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[Name] Homemade Almond Paste [AuthorId] 4439 [AuthorName] mandabears [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 2018-10-14T02:05:00Z [Description]  Much cheaper than packaged Almond Paste, and easy to make. Prep time is for making the simple syrup.  cook time is processing the almond paste. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1049.0 [FatContent] 76.2 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 29.8 [CarbohydrateContent] 77.1 [FiberContent] 14.4 [SugarContent] 56.6 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] Mix sugar and water. let sit for 15 minutes or until sugar is dissolved. In a food processor pulse 1 cup blanched almonds until finally ground. Add simple syrup and blend until smooth.
[Name] Thai Beef Salad [AuthorId] 2000171643 [AuthorName] Pimpie92 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-10-14T03:48:00Z [Description] Make and share this Thai Beef Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "2", "1", NA, "3", "1", "4", "4", "2", "2", "1/2", NA, "400", "200"] [RecipeIngredientParts] ["chili sauce", "soy sauce", "brown sugar", "fresh coriander", "of fresh mint", "fish sauce", "garlic cloves", "fresh ginger", "carrots", "tomatoes", "cucumber", "lettuce", "beef", "udon noodles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.4 [FatContent] 17.4 [SaturatedFatContent] 6.8 [CholesterolContent] 21.8 [SodiumContent] 4480.9 [CarbohydrateContent] 63.2 [FiberContent] 6.4 [SugarContent] 16.0 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the dressing, combine the coriander, mint, half of the garlic, half of the ginger, lemon juice, sweet chilli sauce, fish sauce, half of the soy sauce, brown sugar, and sesame oil.", "Cook the udon noodles for 1-2 min in boiling water, and add to the bowl with the dressing. Place in the fridge to cool down.", "Marinade the beef in the remaining garlic, ginger, and soy sauce.", "Prepare all the salad ingredients, and combine.", "When ready to serve, cook the beef in a frying pan until done. Place the salad ingredients in the bottom of a bowl, top with the noodles and dressing, and lastly the beef." ]
[Name] Beef Ragu [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2018-10-14T13:24:00Z [Description] Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Healthy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "bell pepper", "carrots", "stewing beef", "fresh coarse ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.3 [FatContent] 9.8 [SaturatedFatContent] 3.4 [CholesterolContent] 76.0 [SodiumContent] 1392.3 [CarbohydrateContent] 29.9 [FiberContent] 6.2 [SugarContent] 18.1 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef. Add the pepper and pasta sauce. Cover and cook on low setting for 8 to 10 hours, until the meat is very tender. Taste and season with salt if needed. Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.
[Name] Lighter Slow Cooker Chicken Enchilada Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2018-10-14T13:27:00Z [Description] Loaded with shredded chicken and black beans, and it’s thickened with PUMPKIN. And best of all only 1 Smart Point with WW. Found on Hungry Girl site; one of my favorites [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/79/TZk9wURwQoCe8NMQ7pLJ_IMG_7456.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/86/9/2yJKFifWSxuONXcUZJhG_WW%20Slow%20Cooker%20Chicken%20Enchilada%20Soup.JPG"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "15", "15", "1", "1", "4", "3", "1", NA] [RecipeIngredientParts] ["pumpkin puree", "black beans", "frozen sweet corn", "onion", "green chilies", "low sodium chicken broth", "boneless skinless chicken breast", "reduced-fat cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 169.1 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 29.1 [SodiumContent] 493.4 [CarbohydrateContent] 23.1 [FiberContent] 4.7 [SugarContent] 5.8 [ProteinContent] 16.3 [RecipeServings] 10.0 [RecipeYield] 1 crockpot [RecipeInstructions] Combine all ingredients except chicken in a slow cooker. Mix until uniform. Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked. Transfer chicken to a large bowl. Shred with two forks. Return chicken to the slow cooker, and mix well.
[Name] Chocolate Lamb Chili [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2018-10-14T13:33:00Z [Description] Lamb gives this chili a slightly gamy richness. The chocolate smooths the sauce and moves the flavor profile closer to that of a Mexican mole. The ingredient list isn't as daunting as you might think: Everything ends up in the slow-cooker, which should have at least a 5 1/2 quart capacity. Serve with rice or triangles of warm pita bread. Make Ahead: The chili needs to cook for 4 to 5 hours on HIGH or 8 to 9 hours on LOW. It can be refrigerated for up to 4 days. From Washington Post [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "2", "3", "1", "1/2", "3", "2", "1", "2", "2", "1 1/2", "28", "30 -31", "2", "3"] [RecipeIngredientParts] ["chili powder", "ground coriander", "ground cumin", "dried oregano", "dried thyme", "ground cardamom", "flour", "boneless leg of lamb", "sea salt", "fresh ground black pepper", "yellow onions", "eggplant", "garlic cloves", "chipotle chiles in adobo", "tomatoes", "white kidney beans", "cannellini", "bittersweet chocolate", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.5 [FatContent] 35.7 [SaturatedFatContent] 13.6 [CholesterolContent] 117.4 [SodiumContent] 743.0 [CarbohydrateContent] 30.4 [FiberContent] 11.1 [SugarContent] 8.0 [ProteinContent] 38.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the chili powder, ground coriander, ground cumin, dried oregano, dried thyme, ground cardamom and flour in a small bowl. Season the lamb with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Working in three or four batches, brown the lamb pieces, transferring them to the slow-cooker as they are done. Add the onions and eggplant to the skillet, stirring to coat. Cook for about 4 minutes, until lightly browned,. Then add the garlic and chipotles; cook for about 30 seconds. Then stir in the adobo and the chili powder-spice mixture. Cook for about 1 minute. Then stir in the broth and tomatoes. Cook, stirring a few times, for about 5 minutes. Transfer to the slow-cooker. Cover and cook for 4 to 5 hours on HIGH (or 8 to 9 hours on LOW]. The lamb should be falling apart. Stir in the beans; cover and cook just until they have warmed through. Just before serving, add the chocolate and cilantro, stirring until the chocolate melts.
[Name] Jalapeno Jam [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-10-14T22:27:00Z [Description] Make and share this Jalapeno Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 -2", "12", "12", "1", "3", "3"] [RecipeIngredientParts] ["lemons", "apple", "red bell peppers", "kosher salt", "pickling salt", "granulated sugar", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.7 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 600.0 [CarbohydrateContent] 187.1 [FiberContent] 8.8 [SugarContent] 174.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] Prepare the jars and lids. In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons. Ladle jam into the hot jars to within 1/4\" of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes. TIPS. I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely! I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.
[Name] Pickled Peppered Asparagus [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-14T23:04:00Z [Description] A special springtime treat that’s perfect for appetizer trays and awesome in a bloody mary! Read more at https://www.afarmgirlsdabbles.com/pickled-peppered-asparagus [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6 -7", "8", "8", "8", NA, "5", "5", "7", "1 1/4"] [RecipeIngredientParts] ["crushed red pepper flakes", "garlic", "white vinegar", "water", "kosher salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.4 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 12269.5 [CarbohydrateContent] 134.8 [FiberContent] 18.1 [SugarContent] 78.2 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] 4 Quart Jars [RecipeInstructions] * Special equipment needed: four 1-quart jars, four rims, four brand-new lids (don’t use lids over again], a large canning pot with a removable wire rack or a large stock pot and a jar lifter utensil. Prepare for water bath canning. I use one of those big black-and-white-speckled enamelware canning pots with the removable wire rack that holds the jars. This recipe uses quart jars, which are tall, so you need a tall pot that allows the water to cover the tops. A tall stock pot would work, too. But if you don’t have a removable rack to lift the hot jars out of the boiling water, a jar lifter utensil would be extremely helpful. Wash four quart jars, then set them in your pot, using the removable wire rack if you have one. Fill pot with enough water to cover the jars with one inch of water. Bring to a boil over high heat. My large pot took about 25 minutes to boil, so get this started right away. Covering the pot with the lid will speed up the process, too. Put your lids in a small pan with enough water to cover them. Bring to a slow simmer and keep hot until you fill the jars with asparagus. Fill a medium size stock pot or large pot about half full with water. Bring to boiling. While the water is heating up, trim the asparagus to 6\" lengths. (You’ll end up with a pile of asparagus “scraps”. Don’t throw them away! I roasted some with a drizzle of olive oil and a sprinkling of salt and pepper, and enjoyed them with some eggs. And I made an asparagus guacamole with the rest!] Once the water is boiling, add the asparagus.Bring back to a boil and then immediately drain and transfer to a bowl of ice water to cool. Drain well. In a medium pan, combine the vinegar, water, salt, and sugar. Bring to a boil. Using the removable wire rack (I maneuver it up out of the hot water using 2 wooden spoons] or a jar lifter, remove the jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Place two teaspoons each of crushed red pepper flakes and dill seed into each hot jar, followed by two sliced garlic cloves for each jar. I had some time, waiting for the water to boil, so I pre-measured these. Divide the asparagus between the jars. I found it helps to switch the position of the jar back and forth, from upright to on its side, to pack in the asparagus. Go ahead and pack them as tight as easily manageable. Ladle the hot vinegar mixture into the jars, leaving 1/2\" headspace at the top. Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that it’s just finger-tight. Return the filled jars to the canning pot, making sure the water covers the jars by at least 1\". Bring to a boil. I put the lid on the pot to speed up the boiling. Then remove lid and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After one hour, check that the lids have sealed by pressing down on the center of each one. If the lid is dimpled and can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
[Name] Sweet Hot Mustard [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT21M [PrepTime] PT10M [TotalTime] PT31M [DatePublished] 2018-10-14T23:08:00Z [Description] Make and share this Sweet Hot Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1/2", "1", "1/4", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["dry mustard", "sugar", "honey", "mustard seeds", "salt", "pepper", "cayenne", "white wine", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.6 [FatContent] 9.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 395.4 [CarbohydrateContent] 39.8 [FiberContent] 3.2 [SugarContent] 33.1 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 6 Quarter Pint Jars [RecipeInstructions] Equipment required: 6 - 4 oz. steriized jars. 6 Lids soaked in hot water for 5 minute. 6 rims. Stir together the dry mustard, sugar, mustard seeds, salt, pepper and cayenne in a medium saucepan. Slowly pour in the wine, vinegar and honey while whisking. Bring up to a boil and continue whisking, cook for 1 minute The mixture should start to thicken. Spoon the mustard into sterilized jars to within ½\" of rim. Remove any air bubbles and wipe rims clean. Top with prepared lids and close with rims until just finger-tip tight. Process jars in a canner full of boiling water for 15 minute Adjust if greater than 1000 feet for high altitude processing. Turn off the heat and let the jars stand in the hot water for 5 minute Transfer using a jar lifter to towel-lined counter. Let cool, store any jars that did not seal in the refrigerator for up to 3 weeks. Allow the mustard to mellow for at least one week before serving.
[Name] Jalapeno Jam [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-14T23:15:00Z [Description] Make and share this Jalapeno Jam recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/84/Fl9hn9beRkqro2bn1rfs_10224542789903430.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3 -4", "2", "12", "1", "3", "3"] [RecipeIngredientParts] ["lemons", "apples", "red bell peppers", "kosher salt", "pickling salt", "granulated sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 740.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 598.7 [CarbohydrateContent] 182.3 [FiberContent] 7.7 [SugarContent] 171.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 4 Half Quart Jars [RecipeInstructions] Prepare the jars and lids. In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons. Ladle jam into the hot jars to within 1/4\" of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes. TIPS. I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely! I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.
[Name] Balsamic Minestrone Soup [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-15T15:24:00Z [Description] Minestrone soup is a classic, comforting recipe option for a chilly fall day. Made with zucchini, spinach leaves, kidney beans and marinara sauce, this soup is as healthy as it is delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/u8kyi2RzSCehWocOsBdy_2f12beff-5bec-43e8-ac57-abe79a09fd4a_fi.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "2", "1", "5", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "onion", "carrots", "vegetable broth", "zucchini", "red kidney beans", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.8 [FatContent] 6.9 [SaturatedFatContent] 1.9 [CholesterolContent] 5.9 [SodiumContent] 411.6 [CarbohydrateContent] 40.1 [FiberContent] 6.9 [SugarContent] 9.4 [ProteinContent] 10.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth. Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes. Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.
[Name] MUSHROOM RISOTTO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-10-15T15:31:00Z [Description] This mushroom risotto recipe is so delicious! With the technique showed in the video, this will make it easy to enjoy this meal anytime! VIDEO https://www.youtube.com/watch?v=8RGVa8ctynU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7wqCuxuHSiOVAdliGEOB_Mushroom-Risotto-2_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1/2", "5", "1/4", "1/2"] [RecipeIngredientParts] ["dried funghi porcini", "mushroom", "butter", "extra virgin olive oil", "sea salt", "black pepper", "shallot", "arborio rice", "marsala wine", "beef broth", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1222.3 [FatContent] 36.3 [SaturatedFatContent] 18.7 [CholesterolContent] 72.0 [SodiumContent] 3821.7 [CarbohydrateContent] 142.1 [FiberContent] 6.7 [SugarContent] 7.0 [ProteinContent] 30.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.", "Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley." ]
[Name] Authentic Chicken Makhani (Indian Butter Chicken) [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-10-15T17:57:00Z [Description] This is a family recipe of a coworker of mine that is from India. Perfect combination of spice and heat, and the chicken comes out tender, not dry. Some ingredients, however, can only be found at an Indian grocery store, but well worth the visit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/Hgk758DGRO6ov2R7CRYQ_butterChicken.JPG" [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1", "1", "1", "1", "6", "1", "1", "2", "1", "1", "1/3", "1", "1/2", "4", "2", "5", "3", "2", "1"] [RecipeIngredientParts] ["chicken breasts", "red chili powder", "salt", "turmeric powder", "coriander powder", "cumin powder", "garam masala powder", "garam masala", "yogurt", "butter", "diced tomatoes", "onion", "garlic paste", "cashews", "fenugreek leaves", "garam masala", "sugar", "red chili powder", "butter", "malt vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 588.8 [FatContent] 41.7 [SaturatedFatContent] 18.3 [CholesterolContent] 130.8 [SodiumContent] 1578.9 [CarbohydrateContent] 29.0 [FiberContent] 4.4 [SugarContent] 18.3 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt. Stir mixture well, and marinate the chicken in the refrigerator for 1 hour. In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate] just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside. In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more. Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion. Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself]. If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done. Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes. Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves. Butter Chicken is ready to be served!
[Name] Chicken Masala Powder (Kari Masala Thool) [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-10-15T18:11:00Z [Description] An Indian coworker of mine passed this along to me. Very fragrant and flavorful! So much better than store-bought spice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/4QY5sPmRAuF7FPDIeiwm_chickenMasalaPowder.JPG" [RecipeCategory] Indian [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "4", "1/2", "20 -30"] [RecipeIngredientParts] ["fennel seed", "cumin seeds", "black peppercorns", "fenugreek seeds", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.1 [FatContent] 26.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 140.3 [CarbohydrateContent] 109.7 [FiberContent] 52.2 [SugarContent] 19.9 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Dry roast curry leaves for a min on low flame till it turns crispy. Remove from the heat and keep aside. Dry roast red chilies till it changes its color a bit. Remove from the heat. Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together till nice aroma comes. Remove from the heat and allow to cool. Grind everything together to powder. Add salt to it and mix well. Store in an airtight container and use when needed.
[Name] Gingerbread Men in a Bubble Bath [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2018-10-15T19:38:00Z [Description] Tiny, bite-sized gingerbread men languishing in a sweet, creamy bubble bath will usher in a childlike, yuletide spirit. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/p5Q1jkksRyu3UqIt6zqf_0S9A9309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/bvq77Z8cSVCOdhG3Rk8x_0S9A9279.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/Va7JLOWyRGaDlKggVtqw_0S9A9300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/26kIG4KPSu6Pv32oGwdH_5410308_GK_GeniusObsessions_Gingerbread-Men-In-A-Bubblebath_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/p8Q0fwJ0TaKq3M5hYJxW_5410308_GK_GeniusObsessions_Gingerbread-Men-In-A-Bubblebath_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/r9jpDBXkQdyfKToUNq3A_5410308_GK_GeniusObsessions_Gingerbread-Men-In-A-Bubblebath_16x9_v2_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/89/MftOqYm2RJCQyxJelwJr_5410308_GK_GeniusObsessions_Gingerbread-Men-In-A-Bubblebath_4x3_v3_H.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "3", "2", "2", "2", "1", "1/8", "1", "2", "8", "3/4", "1/2", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["butter", "light brown sugar", "molasses", "eggs", "flour", "powdered ginger", "cinnamon", "nutmeg", "baking soda", "cornstarch", "cream cheese", "powdered sugar", "brown sugar", "cinnamon", "powdered ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.5 [FatContent] 19.2 [SaturatedFatContent] 11.3 [CholesterolContent] 83.9 [SodiumContent] 290.6 [CarbohydrateContent] 56.5 [FiberContent] 0.8 [SugarContent] 37.8 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 cookies [RecipeInstructions] For the Bath Tub Tart Shells and Gingerbread Men: For the wet ingredients, using a stand mixer, add butter and brown sugar then mix; add eggs and molasses then mix. For the dry ingredients, in a bowl, combine flour, ginger, cinnamon, nutmeg, baking soda, cornstarch; mix thoroughly. Combine the dry ingredients with the wet ingredients in the stand mixer. Form small, golf-ball sized shapes, and place them into a small muffin pan; pressing with your fingers to form cups (aka bathtubs]; bake at 350F for 15 minutes. Using the other portion of the dough, flatten and roll into an even sheet; press the gingerbread man cookie cutter and carefully place the men on to a baking sheet lined with parchment paper; bake at 350F for 5-6 minutes; after cooling, pipe white icing to form the eyes, mouth, buttons, cufflinks. For the Bubble Bath Frosting: In a stand mixer, add cream cheese, powdered sugar, brown sugar, cinnamon, ginger, and eggnog; mix well. For the assembly: Pipe little round waves into the gingerbread cups (aka bathtubs]. Place one gingerbread man into the bathtub. Add red and green sprinkles.
[Name] Brownie Babka Doughnuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT50M [TotalTime] PT1H15M [DatePublished] 2018-10-15T19:38:00Z [Description] A beloved twisted sweet bread gets a new twist by transforming into a tasty, crumbly, chewy doughnut. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/aykhwEsZRxKOgcyOH1LF_0S9A9210.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/9Ts0kzNRVi26nIL6SnrQ_5410315_GK_GeniusObsessions_Brownie-Babka-Doughnuts_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/CrmiNldTfy2fdCsmZdLe_5410315_GK_GeniusObsessions_Brownie-Babka-Doughnuts_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/tw8UNylES9KFDEX44JIE_5410315_GK_GeniusObsessions_Brownie-Babka-Doughnuts_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/vEhBeK5RSy6c4egleju6_0S9A9182.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/XK5weGtQROK3HQJsqgsx_0S9A9213.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/90/TiiUqv5QcagOUdnQiua4_5410315_GK_GeniusObsessions_Brownie-Babka-Doughnuts_1x1_v3_V.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "1", "4", "1/3", "1/2", "1/3", "4", "1/2", "1/2", "2", "1/4", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "egg", "butter", "evaporated milk", "vanilla extract", "butter", "sugar", "cocoa powder", "salt", "vanilla extract", "dark chocolate", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.4 [FatContent] 21.3 [SaturatedFatContent] 12.2 [CholesterolContent] 56.8 [SodiumContent] 803.4 [CarbohydrateContent] 49.1 [FiberContent] 3.6 [SugarContent] 19.3 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For the Doughnut:", "For the dry ingredients, in a bowl, combine flour, sugar, baking soda and salt.", "For the wet ingredients, in another bowl add egg, melted butter, milk and vanilla extract; whisk thoroughly.", "Add the wet ingredients to the dry ingredients and mix well.", "Add chocolate sprinkles and mix again.", "Roll out the dough using a rolling pin to approx 8\"x12\" .", "For the Chocolate Filling:", "Place a glass bowl over a small/medium pot of hot water (over a stove/burner].", "Add butter, semi-sweet chocolate, sugar, cocoa powder, salt and vanilla extract; and mix well until combined and melted.", "For the Assembly:", "Pour and spread the chocolate filling/mixture over the rolled out dough.", "Sprinkle chopped dark chocolate over the sheet of doughnut.", "Roll into a log shape, divide the log lengthwise into 2 pieces using a knife.", "Bisect the pieces width-wise.", "Twist each individual piece then place into a greased/oiled doughnut sheet pan.", "Bake at 350F or 15 minutes or until the doughnuts appear ready.", "Brush simple syrup over the doughnut tops.", "Sprinkle chopped pistachios on top." ]
[Name] Pink Champagne Poke Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2018-10-15T20:17:00Z [Description] The countdown to a New Year includes this celebratory cake infused with the sparkling essence of champagne. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/I2jMIEi4TjKeJDuRWG4h_0S9A9377.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/kdKHSjdOSfaOXQ4nWXbR_5410320_GK_GeniusObsessions_Pink-Champage-Poke-Cake_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/k32mA0DwQJOJelPyeaZZ_5410320_GK_GeniusObsessions_Pink-Champage-Poke-Cake_16x9_v2_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/2bI4RcJoRmQMg2pt9jb7_0S9A9330.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/MWmRiHESZWmUf9phSF9J_0S9A9368.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/LC0ZFATjR6asLKtSWeOP_5410320_GK_GeniusObsessions_Pink-Champage-Poke-Cake_4x3_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/91/M3Rl3ogSSFSCxsYtGnuC_5410320_GK_GeniusObsessions_Pink-Champage-Poke-Cake_16x9_v3_H.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "1/3", "3/4", "4 -6", "1/4", "1/2", "1.5", "3/4", "3/4", "2 1/2", "3", "1 1/2 - 2"] [RecipeIngredientParts] ["eggs", "cold water", "hot water", "unflavored gelatin", "butter", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 923.4 [FatContent] 47.3 [SaturatedFatContent] 18.5 [CholesterolContent] 155.1 [SodiumContent] 827.0 [CarbohydrateContent] 118.6 [FiberContent] 0.8 [SugarContent] 96.6 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Cake: Follow instructions on cake box; use hand mixer to combine. To the bowl of cake batter add pink champagne. Mix with hand mixer. Add red food coloring, mix until the batter has a pink hue. Fill 2 loaves cake pans with the cake batter. Bake at 350F for 30 minutes. For the Poke Filling: In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water. Add pink champagne. For the Frosting: In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy. For the Assembly: After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations. Pour the gelatin mixture so that it drains into the holes. For the bottom cake layer, trim the top so that it’s flat. Apply the frosting to the top. With the 2nd cake, trim the top so that too is flat and even. Place the 2nd cake on top of the 1st cake. Cover the entire cake tower with the buttercream frosting. Then cover the entire cake tower with the rosé sprinkles. Insert the sparklers on the top and ignite with a flame.
[Name] Cheesy Vegetable Chowder [AuthorId] 2000162245 [AuthorName] Miss Vee [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-10-15T20:20:00Z [Description] Excellent way to use up the half used bags of frozen veggies in your freezer! I usually use a green bean/carrot/corn mix or use broccoli and diced carrots. Mix it up however you like! Adjust the cheeses to your own personal taste or what you have on hand. Great served with some fresh french bread or a grilled cheese sandwich. Reheats very well! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000162245/ljdUHWpTRVS9Hh0tWkct_veggie%20crock%20pot%20chowder.jpg" [RecipeCategory] Vegetable [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "3 -4", "1", "2 -4", "5", "4", "3", "2", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["chicken broth", "vegetable broth", "onion", "garlic cloves", "butter", "flour", "milk", "ground mustard", "paprika", "sharp cheddar cheese", "mild cheddar cheese", "seasoning salt", "black pepper", "parsley", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.2 [FatContent] 50.9 [SaturatedFatContent] 31.5 [CholesterolContent] 152.8 [SodiumContent] 1305.5 [CarbohydrateContent] 21.0 [FiberContent] 1.5 [SugarContent] 2.4 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ~ Melt one tablespoon of butter over medium low heat and sauté the onion until translucent, about 5 minutes. Add garlic and continue for one more minute. Add both to slow cooker. ~ Add frozen veggies and just enough broth to cover them to the slow cooker along with the pepper, stir gently and cook on low for 3-4 hours. ~ When veggies are tender start your roux. Add the rest of the butter to a medium pan and melt over medium heat. Add flour and whisk to incorporate well. Mixture will be paste-like and thick. Cook the flour mixture for one minute. Slowly add milk and whisk constantly until it’s lump free. Add ground mustard and paprika. Cook mixture on medium high until it slightly thickens. Lower heat to low. Add sharp cheddar in small batches, stirring to combine well after each one. Add the cheesy roux to slow cooker. Stir well. ~ Allow flavors to combine for 30 minutes. Add parsley or chives. Taste and adjust seasonings/salt/cheese. ~ Serve with extra cheese on top if desired!
[Name] Apple, Mushroom and Brie Stuffing Cups [AuthorId] 2002299213 [AuthorName] Jennifer D. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-15T20:21:00Z [Description] Make and share this Apple, Mushroom and Brie Stuffing Cups 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/2002299213/cH3Dv6ZmQOW513jbHZpE_20181013_173119.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/93/pv1MtlhSQvKtuPYx5boZ_20181013_173119.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1 1/4", "1", "1", "2", "1/4", "1", "1/4", "1/4", "1", "200"] [RecipeIngredientParts] ["butter", "onion", "celery", "cremini mushrooms", "zucchini", "apple", "Stove Top stuffing mix", "pecans", "dried sage", "black pepper", "water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.7 [FatContent] 6.2 [SaturatedFatContent] 3.1 [CholesterolContent] 41.6 [SodiumContent] 616.8 [CarbohydrateContent] 37.3 [FiberContent] 2.6 [SugarContent] 7.8 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 12 Stuffing cups [RecipeInstructions] Preheat oven to 400°F. Melt butter in a large pan and saute onions and celery until tender. Add mushrooms, zucchini and apples and saute until slightly browned. Remove from heat and transfer to a large mixing bowl to cool. Add Stovetop Stuffing, pecans, sage, pepper and water to the vegetable mixture and stir until evenly combined and moistened. Add egg to the mixture and stir until evenly coated. Spray a muffin tin with non-stick cooking spray and scoop the mixture into each cup, pressing down gently as you go. Bake for 15 minutes or until the stuffing cups begin to brown on top. Remove from oven, place two wedges of brie cheese on top of each cup, then put back in the oven for 5 minutes or until cheese is melted.
[Name] Colombian Beef and Potatoes (Sudado) [AuthorId] 2001963335 [AuthorName] Claudia P. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-10-15T20:21:00Z [Description] Make and share this Colombian Beef and Potatoes (Sudado) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Colombian", "South American", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "2", "4", "1", NA, "2 -4"] [RecipeIngredientParts] ["beef", "beef", "potatoes", "yellow onion", "tomatoes", "cilantro", "garlic clove", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2137.6 [FatContent] 214.8 [SaturatedFatContent] 89.2 [CholesterolContent] 299.6 [SodiumContent] 90.6 [CarbohydrateContent] 22.1 [FiberContent] 3.2 [SugarContent] 2.7 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef. Add tomatoes, onion and garlic. Add potatoes, salt, pepper and water. Cover and cook for 35 minutes ir untill meat is tender and potatoes are soft. Top the whole thing with cilantro.
[Name] Champagne-Battered Chicken Nuggets [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-15T20:37:00Z [Description] Invite these crispy yet tender chicken nuggets to your next New Year’s Eve ball since they’ll pair perfectly with a glass of bubbly. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/9hkaciJuRIedqeQ4EDm5_0S9A9267.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/N0RprnquQLmvTKzseXKI_0S9A9223.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/SIIgjkdLTCGbjfJRbmJq_0S9A9249.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/MdZTVBC4Tr6wS6lUOIkj_5410321_GK_GeniusObsessions_Champagne-Battered-Chicken-Nuggets_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/rljAZLshTuy8YRYk0GF6_5410321_GK_GeniusObsessions_Champagne-Battered-Chicken-Nuggets_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/95/f4HTftHQTaEBSF2HOo53_5410321_GK_GeniusObsessions_Champagne-Battered-Chicken-Nuggets_16x9_v1_V.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1 1/2", "1 1/2", "1", "3", "1", "1", "1", "2/3", "1", "1/2"] [RecipeIngredientParts] ["egg", "garlic powder", "black pepper", "flour", "boneless chicken breasts", "salt", "champagne vinegar", "garlic", "cayenne pepper", "olive oil", "salt", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1308.0 [FatContent] 87.3 [SaturatedFatContent] 14.5 [CholesterolContent] 245.6 [SodiumContent] 4776.5 [CarbohydrateContent] 64.2 [FiberContent] 2.6 [SugarContent] 2.4 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the Chicken Nuggets:", "In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.", "Season cubes of chicken with herbed salt.", "Coat the chicken nuggets in the champagne batter.", "Cook the nuggets in hot oil, drain/cool.", "Place the nuggets in a serving container i.e. little tin buckets.", "Garnish with parsley.", "For the Aioli Sauce:", "Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.", "Whisk in the olive oil.", "Add salt and whisk more." ]
[Name] Snowman Snowball Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-15T20:50:00Z [Description] Who needs a snowfall to make a charming, Christmas-y snowman? This chocolate-coconut-marshmallow snowman will illuminate any home. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/Eoz0DFXEQcKmmeR6jUuU_0S9A9382.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/p2Fp4yZjQaGVg3F8l9Ir_0S9A9413.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/3vDjCErkTfS48wuNsjAA_0S9A9402.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/SAPrUXfIRA9eBEBFTmkl_5410324_GK_GeniusObsessions_Snowman-Snowball-Cake_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/zckCNXmjTPi6GBgoagIb_5410324_GK_GeniusObsessions_Snowman-Snowball-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/71/96/KhVKMBtxSyLhk4P6OLcB_5410324_GK_GeniusObsessions_Snowman-Snowball-Cake_16x9_v1_H.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "4", "1 1/2", "1/2", "1/2", "1", "1", "1 1/2", "2", "2", "1", "5 -6", "3 -4", "2"] [RecipeIngredientParts] ["eggs", "water", "butter", "marshmallow cream", "powdered sugar", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.5 [FatContent] 42.7 [SaturatedFatContent] 18.7 [CholesterolContent] 164.7 [SodiumContent] 275.4 [CarbohydrateContent] 61.1 [FiberContent] 2.1 [SugarContent] 45.2 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Cake: Hand mix the cocoa, eggs, water and oil in a bowl,. Pour some of the batter into a large sized (8\"] baking bowl and the remaining into a medium (5\"] baking bowl. Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl. After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting. For the Frosting: In a stand mixer, mix butter. Add the marshmallow cream; mix again. Add the powdered sugar, mix again. For the Assembly: Place the larger cake upside down on a cake stand; this is the bottom base of the snowman. Cover with the marshmallow frosting. Cover the smaller cake (the snowman’s head] with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn’t slide off. Cover the snowman with coconut flakes. Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes. Add the chewing candy on the face, forming the nose. Add the mini chocolate balls, forming the mouth. Place the sweet & tart chews on the body, forming the buttons. And wrap the strawberry sour belts around the neck, forming the scarf.
[Name] Steamed Veggies and Rice [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-10-16T14:41:00Z [Description] Make and share this Steamed Veggies and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["brown rice", "carrot", "cauliflower", "zucchini", "mozzarella cheese", "lemon juice", "sunflower seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the rice. Steam the vegetables. When rice and vegetables are done, layer the vegetables on top of the rice. Sprinkle sunflower seeds and shredded mozzarella on top. Finish with a squeeze of lemon juice. Enjoy!
[Name] Collard Greens With White Beans and Sausage [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2018-10-17T09:35:00Z [Description] Make and share this Collard Greens With White Beans 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/submissions/recipe/1802649943/ehaKVDVCS9iVBH3rkHZH_EC_Collard%20greens%20with%20white%20beans%20and%20sausage.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Brazilian", "South American", "< 4 Hours"] [RecipeIngredientQuantities] ["400", "2", "1", "1", "1", "1", "1500", "1", "2", "1", "3", "300", "300", "1/2", "2", "1/2"] [RecipeIngredientParts] ["dried white beans", "cannellini beans", "onions", "carrot", "thyme", "rosemary sprig", "bay leaf", "water", "butter", "olive oil", "garlic cloves", "smoked sausage", "lime zest", "fresh lime juice", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.5 [FatContent] 31.5 [SaturatedFatContent] 11.4 [CholesterolContent] 61.0 [SodiumContent] 721.7 [CarbohydrateContent] 72.0 [FiberContent] 18.7 [SugarContent] 6.2 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside. Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally. Add the collards and cook, tossing, until slightly wilted. Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes. Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.
[Name] Hearty Chicken and Vegetable Stew [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-10-17T12:45:00Z [Description] Loaded with fresh veggies, boneless chicken breasts and savory spices, Hearty Chicken and Vegetable Stew is the perfect meal idea for a cold night! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/gDuFtzRYRo2Xr30RZnnf_3.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "2", "3", "1 1/2", "1", "2", "2", "1/2", "1 1/2", "3", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic cloves", "leeks", "celery", "carrots", "baby red potato", "olive oil", "butter", "dry white wine", "milk", "cornstarch", "peas", "chicken broth", "dried oregano", "dried rosemary", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 717.8 [FatContent] 33.1 [SaturatedFatContent] 10.9 [CholesterolContent] 164.0 [SodiumContent] 1098.5 [CarbohydrateContent] 41.5 [FiberContent] 8.2 [SugarContent] 8.4 [ProteinContent] 58.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Cut off roots and trim leaf ends of leeks. Slice each leek lengthwise in half. Separate leaves and rinse under running water. Cut crosswise into 1/2\" pieces. Peel and clean garlic cloves. Dice finely. Rinse celery and cut into 1/2\" pieces. Rinse matchstick carrots. Rinse baby red potatoes and slice each in half. Cut chicken breasts into 1 1/2\" pieces. In a 5 quart Dutch oven, heat one tablespoon of the olive oil until hot over medium high heat. Add one tablespoon of butter and melt. Add cut up chicken and cook until chicken is lightly browned and no longer pink, about 15 minutes. Remove chicken with a slotted spoon to a medium bowl. Set aside while you prepare the vegetables. To the Dutch oven, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Melt. Add leeks, carrots, celery, garlic and potatoes. Season with sea salt, black pepper, oregano and rosemary. Cook and stir until vegetables are lightly browned and leeks soft, about 10 to 15 minutes. Add wine and chicken broth. Heat to boiling over high heat. Reduce heat to medium high and cook until potatoes are tender, about 20 minutes. In a small bowl, whisk together cornstarch and milk. Reduce heat to medium and stir into vegetable mixture, stirring constantly until thickened. Stir in chicken and peas. Simmer over low heat until heated through. Serve with a crisp green salad and French bread. Serves 6.
[Name] Candied Bacon [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-10-17T12:45:00Z [Description] This is a really easy breakfast item because you can put it in the oven, set the timer and forget about it while you make everything else and pull it out just before sitting down so it's piping hot. https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/candied-bacon-recipe-1942641 [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", NA, "1/3"] [RecipeIngredientParts] ["bacon", "black pepper", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.5 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 16.3 [SodiumContent] 205.1 [CarbohydrateContent] 18.1 [FiberContent] 0.0 [SugarContent] 17.8 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["SPECIAL EQUIPMENT: 2 baking sheets, preferably the same size.", "Preheat the oven to 325° F.", "Put bacon slices in a bowl, season them with pepper and toss with the brown sugar.", "Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.", "Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will \"crisp\" up a little more. Be patient!" ]
[Name] The Best Twice Baked Potatoes Recipe [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2018-10-17T12:52:00Z [Description] One of my all-time favorite side dishes is twice baked potatoes! You just can’t go wrong with them. If you are a potato, cheese and bacon lover like me, you are bound to love these! They are perfect for the holidays and are always a huge hit. https://www.iheartnaptime.net/twice-baked-potatoes/ [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1", "6", "1/3", "1/4", "1/2", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["baking potatoes", "olive oil", "kosher salt", "butter", "half-and-half", "sour cream", "kosher salt", "pepper", "cheese", "bacon bits", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.9 [FatContent] 13.6 [SaturatedFatContent] 6.9 [CholesterolContent] 30.0 [SodiumContent] 909.8 [CarbohydrateContent] 15.7 [FiberContent] 1.5 [SugarContent] 1.0 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place on baking pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour. Allow potatoes to cool. Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don’t tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper. Once the potatoes are mashed, scoop the potatoes back into the skins. Then top with cheese, bacon and green onions. Bake at 375° for 10-15 min or until cheese is bubbly.
[Name] Sun-Dried Tomato Dip [AuthorId] 50509 [AuthorName] duonyte [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-10-17T15:05:00Z [Description] From the Barefoot Contessa. A friend had brought this to a potluck and gave me the recipe. I've brought it to a number of events and it's always gone over well. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Savory", "Brunch", "< 15 Mins", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "8", "1/2", "1/2", "10", "1", "3/4", "2"] [RecipeIngredientParts] ["sun-dried tomato packed in oil", "cream cheese", "sour cream", "mayonnaise", "Tabasco sauce", "kosher salt", "fresh ground black pepper", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.9 [FatContent] 52.2 [SaturatedFatContent] 28.8 [CholesterolContent] 154.9 [SodiumContent] 1621.8 [CarbohydrateContent] 11.2 [FiberContent] 1.4 [SugarContent] 6.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Puree all ingredients except the scallions in a food processor fitted with a metal blade, until smooth. Add the scallions and pulse twice. Serve at room temperature, refrigerate any leftovers. Good as spread for sandwiches, too.
[Name] Apple, Banana, Blueberry Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:12:00Z [Description] A really simple overnight oats recipe, probably my go-to one! The grated apple is a classic addition and provides extra sweetness. I like to serve with some yoghurt and honey in the morning. You can make the recipe vegan by using a non-dairy milk and serving with a non-dairy yoghurt and maple syrup instead of honey. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/03/cUgjFsviTt677zmQB2sj_untitled-6486.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/03/cpI7Rkc8QG60eI7PKRVJ_untitled-6481.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/03/o29qA1oFSGe3zhHes47U_untitled-6483.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/X7Svkx6HQzq0P0Tt4wqF_untitled-6481.jpg" ] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["old fashioned oats", "milk", "apple", "raisins", "fresh blueberries", "frozen blueberries", "flax seeds", "banana", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.9 [FatContent] 7.4 [SaturatedFatContent] 2.4 [CholesterolContent] 11.4 [SodiumContent] 45.8 [CarbohydrateContent] 60.1 [FiberContent] 8.7 [SugarContent] 24.7 [ProteinContent] 8.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats and milk together. Stir in the apple, raisins, blueberries and flax. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the sliced banana and serve with honey and yoghurt, if desired and serve.
[Name] Chocolate & Banana Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] Like dessert for breakfast! You can add more/less sugar if you want but adding the mashed banana in helps sweeten things up a bit. You can also add 1/4 tsp ground cinnamon for even more flavour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/kO3BWtURQW2yhom2qkQG_untitled-6428.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/04/qX22vB1jQliqg5sk1IsV_untitled-6429.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/04/ih89vfFxRyObQeUI0FAC_untitled-6427.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "2", "1", "2", "2"] [RecipeIngredientParts] ["old fashioned oats", "milk", "cocoa powder", "granulated sugar", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.6 [FatContent] 9.5 [SaturatedFatContent] 4.9 [CholesterolContent] 11.8 [SodiumContent] 44.1 [CarbohydrateContent] 67.7 [FiberContent] 8.5 [SugarContent] 28.5 [ProteinContent] 9.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, milk, cocoa powder and sugar. Mash one of the bananas and stir into the oats. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, slice the other banana and top the oats with the sliced banana and chocolate chunks and serve.
[Name] Pumpkin Spice Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] Make and share this Pumpkin Spice Overnight Oats 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/2001201872/o8hmOiIJT1ecldzDEf1E_untitled-6425.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/05/dkWCcPcCTGymcvP4Ib16_untitled-6422.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/05/JuxqHE2hS2KjLCPcXBgS_untitled-6421.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Pumpkin", "Vegetable", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1/2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["old fashioned oats", "milk", "pumpkin puree", "pumpkin pie spice", "maple syrup", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.1 [FatContent] 14.7 [SaturatedFatContent] 3.1 [CholesterolContent] 11.4 [SodiumContent] 44.8 [CarbohydrateContent] 40.1 [FiberContent] 4.3 [SugarContent] 13.6 [ProteinContent] 7.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, milk and pumpkin together. Stir in the pumpkin pie spice, maple syrup and vanilla extract. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the pecans and serve.
[Name] Carrot Cake Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] I often add raisins and/or pineapple to these oats for an even more carrot cake-y flavour. I also sometimes replace the walnuts with shredded coconut or pecans! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/06/N1h3ClHSjWcPTZgZCNgw_untitled-6416.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/06/JjpP9pCDTLKRPFIcln0h_untitled-6415.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/06/TTcnVq4lSFKqJEBc5cEu_untitled-6418.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "1/4", "1", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["old fashioned oats", "milk", "carrot", "ground cinnamon", "ground ginger", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.7 [FatContent] 14.4 [SaturatedFatContent] 3.1 [CholesterolContent] 11.4 [SodiumContent] 63.0 [CarbohydrateContent] 27.9 [FiberContent] 5.0 [SugarContent] 2.1 [ProteinContent] 8.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, milk and yoghurt together. Stir in the carrot, cinnamon and ginger. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the walnuts, honey and extra yoghurt if desired. Serve.
[Name] Cherry and Almond Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-10-17T15:13:00Z [Description] Flavoured like a bakewell tart, the combo of cherry and almond is classic. If you can't get cherries, try using frozen raspberries instead. I love the flavour of almond so I add in almond extract but you can leave this out if you don't like it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/07/SWuPOY5TYumiYEAKidEA_untitled-6476.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/07/onwGisq4Q3iFA59zSyO8_untitled-6474.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/VJJWfOz0TFixei5TVSRJ_untitled-6478.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Cherries", "Fruit", "Vegan", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2/3", "2/3", "1/4", "2"] [RecipeIngredientParts] ["cherries", "granulated sugar", "water", "old fashioned oats", "milk", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.6 [FatContent] 19.5 [SaturatedFatContent] 3.3 [CholesterolContent] 11.4 [SodiumContent] 76.4 [CarbohydrateContent] 52.6 [FiberContent] 7.4 [SugarContent] 23.9 [ProteinContent] 12.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the cherries, sugar and water in a small pot over a medium heat. Once the mixture starts to bubble, turn the heat down to low and let simmer and soften for 10 minutes. Take off the heat and mash slightly with the back of a fork. Toast the flaked almonds in a small skillet over a medium heat, stirring constantly, until lightly browned. Pour into a bowl and set aside. In a medium bowl, mix the oats, milk, almond extract, almond butter and half of the cooked cherries together. The almond butter may not fully mix in but that's fine. Divide between two bowls or mason jars, top with the remaining cooked cherries and store in the fridge overnight. In the morning, top with the toasted, flaked almonds and serve.
[Name] Triple Blueberry Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-10-17T15:13:00Z [Description] These oats deliver a triple dose of blueberries - compote, dried and fresh - giving them a bright purple colour. If you can't find dried blueberries you can use currants instead or leave them out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/08/SRHNs0QTlaLsDlKCllBQ_untitled-6489.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/08/fIVby9TEat4qCJ1WBhqA_untitled-6498.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/08/zP91zBhYQ1DuOtaAf50M_untitled-6491.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2/3", "2/3", "3", "1/2"] [RecipeIngredientParts] ["frozen blueberries", "granulated sugar", "water", "old fashioned oats", "milk", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.5 [FatContent] 5.0 [SaturatedFatContent] 2.2 [CholesterolContent] 11.4 [SodiumContent] 43.4 [CarbohydrateContent] 65.3 [FiberContent] 6.2 [SugarContent] 39.2 [ProteinContent] 7.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the frozen blueberries, sugar and water in a small pot over a medium heat. Once the mixture starts to bubble, turn the heat down to low and let simmer and soften for 10 minutes. Take off the heat and mash slightly with the back of a fork. In a medium bowl, mix the oats, milk, cooked blueberries and dried blueberries until combined. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the fresh blueberries and serve.
[Name] Mango, Ginger, Cardamom Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] A lovely, tropical breakfast. You can replace half of the milk with coconut milk and use coconut yoghurt to give it a slightly different flavour! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/09/7yPsnzbKS6MBZRW3ePKT_untitled-6526.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/09/vTW3MsjRRM20NKGRv1ho_untitled-6517.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/6KcQQj6jR4af1d1K0xYF_untitled-6515.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Mango", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "1/2", "1/4", "1", "2", NA] [RecipeIngredientParts] ["old fashioned oats", "milk", "lime, zest of", "fresh ginger", "green cardamoms", "mango", "flaked coconut", "yoghurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.9 [FatContent] 6.9 [SaturatedFatContent] 3.7 [CholesterolContent] 11.4 [SodiumContent] 58.5 [CarbohydrateContent] 50.3 [FiberContent] 6.0 [SugarContent] 25.2 [ProteinContent] 7.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, milk, lime zest, ginger and cardamom. Divide between two bowls or mason jars and store in the fridge overnight. Peel the mango, cut the flesh off of the pit and slice the flesh thinly. Keep in the fridge overnight. In the morning, top the oats with the mango, flaked coconut and yoghurt. Serve.
[Name] Coconut, Raspberry and Lemon Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] Based on a favourite flavour combo from a loaf cake, these overnight oats are so easy to make. I usually use frozen raspberries as they are cheaper and available year round. They can be quite tart though so add honey/maple syrup to the oats, if needed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/YGiW881QVU3IcrxiOrNA_untitled-6459.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/10/rRO46yf9Q4yKK7lNts5n_untitled-6468.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/10/CMfUJN6FQDuOXmtnO8ew_untitled-6454.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "1/3", "1/3", "1", "2/3", "1/3", NA] [RecipeIngredientParts] ["old fashioned oats", "coconut milk", "milk", "lemon, zest of", "raspberries", "frozen raspberries", "flaked coconut", "honey", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.4 [FatContent] 15.5 [SaturatedFatContent] 12.1 [CholesterolContent] 5.7 [SodiumContent] 67.2 [CarbohydrateContent] 33.5 [FiberContent] 6.8 [SugarContent] 7.3 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, coconut milk, milk and lemon zest. Mash half of the raspberries and stir into the oats. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top the oats with the remaining raspberries and flaked coconut. Serve with honey/maple syrup if needed.
[Name] PB & J Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2018-10-17T15:13:00Z [Description] Make and share this PB & J Overnight Oats 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/53/72/11/gDIGrSabQt6wnigu3CwC_untitled-6438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/11/47EgY5PlTIsOBQSMiFf2_untitled-6452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/DFQIGbuR0qTkUS1jbmSG_untitled-6448.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Strawberry", "Berries", "Fruit", "Peanut Butter", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "2", "2"] [RecipeIngredientParts] ["old fashioned oats", "milk", "fresh strawberries", "frozen strawberries", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.5 [FatContent] 13.0 [SaturatedFatContent] 3.9 [CholesterolContent] 11.4 [SodiumContent] 124.3 [CarbohydrateContent] 49.3 [FiberContent] 5.4 [SugarContent] 18.3 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats and milk together. Hull the strawberries and mash with the back of a fork (if using frozen, defrost first]. Stir in the strawberry jam. Place a few tablespoons of the oats into 2 mason jars. Top with half of the mashed strawberries. Top with the remaining oats followed by the mashed strawberries and peanut butter. Keep in the fridge overnight. In the morning, top the oats with the extra fresh strawberries, if desired, and serve.
[Name] Cinnamon, Maple and Pecan Overnight Oats [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-17T15:13:00Z [Description] All ingredients that were made for each other! This is a simple, fall oatmeal which has grated apple folded in for a boost of sweetness and texture. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/12/WgPcGS5tSkqZlWaM0grO_untitled-6501.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/12/KSsX15USgqxeZQYO8oCw_untitled-6505.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/vuSHP2iQjHIsFaIgPdQI_untitled-6511.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Vegan", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["old fashioned oats", "milk", "ground cinnamon", "maple syrup", "apple", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.3 [FatContent] 24.5 [SaturatedFatContent] 3.9 [CholesterolContent] 11.4 [SodiumContent] 44.9 [CarbohydrateContent] 52.9 [FiberContent] 8.2 [SugarContent] 22.9 [ProteinContent] 9.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix the oats, milk, cinnamon, maple syrup, maple extract and grated apple. Divide between two bowls or mason jars and store in the fridge overnight. In the morning top with the pecans and serve.
[Name] Banoffee Pie [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-10-17T15:14:00Z [Description] This is a classic British dessert. It's so delicious and incredibly easy to assemble with no baking required! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/13/qDRGgBftSLaKVCziZ65Z_Banana%20Recipes57.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/13/YvyMaxnMSFm4MdmnWevN_Banana%20Recipes56.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/aJGwF3MSMq3xpuhunfQJ_Banana%20Recipes58.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["9", "1/2", "1", "3", "3/4", "1"] [RecipeIngredientParts] ["graham crackers", "unsalted butter", "bananas", "heavy cream", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.4 [FatContent] 18.9 [SaturatedFatContent] 11.2 [CholesterolContent] 48.9 [SodiumContent] 181.7 [CarbohydrateContent] 21.6 [FiberContent] 1.4 [SugarContent] 4.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.", "Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.", "Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days." ]
[Name] Banana Oat Pancakes [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-10-17T15:14:00Z [Description] These are fluffy and delicious. I love them with butter and maple syrup but a little bit of cream cheese on top is also great. They freeze well so you can make a big batch and eat them through the week [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/14/knjynmriSZanlBkA1mXh_Banana%20Recipes50.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537214/UPa5VmexTTG74MoQkYD9_banana oat pancakes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/14/xDivgZaSYS4yLvvJjoov_Banana%20Recipes51.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/MUJp9wT2R7izz2a8aF35_Banana%20Recipes52.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/4", "1", "1 1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["banana", "eggs", "buttermilk", "vanilla extract", "all-purpose flour", "quick-cooking oats", "baking powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 410.6 [FatContent] 17.7 [SaturatedFatContent] 3.1 [CholesterolContent] 95.5 [SodiumContent] 321.9 [CarbohydrateContent] 50.7 [FiberContent] 2.8 [SugarContent] 5.7 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] 12 pancakes [RecipeInstructions] In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly. Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ¼ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden. Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
[Name] Banana & Coconut Baked French Toast [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-10-17T15:14:00Z [Description] An easy way to serve brunch for a crowd. You can also prep this the night before, keep covered in the fridge overnight and bake in the morning! If you can get coconut yogurt it's an excellent addition to serve it with. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/VMPHbhUPRwGbZ7K92HtE_Banana%20Recipes48.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/15/4hEy3IFGQvSwDgR4Z93G_Banana%20Recipes49.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/15/zQZnQDMHSBGKsuvtdG6a_Banana%20Recipes47.jpg"] [RecipeCategory] Coconut [Keywords] ["Tropical Fruits", "Fruit", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/4", "1", "2", "10", "1/4", "1"] [RecipeIngredientParts] ["coconut milk", "milk", "unsalted butter", "banana", "light brown sugar", "salt", "eggs", "flaked coconut", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.8 [FatContent] 25.4 [SaturatedFatContent] 17.6 [CholesterolContent] 105.6 [SodiumContent] 361.3 [CarbohydrateContent] 45.4 [FiberContent] 2.0 [SugarContent] 16.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350oF. Heat the coconut milk, milk and butter in a pot over a low heat until the butter has melted. Take off the heat and beat in the mashed banana, sugar, salt and eggs. Take each slice of bread and dip into the banana mixture. Lay into a greased 9x11-inch dish. Pour the excess banana mixture over the top of the bread. Sprinkle with the flaked coconut and raw sugar then bake for 20-25 minutes until golden and crisp on top.
[Name] Banana & Rum Caramel Cake [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-17T15:14:00Z [Description] This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/16/qdJQQV2TiqQSAqUmsWQR_Banana%20Recipes54.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/16/MwgllNRNR2KcFSwHoxlf_Banana%20Recipes55.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/dlgYmqxPTXqbgObDBjsi_Banana%20Recipes53.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "150", "2", "1/2", "1/4", "2", "1/4", "2", "1/2", "2/3", "2", "1", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "eggs", "banana", "plain yogurt", "all-purpose flour", "salt", "baking powder", "granulated sugar", "heavy cream", "unsalted butter", "salt", "dark rum", "heavy cream", "pecans", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.5 [FatContent] 31.5 [SaturatedFatContent] 17.9 [CholesterolContent] 133.2 [SodiumContent] 225.6 [CarbohydrateContent] 62.2 [FiberContent] 1.8 [SugarContent] 34.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350oF, grease and line a deep 9-inch cake tin. In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack. Caramel: Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam. Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture – this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely. Decorate: Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
[Name] Banana and Peanut Butter Baked Doughnuts [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-10-17T15:14:00Z [Description] Little baked doughnuts are a great snack to have with a cup of coffee. They really hit the spot when you want a little something sweet! I've used almond butter in the glaze before as well which is delicious and is perfect if you're making them for someone with a peanut allergy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/17/kjDIzkb1Qqq3sXIQo84B_Banana%20Recipes36.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/17/tbRErayKRVepXyPXIG00_Banana%20Recipes35.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/SbVoXQrDQUKDTshRcZtL_Banana%20Recipes34.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Peanut Butter", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1/3", "1", "1/2", "1/4", "1", "1", "1/2", "1/4", "1/3", "1", "1/4", "2", "1/4"] [RecipeIngredientParts] ["banana", "light brown sugar", "milk", "ground cinnamon", "salt", "egg", "all-purpose flour", "baking soda", "baking powder", "unsalted butter", "powdered sugar", "milk", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.1 [FatContent] 6.6 [SaturatedFatContent] 1.4 [CholesterolContent] 11.2 [SodiumContent] 113.8 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 6.0 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 20 mini doughnuts [RecipeInstructions] Preheat the oven to 350oF, use a pastry brush to grease a mini doughnut pan with vegetable oil. In a medium bowl mix the mashed banana, vegetable oil, sugar, milk, cinnamon, salt and eggs until smooth. Add the flour, baking soda and baking powder then fold in until just combined. Spoon into the greased doughnut pan, filling each cavity about half-way with batter. Bake for 8-10 minutes until well-risen and the doughnuts spring back when poked. Remove from the oven and turn out onto a wire rack to cool completely. Wash the doughnut pan before greasing and repeating the filling and baking with the remaining batter. Glaze: In a small pot, heat the peanut butter and butter together over a low heat, stirring constantly. Once melted, take off the heat and stir in the powdered sugar and milk. Decorate: Dip the baked doughnuts into the warm glaze and place onto a baking tray. Sprinkle with chopped peanuts, if desired. Keep in an airtight container for up to 5 days.
[Name] Soft Chocolate & Banana Granola Bars [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-10-17T15:14:00Z [Description] In the UK we have a type of soft granola bar called a flapjack usually containing golden syrup and butter. Here I've made a banana version with mixed seeds and chocolate chips for the ultimate power snack! If you can't get golden syrup you can use corn syrup or a light honey instead. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/18/dzTXFqvWRgCxF9jU0EyX_Banana%20Recipes38.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/18/Lyy6bBRwSEaz7mVuT8jN_Banana%20Recipes39.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/18/bcFntmShTKuHG05cxCyb_Banana%20Recipes37.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/4", "1/4", "3 1/4", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "golden syrup", "honey", "banana", "light brown sugar", "salt", "quick-cooking oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.9 [FatContent] 11.2 [SaturatedFatContent] 6.3 [CholesterolContent] 20.3 [SodiumContent] 61.7 [CarbohydrateContent] 35.7 [FiberContent] 2.7 [SugarContent] 12.8 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] ["Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.", "In a large pot, melt the butter and syrup/honey together over a low heat, stirring often. Remove from the heat and stir in the banana, sugar and salt. Mix in the oats and seeds. Pour into the prepared tin and press to flatten out into an even layer filling the tin.", "Cover with the chocolate chips and bake for 20-25 minutes until golden around the edges.", "Let cool for 10 minutes before removing from the tin and slicing into 9-12 pieces. Let cool completely then store in an airtight container for up to 5 days." ]
[Name] Banana & Walnut Roll Cake [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-10-17T15:14:00Z [Description] I love eating warm banana bread with cream cheese so this roll cake is like a fancy version of that. There's a sweet cream cheese filling and chopped walnuts sprinkled on the cake for a little bit of crunch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/19/5Afrk5LqSZa4dI8f4BLy_Banana%20Recipes59.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/19/zBvVmKtGRdqZt6z8bGpE_Banana%20Recipes60.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/AjTB8YySSEuq6pxEoDPf_Banana%20Recipes61.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2/3", "3/4", "1", "1/4", "1/3", "1", "1/4", "5", "1"] [RecipeIngredientParts] ["eggs", "granulated sugar", "all-purpose flour", "baking powder", "salt", "walnuts", "powdered sugar", "unsalted butter", "cream cheese", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.7 [FatContent] 11.3 [SaturatedFatContent] 5.3 [CholesterolContent] 69.7 [SodiumContent] 135.7 [CarbohydrateContent] 36.6 [FiberContent] 0.8 [SugarContent] 28.5 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper. In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly. Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined. Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked. Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool. Filling: Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract. Fill the cake: Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.
[Name] Banana Chocolate Hazelnut Tart [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT45M [PrepTime] PT50M [TotalTime] PT1H35M [DatePublished] 2018-10-17T15:14:00Z [Description] The filling in this tart is cakey, similar to a frangipane, but made with hazelnuts and flavoured with mashed banana. The recipe is based on a tartlet from Ottolenghi's bakery in London. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/20/42f1bqmmSg2YbAKKTMVp_Banana%20Recipes63.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/20/f9J1eOSsTJaq7qNF3IMC_Banana%20Recipes64.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/lolp8n8VRcOUbyhisLIO_Banana%20Recipes62.jpg"] [RecipeCategory] Tarts [Keywords] ["Chowders", "Dessert", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "2 -4", "2/3", "1", "2/3", "4", "2/3", "1/4", "1/4", "1/2", "1", "3"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "salt", "cold water", "hazelnuts", "granulated sugar", "unsalted butter", "all-purpose flour", "baking powder", "salt", "banana", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.6 [FatContent] 37.3 [SaturatedFatContent] 19.5 [CholesterolContent] 71.2 [SodiumContent] 136.8 [CarbohydrateContent] 62.0 [FiberContent] 2.9 [SugarContent] 32.7 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Make the pastry:", "In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it’s done. If it doesn’t drizzle in another tablespoon or two of water and pulse again.", "Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.", "Make the filling:", "Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.", "Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.", "Blind bake the pastry:", "Preheat the oven to 350oF.", "Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.", "Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.", "Fill and bake:", "Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving." ]
[Name] Banana Whoopie Pies [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-17T15:14:00Z [Description] Make and share this Banana Whoopie Pies 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/53/72/21/DPPHh1CpSOG9HG9ndv9C_Banana%20Recipes45.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/21/kQkpsqpHQ5yJBt40UV9m_1322EA93-8D60-4AA8-AF9F-CE1877B1AB8B.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537221/mngyzCgsTVOLV2cdJ9R2_833E6F4C-2BF9-4F75-8B0F-D48E4B985417.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/21/dAlMtlyBSrqHwnKjYZOv_Banana%20Recipes43.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/kYnwRriCT4K7TT34YCio_Banana%20Recipes44.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3/4", "1/2", "1", "1/2", "1 1/4", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["granulated sugar", "banana", "egg", "ground cinnamon", "plain flour", "baking powder", "quick-cooking oats", "unsalted butter", "cream cheese", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 232.8 [FatContent] 8.8 [SaturatedFatContent] 2.9 [CholesterolContent] 25.8 [SodiumContent] 52.5 [CarbohydrateContent] 36.5 [FiberContent] 0.9 [SugarContent] 23.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 whoopie pies [RecipeInstructions] Preheat the oven to 350oF and line a cookie sheet with baking paper. In a large bowl mix the oil, sugar, mashed banana, egg and cinnamon together. Fold in the flour, baking powder and oats. Let the batter sit for 10 minutes to thicken up slightly. Scoop batter by the tablespoon onto the lined cookie sheet spacing them a few inches apart. Bake for 8-10 minutes until golden. Remove to a wire rack to cool. Repeat with the rest of the batter. Cream the butter in a bowl so it becomes smooth. Add the cream cheese and mix together. Gradually beat in the powdered sugar until smooth. Scoop a heaped teaspoon of filling onto the underside of a cookie and top with a second cookie. Repeat with all the cookies. Keep in an airtight container for up to 5 days.
[Name] Banana Blondies [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-10-17T15:15:00Z [Description] These are fudgy and rich! I've used peanut butter for ease but you can replace with cashew or almond butter as long as they're quite liquidy ones. I like to decorate them with a sliced banana on the top before baking but it's not necessary if you don't want to put them on there. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/22/mrB4oKLnS9C29h8hI0aD_Banana%20Recipes40.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/22/NtRRsUvTNKMj2Vv3KIma_Banana%20Recipes41.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/22/qoXnMOQSIG2DQTDyapJZ_4D1ED074-1483-4941-B2C7-F459F7899F34.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/2WVAjvBaTZSnwWV7TNYc_Banana%20Recipes42.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Tropical Fruits", "Fruit", "Peanut Butter", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1/2", "2/3", "1", "2 2/3", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "peanut butter", "granulated sugar", "light brown sugar", "vanilla extract", "whole wheat pastry flour", "dark chocolate", "bananas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 300.2 [FatContent] 14.9 [SaturatedFatContent] 8.3 [CholesterolContent] 22.9 [SodiumContent] 24.1 [CarbohydrateContent] 42.1 [FiberContent] 4.2 [SugarContent] 22.6 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 16 blondies [RecipeInstructions] ["Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.", "Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin.", "Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well.", "Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares." ]
[Name] VEAL OSSOBUCO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-10-17T15:18:00Z [Description] Beautiful, elegant with amazing flavor, this is the perfect dish to serve at your next formal dinner party! It's a great meal your guests will rave about... VIDEO https://www.youtube.com/watch?v=-npkEU8wJ7w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/AJzjZLmDRJerH6ap5cH0_Veal-Ossobuco-3_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "2", "4", "2", "1/2", "1", "1", "5", "1/2", "2", "1", "1", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["black pepper", "sea salt", "unbleached all-purpose flour", "olive oil", "dry white wine", "carrot", "celery", "garlic cloves", "marsala wine", "chicken broth", "diced tomatoes", "thyme", "rosemary", "bay leaves", "parsley", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.3 [FatContent] 19.2 [SaturatedFatContent] 8.4 [CholesterolContent] 30.5 [SodiumContent] 542.3 [CarbohydrateContent] 26.4 [FiberContent] 5.0 [SugarContent] 10.8 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Take shanks out of the refrigerator about 30 minutes before cooking to. Season meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge shanks with flour on both sides. Preheat oven to 350ºF.", "In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, place veal shanks in pan and brown on all sides; transfer on a plate. Reduce heat to medium and add 2 tablespoons clarified butter.", "Add onion and sauté until soft, about 5 minutes. Three minutes later, add ¼ cup white wine, stir and cook for another 2 minutes. Transfer onions in a bowl; set aside. Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft. Add garlic and sauté for 1 minute. Pour in the remaining white wine and also add Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.", "Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning onions back to the skillet; stir again. Carefully place veal shanks back to the pan with its juice and press gently to submerge the meat. Bring to a simmer, cover and transfer to preheated oven. Cook for 1 ½ hours and until meat is fork tender and falls off the bones Remove from the heat and serve immediately.", "To serve; Spoon Orzo alla Milanese in each bowl, place an ossobuco on top, ladle braising juices and vegetable over meat and then finalize by sprinkling parsley and lemon zest." ]
[Name] Spaghetti Sauce Wth Meatballs [AuthorId] 93989 [AuthorName] don-katie [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2018-10-17T15:59:00Z [Description] Make and share this Spaghetti Sauce Wth Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1", "1/2", "1", "1", "2", "3", "1", "8"] [RecipeIngredientParts] ["hamburger", "fresh tomatoes", "salt", "pepper", "basil", "oregano", "garlic powder", "sugar", "tomato sauce", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.4 [FatContent] 20.6 [SaturatedFatContent] 7.6 [CholesterolContent] 114.2 [SodiumContent] 1726.0 [CarbohydrateContent] 36.3 [FiberContent] 8.7 [SugarContent] 24.5 [ProteinContent] 42.6 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Brown half the hamburger set aside. Peel tomatoes and place in Pot on med/high heat. Mash when start getting warm only til chuncky. add remaining ingredients except Hamburger. cook about 20 min. Once tomatoes are mashed to your liking add hamburger. Turn heat to med low and cook for an hour. Mean while make meat balls. using remaining hamburger. Mix in 1 egg, 1/2 cup minced(crushed] Italian croutons. Salt/Pepper to taste.using two 1 tsp measuring spoons shape meatballs.Roll each meatball in hands and place in heated pan. Brown on all sides. Remove grease and place all in sauce. Simmer another hour. make pasta of your choice. ENJOY.
[Name] Low Carb Mexican Cornbread [AuthorId] 680857 [AuthorName] trisha h. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-17T15:59:00Z [Description] This "mock" cornbread tastes too good to be true! My husband could not tell the difference! This is low carb and gluten free! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/680857/mdLRse5CT5CQ78NPx9Mq_10209925286767522.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "2", "2", "1", "3", "1/2", "3/4"] [RecipeIngredientParts] ["eggs", "butter", "baking powder", "water", "artificial sweetener", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.0 [FatContent] 23.3 [SaturatedFatContent] 9.9 [CholesterolContent] 102.7 [SodiumContent] 241.9 [CarbohydrateContent] 5.1 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 6 muffins [RecipeInstructions] Saute onion and jalapeno in the butter till tender. Mix dry ingredients. Mix wet ingredients with dry. Fold in sauteed onions, jalapenos and cheese and mix well. Spray nonstick muffin pan with Pam and divide into 6-8 muffins. Bake at 350 about 15 minutes till golden brown. Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.
[Name] Never Fail Hard-Boiled Eggs [AuthorId] 2000162245 [AuthorName] Miss Vee [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-17T16:00:00Z [Description] Well almost never! I have lost maybe a dozen in the past 5 years. Nothing in this recipe is needed but boiling water and eggs. This is the go-to recipe in my family now! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["egg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.9 [FatContent] 4.2 [SaturatedFatContent] 1.4 [CholesterolContent] 163.7 [SodiumContent] 62.5 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 12 eggs [RecipeInstructions] Set eggs out on the countertop for about 15 minutes. Meanwhile, boil water in a large saucepan. Once water is boiling, gently drop each egg in the water. Bring water back to a slow boil. Boil for 12-15 minutes, less for a creamier but softer yolk and more for a firmer yolk. Remove from heat, put pot under a cold tap, once eggs are cool enough to handle quickly crack the eggshells all around on a countertop or the base of in the pot and then fill the pot with cold water until all cracked eggs are submerged. Keep in a cold water bath for 10-15 minutes. Change water or add ice as needed. Slide the shells off and rinse them and then go prepare your eggs for a snack or an appetizer or however you'd like!
[Name] Whole30 Twice Baked Spaghetti Squash Bolognese [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2018-10-17T20:57:00Z [Description] Make and share this Whole30 Twice Baked Spaghetti Squash Bolognese 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/53/72/36/JAcVCCpFTLq5f4dmN4oB_squash%201%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/53/72/36/eZu4XBhqTaAjKHLiE8fJ_squash%203%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/53/72/36/GRtjDHQDyVouLkOgrTtw_squash%202%20(1%20of%201].jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "3", "1/2", "3", "1/2", "1", "1", NA, "2", "3", "1/4", "2", "1 1/2", "12", NA, NA, "1", NA, NA] [RecipeIngredientParts] ["olive oil", "ground pork", "ground beef", "kosher salt", "yellow onion", "carrots", "celery", "minced garlic cloves", "fresh parsley leaves", "sage leaves", "basil leaves", "crushed tomatoes", "beef broth", "crushed red pepper flakes", "red wine vinegar", "spaghetti squash", "olive oil", "kosher salt", "crushed red pepper flakes", "basil leaves", "extra virgin olive oil", "sea salt", "ricotta cheese", "sage leaf", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 947.4 [FatContent] 68.0 [SaturatedFatContent] 23.4 [CholesterolContent] 190.3 [SodiumContent] 5870.6 [CarbohydrateContent] 33.6 [FiberContent] 4.3 [SugarContent] 3.2 [ProteinContent] 52.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned. In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside. In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash. To make the spaghetti squash: Preheat oven to 425 degrees F. Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes. When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt. To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary. Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil. Nutrition Info Per Serving. Calories: 1080. Total Fat: 81 grams. Saturated Fat: 20 grams. Total Carbohydrate: 38 grams. Sugars: 16 grams. Protein: 50 grams. Sodium: 3626 milligrams. Cholesterol: 159 milligrams. Fiber: 9 grams.
[Name] Whole30 Slow Cooked BBQ Pulled Pork With Coleslaw [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT10H [PrepTime] PT45M [TotalTime] PT10H45M [DatePublished] 2018-10-17T20:58:00Z [Description] Make and share this Whole30 Slow Cooked BBQ Pulled Pork With Coleslaw 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/53/72/39/vUG1GZLYROeA1SAMYWIq_Porkandslaw1%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/53/72/39/z841a1MrSeKL9QJcJPHh_Porkandslaw3%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/53/72/39/5ePHLaUsRTOkWDvIaZpd_Porkandslaw2%20(1%20of%201].jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1", "1 1/2", "2", "2", "1 3/4", "3/4", "1/4", "1/4", "15", "2", "1", "4 -6", NA, "1/2", "1/2", "1", "1", "1/4", "1/4", "1", "2", "1/4", NA, "2", "1/4", "1", "1", "3/4", NA] [RecipeIngredientParts] ["kosher salt", "paprika", "ground black pepper", "garlic powder", "onion powder", "chili powder", "ground coriander", "ground cumin", "ground fennel", "extra virgin olive oil", "boneless pork shoulder", "tomato paste", "apple cider vinegar", "Dijon mustard", "dates", "chili powder", "garlic powder", "kosher salt", "red cabbage", "green cabbage", "fennel bulb", "fuji apple", "red onion", "fresh parsley leaves", "lemon", "apple cider vinegar", "mayonnaise", "kosher salt", "Dijon mustard", "lemon juice", "garlic clove", "canola oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1328.6 [FatContent] 99.1 [SaturatedFatContent] 21.1 [CholesterolContent] 244.2 [SodiumContent] 4404.9 [CarbohydrateContent] 71.0 [FiberContent] 18.7 [SugarContent] 37.7 [ProteinContent] 49.8 [RecipeServings] 4.0 [RecipeYield] 4 Pulled Pork Sandwiches [RecipeInstructions] To make the pulled pork: In a medium bowl, whisk together all the spices. Set aside. Rub spice mixture evenly over the pork, store any extra spice rub in an airtight container with the rest of your spices. You can cook the pork right away but ideally marinate the pork in the spice rub for 4 hours or even overnight. Preheat oven to 250 degrees F. Place a long piece of foil across a half sheet tray so there is some hanging off both sides. Then place another long piece of foil going in the opposite direction. Place the seasoned pork, fat side up, in the center of the foil and toss to coat with the olive oil. Tightly cover the pork with the foil, keeping the foil seam on the top. Place in the oven and cook for 3 hours. Remove the pork from the oven and carefully open the foil pack so the top is exposed but so that the foil is still catching the juices released from the pork. Place the pork back in the oven and cook an additional 2 ½ - 3 hours or until the pork is tender and easily shreds with a fork. Remove from the oven and turn on the broiler. To make the BBQ sauce: While the pork is cooking make the BBQ sauce. Drain the dates and chiles from the warm water once they have softened. Add chilies to the sauce based on your spice preference. Place all the ingredients in a blender and blend on high until the sauce is smooth and shiny. Season with salt and remove to an airtight container and refrigerate until ready to serve. To make the Whole30 mayo: Place the yolks, mustard, lemon juice and garlic in a blender and blend on high until smooth and combined. With the blender running slowly stream in the oil until the mixture emulsifies and forms mayonnaise. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve. You can use it right away but I like to serve it the next day after the garlic has flavored the mayo. To make the coleslaw: In a large bowl combine the cabbages, fennel, apple, red onion, parsley, lemon juice and vinegar. Fold in enough mayo to lighten the coleslaw in color and give a creamy taste, up to a ¼ cup. Taste and season with salt. Refrigerate until ready to serve. To serve: Top the pork with 1/2 cup of BBQ sauce and place under the broiler for 4-5 minutes or until the sauce has caramelized. Remove from the oven and shred the pork into bite sized pieces. Toss the pork with more of the BBQ sauce. Serve the remaining BBQ sauce on the side with the coleslaw. All leftovers hold well in the refrigerator for up two days except for the BBQ sauce which will hold in the refrigerator for up to 1 week.
[Name] Giant Ornament Brownie [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT1H30M [TotalTime] PT2H5M [DatePublished] 2018-10-18T13:23:00Z [Description] Get into the holiday spirit with this giant chocolate brownie bursting with peanut butter chips and full of festive colors and candies. This could be your best decoration yet! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/40/Z0Lx1prQ0aq5iuCjf2Jw_Giant%20Ornament%20Cookie-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/40/pTduF9SaQSmcNhiIoDhS_Giant%20Ornament%20Cookie-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/40/I1eDoYWQ3Cjbp5OrykNl_Giant%20Ornament%20Cookie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001975627/Am16uBlLSiq027MMIeGk_Brownie%20Ornament.png" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "1", "2", NA, NA, "6", "7", NA, NA, "2", "2", "2", "4", "1"] [RecipeIngredientParts] ["dragees", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.8 [FatContent] 2.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.1 [SodiumContent] 18.2 [CarbohydrateContent] 5.2 [FiberContent] 0.3 [SugarContent] 3.9 [ProteinContent] 1.2 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees. Line the inside of a 12-inch cake pan with parchment paper and spray the inside with nonstick spray.", "Add the brownie mix plus required ingredients to a stand mixer and beat until combined. Add peanut butter chips and fold in with a spatula.", "Add batter to prepared cake pan and bake 30-35 minutes. Let cool completely before removing from pan.", "Once cool, frost an even layer of white buttercream all over the top of the cake.", "Add the remaining white frosting to a bowl and add a couple drops of turquoise gel food coloring. Fold together with a spatula until combined and transfer to a pastry bag fitted with #825 star tip. Set aside.", "Transfer the blue decorating icing to a small pastry bag fitted with a (#6] round tip. Pipe 7 vertical lines at the top of the brownie, alternating long and short lines. Place 2 silver dragees underneath the shorter icing lines.", "Pipe the turquoise frosting underneath the blue vertical lines in a horizontal squiggle pattern.", "Place a horizontal line of purple gum drops directly under the turquoise frosting.", "Use the green decorating gel to pipe two horizontal lines across the brownie underneath the purple gumdrops. Pipe vertical lines in between the horizontal lines so that it looks like a sideways ladder.", "Transfer the pink decorating icing to a pastry bag fitted with a #825 star tip. Pipe 6 pink stars underneath the green decorating icing.", "Mix the sprinkles together and scatter over white frosting underneath the pink frosting stars.", "Insert the candy cane into the top of the ornament. Use kitchen shears to make a vertical cut halfway into 2 marshmallows. Place those on both sides, opening up the slits, to secure the candy cane inside so that it is not exposed. Add one more marshmallow on each side so there are 4 marshmallows at the top." ]
[Name] Carrot Apple Zucchini Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2018-10-18T13:30:00Z [Description] Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/41/UzZkayFOS4621A0jStdV_IMG-7983 (3].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/41/Aiw17BniRKquQyJg88c5_carrotapplezucchinibread.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/40/5/ITXa4kfQCiP32iGGEKzF_Carrot%20apple%20zucchini%20bread.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1/4", "1", "3 1/4", "1/2", "2 1/2", "3/4", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "1/4", "2 -3", "1 -3", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "salt", "baking powder", "baking soda", "cinnamon", "ground cloves", "ground nutmeg", "carrots", "zucchini", "apple", "pecans", "cream cheese", "butter", "powdered sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 302.5 [FatContent] 13.7 [SaturatedFatContent] 7.4 [CholesterolContent] 54.0 [SodiumContent] 176.6 [CarbohydrateContent] 42.6 [FiberContent] 1.2 [SugarContent] 28.2 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 2 Loaves [RecipeInstructions] Bread: Preheat the oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.]. Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside. In a separate large bowl, whisk together the butter and sugar. Add eggs, orange juice, and vanilla and whisk until combined. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans. Pour into prepared pans. Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers. Let cool completely before icing. Cream Cheese Glaze/Frosting: Cream together cream cheese and butter with a hand mixer. Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved. Frost bread and enjoy.
[Name] Poinsettia Pull Apart Cookies [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-10-18T13:34:00Z [Description] Dazzle at your next holiday party with this show-stopping cookie display! These buttery almond shortbread cookies are easy to whip up and surprisingly simple to arrange into a beautiful poinsettia. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/42/1xZ3JtxGRfWuYEwDK8C4_Poinsettia%20Pull%20Apart%20Cookies-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/42/2aF3dULCQ8udT1mwQEGA_Poinsettia%20Pull%20Apart%20Cookies-5.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537242/7j6uJz5QQc24hWBPV5Hm_10156066192007507.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/42/5igRwcN9ScycDN8AZNvz_Poinsettia%20Pull%20Apart%20Cookies-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001975627/ey6qKLniSBC9pjmWYdIc_Poinsettia%20Cookie.png"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "6", "1/2", "2 1/2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "confectioners' sugar", "granulated sugar", "flour", "sugar", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.5 [FatContent] 12.5 [SaturatedFatContent] 7.8 [CholesterolContent] 32.5 [SodiumContent] 2.2 [CarbohydrateContent] 24.2 [FiberContent] 0.6 [SugarContent] 8.3 [ProteinContent] 2.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Beat butter in standing mixer fitted with a paddle attachment until creamy. Add confectioners’ sugar and beat. ?Add granulated sugar and beat. Scrape down sides. Add almond extract and beat. Add flour in two additions, beat until combined after each addition. Transfer 2 tablespoons of dough to a small bowl. Transfer ½ cup of dough to another bowl and color green with gel food coloring using a small spatula. Add ¼ teaspoon of red gel coloring to remaining dough in stand mixer and beat on low until combined. Roll out all the dough to about ¼ each thick between two sheets of parchment. Chill in refrigerator at least 1 hour. Preheat oven to 350 F and line 3 baking sheets with parchment paper. Cut a 2-inch round from the plain uncolored dough. Transfer to prepared baking sheet. Cut 6 leaves with a large leaf cutter from the green dough. Transfer to the same baking sheet as the 2-inch round. Top the green leaves with coarse green sanding sugar. ?Chill for at least 30 minutes. Cut 17 leaves with a large cutter from the red dough. Transfer to prepared baking sheet. Make a crease in center with a skewer. Sprinkle 8 with fine red sanding sugar. Chill at least 30 minute. Cut 5 leaves with a small leaf cutter from the remaining red dough, rolling out again if needed. Transfer to prepared baking sheet. Make a crease in center with a skewer. Chill at least 30 minutes. Transfer chilled baking sheets to oven and bake for 13-15 minutes. Let cool completely. Spread yellow decorating frosting over the uncolored round cookie with a small offset spatula. Dip in yellow sanding sugar to coat. To arrange the cookies on a large platter, work from the outside inches First, place the green cookies evenly spaced around the border. Then place the large plain red leaves in between the green leaves. Next add the large red sugared cookies, slightly overlapping the layer of the plain red leaves. Add in the small red leaves slightly overlapping the layer of large red sugared leaves. Finally, add the round yellow cookie in the center. Tools: For large leaves: https://www.amazon.com/gp/product/B074P6BRKM/. For small leaves: https://www.amazon.com/gp/product/B010L79FOI/ (use the largest of this set]. For the flower center: https://www.amazon.com/OUNONA-Circle-Cookie-Biscuit-Cutter/dp/B077RX5JXB/.
[Name] Snowman Bagel Bombs [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2018-10-18T13:40:00Z [Description] These adorable snowmen are cute enough to eat! Filled with cream cheese, scallions and everything bagel seasoning, you won’t be able to resist this jolly breakfast treat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/43/82uHXBLXQaeDT4l7DbJb_Snowmen%20bagel%20bombs-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/43/et7Q5WBQAqvInye7yqw1_Snowmen%20bagel%20bombs-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/43/xXEGYpyvTHDiTdxi9Prm_Snowmen%20bagel%20bombs-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001975627/lzcfLrQSk6QT9ZEpj7eg_Snowman%20Bagel%20Bomb.png" ] [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "3", "5", "1", "1", NA, "3"] [RecipeIngredientParts] ["cream cheese", "scallions", "egg", "peppercorn", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.7 [FatContent] 15.3 [SaturatedFatContent] 8.4 [CholesterolContent] 70.1 [SodiumContent] 165.8 [CarbohydrateContent] 5.0 [FiberContent] 1.0 [SugarContent] 2.9 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 5 snowmen [RecipeInstructions] Add cream cheese to a bowl. Transfer 1 tablespoon of cream cheese to a small pastry bag and set aside. Slice 3 of the scallions and add to the bowl with the cream cheese, along with the everything bagel seasoning. Stir to combine. Scoop 16 balls of cream cheese, about 1 tablespoon each, onto a parchment-lined baking sheet. Freeze 2 hours until set. Preheat oven to 425F and line a baking sheet with parchment paper. Cut pizza dough into 16 even pieces. ?Stretch and flatten each piece and place on the prepared baking sheet. ?Place a frozen cream cheese ball onto each of the dough pieces. Seal and roll to enclose. Add the egg and a splash of water to a bowl and beat to combine. Brush dough balls with egg wash. Add peppercorns for eyes and smiles onto 5 dough balls. Bake at 425F for 13-15 minutes. Meanwhile, bring a pot of water to a boil over high heat and prepare an ice bath. Add remaining 2 scallions to boiling water for 10 seconds, then immediately transfer to ice bath. Drain and pat dry on a paper towel. Trim into individual “scarves.”. Cut carrots into rounds at the thickest end so that you have 5 thick rounds. Cut top hat shapes out of the rounds with a small paring knife. Now cut remaining carrots into rounds at the thinner end so that you have 2 thin rounds. Trim those so that you have 5 small triangle noses. Add 3 bagel bombs to each skewer, making sure the ball with the peppercorns is at the top. You should have 5 snowmen skewers. Carefully stick on the carrot hat into the skewer point so that it’s secure. Wrap around a scallion scarf. Use the reserved cream cheese to attach the carrot noses to the faces.
[Name] Chuck Roast for Instant Pot [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-18T14:18:00Z [Description] Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/85/5/bn1HtwnbSDa5mCmIxvBU_Instant%20Pot%20pot%20roast%20n%20veggies.jpg" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1/2", "1/2", "1", "4", "1", "4", "2", "1/4", "2"] [RecipeIngredientParts] ["beef chuck", "salt", "onion powder", "garlic powder", "black pepper", "baby red potato", "carrots", "yellow onion", "beef broth", "Worcestershire sauce", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1498.7 [FatContent] 101.0 [SaturatedFatContent] 39.4 [CholesterolContent] 391.2 [SodiumContent] 1940.4 [CarbohydrateContent] 36.9 [FiberContent] 5.4 [SugarContent] 6.8 [ProteinContent] 104.8 [RecipeServings] 4.0 [RecipeYield] 1 Chuck Roast [RecipeInstructions] Turn on your instant pot and set it to \"saute\". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. Switch instant pot to \"pressure cook\" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots]. Add potatoes, onions, and carrots to pot (just arrange them around the roast] and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes]. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to \"soup\" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. Recipe Notes. If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.
[Name] Shakshuka Burrito With Roasted Pepper Salsa and Tzatziki [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2018-10-18T20:53:00Z [Description] This shakshuka breakfast burrito is topped with roasted red pepper salsa and an easy-to-make tzatziki—and all fits under the Mediterranean diet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/45/55PA2lUBRh6Q8zJywqEr_Shakshua%20Burrito-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/45/PNKgFwwaRhKSOuHRvi9l_Shakshua%20Burrito-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/45/xXYiKVbgQ8a5qtB4COXo_Shakshua%20Burrito-8.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", NA, "1", "1/2", "2", "2", "1", "2", NA, NA, NA, NA, "1", "1/4", "2", "1", "1", "3", "1", "1", "1/2", "1", "1", "1", "6", "8", "8", "2"] [RecipeIngredientParts] ["dill", "parsley", "scallion", "mint", "kosher salt", "lemon", "mint", "dill", "garlic clove", "apple cider vinegar", "kosher salt", "ground black pepper", "extra virgin olive oil", "paprika", "cherry tomatoes", "extra virgin olive oil", "kosher salt", "eggplant", "yellow onion", "garlic cloves", "paprika", "cayenne pepper", "cumin seed", "sweet potato", "zucchini", "red bell pepper", "whole wheat tortillas", "eggs", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.1 [FatContent] 18.7 [SaturatedFatContent] 3.6 [CholesterolContent] 186.0 [SodiumContent] 690.7 [CarbohydrateContent] 18.1 [FiberContent] 8.1 [SugarContent] 5.8 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] 8 Burritos [RecipeInstructions] ["To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.", "To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.", "To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.", "Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.", "Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.", "In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.", "In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.", "On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.", "Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.", "Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa].", "Calories: 525.", "Total Fat: 29 grams.", "Saturated Fat: 8 grams.", "Total Carbohydrate: 53 grams.", "Sugars: 11 grams.", "Protein: 18 grams.", "Sodium: 802 milligrams.", "Cholesterol: 188 milligrams.", "Fiber: 15 grams." ]
[Name] Olive Oil Chocolate Chip Cookies [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT37M [PrepTime] PT0S [TotalTime] PT37M [DatePublished] 2018-10-18T20:53:00Z [Description] Make and share this Olive Oil Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/46/CMIRpPgkTFiCOeamxqKH_Olive%20oil%20chocolate%20chip%20cookies-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/46/siofWqFDR3Cu74xziwd3_Olive%20oil%20chocolate%20chip%20cookies-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/46/UZmwfqQQvmzD5WLuAJGQ_Olive%20oil%20chocolate%20chip%20cookies-4.jpg" ] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "3/4", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sea salt", "baking soda", "olive oil", "granulated sugar", "honey", "egg", "pure vanilla extract", "bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.2 [FatContent] 18.6 [SaturatedFatContent] 2.6 [CholesterolContent] 15.5 [SodiumContent] 253.7 [CarbohydrateContent] 40.1 [FiberContent] 0.6 [SugarContent] 24.2 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] Preheat oven to 375 degrees F. In a large bowl whisk together the flour, baking soda and salt. Set aside. In another bowl whisk together the olive oil, sugar, honey, egg and vanilla extract. Add the dry ingredients into the wet in 3 stages. Stir in the chocolate. Scoop 1/4 cup of batter onto a non-stick sheet tray per cookie. Sprinkle with flakey sea salt and bake 8-10 minutes or until the cookie is set and beginning to brown around the edges. Remove from oven and cool 5 minutes before serving. Once completely cooled you can store the cookies in an airtight container. Nutrition Info Per Cookie. Calories: 213. Total Fat: 12.5 grams. Saturated Fat: 3 grams. Total Carbohydrate: 26 grams. Sugars: 17.5 grams. Protein: 2 grams. Sodium: 77.5 milligrams. Cholesterol: 8 milligrams. Fiber: 1 grams.
[Name] Strawberry Trifle [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-10-18T20:57:00Z [Description] Make and share this Strawberry Trifle 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/53/72/47/HmldHzrLTG2xrGaJmW1A_Strawberry%20Trifle-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/47/ov2kthtKR4q27JtRbzX0_strawberry%20trifle%2016x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/47/eXhJ6fQITIqaFr85CbKr_Strawberry%20Trifle-2.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/4", NA, NA, NA] [RecipeIngredientParts] ["strawberries", "honey", "vanilla extract", "sea salt", "Olive Oil Chocolate Chip Cookies", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.0 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 293.1 [CarbohydrateContent] 28.6 [FiberContent] 2.9 [SugarContent] 24.6 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth. To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately. Nutrition Info Per Serving. Calories: 1167. Total Fat: 61 grams. Saturated Fat: 20 grams. Total Carbohydrate: 137 grams. Sugars: 99 grams. Protein: 28 grams. Sodium: 532 milligrams. Cholesterol: 71 milligrams. Fiber: 6 grams.
[Name] Mediterranean Lasagna [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2018-10-18T21:04:00Z [Description] Make and share this Mediterranean Lasagna recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/48/YFbSLL5aQbeJxlOdiKw1_Mediterranean%20Lasagna-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/48/0bgpYAy5SMKThx5GQSSI_Mediterranean%20Lasagna-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/48/ksEmTfFCSpybDcH9mKFV_Mediterranean%20Lasagna-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537248/06odzKN7RdyJsic72nTt_10216834758133026.jpg" ] [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "2", "8", "3", "1", "1", "1", "16", "1", "2", "2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["zucchini", "eggplant", "kosher salt", "olive oil", "cremini mushroom", "garlic", "whole milk ricotta cheese", "lemon", "parsley", "basil", "dried oregano", "crushed red pepper flakes", "tomato sauce", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 366.4 [FatContent] 17.1 [SaturatedFatContent] 7.8 [CholesterolContent] 39.9 [SodiumContent] 1340.5 [CarbohydrateContent] 36.9 [FiberContent] 6.6 [SugarContent] 8.1 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture. Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften. Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool. To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste. In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan. Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving. Nutrition Info Per Serving. Calories: 361. Total Fat: 15 grams. Saturated Fat: 7 grams. Total Carbohydrate: 40 grams. Sugars: 12 grams. Protein: 6 grams. Sodium: 886 milligrams. Cholesterol: 34 milligrams. Fiber: 6 gram.
[Name] Mediterranean Chopped Salad [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2018-10-18T21:07:00Z [Description] Make and share this Mediterranean Chopped 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/53/72/49/MY0PWEWnSJKzXuCtbiIP_Mediterranean%20Chopped%20Salad-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/49/XlrvBPdQRjuPqNnS2Xw4_Mediterranean%20Chopped%20Salad-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/49/PO8PvdhBQQWcmQ71dHX2_Mediterranean%20Chopped%20Salad-6.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1", "1/2", NA, NA, "1", "1", "2", "2", "1/4", "8", "1/4", "1/4", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["red wine vinegar", "Dijon mustard", "shallot", "garlic clove", "extra virgin olive oil", "kosher salt", "crushed red pepper flakes", "mint", "dill", "chives", "romaine lettuce", "kalamata olive", "feta", "dried oregano", "red onion", "cherry tomatoes", "cannellini beans", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.8 [FatContent] 42.5 [SaturatedFatContent] 13.1 [CholesterolContent] 53.6 [SodiumContent] 1120.0 [CarbohydrateContent] 32.0 [FiberContent] 13.1 [SugarContent] 9.6 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve. To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately. Nutrition Info Per Serving. Calories: 606. Total Fat: 45 grams. Saturated Fat: 13 grams. Total Carbohydrate: 36 grams. Sugars: 11 grams. Protein: 20 grams. Sodium: 902 milligrams. Cholesterol: 50 milligrams. Fiber: 13 gram.
[Name] Keto Pepperoni Pizza [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2018-10-18T21:11:00Z [Description] Make and share this Keto Pepperoni 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/53/72/50/1UzpQfWCQd6vlwAbi2td_Cauli%20crust%20pepperoni%20%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/50/zCDswsfVSki3qg5Qq5ae_Cauli%20crust%20pepperoni%20%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/50/rK2iG6kWTDG3WYAoo0r6_Cauli%20crust%20pepperoni%20%20SITE-1.jpg" ] [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "3", "1/3", "1 1/2", "8", "1", "1", NA] [RecipeIngredientParts] ["Keto Cauliflower Crust", "no-sugar-added tomato sauce", "mozzarella cheese", "fresh mozzarella cheese", "basil leaves", "dried oregano", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.0 [FatContent] 12.5 [SaturatedFatContent] 6.5 [CholesterolContent] 40.0 [SodiumContent] 382.9 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] 1 pizza [RecipeInstructions] Preheat oven to 450 degrees F. On one baked cauliflower crust evenly spread the tomato sauce. Top the sauce with the shredded mozzarella, fresh mozzarella, pepperoni, oregano and red chili flakes. Bake in the oven 6-8 minutes or until the cheese is melted and just beginning to brown. Cut and serve immediately. Nutrition Info Per Serving. Calories: 203. Total Fat: 14 grams. Saturated Fat: 5 grams. Total Carbohydrate: 10 grams. Sugars: 4 grams. Protein: 12 grams. Sodium: 1740 milligrams. Cholesterol: 113 milligrams. Fiber: 4 gram. Net Carbs: 6 grams.
[Name] Keto Cauliflower Crust [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-10-18T21:13:00Z [Description] Make and share this Keto Cauliflower Crust 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/53/72/51/txYQy36TUK2tW7Oh9V9Q_Cauli%20crust%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/51/hnqQg3gvRpiOx1MvwKfH_Cauli%20crust%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/51/t6rBHwYGS2K1UX4n2FgX_Cauli%20crust%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/51/brWgpSAgQi2kwKJHFKCc_Cauli%20crust%20SITE-4.jpg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2", "1/2", "1/4", "1", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["extra virgin olive oil", "cauliflower", "kosher salt", "eggs", "mozzarella cheese", "parsley", "dried oregano", "crushed red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 117.0 [FatContent] 7.0 [SaturatedFatContent] 2.9 [CholesterolContent] 104.1 [SodiumContent] 1611.4 [CarbohydrateContent] 6.3 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] 2 Pizza Crusts [RecipeInstructions] Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside. Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set. Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well. Top the crusts with your desired toppings and bake again in the oven until finished. Remove from oven and serve immediately.
[Name] Keto Rainbow Pizza [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-10-18T21:17:00Z [Description] Make and share this Keto Rainbow 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/53/72/52/BetB5lhjRgGvnWlrCEHJ_Cauli%20crust%20Rainbow%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/52/7xfeIbyyT2G2thmtnAdA_Cauli%20crust%20Rainbow%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/52/qZytgTaTwm6oyUKAgcGd_Cauli%20crust%20Rainbow%20SITE-1.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1/4", "1/2", "1", "1/4", "2", "1", "3", "1/3", "1", NA, "1"] [RecipeIngredientParts] ["Keto Cauliflower Crust", "cherry tomatoes", "carrot", "yellow bell pepper", "red onion", "olive oil", "kosher salt", "no-sugar-added tomato sauce", "mozzarella cheese", "dried oregano", "crushed red pepper flakes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.7 [FatContent] 8.8 [SaturatedFatContent] 3.1 [CholesterolContent] 14.7 [SodiumContent] 1290.8 [CarbohydrateContent] 3.6 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 4.6 [RecipeServings] 2.0 [RecipeYield] 1 pizza [RecipeInstructions] Preheat oven to 450 degrees F. Place the tomatoes, sliced carrot, bell pepper and red onion on a sheet tray in four separate rows. Drizzle the oil over the vegetables and season with salt. Roast the vegetables in the oven for 10-15 minutes, or until softened and just beginning to brown. Set aside to cool. Spread the tomato sauce over the cauliflower pizza crust and top with the shredded mozzarella. Evenly spread the onions over the pizza followed by the carrot, peppers, and then tomatoes. Season with dried oregano and crushed red pepper and put the pizza back in the oven and bake 6-8 minutes or until the cheese is melted. Remove from oven and garnish with parsley. Cut and serve immediately. Nutrition Info Per Serving. Calories: 302. Total Fat: 23 grams. Saturated Fat: 7 grams. Total Carbohydrate: 13 grams. Sugars: 5 grams. Protein: 15 grams. Sodium: 3328 milligrams. Cholesterol: 119 milligrams. Fiber: 4 gram. Net Carbs: 9 grams.
[Name] Keto Turkey Sandwich With Cranberry Relish [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2018-10-18T21:37:00Z [Description] Make and share this Keto Turkey Sandwich With Cranberry Relish 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/53/72/53/JznM07aNSYSDGQGm1xnp_sandwich%201%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/53/72/53/V24OC5mR4mMmBPHX9fEg_sandwich%202%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/53/72/53/NDEIkJuVQtCBWE3MR8QD_sandwich%203%20(1%20of%201].jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "3/4", "4", NA, "2", "1", "1/2", "1 1/2", "1", "1", "8", "1/8", "1/3", "1", "1/2", "1/2", "2", "2", NA] [RecipeIngredientParts] ["cranberry sauce", "turkey breast", "gem lettuce", "sea salt", "baking powder", "baking soda", "kosher salt", "poppy seed", "toasted sesame seeds", "eggs", "cream of tartar", "coconut oil", "lemon juice", "sea salt", "cranberries", "dill", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1607.2 [FatContent] 130.0 [SaturatedFatContent] 80.8 [CholesterolContent] 1509.3 [SodiumContent] 7678.2 [CarbohydrateContent] 52.8 [FiberContent] 8.4 [SugarContent] 13.0 [ProteinContent] 64.1 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] For the keto bread: Preheat the oven to 375 degrees F. Line a 9x5 inch nonstick loaf pan with parchment paper leaving a 2-inch overhang on the two longest sides of the pan. In a large bowl whisk together the almond flour, baking powder, baking soda, kosher salt, 1 tablespoon poppy seeds and 1 tablespoon toasted sesame seeds. Set aside. In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar. Whisk the egg whites together until stiff peaks form. In a small bowl whisk together the egg yolks, cooled coconut oil and lemon juice. Add the dry ingredients to the wet mixture, in small batches, and combine the two with a rubber spatula. The mixture will be a very thick paste. Make sure to break up any clumps of flour with the spatula to ensure that the liquid and dry ingredients are evenly incorporated. Add a third of the whipped egg whites to the flour mixture and slowly fold the whites into the batter. Add another third of the egg whites and fold into combine. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine, white and yellow portions will remain. Pour the batter into the prepared pan. Top the batter with the remaining 1/2 teaspoon each of poppy and sesame seeds as well as the flakey sea salt. Bake in the oven for 30-35 or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes and then remove the bread to a sheet tray to cool completely, at least 30 minutes. Cut into slices and serve. (Makes 10 slices.]. For the keto cranberry relish: Add all the ingredients to a small food processor and process until the cranberries are broken down into small pieces but still has a coarse texture. Season the relish with salt to taste. Place in an airtight container and refrigerate. When ready to serve garnish with more fresh dill. For the keto turkey sandwich: Toss the lettuce with a pinch of salt to taste. Toast the bread if desired. Spread the cranberry relish over one side of each slice of bread. On one slice of bread add the turkey slices, brie slices and seasoned lettuce. Top with the remaining bread, cranberry relish side down. Use two skewers to secure the sandwich and then slice down the middle on a bias. Serve immediately. Nutrition Info Per Serving. Calories: 711. Total Fat: 54 grams. Saturated Fat: 21 grams. Total Carbohydrate: 14 grams. Sugars: 3 grams. Protein: 48 grams. Sodium: 1923 milligrams. Cholesterol:378 milligrams. Fiber: 6 grams. Net Carbs: 8 grams.
[Name] Black Garlic Fettuccine Sauce [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-19T01:21:00Z [Description] Didn't have all the ingredients for traditional fettuccine sauce and this incredible sauce was made by accident. And will be made in the future. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1/4", "1/4", "1/2", "1/4", "3", "1/2"] [RecipeIngredientParts] ["butter", "parmesan cheese", "evaporated milk", "2% low-fat milk", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.9 [FatContent] 38.2 [SaturatedFatContent] 23.1 [CholesterolContent] 100.8 [SodiumContent] 520.5 [CarbohydrateContent] 7.6 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 8.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cook on medium low heat until heated thru. Use this recipe as a base. Thicken it up by adding more cheese/hummus or thin it out with more milk. I tend to lean more toward a thinner sauce for my liking. Melt butter in a pan. Add Milk and cream. add cheeses, hummus and seasonings. Serve over noodles.
[Name] Patty Pan Stew With Coconut Milk [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-19T01:23:00Z [Description] I needed to use some patty pan squash from my garden, and I enjoyed this recipe. I guess it's a traditional recipe called Oallan from the south Indian state of Kerala. She says the original calls for the 8 ball squashes. Recipe courtesy of Panfusine. Serves 4. [Images] character(0) [RecipeCategory] Stew [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "13 1/2", "1/2", "1 -2", "1", NA, NA] [RecipeIngredientParts] ["coconut milk", "black-eyed peas", "green serrano chilies", "curry leaf", "salt", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.1 [FatContent] 20.6 [SaturatedFatContent] 18.1 [CholesterolContent] 0.0 [SodiumContent] 102.9 [CarbohydrateContent] 7.8 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the patty pans into quarters and slice them into slices. Make a slit in the green chilies halfway up the pod. Combine the coconut milk with an equal volume of water and heat along with the cooked black eyed peas, slit green chilies, curry leaves, and salt. Once the coconut milk mixture comes to a boil, add the patty pans and lower heat. Allow vegetables to cook until soft but not disintegrating. Taste and adjust for salt (I didn't use any salt and didn't find the recipe needed salt]. Finish with a generous drizzle of coconut oil and serve with plain rice.
[Name] Steamed Artichoke With Cilantro Lime Dipping Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50H45M [PrepTime] PT15M [TotalTime] PT51H [DatePublished] 2018-10-19T01:30:00Z [Description] This is a new variation with a lot of favorite ingredients. If I made this again, I would leave out the honey because I don't like my food to taste sweet. Recipe courtesy of Conscious Cleanse. [Images] character(0) [RecipeCategory] Artichoke [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "2", "3", "1", "4", NA] [RecipeIngredientParts] ["artichokes", "cilantro", "parsley", "limes, juice and zest of", "garlic cloves", "honey", "extra virgin olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.2 [FatContent] 27.4 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 136.6 [CarbohydrateContent] 22.9 [FiberContent] 8.0 [SugarContent] 5.1 [ProteinContent] 5.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash artichoke thoroughly (make sure to get under the leaves]. Turn it upside and give a good shake and dry with a towel. Using a large knife cut off the top 3/4 inch of the tip of the artichoke. Using a pair of kitchen scissors cut off the remainder of the tips of the leaves. Cut the stem off, flush with the base. Put about 2 inches water in a pot with a steaming basket. Place artichokes face down in pot, cover and bring to a boil. Reduce to a simmer for about 30 to 45 minutes or until the outer leaves are easily removed and soft. For dipping sauce, in a high speed blender, combine cilantro, parsley, juice, zest of limes, garlic, honey, and sea salt. Reduce blender to low and drizzle in olive oil until well combined. Add more sea salt to bring out the flavors.
[Name] Vanessa Williams Blueberry Yogurt Pie [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2018-10-19T02:18:00Z [Description] she makes this on the holidays, i would choose to double the filling AND the blueberries and extend the baking time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1/2", "1/4", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "unsalted butter", "egg", "flour", "baking powder", "salt", "eggs", "sugar", "vanilla yogurt", "lemon", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.8 [FatContent] 11.7 [SaturatedFatContent] 6.8 [CholesterolContent] 83.4 [SodiumContent] 110.9 [CarbohydrateContent] 24.4 [FiberContent] 1.2 [SugarContent] 13.1 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] 1 pie [RecipeInstructions] ["preheat oven to 350 degrees.", "in a stand mixer fitted with the paddle attachment, cream the butter and sugar.", "add the egg and beat until combined.", "in a medium bowl, whisk together the flour, baking powder and salt.", "add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.", "on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.", "lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.", "chill the crust in the refrigerator for 15 minutes while you prepare the filling.", "in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.", "pour the blueberries into the prepared tart shell.", "pour the filling into the tart shell over the blueberries.", "bake for 45-50 minutes until the custard is just set and the crust is golden brown.", "allow to cool to room temperature.", "serve at room temperature OR very lightly chilled." ]
[Name] Saveur Flemish Beer and Beef Stew [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2018-10-19T02:35:00Z [Description] Make and share this Saveur Flemish Beer and Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "4", "4", "6", "3", "2", "1", "2", "2", "3", "3", "2", "1", "1"] [RecipeIngredientParts] ["beef chuck", "kosher salt", "fresh ground pepper", "flour", "unsalted butter", "bacon", "garlic cloves", "onions", "ale", "broth", "dark brown sugar", "apple cider vinegar", "thyme", "dried thyme", "parsley", "tarragon", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 807.8 [FatContent] 54.2 [SaturatedFatContent] 24.1 [CholesterolContent] 192.5 [SodiumContent] 1013.8 [CarbohydrateContent] 26.5 [FiberContent] 1.8 [SugarContent] 10.3 [ProteinContent] 43.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] dry beef cubes with a paper towel and season generously with salt and pepper. let sit 15-20 minutes at room temperature. coat beef cubes in flour on all side, tossing to coat. heat 2 tablespoons butter in a 6-quart dutch oven over medium high heat. Working in batches, brown beef cubes on all sides, turning -- this should take 8-16 minutes. transfer beef cubes to a plate and set aside. Add bacon to dutch oven and cook until its fat renders, about 8 minutes. add remainig butter, garlic and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping the bottom of the pot, until slightly reduced - about 4 minutes. return the beef cubes to the pot with the remaining beer, beef stock, sugar, cider vinegar, thyme, parsley, tarragon, bay lead and salt and pepper. bring to a boil. reduce heat to medium-low. cook, covered, until the beef is tender -- about an hour and a half. serve with bread.
[Name] Once Upon a Chef Thai Pork Fried Rice [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-19T02:53:00Z [Description] a great one-dish dinner that is easily reheated over a few days...fish sauce makes all the difference in flavor. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1/4", "1", "3", "2", "1", "4", "1/2", "1 1/2", "3", "2", "2", "1/4", "3"] [RecipeIngredientParts] ["olive oil", "eggs", "salt", "scallion", "garlic cloves", "fresh ginger", "ground pork", "cooked rice", "broccoli florets", "fish sauce", "oyster sauce", "sugar", "crushed red pepper flakes", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.1 [FatContent] 35.1 [SaturatedFatContent] 11.2 [CholesterolContent] 221.3 [SodiumContent] 1601.9 [CarbohydrateContent] 65.3 [FiberContent] 2.6 [SugarContent] 4.7 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in a large saute pan, heat 1 tablespoon of the oil over medium-high heat. season the well-beaten eggs with a generous pinch of salt and add them to the pan. cook, stirring frequently, until scrambled. transfer the eggs to a plate and set aside. in the same pan (no need to wash it], heat the remaining tablespoon oil over medium-high heat. add the white and light green scallions, garlic and ginger. Cook, stirring frequently, for about one minute. add the pork and continue cooking, breaking up the pork with a wooden spoon, until the pork is no longer pink -- about 3 minutes. add the cooked rice, vegetables, fish sauce, oyster sauce, sugar and red pepper flakes. cook, stirring to evenly combine, until the rice and vegetables are hot. stir in the dark scallion greens, cilantro and scrambled eggs broken into bits. taste and adjust seasonings. serve with srirachi, if desired.
[Name] Unstuffed Stuffed Green Peppers/Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-19T03:14:00Z [Description] Make and share this Unstuffed Stuffed Green Peppers/Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1", "1", "2 -4", "2 -3"] [RecipeIngredientParts] ["ground beef", "green peppers", "onion", "cooked rice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.2 [FatContent] 24.1 [SaturatedFatContent] 7.7 [CholesterolContent] 77.1 [SodiumContent] 79.2 [CarbohydrateContent] 34.2 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Generously salt the ground beef, grind fresh black pepper over the meat and let sit 10 minutes. Thinly slice peppers and onion. add 1 tablespoon olive oil to a 10-1/2 inch fry pan and heat. add ground beef to pan and break up meat with a wooden spoon. cook until the beef is no longer pink and remove. add 1-2 tablespoons of olive oil to pan and heat to medium. add sliced peppers and onions and cook to desired softness. add cooked rice to pan and heat for about 3-5 minutes, stirring. add DRAINED canned tomatoes to pan, breaking tomatoes up into pieces and cook until heated through. add beef to pot and combine all ingredients well. add reserved tomato juice from the can to desired soupiness. serve.
[Name] ITALIAN CHICKEN AND VEGETABLE RECIPE [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-19T09:45:00Z [Description] Khyati's Health-O-Meter Says: Chicken is one of the best lean protein meat that can be consumed in any form, makes an ideal dish for weight management.It is loaded with veggies that make it a fibre rich and high satieting food.Tomatoes provide us with a good number of conventional antioxidants, including excellent amounts of vitamin C; very good amounts of vitamin E, vitamin A (in the form of carotenoids), and manganese; and good amounts of zinc and chromium. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/dxSEhte2S3m8y8FHZTiG_1536766973_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "50", "1", NA, "2 -3", "1", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["chicken", "mixed herbs", "salt", "garlic", "cherry tomatoes", "green beans", "yellow zucchini", "bell pepper", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.3 [FatContent] 8.8 [SaturatedFatContent] 1.8 [CholesterolContent] 18.8 [SodiumContent] 33.4 [CarbohydrateContent] 27.4 [FiberContent] 3.4 [SugarContent] 4.4 [ProteinContent] 9.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat oil in large non-stick pan on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown. Step 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add cherry tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
[Name] TIRAMISU [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-19T13:46:00Z [Description] This decadent classic Italian tiramisu dessert is sure to please everyone! This is the perfect dessert to serve for any special occasions. VIDEO https://www.youtube.com/watch?v=1lLEG7lhixI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QyFuLnSDmNN3sPzItBgV_Tiramisu-765x1024%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "4", "6", "6", "3/4", "3", "2", "28", "1", "2"] [RecipeIngredientParts] ["boiling water", "espresso coffee", "granulated sugar", "marsala wine", "mascarpone cheese", "ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.5 [FatContent] 8.8 [SaturatedFatContent] 3.9 [CholesterolContent] 196.4 [SodiumContent] 75.5 [CarbohydrateContent] 39.9 [FiberContent] 0.4 [SugarContent] 26.6 [ProteinContent] 5.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside. In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsalawine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl. Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended. To assemble Tiramisu, dip lady fingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly. Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
[Name] TIRAMISU [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-19T13:51:00Z [Description] This decadent classic Italian tiramisu dessert is sure to please everyone! This is the perfect dessert to serve for any special occasions. VIDEO https://www.youtube.com/watch?v=1lLEG7lhixI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/fGCn3AwR6m1KBat1EBKJ_Tiramisu-765x1024%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "4", "6", "6", "3/4", "3", "2", "28", "1", "2"] [RecipeIngredientParts] ["boiling water", "espresso coffee", "granulated sugar", "marsala wine", "mascarpone cheese", "ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.1 [FatContent] 9.1 [SaturatedFatContent] 4.0 [CholesterolContent] 208.7 [SodiumContent] 76.0 [CarbohydrateContent] 40.0 [FiberContent] 0.4 [SugarContent] 26.6 [ProteinContent] 5.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.", "In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsala wine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.", "Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended.", "To assemble Tiramisu; dip lady fingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly." ]
[Name] Keto Diner-Style Pancakes With Whipped Blueberry Butter [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2018-10-19T15:53:00Z [Description] Make and share this Keto Diner-Style Pancakes With Whipped Blueberry Butter 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/53/72/64/W5EFeULxRAyXAnwd4gEX_pancakes%202%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/53/72/64/6C9IGI5SR0eA8g6fdj0A_pancakes%203%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/53/72/64/xFIE2ao6Q9OAaQ6NNazx_pancakes%201%20(1%20of%201].jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "3/4", "1", "1 1/2", "1/2", "1/2", "1/8", "4", "1/4", "1", "6"] [RecipeIngredientParts] ["salted butter", "fresh blueberries", "cream of tartar", "stevia", "baking soda", "kosher salt", "ground nutmeg", "eggs", "salted butter", "vanilla bean", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.4 [FatContent] 79.0 [SaturatedFatContent] 46.9 [CholesterolContent] 555.0 [SodiumContent] 1647.7 [CarbohydrateContent] 17.1 [FiberContent] 2.6 [SugarContent] 11.0 [ProteinContent] 14.1 [RecipeServings] 2.0 [RecipeYield] 4 Pancakes [RecipeInstructions] To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won’t incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again. To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside. In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined. Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely. Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter. Nutrition Info Per Serving. Calories: 528. Total Fat: 50 grams. Saturated Fat: 24 grams. Total Carbohydrate: 13 grams. Sugars: 6 grams. Protein: 12 grams. Sodium: 800 milligrams. Cholesterol: 277 milligrams. Fiber: 4 gram. Net Carbs: 9 grams.
[Name] Unstuffed Cabbage Rolls [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-19T20:50:00Z [Description] Take the work out of cabbage rolls with this low carb cabbage roll casserole recipe! Orginal recipe found on ThatLowCarbLife.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/pB2OxgUmTNCWpnkgRPZg_Unstuffed%20Cabbage%20Rolls.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "24", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "head of cabbage", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 8.3 [SaturatedFatContent] 3.0 [CholesterolContent] 31.9 [SodiumContent] 411.1 [CarbohydrateContent] 12.4 [FiberContent] 3.5 [SugarContent] 7.4 [ProteinContent] 10.5 [RecipeServings] 15.0 [RecipeYield] 15 [RecipeInstructions] Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often. Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef. Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like. Serve immediately.
[Name] Caramel Apple Crack [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-20T13:44:00Z [Description] https://www.delish.com/cooking/recipe-ideas/recipes/a55485/caramel-apple-crack-recipe/?fbclid=IwAR3iIQKTA-e2Xxz5k_6o7tPARVdK6b_XesKH19BHDl7_BFLrF6dHAxk-flI [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["apple", "brown sugar", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.6 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 9.5 [SodiumContent] 126.2 [CarbohydrateContent] 29.7 [FiberContent] 1.1 [SugarContent] 15.4 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes. Let cool completely before slicing into pieces and serving.
[Name] Crab Artichoke Stuffed Mushrooms [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-10-20T14:15:00Z [Description] These mushrooms are addicting - https://www.delish.com/cooking/recipe-ideas/recipes/a56735/crab-artichoke-stuffed-mushrooms-recipe/ [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "8", "1", "1/2", "1", "2", "12", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["button mushrooms", "cream cheese", "monterey jack cheese", "parmesan cheese", "artichoke hearts", "garlic cloves", "lump crabmeat", "green onions", "Worcestershire sauce", "kosher salt", "fresh ground black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.0 [FatContent] 13.3 [SaturatedFatContent] 7.5 [CholesterolContent] 65.3 [SodiumContent] 375.0 [CarbohydrateContent] 7.6 [FiberContent] 3.7 [SugarContent] 1.8 [ProteinContent] 15.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined. Stuff mushrooms with mixture and transfer to a small baking sheet. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired. Garnish with parsley and serve.
[Name] Crock-Pot Parmesan Garlic Potatoes Recipe [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2018-10-20T19:50:00Z [Description] Small baby potatoes are seasoned up perfectly with an assortment of dried herbs, Parmesan cheese and butter and olive oil and cooked in your slow cooker for the perfect easy side dish! https://crockpotladies.com/recipe/crockpot-parmesan-garlic-potatoes/?fbclid=IwAR3vJe58RVE1Z79yhg6QQDu8_hEhZfNKXovuU7qPUYMHqc12kGtsM7n1ALI [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein"] [RecipeIngredientQuantities] ["3", "3", "2", "4", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["baby potatoes", "unsalted butter", "olive oil", "garlic cloves", "dried oregano", "dried basil", "dried dill", "kosher salt", "fresh ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.0 [FatContent] 12.9 [SaturatedFatContent] 5.8 [CholesterolContent] 22.6 [SodiumContent] 262.1 [CarbohydrateContent] 36.9 [FiberContent] 5.6 [SugarContent] 2.7 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, toss the halved potatoes in the melted butter, olive oil and minced garlic. Add the potatoes to a 5 quart or larger slow cooker. In another bowl, mix the dry seasoning (oregano, basil, dill, salt and pepper]. Sprinkle the potatoes with the seasoning and toss lightly. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours or until the potatoes can easily be pierced with a fork. Remove the potatoes from the slow cooker and sprinkle with the Parmesan cheese before serving. RECIPE NOTES: In this recipe I used Dutch yellow baby potatoes, however you can use any other type of baby potatoes (also known as \"new potatoes\". Baby potatoes are a small thin skinned potato that does not require peeling before cooking or eating. You can use yellow, red or they even now sell multi-colored baby potatoes in a bag in most American grocery stores.
[Name] Unstuffed Cabbage Rolls [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-20T21:56:00Z [Description] Make and share this Unstuffed Cabbage Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/NKtu57JXQ4iw21nNJFyK_unstuffed%20cabbage-rolls.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "24", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "head of cabbage", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.5 [FatContent] 19.8 [SaturatedFatContent] 7.4 [CholesterolContent] 79.0 [SodiumContent] 789.6 [CarbohydrateContent] 23.2 [FiberContent] 6.5 [SugarContent] 13.8 [ProteinContent] 24.9 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often. Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef. Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like. Serve immediately.
[Name] Slow Cooker Chicken and Mushroom Stroganoff [AuthorId] 296050 [AuthorName] Gagoo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-20T21:57:00Z [Description] Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite! https://therecipecritic.com/slow-cooker-chicken-mushroom-stroganoff/ [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cream cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 872.0 [FatContent] 32.1 [SaturatedFatContent] 14.3 [CholesterolContent] 239.7 [SodiumContent] 1579.9 [CarbohydrateContent] 96.5 [FiberContent] 4.9 [SugarContent] 5.9 [ProteinContent] 48.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.
[Name] Bea Arthur's Tomato-Mushrooms on Toast/Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-10-21T01:10:00Z [Description] Make and share this Bea Arthur's Tomato-Mushrooms on Toast/Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/4 - 1/2", "1/4", "4"] [RecipeIngredientParts] ["salted butter", "tomatoes", "fresh mushrooms", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.1 [FatContent] 15.5 [SaturatedFatContent] 8.1 [CholesterolContent] 30.5 [SodiumContent] 1208.8 [CarbohydrateContent] 62.3 [FiberContent] 6.0 [SugarContent] 11.8 [ProteinContent] 11.6 [RecipeServings] 1.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Preheat toaster oven to 250 degrees. Melt the butter in a saute pan over medium heat. Add the tomatoes and mushrooms and saute until soft, about 4 minutes. Season to taste with the salt and pepper. Put some of the tomato and mushroom mixture on each piece of toast. Heat in the toaster oven for 2 minutes before serving.
[Name] Christmas Cooked Eggnog/Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-21T01:19:00Z [Description] a rich and creamy eggnog, when served chilled, with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is very special. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "white sugar", "milk", "vanilla extract", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.1 [FatContent] 22.6 [SaturatedFatContent] 11.2 [CholesterolContent] 421.4 [SodiumContent] 308.2 [CarbohydrateContent] 33.4 [FiberContent] 0.0 [SugarContent] 17.6 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place the eggs and sugar in a pan and whisk until light-colored and frothy.", "Whisk in 2 cups of the milk until thoroughly blended.", "Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon -- about 5 minutes. If you are using a thermometer, the temperature should reach 160 degrees.", "Remove the pan from the heat and let it stand for about 5 minutes.", "Stir in the remaining 6 cups of milk, vanilla extract and nutmeg.", "Refrigerate at least 2 hours to allow to cool completely before serving." ]
[Name] Slow Cooker Mashed Potatoes [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2018-10-21T12:49:00Z [Description] Make and share this Slow Cooker Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["water", "salt", "heavy cream", "butter", "milk", "garlic powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.5 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 28.3 [SodiumContent] 200.9 [CarbohydrateContent] 20.3 [FiberContent] 2.1 [SugarContent] 1.5 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In crock pot, add 2 cups of water and potatoes. Cook on high for 1-2 hours or until potatoes are very soft to touch. Water should be almost evaporated and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under 1/2 cup, go ahead and leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time. Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crock pot. Add salt and pepper to taste. Keep potatoes on medium or low for up to 2 hours, or until ready to serve.
[Name] BLANCHING TOMATOES for COOKING & CANNING [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-21T15:44:00Z [Description] Blanching is a cooking technique that helps preserve color, flavor and texture. VIDEO https://www.youtube.com/watch?v=UAnvLb64pJc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/fD8J5FATmmXFq7c95lYO_Blanching-Tomatoes-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2"] [RecipeIngredientParts] ["tomatoes", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.4 [CarbohydrateContent] 4.8 [FiberContent] 1.5 [SugarContent] 3.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 4 tomatoes [RecipeInstructions] Remove the core of each tomatoes and discard them. Cut a shallow \"X\" at the bottom of each tomatoes; set aside. When water is boiling, transfer the prepared tomatoes and cook for 30 to 40 seconds. If cook linger, they'll get mushy. Remove tomatoes from boiling water and plunge them in an ice bath. Leave tomatoes for 2 to 3 minutes. When cool enough to handle, using a pairing knife, simply remove the skin from the flesh.
[Name] Low Carb BLT Pizza [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-21T21:13:00Z [Description] This BLT pizza crust is a great low carb alternative to unhealthy pizzas! I topped this one off with lettuce, tomato, and bacon for a perfect summer dinner [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/nt47AUFS2SP4qqLdDaPQ_Low%20Carb%20BLT%20Pizza.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "3/4", "1", "1", "1/4", "1 1/2", "1/2", "6"] [RecipeIngredientParts] ["mozzarella cheese", "cream cheese", "egg", "mayonnaise", "lettuce", "cherry tomatoes", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.0 [FatContent] 21.6 [SaturatedFatContent] 11.0 [CholesterolContent] 106.9 [SodiumContent] 496.8 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] 4 slices [RecipeInstructions] Preheat oven to 425 degrees. Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds. Stir in the almond flour, egg, salt, and Italian seasoning to combine. Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out into a 12 inch diameter circle. Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Bake for 12 minutes or until golden brown. Remove from the oven and spread with the mayonnaise. Sprinkle on the lettuce, tomatoes, bacon.
[Name] Swiss Potatoes Au Gratin [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-10-21T21:49:00Z [Description] I really like the Potatoes au Gratin at Mimi’s Cafe.  This recipe is pretty close!   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/76/Qzt0iQa9SHyAmKMBn6ru_B8CBF36E-C117-4D54-B535-78D4B0E16C80.jpeg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/2", "1", "1", "8"] [RecipeIngredientParts] ["onion", "butter", "sour cream", "pepper", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.8 [FatContent] 15.8 [SaturatedFatContent] 9.3 [CholesterolContent] 44.4 [SodiumContent] 367.1 [CarbohydrateContent] 5.5 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 375. In a large mixing bowl - combine all ingrediants. Mix well. Pour into a greased 9x13” pan. Bake for one hour. Eat and Enjoy!
[Name] KEEMa ROTI [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-22T07:08:00Z [Description] Khyati's Health-O-Meter Says: The Mughlai cuisine is tasty, filling and nutritious. Curd is a probiotic that helps the gut to function better. Mint leaves are also good for digestion.The amount of protein is just well suited for body toning. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/17YvNuHQASDuDTdl4WwE_1537367618_large.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["whole wheat flour", "garam masala powder", "red chili powder", "turmeric", "black pepper", "salt", "mint leaf", "onion", "green chili", "mango powder", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done. Step 2. Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well. Step 3. Knead a dough and roll. Step 4. Place a little of the stuffing in the centre. Gather the roti in the form of pleats; press and twist in the centre. Step 5. Slightly roll it and cook on a hot tawa until both the sides are evenly cooked. Step 6. Mix together curd and chutney and serve.
[Name] Season of the Witch [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-10-22T18:47:00Z [Description] A spiced, creamy riff on a Ramos Fizz.
[Name] The Re-Animator [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-10-22T18:58:00Z [Description] An herbaceous, refreshing riff on the Gin and Tonic, with a syringe injecting the liqueurs. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/79/IKiuw7BQdyxQhOzyU9uA_SIB_The%20Reanimator_Photo%20Credit%20Alex%20Kikis.jpg" [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Easy", "Halloween Cocktail"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "2", NA, "1", "1/4", "1", "1"] [RecipeIngredientParts] ["calvados", "tonic water", "soda water", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 8.7 [FiberContent] 0.2 [SugarContent] 5.7 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Build all ingredients (except Transfusion liqueurs] in Collins glass with Kold Draft ice, leaving 1/4 of the glass unfilled. Fill plastic syringe half-way with “Re-Animator Transfusion” and have drinker infuse drink upon serving.
[Name] Pumpkinhead [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2018-10-22T19:02:00Z [Description] A spiced, tiki-style riff on the Fogcutter. Recipe courtesy Brian Evans/ Sunday In Brooklyn.
[Name] Jason Takes Manhattan [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2018-10-22T19:56:00Z [Description] A smooth, spirit-forward riff on the Manhattan. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/81/MwuvmmdNQcm7kz9welVL_SIB_Jason%20Takes%20Manhattan_Photo%20Credit%20Alex%20Kikis.jpg" [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Easy", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] "aquavit" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain. Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass. Garnish with slit cherry on glass with a miniature knife or machete through it.
[Name] Santa Sangre [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2018-10-22T20:00:00Z [Description] A smoky, spiced riff on a hot toddy. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/82/oiLg8TrCT4SSsTkDn0LX_SIB_Santa%20Sangre%202_Photo%20Credit%20Alex%20Kikis.jpg" [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1", "1/4", "3/8", "2", "2", "2"] [RecipeIngredientParts] ["apple cider", "hot water", "ginger beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Horseradish Mezcal: Infuse 1 liter of Vida Mezcal with 50 grams of sliced horseradish for 2 days, then strain. Directions: Heat ingredients (except Ginger Beer] with portable water heater or microwave, then pour into hot toddy glass and top with Ginger Beer. Garnish with baby’s breath dipped in brandied cherry syrup, dehydrated lime wheel, and clove-studded orange peel.
[Name] POLAR-Geist [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT12M [TotalTime] PT12M [DatePublished] 2018-10-22T20:19:00Z [Description] A tropical, refreshing, slushie riff on the Blue Hawaii. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/83/tKsQxtKYT9m12rWZZXa8_16by9whitebackground%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/83/U0fTUWPOT66PlyGyZRgf_SIB_POLAR-geist_Photo%20Credit%20Alex%20Kikis.jpg"] [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/4", "1/2", "3/8", "3/4"] [RecipeIngredientParts] ["rum", "blue curacao", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pandan Simple Syrup: Steep 3 Pandan leaves in 1 liter of hot water for 30 minutes, then strain into equal parts granulated sugar by weight. Directions: Blend ingredients with 2 cups of crushed ice. Serve in a julep-style glass topped with shredded coconut, skull head ornament, and skeleton arm swizzle.
[Name] Attack of the Killer Tomatoes [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2018-10-22T20:33:00Z [Description] A vibrant, refreshing riff on the classic Swizzle. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/84/KcjXdZK3RDS4pbfOM6nr_16by9whitebackground%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/84/TrrndGbDQhiIJLCPZupy_SIB_Attack%20of%20the%20Killer%20Tomatoes%201_Photo%20Credit%20Alex%20Kikis.jpg"] [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Easy", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1/2", "1/2", "10", "2"] [RecipeIngredientParts] ["sherry wine", "tomato juice", "lime juice", "honey syrup", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 60.3 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Build muddle parsley leaves into all other ingredients in a Collins glass, fill with pebble ice, and swizzle for about 10 seconds. Top with more pebble ice, then garnish with large sprig of parsley and 3 cherry tomato halves skewered.
[Name] TURKEY IN a BOWL [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-10-22T20:34:00Z [Description] Don’t you dare stress over cooking a turkey. The best way to cook a turkey- turkey in a bowl is totally going to blow your mind and your tastebuds! https://ohsweetbasil.com/the-best-way-to-cook-a-turkey-turkey-in-a-bowl-recipe/ [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "18", "3", "2", "1", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["bulb of garlic", "olive oil", "butter", "lemons", "thyme", "sage", "paprika", "kosher salt", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.9 [FatContent] 21.1 [SaturatedFatContent] 6.4 [CholesterolContent] 166.2 [SodiumContent] 726.2 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 49.0 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Heat an oven to 400°F. Place the garlic bulb on a cutting board and slice off the very top to expose the garlic. Drizzle with olive oil. Wrap the bulb in foil and place in the oven for 30 minutes. Remove the garlic from the oven and squeeze out the soft garlic cloves into a bowl. Add the softened butter, herbs and spices. Stir to combine. Rub the turkey with the butter mixture under the skin and over it. If your turkey is extra large you may need to double the butter. Place the turkey breast side down in a 20 QT stainless steel bowl. Cover tightly with foil and bake for 1 hour a pound at 250 degrees, up to 15 hours. Carefully remove from the oven and remove the liquid to a gravy fat separator. Pour the drippings into a pan over medium high heat. Mix the cornstarch and water in a small bowl. Once the drippings are simmering, whisk in the cornstarch mixture until smooth and thick. If you don’t need all of the slurry don’t use it, or make more if you ended up with a lot of drippings. Remove the turkey from the bowl to a platter, no need to cut as it’s all shredded. Enjoy!
[Name] Children of the Corn [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-22T20:38:00Z [Description] A smooth, decadent, spiced riff on a Pina Colada. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/86/EqILaJrFTTOjhZYbeWpO_SIB_Children%20of%20the%20Corn_Photo%20Credit%20Charles%20Roussel.jpg" [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["yogurt", "lime juice", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.5 [FatContent] 1.5 [SaturatedFatContent] 0.9 [CholesterolContent] 5.6 [SodiumContent] 20.6 [CarbohydrateContent] 6.6 [FiberContent] 0.1 [SugarContent] 5.5 [ProteinContent] 1.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spiced Corn Yogurt: Bring 300 grams of raw corn kernels and 300 grams of water to a boil with 2 crushed cinnamon sticks and a teaspoon of cayenne pepper for 15 minutes, then combine with 300 grams of white granulated sugar. Cool mixture, then blend in high-speed blender and strain contents with a fine mesh strainer. Cayenne Tincture: Infuse 1 cup of overproof vodka (150-proof or higher] with 3 tablespoons of ground cayenne pepper for 24 hours then fine strain through a coffee filter. Directions: Whip ingredients (except Coffee Liqueurs] with pebble ice and pour into chilled Hurricane glass. Top with pebble ice and float Coffee Liqueurs on top. Garnish with dehydrated lime wheel and dried corn husk.

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