time, stir, add water and adjust time if needed." ]
[Name] Sarah's Chocolate Frosting [AuthorId] 1590702 [AuthorName] conniekorot [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-09-11T17:40:00Z [Description] Make and share this Sarah's Chocolate Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["heavy cream", "instant chocolate pudding mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.9 [FatContent] 44.5 [SaturatedFatContent] 27.6 [CholesterolContent] 163.0 [SodiumContent] 439.7 [CarbohydrateContent] 27.6 [FiberContent] 1.0 [SugarContent] 18.9 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] 1 9" double layer cake or a 13X9 [RecipeInstructions] Pour heavy cream into a deep, cold metal bowl. Slowly pour in both boxes of instant pudding into the cream. Set mixer on LOW and incorporate powdery pudding into cream. Once pudding is incorporated, turn mixer on HIGH and whip to desires thickness. Will frost 1 (double layer] cake or 1 (13X9] cake.
[Name] Skillet Corn Casserole [AuthorId] 2001993725 [AuthorName] hotquilts [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-09-11T17:41:00Z [Description] Make and share this Skillet Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "8", "1 1/3", NA] [RecipeIngredientParts] ["corn", "salted butter", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.2 [FatContent] 39.6 [SaturatedFatContent] 22.5 [CholesterolContent] 113.2 [SodiumContent] 158.4 [CarbohydrateContent] 67.5 [FiberContent] 7.5 [SugarContent] 14.4 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside. Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.
[Name] Pumpkin Pie Coffee Bundt Cake [AuthorId] 2002200322 [AuthorName] Maanita S. [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2018-09-11T17:41:00Z [Description] This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/20/j7onaxDQ3mdhXw6wU7YS_20180910_145126.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002200322/nGGFsru0Qlu8ywhIqk1s_20180910_145146.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "2", "1", "1/2", "1/4", "1/4", "1/8", "1", "1", "3/4", "4", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "brown sugar", "sugar", "cornstarch", "baking powder", "salt", "cinnamon", "allspice", "clove", "ginger", "pumpkin puree", "butter", "buttermilk", "eggs", "vanilla", "graham cracker crumbs", "brown sugar", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.4 [FatContent] 15.5 [SaturatedFatContent] 9.2 [CholesterolContent] 74.2 [SodiumContent] 325.1 [CarbohydrateContent] 47.3 [FiberContent] 1.0 [SugarContent] 28.5 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] 1 Bundt [RecipeInstructions] ["You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. \"Quality control\". :].", "Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.", "Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.", "Whisk together the dry ingredient for the batter in a large bowl.", "In a medium bowl, whisk together the wet ingredients.", "In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.", "Add the wet batter ingredients to the dry batter ingredients and mix until combined.", "Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.", "I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.", "Bake your bundt for at least 80 minutes or until it passes the \"toothpick test\". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy." ]
[Name] Steak Kabobs [AuthorId] 1503876 [AuthorName] Chef Jessica 87 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-11T17:43:00Z [Description] Fabulous steak marinade for shiskabobs! Everyone I’ve made them for always asks for the recipe!  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1503876/tXxXQqYuTaa68RW7hll7_B1D06292-12CC-400E-80E4-2E9B92696FB6.jpeg" [RecipeCategory] Steak [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "1/4", "1 1/2", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "low sodium soy sauce", "lemon juice", "Worcestershire sauce", "prepared mustard", "coarse black pepper", "garlic cloves", "green bell pepper", "red bell pepper", "onion", "portabella mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.3 [FatContent] 55.1 [SaturatedFatContent] 7.6 [CholesterolContent] 0.0 [SodiumContent] 1948.8 [CarbohydrateContent] 19.3 [FiberContent] 3.6 [SugarContent] 8.0 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, and garlic (meat tenderizer, optional]. Mix well, and add your favorite meat and vegetables. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.", "After you’ve allowed your meat and vegetables to marinate, place all of your meat on a skewer and all your vegetables on another! Since meat doesn’t take as long as the vegetables to cook! .", "Cook till desired doneness!" ]
[Name] Vietnamese Chicken Vermicelli Salad [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2018-09-12T00:11:00Z [Description] From THE GOURMET GOURMAND blog.  You’ll need time in advance to marinade.  The actual cook time is quick. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "2", "2", "2/3", "1/4", "1/4", "3", "1", "1", "1", "1", "1", "8", "1/2", "1", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["chicken breasts", "sugar", "shallots", "low sodium soy sauce", "fish sauce", "olive oil", "warm water", "fish sauce", "lime juice", "sugar", "garlic clove", "English cucumber", "carrot", "red leaf lettuce", "green leaf lettuce", "English cucumber", "carrot", "roasted peanuts", "cilantro", "mint leaf", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.0 [FatContent] 28.2 [SaturatedFatContent] 5.0 [CholesterolContent] 46.4 [SodiumContent] 2143.8 [CarbohydrateContent] 85.8 [FiberContent] 4.7 [SugarContent] 27.1 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare the Chicken Marinade: In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside. Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn. Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down. Stir until caramel becomes liquidy. Set mixture aside to cool. Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture. In marinating dish (or ziplock bag] add chicken and pour marinade over the chicken. Marinate for at least 1 hour and up to overnight. To prepare the noodles: Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients. To prepare the Nuoc Cham: Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside. To grill the Chicken: Brush a grill pan with vegetable oil and bring to high heat. Remove chicken from marinade and blot with paper towel to remove excess moisture. Grill for about 3-4 minutes per side or until chicken is completely cooked through. Let rest for 5 minutes before slicing. To serve: Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste. Top salads with sliced grilled chicken. Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating. Makes 4 noodle bowls.
[Name] CHICKEN ENCHILADAS [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-12T07:33:00Z [Description] Khyati's Health-O-Meter Says: Enchilada is a Mexican dish comprising a mini meal rich in proteins from chicken and fiber from the vegetables.Tomatoes provide us with a good number of conventional antioxidants, including excellent amounts of vitamin C; very good amounts of vitamin E, vitamin A (in the form of carotenoids), and manganese; and good amounts of zinc and chromium. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/njTy8zXTwygzL7dCnNbY_1513058013_large.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Low Cholesterol", "Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["50", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "ginger", "green chili", "salt", "black pepper", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.6 [FatContent] 6.0 [SaturatedFatContent] 1.4 [CholesterolContent] 18.8 [SodiumContent] 17.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat oil in a non-stick pan, season chicken with salt and pepper. Step 2. Brown the chicken over medium heat, allow 7 minutes each side or until no longer pink. Step 3. Sprinkle chicken with cumin, garlic powder & remove chicken to a platter, allow to cool. Step 4. Sauté onion and garlic in chicken drippings until tender. Add corn and chillies. Stir well to combine. Add tomatoes, sauté 1 minute. Step 5. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set. Step 6. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Step 7. Place the tortilla in baking dish, spoon chicken mixture on tortilla & Fold over filling, Bake for 15 minutes in a preheated 350 degree F oven. Step 8. Garnish with cilantro, and chopped tomatoes before serving.
[Name] Mini Stuff Kachori [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-09-12T11:31:00Z [Description] Kachori is mouthwatering in India. You can eat them in breakfast, lunch, dinner, marriage, festival or any other occasion. But you can not store every kachori. Mini Kachori is one of the best item to store. You can carry while travelling on a long route. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/FKhKYhI0QPaSK4iYkl0E_Mini%20Stuff%20Kachori.jpg" [RecipeCategory] Breakfast [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["50", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["black lentils", "cumin seed", "red chili powder", "mango powder", "garam masala", "turmeric powder", "green chili", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 3.8 [FiberContent] 1.9 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Soak white urad daal for 2 hours. After 2 hours strain water and spread on a thick cotton cloth for 10 minutes, so that cloth can absorve water.", "In a pan add 2 spoon oil. After heating up oil add cumin seeds, and all the spieces. Now add urad daal and mix all the spices. Roast the daal finely and add chopped green coriander. Our stuffing is ready. Let it cool.", "In a bowl add refiend flour, 1/4 cup oil salt and make a dough with chilled water and make a dough. Just bind it. Don't mash it. Keep it aside for 20 minutes and cover it with a wet cloth.", "After minutes make small balls and roll with rolling pin. Fill it with stuffing and close it with asides like we do while preparing stuff parathas. Keep aside and make rest of balls.", "Now add oil in kadhai for frying. Heat the oil. Oil should not be excess in heat. Now add stuff balls in kadhai and fry them on low flame.", "Let them a little bit cool for a crisp. Serve them with Chutney, Cold Drink, Juice or any other. You can serve them as breakfast with tea.", "You can also store them for 15-20 days in an air-tight container." ]
[Name] Balsamic-Soy Angus Steak [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-09-12T14:20:00Z [Description] Striploin steak is one of many delicious options of Canadian AAA Angus steaks you can grab in the meat department at your local Walmart. Perfect for grilling, Canadian AAA Angus striploin is a tender cut of meat with lots of marbling and juicy flavour. With sweet and savoury notes, this recipe is sure to be a hit with guests all summer! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/97niiEaT9OeAH2GI9nJg_d6780a07-0a9a-469c-af6b-6634e6c437d6_fi.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "3", "3", "3", "1", "1/2", "6"] [RecipeIngredientParts] ["honey", "soy sauce", "green onion", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.8 [FatContent] 12.7 [SaturatedFatContent] 3.1 [CholesterolContent] 79.0 [SodiumContent] 566.4 [CarbohydrateContent] 10.8 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 30.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk balsamic vinegar, honey, soy sauce, vegetable oil and green onion together in a large bowl. Add steaks or place steaks and marinade in resealable bags. Rub marinade onto meat; cover or seal. Let steaks marinate for at least 3 hours or up to one day. Bring meat to room temperature before barbecuing. This will take about an hour. Oil grill and preheat barbecue to medium-high. When preheated, remove steaks from marinade and shake off any excess. Place steaks on grill and cook until desired doneness. Transfer steaks to a platter and cover loosely. Let stand for 10 to 15 minutes to allow juices to redistribute. Serve immediately.
[Name] Adzuki Bean Fudge [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT3H45M [PrepTime] PT20M [TotalTime] PT4H5M [DatePublished] 2018-09-12T14:23:00Z [Description] Enjoy a fibre-rich treat made with protein-packed adzuki beans. The light, creamy texture is complemented perfectly by the dense chocolate flavour, making this recipe from Ontario Bean Growers worth a try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/feTiz2k8RWG4P4RQPV60_aab4d686-6e42-4647-b78b-91c49edc7d0a_fi.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Beans", "High Protein", "High In...", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2"] [RecipeIngredientParts] ["adzuki beans", "peanut butter", "maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.2 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 19.9 [CarbohydrateContent] 10.3 [FiberContent] 0.8 [SugarContent] 6.3 [ProteinContent] 1.9 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2 to 3 hours or overnight. Drain and replace with water. Over high-heat, bring to a boil. Reduce to low and allow to simmer for 1.5 hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly. Line a 8x8-inch (20x20-cm] cake pan with parchment paper; set aside. In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract and salt. Pulse until well combined. In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined. Press into lined cake pan; refrigerate 1 hour before slicing into 2-inch squares.
[Name] Chocolate Cherry Pops [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT6H30M [TotalTime] PT6H30M [DatePublished] 2018-09-12T15:17:00Z [Description] These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/27/6dXv1SXHR8y9W8pwiaQ8_0S9A5456.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/27/epK2sVaKTdSJANLWApuw_0S9A5466.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/27/SJCHwtuXTWDzSXiFw1AN_0S9A5480.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Low Protein", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "3", "1/3", "1", "1/3", NA, NA] [RecipeIngredientParts] ["instant chocolate pudding mix", "Cool Whip Topping", "fresh cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.9 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 23.8 [SodiumContent] 177.6 [CarbohydrateContent] 23.2 [FiberContent] 0.8 [SugarContent] 18.5 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] 10 ice pops [RecipeInstructions] In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water. Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight. Unmold and garnish with shaved chocolate and fresh cherries.
[Name] Strawberry Horchata Pops [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT9H [TotalTime] PT9H [DatePublished] 2018-09-12T15:30:00Z [Description] Fresh strawberries are pureed and stirred into homemade horchata to give this classic Mexican drink a summery twist! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/28/nFJ6l5lJTyr1lazcGFA5_0S9A5337.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/28/eTYIuKRpKjXwTm9XikHA_0S9A5320.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/28/RzkEBv7aSHOho21rMkpW_0S9A5359.jpg"] [RecipeCategory] Ice Cream [Keywords] "Dessert" [RecipeIngredientQuantities] ["1/4", "1 3/4", "1", "1/2", "1/4", "1 1/2", "1/4", "1/3", "1/2"] [RecipeIngredientParts] ["long grain white rice", "water", "cinnamon stick", "fresh strawberries", "vanilla extract", "ground cinnamon", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.7 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 1.0 [SodiumContent] 7.4 [CarbohydrateContent] 20.9 [FiberContent] 0.9 [SugarContent] 13.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 6 ice pops [RecipeInstructions] In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours. Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds. Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight. Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate. Dip each popsicle, at an angle, into the strawberry crumbs right before serving.
[Name] Citrus Spritz Pops [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2018-09-12T15:35:00Z [Description] Take your favorite summer cocktail on the go with these Aperol spritz popsicles. They’re refreshing and just as easy to make as the classic drink. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/29/vqD1ee6oQ7KEZYhbjZ3N_0S9A5370.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/29/nNwtroJQfK6IRDgTkdTR_0S9A5392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/29/NZj3lZbdSlcASHuAoxwq_0S9A5408.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] "blood orange" [AggregatedRating] nan [ReviewCount] nan [Calories] 310.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 8 ice pops [RecipeInstructions] In a large measuring cup, whisk together the Aperol, Prosecco, club soda, and orange juice until well combined. Place 2 blood orange slices into each mold. Pour the Aperol mixture evenly into each and insert the popsicle sticks. Freeze until firm, about 6 hours or overnight. Serve the popsicles in a glass of chilled Prosecco if desired.
[Name] Cheesy Buffalo Chicken Skulls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-09-12T15:53:00Z [Description] Make and share this Cheesy Buffalo Chicken Skulls 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/53/69/30/YdczxZrHTm2AexMOkSbN_0S9A0502.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/30/yCYfQ3DdTLCuqyj9MHei_0S9A0472.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/30/2vciiRPPTj6KRFrGomjX_0S9A0520.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "2", "3/4", "3/4", "3/4", "1", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "yellow onion", "garlic cloves", "celery ribs", "carrot", "chicken breasts", "monterey jack cheese", "blue cheese", "celery rib"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 370.2 [FatContent] 29.3 [SaturatedFatContent] 12.1 [CholesterolContent] 79.3 [SodiumContent] 572.3 [CarbohydrateContent] 7.8 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] 6 skulls [RecipeInstructions] Preheat oven to 400 degrees. In a large skillet over medium heat, melt the butter. Add in the onion, garlic, celery and carrots and cook until softened, about 6 to 8 minutes. Add the shredded chicken and buffalo wing sauce and stir to coat. In a medium bowl, combine the cheddar and monterey jack cheeses. Unroll the pizza dough placing the long edge closest to you. Cut into six equal strips. Working one at a time, lay dough into skull cavities and press gently into the bottom and half way up the sides. Fill with the chicken mixture, shredded cheeses and a spoonful of blue cheese crumbles. Fold dough over filling and pinch edges together to seal. Bake for 18 minutes, remove from molds and place on a platter. Serve with carrot sticks, celery sticks and blue cheese dressing for dipping. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18].
[Name] Jelly Skull Shots [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-09-12T16:04:00Z [Description] Make and share this Jelly Skull Shots 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/53/69/31/LBwg1G2LTIa0TMyLrySF_0S9A0450.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/31/mcJ557WSneyq2L78TvQq_0S9A0442.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/31/CwBviTfSTseyrha3QtPQ_0S9A0464.jpg"] [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "7", "1/2", "1/2", "1/2", "3 1/2", "1/2", "3", "1/4", "1/2", "3 1/2", "1/2", "3", "1/4"] [RecipeIngredientParts] ["cold water", "unflavored gelatin", "boiling water", "sweetened condensed milk", "cold water", "unflavored gelatin", "boiling water", "lime Jell-O gelatin", "vodka", "cold water", "unflavored gelatin", "boiling water", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.6 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 8.7 [SodiumContent] 172.9 [CarbohydrateContent] 39.5 [FiberContent] 0.0 [SugarContent] 38.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] 6 jello shots [RecipeInstructions] Fill each skull with 2-3 gummy worms; set aside. To make the white layer: Add the cold water to a large bowl and sprinkle the gelatin on top. Let stand for 5 minutes. Whisk in the boiling water to completely dissolve gelatin. Whisk in the sweetened condensed milk. Divide the mixture evenly between each skull cavity. Refrigerate until firm, about 15 minutes. To make the green layer: Add the cold water to a medium bowl and sprinkle the unflavored gelatin on top. Let stand for 5 minutes. Add the boiling water and lime jell-o and whisk to completely dissolve. Stir in the vodka. Pour the mixture over the white layer in each skull chill until firm, about 15 minutes. To make the purple layer: Add the cold water to a medium bowl and sprinkle the unflavored gelatin on top. Let stand for 5 minutes. Add the boiling water and grape gelatin and whisk to completely dissolve. Stir in the vodka. Pour the mixture over the green layer in each skull chill until completely firm, about 3 hours. To unmold, gently loosen the top of the jello with your fingers. Dip the bottom of the pan in a baking dish filled with hot water for 10 seconds. Invert pan to unmold Jelly Skull Shots. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18].
[Name] Red Velvet Lava Skulls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT18M [PrepTime] PT2H30M [TotalTime] PT2H48M [DatePublished] 2018-09-12T16:14:00Z [Description] Mini red velvet lava cakes shaped like skulls to add a spooky element to your Halloween dessert table! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/32/stf73StGQGiZz2wG2zuf_0S9A0531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/32/M3IDyE91Qrecx3ihZBiP_0S9A0529.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/32/msVYCYo5S6H4qG1YeqSg_0S9A0550.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/4", NA, "1 1/2", "1", "1/4", "1/4", "1/2", "1/2", "6", "2", "1/2", "1/2", "1", "12"] [RecipeIngredientParts] ["heavy cream", "cake flour", "baking soda", "salt", "unsalted butter", "granulated sugar", "buttermilk", "vanilla extract", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.7 [FatContent] 23.0 [SaturatedFatContent] 14.1 [CholesterolContent] 85.6 [SodiumContent] 174.1 [CarbohydrateContent] 41.9 [FiberContent] 1.1 [SugarContent] 22.7 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] 6 skull cakes [RecipeInstructions] Place chocolate chips in a small bowl. In a small saucepan, heat heavy cream over medium heat until steaming and bubbles start to form around the edges. Pour heavy cream over chocolate and whisk until chips are completely melted and smooth. Cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 400 degrees F. Grease skull pan with cooking spray and dust with cocoa powder. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk butter, sugar, buttermilk, food coloring, vanilla, vinegar and egg yolk until smooth. Add wet ingredients into dry and whisk until just combined. Divide batter evenly among skull cavities. Using a tablespoon, portion out the chilled chocolate mixture into 6 balls. Place 1 chocolate ball in the center of batter in each skull. Bake until center springs back when lightly pressed, about 18 minutes. Remove from the oven and invert cakes onto a baking rack or large platter. Place yellow candies in the eye sockets and serve immediately. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18].
[Name] HAWAIIAN CHICKEN CURRY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-13T12:46:00Z [Description] With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/aOfMXf4kQh2KLwTF97jf_Hawaiian-Curry-Chicken-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "2", "1/2", "1", "2", "2", "1 1/2", "1/2", "1", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "red onion", "chicken breasts", "black pepper", "coconut oil", "garlic cloves", "fresh ginger", "mango chutney", "coconut milk", "fresh pineapple", "curry powder", "cornstarch", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.2 [FatContent] 44.3 [SaturatedFatContent] 28.6 [CholesterolContent] 46.4 [SodiumContent] 67.0 [CarbohydrateContent] 19.1 [FiberContent] 2.6 [SugarContent] 9.1 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.
[Name] Mary Poppins Doll Cake Recipe [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-09-13T13:36:00Z [Description] Just a spoonful of sugar makes the medicine go down, but a whole lot of sugar goes into this Mary Poppins Barbie doll cake. 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[CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 1 cake [RecipeInstructions] Bake two 16-ounce cake recipes in a Wilton doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream between each layer. Crumb coat the entire cake and place into the fridge for 30 minutes. Add a second coat of buttercream. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs. Cover the doll cake in a 14-inch circle of pink fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Wrap fondant around the dolls waist. Roll out the pink fondant. Cut out the fabric pattern. Place the fondant on the bottom of the cake at a 45-degree angle. Fold the back of the fondant over to create a fabric-like fold. Create fabric texture at the bottom of the dress using veining sculpting tools. Repeat the process over around the entire cake. Cut out a long rectangle for the doll's top. Attach the rectangle to the front of the doll. Blend the top fondant into the rest of the dress. Roll out red fondant and cut out a long trapezoid shape. Wrap the trapezoid shape around the doll's waist. Roll out white fondant and cut out a circle using a cookie cutter. Fold over one of the edges to create a collar. Wrap the circle around the doll's shoulders to create a cape. Pipe out a border using royal icing and Wilton #5 round tip. Pipe out a smaller border in top of the lager border using a Wilton #2 round tip. Add embroidery details to the dress. Add fondant bows on to the border of the gown. Finish the doll by adding the Mary Poppins hat.
[Name] Marilyn Monroe Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-09-13T13:37:00Z [Description] That iconic white dress from 1955's 'The Seven Year Itch' comes to life in cake form. Steer clear of the subway grates! 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/JQrlOIleQ7SB8M4gXmyf_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/90CY5MBTSMClI5Qv6FQ9_06.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/RMmS44ziSCqadgco1zAh_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/T9kQ2fF5TBOCCwMge7m8_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/SaCkY7fYRiWFJCQtTk2F_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/8fyeexUUQvGR3Bxz9rr7_04.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/35/Gzv7eYK0RNyEoPOL1w8R_05.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "24", "35"] [RecipeIngredientParts] character(0) [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] 20.0 [RecipeYield] 1 cake [RecipeInstructions] Bake two 16-ounce cake recipes in a Wilton doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream between each layer. Crumb coat the entire cake and place into the fridge for 30 minutes. Add a second coat of buttercream. Roll out white fondant into a long strip. Fold the fondant back and forth to create a ruffle. Cut away the excess fondant. Apply the fondant to the bottom of the cake. Cut a hole in the middle of the cake. Insert the barbie doll into the middle of the cake. Add fondant to the waist of the doll. Cut out the dress pattern. Add texture to the fondant panel with veining sculpting tools. Add the panel to the bottom of the cake at a 45-degree angle. Enhance the texture on the fondant. Repeat the processes around the cake. Roll white fondant out thin and cut out into a trapezoid shape. Add texture to the fondant with fondant tools. Apply the fondant to the doll's waist. Cut out two long triangles and add veining texture to them. Apply the triangles to the top of the trapezoid shape. Scatter white gumballs all the way around the cake. Scatter candy covered chocolate around the cake.
[Name] Sweet and Sassy Southern Barbecue Sauce [AuthorId] 843817 [AuthorName] shadowgirl... [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-09-13T17:44:00Z [Description] This recipe was created for my husband after he survived an Aortic Dissection. (YEA) I needed to learn how to cook all over again. I needed to create flavor without any salt or salt substitutes. I won't give out all my secrets but I will tell you that if you are looking for a true southern style or Carolina BBQ recipe, this is the one. Feel free to add salt but believe me it is not needed. It is also made with mostly all natural ingredients. My neighbors have me bottling it. I even created a label. I hope you enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/36/CYhOFUURjTJLZK2Fw0Q1_bbq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/36/gAcg4FbURVynqsKFSXKX_bbq.jpg"] [RecipeCategory] Sauces [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "1 1/2", "1/4", "5", "5", "1/2", "1/2", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["ketchup", "water", "apple cider vinegar", "raw sugar", "fresh ground black pepper", "onion powder", "ground mustard", "lemon juice", "sweet onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 213.1 [CarbohydrateContent] 8.2 [FiberContent] 0.2 [SugarContent] 7.4 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 21 ounces [RecipeInstructions] Combine all ingredients in a sauce pan. . Bring to a boil slowly over low to medium heat. (stir occasionally]. Once boiled immediately lower heat to a simmer. (stir frequently]. Simmer 45 minutes. Strain if you don't want veggies in sauce. . ENJOY !
[Name] Starbuck's Pink Drink [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-09-13T21:03:00Z [Description] Make and share this Starbuck's Pink Drink 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/53/69/37/yupbMQYSrumiRrzZO2aQ_pinkdrink2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/37/l4ujtcz4Rj232ti5Wuh8_pinkdrink1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/37/wbqgJmqHR7qkYZCPW73F_pinkdrink3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/37/Qr64VlRtRkyXchd2ri7y_01-pink-drink.jpg" ] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", NA] [RecipeIngredientParts] ["tea", "pomegranate juice", "coconut milk", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.6 [FatContent] 24.4 [SaturatedFatContent] 21.5 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 10.8 [FiberContent] 0.1 [SugarContent] 7.2 [ProteinContent] 2.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir hibiscus tea, pomegranate juice and coconut milk together over ice. Top with sliced strawberries and serve.
[Name] Starbuck's Purple Drink [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-09-13T21:10:00Z [Description] Make and share this Starbuck's Purple Drink 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/53/69/38/1h69GvmtQK73TEs8Px0U_0S9A0639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/38/CIvNuIMGRB6orgcLk3eR_02-purple-drink.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/38/OeUblCzmT3CzTon3s5yI_0S9A0672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/38/lc7YXRSeS4SFaUOjxzRJ_0S9A0683.jpg" ] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2/3", "1/3", "1 1/2", "1", NA] [RecipeIngredientParts] ["tea", "soymilk", "vanilla extract", "blackberry"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 46.0 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 46.0 [CarbohydrateContent] 5.6 [FiberContent] 0.5 [SugarContent] 3.3 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together tea, soymilk, simple syrup and vanilla extract. Serve over ice. Garnish with blackberries.
[Name] Starbuck's Green Drink [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-09-13T21:13:00Z [Description] Make and share this Starbuck's Green Drink 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/53/69/39/pmkBYyjbQJKKx0wOiqaz_Matcha%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/39/AxjDT6Y2Sda13c85ELkV_03-green-drink.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/39/4xqpenpT2O5WGOMEReQc_Matcha%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/39/wR7uE4o6R5OcIrzzn3kk_Matcha%20SITE-2.jpg" ] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2/3", "3/4", "3", "1 1/2", "1", NA] [RecipeIngredientParts] ["coconut milk", "black tea", "vanilla extract", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.5 [FatContent] 32.1 [SaturatedFatContent] 28.5 [CholesterolContent] 0.0 [SodiumContent] 19.6 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together coconut milk, black tea, matcha powder, simple syrup and vanilla over ice. Garnish with mint leaves.
[Name] Starbucks' Orange Drink [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-09-13T21:15:00Z [Description] Make and share this Starbucks' Orange Drink 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/53/69/40/kJRaDYiSBaRawlisOQHw_0S9A0561.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/40/N6SfOTbEQsikN35DT999_0S9A0573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/40/R7qK0f9TFuzPR5xA8p4O_0S9A0585.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/40/ZtEudGfeSpiNUcXqZdak_04-orange-drink.jpg" ] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", NA] [RecipeIngredientParts] "coconut milk" [AggregatedRating] nan [ReviewCount] nan [Calories] 55.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 12.9 [FiberContent] 0.2 [SugarContent] 10.4 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together orange and mango juices, vanilla whey powder and coconut milk over ice. Serve over ice.
[Name] Banana Pudding Cheesecake Bites [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-09-14T15:03:00Z [Description] You don’t have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/41/B0u2gUwxRc693o2VqOSw_0S9A4667.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/41/RQ78tF5RAq0A1kkquewl_0S9A4587.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/41/nIxh0Q25Q4eQWCxPqPaY_0S9A4647.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "2", "6", "2", "1", "1 1/2", "3", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "instant banana pudding mix", "Bourbon", "cream cheese", "sugar", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.9 [FatContent] 30.3 [SaturatedFatContent] 16.1 [CholesterolContent] 60.0 [SodiumContent] 374.7 [CarbohydrateContent] 50.7 [FiberContent] 0.8 [SugarContent] 22.2 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] ["Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.", "In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.", "In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.", "Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.", "Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake." ]
[Name] Banana Pudding Milkshake [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-09-14T15:07:00Z [Description] An over-the-top milkshake made to taste just like classic banana pudding. It’s your favorite summer dessert meets your new guilty pleasure. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/42/Qnd4QUQTGOfG9f055sbV_0S9A4533.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/42/bGxhdnrR4ix9tHPH7d9k_0S9A4510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/42/Lcj1blARQ9qgFCo1U6El_0S9A4585.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3 1/2", "10", "3", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["instant vanilla pudding", "vanilla ice cream", "bananas", "vanilla extract", "banana"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 725.1 [FatContent] 29.0 [SaturatedFatContent] 17.5 [CholesterolContent] 105.3 [SodiumContent] 591.6 [CarbohydrateContent] 104.6 [FiberContent] 4.7 [SugarContent] 86.1 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] 4 milkshakes [RecipeInstructions] In a blender, combine the pudding mix, milk, ice cream, 3 bananas, 1 cup crumbled wafers, and vanilla extract. Blend on high until smooth and completely combined. Fill four tall chilled glasses halfway with the milkshake mixture, then place a few whole wafer cookies in each. Finish filling the glasses with the rest of the milkshake. Top each with a dollop of fresh whipped cream and garnish with wafers, a few banana slices and sprinkles.
[Name] Banana Pudding Tarts [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-09-14T15:12:00Z [Description] Spruce up your mornings with these sweet breakfast tarts that are filled with vanilla pudding, bananas and crushed up vanilla wafers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/43/kpZWyNYTqKasN37ksUhi_0S9A4708.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/43/27p3u0mRT0Pgmln5H1pQ_0S9A4689.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/43/fOQDrQcTQeeIO5aHvmyO_0S9A4716.jpg"] [RecipeCategory] Tarts [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 3/4", "2", "4", "1/2", "1", "2", "1/2", "1", "2 -3", "1", NA, "2"] [RecipeIngredientParts] ["vanilla instant pudding mix", "bananas", "egg", "powdered sugar", "vanilla extract", "unsalted butter", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.8 [FatContent] 14.6 [SaturatedFatContent] 4.5 [CholesterolContent] 22.0 [SodiumContent] 336.7 [CarbohydrateContent] 58.7 [FiberContent] 2.3 [SugarContent] 33.7 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 12 tarts [RecipeInstructions] In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm. Preheat oven to 375 degrees F. Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger. Trim the edges to create somewhat of a rectangle that’s the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer. Repeat with another pie crust and place the rectangles on a separate baking sheet. Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg. Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking. Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely. In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.
[Name] Christmas Cookie Jelly Bars [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT12M [PrepTime] PT5H20M [TotalTime] PT5H32M [DatePublished] 2018-09-14T15:19:00Z [Description] This holiday take on the classic Jell-o pretzel salad will definitely be a crowd pleaser this holiday season. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/44/rXUuxvRSuaLzoxes48Lg_0S9A0218.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/44/ddrTkyrxQdGVHkEuoD8s_0S9A0203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/44/DhyYay05RKWH0SFbTSln_0S9A0211.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Jellies", "Dessert", "Cookie & Brownie", "Christmas", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "12", "1/4", "2", "1 1/2", "1", "1", "2", "1 1/2", "2"] [RecipeIngredientParts] ["flour", "cream cheese", "granulated sugar", "milk", "Jello gelatin", "Jello gelatin", "boiling water", "cold water", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.7 [FatContent] 7.4 [SaturatedFatContent] 4.5 [CholesterolContent] 19.0 [SodiumContent] 97.9 [CarbohydrateContent] 14.0 [FiberContent] 0.3 [SugarContent] 12.4 [ProteinContent] 2.0 [RecipeServings] 20.0 [RecipeYield] 20 [RecipeInstructions] Preheat oven to 350 degrees F. In a large bowl, combine the sugar cookie dough, sprinkles and flour until well incorporated. Transfer to a 9x13-inch baking pan and press down into an even layer. Bake until golden brown around the edges and the center has just set, about 10 to 12 minutes. Let cool completely. Beat the cream cheese, sugar and milk until well combined. Stir in the frozen whipped topping. Pour over the sugar crust and set in the fridge until ready to use. Place the strawberry jell-o in one large bowl, and the lime jell-o in a second bowl. Pour 1 cup boiling water into each bowl and stir until completely dissolved. Stir 3/4 cup cold water into each bowl and refrigerate both for 45 minutes. Transfer the green mixture into the baking dish, over the cream cheese layer and spread out evenly. Chill for 15 minutes. Stir in the strawberries into the strawberry jell-o and then pour over the green jell-o layer and spread out evenly. Chill until firm, about 1-2 hours. Cut into bars and serve with a dollop of whipped topping and sprinkles.
[Name] Orange Cranberry Cinnamon Roll Tree [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2018-09-14T15:21:00Z [Description] This festive holiday tree is made out of orange sweet rolls studded with dried cranberries. It’s the perfect centerpiece/dessert for all of your holiday get-togethers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/45/YcLcRXVESx6Z3efA75el_0S9A0120.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/45/6H77yrR4OqcHQsozs6vA_0S9A0132.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/45/KhsgltJQQXmqvHy6N9ND_0S9A0143.jpg"] [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1", "2 -3", "2", NA, "1", "1", "2"] [RecipeIngredientParts] ["dried cranberries", "powdered sugar", "unsalted butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.8 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 2.1 [SodiumContent] 252.3 [CarbohydrateContent] 39.7 [FiberContent] 1.2 [SugarContent] 15.7 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.", "Align the sweet rolls on the baking sheet, placing them close together in rows, forming a tree shape. You want to decrease the number of rolls as you go up with each row starting with one at the top, then two below, then three below, then four below, then five. Place the last roll on the bottom row in the center.", "Insert a few cranberries into each roll. Bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool completely.", "In a medium bowl, whisk to combine the powdered sugar, butter, vanilla, and as much milk as needed to make a smooth pourable glaze. Top each roll with the glaze and let set, about 5 minutes.", "In a medium bowl, combine buttercream frosting with 2-3 drops green food coloring and mix to combine completely. Transfer to a piping bag fitted with a small tip.", "Pipe the green buttercream frosting onto the tree. Place red and green candied fruit on the buttercream to decorate and top with sprinkles." ]
[Name] Peppermint White Mocha Cheesecakes [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2018-09-14T15:23:00Z [Description] Make and share this Peppermint White Mocha Cheesecakes 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/53/69/46/aPPwCJ24TqmsVNstC2HB_0S9A0169.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/46/hkzkZddfRKihwcqir0EG_0S9A0192.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/46/NnoFJ80VQredmjdbcXAM_0S9A0158.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "2", "1/2", "2", "1", "2", "1", "2 -4", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "granulated sugar", "flour", "vanilla extract", "eggs", "white chocolate chips", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.0 [FatContent] 31.7 [SaturatedFatContent] 15.1 [CholesterolContent] 83.8 [SodiumContent] 315.4 [CarbohydrateContent] 57.3 [FiberContent] 1.2 [SugarContent] 15.1 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 12 cheesecakes [RecipeInstructions] ["Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.", "Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.", "Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.", "Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.", "Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.", "Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.", "Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.", "Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a “C” shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.", "Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving." ]
[Name] Easy Restaurant Style Egg Drop Soup [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-09-14T16:21:00Z [Description] One of the great things about this recipe is that I can use whatever frozen vegetables I have on hand. It is a great first course to any Asian meal, or as a main course for 2-3. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Very Low Carbs", "Low Protein", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "2", "1/4", "1/8", "1", "4 -6", NA, "2"] [RecipeIngredientParts] ["chicken broth", "cornstarch", "rice wine", "ground ginger", "white pepper", "granulated sugar", "scallions", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 6.0 [SaturatedFatContent] 1.8 [CholesterolContent] 124.0 [SodiumContent] 1544.5 [CarbohydrateContent] 10.5 [FiberContent] 0.6 [SugarContent] 3.4 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] 1.\tTake ¾ cup of the chicken broth and combine with the cornstarch in a small bowl, mix well and set aside. 2.\tIn a large saucepan, bring remaining chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat. 3.\tSimmer for 7 minutes. 4.\tAdd scallions, if desired, and let simmer for 4 minutes to soften. You may also add other vegetables of your choice at this time. If you would like you may warm individual servings of these vegetables (In my family one member doesn’t like mushrooms, so I only add those to the bowls of the ones who do…] Return to simmer. 5.\tTake ½ cup of the hot soup and add to the cornstarch mixture, stir until smooth. 6.\tAdd soup/cornstarch mixture to the pan and stir to let soup thicken, about 2 minutes. 7.\tUsing a fork, slowly drizzle beaten eggs into the simmering soup. Do not stir and allow to sit until eggs are fully cooked, about 1-2 minutes. 8.\tStir, serve and enjoy! If desired serve with crispy chow mein noodles on top.
[Name] Vegan No Bean Chili [AuthorId] 2000642046 [AuthorName] Cherise B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-14T16:23:00Z [Description] This recipe is for a vegan "true" chili. This is not going to be a chili bean recipe or a soup, although I'm sure i would be good, with some modifications, as either. This is adapted from "Jeff's Hot Dog Chili" which can be found here: https://www.allrecipes.com/recipe/223538/jeffs-hot-dog-chili/ . It is a perfect topper for hot dogs, chili cheese fries and sloppy joes. I know there are a lot of ingredients but it will be worth it. If you are not vegan, it is great with shredded cheese on top. I eat mine with diced onions, shredded cheese and yellow mustard. Enjoy!  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/48/hbZa9lTQZSxSMaLlgusA_FF77F94C-6D8B-4D1C-AA44-1A06C57F6F18.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4", "1/2", "1/2 - 1", "1/2", "1", "1", "1/2", "2", "1", "4", "1/2", "1 -2", "1/2"] [RecipeIngredientParts] ["ketchup", "tomato paste", "vegan worcestershire sauce", "water", "onion powder", "chili powder", "cayenne pepper", "black pepper", "bouillon cubes", "water", "avocado oil", "yellow onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 14.7 [SaturatedFatContent] 1.8 [CholesterolContent] 0.2 [SodiumContent] 638.6 [CarbohydrateContent] 10.6 [FiberContent] 1.9 [SugarContent] 6.8 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat. Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside. Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it. While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth. Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP. Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. . Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat. In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your \"meat\". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. . Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. . Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion. Substitutions. EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery. **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
[Name] Taco Salad [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2018-09-14T16:23:00Z [Description] Make and share this Taco Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["lettuce", "cheddar cheese", "onion", "ground beef", "oregano", "tomato sauce", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.6 [FatContent] 24.1 [SaturatedFatContent] 12.4 [CholesterolContent] 91.2 [SodiumContent] 782.8 [CarbohydrateContent] 7.5 [FiberContent] 1.7 [SugarContent] 3.7 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Brown beef, add oregano, salt, pepper and tomato sauce and simmer for 5 minutes. Tear lettuce into a salad bowl, add grated cheese, chopped onions, Taco sauce, crushed corn chips and meat mixture. Toss until well mixed. Serve immediately.
[Name] Chinese Meat Velveting [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-09-14T16:24:00Z [Description] This is not a recipe per se, but the process that a lot of Chinese restaurants use to soften the meat for their dishes. You can then use the meat for whatever you would like, and it doesn't have to be for a Chinese dish, it can be for any recipe that calls for thinly sliced meat. It is crucial that you marinate the meat for at least 30 minutes, or it won't produce the bite-sized, tenderness that is so easy to chew. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["sake", "dry sherry", "cornstarch", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 145.4 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place sliced meat into a bowl.", "Combine remaining ingredients and mix well.", "Add cornstarch slurry to the meat and mix until all the meat is covered.", "Put into refrigerator for at least 30 minutes.", "For stir/pan frying: Heat a wok or fry pan with oil over high heat. Toss in meat, as is, and flash-fry for a minute or two. Remove the meat from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce] are cooked. Add meat back in at the end for a short sauté with the prepared sauce before being served.", "For water blanching (healthier]: Fill a wok or a large pot with water. Bring the water to a boil and add about 1 teaspoon of oil. Then add the meat and, with a long chopstick or spatula, break apart the meat into individual pieces.", "Stir it around for about 30 to 40 seconds. White meats such as chicken and pork should be opaque but still raw on the inside. Remove the meat with a strainer or drain it in a colander, to remove excess water. Add meat to the end of the remaining ingredients as above." ]
[Name] Lasagna [AuthorId] 826900 [AuthorName] Debtex [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-09-14T16:26:00Z [Description] Make and share this Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "1/2", "1/4", "1", "1", "1", "2", "1/2", "1/4", "6", "4"] [RecipeIngredientParts] ["Italian sausage", "lean ground beef", "onion", "garlic cloves", "tomato sauce", "diced tomatoes", "dried oregano", "black pepper", "cinnamon", "sugar", "salt", "egg", "ricotta cheese", "parmesan cheese", "parsley", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.5 [FatContent] 44.6 [SaturatedFatContent] 21.6 [CholesterolContent] 173.6 [SodiumContent] 2049.6 [CarbohydrateContent] 29.4 [FiberContent] 3.1 [SugarContent] 9.5 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] 1 9x12 pan [RecipeInstructions] Brown the meat. Add the onion and garlic and sauté until soft. Stir in the oregano, pepper, cinnamon, pepper, salt, sugar. Simmer for 20 minutes. Combine egg, ricotta, parmesan and parsley. Put a thin layer of meat sauce in the pan. Layer noodles, ricotta, meat sauce, shredded cheese in that order twice. Bake at 350º for 30-35 minutes. Let stand for 10 minutes. Serve!
[Name] Instant Pot Mediterranean Beef Stew [AuthorId] 2002259970 [AuthorName] David C. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-09-14T16:27:00Z [Description] Make and share this Instant Pot Mediterranean Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1/2", "1", "4", "2", "1", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["boneless beef chuck", "all-purpose flour", "salt", "black pepper", "dried oregano", "onion", "shallots", "extra virgin olive oil", "garlic clove", "beef broth", "red wine", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.4 [FatContent] 20.8 [SaturatedFatContent] 7.2 [CholesterolContent] 149.7 [SodiumContent] 595.0 [CarbohydrateContent] 29.5 [FiberContent] 2.5 [SugarContent] 15.7 [ProteinContent] 50.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] whisk together flour, salt, pepper and organo. chop the roast into cubes, one or two inches. put beef in a plastic bag along with flour mixture. shake up the bag to coat the meat well. place instant pot in saute mode and add olive oil to grease the pot. saute onions, garlic, shallots and meat together until lightly browned (about 4 or 5 minutes]. don't burn it. mix in broth, wine, balsamic vinegar and dates. cancel saute mode, put lid on and seal valve. use manual mode to cook for 40 minutes. when done, allow depressurize using 'natural release' method. serve over rice, mashed potatoes, or calliflower.
[Name] Decadent Chocolate Microwave Cupcake [AuthorId] 2002238017 [AuthorName] Fred H. [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2018-09-14T16:28:00Z [Description] A delicious chocolate microwave cake mix for making personalized desserts or snack. Great for work, college students, kids, and adults of all ages. Works well as a food gift too. A little back ground: Angel food cake mix can be used as a key rising and binding agent. Angel food cake mix has the equivalent of about 6 egg (12 egg whites) plus extra baking soda with dried citric acid. The baking soda with the dried citric acid causes a foaming action like vinegar and baking soda, which when combined with all the powdered egg whites causes the cake mix to become an angel food cake without all the beating of egg whites when you make one from scratch, a little food chemistry in action. This means than 1 box of angel food cake mix will support 2 boxes of cake mix just fine. It acts as an egg substitute. Due to the lack of oil, baking in an oven is an issue but not so in microwaving where oil is less much important as it doesn’t dry out so much do to the fast cook time. This is nice to know as you can use it as a base for other mixes such as brownie, pound cake, or quick breads that you want to make in a microwave. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 15 Mins", "For Large Groups", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["16", "30 1/2", "36", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 350.2 [FatContent] 15.2 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 316.5 [CarbohydrateContent] 57.4 [FiberContent] 3.7 [SugarContent] 36.4 [ProteinContent] 5.0 [RecipeServings] 30.0 [RecipeYield] 1 cup [RecipeInstructions] ["Put the 3 boxes of dry mix cake mixes and the 1 cup cocoa in a very large bowl.", "Mix dry ingredients until thoroughly combined.", "Add 36 ounces chocolate chips and blend in with dry mix.", "Place dry mix into airtight storage containers (1 quart wide mouth mason jars work well and can be used to give as gifts too].", "How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.", "Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite sized portions. Topping like a tablespoon of ice cream or frosting can be added too.", "Variations include substituting chocolate chips with other kinds of chips like peanut butter, dried fruits, or even nuts. With a little oil in a frying pan over a campfire you can fry them up like pancakes for a backcountry treat or at the cabin for a snack." ]
[Name] CHICKEN PAKORA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-09-15T09:09:00Z [Description] Khyati's Health-O-Meter Says: This recipe is a double protein rich, low carbohydrate and low cholesterol one which makes it one of the best weightloss recipe. This serves as a great post workout food where the body’s protein demands increases. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/IqEB0hFhQPmwPXuoLqnY_1513246717_large.jpg" [RecipeCategory] Breakfast [Keywords] ["Indian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["boneless chicken", "ginger", "white pepper powder", "red chili powder", "salt", "garam masala", "coriander powder", "lemon juice", "flour", "lemon juice", "red chili powder", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Marinate the chicken with ginger-garlic pasts, white pepper, chilli, garam masala, and coriander powder and mix it well, Keep aside for at least an hour. Step 2. Mix together all the ingredients for the batter and beat thoroughly. Step 3. Heat oil in a kadai . Dip a marinated chicken piece in the batter and shallow-fry until crisp and golden brown. Step 4. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
[Name] Peppered Sausage Gravy [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-09-16T03:03:00Z [Description] This recipe is from At the Southern Table with Paula Deen. It makes a nice sized amount and is so yummy over buttermilk biscuits. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/55/7HqzflOoTmJG1IohZeZw_IMG_0869.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["flour", "heavy whipping cream", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.8 [FatContent] 23.6 [SaturatedFatContent] 10.1 [CholesterolContent] 70.4 [SodiumContent] 842.1 [CarbohydrateContent] 8.8 [FiberContent] 0.2 [SugarContent] 4.7 [ProteinContent] 12.3 [RecipeServings] 8.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits. Enjoy!
[Name] HOMEMADE APPLE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-09-16T16:25:00Z [Description] Would you like to enjoy a healthy snack and use it as well for cutting down on cholesterol & fat in baking? Here's the recipe! VIDEO https://www.youtube.com/watch?v=_3VvH5RepX8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ffSz5XZaTeyNACaeRnoJ_Apple-Sauce-2-2-496x372%5B1%5D.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "1", "1"] [RecipeIngredientParts] ["apples", "lemon juice", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.6 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 110.2 [FiberContent] 16.3 [SugarContent] 85.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Prep apples and if making a lot, squeeze a little lemon juice to prevent from browning. In a saucepan over medium heat, pour the apple juice and bring to a gentle boil. Add apples, reduce heat to medium-low and cook for 20 minutes or until apples are soft, stir often. Last 5 minutes of cooking, cover with a lid. Remove from heat and mash mixture using either a fork, potato masher, immersion blender or food processor, until desired consistency is reached . Taste sauce and if needed, add sugar to taste - can also add a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves nutmeg or a little butter. I am a purist…. Store covered in the refrigerator for up to 1 week or in the freezer for about a month. Pour into sterilized jars, then 15 minutes in hot water bath for pint-sized jars or 20 minutes for larger jars. Makes approximately 2 cups.
[Name] APPLE CHEESE PIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-16T16:40:00Z [Description] This delectably pie has a tasty twist on it! The added cheese complements the apples with its saltiness, giving this dessert a scrumptious flavor... VIDEO https://www.youtube.com/watch?v=b5-9I94Nu2E [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qNjaekJlQ4yYoSTEpLOx_Apple-Cheese-Pie-9_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1/2", "1/8", "3", "3", "1 1/2", "18", "1"] [RecipeIngredientParts] ["apples", "lemon juice", "brown sugar", "cinnamon", "nutmeg", "ground ginger", "cornstarch", "butter", "sharp cheddar cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4699.6 [FatContent] 214.4 [SaturatedFatContent] 88.6 [CholesterolContent] 271.7 [SodiumContent] 3317.1 [CarbohydrateContent] 658.2 [FiberContent] 59.4 [SugarContent] 401.5 [ProteinContent] 70.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.", "Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.", "Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream." ]
[Name] HAWAIIAN CHICKEN CURRY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-09-16T17:05:00Z [Description] With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/dqI3SdsRTs6nk8iTeRMl_Hawaiian-Curry-Chicken-1_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "2", "1", "1", "2", "2", "1 1/2", "1/2", "1", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "red onion", "chicken breasts", "black pepper", "coconut oil", "garlic cloves", "ginger", "mango chutney", "coconut milk", "fresh pineapple", "curry powder", "cornstarch", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 523.3 [FatContent] 43.2 [SaturatedFatContent] 27.6 [CholesterolContent] 46.4 [SodiumContent] 66.5 [CarbohydrateContent] 20.1 [FiberContent] 2.9 [SugarContent] 9.2 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes.
[Name] Nicker’s Corn Chowder [AuthorId] 2002148853 [AuthorName] Nicker12 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-09-17T06:05:00Z [Description] This isn’t a thick chowder. I purposefully make mine on the thin side. If you want a thicker chowder cut down on the amount of chicken broth used. I used chicken broth I had previously made and canned.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002148853/b6R544YhRo2dtA9sQKM5_CEC4B02A-715D-4554-B343-B0BA6549BA59.jpeg" [RecipeCategory] Chowders [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "5", "2", "1", "3", "2", "4", "2", "1", "5", "1 1/2", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "chicken broth", "celery", "carrot", "bay leaves", "thyme", "bacon", "butter", "garlic", "flour", "2% low-fat milk", "half-and-half cream", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.2 [FatContent] 8.5 [SaturatedFatContent] 4.5 [CholesterolContent] 20.5 [SodiumContent] 786.3 [CarbohydrateContent] 17.7 [FiberContent] 1.8 [SugarContent] 3.0 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] 9 Pints [RecipeInstructions] Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs. In a large pot (dutch oven size will do] Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$. While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4” and fry until crispy. Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan. Add 2 butter to the bacon grease. Over medium heat sauté the bacon grease, butter and garlic for 2 minutes. Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden. (Make a roux]. About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux. Whisk the roux into the broth mixture and simmer until it starts to thicken slightly. Gradually whisk in the milk and cream. Keep stirring and bring back to simmering. Add corn and bacon then simmer for about 5 minutes. Add salt and pepper. Potatoes will mash up while whisking and cooking.
[Name] BBQ Chicken Pizza Egg Rolls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-09-17T15:01:00Z [Description] Fill your egg rolls with BBQ chicken, cheese, red onion and cilantro for that BBQ chicken pizza taste! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/60/NnM4ZXIJTNWT6YXsY5E1_0S9A5128.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/60/pqtHG2YQ06cFsr76dZKQ_0S9A5100.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/60/p8vLB1IHRp6QjRq3olm5_0S9A5071.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "3/4", "3/4", "1/4", "12", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "barbecue sauce", "monterey jack cheese", "scallion", "red onion", "fresh cilantro", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 794.7 [FatContent] 79.9 [SaturatedFatContent] 13.0 [CholesterolContent] 44.7 [SodiumContent] 368.4 [CarbohydrateContent] 12.2 [FiberContent] 0.4 [SugarContent] 8.5 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] 12 egg rolls [RecipeInstructions] Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves. Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner. Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.
[Name] Eggs Benedict Egg Rolls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-09-17T15:03:00Z [Description] Ever wanted your breakfast favorite Eggs Benedict on the go? Now you can with these breakfast egg rolls filled with eggs, Canadian bacon, cheese, chives and a hollandaise sauce for dipping! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/61/GGAG3HR8ukx0U3Inkjug_0S9A5155.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/61/7LSTBW5XTrknYkSTBEOg_0S9A5168.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/61/LAA3JfUhSaeMia2Wrglc_0S9A5141.jpg"] [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "6", "8", "2", "1", "1/2", "8", "3/4", "3/4", "3", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "Canadian bacon", "eggs", "milk", "salt", "black pepper", "mozzarella cheese", "fresh chives", "lemon juice", "unsalted butter", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1394.2 [FatContent] 138.4 [SaturatedFatContent] 29.9 [CholesterolContent] 349.9 [SodiumContent] 1010.5 [CarbohydrateContent] 20.4 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 20.5 [RecipeServings] 8.0 [RecipeYield] 8 egg rolls [RecipeInstructions] Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter and cook the Canadian bacon until crisp, about 2 minutes. Transfer to a plate and set aside. In a medium bowl, whisk together 8 eggs, milk, salt and pepper. Return the skillet to moderate heat and add the remaining tablespoon of butter. Once melted, add the eggs, lower the heat and cook slowly until the eggs are slightly running but mostly cooked through. Remove from heat and let cool. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Place about 1 tablespoon cheddar and 1 tablespoon mozzarella cheese into the center of the wrapper. Top with 2 tablespoons of the cooked eggs, the Canadian bacon and sprinkle with chives. Bring the corners into the center, over the filling, and roll into a tight log. Brush the edge lightly with the egg wash and place on a platter or baking sheet. Working in batches, fry egg rolls until golden brown, about 2-3 minutes per side. To make the hollandaise, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes. Place the bowl over a medium saucepan of barely simmering water making sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving. Serve the egg rolls warm with the sauce for dipping and a sprinkling of chives to garnish.
[Name] Italian Sub Egg Rolls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-09-17T15:07:00Z [Description] It’s a classic Italian sub in egg roll form. Filled with cheese, deli meats, lettuce and pepperoncini for a bit of a kick. Served with Italian dressing for dipping to give it that perfect sub taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/62/7kSGJADQw2lCSW9WYBzC_0S9A5037.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/62/QhNcoKJR26aBbGRTq4Rf_0S9A5018.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/62/3E6Pf795R8qozoMxRHEI_0S9A5063.jpg"] [RecipeCategory] Chinese [Keywords] ["Asian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "8", "1/4", "1/4", "1/4", "1/4", "1/4", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["provolone cheese", "deli ham", "mortadella", "iceberg lettuce", "dried oregano", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1398.7 [FatContent] 137.9 [SaturatedFatContent] 23.7 [CholesterolContent] 81.2 [SodiumContent] 1669.0 [CarbohydrateContent] 24.5 [FiberContent] 1.2 [SugarContent] 3.4 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] 8 egg rolls [RecipeInstructions] ["Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.", "Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano.", "Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.", "Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping." ]
[Name] Buffalo Chicken Grilled Cheese [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-09-17T15:19:00Z [Description] What do you get when you combine chicken wings with a classic grilled cheese? You get this unbelievable sandwich that you’ll want to make time and time again. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/63/CUPF8S5LS7C2EUjJvapc_0S9A4921.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/63/5fYVm3kQDORjvGq65mcK_0S9A4884.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/63/j1luf6edT1CNzM8WC8dP_0S9A4889.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "8", "1", "1", "2", "1", "1/4", "6", "1"] [RecipeIngredientParts] ["chicken breasts", "scallion", "monterey jack cheese", "celery ribs", "carrot", "blue cheese", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 830.6 [FatContent] 75.7 [SaturatedFatContent] 30.9 [CholesterolContent] 172.3 [SodiumContent] 1159.6 [CarbohydrateContent] 6.4 [FiberContent] 1.2 [SugarContent] 3.8 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.
[Name] Lasagna Grilled Cheese [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-09-17T15:21:00Z [Description] Nothing like having lasagna with garlic bread and so this grilled cheese brings that love of both into a delicious melty sandwich. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/64/qJiQ9O5Qrar3zNBt6dMw_0S9A4952.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/64/BiQZVVeVTeGaJwOSVbLF_0S9A4932.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/64/sg7AiqNqQsmNRbRi7yGw_0S9A4972.jpg"] [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "3/4", "3/4", "1", "4", "1", "1/4", "6", "4", "8", "2", "1"] [RecipeIngredientParts] ["olive oil", "cherry tomatoes", "salt", "black pepper", "part-skim ricotta cheese", "fresh basil", "fresh lemon juice", "parmesan cheese", "unsalted butter", "garlic cloves", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 6682.7 [FatContent] 100.3 [SaturatedFatContent] 40.4 [CholesterolContent] 158.8 [SodiumContent] 12149.2 [CarbohydrateContent] 1174.2 [FiberContent] 51.9 [SugarContent] 61.0 [ProteinContent] 272.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Set a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the sausage remove from the casing. Being breaking it down with a wooden spoon and cook until browned.", "Transfer to a plate using a slotted spoon. Return the skillet to the heat and add the remaining oil and the cherry tomatoes. Season with 1/4 teaspoon each salt, pepper, and Italian seasoning. Cook until the tomatoes have softened and are starting to burst, about 10 minutes.", "In a medium bowl, stir to combine the ricotta, basil, lemon, Parmesan and the remaining salt, pepper and Italian seasoning. In another medium bowl, stir butter and garlic until well combined.", "To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened garlic butter, then turn the bread over. Top with 1/4 cup mozzarella, then spread over the ricotta. Top with the Italian sausage, tomatoes and another 1/4 cup mozzarella. Top each with a slice of bread and brush with remaining butter.", "Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with marinara on the side for dipping." ]
[Name] Sloppy Joe Grilled Cheese [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-09-17T15:25:00Z [Description] Make and share this Sloppy Joe Grilled Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/65/AyXUm3ZCTZaM2VsSZuQL_0S9A5001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/65/ABZOeovwQ1KumH2aNPBz_0S9A4982.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/65/5qj6hM8SSSENMHiKxUpv_0S9A4993.jpg"] [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "2/3", "1", "2", "1", "1/2", "1/2", "1/4", "1/4", "8", "2", "6", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "green bell pepper", "garlic cloves", "ketchup", "tomato paste", "Worcestershire sauce", "grainy mustard", "salt", "black pepper", "cayenne pepper", "water", "unsalted butter", "pickle"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 848.8 [FatContent] 53.4 [SaturatedFatContent] 28.4 [CholesterolContent] 179.3 [SodiumContent] 1924.2 [CarbohydrateContent] 48.8 [FiberContent] 5.1 [SugarContent] 15.1 [ProteinContent] 44.4 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Set a large skillet over medium-high heat with the olive oil. Once hot, add the ground sirloin and begin breaking it up with a wooden spoon. Cook until crispy and no longer pink, about 10 minutes. Add the onion, bell pepper and garlic and cook until softened, about 5 minutes. Add the ketchup, tomato paste, Worcestershire sauce, mustard, salt, pepper, cayenne, and chicken stock. Bring to a simmer and cook until the sauce has thickened and almost evaporated completely, about 2-3 minutes. Remove from the heat and let cool. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheese. Spoon the Sloppy Joe mixture on top of the cheese. Top with remaining cheese and top each with a slice of bread. Brush with remaining butter. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is crisp and golden and the cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. To serve, cut each sandwich in half and skewer with a few pickle slices on top.
[Name] PB&J Ice Cream Pie [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT7H [TotalTime] PT7H [DatePublished] 2018-09-17T15:28:00Z [Description] Cool off from the summer heat with a banana split inspired cake that is flavored with peanut butter and jelly! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/66/1RYbMPLCSaeNdQ6fTF4b_0S9A4276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/66/srPybFYKTeuK1BRRw2gu_0S9A4225.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/66/UkC8KtahR8yNPuNiaZuD_0S9A4271.jpg"] [RecipeCategory] Jellies [Keywords] ["Ice Cream", "Dessert", "Peanut Butter"] [RecipeIngredientQuantities] ["30", "6", "3", "2", "4", "3", "3", "1/4", "2", "1/4", "2 -3"] [RecipeIngredientParts] ["unsalted butter", "strawberry ice cream", "bananas", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 855.5 [FatContent] 37.0 [SaturatedFatContent] 17.9 [CholesterolContent] 37.2 [SodiumContent] 322.2 [CarbohydrateContent] 129.2 [FiberContent] 4.6 [SugarContent] 76.2 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter. Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes. Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes. Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm. Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.
[Name] PB&J Icebox Cake [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT4H30M [TotalTime] PT4H30M [DatePublished] 2018-09-17T15:30:00Z [Description] This decadent ice box cake is layered with peanut butter sandwich cookies, a peanut butter whipped cream and of course, strawberry jelly! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/67/MsbTpLVpTdioYF3OvcTr_0S9A4365.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/67/WhSLTUbCStKGJgNw8klk_0S9A4308.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/67/fAwui4t7SoOLOPDdTeTU_0S9A4339.jpg"] [RecipeCategory] Jellies [Keywords] ["Dessert", "Peanut Butter"] [RecipeIngredientQuantities] ["2", "1/2", "1", "8", "1", "3 1/2", "14", "2 1/2", "1 1/2", "2", "1/4"] [RecipeIngredientParts] ["heavy cream", "powdered sugar", "vanilla extract", "cream cheese", "instant vanilla pudding", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1157.0 [FatContent] 63.5 [SaturatedFatContent] 26.1 [CholesterolContent] 113.0 [SodiumContent] 723.0 [CarbohydrateContent] 139.9 [FiberContent] 5.2 [SugarContent] 97.5 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside. Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined. Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit. Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups. Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups. Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer. Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.
[Name] PB&J Waffles [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-17T15:54:00Z [Description] These peanut butter waffles are topped with warmed strawberries jelly to give them a PB&J sandwich flavor that can’t be beat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/68/9Gv1pnzNR9KAX9CxuGRR_0S9A4151.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/68/7errX4moTbuUIPoEQ2pj_0S9A4098.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/68/Fd45k5k6RkJF30zC6XX2_0S9A4112.jpg"] [RecipeCategory] Jellies [Keywords] ["Breakfast", "Peanut Butter", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "6", "2", "1/2", "1/2", "4", "2 1/2", "2/3", "6", "1", "1/2", "1/2", "1/3", "1/2", "8", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "ground cinnamon", "eggs", "buttermilk", "unsalted butter", "vanilla extract", "maple syrup", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.0 [FatContent] 30.5 [SaturatedFatContent] 11.4 [CholesterolContent] 121.9 [SodiumContent] 664.7 [CarbohydrateContent] 81.1 [FiberContent] 4.3 [SugarContent] 40.1 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 8 waffles [RecipeInstructions] Preheat a Belgian Waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and cinnamon.In a separate bowl, whisk to combine the egg yolks, buttermilk, peanut butter, melted butter and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined and no dry ingredients remain. In a stand mixer with the whisk attachment, or using a hand held mixer with whisk attachments, beat the egg whites on high until stiff peaks form. Fold the beaten egg whites into the batter and stir in the peanut butter chips. Pour about 1/3 cup of the batter into hot waffle iron. Close lid and cook until golden and crisp, about 5 minutes or according to equipment instructions. Transfer a wire rack and continue cooking the rest. In a small saucepan over medium heat, stir to combine strawberry jelly and maple syrup. Cook until warm, about 2-3 minutes. To serve, pour the warmed jelly over each waffle and dollop with fresh whipped cream. Top with sliced strawberries and a sprinkle of chopped nuts.
[Name] Banana Cream Pie Puppy Chow [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-09-17T15:58:00Z [Description] Whether you call it puppy chow or muddy buddies, this sweet cereal snack mix is made to taste like banana cream pie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/69/A9SMEQKQdqnN0PgKlOmD_0S9A4752.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/69/DVBJWi0hRKSCOvPlII3D_0S9A4829.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/69/PnfUd6UTFCmKCRDlcK3g_0S9A4845.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/4", "6", "1 1/2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["marshmallow cream", "milk", "instant banana pudding mix", "powdered sugar", "white chocolate chips", "banana chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 9.2 [SaturatedFatContent] 5.5 [CholesterolContent] 6.1 [SodiumContent] 34.0 [CarbohydrateContent] 39.3 [FiberContent] 0.1 [SugarContent] 35.8 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line a baking sheet with parchment paper. Place the yellow candy melts in a large bowl and melt in a microwave or double boiler until completely smooth. Remove from heat and stir in 1/4 cup marshmallow fluff, the milk and the pudding mix until smooth. Add 3 cups of the cereal and gently stir to evenly coat. Immediately add 3/4 cup powdered sugar and stir until evenly coated. Pour onto prepared baking sheet. Place 1 cup white chocolate chips in a large bowl and melt in a microwave or double boiler until completely smooth. Remove from heat and stir in 1/4 cup marshmallow fluff. Add the remaining 3 cups cereal and gently stir to evenly coat. Immediately had the remaining 3/4 cup powdered sugar and stir until evenly coated. Pour over the yellow puppy chow. Spread out onto an even layer and sprinkle with the remaining 1 cup white chocolate chips, banana chips and Nila wafers.
[Name] Circus Animal Puppy Chow [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-09-17T16:03:00Z [Description] Your favorite circus animal cookies are now your favorite sweet snack mix in the form of this animal cookie puppy chow! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/70/rMZB5MaOTQG0sTYKV3fN_0S9A4766.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/70/3Dw0v36sRKbaVCsFChj8_0S9A4734.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/70/p6TSSlGXTmWRnfmKlLRZ_0S9A4784.jpg"] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "6", "2/3", "2/3", "4", "1 1/2"] [RecipeIngredientParts] ["white chocolate", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.8 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 2.0 [SodiumContent] 8.6 [CarbohydrateContent] 12.2 [FiberContent] 0.0 [SugarContent] 12.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line a baking sheet with parchment paper. Place the white candy melts in a large bowl and melt in the microwave or over a double boiler, stirring until completely smooth. Stir in 1/2 cup of the cake mix, then add 3 cups cereal and gently stir to evenly coat. Immediately add 1/3 cup powdered sugar, 1/3 cup nonpareils and stir until evenly coated. Pour out onto a large baking sheet lined with parchment paper. Place the pink candy melts in a large bowl and melt in the microwave or over a double boiler, stirring until completely smooth. Stir in 1/2 cup of the cake mix, then add 3 cups cereal and gently stir to evenly coat. Immediately add the remaining 1/3 cup powdered sugar and 1/3 cup nonpareils and stir until evenly coated. Pour the mixture over the white puppy chow mixture and spread out evenly and top with lightly crushed frosted circus animal cookies.

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