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[Name] Peanut Butter & S’mores Puppy Chow [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-09-17T16:05:00Z [Description] No campfire is necessary to make this delicious s’mores puppy chow with a peanut butter twist. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/71/miF7upcbRO6KuM1RLeTc_0S9A4803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/71/dRceq9P8SMScf7p2ZSzI_0S9A4719.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/71/55f0k7chQzyRpBLAnhXv_0S9A4810.jpg"] [RecipeCategory] Peanut Butter [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "6", "1 1/2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["marshmallow cream", "powdered sugar", "mini marshmallows", "graham cracker", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.6 [FatContent] 22.5 [SaturatedFatContent] 6.8 [CholesterolContent] 0.0 [SodiumContent] 216.0 [CarbohydrateContent] 56.0 [FiberContent] 3.4 [SugarContent] 41.2 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Line a baking sheet with parchment paper. Place a large nonstick pot over moderate heat, add 1 cup chocolate chips and peanut butter and stir until completely melted and smooth. Remove from the heat and add the marshmallow fluff, stirring until completely combined.", "Add the cereal and gently stir with a rubber spatula until evenly coated with the chocolate peanut butter mixture. Add the powdered sugar and mix until evenly coated. Pour out onto prepared baking sheet and spread out evenly.", "Sprinkle the top with the remaining 1/2 cup chocolate chips, marshmallows, graham crackers, M&M’s, peanut butter cups, and peanuts." ]
[Name] Cajun Shrimp & Rice Skillet [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-09-17T16:10:00Z [Description] Make and share this Cajun Shrimp & Rice Skillet 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/53/69/72/TrzBMXezQJqsBTYPEc4y_0S9A4019.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/72/cRrR0n5aT8oLEUFdk1XA_0S9A3975.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/72/7zErSBCVSJJkoFxVjpht_0S9A3980.jpg"] [RecipeCategory] Rice [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "1", "1 1/2", "2 3/4", "1", "1", "2", "3"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "green bell pepper", "yellow bell pepper", "red bell pepper", "orange bell pepper", "long-grain white rice", "water", "shrimp", "lemon", "fresh parsley", "scallions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 485.3 [FatContent] 10.6 [SaturatedFatContent] 1.8 [CholesterolContent] 147.8 [SodiumContent] 886.4 [CarbohydrateContent] 69.9 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes. Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer. Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid. Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
[Name] Chicken Meatball Tikka Masala [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-09-17T16:14:00Z [Description] Make and share this Chicken Meatball Tikka Masala 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/53/69/73/W9oYR9ZsSAucep1jm3aK_0S9A4025.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/73/PPBxys1wQdyHwEGojnGs_0S9A4045.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/73/3J3CXi3wTzWNYzJ7fVjK_0S9A4036.jpg"] [RecipeCategory] Meatballs [Keywords] ["Chicken", "Poultry", "Meat", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1/2", "1", "3", "2", "1", "3", "1 -3", "2", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["ground chicken", "egg", "tomato paste", "salt", "black pepper", "garam masala", "fresh cilantro", "ghee", "yellow onion", "garlic cloves", "chilies", "ginger", "ground turmeric", "curry powder", "ground cardamom", "garam masala", "ground coriander", "ground cumin", "salt", "fresh coarse ground black pepper", "crushed red pepper flakes", "tomato paste", "crushed tomatoes", "heavy cream", "cilantro leaf", "basmati rice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 760.4 [FatContent] 49.8 [SaturatedFatContent] 23.6 [CholesterolContent] 339.4 [SodiumContent] 1799.7 [CarbohydrateContent] 34.7 [FiberContent] 6.5 [SugarContent] 3.9 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on. Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro. Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes. Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.
[Name] Elote Summer Gnocchi [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-09-17T16:25:00Z [Description] Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/74/Y8KCnM28R4CvQtpxM0Ud_0S9A3961.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/74/uwuZOZ70RiiEFtBlbuem_0S9A3939.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/74/jV0iLOMiTLZ1BytUGEwb_0S9A3917.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "2", "1/2", "1/2", "1/4", "4", "3/4", "1", "1/2", "4", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["olive oil", "unsalted butter", "shallot", "garlic cloves", "salt", "black pepper", "cayenne pepper", "cream cheese", "heavy cream", "water", "Cotija cheese", "lime", "fresh cilantro", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 492.0 [FatContent] 42.3 [SaturatedFatContent] 23.6 [CholesterolContent] 123.9 [SodiumContent] 512.4 [CarbohydrateContent] 26.1 [FiberContent] 2.8 [SugarContent] 8.4 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob. Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne. Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened. In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce. Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.
[Name] Everything Bagel Stuffing [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H18M [PrepTime] PT20M [TotalTime] PT1H38M [DatePublished] 2018-09-17T16:27:00Z [Description] Try swapping out the usual bread for everything bagels the next time you’re in making stuffing for a big boost in flavor to a classic dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/75/r26w5RFTsSMKX3PLYTGz_0S9A0028.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/75/1h8iDXDsQOWe7cavu5SM_0S9A0020.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/75/YVlPbSmiQWmW5skHoEjV_0S9A0050.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1", "3", "1/2", "1/2", "2", "1/2", "2", "6", "1 -2"] [RecipeIngredientParts] ["bagel", "bacon", "yellow onion", "celery ribs", "salt", "black pepper", "eggs", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.4 [FatContent] 8.7 [SaturatedFatContent] 3.5 [CholesterolContent] 63.4 [SodiumContent] 543.4 [CarbohydrateContent] 24.7 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.", "Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.", "Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.", "Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.", "In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.", "Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.", "Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon." ]
[Name] Ham & Cheese Stuffing Popovers [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2018-09-17T16:30:00Z [Description] Make and share this Ham & Cheese Stuffing Popovers 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/53/69/76/z4o628S4RtWsJraHILho_0S9A0071.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/76/ZZf5zGQ0Shymk2kcBBMH_0S9A0063.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/76/TLkDkJeMQSeLzL3grasn_0S9A0065.jpg"] [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "2", "1", "1", "3", "2", "3", "1/2", "1/2", "1", "2", "2", "4", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "ham", "red onion", "celery ribs", "garlic cloves", "salt", "black pepper", "fresh rosemary", "eggs", "green onions", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.3 [FatContent] 29.6 [SaturatedFatContent] 14.0 [CholesterolContent] 145.0 [SodiumContent] 1055.5 [CarbohydrateContent] 42.2 [FiberContent] 3.3 [SugarContent] 11.5 [ProteinContent] 20.9 [RecipeServings] nan [RecipeYield] 6 popovers [RecipeInstructions] Preheat oven to 400 degrees F. Spray a popover pan with cooking spray and set aside. Place the cubed croissants on a baking sheet and toast until golden brown and somewhat dried out, about 15 to 20 minutes. Heat oil in a a large skillet over medium high heat. Cook the ham until just starting to crisp, about 6-8 minutes. Add the onion, celery and garlic and cook until softened, about 5 to 7 minutes. Add in the spinach and cook until wilted down. Season with salt, pepper and rosemary. In a large bowl, mix to combine the croissant cubes, sauteed ham and vegetable mixture, chicken stock, eggs, scallions, Swiss cheese and Brie cheese. Divide the mixture evenly in the popover pan, pressing down gently on each to get them packed inches Bake until popovers are golden brown and puffed, about 20 to 25 minutes. Remove from the oven and let cool slightly before removing them from the pan and serving.
[Name] Pretzel Beer Cheese Stuffing [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2018-09-17T16:32:00Z [Description] Make and share this Pretzel Beer Cheese Stuffing 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/53/69/77/jXDtoZQ7QS2BpsyUlcKg_0S9A0010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/77/GXDtVWwBQXmJHphlLGIH_0S9A0003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/77/xh8iKUutQ5OlX9TBMcIQ_0S9A0014.jpg"] [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "12", "1", "3", "2", "1/2", "1/2", "1", "1", "1", "2", "2", "1", "2", "3"] [RecipeIngredientParts] ["olive oil", "onion", "celery ribs", "garlic cloves", "black pepper", "beer", "fresh thyme leave", "Dijon mustard", "Worcestershire sauce", "eggs", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 290.9 [FatContent] 22.6 [SaturatedFatContent] 8.3 [CholesterolContent] 94.6 [SodiumContent] 622.1 [CarbohydrateContent] 7.4 [FiberContent] 1.0 [SugarContent] 2.4 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish. Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl. Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst. Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine. Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.
[Name] Shrimp With Lobster Sauce [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-09-17T21:15:00Z [Description] If you really want this to be authentic, you must first "velvet" the shrimp. This makes the shrimp juicy and TENDER. I have included that process in the recipe, but if you are short on time, you can skip that part and save the 30 minutes marinating time (prep time includes the marinating time.) This serves 4 as part of a multi course meal. Great paired with soup and steamed or fried rice. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1/4", "2", "1", "2", "1", "1/2", "3/4", "3", "3", "1/2", NA, NA, "1", "2", "1"] [RecipeIngredientParts] ["large shrimp", "sake", "dry sherry", "cornstarch", "salt", "ginger", "garlic cloves", "chicken broth", "sake", "dry sherry", "fresh mushrooms", "white pepper", "soy sauce", "salt", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.7 [FatContent] 8.2 [SaturatedFatContent] 1.1 [CholesterolContent] 112.5 [SodiumContent] 998.7 [CarbohydrateContent] 7.9 [FiberContent] 1.1 [SugarContent] 0.6 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To velvet the shrimp: Combine 1 Tbs. Shaoxing wine, sake or sherry with 1/2 Tbs. cornstarch and 1/4 teaspoons salt. Combine with shrimp, tossing to coat shrimp well. Set aside for 30 minutes. Heat oil in wok over medium high heat. Add the ginger and garlic stir fry until aromatic, 1-2 minutes. Add shrimp and stir fry until half cooked or surface turns opaque. Remove from pan. Pour chicken broth and Shaoxing wine, sake or sherry into pan. Bring to a boil. Add the frozen peas and carrots and mushrooms, stir to combine. Add white pepper, soy sauce and salt and sugar to taste. Return to boil. Combine 1 Tbs. cornstarch with 2 Tbls. of water, mix well. Gently pour the cornstarch mixture into the boiling chicken broth while stirring. Return to boil. Return shrimp to the pan, stir well. Return to boil. Add the beaten egg white and immediately stir the mixture 3 times with a pair of chopsticks. As soon as the egg forms threads, turn off the heat.
[Name] Sanrio-Inspired Bento Box [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT8M [PrepTime] PT35M [TotalTime] PT43M [DatePublished] 2018-09-17T21:15:00Z [Description] This adorably delicious bento lunch features a fast and easy spin on classic cold soba noodles served with fresh and filling sides. Inspired by a few of my favorite Sanrio characters, this cute meal is sure to brighten any school (or work) day! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/EyNkbunQ1WDPE0BDZRdo_Sanrio-Hero-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/vBcPgSGWRNvtOpfQn3Yb_Sanrio-Tutorial-8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/U6TvxpEWTWmYhFDBPItM_Sanrio-Tutorial-9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/7BqMzlzcTgWpzGL6et8u_Sanrio-Tutorial-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/WRAIR5niSMSv1cUbgm4r_Sanrio-Tutorial-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/WzoYJX7rSq2kbQfp5umd_Sanrio-Tutorial-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/hgToZLrQDmsteze8oGFU_Sanrio-Tutorial-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/fyRAM8DQqWWtas95ofZf_Sanrio-Tutorial-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/7HLOO1RT7Czy3JlCUMvq_Sanrio-Tutorial-5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/sMHl5c6FTdOFCIpmEvvs_Sanrio-Tutorial-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/BHsMos6jRVCG9UhkPZBC_Sanrio-Tutorial-7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/79/5JoV6fmcSYWJdb9bMqBQ_Sanrio-Hero-1.png" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Japanese", "Asian", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "1/4", "1", "1/2", "1 1/2", "1/2", "1/4", "1/4", "1", "1/2", "2", "1", "1/4", "1/8", "1/4 - 1/2", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["green onion", "parsley", "nori", "red bell pepper", "nori", "radish", "rice vinegar", "ground ginger", "garlic powder", "raw honey", "green onion", "pear", "mango", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.4 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1137.9 [CarbohydrateContent] 103.9 [FiberContent] 9.0 [SugarContent] 29.2 [ProteinContent] 13.8 [RecipeServings] 1.0 [RecipeYield] 1 Bento Lunch [RecipeInstructions] Before beginning, you will need: a sharp kitchen knife, bow cookie cutter, 1 inch round cookie cutter, 1/2 inch round piping tip or cookie cutter, 1 1/2 inch round cookie cutter, and 1 piece of card-stock if you'd like to create a template for the character's shapes. *Tip: Place a tiny piece of cheese under any of the pieces of nori to keep them from curling. Hello Kitty: Cook the somen noodles in boiling water for 2 minutes. Remove from the heat and drain. Rinse the noodles under cold water and drain again. Stir in enough toasted sesame oil to coat the noodles and keep them from sticking together. Transfer the noodles to your refrigerator while preparing the bento box. You can draw Hello Kitty's face shape onto a piece of card-stock paper to use as a guide. Cut the template out, if using, and lay it (with the side you drew on facing up], on top of the slice of white cheese. Use a sharp kitchen knife to carefully cut out the face shape. Place into your bento box. You can use either a fork, tongs, or chopsticks to neatly twist and place the cooled noodles on top of the cheese. I like to start from the inside and work my way out - placing the twisted piles of noodles on top of the cheese and using my utensil to spread them out to form the shape. Create the body first, then repeat to make each ear. You can place a little of the green onions and herb mixture around the noodle shape to create a separation and also to add flavor when eating them. Fold the nori sheet in half, and cut out 3 long sprinkle like shapes for the whiskers, and 1 small arched shape for her closed eyes (when you unfold the nori you should have 6 whiskers and 2 eyes]. Transfer the nori cutouts to the top of your pasta. Use the sharp knife to cut an oval shape out of the yellow cheese and add to the noodles, placing in between the eyes and slightly down. Cut the bow shape out of bell pepper, and use the 1 inch cookie cutter or piping tip to cut a separate piece of pepper for Hello Kitty's iconic red bow. If the pieces will not lay flat on top of the noodles you can use toothpicks, underneath, to hold them in place. Fill in around your noodle character with any ingredients that you would like to enjoy with the noodles. I used pieces of curly kale. . Keroppi: Cook the Cha Soba noodles in boiling water for 6 minutes, Remove from the heat and drain. Rinse the noodles under cold water and drain again. Stir in enough toasted sesame oil to coat the noodles and keep them from sticking together. If you'd like to add a little more color and flavor to your noodles you can also stir in the matcha powder. Transfer the noodles to your refrigerator while prepping as you did for Hello Kitty. Cut a long oval shape out of the cheese and place, in your bento box, below your Hello Kitty noodles (making sure to leave room for the eyes]. Twist and drop the green noodles, and spread them to fill in the shape. Use the 1 1/2 inch round cookie cutter to cut the eyes out of the leftover white cheese. Use the 1/2 inch round piping tip or cookie cutter as a guide to press the shape for Keroppi's eyes into a folded piece of nori. Cut the eyes out as well as a v shape for the mouth. Add the eyes to the top of the noodles so that the cheese is overlapping the noodles and touching in the middle (you can use veggies behind the eyes, if needed, to hold them up]. Add all of the nori cutouts. Use the same 1/2 inch cutter to cut 2 cheeks out of the radish, and add them to Keroppi, on either side of his mouth. Dipping Sauce: This part is super simple! Whisk all of the sauce ingredients together in a small bowl and sweeten, with the honey, to taste. Transfer to a small lidded container to pack with the noodles. Badtz Maru: Wash and dry the blueberries. Use the other layer of your bento box to arrange the blueberries in an oval shape similar to the bottom of Hello Kitty's face (I cut some of the blueberries in half to fill in gaps]. To create the spikes at the top, cut 4 blueberries in half and lay two halves next to each other, with one blueberry cut into a point on top for each of 4 spikes. Cut 2 U shaped pieces out of the pear and lay on top of the blueberries, adding another half a blueberry to each for the eyes (as long as the pear is in a sealed container it will stay white for a at least a day or 2]. Cut a rounded triangle out of the mango for the beak. Place on top of the blueberries, just below and in between the eyes. Finish your masterpiece by filling in the empty areas with your favorite fruits and veggies. Make sure to keep the bento box cold and well sealed until it's time for lunch.
[Name] Chicken and Hatch Chile Stew [AuthorId] 2000459425 [AuthorName] gpindc [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-09-17T21:15:00Z [Description] This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "4", "1", "1 1/2", "1/4", "1/4", "1/4", "3", "1", "4", "1", "1", "1", "1", "1/2", NA, "2", "1/2", "16", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "fresh corn", "garlic cloves", "ground cumin", "paprika", "salt", "ground black pepper", "salsa verde", "low sodium chicken broth", "water", "lime", "chicken", "fresh cilantro", "long-grain white rice", "lime wedge", "avocados", "cilantro", "corn tortilla strips", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1020.8 [FatContent] 66.2 [SaturatedFatContent] 16.9 [CholesterolContent] 187.4 [SodiumContent] 1344.0 [CarbohydrateContent] 54.3 [FiberContent] 9.7 [SugarContent] 14.1 [ProteinContent] 54.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately. https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.
[Name] Doug and Allie's Famous Chili [AuthorId] 8349061 [AuthorName] Doug M [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-09-17T21:16:00Z [Description] This recipe was one we created during a weekend of bad, stay at home weather and it was THE BEST chili we've ever had! If you don't agree, we have a money back guarantee (minus cost of ingredients)! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "4", "1", "2", "1", "2", "1", "1", "1", "1/4", "2 -4", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "bacon", "garlic", "onion", "diced tomatoes", "tomato paste", "chili powder", "ground cumin", "ground oregano", "salt", "cayenne pepper", "kidney beans", "pinto beans", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.2 [FatContent] 27.1 [SaturatedFatContent] 10.0 [CholesterolContent] 106.4 [SodiumContent] 1395.8 [CarbohydrateContent] 49.0 [FiberContent] 15.6 [SugarContent] 13.0 [ProteinContent] 43.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the ground beef, bacon, and garlic in a large pot. Cook over medium heat. . A few minutes before meats are browned, add minced onion. After meat is done, drain off the excess fat, and then pour in remaining ingredients (except cheese] and let simmer at least one hour. . If chili is not the thickness you prefer, add a can of tomato sauce or additional diced tomatoes. Add cheese when serving (we used shredded pepper jack which was great!].
[Name] SomeBeach [AuthorId] 2002272058 [AuthorName] C. Woodbury [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-09-17T21:16:00Z [Description] A relaxing break from reality. Sip and let's the fruit flavors drift your mind to an exotic tropical beach somewhere. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "5", "3", "3", "1"] [RecipeIngredientParts] ["pineapple rum", "vodka", "Amaretto", "cherry juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 8.9 [FiberContent] 0.0 [SugarContent] 8.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 Cocktail [RecipeInstructions] Mix all of the ingredients in a hurricane glass filled 1/4 of the way with ice. Find a nice comfortable spot to relax and sip your way to SomeBeach somewhere.
[Name] Sogno Di Cipro by Baris [AuthorId] 2002276385 [AuthorName] Baris G. [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-09-17T21:17:00Z [Description] Make and share this Sogno Di Cipro by Baris 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/2002276385/ikqP750RE2I3mMWvVghg_40507092_10156480348896153_2332524694676176896_o.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "40", "30", "5"] [RecipeIngredientParts] ["Amarula cream liqueur", "white rum", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.4 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.1 [SodiumContent] 14.7 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put the big ice chunks in a shaker. Add all the ingredients into shaker then shake very well. Serve chilled with 1/2 dried rose petals on top of the milky foam as an garnish.
[Name] Western Ranch Baked Omelet [AuthorId] 1732579 [AuthorName] Hungry Dave [CookTime] PT20M [PrepTime] PT7M [TotalTime] PT27M [DatePublished] 2018-09-17T21:17:00Z [Description] Make and share this Western Ranch Baked Omelet 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/1732579/AVhMimjhQkqo9W6VhuXM_DSCN1019.JPG" [RecipeCategory] Breakfast [Keywords] ["Canadian", "Brunch", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "5", "1", "1/4", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["ham", "hash brown potatoes", "eggs", "milk", "mayonnaise", "flour", "cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.7 [FatContent] 19.4 [SaturatedFatContent] 7.1 [CholesterolContent] 199.8 [SodiumContent] 1053.2 [CarbohydrateContent] 24.6 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 22.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a large bake pan and pre-heat in oven at 350 . In a lightly oiled frying pan add ham , onions and potatoes for 5 min at med/high . In a bowl , combine remaining ingredients and mix. Remove pre-heated pan from oven and add the pan fried potatoes and ham mix . Then pour the egg mix over top and bake at 350 for 20-25 min or until light brown on top .
[Name] Lemon Posset With Berries [AuthorId] 2715333 [AuthorName] onlyonecannoli [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2018-09-17T21:17:00Z [Description] Make and share this Lemon Posset With Berries recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "1", "6", "1"] [RecipeIngredientParts] ["heavy cream", "granulated sugar", "fresh lemon zest", "lemon juice", "fresh raspberries", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.7 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 23.1 [CarbohydrateContent] 21.1 [FiberContent] 1.1 [SugarContent] 17.7 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] ["Combine cream, sugar, and lemon zest in medium heavy saucepan and bring to a boil over medium heat.", "Continue to boil for 10-12 minutes, stirring frequently and making sure sugar is dissolved. Remove from heat momentarily, if mixtures begins to boil over.", "Remove from heat, add lemon juice and allow to cool about 20 forming a skin on top. Strain the mixture through a sieve, then pour mixture into small espresso sized cups.", "Place cups on a small baking sheet, then refrigerate for 2-3 hours. Garnish with berries before serving." ]
[Name] Lemon Posset With Berries [AuthorId] 2715333 [AuthorName] onlyonecannoli [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2018-09-17T21:18:00Z [Description] Make and share this Lemon Posset With Berries recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "1", "6", "1"] [RecipeIngredientParts] ["heavy cream", "granulated sugar", "fresh lemon zest", "fresh lemon juice", "raspberries", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 23.1 [CarbohydrateContent] 21.1 [FiberContent] 1.1 [SugarContent] 17.7 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] ["Combine cream, sugar, and zest in medium sized heavy saucepan and bring to a boil. Continue to boil for 10-12 minutes, stirring frequently making sure a sugar has dissolved. If mixture begins to boil over, remove momentarily from heat.", "Remove from heat, add lemon juice and allow to cool, a skin will form on top. Strain mixture through a fine mesh sieve, discarding zest. Carefully pour evenly into 8 small espresso sized cups.", "Place cups on a small baking sheet and refrigerate uncovered for 2-3 hours. Plastic wrap may be used to cover after 3 hours. Garnish with berries before serving." ]
[Name] Balsamic Braised Short Ribs [AuthorId] 224862 [AuthorName] Elizabeth W. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-09-18T03:45:00Z [Description] Make and share this Balsamic Braised Short Ribs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/224862/VgLNNbrBQoSNbWRGhBB8_Balsamic_braised_short_ribs_with_roasted_tomatoes_shiitake_mushrooms_garlic_mashed_potatoes__green_beans.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Savory", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, "1", NA, NA, NA, NA, NA, "2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["cherry tomatoes", "shiitake mushroom", "olive oil", "red pepper flakes", "fresh ground pepper", "sea salt", "potatoes", "yukon gold potatoes", "butter", "heavy cream", "garlic clove", "fresh green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.7 [FatContent] 22.7 [SaturatedFatContent] 14.2 [CholesterolContent] 71.3 [SodiumContent] 125.7 [CarbohydrateContent] 38.5 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 5.1 [RecipeServings] 2.0 [RecipeYield] 2 Plates [RecipeInstructions] Preheat oven to 350. Season all sides of the short ribs with a generous amount of pepper and salt. Brown ribs on all sides in a skillet drizzled with olive oil. While the ribs are browning, wash & slice tomatoes, peel and cube potatoes. Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid. Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes. Using a slotted spoon put mushrooms into dish with ribs. Lightly drizzle olive oil over ribs and mushrooms. Pour one tablespoon of balsamic vinegar over each rib (one per rib]. Sprinkle with salt & pepper. Place lid and bake in lower middle third of oven for 2 hours. While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote. Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs]. Drain potatoes, place back in pot and mash well. Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm]. Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister. Sprinkle with salt and pepper, and pinch of red pepper flakes. Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate. Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper. Sauté for about 2 minutes until start to lightly brown. Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes. Garnish if you’d like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
[Name] Marie Antoinette Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-09-18T11:18:00Z [Description] This Barbie cake is dressed in the absolute height of Versailles fashion. Cake guillotine not included. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/88/eeLOGNdZSXqxYqlCxqzz_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/88/oL5esb4wQm2luxXgZi5J_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/88/Z1jGa2eRRi23iRoB3mt6_IMG_5980.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/88/LuZrbhkQJa0XhtfVer6T_IMG_5988.JPG" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "24", NA, "35", NA, NA, NA, NA] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Find and buy a Barbie Doll with long curly hair. I am using Barbie Fashionista Doll #70. Turn the doll upside down. Place a ball of cling wrap into the middle of the dolls hair. Surround the ball with hair and tie it together with a rubber band. Paint the Barbie's hair with a mixer of white food coloring and hairspray. Once the hairspray has hardened, cut away the excess hair. Bake 2 boxes of cake mix 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 big enough to fit a Barbie doll's legs into the top layer of cake. Cover the doll cake in a 14-inch circle of white fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Wrap fondant around the doll's waist. Add defining lines to the front of the cake to make it look like fabric. Roll out the white fondant and cut it into a 6-inch trapezoid shape. Loosely add a trapezoid to the middle part of the gown. Use fondant sculpting tools to create fabric lines on the trapezoid. Add fabric lines to the bottom of the cake to match the trapezoids. Add a smaller trapezoid of fondant on top of the 6-inch one and add fabric texture. Wrap the back and the sides of the cake with a large panel of baby blue fondant. Cut away the excess blue fondant and leave the trapezoid panels exposed. Use a fondant roller to add large fabric lines to the blue panels. Roll out blue fondant and cut out the penguin pattern shape. Fold the pattern over at a diagonal to create the penguin fold. Apply the penguin fold to the edge of the blue panel. Add fabric texture with sculpting tools. Repeat the process on the other side of the blue fondant. Create the top of the barbie by wrapping a rectangle of blue fondant around the top of the doll. Cut away the extra fondant at the bottom. Wrap both arms with long rectangles of blue fondant. Cover the front of the dolls bust area with a trapezoid of fondant that is one shade lighter than the blue panels. Use soft sculpting tools to add detail to the bust area. Add trim to the top with a lighter shade of fondant. Use soft sculpting tools to add detail to the trim. Add a trim of light blue fondant to create a square neckline. Create bell sleeves using light blue fondant. Add texture to waist using soft sculpting tools. Create Fondant flowers using an impression mold. Place a fondant bow at the front of her waist by using two triangles and a fondant rose. Use blue luster dust and vodka to add some shine to the gown. Add white luster dust to the penguin pattern to add depth to the dress. Add fondant flowers to the middle of the top. Use grey buttercream in a piping bag with a Wilton 10 tip to add a border to the blue panels. Add a smaller border sing a Wilton 5 round tip. Add gold luster dust to the roses as well as the bottom of the white trapezoid panels. Add three pink flowers to the doll's hair.
[Name] WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-09-18T13:02:00Z [Description] This rice pilaf is an elegant dish to serve for special occasion! It goes well with so many different proteins... VIDEO https://www.youtube.com/watch?v=YKsuXukxD60 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/alhhtoIgSaLIWKmNv9A0_Wild-Rice-with-Cranberries-Toasted-Almonds-5_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "2 1/4", "2", "1/2", "1/3", "3/4", "1/4", "1", "1/4", "1/3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["wild rice", "low sodium chicken broth", "butter", "dried funghi porcini", "basmati rice", "red onion", "garlic clove", "dry white wine", "dried cranberries", "black pepper", "sea salt", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.9 [FatContent] 12.4 [SaturatedFatContent] 4.5 [CholesterolContent] 15.3 [SodiumContent] 388.5 [CarbohydrateContent] 55.7 [FiberContent] 4.8 [SugarContent] 2.5 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.", "Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.", "After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups], give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.", "In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.", "When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl." ]
[Name] Slow Cooker Soy-Braised Chicken [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2018-09-18T15:06:00Z [Description] Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish. Found on-line from the Real Simple Site [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/44/5/cQIUltnYSCubJRDIg24j_Slow%20Cooker%20Soy%20Braised%20Chicken.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "4", "1/3", "1/3", "1", "1", "1/4", "8", "1", "1", "1", "2"] [RecipeIngredientParts] ["onions", "garlic cloves", "apple cider vinegar", "soy sauce", "brown sugar", "bay leaf", "black pepper", "chicken thighs", "paprika", "long-grain white rice", "bok choy", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 655.4 [FatContent] 29.6 [SaturatedFatContent] 8.2 [CholesterolContent] 157.9 [SodiumContent] 1627.3 [CarbohydrateContent] 53.5 [FiberContent] 4.3 [SugarContent] 9.0 [ProteinContent] 42.5 [RecipeServings] 4.0 [RecipeYield] 1 crock pot [RecipeInstructions] ["Step 1.", "In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.", "Step 2.", "Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time].", "Step 3.", "Twenty minutes before serving, cook the rice according to the package directions.", "Step 4.", "Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions." ]
[Name] Curry Leaf Popcorn Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT4H [TotalTime] PT4H10M [DatePublished] 2018-09-18T20:54:00Z [Description] Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018. My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/91/r6qFnWQWTpWNwRhef1Vt_popcorn_chicken_hero_v1-flipped.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/91/TN3E45ZISwu5s7TwWagw_9781452163994.pt05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/91/oGxjEeBWQ3GrFbzNqOyV_popcorn_chicken_step5_frying-flipped.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/91/EB0hDEy3TsesjKR8js6y_popcorn_chicken_step2_marinade.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Deep Fried"] [RecipeIngredientQuantities] [NA, "2", "2", "12", "2", "2 -3", "6", "30", "4", "1 1/2", NA, "1/4", "1", "2", "2", "1", "1/2", "3", "4", NA] [RecipeIngredientParts] ["green cardamom pods", "cumin seeds", "black peppercorns", "buttermilk", "serrano chilies", "scallions", "curry leaves", "garlic cloves", "cayenne pepper", "fresh ginger", "fresh lime juice", "fine sea salt", "boneless skinless chicken breasts", "all-purpose flour", "baking powder", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2007.2 [FatContent] 171.7 [SaturatedFatContent] 23.3 [CholesterolContent] 150.2 [SodiumContent] 2383.9 [CarbohydrateContent] 59.5 [FiberContent] 3.3 [SugarContent] 7.1 [ProteinContent] 59.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a small, dry skillet over medium-high heat. Add the cardamom, coriander, cumin seeds, and the peppercorns, and toast for 30 to 45 seconds, swirling the mixture occasionally until the seeds release their aroma and start to brown. Divide the toasted spice mixture in half. Transfer one half of this mixture to a spice grinder and pulse to a fine powder. (You can prepare the spices up to 1 week in advance and store in an airtight container in a cool, dark place.].", "In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 15 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt. Pulse until completely smooth and transfer to a large resealable plastic bag. Pat the chicken breasts dry with paper towels. Trim excess fat from the chicken, and cut the flesh into 1 in [2.5 cm] cubes. Add to the marinade. Seal the bag and shake to coat evenly. Refrigerate for 4 hours.", "Meanwhile, prepare the dredging mixture. In a large resealable plastic bag, combine the remaining half of the ground spice mixture with the flour, baking powder, baking soda, remaining ½ tsp cayenne, and remaining 1 tsp salt, shaking vigorously to blend. Finely chop 10 of the remaining curry leaves and add them to the dredging mixture. Seal the bag and shake again to mix well.", "Once the chicken has marinated, use tongs to lift out half the chicken pieces, shaking off the excess batter, and transfer to the bag with the dredging mixture. Seal the bag and shake to coat evenly. Transfer the chicken pieces to a wire rack. Repeat with the remaining chicken.", "In a medium Dutch oven, heat the oil over medium-high heat to 350°F [180°C]. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon or a spider, transfer the chicken to paper towels to drain.", "After the chicken is cooked, prepare the garnish: Cut the Thai chiles in half lengthwise. In the hot oil left in the pot, deep-fry the chiles and remaining 5 curry leaves until crispy, 30 to 40 seconds. Drain on paper towels.", "Put the chicken on a serving plate, garnish with the chiles and fried curry leaves, and serve hot with the maple-vinegar sauce or hot sauce.", "the approach:", "Whenever I make popcorn chicken or fry larger serving pieces, I flavor the dish in stages. The whole spices are toasted to activate their oils. These are then blended into buttermilk to create a savory marinade. More seasoning is then added to the flour in the dredging mixture, and finally, the hot little nuggets of chicken are topped with crunchy fried curry leaves and chile peppers. While we often eat this with a hot sauce or ranch dressing, the very best accompaniment is the maple-vinegar syrup or green chutney." ]
[Name] Yam Casserole With Pecan Crumble [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-09-18T23:57:00Z [Description] Make and share this Yam Casserole With Pecan Crumble recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/92/XTACy9ciQRGtV26rvtkU_IMG_0115.JPG" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Christmas", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "3 -4", "1 1/2", "3/4", "3/4", "1", "2/3", "1/2", "4"] [RecipeIngredientParts] ["heavy cream", "cayenne pepper", "sweet potatoes", "salt", "pepper", "dried thyme", "parmesan cheese", "pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.3 [FatContent] 24.0 [SaturatedFatContent] 12.9 [CholesterolContent] 69.4 [SodiumContent] 495.2 [CarbohydrateContent] 25.2 [FiberContent] 3.3 [SugarContent] 0.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375. Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray. In a small bowl, whisk together the cream and cayenne pepper. Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish. Season with 1/2 t salt and 1/4 t each of black pepper and thyme. Pour in 2/3 c of the cream mixture. Repeat for 2 more layers. In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter. Give it a good stir so the butter coats the crackers and pecans. Scatter the mixture over the top of the casserole. Cover the dish with foil and bake for 15 minutes. Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.
[Name] Bacon Cheeseburger Tater Tot Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-09-19T00:12:00Z [Description] Make and share this Bacon Cheeseburger Tater Tot Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/IgMajzxzRmi2og0Bu0tz_IMG_0117.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA, NA, NA, "2", "12", "1", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "Velveeta cheese", "ground mustard", "Worcestershire sauce", "prepared mustard", "salt", "pepper", "bacon", "grape tomatoes", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.0 [FatContent] 36.6 [SaturatedFatContent] 15.8 [CholesterolContent] 91.6 [SodiumContent] 1109.9 [CarbohydrateContent] 29.5 [FiberContent] 2.9 [SugarContent] 4.2 [ProteinContent] 25.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain.", "Stir in tomato sauce, Velveeta, mustard (I could not get much mustard flavor with the ground mustard, so I added a squeeze of prepared mustard], Worcestershire sauce, salt and pepper to taste until cheese is melted, 4-6 minutes.", "Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with 1 1/2 cup cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 30 minutes; top with remaining 1/2 cup cheese and bake additional 10 minutes. Top with tomatoes, pickles and remaining onion. **I have tomato haters, so instead of tomatoes,I drizzled a little ketchup on top. Yield: 12 servings." ]
[Name] Crock Pot Spicy Beef Queso Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-09-19T01:49:00Z [Description] Make and share this Crock Pot Spicy Beef Queso Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", NA, "2/3", "2", "32", "20"] [RecipeIngredientParts] ["ground beef", "yellow onion", "water", "Velveeta cheese", "rotel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.6 [FatContent] 33.2 [SaturatedFatContent] 19.5 [CholesterolContent] 128.2 [SodiumContent] 2055.1 [CarbohydrateContent] 15.2 [FiberContent] 0.4 [SugarContent] 9.8 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.", "Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.", "In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.", "Stir well and cook on low until cheese is completely melted, 1 to 2 hours.", "Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving." ]
[Name] Lunch Lady Peanut Butter Cookie Bars [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-09-19T18:58:00Z [Description] Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/2", "1", "1", "1", "1/2", "1/2", "2", "4"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "salt", "milk", "vanilla extract", "butter", "peanut butter", "butter", "peanut butter", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 580.9 [FatContent] 30.6 [SaturatedFatContent] 13.9 [CholesterolContent] 70.3 [SodiumContent] 501.7 [CarbohydrateContent] 72.1 [FiberContent] 1.9 [SugarContent] 56.6 [ProteinContent] 9.0 [RecipeServings] 16.0 [RecipeYield] 16 cut bars [RecipeInstructions] Bars: Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside. Whisk together ½ cup milk, vanilla extract, eggs. Set aside. In a saucepan, melt 1 cup (2 sticks] of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. Frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
[Name] Grown-Up Grilled Cheese [AuthorId] 2633911 [AuthorName] LeslieNY3912 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-09-19T18:58:00Z [Description] A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "8", "2", "6"] [RecipeIngredientParts] ["red onion", "garlic clove", "sharp white cheddar cheese", "fresh spinach leaves", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.6 [FatContent] 16.5 [SaturatedFatContent] 8.1 [CholesterolContent] 37.8 [SodiumContent] 544.5 [CarbohydrateContent] 30.3 [FiberContent] 2.2 [SugarContent] 4.1 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] 1 Sandwich [RecipeInstructions] ["Step 1.", "Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.", "Step 2.", "Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.", "Step 3.", "Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts." ]
[Name] German Chocolate Cake from Scratch [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-09-19T21:28:00Z [Description] The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. Found on line from a site called: Taste Better from Scratch [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/69/97/PwJYwZ9HSWhnYqs8JgW3_German Chocolate Cake From Scratch.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 3/4", "3/4", "1 1/2", "1 1/2", "1", "2", "1", "1/2", "2", "1", "1/2", "1/2", "1/2", "3", "3/4", "1", "1", "1", "1/2", "2/3", "3", "1/3", "1"] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "baking powder", "baking soda", "salt", "eggs", "buttermilk", "vanilla extract", "boiling water", "light brown sugar", "granulated sugar", "butter", "evaporated milk", "vanilla extract", "pecans", "sweetened coconut", "butter", "powdered sugar", "evaporated milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.2 [FatContent] 30.7 [SaturatedFatContent] 12.8 [CholesterolContent] 100.2 [SodiumContent] 494.4 [CarbohydrateContent] 87.4 [FiberContent] 4.3 [SugarContent] 67.5 [ProteinContent] 7.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cake: Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin]. Pour batter into prepared pans. Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake] or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely. Coconut Frosting: In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. Chocolate Frosting: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla. Cake Assembly: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake.
[Name] Easy Vanilla Mug Cake [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2018-09-20T06:09:00Z [Description] Vanilla Mug Cake - A quick and easy one minute, single serving dessert! Delicious vanilla bean cake batter microwaved in a mug for just a minute! Perfect topped with vanilla bean ice cream and whipped cream!  Copied From: https://mildlymeandering.com/vanilla-mug-cake/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000206275/lHHDXiQVQx6L64kjuIqS_3E749700-F1D4-464E-8B95-7430FFF5D302.jpeg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "milk", "butter", "vanilla bean paste"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 454.5 [FatContent] 25.6 [SaturatedFatContent] 16.0 [CholesterolContent] 69.6 [SodiumContent] 324.3 [CarbohydrateContent] 52.2 [FiberContent] 0.8 [SugarContent] 25.2 [ProteinContent] 5.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine all ingredients and stir. Pour batter into mug and microwave for 1:30-2 minutes or until cooked through.
[Name] CREAMY CHICKEN AND BROCCOLI PESTO PASTA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-09-20T08:25:00Z [Description] Khyati's Health-O-Meter Says: This pasta is highly protein rich with low fat characteristics, making it a perfect weightloss italian food. Broccoli is high in fibre, Vitamin C and potassium which helps in increasing immunity and relieving bloating. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/2SKqJv8QSUm7DwgXltWu_1536674851_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1 -2", "75", "1"] [RecipeIngredientParts] ["broccoli floret", "salt", "lemon juice", "pesto sauce", "chicken", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.5 [FatContent] 8.7 [SaturatedFatContent] 2.1 [CholesterolContent] 28.1 [SodiumContent] 38.6 [CarbohydrateContent] 36.8 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 14.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Cook the broccoli in boiling salted water until tender for 5 minutes. Step 2. Remove to a bowl with a slotted spoon. Add pasta to water and cook. Drain the excess water. Add broccoli & pesto sauce in a blender and grind it coarsely. Step 3. Season with salt and black pepper. Step 4. Stir broccoli pesto and pasta until well coated & mix in the shredded chicken.
[Name] Chocolate Flan [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H30M [PrepTime] PT4H [TotalTime] PT5H30M [DatePublished] 2018-09-20T12:35:00Z [Description] Make and share this Chocolate Flan 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/53/70/00/PM8QdI0yQDu16yhxLPpV_GK_DayOfTheDead2018_CHOCOLATE-FLAN_04-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/00/k2jsRAMsSQ2oDhUJryjW_GK_DayOfTheDead2018_ALTER-SCENE_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/00/AYYw2yFYTdyEWfJj1XsQ_GK_DayOfTheDead2018_CHOCOLATE-FLAN_02-16x9.jpg" ] [RecipeCategory] Dessert [Keywords] "Mexican" [RecipeIngredientQuantities] ["1/2", "2", NA, "1", "1 1/2", "1 1/2", "2", "1", "1/2", "6"] [RecipeIngredientParts] ["sesame seeds", "kosher salt", "granulated sugar", "heavy cream", "cinnamon sticks", "vanilla bean", "cocoa powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3168.5 [FatContent] 214.2 [SaturatedFatContent] 106.9 [CholesterolContent] 1641.7 [SodiumContent] 738.0 [CarbohydrateContent] 271.4 [FiberContent] 22.8 [SugarContent] 220.6 [ProteinContent] 77.7 [RecipeServings] nan [RecipeYield] 1 flan [RecipeInstructions] Cook ½ cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt], 10–12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt]. Pour caramel into 8\"-diameter cake pan to create an even, <U+215B>\"–¼\" deep layer. Let cool. Bring 1 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in cocoa powder until no lumps remain, then add cream, milk, vanilla bean and cinnamon stick and return to a simmer. Remove from heat and let steep 30 minutes. Place a rack in middle of oven; preheat to 350°. Bring a large pot of water to a boil. Purée eggs with sugar and ¼ teaspoon salt in a blender until smooth and sugar is dissolved, about 1 minute. Strain chocolate mixture into egg mixture and blend at low speed to combine, discard solids. Skim foam off the top and transfer to prepared baking dish. Line a roasting pan with a thick kitchen towel; this will keep baking dish from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour boiling water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken], 35–45 minutes. Transfer to a wire rack and let cool. Cover with plastic and chill until set and cold, at least 3 hours and up to 24. Meanwhile, increase oven to 350°. Toss sesame seeds, syrup, and ¼ teaspoons salt in a small bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a even layer. Bake brittle until sesame are golden brown and syrup is bubbly, 15–20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces. Run a small knife around edges of flan to loosen. Invert onto a platter and top with crushed candy. Do Ahead: Flan can be made 1 day ahead. Cover and chill. Unmold and serve.
[Name] Mole Coloradito With Roasted Fall Squash [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2018-09-20T12:46:00Z [Description] Make and share this Mole Coloradito With Roasted Fall Squash 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/53/70/01/Q7TkwgwjTwWP1jvyeYMq_GK_DayOfTheDead2018_MOLE_1-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/01/5DaXzYgTb1Hg3adNTZgA_GK_DayOfTheDead2018_ALTER-SCENE_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/01/U6s9bbuKTi28ZE6m6WuX_GK_DayOfTheDead2018_MOLE_2-16x9.jpg"] [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "6", "2", "1/4", "1/4", "1/4", "1/4", "2", "1", "1", "2", "5", "2", "2", "3", "1/4", "5", "1", "1/2", "1/2", NA, "2", "2", "2", "3", "1/4", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chilies", "chilies", "prunes", "raisins", "roasted peanuts", "pecans", "sesame seeds", "peppercorn", "Mexican oregano", "cinnamon sticks", "whole cloves", "low sodium chicken broth", "roma tomatoes", "garlic", "plantain", "kosher salt", "bittersweet chocolate", "squash", "squash", "olive oil", "arbol chile", "radish", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.2 [FatContent] 32.6 [SaturatedFatContent] 5.8 [CholesterolContent] 7.3 [SodiumContent] 99.0 [CarbohydrateContent] 46.6 [FiberContent] 9.6 [SugarContent] 18.0 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place a rack in middle of oven; preheat to 350°. Toast ancho, guajillo, prunes and raisins on a rimmed baking sheet until browned in spots (but not charred!] and very fragrant, nutty and spicy, about 5 minutes. Let cool slightly and transfer to a food processor. Toast almonds, peanuts, pecans, pumpkin seeds, sesame seeds, peppercorn, oregano, cinnamon, clove, bay leaves and avocado leaves until nuts are lightly browned and spices are very fragrant, 8-10 minutes. Let cool slightly and transfer to food processor with chile mixture. Purée until finely ground but not paste-like. Bring chile purée, stock and lard to a boil in a large heavy pot, reduce to low, cover and simmer for 1 hour. Meanwhile, increase oven to 450°. Roast tomatoes, garlic, plantain and onion on a rimmed sheet tray until softened and browned in spots (vegetables should still hold their shape], 25–35 minutes. Let cool slightly and transfer to a medium bowl. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into tomato mixture. Scrape into simmering chile mixture, cover and simmer over low heat for another hour, mixture will be very fragrant and slightly reduced. Remove from heat, stir in chocolate and let cool 15 minutes. Transfer to a blender, working in batches if necessary, and purée until very smooth and thick; season with salt. Position racks in the upper and lower thirds of the oven; preheat to 450°. Divide squash among two large rimmed baking sheets. Drizzle with oil; season with salt. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and butternut and 20–25 minutes for delicata and honey nut. Let cool slightly. Ladle mole onto a large serving platter, top with roasted squash, crushed chile de arbol, sliced radish, parsley leaves, toasted pumpkin seeds and sliced white onion. Do ahead: mole can be made 3 days ahead, cover and chill.
[Name] Pan De Muerto [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT40M [PrepTime] PT13H30M [TotalTime] PT14H10M [DatePublished] 2018-09-20T12:55:00Z [Description] Make and share this Pan De Muerto 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/53/70/02/N0mlOaosQe61afMz5aLV_GK_DayOfTheDead2018_PAN-DE-MUERTO_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/cWTR8GTmQrWdmx1cFerU_GK_DayOfTheDead2018_PAN-DE-MUERTO-GIF-65-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/7TrJiA4pRzqAFnRRr5KH_GK_DayOfTheDead2018_PAN-DE-MUERTO-GIF-52-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/Cr8FFX74SCyeE5ca32Oq_GK_DayOfTheDead2018_PAN-DE-MUERTO-GIF-50-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/Z3fwgPgjQpe6XlQxqRJc_GK_DayOfTheDead2018_PAN-DE-MUERTO-GIF-89-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/kWqcwgGQfCKsXisnqACd_GK_DayOfTheDead2018_PAN-DE-MUERTO-GIF-77-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/iRyUbCV8SSSGS7Q7pDq5_GK_DayOfTheDead2018_PAN-DE-MUERTO_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/MWxenn4QTti1rT7DnvSI_GK_DayOfTheDead2018_PAN-DE-MUERTO_04-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/h9bJaDKPSBa85ouSV2Gr_GK_DayOfTheDead2018_ALTER-SCENE_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/02/9CKLTxY8SL6F6LuOy21j_GK_DayOfTheDead2018_PAN-DE-MUERTO_02-16x9.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Mexican"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1 1/4", "2", "3", "1", "3", "3", "14", NA] [RecipeIngredientParts] ["dried herbs", "sugar", "active dry yeast", "kosher salt", "eggs", "orange zest", "bread flour", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.8 [FatContent] 31.1 [SaturatedFatContent] 18.4 [CholesterolContent] 167.0 [SodiumContent] 849.4 [CarbohydrateContent] 84.6 [FiberContent] 4.1 [SugarContent] 28.2 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pulverize fruit or herbs in a blender until very finely ground. Transfer to a small bowl and whisk in ½ cup sugar. Sift through a fine mesh sieve, discard any large pieces of fruit or herbs and store sifted fruit sugar in an airtight container until ready to use. Whisk milk and yeast in the bowl of a stand mixer (alternately, use a large bowl to knead by hand]. Let sit 10 minutes to dissolve, you will see a few bubbles but mixture won’t be foamy and that’s ok. Whisk granulated sugar, salt, eggs and zest in a small bowl. Add milk powder, 3cups flour, and egg mixture to yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Transfer to stand mixer and fit with dough hook. Mix on medium speed until dough comes together but is still slightly tough, about 3 minutes. Increase speed to medium-high and add butter, 1 Tbsp. at a time (dough will look broken after each addition, but it will eventually come together], until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 12 minutes. This may seem like a long time, but the texture of the bread improves with a long knead time. (Alternatively, knead dough on a lightly floured surface, adding 1 Tbsp. butter at a time, until smooth and elastic, about 15 minutes.]. Lightly butter a large bowl. Scrape dough into bowl. Cover with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, 35–50 minutes. This is one of those times when the visual cues outweigh whatever your kitchen timer says. If allowed to overproof, this dough will start to smell like alcohol and develop off flavors. Check it at 35 minutes: It should smell buttery and yeasty, and if it’s doubled, it’s done. If not, check again in 10 minutes. Gently deflate dough by lifting it up around the edges and letting it fall back into bowl, turning bowl and repeating if needed. Cover bowl tightly with plastic wrap and chill at least 12 hours and up to 3 days (an overnight rest works great]. Line 2 rimmed baking sheets with parchment paper; lightly coat parchment with nonstick spray. Turn out dough onto a clean work surface and divide into 8 equal pieces. Then tear off a tablespoon-sized piece of dough from each piece and set aside. Re-shape the larger 8 pieces into a smooth round balls and transfer to the prepared sheet spaced evenly apart. Pinch off a ½ teaspoon-sized piece of dough from each of the remaining smaller 8 pieces. Roll each tiny piece into a smooth round ball and transfer to the second prepared sheet in a single row on one of the narrow ends spaced about 1” apart. Divide remaining 8 pieces of dough in half; you should now have 16 small pieces of dough. Working one piece at a time, roll using the palm of your hand into a 3” thin rope. Use your index finger to roll and press the center of the rope so that the middle is thinner and both ends are thicker. Next, use your two index fingers to roll and press the centers of the two thicker ends so that the centers are thin and the ends are thicker. The dough should look like a rope of 4 links of sausage, these are the bones. Carefully transfer to second prepared sheet tray and repeat with remaining dough spacing evenly apart on prepared sheet. Spray two large sheets of plastic wrap with non-stick spray and loosely cover. Let rise in a warm, draft-free area until almost doubled in size, about 1½ hours. Position a rack in center of oven; preheat to 350°. Remove plastic wrap and carefully pick up one of the bones, lifting from the ends (it will stretch and deflate slightly]. Drape over one of the larger dough rounds, positioning at 12 o’clock and 6 o’clock. Repeat with second bone, positioning at 9 o’clock and 3 o’clock. Carefully place one of the small balls in the center, at the point where bones overlap, gently pressing edges of the ball into bones and larger ball, crowning the loaf. Bake until deep golden brown, 30–40 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove from pan and brush with melted butter and immediately sprinkle with fruit sugar. Let cool on a wire rack at least 1 hour before serving. Do Ahead: Bread can be made 3 days ahead; let cool completely before storing and keep tightly wrapped at room temperature.
[Name] Spicy Corn Churros With Roasted Tomato Salsa Con Queso [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2018-09-20T13:06:00Z [Description] Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso 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/53/70/03/mxSrF7iAST2yx916xsZq_GK_DayOfTheDead2018_CHURROS_05-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/03/LOMg8IM7Qy6vIbt53iB9_GK_DayOfTheDead2018_ALTER-SCENE_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/03/pyKBppTySLG2ZIoL0PQ3_GK_DayOfTheDead2018_CHURROS_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/03/zd04bElkQzK00OYcIOp8_GK_DayOfTheDead2018_CHURROS_01-16x9.jpg"] [RecipeCategory] Sauces [Keywords] ["Mexican", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "4", "2", "3/4", "2", "2", NA, "3", "2", "1 1/2", "1/2", "1/2", "1", "2/3", "6", "1/2", "1/2", "1/2", "3", NA] [RecipeIngredientParts] ["tomatoes", "chilies", "garlic cloves", "fresh lime juice", "kosher salt", "unsalted butter", "all-purpose flour", "milk", "monterey jack cheese", "cheddar cheese", "chili powder", "milk", "unsalted butter", "ground cumin", "all-purpose flour", "cornmeal", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 663.4 [FatContent] 48.0 [SaturatedFatContent] 29.1 [CholesterolContent] 224.7 [SodiumContent] 553.7 [CarbohydrateContent] 31.6 [FiberContent] 3.5 [SugarContent] 5.3 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips]; deep-fry thermometer. Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool. Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve. Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve. Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy. Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside. Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl. Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon]. Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn't break]. Spoon dough into prepared pastry bag. Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6\" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough. Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.
[Name] Tamales With Turkey in Black Chile Sauce [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT3H30M [PrepTime] PT5H [TotalTime] PT8H30M [DatePublished] 2018-09-20T13:26:00Z [Description] Make and share this Tamales With Turkey in Black Chile Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/dn7WEKLfSYazSobh2oIh_GK_DayOfTheDead2018_TAMALE_08-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/J5qRqwdMSnG0NUY0cdcI_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-442-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/ygRr0bb7T5mwIWCvZfR2_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-453-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/d4TnCqO5TKCBYrdJvRYE_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-415-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/NoKB666ROWccWAscubbt_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-343-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/AMFN1XSqauH6xaR1eyQn_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/sHDIsRnOQgKJNYYSStyC_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-103-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/vnsyN0MSTKk1I0QzAqAo_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-222-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/GAVnVqh4TY2p0jfZBxp3_GK_DayOfTheDead2018_TAMALE-MAKING-GIF-350-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/8XuQKyETNigZvh8B0q0f_GK_DayOfTheDead2018_ALTER-SCENE_02-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/ukVzyt5Qlq0ZQFfg5pJJ_GK_DayOfTheDead2018_TAMALE_06-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/ywRrnKM6QMnO1XqLSraD_GK_DayOfTheDead2018_TAMALE_07-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/r9wbol8XQXSNseNmmnUv_GK_DayOfTheDead2018_TAMALE_03-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/NCw7bUfFTlOe4HhMu9dZ_GK_DayOfTheDead2018_TAMALE_04-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/93tYhlfRQUORA1ih71l8_GK_DayOfTheDead2018_TAMALE_05-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/Oaq4aateR0DDUJPVP0SX_GK_DayOfTheDead2018_TAMALE_01-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/04/iXOyepiFQuOWglAn7WR0_GK_DayOfTheDead2018_TAMALE_02-16x9.jpg"] [RecipeCategory] Sauces [Keywords] ["Poultry", "Meat", "Mexican"] [RecipeIngredientQuantities] ["4", "2", "15", "4", "3", "1/2", "1", "1", "5", "5", "1", "1/2", "2", "2", "1", "1", "2", "3", "1 1/2", "1/2", "4 1/2", "5", NA] [RecipeIngredientParts] ["chilies", "chilies", "arbol chiles", "roma tomatoes", "chilies", "garlic", "black peppercorns", "whole cloves", "allspice berries", "Mexican oregano", "cumin seed", "white vinegar", "kosher salt", "low sodium chicken broth", "kosher salt", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 892.7 [FatContent] 68.1 [SaturatedFatContent] 21.6 [CholesterolContent] 84.1 [SodiumContent] 4018.6 [CarbohydrateContent] 54.3 [FiberContent] 9.8 [SugarContent] 6.6 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the Filling:", "Place a rack in middle of oven; preheat to 475°. Roast chiles on a rimmed baking sheet until completely black, slightly puffed and charcoal like in texture, 1 hour. Your kitchen will get very smoky so keep the vent on and windows open. The smoke will subside after the first 15 minutes. Let cool. Transfer to a large pot, lightly crush will a potato masher. Fill pot with cold water, stir vigorously strain through a fine mesh sieve and discard water. Transfer chiles back to pot and fill with cold water cover and let sit at room temperature for at least 8 hours and up to 48.", "Meanwhile, spread tomatoes, fresnos, onion and garlic on a rimmed baking sheet; season with salt. Roast until vegetables are soft and black in spots, 30–40 minutes. Let cool slightly. Peel garlic cloves. Cover and chill until ready to use.", "Toast peppercorn, cloves and allspice in a dry small skillet over medium heat, swirling often and adding oregano and cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Cover and let sit at room temperature until ready to use.", "Strain blackened chiles through a fine mesh sieve and discard water. Transfer chiles, tomatoes, fresnos, onion, garlic, peppercorn, cloves, allspice, oregano, cumin, achiote paste, vinegar, and 1 tablespoon kosher salt to a blender. Purée until completely smooth.", "Preheat oven to 250°. Heat 1 tablespoon schmaltz in a large heavy pot over medium-high and cook turkey thighs, starting skin-side down, turning once, until deep golden browned, 4-5 minutes per side. Carefully transfer chile purée to pot; bring to a boil, cover and transfer to oven. Braise turkey until very tender and shreds easily, 2–2½ hours. Let cool. Transfer turkey to a cutting board and shred meat and skin; reserve chile sauce and discard bones. Roughly chop into bite-sized pieces. Transfer to a medium bowl and toss 2 ½ cups of reserved sauce until completely combined; season with salt. Transfer filling to an airtight container and chill until turkey is cold and firm, at least 3 hours.", "Do Ahead: Filling can be made 3 days ahead. Keep chilled.", "For the Masa and Assembly:", "Mix masa, schmaltz, stock and salt in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes. (Alternatively, you can also do this in a stand mixer] Masa will seem wet but should not stick to your hands. Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 tablespoons schmaltz and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 tablespoons schmaltz should do it].", "Bring a large pot of water to boil over high heat and preheat oven to 350°. Set a rack inside a rimmed baking sheet and position it so that one of the long sides is facing you. Cover the sheet tray with two leaves, lengthwise from top to bottom, slightly overlapped, with ribs in the center. Repeat with another two leaves covering the first two. Brush banana leaves with schmaltz and top with half of the masa. Press into the banana leaves in an even layer covering most of the leaves, leaving a 1” border around the rim of the baking sheet. Gently spread the filling, lengthwise down the center, making a 6” wide strip across the masa.", "Using overhanging leaves to help you, fold the side closest to you over the filling, carefully separating the leaf from the masa so that it rests over the filling. Pull back the leaf completely so that it is resting on the sheet tray. Fold the second side over so that the masa and leaf completely covers the filling and slightly overlaps the other masa flap. Fold the first leaf over and tuck under the tamal on the other side. Tuck the leaves on the two ends under the tamal. Cover the tamal in wet, clean kitchen towels. Place baking sheet in oven and pour very hot water into pan until it just below the level of the rack and cover with heavy duty foil. Bake until set, 60–75 minutes. Let sit covered for 30 minutes. Carefully unwrap and slice and serve with reserved sauce and pickled red onions." ]
[Name] PORK SCHNITZEL [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2018-09-20T13:27:00Z [Description] Tender, crispy and delicious, this traditional German dish is an awesome recipe to make! Although pork is used here, chicken or veal are great substitute. VIDEO https://www.youtube.com/watch?v=pnjWwNH3naM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wBxb77GR1KV4bbNq6IU0_Pork-Schnitzel-2_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4", "1/8", "2", "1/4", "1 1/2", "2", "2", "1", "4"] [RecipeIngredientParts] ["boneless pork loin chops", "unbleached all-purpose flour", "cayenne pepper", "black pepper", "sea salt", "eggs", "half-and-half", "extra virgin olive oil", "parsley", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.4 [FatContent] 19.2 [SaturatedFatContent] 7.0 [CholesterolContent] 113.9 [SodiumContent] 413.5 [CarbohydrateContent] 55.0 [FiberContent] 3.2 [SugarContent] 3.0 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] 4 schnitzels [RecipeInstructions] Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick. In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs. Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others. In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.
[Name] Slow Cooker Sloppy Joes [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2018-09-20T13:40:00Z [Description] These slow cooker sloppy joes can be made completely in a crock pot with no additional cooking required, and best of all, they are homemade! https://www.foxvalleyfoodie.com/slow-cooker-sloppy-joes/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1 1/4", "1", "2", "3", "1", "2", "1/2", "1/2", "1/2", "1/4", "2", "8"] [RecipeIngredientParts] ["ground beef", "yellow onion", "green bell pepper", "ketchup", "cider vinegar", "Worcestershire sauce", "brown sugar", "Dijon mustard", "flour", "garlic powder", "fresh ground pepper", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.1 [FatContent] 19.1 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 1303.5 [CarbohydrateContent] 39.3 [FiberContent] 1.6 [SugarContent] 17.1 [ProteinContent] 26.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crumble ground beef and spread it out across the bottom of the slow cooker. Combine all remaining sloppy joe ingredients in a dish and pour over the meat. (Optionally: You can add all of the ingredients to the crock pot and stir them together later]. Cook on high for 4 hours, or at least until meat is cooked through. Use a potato masher to crumble the beef and stir the sauce. This can be left on the 'Warm' setting until you are ready to eat. Serve on hamburger buns.
[Name] Cannoli Filling Recipe [AuthorId] 2000305827 [AuthorName] Demitri [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-09-20T14:39:00Z [Description] I used ricotta cheese, cream cheese, sour cream, and heavy cream as the "cheese stuff" for the cannoli mix. I didn't use exact measurements at the time of making it but this is pretty close. If you find the taste of cream cheese to be overpowering, try adding powder sugar, lemon, or vanilla extract (or a little of all of those things) to see if you can "hide" the cream cheese/sour cream combo. Cream cheese, sour cream, and heavy cream are usually used as a substitute to marscapone which is another cheese that is used as a cannoli filling. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000305827/OKmiK7gBTgyQhHRZvabd_P9200014.JPG" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 - 1 1/2", "32", "6 -7", "3", "1/2", "2", "1/2"] [RecipeIngredientParts] ["ricotta cheese", "cream cheese", "powdered sugar", "sour cream", "heavy cream", "vanilla extract", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2376.4 [FatContent] 197.1 [SaturatedFatContent] 113.6 [CholesterolContent] 653.5 [SodiumContent] 1601.8 [CarbohydrateContent] 110.9 [FiberContent] 0.0 [SugarContent] 100.4 [ProteinContent] 42.4 [RecipeServings] nan [RecipeYield] 2 quartz [RecipeInstructions] Strain ricotta cheese. once strained, add to a food processor with a sweeping blade. add sour cream, powder sugar, (cut up] cream cheese, heavy cream, vanilla extract. blend until combined and texture is of cannoli texture and firmness. taste and add additional things.
[Name] Banana Cheesecake Pie [AuthorId] 2734182 [AuthorName] sudene1 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-09-20T14:43:00Z [Description] Make and share this Banana Cheesecake Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "16", "3/4", "1/2", "3", "1", "1", "1", "3", "1", "1", "1", "3"] [RecipeIngredientParts] ["bananas", "cream cheese", "ricotta cheese", "milk", "butter", "cinnamon", "instant banana pudding mix", "Splenda sugar substitute", "allspice", "vanilla extract", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.3 [FatContent] 27.5 [SaturatedFatContent] 16.0 [CholesterolContent] 87.8 [SodiumContent] 462.6 [CarbohydrateContent] 42.8 [FiberContent] 1.4 [SugarContent] 32.3 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Cut the Bananas up Add 1/2 the cream cheese and blend with mixer. add the rest of ingredients blending after each one. Pour into Graham Cracker Crust. Refrigerate for 5 hours. Serve keep in fridge.
[Name] Slow Cooker Whole Chicken [AuthorId] 2001854087 [AuthorName] Eva B. [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2018-09-21T23:30:00Z [Description] I've never had much luck cooking a whole chicken in the instant pot or crockpot. The chicken ends up tender but the skin winds up with a rubbery, inedible texture. Now I finish the chicken in the oven to crisp up the skin and it makes all the difference. My husband thought i picked up a rotisserie chicken from the grocery store! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["5", NA, "2", "2", "1", "1"] [RecipeIngredientParts] ["whole chickens", "bacon grease", "lemon", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.1 [FatContent] 32.3 [SaturatedFatContent] 9.6 [CholesterolContent] 136.8 [SodiumContent] 130.1 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 31.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Spray the insert to the Slow Cooker with cooking spray. I like to use the Slow Cooker liners, so I sprayed the inside of the liner. 2. Place a metal trivet (I used the one that came with my Instant Pot] in the center of the Slow Cooker. You can also make a metal ring out of aluminum foil. 3. Removed the giblets and rinse and pat the chicken dry. 4. Rub bacon grease on the chicken and sprinkle liberally with seasoning. 5. Stuff the onion quarters and lemon quarters inside the cavity. 6. Place the chicken in the Slow Cooker breast side up. 7. Cook on high for 3-4 hours or until the internal temperature is 165 degrees F. 8. Remove chicken from Slow Cooker and place on a baking dish. I did this by placing tongs underneath the trivet and through the cavity to not disturb the skin. 9. Place chicken in a preheated oven at 375 degrees for 30 minutes (or until the skin is crispy and brown]. If using a broiler safe dish you can broil for 5 minutes instead.
[Name] Scalloped Potatoes [AuthorId] 2002279220 [AuthorName] lupaluna2004 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-09-21T23:31:00Z [Description] An easy dish to refridgerate after a weekend for an easily reheated dinner. My family almost always gobbles this up in a matter of hours, so I usually double my recipe. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1 1/2", "1/2", "1/2", "1/2", "1 3/4"] [RecipeIngredientParts] ["yukon gold potatoes", "butter", "all-purpose flour", "milk", "salt", "ground black pepper", "swiss cheese", "extra-sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.4 [FatContent] 15.2 [SaturatedFatContent] 9.6 [CholesterolContent] 46.5 [SodiumContent] 331.0 [CarbohydrateContent] 16.8 [FiberContent] 1.2 [SugarContent] 0.7 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Coat 9 by 13 glass baking dish with cooking spray, or butter. Slice potatoes with a mandoline, or thinly with a sharp knife. Place potatoes into a bowl of cold water to prevent them from browning while you make the cheese sauce. Melt butter in a small saucepan over medium. Whisk in flour until there are no lumps, then add milk, salt, and pepper. Add 1/2 cup of swiss cheese and 1/2 cup of cheddar cheese. Reduce heat to low and continue to stir until the sauce bubbles around the edges. Add 1 cup cheddar cheese to the sauce and stir until it melts. Make one layer of overlapping potato slices in the greased pan, and then pour sauce over it. Repeat until all of the potato slices and sauce are used, and then sprinkle the top with remaining 1/4 cup of cheddar cheese. Bake uncovered in preheated oven for 45 minutes, or until potatoes are tender.
[Name] Mashed Spaghetti Squash [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT15M [PrepTime] PT12M [TotalTime] PT27M [DatePublished] 2018-09-21T23:32:00Z [Description] When I overcooked spaghetti squash in an instant pot, I turned it into a tasty side dish that looked like buttery mashed potatoes and tasted like it. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["spaghetti squash", "butter", "chives", "onion powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.9 [FatContent] 11.7 [SaturatedFatContent] 7.2 [CholesterolContent] 35.6 [SodiumContent] 360.6 [CarbohydrateContent] 6.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 1 Spaghetti squash [RecipeInstructions] Take the pulp out of the spaghetti squash. Overcook to where it is mushy (8 minutes in an instant pot and allow a 4 minute natural release time]. In the oven 375 at approximately 1 hour. Add all but the last ingredient and mix with a hand mixer to get a mashed potato consistency. Add whipping cream until creamy. If it is to creamy you may add instant potato flakes a little at a time to stiffen.
[Name] Gluten Free Sweet and Sour Pork [AuthorId] 2002280405 [AuthorName] ashiieimperfect [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-09-21T23:33:00Z [Description] Crispy pork pieces in a sticky sweet syrup served with steamed rice. This sweet and sour pork is the perfect dish to sweeten up your gluten free dinners. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1/2", "500", "1", "1", "1/4", "1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["cornflour", "arrowroot", "salt", "water", "pork", "garlic paste", "caster sugar", "white vinegar", "soy sauce", "water", "cornflour", "tamarind paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.8 [FatContent] 15.7 [SaturatedFatContent] 4.5 [CholesterolContent] 105.0 [SodiumContent] 908.3 [CarbohydrateContent] 39.5 [FiberContent] 2.0 [SugarContent] 15.0 [ProteinContent] 36.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Crispy Pork. Combine the cornflour, arrowroot flour and salt with water. Cut your pork into cubes and coat them in the batter. Heat oil in a deep pan. You can test that the oil is hot enough by dropping in a tiny bit of batter, it if bubbles up straight away it's ready. Fry the pork pieces in the oil until they are golden and cooked through, roughly 3-5 minutes. Sweet and Sour Syrup. Heat sesame oil over medium heat. Add the garlic, caster sugar, vinegar, soy sauce and a cup of water. Cook until the sugar dissolves. Combine the cornflour with 2 tablespoons of water; add this to the pan and whisk it until it begins to bubble up and boil. Simmer for 2 minutes and stir in the tamarind paste. Whisk until well combined and then set aside. Recipe Notes. To add in some vegetables, you can chop up red and green capsicum and add it in with the garlic and oil. Cook it until soft before continuing on to the next step.
[Name] Crock-Pot Chicken Cacciatore [AuthorId] 839730 [AuthorName] FloridaFoodFan [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-09-21T23:35:00Z [Description] Make and share this Crock-Pot Chicken Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1/4 - 1/2", "14", "14", "13", "1/4", "1/4", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["onion", "chicken thighs", "diced tomatoes", "mushrooms", "green olives", "red bell pepper", "dry white wine", "garlic powder", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.2 [FatContent] 26.4 [SaturatedFatContent] 7.1 [CholesterolContent] 120.7 [SodiumContent] 711.6 [CarbohydrateContent] 26.9 [FiberContent] 6.1 [SugarContent] 16.3 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thinly slice onion, place in the bottom of crockpot. Trim fat off chicken, sprinkle with garlic salt and layer on top of onions. In a separate bowl, combine rest of ingredients, pour over chicken. Cook on low for 6 hours. Serve over pasta.
[Name] EGG AND MUSHROOM BURRITOS [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-09-22T08:59:00Z [Description] Khyati's Health-O-Meter Says: Burritos are very delicous and healthy with eggwhites and veggies. A complete meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/mzrcYNyXSz2TCNWwHJ4d_1536675027_large.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["button mushroom", "spinach", "whole wheat tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.9 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Step 1.", "Heat oil in a non-stick pan and sauté mushrooms for 2 mins, add the spinach & cook for 1 more minute.", "Step 2.", "Pour beaten eggs over mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.", "Step 3.", "Continue cooking until thickened and no visible liquid egg remains (Do not stir constantly]. Season with salt and pepper.", "Step 4.", "Place egg mixture into center of tortilla fold in sides of tortilla, then roll up burrito-style." ]
[Name] SWEET & SAVORY HOMEMADE KETCHUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-09-22T12:59:00Z [Description] This deliciously addictive condiment can be used on burgers, hot dogs, pork chops, grilled chicken breasts, etc. It’s so yummy, you might have to make another batch sooner than you think... VIDEO https://www.youtube.com/watch?v=B0UBIaAGHp4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iB4mlXJiRSuLjHbrETqz_Catchup-Maison-5-496x372%5B1%5D.jpg" [RecipeCategory] Fruit [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "8", "4", "3", "2", "2", "2"] [RecipeIngredientParts] ["tomatoes", "apples", "granulated sugar", "white vinegar", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 264.6 [CarbohydrateContent] 49.1 [FiberContent] 3.0 [SugarContent] 44.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 18 jars of 250ml [RecipeInstructions] Put tomatoes, onions and apples thru a grinder or Videlia Chop®. Put them in a saucepan and add sugar, vinegar and salt. Wrap the pickling spice in a cotton cheese cloth and add to the mixture. Cook, uncover, at medium heat for 1 ½ hour or until it thicken; stir often. If too chunky, use an immersion blender. Pour the mixture into sterilized jars and sealed. Makes about 18 250ml jars.
[Name] Juicy Pan-Seared Pork Chops With Citrus Dressing [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2018-09-22T13:20:00Z [Description] From Bon Appetit https://www.bonappetit.com/recipe/pan-seared-pork-chops-with-citrus-dressing?intcid=inline_amp and step by step instructions - https://www.bonappetit.com/story/easy-juicy-pork-chops-recipe [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1", "2", "1", "2", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["kosher salt", "fresh ground pepper", "sugar", "olive oil", "lemon zest", "fresh lemon juice", "garlic clove", "Dijon mustard", "dried oregano", "ground cumin", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.0 [FatContent] 24.9 [SaturatedFatContent] 6.9 [CholesterolContent] 137.3 [SodiumContent] 443.4 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ teaspoons sugar. Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest]. Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ teaspoons sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper. Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
[Name] Autumn Apple Pumpkin Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2018-09-22T16:19:00Z [Description] Autumn Apple Pumpkin Bread is a delicious way to welcome fall! This simple yet delicious quick bread is bursting with the flavors of the season! Try this for brunch! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/JAF1C9EITYiJLxUTFshQ_2.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1/2", "3/4", "1/4", "4", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["pumpkin", "apples", "eggs", "butter", "honey", "milk", "flour", "baking soda", "cinnamon", "nutmeg", "clove", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.5 [FatContent] 5.9 [SaturatedFatContent] 3.5 [CholesterolContent] 34.5 [SodiumContent] 124.6 [CarbohydrateContent] 22.4 [FiberContent] 1.0 [SugarContent] 10.4 [ProteinContent] 2.4 [RecipeServings] 36.0 [RecipeYield] 3 Loaves [RecipeInstructions] Heat oven to 350 degrees. Butter and flour three 9\" x 4\" loaf pans; or line with parchment paper so that edges overhang. Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended. Add cane sugar and beat well. In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger. Stir into the pumpkin mixture and beat well at medium speed for three to four minutes. Peel and dice the apples; stir into batter. Pour evenly into prepared loaf pans. Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Loosen with sharp knife and invert pans onto baking sheet. Serve warm or cool and store. Freezes well. 3 Loaves.
[Name] Rotisserie Chicken [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2018-09-22T21:02:00Z [Description] This is fall off the bone delish! You can opt of the brine step and go straight to cooking the chicken for faster prep. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/cRCUe4BYSJSDgnKKubsq_maxresdefault%20(1).jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "4", "4", "1", "1/2", "1", "1", "1", "1/2", "1/8", NA] [RecipeIngredientParts] ["whole chicken", "kosher salt", "brown sugar", "broth", "water", "paprika", "salt", "sugar", "onion powder", "garlic powder", "pepper", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.5 [FatContent] 53.5 [SaturatedFatContent] 15.3 [CholesterolContent] 244.2 [SodiumContent] 15870.3 [CarbohydrateContent] 17.5 [FiberContent] 0.8 [SugarContent] 15.2 [ProteinContent] 58.3 [RecipeServings] 4.0 [RecipeYield] 1 chicken [RecipeInstructions] Brine: Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining. Chicken Prep: Preheat rotisserie oven for 400 degrees. Mix all the seasonings together in a small bowl and set aside. Dry the outside of the chicken thoroughly. Truss the chicken (tie down legs and wings]. Rub oil all over chicken. Rub the spices all over the chicken. Place the chicken in the oven and roast at 400°F for 20 minutes. Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound. The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat. Remove from oven and let rest 10-15 minutes before carving.
[Name] Best Pizza Dough [AuthorId] 135525 [AuthorName] Art C [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-09-23T14:20:00Z [Description] Make and share this Best Pizza Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1"] [RecipeIngredientParts] ["self rising flour", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.7 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 4.0 [SodiumContent] 311.7 [CarbohydrateContent] 18.8 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] 1 [RecipeInstructions] Mix the two ingredients together until well mixed. You do not want the dough to be sticky if it is just add a little more flour until the desired texture is reached. Put in a bowl and cover for 15 minutes then roll out to desired pan. Add cheese and desired topping to your liking.
[Name] Juniper Rub [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-09-23T21:35:00Z [Description] Juniper berries lend a piney accent to our Juniper Rub that is used as a flavor booster for grilled chicken or pork. By Cooking Light [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/61/5/tXoELNfTQeUs1y5ELFQD_Juniper%20Rub.JPG" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "2", "6", "1"] [RecipeIngredientParts] ["black peppercorns", "kosher salt", "crushed red pepper flakes", "bay leaf", "olive oil", "sage leaves", "minced garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.0 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 291.2 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 2 teaspoons [RecipeInstructions] Place juniper berries, peppercorns, kosher salt, crushed red pepper, and bay leaf in a coffee or spice grinder. Process until finely ground. Combine juniper mixture, olive oil, sage leaves, and garlic.
[Name] Creamy Tomato Soup With Buttery Croutons (Food and Wine) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-25T02:13:00Z [Description] Yowzers. This is terrific. I love how creamy this is, and the homemade croutons top it off nicely. Great with grilled cheese or mac n cheese or just by itself. I doubled the recipe, but I'll post as written. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "3", "5", "1", "2/3", "1", "1/4", "1/4", "1/4", NA, NA, "4"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "onion", "garlic cloves", "water", "heavy cream", "sugar", "crushed red pepper flakes", "celery seed", "dried oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.2 [FatContent] 18.2 [SaturatedFatContent] 9.2 [CholesterolContent] 46.4 [SodiumContent] 13.0 [CarbohydrateContent] 5.1 [FiberContent] 0.4 [SugarContent] 2.9 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
[Name] Cherry Tomato Caprese Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-09-25T02:16:00Z [Description] This was wonderful with my friend's garden-fresh cherry tomatoes. Recipe courtesy of Southern Living. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "8", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["cherry tomatoes", "fresh mozzarella balls", "extra virgin olive oil", "kosher salt", "black pepper", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.9 [FatContent] 13.3 [SaturatedFatContent] 4.7 [CholesterolContent] 22.4 [SodiumContent] 472.9 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 2.3 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine tomatoes, mozzarella, oil, vinegar, salt, and pepper in a large bowl. Stir in basil, and serve immediately.
[Name] Apple Crisp With Oat Topping [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-09-25T02:22:00Z [Description] This was terrific with my friend's apples from her tree. I'm glad I doubled the recipe, because it disappeared very quickly. I've posted the recipe as written. I served with vanilla ice cream, caramel sauce, and fresh whipped cream (I added a little confectioners' sugar and vanilla to the cream). Recipe courtesy of allrecipes.com and realnakedchef. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1", "3/4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["apples", "white sugar", "ground cinnamon", "brown sugar", "old fashioned oats", "all-purpose flour", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.1 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 61.0 [SodiumContent] 222.3 [CarbohydrateContent] 126.9 [FiberContent] 9.2 [SugarContent] 88.3 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Toss apples with white sugar and half teaspoon cinnamon in a medium bowl to coat. Pour into a 9 inch square baking dish.", "Mix brown sugar, oats, flour, and a teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.", "Spread over the apples to the edges of the baking dish. Pat the topping gently until even.", "Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes." ]
[Name] This Restaurant Serves Gluten Free Avocado Toast… [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT6M [PrepTime] PT12H [TotalTime] PT12H6M [DatePublished] 2018-09-25T20:15:00Z [Description] At Bowl & Blade in Park Slope, Brooklyn, Executive Chef Adin Langille has developed a meal that is perfect for gluten free individuals: avocado toast on a falafel waffle. As a nod to the restaurant’s slogan “Good Eats, Healthy Vibes” all menu items aim to please health-conscious individuals in search of affordable, high-quality ingredients. The dishes are made-to-order and prepared in front of the customer. Want to make the at-home version? Check out the recipe below. Bon Appetit! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/9EOhi7V0REu3SoPKM6fj_Picture5.png" [RecipeCategory] Free Of... [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "8", "10", "38", "38", "7", "68", "7", "6", "68", "1 1/2", "200", "8", "63", "2", "155", "20", "300"] [RecipeIngredientParts] ["dried garbanzo beans", "lemon zest", "garlic", "cilantro", "parsley", "salt", "olive oil", "cumin", "baking soda", "sweet onions", "cardamom", "tahini", "salt", "lemons", "cumin", "olive oil", "honey", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1181.0 [FatContent] 86.3 [SaturatedFatContent] 11.7 [CholesterolContent] 0.0 [SodiumContent] 1943.3 [CarbohydrateContent] 82.8 [FiberContent] 23.2 [SugarContent] 15.6 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] 4-5 Portions [RecipeInstructions] Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste. Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 minute. Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce. Allow sauce to cool in the fridge for an hour before serving. Top falafel waffle toast with smashed avocado, radishes, cherry tomato, cilantro and pickled onion. Drizzle some tahini sauce over the top of the toast and enjoy!
[Name] Virgin Piña Colada [AuthorId] 2002279220 [AuthorName] lupaluna2004 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-09-25T20:19:00Z [Description] Make and share this Virgin Piña Colada recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Coconut", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "3/4", "1/4", "2"] [RecipeIngredientParts] ["crushed pineapple", "heavy cream", "2% low-fat milk", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.1 [FatContent] 16.9 [SaturatedFatContent] 10.5 [CholesterolContent] 62.4 [SodiumContent] 27.1 [CarbohydrateContent] 16.8 [FiberContent] 0.2 [SugarContent] 14.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put ice, pineapple juice, pineapple, cream, sugar and milk into a blender. Blend until smooth.
[Name] Southwestern Chopped Salad With Avocado Dressing [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2018-09-25T20:19:00Z [Description] Make and share this Southwestern Chopped Salad With Avocado Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/2", "1", "1", "2", "2", "15", "1", "1", "1", "1", "1/4", "1/2", "1/2", "1/4", "3"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "salt", "cumin", "chili powder", "romaine lettuce", "bell pepper", "tomatoes", "avocados", "black beans", "corn", "avocado", "lime", "garlic clove", "olive oil", "salt", "pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.1 [FatContent] 50.8 [SaturatedFatContent] 8.2 [CholesterolContent] 46.4 [SodiumContent] 952.9 [CarbohydrateContent] 50.2 [FiberContent] 22.9 [SugarContent] 7.2 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix salt, cumin, and chili powder in bowl. Season the chicken breasts. In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn’t be pink in the center. Cut the chicken into slices. In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados. Serve in bowl. Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness. The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks. Toss the salad with the desired amount of dressing and serve.
[Name] Best Keto Almond Flour Biscuits [AuthorId] 2002283386 [AuthorName] Nancy H. [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2018-09-25T20:27:00Z [Description] Tried numerous recipes for a low carb biscuit and my search is finally over. Easy and quick to make. Great for breakfast or to satisfy a sweet craving by adding cinnamon sugar or low carb pancake syrup. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["egg", "sour cream", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.2 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 36.0 [SodiumContent] 237.4 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] 6 Biscuits [RecipeInstructions] Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In small mixing bowl use a wire whip to mix the egg, sour cream and salt. Using a rubber spatula incorporate the almond flour, then the baking powder. Drop with cookie scoop on to prepared baking sheet into 6 mounds. Do not flatten. Bake at 350 for 18-20 minutes.
[Name] Lemon Grass Ginger Broth [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2018-09-25T21:02:00Z [Description] Make and share this Lemon Grass Ginger Broth recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "10", "2", "3", "5", "3", "2", "2"] [RecipeIngredientParts] ["chicken broth", "chicken", "lemongrass", "ginger", "cayenne pepper", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.6 [FatContent] 40.5 [SaturatedFatContent] 11.6 [CholesterolContent] 213.0 [SodiumContent] 832.7 [CarbohydrateContent] 17.0 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 59.3 [RecipeServings] 19.0 [RecipeYield] nan [RecipeInstructions] heat chicken broth to simmer. prepare meats add to broth. add lemon grass to sopup. add ginger and cayenne pepper. bring to boil. add white rice. reduce to simmer let simmer 3 hours. serve hot.
[Name] Apple Butter and Sage Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-09-26T13:12:00Z [Description] This easy recipe is all things fall. Pan seared pork chops with apple butter, sage, a splash of balsamic, and a little browned butter. It doesn't get simpler, cozier, or more delicious than this pork chop recipe. Great any night of the week with a side of creamy polenta and a colorful salad. https://www.halfbakedharvest.com/apple-butter-and-sage-pork-chops/#bo-recipe [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", NA, "3", "12", "2", "2", "1 -2", "1", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "salted butter", "fresh sage leaves", "garlic cloves", "apple butter", "apple", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.8 [FatContent] 49.0 [SaturatedFatContent] 18.8 [CholesterolContent] 183.1 [SodiumContent] 267.7 [CarbohydrateContent] 22.4 [FiberContent] 2.7 [SugarContent] 16.7 [ProteinContent] 42.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the broiler to high. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!
[Name] Pasta Al Limone [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-09-26T13:17:00Z [Description] This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance. https://www.bonappetit.com/recipe/pasta-al-limone?intcid=inline_amp [Images] character(0) [RecipeCategory] Spaghetti [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "12", NA, "3/4", "6", "3", NA] [RecipeIngredientParts] ["lemon", "spaghetti", "pasta", "kosher salt", "heavy cream", "unsalted butter", "parmesan cheese", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.9 [FatContent] 41.2 [SaturatedFatContent] 25.1 [CholesterolContent] 125.7 [SodiumContent] 350.4 [CarbohydrateContent] 67.3 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a vegetable peeler, remove 2\"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest and transfer to a large pot (like a Dutch oven]. Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside. Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce]. Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat. Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it]. Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.] Stir in reserved lemon juice; season with more salt, if needed. Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
[Name] EASY BABa GHABOUSH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-09-26T15:48:00Z [Description] This smooth and easy Baba Ghanoush has a nice smoked & nutty taste. This Mediterranean dip is a great appetizer to serve along with pita wedges & crudités. VIDEO https://www.youtube.com/watch?v=z3PclEd9QQ0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/nLcMYqtMTok5T27kzxJ0_Baba-Ganouj_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "3", "1/2", "1/2", "1/4", "1/2", "1 1/2", "1/8"] [RecipeIngredientParts] ["eggplants", "extra virgin olive oil", "tahini", "lemon juice", "garlic cloves", "sea salt", "ground cumin", "black pepper", "parsley", "mild paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.6 [FatContent] 42.8 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 619.2 [CarbohydrateContent] 44.0 [FiberContent] 22.1 [SugarContent] 13.8 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Brush halved eggplants with oil enough to cover flesh. Place flesh-side down on a lightly greased baking sheet lined with foil and, using a fork, prick skin in few places. Transfer to a 425ºF preheated oven; bake for 50 minutes or until very soft. Remove from the heat and cool for 15-20 minutes before scooping out flesh into a colander to drain; discard skin. Stir flesh to remove any liquid. Transfer to a food processor fitted with the blade attachment and add tahini, lemon juice, garlic, sea salt, cumin, smoked paprika, black pepper, and 1 ½ tablespoons oil; process until nicely smooth, about 3 minutes. Cool to room temperature before adding 1 tablespoons chopped parsley; process once again for 10 seconds. Transfer dip to a serving bowl; drizzle about ½ tablespoons oil on top. Sprinkle with mild paprika and the remaining parsley. PITA WEDGES: Cut pita into wedges, transfer to a baking sheet and bake at 375ºF for 6-8 minutes.
[Name] Mean Girls Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-09-26T16:03:00Z [Description] Make and share this Mean Girls Doll 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/53/70/33/wkVFPLI7R3OY5R6vLQ09_IMG_5807.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/33/qHXJtX7kQ8KKtLmMytEd_IMG_5781.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/33/GqkdyD0IRfqJY4D7SUqg_IMG_5791.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/33/xH28BCACSjen3qZmpU4M_IMG_5798.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "24", "10", "10", "5"] [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] nan [RecipeYield] 1 cake [RecipeInstructions] Bake two 16 oz cake recipes in a Wiltons doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream in between each layer. Crumb coat the entire cake. Add a second Layer of Cake and 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. Place your doll into the middle of the cake. Cover the doll's waist with red fondant. Blend the fondant into the rest of the cake. Roll out a large piece of red fondant and cut it into a 14in circle. Cut a line starting from the center of the circle out to the edge. Use a round cookie cutter to remove a circle large enough to accommodate the doll's waist. Wrap the fondant around the cake making sure that the seam is placed at the back of the dress. Enhance the folds at the bottom of the cake. Use water to seal the back of the dress. Wrap a rectangle of fondant around the doll's chest leaving its belly button exposed. Wrap a black strip of fondant around the doll's waist to create a belt. Measure 1.5 inches at the bottom of the dress. Add 1.5 inch strip of white fondant around the bottom of the cake to create a border. Use a sculpting tool to add texture to the fondant. Add two strips of red fondant to give the top straps. Add white fondant to the neckline of the dress to give the top detail. Paint the arms and hands of the doll black to give the doll gloves. Wrap a triangle around the dolls head to give the doll a Christmas hat. Aadd white fondant to create the rim of the hat.
[Name] Lady Gaga Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-09-26T16:16:00Z [Description] Make and share this Lady Gaga Doll 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/53/70/34/cAU0rEfoR1Wv7QHKxT9g_IMG_6089.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/34/76AQhw0yQUSWBYv6SnZJ_IMG_6108.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/34/jJVFhaNtQkGYVr5F9jRL_IMG_6120.JPG"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "24", "24", "1"] [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] nan [RecipeYield] 1 cake [RecipeInstructions] Bake two 16 oz cake recipes in a Wiltons doll cake pan. Remove the cakes from the pan and slice the cake into three equal layers. Stack the cakes with buttercream in 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 14in circle of white fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Wrap fondant around the doll's waist. Use a large fondant roller to create large indentations at a 45-degree angle. Create meat-like panels of fondant by placing 2 different shades of red fondant next to each other. Use White and Pink fondant to create connective tissue and silver skin. Blend the fondants together with a fondant roller. Tear the edges of the fondant to create a meaty look. Apply the meat panels to the bottom of the dress at a 45-degree angle. Use sculpting tools to add meat texture. Add texture to the connective tissue and silverskin separately to make the panels look more realistic. Cover the bottom of the dress with 4 -5 panels of fondant. Add a smaller panel of meat fondant to the doll's waist. To create a short skirt. Layer 2 skirts on top of each other. Cover the doll's chest with 2 triangles of meat fondant to create a deep v neckline. Add gel to the dolls hair and comb. Add a tiny panel of meat fondant to create the doll's hat.
[Name] Wicked Witch Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-09-26T16:24:00Z [Description] Make and share this Wicked Witch Doll 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/53/70/35/RVF0wlhQ4Gg6vcZTSeWv_IMG_5683.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/35/g8HNMX5hQiK1DiPUlvkz_IMG_5672.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/35/IvoGlKqGSvBZ17n23knP_IMG_5714.JPG"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "24", "35", NA, NA] [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] nan [RecipeYield] 1 cake [RecipeInstructions] Bake two 16 oz cake recipes in a Wiltons 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 14in circle of black fondant. Enhance the folds at the bottom of the cake. Place your doll in the middle of the cake. Wrap fondant around the doll's waist. Use sculping tool to blend the fondant at the waist into the rest of the cake. use a fondant crank to create a thin fondant rope. Starting at the doll's waist zigzag 2 fondant ropes at a 45-degree angle to give the doll cake a lace detail. Cut out the fabric pattern. Place the fondant on the cake next to the lace detail 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 a veining sculpting tools. Wrap a rectangle of fondant around the doll's arm to create sleaves. Wrap a rectangle of fondant around the doll's chest. Wrap the right arm with fondant to create a sleave. Use a sculpting tool to create a zigzag guide on the chest. Using the zigzag as a guide, apply the rope to create lace detail for the chest. wrap a rectangle of black fondant around the doll's neck to create a shawl. apply a red triangular shape of fondant to the front of the cake at a 45-degree angle. Wet the red fondant with vodka and sprinkle red edible shimmer on to the panel. Randomly apply candy-coated chocolate on to the red panel. Sprinkle the entire dress with red edible shimmer. Place on the wicked witches hat.
[Name] Daenerys Targaryen Doll Cake [AuthorId] 2002160127 [AuthorName] koalipops [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-09-26T16:31:00Z [Description] Make and share this Daenerys Targaryen Doll 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/53/70/36/gl7lhwQdRX2ZIygdLeKS_IMG_6232.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/36/kYES4lxvR0SOS94GCcBX_IMG_6230.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/36/mFoz5GhDTQZ7hG7BlWOr_IMG_6188.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/36/qJo13yU2TXC27pdZFYDN_IMG_6220.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "48", "35", NA, "1"] [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] nan [RecipeYield] 1 cake [RecipeInstructions] ["Bake two 16 oz cake recipes in a Wiltons doll cake pan.", "Remove the cakes from the pan and slice the cake into three equal layers.", "Stack the cakes with buttercream in between each layer.", "Crumb coat the entire cake.", "Smooth 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 14in circle of white fondant.", "Enhance the folds at the bottom of the cake.", "Place your doll in the middle of the cake.", "Cover the waste of the doll with pink fondant.", "Blend the fondant around the doll's waist into the rest of the cake.", "Cover the left side of the cake with a panel of blue fondant leaving the front of the cake exposed at a 45-degree angle.", "Add folds to the bottom of the cake.", "Use a sculpting tool to add texture to the blue panel.", "Use a small fondant roller to add large indentations to the exposed white fondant.", "Roll out more white fondant.", "Cut out a petal shape with a fondant petal cutter.", "Place the petal onto an impression mold to add texture.", "Repeat this process to create 35 - 40 petals.", "Add the petals to the exposed white fondant at a 45-degree angle.", "Starting at the bottom of the dress, layer the petal and work your way to the waist of the doll.", "Wrap the dolls arms in rectangles of blue fondant.", "Create a coat by wrapping and overlapping two rectangles of fondant around the doll's chest.", "Cutout and add texture to a small triangle of fondant.", "Place the triangle on top of the doll's shoulder to create a shoulder pad.", "With a mustard colored fondant cutout a long triangle.", "Divide the triangle into 5 separate pieces.", "Add a border to each piece.", "Paint gold luster dust onto each piece.", "Overlap the triangle onto the edge of the blue fondant.", "Add a smaller triangle of gold fondant to create a shoulder pad for the other shoulder.", "Using royal icing and a Wilton round tip to pipe out two borders to give the dress detail.", "Add detail to the top of the dress using a piping bag and a round tip.", "Paint gold luster dust on the the petals on the side of the dress." ]
[Name] Garlic Baked Brie Spider [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-09-26T18:00:00Z [Description] A creepy, crawly, cheesy arachnid appetizer. This spider is sure to weave webs of deliciousness with brie, garlic, herbs, prosciutto and crispy puff pastry. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/37/V5uFj6fyT8mBe4Um3KP5_0S9A6349.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/37/tadlBT4ISweG4tpy5HfI_0S9A6389.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/37/PDqc5zoTiege7SrgYy2n_0S9A6333.jpg"] [RecipeCategory] Cheese [Keywords] ["Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "3 -4", "2", "4", "1/2", "1/2", "1", "1", NA, "1"] [RecipeIngredientParts] ["garlic cloves", "puff pastry", "prosciutto", "black olives", "olive oil", "rosemary", "thyme", "basil", "salt", "black pepper", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 819.0 [FatContent] 61.7 [SaturatedFatContent] 14.1 [CholesterolContent] 46.5 [SodiumContent] 379.1 [CarbohydrateContent] 56.2 [FiberContent] 2.0 [SugarContent] 1.0 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice a grid on top of a brie wheel; approximately 4 slits horizontally and vertically. Insert thinly sliced garlic in the slots. To make the spider legs: roll out a sheet of puff pastry dough; then a layer of prosciutto on top; cut 1-2\" strips. To make the spider's head: take a puff pastry dough and make it into a small ball (the size of a large meatball]; slice black olives and insert them into the ball to make the eyes and fangs. Position the head and brie wheel on a baking sheet lined with parchment paper. Twist each strip of pastry dough/prosciutto and place them around the spider's body to form the legs. In a bowl, mix olive oil, rosemary, thyme, basil, salt and black pepper; spoon the mixture over the brie cheese wheel. Brush egg wash over the head and legs. Bake at 400°F for 15 minutes.
[Name] Frankenstein Sushi [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2018-09-26T18:00:00Z [Description] Make and share this Frankenstein Sushi 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/53/70/38/JtyTasepRVeYKehOImps_0S9A6436.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/38/tHNNg5W7QVagmQqwfaes_0S9A6406.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/38/mog7ExjkRFGXLc5j4efw_0S9A6445.jpg"] [RecipeCategory] Japanese [Keywords] ["Asian", "Kid Friendly", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "3", "2", "1"] [RecipeIngredientParts] ["carrot", "seasoned rice vinegar", "rice", "tea", "nori", "mozzarella string cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.4 [FatContent] 5.0 [SaturatedFatContent] 2.3 [CholesterolContent] 12.0 [SodiumContent] 182.2 [CarbohydrateContent] 63.7 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice and carve the carrot to resemble Frankenstein's hair; boil the carrot in water and dashi broth for 5-10mins or until tender. Mix seasoned rice vinegar in a bowl of cooked rice. Sprinkle matcha powder over the rice; mix until the rice has a green tint. Lay a seaweed sheet over a bamboo mat; add another partial sheet to extend it; using a damp finger (dip in water] to adhere them together; approx 5\"x 10\" (depending on how large you want to make the head]. Lay down the carrot as the first layer on the middle of the nori sheet. Place the green-tinted rice over the carrot to create the forehead. Wrap each of the 2 mozzarella sticks with a sheet of nori (creating a dark outline for the eyes]; use a damp finger to seal the nori; and place them over the layer of rice. Add another layer of rice. Slice a cooked hot dog horizontally (the mouth]; then place on top of the rice. Add a final layer of rice. Enclose with the seaweed and tighten the bamboo sheet; applying gentle pressure to seal the head/face together. Using a sharp knife, cut the sushi roll into 5-6 even pieces. Serve with soy sauce and wasabi.
[Name] Thanksgiving Turkey Meatloaf [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2018-09-26T18:00:00Z [Description] Make and share this Thanksgiving Turkey Meatloaf recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/39/tdLNZdWmSv2KBkwyi4ti_0S9A9160.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/39/TQaDDh9KRBqiDup3gXGF_0S9A9166.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/39/KrFcG5LyRtSajOVQ4hEa_0S9A9175.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Poultry", "Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "2", "2", "1/2", NA, "2 1/2", "1/2", "1/2", "1/8", "1", "1"] [RecipeIngredientParts] ["milk", "egg", "onion", "celery", "carrot", "rosemary", "sage", "salt", "black pepper", "ground turkey", "cranberries", "ketchup", "rosemary", "sage"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 342.3 [FatContent] 16.2 [SaturatedFatContent] 4.6 [CholesterolContent] 164.4 [SodiumContent] 564.1 [CarbohydrateContent] 10.2 [FiberContent] 1.3 [SugarContent] 6.3 [ProteinContent] 39.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] to make the meatloaf: In a bowl, combine seasoned stuffing, milk, eggs; stir then add diced onions, diced celery, shredded carrots, chopped sage, rosemary, salt, and black pepper; then add ground turkey and mix. Form the shape of a turkey (its body, wings, legs] on a parchment-lined baking sheet. to make the sauce: In a small bowl, combine the canned cranberries, ketchup, hot sauce, chopped rosemary and sage. Apply a thick coating of the sauce over the turkey-shaped meatloaf. Bake 375°F for 50 minutes. Garnish/decorate with anything Thanksgiving-like such as lemons, sage leaves, whole rosemary, fresh or frozen cranberries.
[Name] Scalloped Potato Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2018-09-26T18:00:00Z [Description] Make and share this Scalloped Potato Lasagna 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/53/70/40/lkuPlHlvTfyUeamZk8sP_0S9A9078.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/40/we03dKBXRTqHBqAnVDW2_0S9A9041.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/40/VCi8XgZvTY2nO1gUflLR_0S9A9093.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "2", "1/2", "3/4", "1/2", "1/2", "2", "2", "1", "1/4", "1 1/2", "1/2", "6", "2"] [RecipeIngredientParts] ["russet potatoes", "garlic cloves", "onion", "ground beef", "salt", "black pepper", "butter", "flour", "milk", "parmesan cheese", "mozzarella cheese", "parmesan cheese", "heavy cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.4 [FatContent] 29.3 [SaturatedFatContent] 16.0 [CholesterolContent] 108.1 [SodiumContent] 662.2 [CarbohydrateContent] 19.1 [FiberContent] 1.9 [SugarContent] 1.4 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. After peeling the skin, make scalloped potatoes using a mandolin. Place one layer of the thin potatoes in a greased 9\"-by-9\" sized baking pan. In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper. Add a layer of the meat mixture over the layer of scalloped potatoes. In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted. Spoon some of the butter-cheese mixture over the ground beef in the baking pan. Sprinkle on mozzarella cheese. Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese. Top everything with a handful of shredded parmesan cheese, pour over heavy cream. Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered. After the dish cools a little, sprinkle on chopped chives and serve.
[Name] Caramel-Stuffed Crinkle Skillet Cookie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2018-09-26T18:01:00Z [Description] Even a cookie monster can't resist a festive, caramel-stuffed chocolate cookie created in a rustic cast iron skillet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/41/CFbkKLySv67c8Iaic4yw_0S9A9111.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/41/YAayyJdQAC6m9CGCSHX9_0S9A9106.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/41/dWLaqx9bQ5WtbdyMGiQh_0S9A9141.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/3", "3", "2 1/2", "1 3/4", "2", "1/2", "15 -18", "1"] [RecipeIngredientParts] ["sugar", "cocoa powder", "olive oil", "eggs", "vanilla extract", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.7 [FatContent] 18.2 [SaturatedFatContent] 4.0 [CholesterolContent] 94.8 [SodiumContent] 416.1 [CarbohydrateContent] 104.2 [FiberContent] 4.6 [SugarContent] 67.0 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil. Once combined, add the eggs then mix. Add the vanilla extract and mix more. In another bowl combine the dry ingredients: flour, baking soda, and salt; mix. Add the dry ingredients to the wet ingredients; mix. Cover with a plastic wrap, then chill for 2-3 hours. Take half of the cookie mixture and make a loose-looking cookie. Place a layer of caramels on top. Seal the caramels with the other half of the chocolate cookie dough. Coat the giant cookie with rainbow sprinkled. Set the cookie into an 8-inch cast iron skillet. Bake at 350°F for one hour.
[Name] Yummy Lentil Burgers [AuthorId] 2002279220 [AuthorName] lupaluna2004 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-09-27T14:17:00Z [Description] Make and share this Yummy Lentil Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["lentils", "kidney bean", "rolled oats", "onion", "carrot", "garlic", "tomato paste", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 755.2 [CarbohydrateContent] 31.9 [FiberContent] 10.0 [SugarContent] 5.0 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Finely chop onion and red pepper. Shred carrot. Put all ingredients in blender. Blend until coarsely chopped. Chill mixture for 1 hour or more. Shape into patties. Freeze or refrigerate. Use preffered method of cooking to cook your burger.
[Name] Classic Greek Moussaka [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-09-27T18:56:00Z [Description] Moussaka is the classic Greek meal! Layers of potatoes, eggplant, spicy meat topped with a béchamel sauce create the ultimate comfort food! From my family to yours, enjoy this delicious staple of Greek cuisine! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/kr1NlmjLSdiHDb5UqXTn_2.jpg" [RecipeCategory] Greek [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "2", "1", "1/2", "2", "1/2", "1/2", "1", "4", "4", "1/2", "3", "3", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "lamb", "olive oil", "onion", "garlic", "cinnamon", "black pepper", "dried oregano", "tomato paste", "dry red wine", "lemon juice", "butter", "flour", "salt", "milk", "nutmeg", "eggplants", "potatoes", "cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.6 [FatContent] 42.7 [SaturatedFatContent] 20.3 [CholesterolContent] 216.7 [SodiumContent] 848.0 [CarbohydrateContent] 48.3 [FiberContent] 10.9 [SugarContent] 9.1 [ProteinContent] 35.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Prepare the meat sauce: Heat olive oil in a large skillet over medium high heat. Add ground beef and brown for about 10 to 12 minutes. Chop onions and garlic. Add to meat. Continue browning for another 10 minutes. Add the spices and tomato paste. Mix well. Cook and stir for 5 to 6 minutes. Add wine and simmer, uncovered, for 20 minutes. Turn off heat. Mix in lemon juice. Set sauce aside. Peel eggplants. Slice off top and bottom. Slice into 1/4\" rounds. Line a broiler pan with foil. Brush with olive oil Broil eggplant slices 3 to 4 minutes. Turn and broil 2 to 3 minutes longer until browned. Remove from pan and set aside. You will be doing this in 3 to 4 batches. Wash potatoes. No need to peel if using yellow or red potatoes. Cut into 1/4\" slices. Boil in salted water for 5 to 8 minutes; you don’t want them soft, just semi done. Drain and set aside. Prepare the béchamel sauce: Heat butter in a medium saucepan over medium heat. When melted, whisk in flour. Blend well. Slowly pour in milk, whisking constantly. Add salt and nutmeg. Place egg yolks in a small bowl. Stir with fork. Drizzle in one to two tablespoons of the white sauce. Stir into egg yolks. Pour yolk mixture into béchamel sauce. Whisk constantly until thickened and bubbly. Set aside. Heat oven to 350 degrees. Layer a 9\" x 13\" casserole with sliced potatoes, overlapping slightly. Top with half of the eggplant slices. Cover with meat sauce. Top meat sauce with remaining eggplant slices. Sprinkle with 1/2 cup grated cheese. Spoon white sauce evenly over everything. Top with remaining 1/2 cup cheese and fresh basil, torn. Bake at 350 degrees 30 to 45 minutes or until nicely browned. Let cool 10 to 15 minutes. Serves 8.
[Name] Egg Tacos [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-09-28T12:46:00Z [Description] Khyati's Health-O-Meter Says: Protein rich tacos with the addition of heart healthy avocado to provide a balanced meal. It is sure to deliver a whole package of flavours! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/42WP1qO7Ruu5QTmiN9oe_1537205093_large.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", NA, "1/2", NA, "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "fresh ground pepper", "avocado", "tortilla chips", "besan", "salsa", "feta cheese", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.9 [FatContent] 10.7 [SaturatedFatContent] 2.4 [CholesterolContent] 5.7 [SodiumContent] 144.8 [CarbohydrateContent] 18.3 [FiberContent] 5.9 [SugarContent] 3.4 [ProteinContent] 10.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Beat the eggs in a medium bowl. Step 2. Add ¼ teaspoon each salt and pepper. Step 3. In a large nonstick kadai, heat butter over medium-high heat. Cook the eggs for 2-3 minutes until soft. Step 4. Flip in the eggs evenly into the tortilla chips. Step 5. Top with avocado, salsa, cheese and cilantro.
[Name] QUICHE LORRAINE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-09-28T16:18:00Z [Description] This is such a delicious dish that can be served for any meal... breakfast/brunch, lunch and dinner. The perfect recipe when entertaining! VIDEO https://www.youtube.com/watch?v=RfTSvJA9ZL8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/2CaKnS4KQjC7iBqh0C9i_Quiche-Lorraine-1_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "4", "1", "1/3", "1/3", "1 1/2", "1/2", "2", "3", "1", "1", "1/8", "1/2", "1/2", "14", "9"] [RecipeIngredientParts] ["frozen spinach", "bacon", "butter", "red onion", "mushrooms", "black pepper", "garlic cloves", "eggs", "heavy cream", "nutmeg", "cayenne pepper", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.7 [FatContent] 38.6 [SaturatedFatContent] 21.1 [CholesterolContent] 156.3 [SodiumContent] 494.8 [CarbohydrateContent] 16.0 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 17.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375ºF. In a large skillet over medium heat, melt butter. Add onion and suaté until soft but not translucent, about 4 minutes. Add red pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Add mushrooms and black pepper. Cook until reduced, 5 minutes. Remove from heat and set aside.", "In a medium bowl, combine bacon and spinach; mix well and set aside. In a large bowl, whisk together eggs and milk. Add nutmeg, cayenne, pepper, basil and oregano; mix well. Transfer bacon mixture into egg mixture; blend well. Add cooked veggies and combine until well mixed. Sprinkle a few drops of hot sauce. Add grated cheese (or crumbled] and combine mixture until well blended.", "Pour mixture into pie crust and cover edges with foil or place a pie crust shield over top. Transfer to preheated oven and bake for 35 to 45 minutes or until a kniefe inserted in the middle comes out clean. Remove from oven and let it sit for 5 minutes before serving. Serve with a green salad.", "Note: Sauté veggies in a little bacon fat. If using fresh spinach (about 7 oz.], steam for 3-4 minutes, tossing occasionally. Drain and rinse with cold water. Gently squeeze to remove excess water and coarsely chop it. Add sliced tomatoes on top." ]
[Name] Baked Layered Tex Mex Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-09-30T16:24:00Z [Description] I was skeptical about this recipe, and if it would be any good. But it was a hit. I probably used way more cheese and salsa than it called for, and this was an ooey gooey appetizer of deliciousness. If I had homemade leftover chili or homemade salsa it would have been even more over the top. Recipe courtesy of Baked Layered Tex Mex Dip. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "2", "2/3", "2", NA, NA] [RecipeIngredientParts] ["cream cheese", "chunky salsa", "tomatillo salsa", "tortilla chips", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.3 [FatContent] 23.2 [SaturatedFatContent] 13.3 [CholesterolContent] 76.8 [SodiumContent] 895.6 [CarbohydrateContent] 11.3 [FiberContent] 3.1 [SugarContent] 3.7 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan]. In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 remaining shredded cheese. Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese. Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top. Place in oven and bake for 30 to 35 minutes or until bubbly. Remove from oven and sprinkle with chopped scallions on top for garnish. Serve with tortilla chips.
[Name] Best Chocolate Chip Cookie Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-09-30T16:38:00Z [Description] I'm not a chocolate chip cookie fan, but I do like to make them for people. I really dislike recipes that say you have to chill the dough, but I have to confess this recipe was worth the chilling time. Great texture and flavor, and they disappeared. I'm glad I doubled the recipe although I'll post as written. It says it serves 17, but I doubled this serving size and less than 17 people gobbled them up. I don't think anyone would say a cookie is a serving size. Recipe courtesy of Crazy for Crust. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "1", "1", "1/2", "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "light brown sugar", "egg", "vanilla extract", "baking soda", "salt", "all-purpose flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.8 [FatContent] 10.2 [SaturatedFatContent] 6.2 [CholesterolContent] 25.3 [SodiumContent] 114.0 [CarbohydrateContent] 28.2 [FiberContent] 1.2 [SugarContent] 18.3 [ProteinContent] 2.2 [RecipeServings] 17.0 [RecipeYield] 17 cookies [RecipeInstructions] ["Place melted butter in a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer].", "Add granulated and brown sugars and mix on low speed until the mixture is smooth.", "Mix in egg and vanilla extract and mix on medium speed until combined.", "Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.", "Line a cookie sheet with silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough over the cookie sheet. Spacing doesn't matter because you'll be chilling the dough. Cover with plastic wrap and chill for at least 2 hours. I skipped all the parchment paper step and didn't even put it in balls. I just covered my bowl with dough in it and left it until I was ready to bake. There was no way all that was fitting in the fridge, and it seemed like a hassle to me.", "Preheat oven to 350. Line a 2nd sheet with parchment paper or a silicone baking mat. I skipped all this too, and I didn't find anything stuck to my pans because these are full of butter.", "Remove the chilled cookie dough balls from the refrigerator and space them 2 inches apart on cookie sheets. Bake 2 tablespoon sized cookies for 11 to 15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets for at least 10 minutes before removing." ]
[Name] Instant Pot Borscht [AuthorId] 328048 [AuthorName] strawberrybird [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2018-10-01T03:39:00Z [Description] Make and share this Instant Pot Borscht recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Healthy", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "6", "2", "12", "1", "2", "1 -2", NA] [RecipeIngredientParts] ["beets", "carrots", "sweet potatoes", "diced tomatoes", "onion", "broth", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.8 [FatContent] 19.3 [SaturatedFatContent] 7.2 [CholesterolContent] 217.9 [SodiumContent] 711.0 [CarbohydrateContent] 32.4 [FiberContent] 6.8 [SugarContent] 13.7 [ProteinContent] 77.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Mix beets with a little oil to coat and season with salt. Wrap in foil packet.", "Mix carrots and sweet potatoes with a little oil to coat and season with salt. Wrap in a second foil packet.", "Place meat, broth, tomatoes, and onion in instant pot. Put foil packets on top.", "Set for 55 minutes. Natural pressure release for 15 minutes.", "Remove foil packets and open carefully, transferring contents to instant pot. Stir gently. Season with salt and pepper to taste. Serve with sour cream if desired." ]
[Name] SQUASH À La CANADIENNE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-01T14:38:00Z [Description] This is a delicious healthy side dish to serve along with your Thanksgiving dinner or any dinner during the year! VIDEO https://www.youtube.com/watch?v=qS-qi3is3Ys [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Vf3qiPaXS8e4B2kwFoBq_Squash-%C3%A0-la-Canadienne-1024x765%5B1%5D.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["acorn squash", "olive oil", "butter", "maple syrup", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.6 [FatContent] 10.3 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 53.4 [CarbohydrateContent] 9.8 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven at 350ºF. Cut squash in half and remove seeds. Brush inside and edges with olive oil. Place halves on a cookie sheet, flesh down. Cook for about 1 hour; poke with a fork to see if it’s cooked. Remove from the oven and carefully, spoon flesh into a bowl. Add butter, maple syrup and pepper; mix well. For two squashes, double the amount of butter and syrup.
[Name] SQUASH À La CANADIENNE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-01T14:43:00Z [Description] This is a delicious healthy side dish to serve along with your Thanksgiving dinner or any dinner during the year! VIDEO https://www.youtube.com/watch?v=qS-qi3is3Ys [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/s8yBYXuaTfOKFovi5HSx_Squash-%C3%A0-la-Canadienne-1024x765%5B1%5D.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["acorn squash", "extra virgin olive oil", "butter", "maple syrup", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.6 [FatContent] 10.3 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 53.4 [CarbohydrateContent] 9.8 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven at 350ºF. Cut squash in half and remove seeds. Brush inside and edges with olive oil. Place halves on a cookie sheet, flesh down. Cook for about 1 hour; poke with a fork to see if it’s cooked. Remove from the oven and carefully, spoon flesh into a bowl. Add butter, maple syrup and pepper; mix well. For two squashes, double the amount of butter and syrup.
[Name] Maple Syrup Mousse [AuthorId] 420515 [AuthorName] Belloo [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2018-10-01T21:10:00Z [Description] Make and share this Maple Syrup Mousse 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/53/70/52/LFPTjRqNT1eQwsZZ6ghp_Maple%20Mousse3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/52/F391AkNBR4azqZDsp0ah_Maple%20Mousse.jpg"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["maple syrup", "eggs", "gelatin", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.7 [FatContent] 13.4 [SaturatedFatContent] 7.6 [CholesterolContent] 133.8 [SodiumContent] 53.5 [CarbohydrateContent] 27.4 [FiberContent] 0.0 [SugarContent] 23.9 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Dissolve gelatine in the warm water. Beat egg yolks until light yellow and thick. Heat the maple syrup until boiling point (do not boil]. Whisk the dissolved gelatine into hot maple syrup. Pour the maple syrup mixture over the egg yolks while mixing at low speed. Return the mixture to the pan and heat, stirring constantly, until mixture thickens. Put in the fridge until it gets as thick as honey. Beat the egg whites, until stiff. Beat the whipping cream, until stiff. Pour the thickened maple mixture into the egg whites and fold in gently. Fold in the whipped cream. Pour mixture into a pudding mould or dessert bowls. Keep in the fridge a few hours before serving. Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.
[Name] Cauliflower Meatballs [AuthorId] 1662101 [AuthorName] mcp9n [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-10-01T21:21:00Z [Description] VEGETARIAN MEATBALLS! Made without beans (we’re going rogue!) and made instead with cauliflower and brown rice and quinoa. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3/4", "4", "1", "2", "2"] [RecipeIngredientParts] ["cauliflower florets", "quinoa", "brown rice", "eggs", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.3 [FatContent] 8.1 [SaturatedFatContent] 1.4 [CholesterolContent] 74.4 [SodiumContent] 506.7 [CarbohydrateContent] 40.8 [FiberContent] 5.1 [SugarContent] 0.9 [ProteinContent] 11.5 [RecipeServings] 10.0 [RecipeYield] 50 meatballs [RecipeInstructions] ["1. Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.", "2. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture]. Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me].", "3. Cook: Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!" ]
[Name] Cheeseburger Macaroni Casserole [AuthorId] 2001913276 [AuthorName] beansandcream [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-01T21:22:00Z [Description] Ingredients 2 (8 ounce) packages cream cheese, softened 2 cups shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes. Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese. Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving. A [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "2", "2"] [RecipeIngredientParts] ["elbow macaroni", "ground beef", "diced tomatoes", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.6 [FatContent] 38.0 [SaturatedFatContent] 20.4 [CholesterolContent] 130.7 [SodiumContent] 402.1 [CarbohydrateContent] 29.2 [FiberContent] 2.2 [SugarContent] 5.5 [ProteinContent] 25.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes. Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese. Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.
[Name] Chicken Biscuit Casserole [AuthorId] 835936 [AuthorName] persi [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-10-01T21:22:00Z [Description] Easy to throw together. Adjust seasoning to taste (feel free to be generous as this is very mild as written). I got this from my father and use it as a basic guideline and throw in additional veg to use up whatever is in the fridge! Also works using a couple cans of chicken. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "2", "1/2", "1", "1/2", "1 1/2", "1", NA, "1"] [RecipeIngredientParts] ["onion", "butter", "chicken", "mayonnaise", "milk", "red bell peppers", "chopped pimiento", "cheddar cheese", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.3 [FatContent] 20.1 [SaturatedFatContent] 7.8 [CholesterolContent] 87.1 [SodiumContent] 522.2 [CarbohydrateContent] 20.7 [FiberContent] 3.1 [SugarContent] 3.4 [ProteinContent] 22.7 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Preheat the oven to 350. Grease or line 11x7 inch baking dish or 10 inch quiche dish. Chop onion. Heat butter in small skillet and saute onion until tender. Combine cooked onion, soup, chicken, milk, bell pepper and may in bowl then pour into baking dish. Bake in oven 15 minutes. Remove from oven and sprinkle 1 cup of cheese over mixture. Unroll crescent rolls and place on vegetable mixture (or arrange biscuits in a single layer]. Sprinkle with remaining 1/2 cup cheese. Return to oven and bake until biscuits are golden brown and sauce bubbles, usually about 20 minutes.
[Name] Batty Ube Cream Puffs [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2018-10-01T21:23:00Z [Description] These cute cream puffs are scary good, and scary simple! Puff pastry and vanilla pudding mix make the process totally painless, and the spiced ube gives them a unique flavor (almost like a gingersnap cookie) and color that screams Halloween. Light, airy, and full of flavor these batty treats are sure to vanish fast! The filling, chocolate decorations, and puff pastry can all be made ahead, so that it's a snap to assemble for a party or festive dinner.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/Re70ZSyNQaC7WoLxTOAZ_Bats-Hero-Horiz..png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/orslCM6eThyrSa9c9uXx_Bats-Tutorial-11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/1T5YwuhMTyF0z9l44w59_Bats-Tutorial-9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/sqTQn8kaRmaAUX4WPDhx_Bats-Tutorial-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/g5LiKMtRNKDoyghXU9As_Bats-Tutorial-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/rx40640R0KIMGNEBEGQw_Bats-Tutorial-7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/G2hdMcp4SimHJrZ7NZkt_Bats-Tutorial-8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/2tSb74DiQkG0Sgc3f5cF_Bats-Tutorial-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/na3B5i1kSDWF3LLRghk7_Bats-Tutorial-5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/pchHOXoCTBSYW2e8vRF4_Bats-Tutorial-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/7yUuC7DQa2Cd9FrvExEB_Bats-Tutorial-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/9qTClfpaTUipsMnC1Gis_Bats-Tutorial-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/PNpTKQSpTqWeuiaPi6Zx_Bats-Hero-Square-V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/I7APRH1bReWo2ppiZytA_Bats-Hero-Square.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/Aqtb5UHQxGYAWENTPHQH_Bats-Hero-Vert.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/56/0GkU1LoZQGC9TvjO4LcL_Bats-IG-Hero-.png" ] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3 1/2", "1/4", "1/8", "1/16", "1", "1", "1", "6", "1/4", "1/8", "4 1/4", "4 1/4", "1/2", "1/4"] [RecipeIngredientParts] ["heavy whipping cream", "powdered sugar", "milk", "vanilla pudding mix", "ground cinnamon", "ground nutmeg", "puff pastry sheets", "egg", "cold water", "vanilla extract", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 577.1 [FatContent] 35.6 [SaturatedFatContent] 12.6 [CholesterolContent] 51.6 [SodiumContent] 241.2 [CarbohydrateContent] 56.2 [FiberContent] 5.3 [SugarContent] 14.9 [ProteinContent] 10.4 [RecipeServings] 9.0 [RecipeYield] 9 Cream Puffs [RecipeInstructions] ["Before getting started, you will need: wax paper, toothpicks, 2 1/2 inch circle cookie cutter, pastry brush or clean paper towel, #2 piping tip with coupler, pastry bag, 1M piping tip with coupler, and a thin food quality brush.", "Chill mixing bowl and whisk attachment in the freezer for 15 minutes.", "Add the cold cream and powdered sugar to the mixing bowl. Beat starting on low, and slowly increasing to high speed until stiff peaks form. .", "In a medium sized mixing bowl, whisk the cold milk and vanilla pudding mix together for 2 minutes. Add the ube flavoring, cinnamon, and nutmeg, and stir to combine. Gently fold in the whipped cream. Cover and transfer to the refrigerator.", "Preheat the oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper, and chill it, along with your cookie cutter, in the refrigerator until the oven is ready.", "Cut 9, 2 1/2 inch circles out of each sheet of thawed (but still cold to the touch] puff pastry with the cookie cutter. If needed, lightly flour your cutter and work surface. Just press the cutter down - twisting to cut the shape out will compress the pastry layers (keeping them from puffing up]. Transfer 9 of the cut out circles to your prepared baking pan.", "Whisk the water and egg together, in a small bowl, and use either a pastry brush or clean paper towel to brush a little of the egg wash into the center of each cut out on your baking pan. Top each with a second circle of puff pastry. .", "Bake for 12 minutes, or until the pastry is just starting to turn golden brown. Place the pan on top of a cooling rack to cool for 10 minutes before splitting each puff pastry in half with a knife. Set aside.", "Transfer the candy melts to a heatproof bowl, and heat, in the microwave, for 1 minute at 50% power. Stir, and continue to heat in 30 second intervals at 50% power, until completely melted. You can add either paramount crystals or vegetable oil, 1 teaspoon at a time, if needed to thin and smooth the melts.", "Use a toothpick dipped into the candy melts to \"draw\" the wings, ears, eyes, and smiles for each bat onto wax paper. You can also draw the design first and place the drawing underneath the wax paper, as I did, for a guide. Allow to set.", "Once the candy melt pieces are set you can paint the wings with the gold dust! Mix the vanilla extract and edible dust together in a small bowl or cup, and use the food brush to paint the outline and veining onto each wing. Allow to dry before handling.", "Let's make the chocolate ganache, and put it all together! Heat the chocolate chips and cream, in a heatproof container, for 1 minute in the microwave. Whisk until the chocolate chips are completely melted. Transfer to the refrigerator for 15 minutes to thicken.", "Transfer the ube filling to a piping bag fitted with the 1M tip (or any large piping tip you prefer]. Fill each puff pastry, evenly, and store any extra filling in the refrigerator.", "Use the back of a spoon or butter knife to frost the top of each puff pastry with the chocolate ganache. Add the wings, ears, eyes, and mouth to each.", "Fit the white decorating icing with the #2 piping tip, and pipe the highlights on the eyes and fangs. Clean the piping tip, and transfer it to the pink decorating icing. Pipe the cheeks under each bat's eyes. Admire your spooktacular work and enjoy!" ]
[Name] Instant Pot Chicken Korma [AuthorId] 2000824785 [AuthorName] Joe B. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-01T21:23:00Z [Description] Make and share this Instant Pot Chicken Korma recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "5", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["onion", "tomatoes", "serrano chili", "garlic cloves", "ground turmeric", "salt", "garam masala", "ground cumin", "ground coriander", "ground cayenne pepper", "water", "chicken thigh", "coconut milk", "garam masala", "tomato paste", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.9 [FatContent] 27.7 [SaturatedFatContent] 10.6 [CholesterolContent] 95.5 [SodiumContent] 734.1 [CarbohydrateContent] 8.2 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To Make the Sauce. In a blender jar, mix the almonds, onion, tomato, serrano, garlic, ginger, turmeric, salt, garam masala, cumin, coriander, cayenne, and water. Blend into a smooth purée. To Make the Korma. Pour the sauce into the inner cooking pot of the Instant Pot. Place the chicken on top. If the chicken is frozen, push it down into the sauce a little. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. When the cooking is complete, let the pressure release naturally. Unlock and remove the lid. Carefully remove the chicken to a board and cut it into bite-size pieces. Stir the coconut milk, garam masala, and tomato paste into the pot. Return the chicken to the pot, and garnish with the slivered almonds and cilantro. Pour the saffron milk along with the saffron strands over the rice and serve.
[Name] Coconut Thai Chicken Zoodle Soup [AuthorId] 941845 [AuthorName] WendiG [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-01T21:23:00Z [Description] I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2 -3", "1", "1", "3", "2", "3", "1", "1/2", "15", "3"] [RecipeIngredientParts] ["coconut oil", "red curry paste", "ground coriander", "ground turmeric", "chicken breasts", "fish sauce", "honey", "red onion", "coconut milk", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.6 [FatContent] 38.5 [SaturatedFatContent] 26.6 [CholesterolContent] 73.2 [SodiumContent] 1334.3 [CarbohydrateContent] 21.5 [FiberContent] 3.0 [SugarContent] 13.4 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.", "Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.", "Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.", "Serve immediately and (if using] top with the optional toppings." ]
[Name] Keiko's Tamago Yaki [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2018-10-01T21:24:00Z [Description] My mom was a caterer in her younger years and one of her specialties was sushi. Not just rolls, but nigiri (individual rice balls with ingredients on top), and one of the easiest, a mound of sushi rice with all the ingredients sprinkled on top (this was long before individual sushi bowls were popular.) When sliced really thinly, these eggs create a beautiful topping to any sushi bowl because they separate into threads. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "5", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "water", "cornstarch", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 490.9 [FatContent] 32.8 [SaturatedFatContent] 9.0 [CholesterolContent] 930.0 [SodiumContent] 512.1 [CarbohydrateContent] 15.6 [FiberContent] 0.0 [SugarContent] 13.5 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] 1 roll [RecipeInstructions] Using 1 tsp of the oil, heat a tamago yaki or deep square fry pan over medium heat (5]. Beat the ingredients together in a medium bowl until smooth. Pour half of the egg mixture into pan and quickly tilt pan to cover the bottom of the pan and half way up the side of the front of the pan (the side away from the handle.]. Using a thin spatula, starting at the top of the pan, start slowly rolling egg toward you. Begin with about a half inch, let it set for at least 30 - 60 seconds. Continue to roll toward you, letting egg set for at least 30 - 60 seconds between rolls (the roll will continue to get bigger.]. When the egg roll is at the bottom (end closest to you] of the pan, push the whole roll back towards the top of the pan again. Reduce heat to (4]. Put in 1/2 tsp of oil, pour half of the remaining egg mixture into the pan and tilt the pan around to cover the bottom, and especially toward the top to make sure that it is connected to the roll. Continue to roll the egg toward you in the above procedure. Repeat one more time with remaining egg mixture. When you reach the end of the roll, tilt roll on it's end to seal the roll. Keep turning roll over a couple of times to make sure that the roll is cooked completely through, if necessary reduce heat to prevent roll from getting too dark or burned. Remove from pan and let set on plate for 5 minutes. Slice roll, thickness will depend on how you are serving them. If you are serving them on nigiri, cut them thinner. If you serve them on top of a bowl of rice or on a plate you can cut them thicker.
[Name] Clasic Mornay [AuthorId] 2344963 [AuthorName] mhutchin [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-10-01T21:25:00Z [Description] Make and share this Clasic Mornay recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1/3", "2 3/4", "2 -3", "1/4", "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "whole cloves", "onion", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.8 [FatContent] 14.4 [SaturatedFatContent] 8.7 [CholesterolContent] 39.7 [SodiumContent] 151.2 [CarbohydrateContent] 17.3 [FiberContent] 0.8 [SugarContent] 8.8 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] In a heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium-low heat. Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently until most of the water has cooked out (it will bubble less], which also allows the raw flour taste to cook off. Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps. Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 20 minutes, or until it's reduced by about 20 percent. Remove the bay leaf and the onion and strain the sauce through a fine mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the whole cloves. eturn the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted. remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away.
[Name] Chicken Flautas [AuthorId] 2002288983 [AuthorName] Tonia B [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-10-01T21:26:00Z [Description] Make and share this Chicken Flautas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/4", "1/2", "1/2", "2 1/2", "20", "3"] [RecipeIngredientParts] ["whole chicken", "cilantro", "salt", "pepper", "cayenne pepper", "garlic powder", "onion powder", "white corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.1 [FatContent] 44.3 [SaturatedFatContent] 10.4 [CholesterolContent] 69.5 [SodiumContent] 336.3 [CarbohydrateContent] 9.6 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 16.8 [RecipeServings] 20.0 [RecipeYield] 20 flautas [RecipeInstructions] Add whole chicken and all seasonings into pressure cooker and cook for approximately 45 minutes or until tender. Shred chicken . Heat oil in deep pan. Microwave tortillas wrapped in moist paper towel for about 1 minute to make them pliable. Fill half of tortilla with chicken and cheese, then roll and place toothpick to keep in place. Place fluatas in pan, fry on each side for about 2 minutes or until golden brown. Place flautas on paper towel to absorb excess oil.
[Name] Berry and Coconut Muffins [AuthorId] 2002271919 [AuthorName] Taylor R. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-10-01T21:27:00Z [Description] Make and share this Berry and Coconut Muffins 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/2002271919/eWe1WEISjmuqXPcAhIXn_IMG_5609.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "2", "3/4", "1/3", "2", "1"] [RecipeIngredientParts] ["plain flour", "baking powder", "cinnamon", "coconut", "frozen mixed berries", "maple syrup", "buttermilk", "olive oil", "eggs", "vanilla bean paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 9.4 [SaturatedFatContent] 3.2 [CholesterolContent] 31.6 [SodiumContent] 121.0 [CarbohydrateContent] 20.2 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 170° and line a 12 cup muffin tin with muffin liners. In a large bowl add flour, baking powder and cinnamon. Mix with a whisk. Add in coconut and berries and stir with a spatula. Make a well and add in the rest of the ingredients. Stir to combine. Do not over mix. Separate mixture evenly into muffin tin. Put in the oven for approximately 25 minutes. Once cooked, take muffins out of tin and cool on wire rack.
[Name] Carrot Cake [AuthorId] 1635854 [AuthorName] garrysykes [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-10-01T21:27:00Z [Description] Make and share this Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "6", "1", "4", "7", "1", "2", "2", "1", NA, "8", "4", "1"] [RecipeIngredientParts] ["yoghurt", "margarine", "carrots", "cinnamon", "light brown sugar", "self-rising flour", "baking powder", "eggs", "walnuts", "orange, rind of", "icing sugar", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.5 [FatContent] 34.3 [SaturatedFatContent] 6.0 [CholesterolContent] 94.5 [SodiumContent] 1005.2 [CarbohydrateContent] 97.6 [FiberContent] 4.3 [SugarContent] 54.3 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "toss the lot into breadmaker."
[Name] Scalloped Cabbage [AuthorId] 2002289265 [AuthorName] Clove B. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-10-01T21:28:00Z [Description] Make and share this Scalloped Cabbage 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/2002289265/o5JAAvbZTsOfjcG30swy_IMG_0838.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "3", "2", "1/2", "1/3", "1", "1"] [RecipeIngredientParts] ["cabbage", "milk", "garlic", "salted butter", "flour", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.7 [FatContent] 28.0 [SaturatedFatContent] 17.7 [CholesterolContent] 83.5 [SodiumContent] 706.0 [CarbohydrateContent] 14.8 [FiberContent] 3.1 [SugarContent] 3.9 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cube cabbage into roughly 1.5\" squares for even cooking. Put in large stock pot and cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes. You want the cabbage to be just fork tender. Drain in colander while preparing cheese cause. To prepare the bechamel sauce;. In the 2 cups of milk, whisk in well the 1/3 cup of flour. Melt the stick of butter, with salt, pepper, and garlic added, in a sauce pan on medium heat. Once the butter is melted, slowly whisk in the milk/flour mix. Continue to slowly whisk until sauce starts to thicken. You may need to turn heat up just a bit to get a gentle boil, then reduce back down to simmer. Once you think the sauce is thick enough, add 2 cups of shredded cheddar cheese and blend until melted. Turn off heat. Put drained cabbage in a 9\"x11\" baking dish (or large Corning French White style casserole dish.] No need to spray or coat pan, unless you use metal. Pour the bechamel sauce over cabbage, and gentle turn cabbage to coat. Sprinkle the last cup of cheddar cheese on the top. Bake for 30 minutes on 350. Let rest for 10 minutes, then serve.
[Name] Healthy Low Calorie Apple Cinnamon Baked Oatmeal [AuthorId] 2834004 [AuthorName] Betty Rocker [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-02T13:45:00Z [Description] Make and share this Healthy Low Calorie Apple Cinnamon Baked Oatmeal 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/2834004/WHAiowfKQo2qItEZ2r4b_IMG_0664.jpg" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["rolled oats", "1% low-fat milk", "eggs", "apple", "banana", "baking powder", "cinnamon", "vanilla", "salt", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.2 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 94.5 [SodiumContent] 142.8 [CarbohydrateContent] 35.3 [FiberContent] 4.3 [SugarContent] 15.2 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] 4 Oatmeal Muffins [RecipeInstructions] Preheat oven to 350 and spray 4 large muffin tin liners with cooking spray. Combine all ingredients, and divide between muffin tin liners. Bake for about 25-30 minutes until nicely browned.
[Name] Instant Pot Chicken Dinner With Root Vegetables [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-10-02T13:45:00Z [Description] Make and share this Instant Pot Chicken Dinner With Root Vegetables 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/53/70/66/SLZb4318RB2il1ZSHutm_chicken1%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/53/70/66/tg9fypHOQW29PynIW5cl_chicken3%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/53/70/66/2jYc6yFRChhRx4pFYMcw_chicken2%20(1%20of%201].jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", NA, NA, "1", "3", "1", "4", "5", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["lemon, zest of", "red pepper flakes", "chicken", "turnip", "parsnips", "fennel bulb", "shallots", "thyme", "white wine", "water", "unsalted butter", "Dijon mustard", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 97.7 [CarbohydrateContent] 12.1 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.", "Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.", "Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables." ]
[Name] Instant Pot Orange Chicken [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-10-02T13:51:00Z [Description] Make and share this Instant Pot Orange Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/67/vjMo1LmoRnqCuWA4a8bO_Instant-Pot-Orange-Chicken-01466.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/67/3b1xSSYgRH2HbeJZ0Sfy_Instant-Pot-Orange-Chicken-01472.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/67/wN3AegHuQlit5YFjXuNI_Instant-Pot-Orange-Chicken-01460.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", NA, "3", "1", "3/4", "2", "1/2", "1/4", "1/2", "6", "1", "2", "1/2", "2", "6", NA, NA, NA, NA] [RecipeIngredientParts] ["skinless chicken thighs", "kosher salt", "red onion", "orange zest", "soy sauce", "low sodium chicken broth", "garlic cloves", "ginger", "honey", "red pepper flakes", "cornstarch", "sugar snap peas", "white rice", "toasted sesame seeds", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.0 [FatContent] 14.0 [SaturatedFatContent] 1.9 [CholesterolContent] 68.1 [SodiumContent] 1089.2 [CarbohydrateContent] 25.7 [FiberContent] 2.7 [SugarContent] 15.2 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.].", "Place chicken thighs (and onion mixture, if you used a skillet on the stovetop] in pot, nestling them into as even a layer as possible.", "Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting.", "Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately ¼ cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired." ]
[Name] Instant Pot Cumin Lamb Stew With Curry and Chilis [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2018-10-02T13:54:00Z [Description] Make and share this Instant Pot Cumin Lamb Stew With Curry and Chilis 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/53/70/68/u7Qdx0LTQoSr1tNYt0zB_lambstew1%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/53/70/68/01lNWh4SSy8SJEDFoX15_lambstew3%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/53/70/68/q7KgKc3SnqSapHJTojmI_lambstew2%20(1%20of%201].jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", NA, "2", "1", NA, "1", "4 -7", "2", "2", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["lamb shoulder", "kosher salt", "onion", "ginger", "garlic", "arbol chiles", "ground cumin", "garam masala", "Madras curry powder", "cornstarch", "granulated sugar", "water", "steamed rice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 874.9 [FatContent] 68.5 [SaturatedFatContent] 27.1 [CholesterolContent] 204.7 [SodiumContent] 186.2 [CarbohydrateContent] 13.7 [FiberContent] 1.3 [SugarContent] 3.9 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat Instant Pot to saute setting. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry]. Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.]. Cover and cook on high pressure for 25 minutes. Release the pressure naturally. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
[Name] Instant Pot Mongolian Braised Brisket With Coconut Milk [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-10-02T14:02:00Z [Description] Make and share this Instant Pot Mongolian Braised Brisket With Coconut Milk 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/53/70/69/gMeeq0ybTVK1cVo5550Y_Mongolian%20Brisket%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/69/tT27597YTkeOibmnMxIi_Mongolian%20Brisket%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/69/Y3HQdIVQTVKYzNUKgg5R_Mongolian%20Brisket%20SITE-1.jpg"] [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", NA, "2", "1", "10", "4", "1", "1", "3", "2/3", "2/3", "1 1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["beef brisket", "kosher salt", "yellow onion", "garlic cloves", "ginger", "cinnamon stick", "light brown sugar", "soy sauce", "low sodium beef broth", "coconut milk", "lime juice", "steamed rice", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 618.3 [FatContent] 35.7 [SaturatedFatContent] 17.2 [CholesterolContent] 140.6 [SodiumContent] 2874.9 [CarbohydrateContent] 20.6 [FiberContent] 1.3 [SugarContent] 12.7 [ProteinContent] 54.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat Instant Pot to saute setting.", "Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.].", "Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth] with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges." ]
[Name] Crockpot Cider Braised Short Ribs With Sage Butter Mashed Potato [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2018-10-02T14:04:00Z [Description] Nothing beats short ribs that have been cooked low and slow for eight hours, delicious heart goodness https://www.halfbakedharvest.com/crockpot-cider-braised-short-ribs-with-sage-butter-mashed-potatoes/#bo-recipe [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "5", "1", "1/2", "2", "1", "1", "4", "8", "1", "2", "2", "4", "2 -4", "1", "3/4", "1", "1/2", "6"] [RecipeIngredientParts] ["olive oil", "kosher salt", "pepper", "apple cider", "sweet onion", "brown sugar", "garlic cloves", "cremini mushrooms", "fresh thyme", "apples", "olive oil", "idaho potatoes", "garlic cloves", "salt", "heavy cream", "sharp cheddar cheese", "butter", "sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2114.5 [FatContent] 179.2 [SaturatedFatContent] 81.6 [CholesterolContent] 389.0 [SodiumContent] 1255.0 [CarbohydrateContent] 59.5 [FiberContent] 7.6 [SugarContent] 12.1 [ProteinContent] 66.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet. Arrange the onions on the bottom of your crock-pot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme. Cover the crock-pot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine. Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crock-pot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat. About 40 minutes before you’re ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt. In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired. Divide the mashed potatoes between plates and top with the rib meat. Enjoy!
[Name] Instant Pot French Onion Baked Potato Soup [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-10-02T14:04:00Z [Description] Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/71/kPdTenVjQG2P4WNrNuNt_baked-potato-french-onion-soup-01558.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/71/zkFhCcaKR4GVD3xp6mJn_baked-potato-french-onion-soup-01553.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/71/eZufgAACTrK1TDXVzFZZ_baked-potato-french-onion-soup-01559.jpg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "4", NA, "2", "3", "3", "6", "1 1/4", "1/2", "2 1/2", "2", NA, NA] [RecipeIngredientParts] ["yukon gold potatoes", "low sodium chicken broth", "olive oil", "unsalted butter", "yellow onions", "bacon", "milk", "heavy cream", "cheese", "thyme leaves", "chives", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 438.7 [FatContent] 27.0 [SaturatedFatContent] 13.1 [CholesterolContent] 59.4 [SodiumContent] 470.7 [CarbohydrateContent] 37.1 [FiberContent] 3.3 [SugarContent] 3.2 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] 10 Cups [RecipeInstructions] Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting. Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning. In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate. If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk. Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.
[Name] Instant Pot Mac & Cheese [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-02T14:07:00Z [Description] Make and share this Instant Pot Mac & Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/72/dC5xOJRQC6EbONhI6XOw_Mac%20and%20cheese%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/72/HoRhDi8TIWY8pgtfcEt1_Mac%20and%20cheese%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/72/H6Cr8KDVQrCEmV5v4PG9_Mac%20and%20cheese%20SITE-1.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/4", "8", "2", "1/2", "1/2", "1/2", "1/2", NA, "1", NA] [RecipeIngredientParts] ["milk", "cream cheese", "unsalted butter", "sharp white cheddar cheese", "gruyere", "garlic", "cayenne pepper", "rotini pasta", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.5 [FatContent] 47.7 [SaturatedFatContent] 28.1 [CholesterolContent] 151.9 [SodiumContent] 555.3 [CarbohydrateContent] 66.8 [FiberContent] 2.6 [SugarContent] 3.6 [ProteinContent] 37.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat Instant Pot to saute setting. Add milk, cream cheese, and butter. Cook, whisking to incorporate, until cream cheese is melted and mixture has come to a simmer. Add cheddar, gruyere, garlic, and cayenne. Whisk until smooth and season generously with salt and pepper. Add pasta, fold to combine, and place top on Instant pot.", "Set pressure to high and cook for 6 minutes. Release pressure manually and open lid. Adjust seasoning with additional salt, pepper, and cayenne. If desired, thin with additional ¼ cup milk. Serve immediately, garnished with chopped chives and cayenne." ]

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