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[Name] Instant Pot Turkey Chili [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-10-02T14:12:00Z [Description] Make and share this Instant Pot Turkey Chili 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/53/70/73/oKKsQVW0TTO5ghzCpDHs_turkey-chili-01478.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/73/OT8UjZYPQSCTolglEmMU_turkey-chili-01480.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/73/W5IfvegmQuiXcoQBY5o5_turkey-chili-01476.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", NA, "1", "1", "2", "3", "1", "2", "1 1/2", "1", "2", "1 1/2", NA, "2", "1", "2", "2", "2 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "ground turkey", "yellow onion", "celery", "garlic cloves", "chili powder", "paprika", "cumin", "tomato paste", "molasses", "san marzano tomatoes", "adobo seasoning", "sweet potato", "fresh corn", "low sodium chicken broth", "sour cream", "cilantro", "lime wedge", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 340.9 [FatContent] 19.0 [SaturatedFatContent] 3.5 [CholesterolContent] 52.2 [SodiumContent] 174.5 [CarbohydrateContent] 26.4 [FiberContent] 4.5 [SugarContent] 7.6 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl. Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes. Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper. Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually. Serve, garnished with sour cream, cilantro, lime wedges, and avocado.
[Name] Instant Pot Bolognese Sauce [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2018-10-02T14:14:00Z [Description] Make and share this Instant Pot Bolognese 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/53/70/74/e1WZJrQOSeS5jLXTB5YI_bolognese1%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/53/70/74/ckeY50DpTqiFaV7gBJmD_bolognese3%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/53/70/74/v9zPMEDGRxy4sp0ylLRk_bolognese2%20(1%20of%201].jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1/2", NA, "1", "2", "1", "3", "2", "3/4", "1/2", "4", "1 1/4", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "unsalted butter", "pancetta", "ground pork", "beef", "onion", "carrots", "celery", "garlic cloves", "tomato paste", "ground fennel", "red pepper flakes", "thyme", "dry red wine", "san marzano tomatoes", "heavy cream"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 524.7 [FatContent] 46.5 [SaturatedFatContent] 20.2 [CholesterolContent] 97.0 [SodiumContent] 101.2 [CarbohydrateContent] 7.1 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] ["Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.", "Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired." ]
[Name] Instant Pot Duck Confit [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-10-02T14:18:00Z [Description] Make and share this Instant Pot Duck Confit 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/53/70/75/pnVmgIz9TgStU9iUcQr9_DSC04411-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/75/BVQDwjoyRWOiGddTFSjy_DSC04409-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/75/ZjGTwCeGSS2k9AZEyRiN_DSC04413-2.jpg"] [RecipeCategory] Duck [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "4", "5", "2", "1", "1/2", "5", "4"] [RecipeIngredientParts] ["kosher salt", "fresh coarse ground black pepper", "garlic cloves", "cloves", "bay leaves", "star anise", "allspice berry", "thyme", "duck legs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1744.7 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 4 Duck Legs [RecipeInstructions] ["Combine salt, pepper, garlic, cloves, bay leaves, star anise, and allspice berries in a small bowl. Coat duck legs with spice mixture on all sides. Place on a rimmed baking sheet and transfer to refrigerator, uncovered. Let sit at least 24 hours and up to 3 days.", "Scrape aromatics off of duck legs and reserve. Place legs in an even layer, skin side down, in Instant Pot. Place on saute setting. Cook until golden, about 10 minutes. Flip legs, add aromatics to pot, and top with lid. Place on high pressure and cook 40 minutes. Release pressure manually. Carefully remove legs from instant pot. You can either crisp the skin in a skillet over medium-low heat and eat immediately, or transfer legs to a heat-proof container or bowl. Cover with rendered fat from cooking. Let cool and refrigerate until ready to use. For best results, scrape excess fat off of chilled duck legs and sear in a cold skillet over medium heat until skin is golden and crispy, flipping once." ]
[Name] Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-10-02T14:22:00Z [Description] Make and share this Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill 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/53/70/76/6f5cZGPPSHujIcoglUxg_Shrimp%20orzo%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537076/I6Gr1dXHQYihIhCpTmsQ_20181202_124746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/76/lhwdj7geQpSAvzYY6XCk_Shrimp%20orzo%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/76/Ekh9S1dwS7uUnF0mhxm0_Shrimp%20orzo%20SITE-2.jpg" ] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, "3", "1", "4", "1/2", "1/2", "1", "1", "1", "1/3", "1", "2/3", "2", "5"] [RecipeIngredientParts] ["jumbo shrimp", "olive oil", "fennel bulb", "garlic cloves", "crushed red pepper flakes", "orzo pasta", "chickpeas", "cherry tomatoes", "kalamata olive", "dill", "lemon, zest of", "dry white wine", "low sodium chicken broth", "feta"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 735.9 [FatContent] 26.0 [SaturatedFatContent] 8.2 [CholesterolContent] 176.5 [SodiumContent] 1707.0 [CarbohydrateContent] 82.4 [FiberContent] 10.6 [SugarContent] 5.6 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Dry shrimp with paper towels and season with salt and pepper. Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more. Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.
[Name] Spicy Meatball Skillet [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-02T14:25:00Z [Description] Make and share this Spicy Meatball 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/53/70/77/UXUzWrknQprBjqYoaqcx_Meatball%20Skillet%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/77/1YEkjw7gS4WES2dwfgRy_Meatball%20Skillet%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/77/EeeP6fqLS7Cvyvl5nQEu_Meatball%20Skillet%20SITE-1.jpg"] [RecipeCategory] Meatballs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "12", "2", "1 1/4", NA, NA, "1/2"] [RecipeIngredientParts] ["olive oil", "linguine", "low sodium chicken broth", "fresh basil", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 856.9 [FatContent] 46.3 [SaturatedFatContent] 14.7 [CholesterolContent] 87.5 [SodiumContent] 1196.6 [CarbohydrateContent] 77.1 [FiberContent] 4.8 [SugarContent] 9.5 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Form sausage into sixteen 1 ½-inch meatballs.", "Heat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. When smoking, add meatballs. Sear, flipping halfway through and only when meatballs release from skillet, about 2 minutes per side.", "Add linguine, chicken broth, and marinara. Bring to a boil and cook, stirring constantly, for 7-8 minutes, until noodles are al dente. Drizzle skillet with olive oil and serve immediately, garnished with basil and parmesan. Optional: top with slices of mozzarella and transfer to broiler until cheese is bubbling and golden in spots, about 3-4 minutes." ]
[Name] Cauliflower Rice Burrito Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-10-02T14:29:00Z [Description] Make and share this Cauliflower Rice Burrito Bowl 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/53/70/78/Hfm5XOwlSlqS8LKQkn1l_cauliflower%20burrito%20bowl%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/78/YpiNN3ugQDWghSV11vVO_cauliflower%20burrito%20bowl%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/78/dK7dr1q3Tw6caKwd182a_cauliflower%20burrito%20bowl%20SITE-3.jpg" ] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", NA, "1", "1", "1", "1", "1", "1/2", "3", "1/4", "1/4"] [RecipeIngredientParts] ["cauliflower", "olive oil", "lime, juice and zest of", "red bell pepper", "red onion", "cumin seed", "pinto beans", "avocado", "cilantro", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 810.0 [FatContent] 44.1 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 275.8 [CarbohydrateContent] 85.7 [FiberContent] 30.6 [SugarContent] 13.0 [ProteinContent] 26.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds. Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.
[Name] Buttery Veggie Lo Mein With Gochujang and Egg Yolks [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-10-02T14:43:00Z [Description] Make and share this Buttery Veggie Lo Mein With Gochujang and Egg Yolks 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/53/70/79/ElPYJk6fSSq5rHaknGmt_DSC04406-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/79/4k3gvs7jRKeZIoqFmZdh_DSC04396-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/79/gjgh41sTfWzyjmLswAuA_DSC04399-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/79/C7Vfso6WTq6LnvOrUtYv_DSC04401-2.jpg" ] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1", "1/4", "1/3", "3", "1/4", "2", "1", "1/2", "6", "2", NA] [RecipeIngredientParts] ["kosher salt", "unsalted butter", "shallots", "savoy cabbage", "carrots", "asparagus", "water", "scallions", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.9 [FatContent] 14.2 [SaturatedFatContent] 6.7 [CholesterolContent] 186.3 [SodiumContent] 36.2 [CarbohydrateContent] 7.8 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bring a medium pot of salted water to a boil over high heat. Add lo mein noodles and cook until just al dente, stirring occasionally, about 5 minutes. Drain and toss noodles with sesame oil to prevent clumping.", "Meanwhile, place a large skillet over high heat. Add butter, gochujang, and shallots. Cook, stirring, until shallots are softened and gochujang is caramelized. Add cabbage and carrots. Cook 3 minutes. Add asparagus and cook for an additional 2 minutes, until all vegetables are crisp tender. Add water, scraping bottom of pan to deglaze. Add noodles to skillet, fold to combine, and season to taste with additional salt. Divide among serving bowls and serve immediately, each portion topped with an egg yolk, scallions, and chile flakes, if desired." ]
[Name] Minute Steaks With Shishitos and Jasmine Rice [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-02T14:46:00Z [Description] "Minute steaks" like top round or shoulder cuts, are the best choice for a succulent and speedy weeknight supper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/80/ukVSjoNNR4ao1jGxQm8g_0S9A0906.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/80/gCARMxnSqCmqQhVHfgy0_0S9A0936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/80/RzAGBqC1QKe1LvfMya4s_0S9A0924.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "1", "2", NA, NA, "2", "3", "3/4", "4"] [RecipeIngredientParts] ["water", "water", "kosher salt", "olive oil", "bell pepper", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.2 [FatContent] 34.5 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 18.6 [CarbohydrateContent] 60.5 [FiberContent] 5.4 [SugarContent] 4.8 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork. Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest. Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat. Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.
[Name] Quick Weeknight Pizza With Ricotta, Broccolini, and Sausage [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-02T14:51:00Z [Description] Make and share this Quick Weeknight Pizza With Ricotta, Broccolini, and Sausage 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/53/70/81/092efsSMIL1m47iaVdwv_0S9A0834.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/81/hhlRQGDARciyeDK2NrRg_0S9A0858.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/81/zkqilAgcQuOMEzbzgSwe_0S9A0840.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "1", NA, "5", "1/2", "6 -8", "4", NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "fresh mozzarella cheese", "fresh ricotta", "sausage", "red pepper flakes", "basil leaves", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.5 [FatContent] 40.1 [SaturatedFatContent] 20.0 [CholesterolContent] 120.3 [SodiumContent] 1013.4 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 29.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 550 degrees with a pizza stone or baking sheet positioned on the middle rack.", "Combine broccolini and one tablespoon olive oil in a medium bowl. Season with salt and pepper and toss to coat.", "Place pizza dough on a lightly floured pizza peel or the back of a baking pan. Using floured fingers, stretch to a diameter of 12-inches. Arrange mozzarella, ricotta, broccolini, and sausage on top of dough in a rustic fashion. Season with salt, pepper, and red pepper flakes and drizzle with remaining 1 tablespoon olive oil. Shake pan to ensure that pizza doesn’t stick to pan. Open oven and, in one jerky motion, shake pizza and release onto pizza stone or preheated baking sheet. Bake until golden and puffed, about 10 minutes. Finish with olive oil, basil, and lemon zest, if desired. Cut into wedges and serve." ]
[Name] Faux Fried Chicken With Quick Arugula Salad [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-02T15:10:00Z [Description] Make and share this Faux Fried Chicken With Quick Arugula Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/82/iyNcKB1MQqeW42sUhPRQ_0S9A0522.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/82/xFBZtqHiTqutIFhJ8ddg_0S9A0513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/82/rj55WYj0Sruvn38T6N0Y_0S9A0503.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", NA, "1 1/4", "1/3", "1/2", "1", "3/4", "1", "4", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "panko breadcrumbs", "parmesan cheese", "cayenne pepper", "fresh thyme leave", "all-purpose flour", "milk", "olive oil", "baby arugula", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 967.1 [FatContent] 43.5 [SaturatedFatContent] 11.0 [CholesterolContent] 107.2 [SodiumContent] 949.8 [CarbohydrateContent] 92.2 [FiberContent] 4.8 [SugarContent] 4.9 [ProteinContent] 49.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate. Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides. Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes. Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.
[Name] Honey Mustard Pork Chops With Capers and Mustard Greens [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-02T15:19:00Z [Description] Make and share this Honey Mustard Pork Chops With Capers and Mustard Greens recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/83/vsG4t86KTmEGcWFZYs9v_Pork%20Chops%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/83/irGXZtXqTd6K77wdRRWR_Pork%20Chops%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/83/Xz609piwREyZvo7ETSOS_Pork%20Chops%20SITE-3.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "1", "3", "2", "1", "1", "2", "1 -3", "2", "3", "8", NA] [RecipeIngredientParts] ["thyme", "low sodium chicken broth", "unsalted butter", "capers", "fresh lemon juice", "olive oil", "garlic cloves", "red pepper flakes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 160.2 [FatContent] 14.3 [SaturatedFatContent] 3.3 [CholesterolContent] 7.6 [SodiumContent] 228.1 [CarbohydrateContent] 6.9 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut a round of parchment paper that fits inside of a large cast iron skillet.", "Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches.", "Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops.", "Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat.", "Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired." ]
[Name] Simple Rotisserie Chicken Tortilla Soup [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT9M [PrepTime] PT6M [TotalTime] PT15M [DatePublished] 2018-10-02T15:22:00Z [Description] Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/84/DdouNS0QdyUP2iHP89Ap_0S9A0826.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537084/4mJ3OXrdTTOQ8397hqq1_IMG_0924.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/84/gotVsePzSHiuTTdeFqxd_0S9A0754.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/84/ERgxsRZQh2gWrq6hWOTX_0S9A0814.jpg" ] [RecipeCategory] < 30 Mins [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "3", "1", NA, "2", "2", "2", "1", "1 1/2", "6", "1/2", "2 -4", NA, "2", "1", "2", "3/4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "chicken", "ground cumin", "ground coriander", "ground paprika", "black beans", "fresh corn", "low sodium chicken broth", "cilantro leaf", "lime juice", "corn tortilla chips", "cheddar cheese", "scallions", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1038.5 [FatContent] 69.4 [SaturatedFatContent] 22.2 [CholesterolContent] 261.5 [SodiumContent] 436.9 [CarbohydrateContent] 31.2 [FiberContent] 8.0 [SugarContent] 4.2 [ProteinContent] 73.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste. Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
[Name] Salmon in a Paper Bag With Miso, Bok Choy and Shallots [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT7M [TotalTime] PT17M [DatePublished] 2018-10-02T15:25:00Z [Description] Make and share this Salmon in a Paper Bag With Miso, Bok Choy and Shallots 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/53/70/85/j0zUQ7MrSOORmpd4wFnO_DSC04417-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/85/SKr3DLmtTLerL4J7hEmn_DSC04419-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/85/6KRcg5iQaS6XUeQJZTA0_DSC04415-2.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, NA, "2", "2", "1", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["salmon fillet", "white miso", "unsalted butter", "shallots", "bok choy", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.0 [FatContent] 10.8 [SaturatedFatContent] 4.4 [CholesterolContent] 15.3 [SodiumContent] 1190.3 [CarbohydrateContent] 26.8 [FiberContent] 9.4 [SugarContent] 11.0 [ProteinContent] 15.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper. Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape. Serve immediately, garnished with sesame seeds.
[Name] How to Bake the Best Baked Potato [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-10-02T18:57:00Z [Description] Make and share this How to Bake the Best Baked Potato recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1"] [RecipeIngredientParts] ["russet potatoes", "idaho potatoes", "tap water", "table salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.8 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3484.9 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450° F. In a large bowl, stir the water and salt together until the salt is dissolved. Roll the potatoes in the water until well-coated; place them on a wire rack set atop a large baking sheet. Bake for 45 minutes to 1 hour, until the inside temperature reads 205° F (smaller potatoes will need around 45-50 minutes]. Remove the potatoes from the oven, brush the tops and sides with the oil, and return them to the oven for another 10 minutes to allow the skins to become crispy. Remove the potatoes from the oven and slice them open right away with an “X” in the center to avoid them steaming and thus, softening the skins. Squeeze the potatoes open and load ’em up with plenty of salt, pepper, butter, and/or your favorite toppings.
[Name] Warm Cream of Cucumber Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-02T19:40:00Z [Description] Make and share this Warm Cream of Cucumber 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/submissions/recipe/1802649943/Posz0ITQp6hKAMnXddLh_EC_Warm%20cream%20of%20cucumber%20soup.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1", "2", "650", "100", "1", "1000", "1", "3", "1/2"] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "cucumbers", "celery root", "carrot", "water", "sour cream", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.9 [FatContent] 8.1 [SaturatedFatContent] 5.0 [CholesterolContent] 20.7 [SodiumContent] 105.8 [CarbohydrateContent] 12.0 [FiberContent] 2.0 [SugarContent] 4.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook onion and garlic slowly in the butter for 2 - 3 minutes until tender but not browned.", "Add the cucumber and celery root chunks, and carrot. Stir and sauté for 1 – 2 minutes.", "Add water and crumbled vegetable cube. Bring to a boil, then lower the flame, and simmer, partially covered, for 15 minutes.", "Remove the soup from the heat, and purée the soup with a stick blender (or in batches in a regular blender] until silky smooth.", "Just before serving, beat in sour cream. Season with white pepper." ]
[Name] Joeys Peanut Butter Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-03T01:22:00Z [Description] These were pretty tasty. I'm glad I doubled the recipe. I'll post as listed, but these disappear fast. Recipe courtesy of PL Weiss and allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "3", "1", "1 1/4", "3/4", "1/4"] [RecipeIngredientParts] ["peanut butter", "butter", "white sugar", "brown sugar", "egg", "milk", "vanilla extract", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.6 [FatContent] 15.3 [SaturatedFatContent] 5.9 [CholesterolContent] 29.1 [SodiumContent] 198.5 [CarbohydrateContent] 25.4 [FiberContent] 1.3 [SugarContent] 15.4 [ProteinContent] 6.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk and vanilla one at a time. Combine the flour, baking powder, and salt and stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball with fork tines. Bake for 8 to 10 minutes or until edges are slightly browned.
[Name] Vampire's Kiss Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT50M [PrepTime] PT48H [TotalTime] PT48H50M [DatePublished] 2018-10-03T03:14:00Z [Description] Beware the kiss of the vampire! Or instead you can celebrate it with this gothic homage to October's special, spooky elegance. Halloween comes just once a year, so celebrate with a cake that drips blood with every slice...! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/0lfwrkOfQWsVKyrTXjnr_Vampire%27s%20Kiss%20SbS%20EDITED%20(3%20of%2011].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/g1dzNBkXRMCo1G3viMig_SbS%2017.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/WBzFkvzpQlGEdh394t0c_SbS%2013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/LhcysZBRQWnHaIxlZbfG_Vampire%27s%20Kiss%20SbS%20EDITED%20(2%20of%2011].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/WqpFgzCIS7SwkGdI1pUX_SbS%2014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/F8poNTqgTFuiiEHHOJJY_Vampire%27s%20Kiss%20SbS%20EDITED%20(6%20of%2011].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/mEPtF1Q1R0ilaMlPGg8K_Vampire%27s%20Kiss%20SbS%20EDITED%20(3%20of%2011].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/Ht7knlRbCzkBctv8y9mw_Vampire%27s%20Kiss%20SbS%20EDITED%20(5%20of%2011].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/89/xZbpRZJRoCCNm5syauLE_Vampire%27s%20Kiss%20SbS%20EDITED%20(4%20of%2011].jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Halloween", "Sweet", "For Large Groups"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "6", "3", "2", "2", "1 1/2", "14", "1", "1/2", "1/2", "2 -3", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "vanilla", "cake flour", "granulated sugar", "baking powder", "fine salt", "unsalted butter", "corn syrup", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1117.6 [FatContent] 41.7 [SaturatedFatContent] 14.2 [CholesterolContent] 57.6 [SodiumContent] 676.3 [CarbohydrateContent] 180.2 [FiberContent] 0.7 [SugarContent] 135.5 [ProteinContent] 6.0 [RecipeServings] 20.0 [RecipeYield] 1 Cake [RecipeInstructions] —Make Your Batter—. Preheat your oven to 350°C Prepare 4 (or however many you have] six inch round, three inch deep (6”x3”] cake pans by greasing with shortening, placing a baking paper round on the base, greasing again, and flouring. I know it’s a lot just to prep the pan, but you will never have cake stuck clinging to your pan ever again! Worth it. In a medium-size bowl, combine your egg whites, whole eggs, 1/2 cup of your milk, and vanilla, lemon extract, and almond extract, and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine your cake flour, sugar, optional whole milk powder, baking powder, and salt and mix on low speed for a few minutes until combined. Low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes, it is the worst. All at once, add in your butter and keep mixing to moisten your dry ingredients, about 20 seconds. Begin streaming in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. When all the milk is added, raise the mixer speed to medium and continue to beat the batter for about 1 minute. This process is important because it incorporates air into your batter. Don’t worry about developing too much gluten—cake flour has less than regular all-purpose. Scrape your bowl, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. I like to beat again here on medium for about 20 seconds just to make sure the batter is totally homogenous! —Bake Your Cake—. Divide your batter between your prepped pans and smooth the tops. Bake for roughly 40-50 minutes, but keep an eye on them starting at minute 30. You’ll know they’re baked when you press down in the center of each cake and it springs back. You can also insert a cake tester, and it should come out clean with at most a few crumbs clinging to it. Remove your cakes from the oven and allow to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. Wrap each cake individually in plastic and put it in the refrigerator for at least 3-4 hours before stacking. Whether in the pan or just wrapped in plastic, these cakes should rest in the fridge for at least 8 hours total before stacking. —Make Your Buttercream—. Whip up some Milkmoon Meringue Buttercream (recipe #536136], you'll need 2.5x the amount listed in the recipe. Reserve 5 cups of this buttercream for your filling, and set the rest aside. —Make the Blood—. Pour your corn syrup into a bowl, and add a small squirt of red food coloring. If you are using gel color, this may be enough! If you are using a water-based coloring, you may need quite a bit to achieve a deep, bloody red color. Bonus points if you add a tiny, tiny touch of blue to give depth to your syrup. Mix in a tablespoon of or cornstarch, and test for thickness. You can leave thickness up to your best judgement, but you want a nice ooze to it, without being too runny. A good test is that a drizzle of syrup from a spoon should take a full second to melt back into the syrup in the bowl. Add more cornstarch if you need to! Then, when you have a nice oozey consistency, set aside. —Prep Your Layers—. Start by trimming the domes off your chilled cakes. We want flat disks of cake so we can accomplish a tall build! Now torte your layers out. Torting is the process of cutting a large chunk of cake into smaller layers, and it’s kind of my jam. I torted ten very thin layers of blue and four of orange cake for Frida’s birthday cake, and even trimmed the brown bottom off each cake too. You can choose to just trim the domes and leave as-is, or torte each cake in half. The most important thing is that pretty color, so don’t sweat it if you don’t have time to torte like crazy. —Build Your Cake—. Alright, all that leveling of your layers finally pays off! Stack your layers on a 7” or 8” round cake drum with a small dab of buttercream in the middle to anchor the cake. Spread a very thin layer of buttercream from the 5 cups you set aside for the filling between each layer until you've used up about 1/3 of your torted cake layers. Spread buttercream on top of the layers you've built up so far. Now for the fun part: let's get bloody! This part is a little tricky, so here's what we're trying to do: we are creating little chambers within the buttercream layered extra-thick between two cake layers, so that we can fill those chambers with blood syrup. When you cut the cake into slices, you will burst these chambers open, and blood will ooze out when the slice is removed. The chambers are important here because if you just pour a giant pool of blood between two cake layers, when the cake is cut all the blood will run out at once and threaten the structural integrity of the cake! Scoop about a cup of buttercream into a pastry bag and cut the tip off to create about a 1/4\" hole at the end. Pipe a ring of buttercream around the top of the stack of cake you've built up, creating a dam around the edge. Build that dam in by about an inch to thicken it. Pipe another ring of buttercream in the middle, and fill it in so the center is totally covered. You should aim to have a one- to one-and-a-half inch wide trough that forms a ring in the buttercream now. In order to create the chambers that will hold your blood syrup, pipe lines that join the center buttercream circle with the outer ring. Ideally you want 5-6 equally-sized sections formed. Refer to the image in the gallery above so you can see exactly what sort of pattern you should be aiming for here. Carefully spoon your blood into each chamber you've created, filling almost to the top but not quite. Spread a very thin layer of buttercream onto the bottom of one of your slices that's waiting to be stacked, and place it buttercream side down on top of the blood chambers you've created. Press gently to ensure that you are sealing the blood fully within the buttercream. Now refrigerate your stack until the buttercream is firm, about 10-15 minutes. Continue with your normal layering until you've used up 2/3 total of your cake layers, and repeat the blood chamber process. Then, continue stacking until you have just one or two layers left to stack, and create a third and final blood chamber layer. Stack your final two layers and refrigerate the whole cake for at least 1/2 hour. Remove from the refrigerator when the cake doesn’t wiggle when you shake it, and place it on a turntable on the counter. Using a serrated knife, go around the cake trimming off those crusty sides. Wrap the nude cake in plastic, and put it back in the refrigerator. —Frost Your Cake—. Combine any remaining buttercream from your filling with the buttercream you had set aside. From your total remaining buttercream, remove 1.5 cups and set it aside. Color the rest a light purple. Frost your cake and smooth with an extra-tall scraper, or you can opt to diy it like I do with a 14” quilting ruler! Frost as cleanly as you can—you want your cake looking smooth and beautiful. Put the cake back in the refrigerator to firm up. Set any remaining purple buttercream aside. —Pipe the Spiderweb Lace—. Place one cup of the white buttercream you set aside in a pastry bag fitted with an Ateco 6 round tip, or just cut a 1/8\" hole in the tip of a disposable one. Pipe the base of the web by creating thin rays of buttercream on the side of the cake. Then, connect the rays by piping \"U\" shapes between them, creating a spiderweb look. Finally, pipe a small dot of buttercream at the end of each ray, and place a silver pearl on each for some extra glamor! —Pipe Your Gothic Roses—. Take your remaining purple buttercream and add more purple coloring to achieve a deeper color. Place your green buttercream in a piping back outfitted with a coupler, and attach a medium round tip (like an Ateco #10-12] and pipe small clusters of bulbs in between the flowers to make buds. Use your white buttercream to pipe a smaller white spot on top of each bud using the same size tip or one slightly smaller. Place your purple buttercream into a piping bag fitted with a medium or large petal tip—I used an Ateco 127. Pipe your roses on to small squares of parchment paper and freeze until firm. Color half of you remaining white buttercream a deep leaf green and place in a piping bag fitted with a medium or large leaf tip—I used an Ateco 112. Mound remaining white buttercream onto the top of the cake to create a nice pillow for your roses. Arrange them quickly, pressing each lightly into the buttercream to make sure it sticks. Use your green buttercream to fill in any gaps with piped leaves. —Create the Vampire's Kiss—. With a small paring knife, carve two small holes in your buttercream to mimic the puncture mark of a vampire's teeth in the side of the cake. Shortly before serving the cake, using pipette, squeeze bottle, or even a plastic straw, wooden skewer, or toothpick, allow two small drips of blood to ooze from the holes. Only use a little bit of blood syrup for each so the drips don't quickly ooze al the way down the side of the cake. Now don your fanciest cape and sharpen your teeth, and you are ready to delight your guests with this terrifying treat! Enjoy!
[Name] EGGWHITE VEGGIES AND PITa POCKETS [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-03T10:41:00Z [Description] Khyati's Health-O-Meter Says: The humble egg salad sandwich has been given a face lift with this pita pocket version. This is a super fancy healthy dish with high protein content. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/zDYS8YXsTfi2aJ50UUqZ_1536676279_large.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", NA, "3", "1", NA] [RecipeIngredientParts] ["fresh mushrooms", "asparagus", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 250.2 [CarbohydrateContent] 19.5 [FiberContent] 1.7 [SugarContent] 1.7 [ProteinContent] 9.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat oil in non-stick pan. Add mushroom, asparagus, garlic and salt. Cover and cook for 5 mins or until they are tender. Step 2. Stir occasionally. Add egg whites and cook without stirring until edges and bottom are set. Once it is set, scrambled it continuously. Step 3. Divide the egg mixture and add in the pita pocket. Drizzle oil on a non-stick pan and heat the pita bread from both side.
[Name] Three Cheese Stuffed Shells [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-10-03T14:30:00Z [Description] I used a homemade basil sauce that was canned, and this was a super simple terrific dish. Recipe courtesy of The Recipe Critic.com. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "15", "8", "1/2", "12", "1", "26", "1/2", "1/4"] [RecipeIngredientParts] ["jumbo pasta shells", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "basil leaves", "egg", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.7 [FatContent] 34.6 [SaturatedFatContent] 19.9 [CholesterolContent] 160.8 [SodiumContent] 1358.4 [CarbohydrateContent] 19.2 [FiberContent] 2.8 [SugarContent] 9.9 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350; Cook pasta shells according to package directions to al dente, about 9 minutes. Drain and rinse in cold water.", "In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups of the mozzarella, egg, salt, pepper, and basil. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.", "Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.", "Cover with foil and bake at 350 for 30 minutes. Uncover and bake for 5 to 10 minutes more." ]
[Name] Zachary's Red Hot Scrambled Eggs [AuthorId] 2002183844 [AuthorName] Zachary H. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-10-03T15:04:00Z [Description] Make and share this Zachary's Red Hot Scrambled Eggs 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/2002183844/f31Di7WQe6CTO1xPcgkQ_IMG_20181002_103256.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["eggs", "milk", "salt", "butter", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.7 [FatContent] 29.1 [SaturatedFatContent] 12.5 [CholesterolContent] 772.7 [SodiumContent] 2026.5 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 27.5 [RecipeServings] 1.0 [RecipeYield] 1-2 [RecipeInstructions] BEAT eggs, milk, salt and pepper in medium bowl until blended. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. fry bacon. Cut bagel, add butter. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Add Frank's Red Hot Sauce. Do not stir constantly. REMOVE from heat. SERVE immediately.
[Name] Chicken Chili Verde [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-10-03T15:05:00Z [Description] A vibrant chili with 3 types of peppers. Especially good with heirloom beans cooked from dry (Cannellini, Flor de Durazno, Ayocote Blanco). Can be a little spicy depending on your peppers, so decrease the jalapeños if your family likes a milder chili. This can also be made with chicken thighs, but you will need to cook the chicken 20 minutes longer until the thighs reach 175°. Serve with tortilla chips, lime wedges, and sour cream. Adapted from Cooks Illustrated's white chicken chili. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/93/4npoiWg4R27Lch76eOPw_FC7F8229-0AF3-44D7-9F75-AB64A6F04834.jpeg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "3", "3", "3", "2", "8", "4", "1 1/2", "4", "3", "3", "1/4", "4", NA] [RecipeIngredientParts] ["chicken breasts", "jalapeno chiles", "poblano chiles", "anaheim chilies", "onions", "garlic cloves", "ground cumin", "ground coriander", "cannellini beans", "low sodium chicken broth", "lime juice", "fresh cilantro leaves", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.5 [FatContent] 25.6 [SaturatedFatContent] 6.8 [CholesterolContent] 145.3 [SodiumContent] 694.3 [CarbohydrateContent] 37.9 [FiberContent] 11.3 [SugarContent] 7.9 [ProteinContent] 60.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin. While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl]. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary] and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes. Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
[Name] Spiced Persimmon Butter [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT4H [PrepTime] PT1H [TotalTime] PT5H [DatePublished] 2018-10-03T15:05:00Z [Description] A delightful way to preserve fall's bounty. Delicious spread on toast, served with cheese, or thinned and drizzled on pork. New to water bath canning? Follow basic instructions here: https://www.freshpreserving.com/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/94/4a6hiNtTFKBKd8ZvOTVQ_435FDC75-EFB3-4843-BAA3-B778ACF3D035.jpeg" [RecipeCategory] Canning [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1", "1/2", "1/4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["fuyu persimmons", "water", "ground cinnamon", "ground cardamom", "ground ginger", "maple syrup", "lemon juice", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 22.7 [FiberContent] 0.3 [SugarContent] 19.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 7 1/2 pints [RecipeInstructions] ["Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.", "Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.", "Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.", "Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes." ]
[Name] New England Baked Beans [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2018-10-03T15:06:00Z [Description] You'll never open a can of baked beans again. This recipe can easily be doubled and frozen in meal size portions for quick, no oven dinners throughout the summer. It is key to use fresh dried beans (ranchogordo.com is a great source). Also, be sure to use unsulphured molasses. Unsmoked bacon can be substituted for a portion of the salt pork, but will change the flavor. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "1", "4", "2", "2", "1", "1/2", "4 -6", NA, "1"] [RecipeIngredientParts] ["salt pork", "onion", "whole cloves", "bay leaves", "dry mustard", "dark brown sugar", "blackstrap molasses", "water", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.5 [FatContent] 46.2 [SaturatedFatContent] 16.8 [CholesterolContent] 48.8 [SodiumContent] 828.2 [CarbohydrateContent] 26.0 [FiberContent] 0.9 [SugarContent] 18.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 275°. Push 2 cloves into each onion half. Place all ingredients except vinegar into a large dutch oven (at least 4 quart]. The water should cover the beans by at least an inch. On the stovetop, over medium high heat, bring to a rolling boil and boil for 15 minutes. Cover with tight fitting lid and bake 1.5-2 hours, stirring every 45-60 minutes, making sure that the beans stay submerged. If more water is needed, add hot water to prevent the beans from toughening. At about 90 minutes, blow on a spoonful of beans, if the skins curl they are almost done - proceed to the next step. If the skins don't curl, continue baking, checking doneness every 30 minutes. Once the beans skins curl on the blow test, return to the oven UNcovered for 45-60 minutes until the beans are creamy and the sauce has thickened,. Remove from the oven. Remove the bay leaves and onion if desired. Stir in the vinegar and season with salt and pepper to taste. Serve.
[Name] Red Beans and Rice With Andouille [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2018-10-03T15:07:00Z [Description] My take on the classic NOLA dish. Make sure to use fresh dried beans, or the cook time may increase (ranchogordo.com is a good source). I do a quick brine on the beans - soak rinsed and picked through beans with 1 TBSP kosher salt in 6 cups water for about an hour. Drain and rinse before adding to pot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/96/VFFQ0hKQE6EUGklLp48w_96E27F5C-9818-43B8-BC56-0D6914125FFF.jpeg" [RecipeCategory] Beans [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "6", "2", "2", "3", "7", "24", "1 1/2", "1/8", "1 1/2", "4", "2", "3/4", "8 -10", "1", "1", "1 1/2", "2", "3"] [RecipeIngredientParts] ["bacon", "onions", "green peppers", "celery ribs", "garlic cloves", "sausages", "fresh ground black pepper", "ground cayenne pepper", "sea salt", "bay leaves", "dried basil", "rubbed sage", "water", "fresh parsley", "scallion", "red wine vinegar", "long grain white rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.4 [FatContent] 25.8 [SaturatedFatContent] 8.5 [CholesterolContent] 65.3 [SodiumContent] 1062.1 [CarbohydrateContent] 45.8 [FiberContent] 3.1 [SugarContent] 3.3 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] While the beans are brining, chop / slice the vegetable and meat ingredients. Saute the bacon in a large dutch oven over medium heat until it has rendered most of its fat, but only slightly started to brown. Add the onions and a pinch of salt and cook until translucent, about 8 minutes. Add the bell pepper and celery, cook 4 minutes until starting to soften on the edges. Then add garlic and cook until fragrant, about 1 minute. Move the bacon vegetable mixture to the sides of the pan, add the sausage in the middle and lightly brown both sides. Add the spices (black pepper, cayenne, salt, bay leaves, basil, and sage], drained beans, and water, making sure the beans are submerged by at least 1\". Bring to a boil, boil 15 minutes. Cover and reduce heat to simmer for 1.5-2 hours until beans are cooked through and creamy. You may need to add hot water to keep beans submerged. Combine rice and 3 cups water and cook according to package instructions. Remove 1 cup of beans and coarsely mash, then add back to bean pot. Stir in the chopped parsley and scallions. Continue to cook uncovered for 15 minutes until the sauce is creamy. Remove beans from heat, stir in vinegar, and serve over rice.
[Name] BAKED GOAT CHEESE With ALMONDS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-03T16:02:00Z [Description] This dish is not only delicious but also quick & easy to make. With homemade crostini, this is the perfect appetizer to serve! VIDEO https://www.youtube.com/watch?v=G4Gfk0UutHc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ITCBWkOdRe6RWyEAphE2_Baked-Goat-Cheese-3_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "300", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["baguette", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.5 [FatContent] 25.7 [SaturatedFatContent] 12.0 [CholesterolContent] 39.5 [SodiumContent] 1143.4 [CarbohydrateContent] 98.8 [FiberContent] 4.7 [SugarContent] 6.0 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. In a small skillet over medium heat, toast almonds until golden brown. Remove from the heat and transfer into a shallow bowl; set aside. Slice bread on an angle to ¾-inch thick. Brush oil on one side, covering the whole surface and transfer the slices, oiled side up, on a baking sheet lined with foil. Transfer to the preheated oven and bake for 20 minutes, rotating half way through cooking time. Meantime, remove cheese from the freezer (easier to handle] and brush egg white all over. Sprinkle on some Italian seasoning just enough to cover. Roll cheese log in toasted almonds and fill in any blank areas. Place the cheese on a small baking sheet lined with foil and transfer to the preheated oven on the higher rack, moving down the crostini to the lower rack (rotate]. Bake cheese log for 12 minutes. Remove cheese from the oven and if crostini needs a little more time, leave them for another 2 to 3 minutes. Serve immediately – makes 6 servings.
[Name] Gelatin Spheres [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2018-10-03T17:12:00Z [Description] Make and share this Gelatin Spheres recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002182960/SaXvSg7SQG6R3mS8GcyA_P1010012.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/98/PDcG52YhSS6jH3goLBeY_P1010010.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/98/TPsaLITgGpcr0izpbwIA_Lifestyle%20Flatlay%20Image.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/98/1zEVqi9MR3SkqxF7RuRX_P1010014.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/98/ok8NwNVvRHWLsyehW8b7_P1010013.JPG"] [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "8", NA, NA] [RecipeIngredientParts] ["gelatin powder", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare 1-2 days ahead. Attach blown up balloons to skewers with tape. Grease each balloon with oil. This is optional, because it usually comes off without oil. If you’d like to play safe, grease them. Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest] for 10 minute Place in microwave for 15 seconds, or until it is dissolved. Add gel paste at this point. Dip balloons into the gelatin mixture, leaving the tied end wear the balloon meets the stick without gelatin. Place the coated balloons on a piece of styrofoam and allow to dry for about 24-48 hours. To remove balloon, cut a small slit by the knot and gently pull the balloon out from the bubble. You can trim the base, where the hole is, so that it lays evenly onto the cake.
[Name] Tim Tam Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-10-03T17:30:00Z [Description] An Australian Tim Tam Cake worthy of the Kardashians, complete with buttercream, caramel and ganache. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/XJ27BwezQ97MKH6Xwilj_P1010013.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/gp5f5a9SEqB4pbvYZGWj_P1010028.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/ZfHWwO6BSlOWpv3xqeHQ_P1010026.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/uMqWcDOFRGOhvyhbS4Sw_P1010025.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/kVnYiWfLQeZPhYHEi5jp_P1010024.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/70/99/mAKbYXkuQW0V1T6u8r8S_P1010027.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1 1/4", "1 1/2", "1/2", "3", "8", "2", "1/2", "3", "1", "1", "4", "8 1/2", "1/2", "1", "8", "1", "2", "2", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "water", "vanilla", "eggs", "sugar", "cream of tartar", "unsalted butter", "sea salt", "pure vanilla extract", "water", "sugar", "kosher salt", "vanilla pod", "heavy cream", "vanilla extract", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16119.3 [FatContent] 1044.2 [SaturatedFatContent] 596.2 [CholesterolContent] 3090.2 [SodiumContent] 4391.3 [CarbohydrateContent] 1587.5 [FiberContent] 21.6 [SugarContent] 1250.0 [ProteinContent] 150.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] For the Vanilla Cake: Mix flour, sugar, baking powder, powdered milk, and salt with a paddle attachment on stand mixer on low. Add water, vegetable oil, eggs and vanilla. Mix on medium speed until combined. Scrape in between mixing. Bake at 350F until cake bounces in the middle to touch and toothpick comes out clean. For the Swiss Buttercream: Place sterilized stand-up mixing bowl (just make sure it's super clean and dry] with whites on top of a saucepan with water, barely simmering (a.ka. double boiler]. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out]. Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated. For the Caramel Spread: In a saucepan, combine water, sugar, and salt over medium heat. Bring mixture to a simmer without stirring until syrup is lightly golden. Continue to cook for about 1 minute more until it is a medium golden color. Immediately add cream and turn the heat on low. Stir caramel with a heat-resistant spatula until it reaches 225°F (107°C] Stir in vanilla extract and cool to room temperature. Store in an airtight container. The sauce thickens as it cools. For the Ganache: Place chocolate in a bowl. Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling. Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake. For the Assembly: Start with a base of vanilla cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of ganache. Fill a piping bag with caramel and drizzle on top. Sprinkle crushed shortbread cookies on top. Place another layer of cake and repeat the process. Crumbcoat, chill and final coat your cake. Serve and enjoy.
[Name] Peanut Butter Cup Cake [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-10-03T18:14:00Z [Description] Make and share this Peanut Butter Cup Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002182960/aJNVt7dTQN6FUVOoZNqs_P1010007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/00/p0hnfAznSPiEDJgAj2mc_P1010040.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/00/DOxfm0KvRmOPVHGK1UiJ_P1010041.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/00/DfajDaH9RWalktkUXcDh_P1010042.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/00/y3fmJeUcRBSubuSzErGC_P1010043.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "3/4", "1 1/4", "1", "1/2", "1/2", "3", "8", "2", "1/2", "3", "1/2", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "non-fat powdered milk", "cocoa powder", "warm water", "vanilla extract", "sea salt", "eggs", "sugar", "cream of tartar", "unsalted butter", "peanut butter", "sea salt", "pure vanilla extract", "heavy cream", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15289.1 [FatContent] 1029.8 [SaturatedFatContent] 560.1 [CholesterolContent] 2763.6 [SodiumContent] 4901.2 [CarbohydrateContent] 1403.3 [FiberContent] 50.7 [SugarContent] 1023.1 [ProteinContent] 190.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] For the Chocolate Cake: Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. For the Peanut Butter Buttercream: Place sterilized stand-up mixing bowl (just make sure it's super clean and dry] with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler]. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out]. Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated. Add peanut butter and vanilla. Mix until smooth and well incorporated. For the Ganache: Place chocolate in a bowl. Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling. Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake. For the Assembly: Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top. Place another layer of cake and repeat the process. Crumb coat, chill and final coat your cake. Serve and enjoy.
[Name] Smothered Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-10-03T18:27:00Z [Description] Smothered Pork Chops Recipe - Lightly breaded pork chops are smothered in a rich savory and well seasoned Southern gravy resulting in the perfect Southern classic. https://grandbaby-cakes.com/smothered-pork-chops-recipe/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1/2", "1", "2", "3", "1/2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["kosher salt", "seasoning salt", "black pepper", "all-purpose flour", "onion", "garlic", "water", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.9 [FatContent] 33.0 [SaturatedFatContent] 6.7 [CholesterolContent] 83.7 [SodiumContent] 1002.5 [CarbohydrateContent] 23.1 [FiberContent] 1.0 [SugarContent] 4.9 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste. Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside. Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute' for about 5 minutes until a bit browned and tender. Add minced garlic and saute' for 1 minute. Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes] then pour in chicken stock and water and whisk together. Turn heat to high to bring to a boil and season with salt and pepper. Whisk in Worchestershire sauce, creole seasoning and hot sauce then turn heat down to medium. Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender. Serve over rice or mashed potatoes and garnish with parsley if you desire.
[Name] Cauliflower Vegetable Fried Rice [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-04T13:38:00Z [Description] Healthy twist on the classic fried rice using cauliflower instead of rice. Found on line at Best Bites! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/05/DMBETLWQp6zKUnkCXYl0_Cauliflower%20Vegetable%20Fried%20Rice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/63/8/xAfyFcUdTcSyj507B8qk_Cauliflower%20Vegetable%20Fried%20Rice.JPG"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "16", "1/4", "4"] [RecipeIngredientParts] ["eggs", "olive oil", "sweet onion", "garlic cloves", "rice", "low sodium soy sauce", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.9 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 62.0 [SodiumContent] 399.0 [CarbohydrateContent] 65.2 [FiberContent] 2.3 [SugarContent] 0.7 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 1 Bowl [RecipeInstructions] ["Heat large skillet or wok over medium heat and spray with cooking spray. Add eggs and scramble 2 minutes, or until cooked through. Remove from pan and set aside.", "Return skillet to heat and add oil, onions, peas and carrots, and garlic, and cook 4-5 minutes, or until softened.", "Increase heat to medium-high. Add cauliflower crumbles and soy sauce. Mix well and cook 4-5 minutes, stirring frequently, or until the cauliflower is tender.", "Remove from heat, mix in scrambled egg and top with green onions." ]
[Name] Avocado Chicken Salad [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-10-04T14:59:00Z [Description] Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered. Saw online from Natasha's Kitchen site [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/06/QmdRPe4dTQeuQki7aeZ2_Avocado Chicken Salad.JPG" [RecipeCategory] Salad Dressings [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "6", "1/4", "2", "3", "3", "1", "1/8"] [RecipeIngredientParts] ["avocados", "corn", "lean bacon", "chives", "dill", "lemon juice", "extra virgin olive oil", "sea salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 408.8 [FatContent] 34.3 [SaturatedFatContent] 7.7 [CholesterolContent] 46.7 [SodiumContent] 653.2 [CarbohydrateContent] 12.9 [FiberContent] 6.1 [SugarContent] 1.9 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] 1 Side Dish [RecipeInstructions] ["Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.", "Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.", "Add 1 cup of cooked corn (freshly cooked corn is best], toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.", "Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.", "Recipe Notes.", "*You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken." ]
[Name] Swiss Steak Pot Roast (Slow Cooker) [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-10-04T23:45:00Z [Description] This is somewhat based on an Alton Brown recipe, but of course I couldn't leave it alone... We like to serve this over noodles and the leftovers are great! [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["2 -3", NA, "1/2", "1/4", "1", "1 1/2", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "instant minced garlic", "celery ribs", "tomato paste", "diced tomatoes", "dried oregano", "Worcestershire sauce", "beef broth", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.8 [FatContent] 18.8 [SaturatedFatContent] 5.4 [CholesterolContent] 99.8 [SodiumContent] 441.5 [CarbohydrateContent] 21.0 [FiberContent] 3.0 [SugarContent] 5.9 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Salt and pepper the roast, then dredge in flour. Heat oil in a pan and brown the roast on each side. Mix the rest of the ingredients in a crock pot. Place roast in crock pot and spoon sauce over the top. Cook on low for 6 hours.
[Name] Vegetarian Taco Soup [AuthorId] 403989 [AuthorName] Papagayita [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-10-05T00:48:00Z [Description] Make and share this Vegetarian Taco Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1 -2", "2", "1", "2", "2"] [RecipeIngredientParts] ["black beans", "pinto beans", "kidney beans", "rotel", "diced green chilies", "crushed tomatoes", "frozen corn", "water", "onion", "garlic cloves", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.9 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 778.1 [CarbohydrateContent] 68.8 [FiberContent] 21.6 [SugarContent] 3.1 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 8-10 cups [RecipeInstructions] Saute onions until softened then add rest of ingredients. Bring to a boil then lower to a simmer. Cook as little or as long as you want. Serve with toppings of your choice-cilantro, green onions, cheese, sour cream, tortillas. Great with cornbread.
[Name] Peanut Butter Coconut Oil Dog Treats [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-10-05T14:23:00Z [Description] From 12 Tomatoes site, a special treat for your pup. Coconut oil is great for your pets as well! Here, we use it because it improves overall skin and coat health. Size depends on your ice cube tray, cook time is freezer time [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/76/3/diRQRuGOQBy4wH8zEss7_Peanut%20Butter%20Coconut%20oil%20Dog%20Treats.JPG" [RecipeCategory] Peanut Butter [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["coconut oil", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 29.0 [SaturatedFatContent] 17.9 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 4.4 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] 12 treats [RecipeInstructions] If your coconut oil is not already liquid, place it in a medium saucepan over medium-low heat and cook until melted. Add in peanut butter and cinnamon and stir until mixture is completely smooth and incorporated. Note: mixture should be thick, but pourable. Pour mixture into silicone ice cube trays and refrigerate or freeze until set. Pop dog treats out and serve them to your pup! (Store in an air-tight container and keep in refrigerator.] For exact coconut oil measurements, we use 1 teaspoon per 10 pounds dog’s body weight, or 1 tablespoon per 30 pounds. *Start with about 1/4 dose of coconut oil and gradually increase over the course of several weeks so your pup can get acclimated.
[Name] ROAST BEEF With FRESH HERBS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-05T15:33:00Z [Description] This recipe is easy to make and incredibly tasty! This beautifully savory dish is the perfect succulent meal to serve when hosting a dinner! VIDEO https://www.youtube.com/watch?v=bBfKn1nblwk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iFjulK6RSw6kfGmmE7bT_Roast-Beef-with-Fresh-Herbs-1_Fotor-2-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "3", "1/4", "1/4", "1/4", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "dry mustard", "extra virgin olive oil", "rosemary", "mint", "basil", "chives", "parsley", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.0 [FatContent] 9.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 197.2 [CarbohydrateContent] 1.5 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF. While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it’s too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes. Note: Bone-in prime rib will take more time to cook in the oven.
[Name] SPAGHETTI WITH LEMON, BASIL AND SCALLOPS [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-05T16:22:00Z [Description] Make and share this SPAGHETTI WITH LEMON, BASIL AND SCALLOPS recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "2", "2", "1", NA, "2", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "lemon zest", "garlic clove", "parmesan cheese", "unsalted butter", "bay scallop", "spaghetti", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 910.6 [FatContent] 44.9 [SaturatedFatContent] 13.9 [CholesterolContent] 70.3 [SodiumContent] 672.2 [CarbohydrateContent] 91.5 [FiberContent] 3.9 [SugarContent] 3.8 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered] and cook until scallops are firm, about 3 minutes; transfer to bowl and cover. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste. Garnish with additional sprigs of basil, if desired.
[Name] Space Mansion Birthday Cake [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT3H [PrepTime] PT24H [TotalTime] PT27H [DatePublished] 2018-10-05T18:43:00Z [Description] We all want the best for our friends, and while buying a mansion for your BFF may be out of your budget, there's no rule that says you can't bake for him/her/it!
[Name] Guinness Cake [AuthorId] 601015 [AuthorName] Blue Plate Special [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-10-05T22:05:00Z [Description] This recipe, adapted from by the New York Times, uses an 8" Fat Daddio pushpan. It was intended to be published as Private rather than Public, but I do not see how to make that particular modification. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "10", "3/4", "2", "3/4", "2", "1", "2", "2 1/2", "1 1/4", "8", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sour cream", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "confectioners' sugar", "cream cheese", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1188.7 [FatContent] 48.6 [SaturatedFatContent] 28.8 [CholesterolContent] 196.7 [SodiumContent] 726.2 [CarbohydrateContent] 149.8 [FiberContent] 4.7 [SugarContent] 93.9 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the cake: heat oven to 350 degrees. Butter an 8-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 60-75 (when temp reached 205-210]. Place pan on a wire rack and cool completely in pan. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
[Name] Quinoa Cakes With Spinach and Sun-Dried Tomatoes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2018-10-06T00:50:00Z [Description] Consider when preparing that time is needed to chill.  Adapted from "Cooking at Home With Bridget and Julia," by Bridget Lancaster, Julia Collin Davison and the editors at America's Test Kitchen (America's Test Kitchen, 2017). [Images] character(0) [RecipeCategory] Grains [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "4", "4", "2", "1", "1", "2", "1", "1/2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["sun-dried tomato packed in oil", "green onions", "garlic cloves", "water", "quinoa", "sea salt", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.6 [FatContent] 16.9 [SaturatedFatContent] 4.4 [CholesterolContent] 56.4 [SodiumContent] 946.0 [CarbohydrateContent] 40.0 [FiberContent] 4.8 [SugarContent] 1.1 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line a rimmed baking sheet with parchment paper. Heat the tablespoon of oil from the sun-dried tomatoes in a large saucepan over medium heat. Once the oil shimmers, add the green onions and cook until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the water, quinoa and salt. Once the water starts bubbling, cover, reduce the heat to medium-low and cook until the quinoa is tender, 16 to 18 minutes. Remove from the heat and let the quinoa sit, covered, until the liquid is fully absorbed, about 10 minutes. Transfer the quinoa to a large bowl and let it cool for at least 15 minutes. Meanwhile, tear the bread into large pieces. Pulse them in a food processor about 10 times, or until coarsely ground. Add the beaten 1 egg plus 1 yolk and the lemon zest; pulse about 5 times, or just until the mixture comes together. Transfer to the bowl with the cooled quinoa and stir it in, along with the sun-dried tomatoes, lemon juice, spinach and cheese, until thoroughly combined. To divide the mixture into 8 equal portions, use a spatula to first press it evenly into the bowl, then \"cut\" it into 8 wedges, scooping each one out as you work.] Pack each portion firmly to form a 1/2-inch-thick cake that's about 3 1/2 inches wide. Arrange them on the lined baking sheet as you work. Cover and refrigerate the cakes for at least 1 hour, and up to 24 hours. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-low heat. Gently lay in 4 of the cakes and cook until well-browned on the first sides, 5 to 7 minutes. Use a flexible spatula to gently turn them over; cook until golden brown on the second sides, 5 to 7 minutes. Transfer them to a serving platter and tent with aluminum foil (to keep them warm]. Return the skillet to medium-low heat and repeat with the remaining 1 tablespoon vegetable oil and remaining 4 cakes. Serve with yogurt dolloped on top, or on the side. Note: excellent served cold, too.
[Name] Lemon Cake [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2018-10-06T04:13:00Z [Description] Make and share this Lemon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "5", "3", "3/4", "2", "3", "4", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "all-purpose flour", "icing sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.2 [FatContent] 29.1 [SaturatedFatContent] 17.7 [CholesterolContent] 148.7 [SodiumContent] 269.2 [CarbohydrateContent] 105.6 [FiberContent] 0.8 [SugarContent] 80.8 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] Cake: Preheat oven to 350°F Grease & flour a bundt pan. Cream the butter and sugar using a mixer on medium speed until light and fluffy. With the mixer on low, add the eggs, one at a time until mixed. Add the soda & lemon extract to the mixture, then slowly add the flour and mix just until fully incorporated. Bake for 75 minutes, or until a cake tester is removed with just a few crumbs. Let cool for 10 minutes, then remove from the pan. Let the cake cool completely before drizzling with the icing. Or if preferred, just dust with icing sugar. Lemon Icing: Beat the butter until light then add the icing sugar and extract. If the icing is too thin, add a bit of milk. If too thin, add a bit more icing sugar.
[Name] Portuguese Chourico & Potato Balls [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H30M [PrepTime] PT1H15M [TotalTime] PT2H45M [DatePublished] 2018-10-06T04:37:00Z [Description] Make and share this Portuguese Chourico & Potato Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Portuguese [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "3 1/2", NA, "1 3/4", "1", NA] [RecipeIngredientParts] ["russet potatoes", "olive oil", "onions", "white pepper", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.6 [FatContent] 4.9 [SaturatedFatContent] 1.4 [CholesterolContent] 18.2 [SodiumContent] 115.7 [CarbohydrateContent] 16.8 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 15 Balls [RecipeInstructions] Set a large saucepan almost filled with water to a boil. Season with salt then add the whole potatoes, and cook until tender, 25 to 30 minutes. Drain the potatoes and set aside until cooled. Peel off the skins and mash the flesh with a fork. In a medium skillet over medium heat, warm the olive oil. Stir in the diced onions and cook until softened, 7 to 10 minutes. Season with salt and pepper. Add the chourico and continue cooking until the onions are caramelized, 7 to 10 minutes longer. In a large bowl, mix together the mashed potatoes, the sautéed chourico and onions. Stir in the breadcrumbs and egg. Shape the mixture into walnut-sized balls and chill for 30 minutes. Fill a large pan one third full with vegetable oil and heat to 355F (180C]. Fry the balls in small batches until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
[Name] EXOTIC INDONESIAN STYLE CHICKEN [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-10-06T08:52:00Z [Description] Khyati's Health-O-Meter Says: A protein rich dish with antioxidants.Chicken is one of the best lean protein meat that can be consumed in any form, makes an ideal dish for weight management. Onions are rich in oligosaccharides which are prebiotics that improve gut health.They are rich in phytophenols and flavanoids.Ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/wh9OPZoeQTWvlr7qfnDh_1537366535_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["75", NA, "1/3", "1/2", "2 -4", "1", "1", "1/2", NA, "1/2", "1"] [RecipeIngredientParts] ["chicken pieces", "vinegar", "lemon", "garlic", "onion", "oregano", "salt", "curry powder", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.4 [FatContent] 8.4 [SaturatedFatContent] 2.0 [CholesterolContent] 28.1 [SodiumContent] 54.9 [CarbohydrateContent] 26.7 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 11.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Prepare the marinade: Combine all ingredients [vinegar, lemon, garlic, onion, oregano, curry powder, Tabasco sauce] in a saucepan. Stir and heat, but only until sauce boils. Remove from heat and cool to room temperature. Step 2. Season the chickens lightly with salt and pepper to taste. Place them in a baking pan. Cover with about ?rd of the marinade. Step 3. Bake at 350 degrees for about 40 minutes. Add a little water to pan if the marinade starts to burn. Turn chicken over and spoon on rd more of the marinade. Step 4. Bake an additional 30-45 minutes, or until chickens are tender. Step 5. Add more marinade and water as needed during the cooking.
[Name] Watermelon Lemonade Concentrate-Canning Method [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-10-06T14:01:00Z [Description] Make and share this Watermelon Lemonade Concentrate-Canning Method recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Melons", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "4", "6"] [RecipeIngredientParts] ["watermelon", "bottled lemon juice", "fresh lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 853.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 37.7 [CarbohydrateContent] 222.0 [FiberContent] 1.3 [SugarContent] 212.9 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] In a food processor, blender, Ninja or bullet puree watermelon in batches. Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes. To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
[Name] Spice Bundt Cake [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-10-06T17:24:00Z [Description] Make and share this Spice Bundt 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/53/71/19/jmdF2wTWSeB9TOTFGDGA_20181006_174455.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/19/hqilKMjKS76GAt4hluzM_20181006_174430.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/19/TlDVyBS3QcaJn1z5OFws_20181006_174438.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3 1/3", "1", "2", "2", "1 1/2", "2", "1", "3/4", "1", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "ground ginger", "cinnamon", "baking soda", "salt", "eggs", "canola oil", "granulated sugar", "molasses", "hot water", "icing sugar", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 490.7 [FatContent] 19.4 [SaturatedFatContent] 1.7 [CholesterolContent] 31.0 [SodiumContent] 524.6 [CarbohydrateContent] 76.0 [FiberContent] 1.2 [SugarContent] 43.0 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray. Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well. Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes. Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely. To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
[Name] Fried Rice in a Mug [AuthorId] 761979 [AuthorName] Vyrianna [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2018-10-08T00:26:00Z [Description] Originally from Healthy Nibbles, modified according to my tastes, (and also because I can't had things to my folders from other sites any longer!) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Healthy", "Microwave", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1", "1 1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["cooked rice", "peas", "carrot", "water chestnut", "corn", "egg", "low sodium soy sauce", "onion powder", "garlic powder", "ginger powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 7.7 [SaturatedFatContent] 2.0 [CholesterolContent] 186.0 [SodiumContent] 876.9 [CarbohydrateContent] 64.8 [FiberContent] 2.7 [SugarContent] 2.9 [ProteinContent] 13.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Place the rice into a large mug. Lay vegetables on top. Cover the mug with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave on high for 1 minute 15 seconds.", "In the meantime, beat the egg and mix in the seasonings. Pour the egg mixture into the mug, and stir with the vegetables and rice.", "Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve." ]
[Name] Kahlua Coffee Brownie Cheesecake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-10-08T13:29:00Z [Description] a dense brownie on the bottom, topped with kahlua and coffee cheesecake and finished off with a layer of chocolate ganache and kahlua whipped cream! I [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/21/hWj8FCJyQaa118kioFru_Kahlua%20Coffee%20Brownie%20Cheesecake%20(2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/40/1/wTtd0VQOGb3KR9bnf7eg_Kahlua%20Coffee%20Brownie%20Cheesecake.JPG"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "1", "1", "2", "3/4", "6", "1/4", "1/4", "24", "1", "3", "1", "2", "2", "2", "3", "8", "5", "5", "1/2", "2", "6", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "vanilla extract", "eggs", "all-purpose flour", "baking powder", "salt", "cream cheese", "sugar", "all-purpose flour", "sour cream", "instant coffee granules", "Kahlua", "vanilla extract", "eggs", "Kahlua", "heavy whipping cream", "heavy whipping cream", "Kahlua", "powdered sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 873.5 [FatContent] 56.4 [SaturatedFatContent] 32.7 [CholesterolContent] 237.0 [SodiumContent] 354.4 [CarbohydrateContent] 82.8 [FiberContent] 2.7 [SugarContent] 68.4 [ProteinContent] 11.1 [RecipeServings] 10.0 [RecipeYield] 1 Cheesecake [RecipeInstructions] BROWNIE: Preheat oven to 350°F (176°C]. Line a 9-inch (23cm] spring-form pan with parchment paper in the bottom and grease the sides. Combine the butter, sugar and vanilla extract in a medium sized bowl. Add the eggs and mix until well combined. In another medium sized bowl, combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the egg mixture and mix until well combined. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Cheesecake Filling: In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add the sour cream and mix on low speed until well combined. In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved. Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. When the brownie is done baking, reduce the oven temperature to 300°F (148°C]. Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.] Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour 15 minutes. The center should be set, but still jiggly. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. Chocolate Ganashe: Place the chocolate chips in a small heat proof bowl. Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. Pour the chocolate ganache onto top of cheesecake and spread evenly. Kahlua Whipped Cream: To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form. Pipe the whipped cream onto the top of the cheesecake. Sprinkle the top of the cheesecake with cocoa powder, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-5 days.
[Name] Easy Lentil & Sausage Soup (Instant Pot) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-10-08T14:03:00Z [Description] I think this recipe needed more lentils, but this is terrific either way. Recipe posted as listed. From www.MyLifeCookbook.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "5", "4", "1/2", "1", "1", "15", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "celery", "carrot", "mushrooms", "beef broth", "Italian sausage", "lentils", "brown lentils", "garlic", "diced tomatoes", "salt", "pepper", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.0 [FatContent] 13.3 [SaturatedFatContent] 4.2 [CholesterolContent] 21.6 [SodiumContent] 1464.8 [CarbohydrateContent] 14.7 [FiberContent] 4.5 [SugarContent] 4.4 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Press sauce button on the Instant Pot and get nice and hot. Add the oil and then the onion, carrots, and celery and saute for 5 minutes. Add the sausage and brown for about 5 minutes. Add the rest of ingredients and stir. Put on the lid and push the lever to the back to pressure cook. Press the manual button for 25 minutes. When time is up, quick release or let the pressure come down naturally. Serve.
[Name] Instant Pot Scallop Chowder [AuthorId] 135948 [AuthorName] Jerri Rosa [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-08T20:38:00Z [Description] Make and share this Instant Pot Scallop Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "2", "1", "1", "1/2", "1/4", "2", "2", "2", "1", "3"] [RecipeIngredientParts] ["yukon gold potatoes", "bay scallops", "celery ribs", "yellow onion", "chicken broth", "heavy cream", "dry white wine", "parsley", "bay leaves", "butter", "chives", "fresh thyme leave", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.1 [FatContent] 32.5 [SaturatedFatContent] 18.8 [CholesterolContent] 141.8 [SodiumContent] 1413.6 [CarbohydrateContent] 64.3 [FiberContent] 5.4 [SugarContent] 6.3 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon on saute'. Move to plate. melt butter in pot. Add celery and onion, cook until soft. Pour in clam juice, broth, wine. deglaze. Add potatoes, thyme, bay leaves. Secure and lock lid. High pressure for 7 min. Hit cancel, quick release. Open lid. Stir and turn to sauce' setting. Crumble in bacon and add scallops, cream, chives, parsley. Cook for 2min while stirring constantly. pick out bay leaves and serve.
[Name] Seafood Gumbo [AuthorId] 2002251805 [AuthorName] KityCat95 [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2018-10-08T21:03:00Z [Description] My crown jewl recipe! Economic whilst being elegant, all of my friends and family love this recipe, so here it is. Note: the roux can be anywhere from dark blonde to brown. Brown will be a more intense flavor, but will make for a thinner gumbo  [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1", "1", "1", "5", "3", "1", "2", "3", "1/2", "4", "3", "2"] [RecipeIngredientParts] ["flour", "celery", "bell pepper", "garlic cloves", "bay leaves", "Worcestershire sauce", "shrimp", "lump crabmeat", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.3 [FatContent] 14.0 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 119.9 [CarbohydrateContent] 9.9 [FiberContent] 1.2 [SugarContent] 1.5 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1] Make the roux, adding the flour to the hot oil. Stir constantly until desired darkness, about twenty minutes if on medium high heat. 2] Add in chopped vegetables to the roux, sautée for ten minutes . 3] Slowly add in shrimp stock, whisking as you add it. Add in bay leaves and the rest of the seasoning. Bring to a boil, and lower the heat to low. Cook on low for two hours, and add the seafood. 4] Continue to cook until shrimp is done, about five minutes. Season with salt and cayenne to taste. Serve over right with hot sauce and chopped scallions. A lighter colored roux can be made in ten minutes, to reduce cooking time.
[Name] Never Fail Blueberry Muffin [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-10-08T21:04:00Z [Description] Make and share this Never Fail Blueberry Muffin recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "butter", "sugar", "eggs", "vanilla", "milk", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.1 [FatContent] 27.4 [SaturatedFatContent] 16.2 [CholesterolContent] 158.3 [SodiumContent] 727.9 [CarbohydrateContent] 110.7 [FiberContent] 3.5 [SugarContent] 57.7 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] 6 muffins [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Soften butter to room temperature. In a large bowl, beat butter until fluffy, beat in sugar and eggs. Add vanilla. Add baking powder and salt. Add flour alternately with milk. Fold in blueberries. Fill greased or lined muffin tins. Bake 25-30 minutes.
[Name] Soft Oatmeal Cookies [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2018-10-08T21:04:00Z [Description] Make and share this Soft Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "1", "1 1/2", "3", "1"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "cinnamon", "oats", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1641.6 [FatContent] 57.3 [SaturatedFatContent] 31.5 [CholesterolContent] 215.0 [SodiumContent] 1360.4 [CarbohydrateContent] 259.0 [FiberContent] 15.9 [SugarContent] 125.2 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit. Cream butter and sugars. Beat in eggs and vanilla. Stir in flour, baking soda, salt, cinnamon. Fold in oats and raisins. Chill one hour. Drop by teaspoonfuls on cookie sheet and bake 8-10 minutes. Cool on cookie sheet 5 minutes.
[Name] Layered Pumpkin Cheesecake [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2018-10-08T21:05:00Z [Description] Make and share this Layered Pumpkin Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1/4", "1", "1", "15", "1/3", "1/2", "2", "1", "1/4", "1/8", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "pecans", "butter", "cream cheese", "granulated sugar", "vanilla", "egg", "fresh pumpkin puree", "evaporated milk", "granulated sugar", "eggs", "ground cinnamon", "ground ginger", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.8 [FatContent] 30.2 [SaturatedFatContent] 13.2 [CholesterolContent] 154.0 [SodiumContent] 316.3 [CarbohydrateContent] 45.3 [FiberContent] 1.9 [SugarContent] 32.1 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 325 degrees F. 2. Combine crust ingredients and press firmly into a 9-inch deep-dish pie plate. 3. Combine softened cream cheese, sugar, egg and vanilla in a blender or with an electric mixer. Pour cream cheese mixture into crust. Allow to set while preparing the pumpkin mixture. 4. Combine remaining ingredients in a blender or with an electric mixer. Pour gently over cream cheese mixture. Use a spoon or scraper to keep the pumpkin from disturbing the cream cheese layer. 5. Bake at 325 degrees for 1 h 15 min or until set. 6. Serve with real whipped cream, none of that canned oil product.
[Name] Autumn Stew [AuthorId] 766367 [AuthorName] PMHawk [CookTime] PT2H18M [PrepTime] PT10M [TotalTime] PT2H28M [DatePublished] 2018-10-09T01:29:00Z [Description] Make and share this Autumn Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "1", "1/2", "1 1/2", "2", "3", "2", "2", "2", "3", "2", "1", "1"] [RecipeIngredientParts] ["fresh rosemary", "brown sugar", "ground cumin", "ground black pepper", "paprika", "kosher salt", "beef stew meat", "olive oil", "chicken broth", "water", "tomato sauce", "russet potatoes", "carrots", "celery", "parsnip", "yellow onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.3 [FatContent] 10.6 [SaturatedFatContent] 3.1 [CholesterolContent] 72.6 [SodiumContent] 723.7 [CarbohydrateContent] 16.9 [FiberContent] 2.9 [SugarContent] 5.0 [ProteinContent] 29.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour. Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.
[Name] Roasted Vegetables [AuthorId] 766367 [AuthorName] PMHawk [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-09T01:46:00Z [Description] Toss all of these delicious fall vegetables with balsamic vinegar and olive oil for an unforgettable side dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "6", "6", "1/2", "1/2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["potatoes", "acorn squash", "fresh broccoli", "Brussels sprouts", "red onion", "olive oil", "salt", "ground black pepper", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.9 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 309.0 [CarbohydrateContent] 23.5 [FiberContent] 4.0 [SugarContent] 2.4 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Add vegetables to prepared pan. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Roast 45 minutes or until vegetables are tender. Garnish with fresh basil, if desired.
[Name] Beef Jerky [AuthorId] 766367 [AuthorName] PMHawk [CookTime] PT17H [PrepTime] PT17H [TotalTime] PT34H [DatePublished] 2018-10-09T02:11:00Z [Description] Make and share this Beef Jerky recipe from Food.com. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Dehydrator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1", "1/3", "1/2", "1 1/2"] [RecipeIngredientParts] ["Worcestershire sauce", "soy sauce", "onion powder", "liquid smoke", "salt", "garlic powder", "ground black pepper", "bottom round steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.3 [FatContent] 13.1 [SaturatedFatContent] 5.2 [CholesterolContent] 82.8 [SodiumContent] 1234.1 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine Worcestershire sauce, soy sauce, onion powder, liquid smoke, salt, garlic powder, and pepper in a large resealable plastic bag. Add beef. Seal bag and refrigerate overnight. Dry in dehydrator according to manufacturer's directions. Cool to room temperature. Transfer to a plastic bag and store in refrigerator for up to one week.
[Name] Savory Cheese Wreath [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2018-10-09T10:06:00Z [Description] Make and share this Savory Cheese Wreath 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/1802649943/MrhfbDfFSxCtHkKvtbVj_Savory%20cheese%20wreath%20by%20Laka%20kuharica.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["150", "50", "1", "1/2", "1", "200", "20", "410", "1", "1 1/2", "1/2", "1", "1", "50", "1", "1"] [RecipeIngredientParts] ["cottage cheese", "sour cream", "egg", "sea salt", "white pepper", "milk", "butter", "cake flour", "instant yeast", "baking powder", "sea salt", "white pepper", "egg", "yogurt", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.4 [FatContent] 6.4 [SaturatedFatContent] 3.0 [CholesterolContent] 66.5 [SodiumContent] 394.7 [CarbohydrateContent] 46.8 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 9.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Al ingredients should be at room temperature. For the filling mix and combine all the ingredients, set aside. For the dough, heat the milk together with butter, until butter melts (milk should not boil]. Add to the flour mixed with instant yeast, baking powder, sea salt and ground white pepper. Add an egg and yogurt and gently knead dough until smooth and elastic. Immediately, on a floured surface, roll the dough into a rectangle with a rolling pin. Cover it evenly with the prepared filling. Starting at one of the long ends, roll the dough into a tight roll. Shape it into a wreath, tucking the ends into each other. Place it on a baking sheet lined with parchment paper. With a sharp knife make a circular cut on the top of the wreath. Brush the wreath with egg yolk and sprinkle with seeds of your choice. Bake in the oven at 200°C for about 25 minutes or until golden on top. Before serving, allow to cool.
[Name] GALOUTI KEBAB [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-09T10:29:00Z [Description] Khyati's Health-O-Meter Says: The mouth-melting lucknowi kebabs are in protein which is required for muscle building. The flavour of coriander makes it more delectable! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/pxl6A8z7SY2SOVlBFifj_1537366720_large.jpg" [RecipeCategory] Meat [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, "1", NA] [RecipeIngredientParts] ["onion", "cardamom powder", "salt", "red chili powder", "papaya paste", "garam masala powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Boil the minced mutton, in a pressure cooker with salt, raw papaya paste and 1/4 cup of water. Step 2. Transfer the boiled minced meat into a mixer bowl and blend for 1 - 2 minutes, until soft and forms a ball. Step 3. In a wide bowl, add the remaining ingredients to the cooked minced mixture. Step 4. Shape the mixture into round kebabs. Step 5. Heat oil in a non-stick frying pan. Reduce heat to medium. Step 6. Shallow fry until brown on both the sides. Step 7. Serve with green chutney and onion rings.
[Name] Mini-Pavlovas With Lemon Cream and Grapes [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-10-09T14:47:00Z [Description] There’s always room for dessert, especially as the cooler weather rolls around. Meringue-based pavlovas make the perfect signature dessert worthy of any celebration. They are festive, sure to please and surprisingly easy to prepare and enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/BnnkIXmfR7aqIrkbqa5D_efe706bd-575d-40d6-87db-453fb30eabe1_fi.jpg" [RecipeCategory] Grapes [Keywords] ["Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "2/3", "1/3", "1 1/2", NA] [RecipeIngredientParts] ["salt", "sugar", "cornstarch", "vanilla", "heavy whipping cream", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.2 [FatContent] 9.9 [SaturatedFatContent] 6.1 [CholesterolContent] 36.2 [SodiumContent] 73.6 [CarbohydrateContent] 42.0 [FiberContent] 0.3 [SugarContent] 39.4 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350° F. Line a baking sheet with parchment. With an electric mixer, beat egg whites and salt in a large bowl on medium speed until firm peaks form. On low speed, add the sugar a tablespoon at a time until the meringue forms stiff peaks. Whisk in cornstarch and vanilla. Divide meringue into six 4-inch circles on the baking sheet. With a large spoon, make indentations in the middle of each. Place baking sheet in the oven and lower the temperature to 300°F. Bake 30 minutes, then turn off the oven and leave the baking sheet in for another 30 minutes. To serve, whip the cream to soft peaks and stir in the lemon curd. Dollop onto the meringues and top with the grapes. Garnish with almonds, if desired.
[Name] Bolognese Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-10-09T14:49:00Z [Description] This rich and creamy Bolognese Sauce is the perfect meaty sauce for any kind of pasta. With heavy cream, savoury tomato and basil sauce, and dry red wine, this sauce is as flavourful as it is easy to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/yYjisD1dQUKEZTM5uybQ_349a3a55-9515-4fd7-ac3a-574982aa5f7a_fi.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "450", "1/2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "ground beef", "dry red wine", "tomatoes", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.6 [FatContent] 31.5 [SaturatedFatContent] 14.0 [CholesterolContent] 117.3 [SodiumContent] 93.8 [CarbohydrateContent] 8.8 [FiberContent] 1.9 [SugarContent] 4.5 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in 12-inch skillet on medium-high heat; add onions. Cook 3 minutes or until tender. Add meat; cook 4 minutes or until browned. Drain well. Return to pan. Add wine and sauce to meat mixture. Cook on low heat for 10 minutes. Stir in cream; cook until heated through. Serve over hot cooked pasta. Sprinkle with grated parmesan cheese, if desired.
[Name] Balsamic-Soy Angus Steak [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-09T14:51:00Z [Description] Striploin steak is one of many delicious options of Canadian AAA Angus steaks you can grab in the meat department at your local Walmart. Perfect for grilling, Canadian AAA Angus striploin is a tender cut of meat with lots of marbling and juicy flavour. With sweet and savoury notes, this recipe is sure to be a hit with guests. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/Io8EXKNRJ6m8PuKNsp1e_d6780a07-0a9a-469c-af6b-6634e6c437d6_fi.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "3", "3", "3", "1", "1/2", "6"] [RecipeIngredientParts] ["honey", "soy sauce", "green onion", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.8 [FatContent] 12.7 [SaturatedFatContent] 3.1 [CholesterolContent] 79.0 [SodiumContent] 566.4 [CarbohydrateContent] 10.8 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 30.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk balsamic vinegar, honey, soy sauce, vegetable oil and green onion together in a large bowl. Add steaks or place steaks and marinade in resealable bags. Rub marinade onto meat; cover or seal. Let steaks marinate for at least 3 hours or up to one day. Bring meat to room temperature before barbecuing. This will take about an hour. Oil grill and preheat barbecue to medium-high. When preheated, remove steaks from marinade and shake off any excess. Place steaks on grill and cook until desired doneness. Transfer steaks to a platter and cover loosely. Let stand for 10 to 15 minutes to allow juices to redistribute. Serve immediately.
[Name] White Bean Batter Corn Dogs [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-09T14:53:00Z [Description] Have a bit of fun with these corn dogs from Ontario Bean Growers featuring all-beef wieners coated in a cornmeal and white bean batter then deep fried until golden-brown. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/IiDwV3QCjfRtEM0xWAwg_c2be4938-2fd2-43d4-ac47-abfcf25bfc51_fi.jpg" [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1", "1/4", "3", "1", "1/4", "1", "1", "1", "2", "1/4", "8", "48"] [RecipeIngredientParts] ["canola oil", "yellow cornmeal", "flour", "white sugar", "baking powder", "salt", "buttermilk", "white kidney beans", "egg", "canola oil", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.7 [FatContent] 36.9 [SaturatedFatContent] 12.0 [CholesterolContent] 96.7 [SodiumContent] 1726.8 [CarbohydrateContent] 63.0 [FiberContent] 5.9 [SugarContent] 16.9 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium pot, add 4 inches (10 cm] of canola oil and heat to 375°F (190°C]. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt; stir to combine. Add buttermilk, puréed beans, egg and canola oil; stir until batter is combined. Place each hot dog on stick — the sticks must be wood as they will be deep fried. In a shallow bowl, add cornstarch. Roll hot dogs in cornstarch and shake off any excess. Pour batter into a tall glass. Working in batches of two, dip hot dogs in batter, turning stick slowly as you remove to ensure batter stays on. Immediately place into oil and cook until batter is golden-brown, about 3 to 4 minutes or until corndog floats. With tongs, remove from oil and transfer to a paper towel-lined plate. Serve immediately with your choice of condiments.
[Name] Alien Hatchling Cakes [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT40M [PrepTime] PT7H [TotalTime] PT7H40M [DatePublished] 2018-10-09T15:39:00Z [Description] Giving an actual pet as a gift on someone's birthday is extremely risky... this next recipe is not.
[Name] Black Hole Baked Alaska [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT15M [PrepTime] PT2H27M [TotalTime] PT2H42M [DatePublished] 2018-10-09T16:32:00Z [Description] Space is dangerous, but also beautiful... and NOW, thanks to this next recipe, it can be delicious as well!
[Name] Martian Dream Car [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT3H [PrepTime] PT8H [TotalTime] PT11H [DatePublished] 2018-10-09T17:05:00Z [Description] If you're gifting your girlfriend a house and pets for her birthday, you might as well throw a car in there while you're at it! This little hot rod runs on solar power and is made for interstellar travel!
[Name] Planetary Hazelnut Pops [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT15M [PrepTime] PT2H30M [TotalTime] PT2H45M [DatePublished] 2018-10-09T17:35:00Z [Description] The best part of a birthday is that you can write yourself a blank check to eat as much as you want! I'm personally a fan of variety when I binge, and these little guys made the perfect mid-dessert snack! Cake pops are delicious, but I felt like I needed to experiment a bit. So I came up with these unique little bites. With a hazelnut asteroid belt and thin coating of chocolate, you'll surely have people asking you for the recipe! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/RTz7nsXRmcQtRb7KrQwQ_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/40/G0mysqQwSjOmEJVuhjKu_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/40/PnqgsroTTK2fazrilXAg_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/40/MzFDIKgNRL6BPMpDswln_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/40/0rw64NsQQbCJyNV0LwTh_2.jpg"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2", "9", NA, NA] [RecipeIngredientParts] ["almond butter", "powdered sugar", "hazelnuts", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.7 [FatContent] 21.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 46.9 [CarbohydrateContent] 13.2 [FiberContent] 3.7 [SugarContent] 8.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 9 cake pops [RecipeInstructions] ["Mix almond butter and powdered sugar together until a dough ball forms. Roll out 9 gumball-sized balls and roll them in a 1/2 cup of chopped hazelnuts to coat. Freeze.", "Once frozen, remove from freezer and cut in half (keep frozen until ready to use]. Melt lavender chocolate and pour a tablespoon into a 18-slot half-dome baking tray. Press frozen hazelnut ball halves into each slot and freeze. Spread most of the remaining chocolate (leaving yourself about a third of a cup in the pot] onto a silicone baking mat or parchment sheet. Spread out to about 1/8 inch thickness and sprinkle 1/4 cup chopped hazelnuts. When almost set, use a 3\" circular cookie cutter to ident 9 initial cutouts and freeze until ready to use.", "Assemble by popping half-dome melts out of the mold and removing the round discs from the parchment sheet. 'Glue' together with remaining chocolate and heat the wooden dowels to press into the underside of the pop. Roll the lip of the ring in chocolate and use the last of the hazelnuts to coat. Finish by dusting the asteroid belt with gold luster dust and using a fine brush, paint on planetary designs to the tops and bottoms of the planets. Stick the pops in a decorated half dome of styrofoam or other stand of your choosing." ]
[Name] Oatmeal Crispies [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-10-09T21:16:00Z [Description] What’s more welcome in a lunch bag or lunch box than home baked cookies? This recipe is similar to one I grew up with…and similar to one my mother-in-law passed on to me. I’ve changed it up a bit, and you certainly have my permission to do the same.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/e1YKdR49QHi8sd7eV7bP_IMG_1381.JPG" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Sweet", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1 1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "flour", "salt", "baking soda", "quick-cooking oats", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2218.8 [FatContent] 84.5 [SaturatedFatContent] 56.1 [CholesterolContent] 308.0 [SodiumContent] 2322.7 [CarbohydrateContent] 345.0 [FiberContent] 17.7 [SugarContent] 211.2 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] 2 Dozen [RecipeInstructions] ["Thoroughly cream butter and sugars. Add eggs and vanilla, beat well. .", "Whisk dry ingredients together and mix into creamed mixture. Add oats and coconut; mix well.", "Chill dough for an hour. Shape into balls, flatten each ball slightly with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.", "If you are in a big hurry, and really must skip the chilling step…add some more flour, probably about ½ cup. And don’t press them with a glass. The cookies will tend to flatten out more…but if you’re in a hurry, ya’ do what ya’ gotta do, right?" ]
[Name] Barbacoa Tacos En Adobo [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2018-10-09T23:10:00Z [Description] Make and share this Barbacoa Tacos En Adobo recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["4 -5", "4", "2", "2", "1/3", "5", "1", "1", "1", "4", "1/2", "1", "1 1/2", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["beef roast", "ancho chilies", "onion", "garlic cloves", "pepper", "allspice", "clove", "bay leaves", "cinnamon", "oregano", "salt", "apple cider vinegar", "beef broth", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.3 [FatContent] 13.5 [SaturatedFatContent] 3.8 [CholesterolContent] 119.8 [SodiumContent] 574.9 [CarbohydrateContent] 4.1 [FiberContent] 1.5 [SugarContent] 0.3 [ProteinContent] 40.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Remove the seeds from the chiles and boil for 20 minutes. Place the chiles in a blender with some of the liquid. Add remaining ingredients and blend well. Line crockpot with 1/2 banana leaf, place meat, cover with sauce, and cover everything with the rest of banana leaf. Cook on low for 8-10 hours or on high for 5-6 hours. Serve with corn tortillas, garnish with your favorite toppings.
[Name] Tita Dolly's Macarrones (Kitchen Sink Macaroni) [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-10-10T07:16:00Z [Description] I got this recipe from my tita Dolly. She uses heavy cream and full-fat evaporated milk in her bechamel; I have tried to lighten it up with half-and-half and fat-free milk. But do use the butter! This is a great contribution to a potluck or family gathering. =) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/36/57/1/pic3FgeFu.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Ham", "Chicken", "Pork", "Poultry", "Meat", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1 1/2", "2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["macaroni", "butter", "onion", "tomato sauce", "green bell pepper", "pimientos", "ham", "salt", "pepper", "flour", "half-and-half", "fat-free evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.6 [FatContent] 24.4 [SaturatedFatContent] 13.6 [CholesterolContent] 88.6 [SodiumContent] 809.4 [CarbohydrateContent] 31.6 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 16.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Cook macaroni according to package directions, until al dente. Drain and reserve.", "FILLING. In a very large skillet or wok, melt 1/2 cup (1 stick] butter. Saute onion until soft. Add tomato sauce and stir to combine.", "Add bell peppers, pimientos, chicken, ham, Vienna sausage, 1/2 tsp salt, and 1/4 tsp pepper. Stir gently to combine. Adjust salt and pepper to taste.", "Remove from the heat. Add macaroni and toss gently until all combined. If your pot isn't big enough you can transfer the filling to a large mixing bowl. Divide mixture between two 13x9 baking dishes.", "BECHAMEL. Melt remaining 1/2 cup (1 stick] butter. Sift in the flour. Over low heat, whisk together until mixture turns tan, about 3 minutes.", "Slowly add the half-and-half and milk, whisking constantly. Mixture should be bubbling very slowly. Season with remaining salt and pepper.", "Cook until mixture is thick, stirring constantly. (If it gets too thick, thin with a little milk.] Adjust salt and pepper to taste.", "COMBINE. Divide bechamel between the 2 baking dishes, spreading over the top. Bake for 20-30 minutes until golden brown and bubbly. Serve warm.", "* You can do everything except the baking ahead of time. Refrigerate until ready to bake. (I haven't tried freezing this but it would probably work; just bake for longer, maybe covered at first.].", "* This recipe lends itself to a lot of variation. * You can use other shaped pasta like shells -- anything that will nicely catch the filling and sauce. * The original recipe called for Oxford sausage but Dolly never knew what it was, so Vienna sausage was substituted. You can also use cocktail sausages (they come in a jar]. * You could substitute Italian sausage (mild or hot] for the Vienna; squeeze out of casings (or use bulk], cook thoroughly, and drain well before using. * Instead of jarred pimientos, for more flavor, you could use fire-roasted red peppers -- drain well, then cut into pieces. Instead of tomato sauce, use 1 can of fire-roasted tomatoes -- smoosh the tomatoes and add the whole can, including liquid. * For the bechamel, I've seen recipes that use fat-free half-and-half, but I don't trust the thickeners. Milk would be fine, as long as it's at least 2% -- you need some fat for the sauce to work. =]." ]
[Name] BELUGa BLACK LENTIL SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-10-10T13:57:00Z [Description] Full of fresh ingredients with a hint of spice, this is a fantastic side dish to serve with your fall & winter main courses! VIDEO https://www.youtube.com/watch?v=ZeQ3czrWKGU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ao42ylt4RuQ7Y2JSO7Gc_Beluga-Black-Lentil-Salad-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3", "1", "1/4", "1/4", "4", "1", "1/2", "1/2", "1/3", "1", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["black lentils", "butter", "curry powder", "cayenne pepper", "black pepper", "low sodium chicken broth", "garbanzo beans", "roma tomato", "green onion", "avocado", "parsley", "pomegranate molasses", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.1 [FatContent] 18.8 [SaturatedFatContent] 5.6 [CholesterolContent] 15.3 [SodiumContent] 320.1 [CarbohydrateContent] 62.3 [FiberContent] 26.1 [SugarContent] 3.0 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature. . Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside. Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.
[Name] Veggie Pasta Sauce [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-10-10T14:27:00Z [Description] This is a light pasta sauce with lots of veggies!   I make it with chicken broth - but you can use vegetable broth if you want it vegetarian/vegan.  Delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/45/W9ReFqnaRoyNjTeGCMSD_6F4F81A8-19A9-4837-B6BC-800C5B01C5AB.jpeg" [RecipeCategory] Vegan [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "yellow onion", "carrot", "broccoli", "tomatoes", "chicken broth", "white wine", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.8 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 338.6 [CarbohydrateContent] 6.2 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat olive oil in large saute pan. Saute onions and carrots until soft. Add chopped broccoli, red peppers and garlic. Add tomatoes, italian seasoning, 1 can chicken broth and 1/2 cup wine. Simmer for 15-20 minutes. Add to your favorite pasta. I prefer angel hair. Light and delicious! Enjoy1.
[Name] Basic Massoni Pizza Base [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T15:21:00Z [Description] Here at Massoni the pizza dough is a sacred and beloved recipe that took many months to master and perfect, not mention the equipment and space that is needed. So, for these at home recipes we suggest a store-bought dough (it will do just fine). Hope you enjoy! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "2"] [RecipeIngredientParts] ["white cheddar cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.6 [FatContent] 60.4 [SaturatedFatContent] 28.7 [CholesterolContent] 119.6 [SodiumContent] 888.6 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] 1 8"-2" pizza [RecipeInstructions] ["TOOLS:", "8x2 Inch baking tin.", "Prep:", "Thoroughly grease the bottom and sides of the cake tin. Take 8oz of the dough and evenly distribute throughout the pan. Let sit at room temperature until the dough has doubled in size. Set pan in fridge (covered] for at least 1 hour before baking.", "To cheese the pizzas:", "Evenly distribute 4oz of shredded mozzarella across the entire dough.", "Take 1 ounce of cheddar and cheese the rim of the entire pan.", "To bake:", "Preheat oven to 500 degrees. Bake all pizzas for 16-20 minutes or until top of cheese is golden brown and the edges are crisp and dark. Take a metal spatula and slowly slide the edges of the pizza from the pan until they release. Pull the pizza out of the tray and let cool on a resting rack." ]
[Name] JD's Southern-Style Mixed Vegetable Curry [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-10-10T17:24:00Z [Description] This is an easy curry to make, and it doesn't require a grinder to powder spices. Best served with some kind of bread, rather than rice. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/8", "1", "1/2", "1", "1", "3", "2", "2", "12", "4", "2", "10", "1", "2"] [RecipeIngredientParts] ["hing", "black mustard seeds", "cumin seed", "Urad Dal", "channa dal", "serrano chilies", "onions", "carrots", "curry leaves", "potatoes", "water", "green beans", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.9 [FatContent] 14.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 78.7 [CarbohydrateContent] 55.1 [FiberContent] 10.1 [SugarContent] 8.2 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] ["In a large nonstick frying pan put 3-5 Tablespoons oil, 1/8-1/4 teaspoons hing, 1 teaspoons black mustard seeds, 1/2-1 teaspoons cumin seeds, 1 Table. (split white] urad dal, 1 Table. chana dal, 3 slit or minced green serrano chilies (or 5 small red chiies, each broken into 3 pieces] or add some red chili powder near the end of cooking the curry.", "Heat over medium-high heat, until the mustard seeds start popping and the dals (lentils] are light brown.", "Add 2 diced onions, 1-2 minced carrots, and 12 curry leaves and stir-fry for about 3-4 minutes.", "Add 4 peeled and diced potatoes and 2 cups water.", "Bring mixture to a boil, and add salt to taste.", "Add about 10 fresh green beans that you have cut into small pieces.", "Once mixture has boiled for about 3 minutes, reduce the heat to medium and cook until very tender, adding water as needed.", "Roughly mash the potatoes and check for salt.", "Turn off heat and stir in 3/4-1 cup frozen peas.", "Garnish with fresh chopped cilantro if desired.", "Good served with Indian bread. This curry can also be made with just 1-2 vegetables, or add different vegetables if you like a particular mixture." ]
[Name] Bratwurts [AuthorId] 1985716 [AuthorName] huggett [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-10-10T18:21:00Z [Description] Make and share this Bratwurts recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "10", "3", "2", "1", "1", "1/2", "10"] [RecipeIngredientParts] ["butter", "onions", "sausages", "water", "salt", "black pepper", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.2 [FatContent] 37.7 [SaturatedFatContent] 15.1 [CholesterolContent] 96.4 [SodiumContent] 1163.7 [CarbohydrateContent] 29.1 [FiberContent] 2.1 [SugarContent] 5.5 [ProteinContent] 20.2 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Melt butter in a 6 quart pot over medium heat. Add onions: cook, covered until tender and beginning to brown (10-15 min]. Uncover and increase heat to med-high. Cook until dark brown and caramelized (5-7 min] more. (Onions can be made and chilled in pot, covered, up to 3 days ahead.]. Prick each bratwurst once or twice with a fork to prevent it from exploding as it cooks. Add to onion mixture, along with beer, water, salt, black pepper and red pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered (12-15 min or until a meat thermometer inserted in centers register 165F]. Remove bratwursts and onions with tongs and a slotted spoon, reserving cooking liquid for another use such as simmering more brats. Preheat grill to medium-high heat (375-450] and lightly oil grate. Add bratwursts; grill (10-14 min], turning occasionally to brown evenly. Serve on buns with drained onions.
[Name] Mark's Chili Recipe [AuthorId] 1985716 [AuthorName] huggett [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2018-10-10T18:22:00Z [Description] Make and share this Mark's Chili Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["2", "2 1/2", "3", "1", "1 1/2", "3", "4", "1", "1 1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["onions", "ground beef", "garlic cloves", "chocolate", "paprika", "chili powder", "cumin powder", "water", "pepper", "Accent seasoning", "salt", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.6 [FatContent] 19.6 [SaturatedFatContent] 7.8 [CholesterolContent] 77.1 [SodiumContent] 818.1 [CarbohydrateContent] 25.4 [FiberContent] 8.7 [SugarContent] 1.5 [ProteinContent] 30.0 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Cook ground beef, onions, and garlic. Add all ingredients to slow cooker. Cook 4 hours on low. *1 hour before done add beans and water.
[Name] Super Easy Peanut Butter Chocolate Chip Cookies. [AuthorId] 2002297281 [AuthorName] ava.hainschwang12 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2018-10-10T18:23:00Z [Description] Make and share this Super Easy Peanut Butter Chocolate Chip Cookies. recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1/2", "1"] [RecipeIngredientParts] ["peanut butter", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.2 [FatContent] 6.8 [SaturatedFatContent] 2.3 [CholesterolContent] 7.8 [SodiumContent] 53.9 [CarbohydrateContent] 8.7 [FiberContent] 0.8 [SugarContent] 7.2 [ProteinContent] 3.2 [RecipeServings] 24.0 [RecipeYield] 24 Cookies [RecipeInstructions] Preheat oven to 325 f. Combine peanut butter and Nutella. Add sugar. Add egg. Mix until egg is not visable. Roll dough into balls. Place on a cookie sheet. Bake 18-20 minute. Cool for 10 minutes. Enjoy!
[Name] Nacho Pie [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T18:23:00Z [Description] Make and share this Nacho Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/51/p5VQUkWRCiOhNscLsiUM_Massoni%20-%20Nacho%20Pie.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "1", "1/2", "3", "1/2", "1", "1", "1", "1/2", "1", "4", "1", "1", "1/2", NA] [RecipeIngredientParts] ["Basic Massoni Pizza Base", "boneless skinless chicken breast", "plums", "beefsteak tomato", "red onion", "garlic cloves", "red bell pepper", "chipotle chile", "cilantro", "dried black beans", "heavy cream", "Velveeta cheese", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 606.1 [FatContent] 30.4 [SaturatedFatContent] 16.5 [CholesterolContent] 163.3 [SodiumContent] 427.5 [CarbohydrateContent] 45.4 [FiberContent] 9.4 [SugarContent] 6.7 [ProteinContent] 39.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Chipotle Chicken:", "Char onion, tomato, garlic and red pepper. Don’t be afraid to burn a little bit. (a little bit].", "Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven – 325 till chicken is tender about 20-25 minutes.", "Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces – to your liking.", "In a blender puree the vegetable mixture and cilantro till smooth then marinade.", "This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad.", "For the beans:", "Soak the beans overnight or at least 3 hours till doubled in size.", "strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.", "season with kosher salt. – your liking.", "For the cheese sauce:", "Bring 1 cup of heavy cream to a slow boil.", "Whisk in 1/2 cup of shredded Velveeta.", "Add 4 oz pickling solution from Peabody’s pickles.", "keep warm.", "Also, just a great dip for bread or chips. Fun for everyone!", "Ok Guys! Ready for this super fun Pie?.", "Here it goes. We’re going to make a pizza and treat it like a plate of nachos. WOW!", "The sub recipes are wonderful and versatile. This is how we do it at Massoni but who’s to tell you what you want on your nacho pie?.", "Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.", "bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.", "sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer." ]
[Name] Buffalo Cauliflower Pizza [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T18:34:00Z [Description] Make and share this Buffalo Cauliflower Pizza 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/53/71/52/cW2Fs8G8Sv2Au3jDa9hT_Massoni%20-%20Buffalo%20Cauliflower%20Pie.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", NA, "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["Basic Massoni Pizza Base", "cauliflower", "parsley", "thyme", "rosemary", "unsalted butter", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.5 [FatContent] 33.2 [SaturatedFatContent] 21.0 [CholesterolContent] 86.3 [SodiumContent] 518.7 [CarbohydrateContent] 8.3 [FiberContent] 3.1 [SugarContent] 3.0 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the Buffalo Sauce:", "Heat up the franks hot sauce with butter until fully melted and whisk in all dried herbs. Pour into a bowl and set aside and cool slightly.", "For the Cauliflower:", "Cut the cauliflower into small florets (1inch size] and set aside.", "Toss cauliflower with buffalo sauce and spread evenly on sheet tray.", "Roast cauliflower at 450 degrees for 10 minutes or until slightly tender.", "Let cauliflower mixture cool slightly in the fridge.", "For the Pizza:", "Cover the cheesed pizza heavily with the buffalo cauliflower- bake as directed and crumble with blue cheese when it comes out of the oven." ]
[Name] Sweet Potato Pie [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T18:34:00Z [Description] Make and share this Sweet Potato Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/53/SflpzB5WQjiTEtS0PFCC_sweet%20potato.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/53/1xHr0euS5CjUEdWr3wf6_Massoni%20-%20Sweet%20Potato%20Pie.JPG"] [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "5", "1", "1", "1", "1/2", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["Basic Massoni Pizza Base", "cheese", "sweet potatoes", "mini marshmallows", "brown sugar", "maple syrup", "cinnamon", "salt", "ground nutmeg", "heavy cream", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.0 [FatContent] 37.3 [SaturatedFatContent] 10.6 [CholesterolContent] 40.8 [SodiumContent] 2197.2 [CarbohydrateContent] 130.1 [FiberContent] 10.3 [SugarContent] 61.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roast the sweet potatoes in a 450 degree oven until fork tender. Pull out and let them cool slightly. Once cooled, peel sweet potatoes and mash in a bowl with brown sugar, maple syrup, cinnamon and nutmeg until smooth. Let mixture cool completely.", "For the Pizza:", "Fill edges (just like the cheddar] with crushed pecans. Spread sweet potato mixture evenly on the top. Bake as directed. At the last minute of baking cover the pie with mini marshmallows. Remove pie once marsh mallows are golden brown. Top pie with chocolate syrup and crushed ginger snaps." ]
[Name] Penne Al Vodka Pie [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T18:34:00Z [Description] Make and share this Penne Al Vodka Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/54/C9PQZJt3QlKFR0at7wnV_Massoni%20-%20Baked%20Penne%20Vodka%20Pie.JPG" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "1", "1", "1", "4"] [RecipeIngredientParts] ["Basic Massoni Pizza Base", "English peas", "penne pasta", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.0 [FatContent] 9.2 [SaturatedFatContent] 4.2 [CholesterolContent] 22.4 [SodiumContent] 187.2 [CarbohydrateContent] 107.4 [FiberContent] 18.3 [SugarContent] 6.7 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta until al dente- strain and cool down . Once pasta is cooled, toss in a bowl with vodka sauce and 1 cup of blanched peas. For the Pizza: Top pizza with pasta mixture and an additional 4oz mozzarella. Bake as directed in recipe #537146.
[Name] Sunday Gravy Pizza [AuthorId] 2002280099 [AuthorName] Dale Talde [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-10T18:34:00Z [Description] Make and share this Sunday Gravy Pizza 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/53/71/55/6MPQ48XQwCqwQ2PB4qSw_Massoni%20-%20Sunday%20Gravy%20Pie.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, "200", "350", "80", "2", "10", "5", "25", "6", "12", "40", "12", "30", NA] [RecipeIngredientParts] ["hot Italian sausage", "ground beef", "ground pork", "onions", "black pepper", "salt", "eggs", "olive oil", "garlic", "parsley", "parmesan cheese", "panko breadcrumbs", "milk", "Basic Massoni Pizza Base"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.0 [FatContent] 42.0 [SaturatedFatContent] 14.7 [CholesterolContent] 339.4 [SodiumContent] 1382.9 [CarbohydrateContent] 12.3 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tools: 2oz ice cream scoop. Crock Pot or Dutch Oven. Combine milk and bread crumbs in a large bowl and set aside. Dice onion and sweat on low heat until translucent and no color. Pull of heat and cool. In same bowl with breadcrumbs and milk, add the remaining ingredients. Thoroughly mix and with a 2oz ice cream scooper, scoop meatballs on to a sheet tray. Once scooped, go back and roll meatballs into uniform balls. Set a medium sauce pan over high heat and add a couple tablespoons of oil. Sear off meatballs on each side until golden and set in dutch oven. Do not crowed the pot. In a separate sauce pot heat up enough marinara to completely cover the meatballs. Once heated, pour over meatballs and cook in the oven at 300 degrees for an hour. Remove meatballs from sauce and save. For the Pork: Roughly dice the pork shoulder into 1-inch pieces. In a medium sauté pan over high heat, add a couple table spoons of oil and sear off pork shoulder. Once seared, transfer to dutch oven. Heat up the meatball braising liquid and pour over the pork. Cover and cook in the oven for two hours at 300 degrees. Once done, remove the pork. This result of now two braised meats in the marinara is now, the gravy. For the Sausage: Roast the sausages on a sheet tray in a 400-degree oven for 15-20 minutes. Let cool and slice into half inch pieces. For the Pizza: Make two lines of gravy about an inch apart on the cheesed pizza. Top with cooked meatballs (cut in half], braised pork shoulder and sliced sausages and bake as directed. Top with grated parmesan and fresh basil.
[Name] Buckeye Bars or Copy Cat Reeses [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-10-10T18:50:00Z [Description] Found on line, and this PB and chocolate addict had to save, other recipes that use graham crackers crushed into the bar, and while I’m sure that is delicious, this recipe has no crumbs. It’s melt in your mouth peanut butter, sugar, and butter! NOTE: recipes says "If you don’t want your chocolate to “crack” when cutting your bars, don’t refrigerate these bars. And cut them as soon as the chocolate sets (about 30 minutes room temperature)" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/58/5/usD3ZqHwQY6aBw8tg9pM_Buckeye%20Bars%20or%20Reeses.JPG" [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "3 1/2", "1 1/2", "1", "16", "1"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "creamy peanut butter", "pure vanilla extract", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.7 [FatContent] 5.9 [SaturatedFatContent] 2.4 [CholesterolContent] 6.3 [SodiumContent] 29.8 [CarbohydrateContent] 9.1 [FiberContent] 0.5 [SugarContent] 8.1 [ProteinContent] 1.6 [RecipeServings] 64.0 [RecipeYield] 64 Pieces [RecipeInstructions] Line a 13x9 inch baking sheet with foil. Set aside. In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a “dough.” Using your hands, press into the bottom of the 13x9 dish. In a microwave bowl, combined chocolate bars (broken into pieces] with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes]. Spread evenly over top of peanut butter layer. Allow chocolate to set before cutting. Store in airtight container at room temperature.
[Name] GREEN PEAS POTATO PANEER CUTLET [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-10-11T07:06:00Z [Description] Khyati's Health-O-Meter Says: A perfect snack for a fit foodie! Green peas are rich in protein and fibre. Paneer adds to protein and is low in sodium. Oats and wheat flour add to the fibre, making the recipe super healthy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/NFx7vRQoRfSQJQb5jQWC_1536766303_large.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, "1", NA, NA, "15", NA, NA] [RecipeIngredientParts] ["green peas", "panir", "green chili", "lemon", "salt", "potato", "chile", "turmeric powder", "salt", "water", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat the oil in a non-stick pan, add the green chillies and sauté on a medium flame for a few seconds. Step 2. Add the green peas, paneer, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Step 3. Remove from the flame and keep aside to cool completely. For the potato mixture-. Step 4. Combine the potatoes, green chillies, turmeric powder and salt in a bowl and mix well. Step 5. Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly. Step 6. Combine the green pea-paneer mixture & potato mixture in a bowl and mix well. Step 7. Divide the mixture into equal portions and shape each portion into a thick round cutlet. Step 8. Dip each cutlet in the Flour-water mixture and roll in the oats till it is evenly coated from all the sides. Step 9. Heat the oil in a non-stick pan and cook the cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
[Name] Avocado Toast With Grapes and Radishes [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-11T20:11:00Z [Description] Looking to jazz up your favorite recipe or a create a new classic? Liven up meals by adding grapes from California. They’re an easy and convenient add-in that offers juicy crunch, vibrant colour and delicious flavour to any ingredient combination. Grapes also provide a healthy boost to other nutritious foods. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/a21vGG6NSoe6O7IY8zIN_ed9b0800-2ecf-43da-bc09-eed3bca97611_fi.jpg" [RecipeCategory] Grapes [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["avocado", "radish", "grapes", "honey", "extra virgin olive oil", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.2 [FatContent] 11.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 344.1 [CarbohydrateContent] 137.8 [FiberContent] 9.7 [SugarContent] 85.8 [ProteinContent] 12.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread the mashed avocado onto the toast. Top with radish and grape halves. Drizzle with honey and olive oil. Season with red pepper flakes, salt and pepper.
[Name] Avocado Toast With Grapes and Radishes [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-11T20:12:00Z [Description] Looking to jazz up your favorite recipe or a create a new classic? Liven up meals by adding grapes from California. They’re an easy and convenient add-in that offers juicy crunch, vibrant colour and delicious flavour to any ingredient combination. Grapes also provide a healthy boost to other nutritious foods. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/FKssAW4IQ3IWxISYK1M5_ed9b0800-2ecf-43da-bc09-eed3bca97611_fi.jpg" [RecipeCategory] Grapes [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["avocado", "radish", "grapes", "honey", "extra virgin olive oil", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.2 [FatContent] 11.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 344.1 [CarbohydrateContent] 137.8 [FiberContent] 9.7 [SugarContent] 85.8 [ProteinContent] 12.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread the mashed avocado onto the toast. Top with radish and grape halves. Drizzle with honey and olive oil. Season with red pepper flakes, salt and pepper.
[Name] Creamy Garlic Shrimp With Angel Hair Pasta [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-11T20:15:00Z [Description] This entree takes no longer than 25 minutes to prepare from start to finish and lets you enjoy the simple goodness of Tuscan cooking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/eLw3LCK9QjDPX3QRkChw_52809fe6-0332-4b1a-a069-29994827cdbc_fi.jpg" [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/4", "8", NA, NA] [RecipeIngredientParts] ["olive oil", "medium shrimp", "dried dill weed", "garlic", "frozen green pea", "chicken broth", "angel hair pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.2 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 143.2 [SodiumContent] 778.3 [CarbohydrateContent] 76.3 [FiberContent] 6.3 [SugarContent] 5.6 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in sauce, peas and broth. Continue cooking and stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper. Serve over hot angel hair pasta and garnish, if desired, with grated parmesan cheese.
[Name] Chocolate Chip Pumpkin Bread (Lighter) [AuthorId] 1786923 [AuthorName] BachFromTheDead [CookTime] PT1H [PrepTime] PT22M [TotalTime] PT1H22M [DatePublished] 2018-10-12T04:50:00Z [Description] Make and share this Chocolate Chip Pumpkin Bread (Lighter) recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3 1/2", "2", "2", "1/4", "1/2", "1 1/2", "4", "1 1/2", "1", "1", "2/3", "1/2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "cinnamon", "allspice", "ground cloves", "table salt", "eggs", "sugar", "brown sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 5.2 [SaturatedFatContent] 2.8 [CholesterolContent] 31.0 [SodiumContent] 266.8 [CarbohydrateContent] 44.7 [FiberContent] 1.4 [SugarContent] 29.1 [ProteinContent] 3.5 [RecipeServings] 24.0 [RecipeYield] 24 squares [RecipeInstructions] Preheat the oven to 350 degrees. Mix flour, baking soda, and spices in a bowl. In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla together. Slowly stir the dry ingredients into the wet. Mix well, but be sure not to overmix it. Add chocolate chips. Pour the batter into a large loaf pan, or two smaller ones. Put the loaf in the middle rack in the oven and bake for 55- 1:05 or until a knife comes out clean.
[Name] GRILLED BRUSCHETTa CHICKEN [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-12T11:27:00Z [Description] Khyati's Health-O-Meter Says: A unique italian dish with antioxidants via veggies and protein via cheese and chicken. Tomatoes provide us with a good number of conventional antioxidants, including excellent amounts of vitamin C; very good amounts of vitamin E, vitamin A (in the form of carotenoids), and manganese; and good amounts of zinc and chromium. Basil is an excellent source of vitamin K and a good source of Vitamin A. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/AP1JL7ntRHCMYaHeOvcO_1513065075_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "1", "1", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "tomatoes", "mozzarella cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.6 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 34.8 [SodiumContent] 83.0 [CarbohydrateContent] 2.5 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Place a large sheet of heavy-duty oil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resalable plastic bag. Step 2. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Step 3. Refrigerate 10 minutes (you can also marinate it for a day]. Remove chicken from bag; discard bag and dressing. Step 4. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Step 5. Grill 8 minutes or until chicken is done.
[Name] BREAKFAST QUINOa CEREAL With MIXED BERRIES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-10-12T13:10:00Z [Description] Packed with superfood ingredients, it’s a fabulous way to start your day with this breakfast cereal! VIDEO https://www.youtube.com/watch?v=MRgvNcgAcyc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kADCkYHQNWjsIp8f031M_Quinoa_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Breakfast [Keywords] ["South American", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/8", "1", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["quinoa", "milk", "cinnamon stick", "fleur de sel", "raisins", "cranberries", "blueberries", "pure vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.1 [FatContent] 15.3 [SaturatedFatContent] 6.3 [CholesterolContent] 34.2 [SodiumContent] 269.7 [CarbohydrateContent] 71.2 [FiberContent] 6.5 [SugarContent] 3.6 [ProteinContent] 20.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a sieve, rinse quinoa thoroughly and then place sieve over a bowl and soak quinoa for 15 minutes; drained well for 15 minutes. In a medium saucepan, add milk and evaporated milk if there’s leftover in your fridge otherwise just milk is fine. Add cinnamon stick, fleur de sel, raisins, cranberries, blueberries and goji berries; stir. Add drained quinoa, stir and bring to a boil. Add vanilla extract, stir to combine, cover and reduce heat to medium-low. Let simmer until liquid is absorb and quinoa is tender, about 25 minutes, stirring occasionally. When it’s done, discard cinnamon stick and serve immediately. Garnish with walnut, maple syrup and milk.
[Name] Bar Boulud’s French Onion Soup [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-10-12T16:13:00Z [Description] Who doesn’t love French Onion Soup? It’s cheesy and delicious… One of our favorite spots for French Onion Soup is Bar Boulud in New York (1900 Broadway). The French bistro serves their memorable version with sourdough croutons and gruyere. YUM. If you have the opportunity to dine at the Upper West Side hot spot this fall (located across the street from Lincoln Center), we also recommend checking out some other classics such as the Tarte Flambée, Escargots Persillade, Coq Au Vin, and Moules À La Biere. Not making a trip to New York any time soon? Then follow the recipe below to recreate the one-of-a-kind soup at home. You’re welcome. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1", "2", "2", "1", "8", "6", "6", "2"] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "all-purpose flour", "dry white wine", "Italian parsley", "thyme", "bay leaf", "black peppercorns", "gruyere", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.8 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 250.9 [CarbohydrateContent] 30.2 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Method: Melt the butter in a large casserole or Dutch oven over medium heat. Put the garlic and sliced onions into the pot then immediately season with salt and pepper. Cook the onions until they have softened and released all excess water (about 10 minutes]. Bring the heat down to low and allow the onions to caramelize slowly, stirring often, until they become a deep caramel color. This process should take about 40 minutes (depending on your onions, you might need even more time to color them seriously—be patient]. Dust the onions with the flour and cook, still stirring, for an additional 5 minutes to toast the flour. Be sure to incorporate it thoroughly. Add the white wine and cook, stirring, until the wine evaporates almost completely. Take 2 sprigs Italian parsley, 2 sprigs thyme, 8 black peppercorns, 1 bay leaf, and tie in cheesecloth to create herb sachet. Cover the onions with the stock and toss in the herb sachet. Bring the soup to a boil, then lower the heat to a simmer for 60-90 minutes, or until the soup has a deep flavor. Make certain to skim the soup often as it cooks. If you’re not serving the soup immediately, set it aside to cool, then cover and chill it; the soup can be kept in the refrigerator overnight. Once the soup is cold, spoon off and discard any fat on the surface. Reheat before serving.]. At serving time, toast the slices of bread—you can do this under the broiler. To Serve: Pour the soup into a large oven-proof serving bowl or into individual ovenproof bowls. Cover the toasted slices of bread with grated Gruyère or Swiss cheese, float the bread in the soup, and run the soup under the broiler until the cheese melts. Serve immediately.
[Name] Turmeric Hummus [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-10-12T18:33:00Z [Description] Found this on a web site https://cookingonpage32.wordpress.com/2018/04/20/turmeric-hummus/ and must save it, we love Hummus and this is a very different version [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/58/3/n1iMLk73Q3qB8RO2140T_Turmic%20Hummus.JPG" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["400", "1", "1", "1", "1/2", "6", "2", "1", "2"] [RecipeIngredientParts] ["chickpeas", "lemon, juice and zest of", "sweet paprika", "ground turmeric", "mild chili powder", "extra virgin olive oil", "tahini", "flaked sea salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.1 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 255.4 [CarbohydrateContent] 16.1 [FiberContent] 4.9 [SugarContent] 0.6 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] 1 bowl [RecipeInstructions] Put all the ingredients in a food processor and blend until smooth, scraping down the sides of the processor as you go. Add more water if needed to get the right consistency. Transfer to a bowl and add a drizzle of honey or olive oil. Garnish with a sprinkling of spiced and roasted seeds and a handful of microherbs. garnished with toasted pine nuts and almond silvers, as well as thyme leaves. NOTE: She states even better when stored in fridge overnight, so plan ahead.
[Name] GRILLED CHICKEN AND CORN ON THE COB SALAD [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-13T11:22:00Z [Description] Khyati's Health-O-Meter Says: Chicken is a good source of protein, vitamins and minerals., while corn cob contributing with its antioxidant properties make this recipe a healthy salad alternative. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/plva4V8FR7GhuNoIP5Zk_1536766420_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Corn", "Vegetable", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["skinless chicken breast", "garlic clove", "paprika", "lemon", "olive oil", "corn kernel", "lettuce leaf", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.3 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 37.8 [SodiumContent] 68.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 12.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Step 1.", "Cut the chicken breasts into pieces. Mix the garlic, paprika, lemon juice and olive oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 minutes.", "Step 2.", "Heat a pan and brush the oil and cook the chicken for 3-4 mins each side until cooked through.", "Step 3.", "Brush over the remaining oil and griddle the corn cob, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.", "Step 4.", "Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing." ]
[Name] One More Slow Cooker Potato Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT4H30M [PrepTime] PT10M [TotalTime] PT4H40M [DatePublished] 2018-10-13T15:46:00Z [Description] From Slow Roasted Italian, this one is a little different from the others on here with a rich creamy goodness for those Fall Days. Easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/67/JSQObhHeQDMIjohUdm3F_Just%20Another%20Potato%20Soup.JPG" [RecipeCategory] Potato [Keywords] "Vegetable" [RecipeIngredientQuantities] ["10", "3", "2", "1", "6", "1", "4", "1/3", "1", "2", NA] [RecipeIngredientParts] ["chicken broth", "yukon gold potatoes", "yellow onion", "garlic cloves", "dried parsley", "unsalted butter", "all-purpose flour", "half-and-half", "heavy cream", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.8 [FatContent] 31.0 [SaturatedFatContent] 17.5 [CholesterolContent] 91.0 [SodiumContent] 985.0 [CarbohydrateContent] 45.4 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] 1 Crockpot [RecipeInstructions] Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally. Immediately add the milk-flour mixture to the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. COOK'S NOTES. If the soup is too thick, add more chicken broth. Serve warm, garnished with bacon, cheese and sour cream. The soup can be refrigerated for up to 3 days. OPTIONAL TOPPINGS: optional toppings: chives, extra shredded cheddar cheese and bacon. NOTES: You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream. You can freeze the soup if you want, preferably BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.
[Name] Low Carb Taco Soup [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-10-13T16:02:00Z [Description] This low carb chicken taco soup recipe can be made in a pressure cooker or slow cooker. The broth is bursting with flavor and makes such a tasty soup. It is great topped with grated cheddar, cilantro, sour cream, and diced tomatoes, however the nutrition information does not include any toppings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/Tz9Ji9noRMy0mDJM2pyZ_%40%20Low%20Carb%20Chicken%20Taco%20Soup.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1", "1/2", "1/2", "1/2", "2", "1", "2", "1/2", "8"] [RecipeIngredientParts] ["chicken breast", "garlic cloves", "chipotle chile in adobo", "cumin", "chili powder", "paprika", "salt", "lemon juice", "lime juice", "chicken broth", "fresh cilantro", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.9 [FatContent] 31.1 [SaturatedFatContent] 14.2 [CholesterolContent] 135.1 [SodiumContent] 928.5 [CarbohydrateContent] 7.5 [FiberContent] 0.9 [SugarContent] 3.4 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker. Cover and cook on low for 4 hours. Remove chicken from pot and shred with two forks. Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated. Return chicken to the slow cooker and add the cilantro. Stir well to combine. Serve immediately.
[Name] Cilantro Lime Shrimp [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2018-10-13T16:11:00Z [Description] Make and share this Cilantro Lime Shrimp 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/250131/OuKKfCV8RwWdh2ZZICkD_%40%20Low%20Carb%20Cilantro%20Lime%20Shrimp.jpg" [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["24", "1", "1", "1/2", "1/4", "4", "2", "1/4"] [RecipeIngredientParts] ["large shrimp", "avocado oil", "salt", "cumin", "cayenne", "garlic cloves", "lime juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.6 [FatContent] 5.4 [SaturatedFatContent] 0.6 [CholesterolContent] 224.9 [SodiumContent] 1593.3 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat the oil in a large heavy bottomed skillet over medium heat. Add the shrimp and sprinkle with the salt, cumin, and cayenne. Cook, stirring often, for 4-5 minutes or until shrimp is pink and opaque. Add the garlic to the skillet and cook for 1 minute more. Remove from heat and add the lime juice and cilantro. Stir well to combine. Serve immediately.
[Name] Fried Cabbage With Sausage [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-13T16:21:00Z [Description] This fried cabbage recipe comes together quickly and makes a great lunch! Be sure to brown the sausage nicely for extra flavor. The lowest carb smoked sausage I've found is Hillshire Farms Naturals, but any variety you love will work. Macros are calculated based on 1 carb per 2 ounces of smoked sausage. The orginal recipe for this can be found on That Low Carb Life blog: https://thatlowcarblife.com/fried-cabbage-with-sausage/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/5S8GIZs9TcB8VHbN9Doj_Low%20Carb%20Smoked%20Sausage%20Cabbage.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["smoked sausage", "olive oil", "yellow onion", "garlic cloves", "cabbage", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.1 [FatContent] 26.0 [SaturatedFatContent] 7.5 [CholesterolContent] 44.0 [SodiumContent] 1095.7 [CarbohydrateContent] 12.4 [FiberContent] 4.9 [SugarContent] 7.0 [ProteinContent] 11.2 [RecipeServings] 5.0 [RecipeYield] 5 [RecipeInstructions] Slice the smoked sausage into thin rounds. Heat 1 tablespoon olive oil in a dutch oven or large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4 minutes. Add the onion and garlic to the skillet and cook 3 more minutes to soften onions. Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper. Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes. Serve immediately.
[Name] CHICKEN ZOODLE SOUP [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-13T16:27:00Z [Description] Chicken Zoodle soup is so warm and comforting! Serve this up on chilly nights or as a quick lunch. It also reheats well! The original recipe for this can be found on That Low Carb Life blog: https://thatlowcarblife.com/chicken-zoodle-soup/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/Ot0sugwfQK6aBJtjAkJd_Low%20Carb%20Chicken%20Zoodle%20Soup.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "1", "6", "2", "1/2", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["olive oil", "sweet onion", "celery", "red bell pepper", "garlic clove", "dried oregano", "dried basil", "salt", "ground pepper", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.8 [FatContent] 11.3 [SaturatedFatContent] 2.4 [CholesterolContent] 42.2 [SodiumContent] 800.5 [CarbohydrateContent] 18.3 [FiberContent] 3.2 [SugarContent] 10.8 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] 6 Bowls [RecipeInstructions] Heat the olive oil in a large dutch oven or stock pot over medium heat. Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes. Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper. Spiralize the zucchini to make zucchini noodles and add them to the pot. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you’d like. Taste and add additional seasoning as desired. Serve hot.
[Name] Philly Cheese Steak Casserole [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-10-13T16:41:00Z [Description] This Philly Cheese Steak Casserole has all of my favorite flavors from a traditional cheesesteak, but it's budget-friendly and perfect for those on a keto diet! Per serving: 366 calories, 23g fat, 33g protein, 5g carbs, 1g fiber = 4 net carbs. The original recipe can be found on That Low Carb Life blog: https://thatlowcarblife.com/philly-cheese-steak-casserole/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/kXu1oopIT8OXzesWTT0H_Low%20Carb%20Philly%20Cheesesteak%20Casserole.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1", "1", "4", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "bell peppers", "yellow onion", "garlic clove", "seasoning salt", "provolone cheese", "eggs", "heavy cream", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.1 [FatContent] 23.2 [SaturatedFatContent] 11.1 [CholesterolContent] 224.2 [SodiumContent] 321.1 [CarbohydrateContent] 4.0 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 32.3 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray. Dice the peppers and onions into bite-sized pieces. Mince the garlic. Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks. When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit. Drain grease from the skillet and pour mixture into the prepared baking dish. Tear the cheese into small pieces and place over the beef mixture. Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine. Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set. Let sit 5 minutes before slicing and serving.
[Name] Sauteed Brussels Sprouts [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-10-13T17:08:00Z [Description] Make and share this Sauteed Brussels Sprouts 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/250131/GT5xu8E7RueYsNEs10m4_Sauteed%20Brussels%20Sprouts.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["Brussels sprout", "garlic", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 314.8 [CarbohydrateContent] 8.7 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat a large skillet over medium heat. Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking. Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly. Serve immediately.
[Name] Corn Nuts [AuthorId] 2135419 [AuthorName] ccrawfordrocks [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-13T19:34:00Z [Description] Make and share this Corn Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["hominy", "salt", "pepper", "garlic powder", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.1 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 230.7 [CarbohydrateContent] 15.7 [FiberContent] 2.8 [SugarContent] 2.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 c [RecipeInstructions] Preheat oven to 400. Drain and pat dry hominy. Bake dry hominy in oven for 40-45 minutes,. Heat oil to 350-400 degrees. in small batches slowly add hominy to hot oil for 2-3 minutes, drain on paper towels and season to taste, BE VERY CAREFUL OIL SPLATTERS AND POPS IT IS A GOOD IDEA TO USE A SPLATTER SCREEN AND STAND BACK!
[Name] Rapid Rise Skillet Yeast Rolls [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-10-13T22:55:00Z [Description] Sometimes you need rolls FAST. here's a perfect recipe to keep your sleeve for those nights when you want to serve up hot, homemade rolls quickly. FYI, to get the appropriate dough texture, I had to put an additional 1 1/2 cup of flour - so be prepared! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/75/0jPELDYDS6CwSMhJr5vO_rolls.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/85/6/0g0kdGqDSkq9hYVThvsI_Rapid%20Rise%20Skillet%20Yeast%20Rolls.JPG"] [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1", "2 1/2 - 3"] [RecipeIngredientParts] ["dry yeast", "warm water", "honey", "salted butter", "salt", "egg", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 159.4 [FatContent] 4.6 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 235.4 [CarbohydrateContent] 26.1 [FiberContent] 1.0 [SugarContent] 5.9 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 Rolls [RecipeInstructions] Preheat the oven to 400 degrees F. In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined. Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl. Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size. Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired. Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.

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