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[Name] Roast Duck a L’Orange With Dirty Rice [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2018-10-22T20:42:00Z [Description] Roast duck with orange sauce served over dirty rice. Courtesy of Frank Brigtsen, Brigtsen’s Restaurant [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/h3BTehKlS2qr9M0T9P3M_GK_Carnivorous_310-Christmas-Dinners-Reveillon-Frank-Roast-Duck-a-L-Orange-with-Dirty-Rice-and-Louisiana-Citrus-Sauce-Brigtsens-16x9-H.jpg" [RecipeCategory] Duck [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "6", "4", "4", "4", "2", "1", "3", "1", "2", "1", "1", "1 1/2", "1", "2", "2", "1", "3/4", "1/2", "1/2", "3/4", "1/2", "1", "2 3/4", "1/4", "1/4", "1/4", "1/8", "1/2", "1/2", "3", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["ducks", "rosemary", "yellow onions", "duck", "duck fat", "yellow onion", "granulated sugar", "water", "salt", "orange", "cornstarch", "duck fat", "olive oil", "ground beef", "yellow onion", "bell pepper", "celery", "eggplant", "fresh garlic", "bay leaf", "salt", "white pepper", "ground black pepper", "ground cayenne pepper", "ground cumin", "oregano", "duck", "chicken liver", "green onion", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3551.9 [FatContent] 273.9 [SaturatedFatContent] 92.2 [CholesterolContent] 537.4 [SodiumContent] 3197.2 [CarbohydrateContent] 170.4 [FiberContent] 9.2 [SugarContent] 86.4 [ProteinContent] 97.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 500°. Season the ducks inside and out with the meat seasoning. Place the ducks into a roasting pan that is at least two inches deep.", "In a mixing bowl, combine the rosemary leaves and diced onions. Stuff each duck with the rosemary/onion mixture.", "Place the ducks in the oven and immediately lower the temperature to 350°. Cook the ducks until crisp and tender, about 4-41/5 hours. Drain the excess fat from the roasting pans after the first hour, and again every hour. Reserve the duck fat. The ducks are ready when you can easily twist the drumstick with your hand.", "When the ducks are done, remove them from the roasting pan and set aside. Drain off any excess duck fat. Place the roasting pan on the stove over medium-high heat. Add 4 cups duck or chicken stock and bring to a boil. Reduce heat to low and cook for 8-10 minutes, scraping the bottom of the pan with a metal spatula to release all of the pan drippings. Strain and set aside.", "To make the orange sauce: Heat the duck fat in a pot over medium-high heat. Add the 1 cup of finely diced onions and cook, stirring constantly, until the onions are caramelized (dark brown].", "Add the orange juice, reduce heat to medium, and cook until the juice reduces to about 2 cups.", "Make a caramel:", "In a large skillet, add the sugar and water. Whisk until fully blended. Cook over medium-low heat to make a caramel. Slowly add the warmed duck stock and cook, stirring occasionally, until the caramel dissolves in the stock. Add the caramel/stock mixture to the orange juice mixture and bring to a boil.", "Add the pepper jelly, salt, and oranges. Cook for 4-5 minutes. Add the dissolved cornstarch and thicken the sauce. Strain into a separate pot and keep warm.", "When the ducks are cool enough to handle, de-bone the ducks: Slice the ducks into halves. Slide your fingers underneath the breast meat and remove the breast and rib bones. Twist the drumstick and remove the leg bone and the “pin bone” that runs parallel to the drumstick. Remove the hip bone and thigh bone. Place the de-boned duck on a sheet pan and set aside or cover and refrigerate.", "Make a simple duck stock: Place the duck bones in a pot and cover with cold water. Bring to a boil. Reduce heat to low and simmer for at least one hour. Strain and set aside.", "To serve, cover the bottom of the sheet pans with duck stock and heat the duck in a 500° oven for 15 minutes. If you have a broiler, you can carefully crisp the skin under the broiler for a few seconds. Bring the orange sauce to a boil and serve 3 ounces of sauce underneath each portion of duck, alongside ¾ cup of dirty rice.", "For the Rice:", "Heat the duck fat or olive oil in a cast-iron pot over medium-high heat. Add the ground beef and cook, stirring constantly, until very brown, 4-5 minutes. Add the onions, bell pepper, celery, and eggplant. Cook, stirring constantly, until the vegetables become soft, 3-4 minutes.", "Add the garlic, bay leaf, salt, white pepper, black pepper, cayenne, cumin, and oregano. Cook for 1-2 minutes. Add 6 Tablespoons of the chicken stock. Cook, stirring occasionally, for 3-4 minutes.", "Stir in the ground liver. Add the remaining chicken stock and bring to a boil. Turn heat to low and simmer for 2 minutes.", "Stir in the raw rice and cover the saucepan. Turn heat to very low and cook until the rice is done, 18-20 minutes.", "Fold in the green onions and parsley. Serve immediately." ]
[Name] Smoked Pork Chops With Sweet Potato Hash [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-10-22T20:52:00Z [Description] Smoked pork glazed with blueberry cane vinegar and served over andouille sweet potato hash. Courtesy of Frank Brigtsen, Brigtsen’s Restaurant [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/rycpoJTTKyFEgDwDFgcQ_GK_Carnivorous_310-Christmas-Dinners-Reveillon-Frank-Smoked-Pork-Chop-with-Andouille-Sweet-Potato-Hash-and-Blueberry-Cane-Vinegar-Glaze-Brigtsens-16x9-H.jpg" [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] [NA, "1", "1/2", "1", "3 -4", NA, "2", "4", NA, "2", "1", "1", "1", "1/2", "1", "1", "1", "1/8", "1/8", "2", "1", "1", "1", "1", "1/2", "4", "1/2", "1/4", "1/4", "2", "1/2", "1", "1/2", "3", "1/2", "1", "4 1/2"] [RecipeIngredientParts] ["water", "kosher salt", "light brown sugar", "ground black pepper", "unsalted butter", "sweet potatoes", "unsalted butter", "andouille sausages", "smoked sausage", "celery", "yellow onion", "salt", "white pepper", "black pepper", "cayenne", "savory", "thyme", "salt", "ground black pepper", "white pepper", "ground cayenne pepper", "fresh blueberries", "lemon juice", "granulated sugar", "vanilla extract", "duck fat", "olive oil", "yellow onion", "pork", "orange, juice of", "salt", "white pepper", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.5 [FatContent] 9.5 [SaturatedFatContent] 4.8 [CholesterolContent] 18.5 [SodiumContent] 16275.0 [CarbohydrateContent] 132.9 [FiberContent] 6.5 [SugarContent] 90.0 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the Pork Chops: In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine. Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours. Soak the wood chips in water for at least 2 hours before smoking the pork. Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper. Fire up the smoker and “cold-smoke” the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside. Cut the pork rack into 8 pork chops. For the andouille sweet potato hash: Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes. Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes. Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente], 15-20 minutes. Remove from oven and set aside. In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned. Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear. Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes. Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat. For Chef Frank’s Veggie Mojo seasoning: Combine all ingredients. For the blueberry cane vinegar glaze: Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla. Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool. Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized]. Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add the cane vinegar and purée the sauce with a hand mixer. Strain through a large-holed strainer (China cap]. To serve: About 1/2 cup mild olive oil. 8 cold-smoked pork chops. about 8 teaspoons Chef Paul Prudhomme’s Meat Magic® seasoning. Andouille sweet potato hash. Blueberry cane vinegar glaze. Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes. Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.
[Name] Tuscan-Style Porchetta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2018-10-22T21:18:00Z [Description] Make and share this Tuscan-Style Porchetta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2yMKd2eYSeypXUPg4pEQ_GK_Carnivorous_311-Portland-Cathy-Whims-Tuscan-Porchetta-16x9-H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3"] [RecipeIngredientParts] ["garlic clove", "fresh rosemary", "ground fennel", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.6 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 5242.4 [CarbohydrateContent] 14.2 [FiberContent] 2.8 [SugarContent] 0.3 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Score the pork skin lengthwise cutting through the skin and a quarter inch into the fat. This will help the fat render during roasting.", "Rub the mortared garlic over the entire flesh side of the pork midsection, sprinkle on the Profumo Del Chianti, rosemary, and fennel pollen.", "Roll the loin towards the belly, the loin should be wrapped up in the belly and the skin side edge of the belly and the top of the loin should meet. Tie the roll closed tightly with a butcher’s twine.", "Place the Porchetta in a high sided roasting pan with rack. Add 4 cups of white wine, beer, or water to aid in the steaming process. Cover tightly with foil.", "Cook at 375 degrees for 2 hours covered to steam the skin covering the Porchetta, then reduce heat to 325 degrees F and uncover and return to oven to cook for another 20 minutes or until skin starts to blister and crisp and the internal temperature reaches 130 degrees F.", "Remove from oven and rest for at least 30 minutes. Slice into one inch portions using a bread knife, the skin will be quite crispy and difficult to cut with a chef’s knife, so it can be easier to peel the skin/fat cap off and cut or \"shatter\" that separately." ]
[Name] Swedish Pancakes [AuthorId] 708007 [AuthorName] Mr. Picholas [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-22T21:20:00Z [Description] My sister married a Swede and this is the recipe they use.  I can't vouch for its authenticity or "Swedishness" but I can vouch for its deliciousness..  We make these on Sundays and fill them with apples sautéed in maple syrup and cinnamon, or with lemon curd and blackberries, or with Nutella, strawberries and bananas.  Yum. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2 1/2", "2", NA] [RecipeIngredientParts] ["white flour", "brown sugar", "salt", "eggs", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.2 [FatContent] 15.4 [SaturatedFatContent] 5.2 [CholesterolContent] 114.3 [SodiumContent] 694.8 [CarbohydrateContent] 61.7 [FiberContent] 1.7 [SugarContent] 7.0 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 12 depending how thick you pour them. [RecipeInstructions] ["Sift dry ingredients together.", "Beat Eggs until light and fluffy.", "Alternate adding milk and dry ingredients to eggs, a little at a time.", "Add oil and mix or blend thoroughly.", "For best results, let stand at room temperature for 2-3 hours or refrigerate overnight, but we usually just start making them once the batter is mixed.", "Pour or ladle batter and fry in butter in a large round heavy skillet or crepe pan until golden brown, then flip and cook the other side. More batter results in a thicker, more substantial \"pancake,\" while less batter results in something closer to a crepe. Both are edible and delicious." ]
[Name] Stuffed Pancakes [AuthorId] 2002306372 [AuthorName] Walter C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-22T21:21:00Z [Description] Make and share this Stuffed Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3/4", "3", "1", "1/2", "1/3"] [RecipeIngredientParts] ["water", "eggs", "cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.1 [FatContent] 53.2 [SaturatedFatContent] 12.3 [CholesterolContent] 310.7 [SodiumContent] 1172.5 [CarbohydrateContent] 49.2 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 21.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix pancake mix according to box instructions. Heat large frying pan to medium heat and lightly coat with olive oil. Pan is ready to cook when drops of water sizzle as soon as they hit the pan's cooking surface. Chop sausage link into small pieces and put on heated pan. Cook and stir until pieces have browned (about 7 minutes]. Then add to already prepared pancake mix. Scramble eggs and break them up into pieces with spatula. Add those to pancake mix. Add shredded cheddar cheese to mix and stir well. Pour a cup of the stuffed mix onto hot oiled pan surface and cook on each side for about 4 minutes or until brown. Top with butter and your favorite syrup and enjoy!
[Name] Pepperoni Chicken Bake [AuthorId] 2000162245 [AuthorName] Miss Vee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-10-22T21:21:00Z [Description] Zesty tomatoes, fresh garlic, pepperoni, cheese and chicken! Great with a salad and some garlic bread to dip in the sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000162245/x1ukkqMRuWMIJz4A3obr_chicken%20bake.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "8", "1", "2", "1", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "diced tomatoes", "garlic cloves", "onion", "garlic powder", "oregano", "pepper", "seasoning salt", "salt", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 14.6 [SaturatedFatContent] 6.8 [CholesterolContent] 103.2 [SodiumContent] 528.6 [CarbohydrateContent] 16.7 [FiberContent] 4.0 [SugarContent] 8.0 [ProteinContent] 37.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Mix 1 teaspoon of Italian seasoning, the garlic powder, the seasoning salt and one half of the pepper in a small bowl and set aside. Mix the tomatoes, minced garlic, diced onion, one teaspoon of Italian seasoning, the oregano and the other half teaspoon of pepper in an 8x8 baking dish and set aside. Pat the chicken breasts dry with a paper towel and then season each side with spice mixture. Add them to the baking dish and press them down slightly. Cover each piece with four pepperoni slices. Bake at 350 degrees for about 30-40 minutes or until a meat thermometer reaches 165 degrees. Once the chicken is fully cooked top each breast with a slice of cheese and then turn the broiler on high. Broil for 2-3 minutes or until the cheese is starting to brown and is bubbly.
[Name] Apple Crisp Pie [AuthorId] 2002278011 [AuthorName] shesinthekitchen [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-10-22T21:22:00Z [Description] I was with my sister in VA Beach and we decided to go to the mountains to an apple picking site. They had beautiful Jonagold apples. When we got home I couldn’t decide between apple crisp or apple pie, so why not both?! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1/4", "1/4", "6 -7", "1", NA, "1", "1/2", "1/4", "1/4", "1/8", "4", "3", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "all-purpose flour", "ground cinnamon", "ground ginger", "ground nutmeg", "tart apples", "lemon juice", "butter", "flour", "brown sugar", "old fashioned oats", "salt", "butter", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.4 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 145.0 [CarbohydrateContent] 57.5 [FiberContent] 3.0 [SugarContent] 43.9 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. In a separate bowl combine crisp ingredients until it is weel combined and resembles course crumbs. Line a 9-in. pie plate with crust; trim crust even with edge. Fill with apple mixture; dot with butter. Pour crisp topping over pie; dot with butter and sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crisp is slightly golden brown and crispy, 20-25 minutes longer. Cool on a wire rack. Cool pie in the fridge for a couple hours or over night to prevent any soupiness.
[Name] Shrimp Alfredo Penne Pasta [AuthorId] 2002307198 [AuthorName] John H. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-10-22T21:22:00Z [Description] A little taste from da bayou down in my corner of south Louisiana. This is my own recipe that has always been a huge hit. Impress your friends with this recipe. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "2", "1 1/2", "4", "1", "1", "2", "1/2", "2", "1", "1/2", "7"] [RecipeIngredientParts] ["shrimp", "butter", "onions", "celery", "bell pepper", "green onions", "garlic", "heavy cream", "dried basil", "lemon pepper seasoning", "salt", "white pepper", "parmesan cheese", "penne pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.8 [FatContent] 40.4 [SaturatedFatContent] 24.4 [CholesterolContent] 255.2 [SodiumContent] 771.8 [CarbohydrateContent] 23.6 [FiberContent] 3.2 [SugarContent] 1.7 [ProteinContent] 18.4 [RecipeServings] 10.0 [RecipeYield] 3 quarts [RecipeInstructions] ["1. In a large skillet over medium heat sauté shrimp in butter until opaque, about 5 minutes.", "2. Add onion, celery, bell pepper, and green onion; cook and stir for 2-3 minutes. Reduce heat.", "3. Add cream and remaining seasonings.", "4. simmer on a very low heat for at least 1 hour. 2 hours if you have the time. (this will allow the flavors to absorb.] Stiring frequently.", "4. Add pasta and toss; heat through.", "Note: if you need a creamier, Thicker sauce add more Parmesan. Cooks best in a double boiler pot." ]
[Name] Pumpkin Pancakes [AuthorId] 2002239440 [AuthorName] Erica D. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-22T21:22:00Z [Description] Make and share this Pumpkin Pancakes 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/2002239440/UzMlIdlgQfmHJmSo3EMb_20181021_104826.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "1", "2", "3/4"] [RecipeIngredientParts] ["eggs", "milk", "vanilla", "butter", "baking soda", "baking powder", "ground cloves", "cinnamon", "nutmeg", "salt", "ginger", "sugar", "flour", "canned pumpkin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.6 [FatContent] 12.8 [SaturatedFatContent] 7.4 [CholesterolContent] 93.7 [SodiumContent] 670.1 [CarbohydrateContent] 41.1 [FiberContent] 2.2 [SugarContent] 3.6 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 6-8 Pancakes [RecipeInstructions] Mix all dry ingredients in a bowl. Using blender (or separate bowl] mix eggs, butter, milk and vanilla. Slowly add dry ingredients to the egg mixture. Add pumpkin and mix well. Let sit while pan is heating. Add whatever topping you desire. I used a cream cheese frosting. Cool whip or whipped cream would be good also.
[Name] THE BEST BANANa BREAD [AuthorId] 2002308642 [AuthorName] mazieferreras [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-10-22T21:23:00Z [Description] Make and share this THE BEST BANANa BREAD recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "1", "1 1/2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["bananas", "butter", "vanilla", "egg", "sugar", "flour", "salt", "baking soda", "cinnamon", "nutmeg", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2310.7 [FatContent] 54.0 [SaturatedFatContent] 31.5 [CholesterolContent] 308.0 [SodiumContent] 4070.5 [CarbohydrateContent] 437.2 [FiberContent] 15.7 [SugarContent] 250.8 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] 1. Mash up ripened bananas. 2. Mix bananas, eggs, butter, sugar and vanilla together. 3. Mix flour, baking soda, salt, (nutmeg and cinnamon] together. 4. Combine all ingredients and mix well. 5. Fold in nuts and chocolate chips. 6. Put in buttered/floured loaf pan and bake at 350 for 1 hour. Optional: I enjoy this banana bread with toasted coconut flakes on top. Toast coconut flakes until brown and sprinkle on the batter before baking.
[Name] Foxy Mini Gingersnap Pumpkin Pies [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2018-10-22T21:23:00Z [Description] Thanksgiving wouldn't be complete without pumpkin pie! These adorably delicious mini pies are the perfect festive dessert for friends and family. The gingersnap crust is buttery, spicy, and full of flavor (thanks to double ginger), and the filling is creamy, spicy and sweet. Topped with cinnamon whipped cream to create cute sleepy foxes your guests are sure to ask for seconds! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/a4b9gAG0RKc78IiV8Qg7_4X5-Hero_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/92s5DK1JQma15H92uiko_3fHe7thkScaGLCO2cXzB_Pie-Tutorial-15-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/JK9y7moS72aylwPkUfBw_Pie-Tutorial-7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/y5H2sJZWS0azCkPb9fCt_Pie-Tutorial-9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/QQKUYmUYRwyt9qIHwokR_Pie-Tutorial-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/xjN8tmWATMqBBZ6QfRQt_Pie-Tutorial-13.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/u0hDCTNRdWAt70NSI0JR_Pie-Tutorial-14.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/3fHe7thkScaGLCO2cXzB_Pie-Tutorial-15.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/VL7hFZBrQzCKjVQBeJzl_Pie-Tutorial-11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/GmZCLeSBRHWUqGi9D8hG_Pie-Tutorial-12.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/1eLYuzqSYi1zTwUwnCpQ_Square-Hero-2_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/72/97/w65SspMSlmnx60ryktLA_Square-Hero-1_v2.jpg" ] [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "3/4", "1", "1 1/2", "1 1/2", "1/4", "1/2", "1/2", "1/4", "1", "2", "1", "1", "1", "1/2", "1/8", "1", "1/2", "1/2", "1/4", "1", "2", "3/4", "2", "6", "1", "2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "crystallized ginger", "salt", "baking soda", "ground ginger", "ground cinnamon", "ground cloves", "unsalted butter", "granulated sugar", "light brown sugar", "egg", "molasses", "honey", "water", "ground cinnamon", "ground ginger", "ground cloves", "pumpkin pie spice", "salt", "granulated sugar", "light brown sugar", "pumpkin", "eggs", "heavy cream", "butter", "heavy whipping cream", "powdered sugar", "vanilla extract", "ground cinnamon", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1527.8 [FatContent] 78.3 [SaturatedFatContent] 44.6 [CholesterolContent] 311.2 [SodiumContent] 1552.1 [CarbohydrateContent] 195.8 [FiberContent] 5.5 [SugarContent] 94.3 [ProteinContent] 17.5 [RecipeServings] 5.0 [RecipeYield] 5 5 inch Pumpkin Pies [RecipeInstructions] Before you begin you will need: 5 5inch tart or pie tins, food safe brush, parchment paper, wax paper, toothpicks, 2 inch leaf or fall design cookie/pie stamps, sharp kitchen knife, 1 piece card stock paper, piping bag fitted with standard coupler, small round piping tips (I used #2 & 10]. The cookies and pie filling can be made the day before baking the pies for best results. Place 1/4 cup of the all purpose flour and the crystallized ginger in either a food processor or blender, and process until the ginger is finely chopped. Transfer the flour/ginger mixture to a medium size mixing bowl, and whisk together with the rest of the flour, salt, baking soda, and spices. Set aside. In a large mixing bowl beat together the butter and sugars until light and fluffy. Beat in the egg and molasses. Slowly stir the dry ingredients into the wet just until combined (being careful not to overmix]. Divide the dough into 2 disks, and wrap each in plastic wrap. Refrigerate for at least an hour. Once the dough is properly chilled, preheat the oven to 35o degrees. Roll 1 disk out to 1/8 inch thick between 2 pieces of parchment paper. Use the cookie stamps to cut out as many shapes as you can. You may need to dip the stamps into a little flour every so often to keep them from sticking to the dough. Transfer the cutouts to a parchment lined baking sheet, placing them about 2 inches apart. Transfer the baking sheet to the freezer for 10 minutes. In a small bowl stir together the honey and water. Use a food safe brush to brush the honey onto the top of each cookie and sprinkle with sugar. Bake for 8-10 minutes or until the edges are lightly browned. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack to cool completely. You can continue to roll out the extra dough scraps, between the parchment paper, and cut them out until all of the first disk of dough is used up. Just make sure to chill and sprinkle with sugar before baking, as you did with the first batch. Roll out the second disk of dough just like the first. Cut two elongated triangles, for ears, out of the card stock paper, and place them on top of the dough. Use the knife to carefully cut 5 sets of ears out of the dough. Transfer to a parchment lined baking sheet. Cut shapes out of the rest of the dough. Chill and bake as you did previously. To make the pie filling, in a medium mixing bowl whisk together the spices, salt, and sugar. In a small mixing bowl beat tougher the pumpkin, eggs, and cream. Stir the wet ingredients into the dry. Cover and refrigerate. Once the cookies are fully cooled it's time to make the crust! Preheat the oven to 350 degrees. Transfer about 35-40 cookies to a food processor, and process until you have a sand like texture. Place the crumbs in a medium bow, and stir them together with the melted butter. Divide the crust evenly among the pie tins (about 4-5 tablespoons each], and firmly press the crust into the bottom and up the sides of each. Transfer the pie tins to a baking sheet, and bake for 5-8 minutes or just until they begin to brown. Allow the pie crusts to cool for at least 15 minutes before adding the filling. Bake for 25-30 minutes, or until the sides of the pie are set and the filling is still slightly jiggly. Transfer the pies to a cooling rack to cool for 2 hours, then transfer to the refrigerator to cool for 1 more hour. While the pies are chilling we can prep the decorations starting with the cinnamon whipped cream. Place a mixing bowl and whisk attachment into the freezer for 15 minutes. Add cold cream, sugar, vanilla, and cinnamon to the chilled bowl and beat starting on low speed and slowly working your way up to high until stiff peeks form (about 5-7 minutes]. Cover and transfer to the refrigerator. To make the chocolate details, place the chocolate chips and coconut oil in a heatproof bowl and microwave in 30 second intervals (at 50% power], stirring between each interval, until smooth and melted. Use a toothpick dipped into the melted chocolate to draw the sleepy eyes and oval noses onto wax paper. You can also draw the face design first and place the drawing under the wax paper as a guide. Allow to set. Decorate just before serving. Transfer the whipped cream to a piping bag fitted with your larger round tip (I used the #10 for this]. Use a toothpick to draw where you want to pipe the whipped cream onto each pie. Fill in the areas, and use the back of a spoon to slightly smooth out the whipped cream. Change out the piping tip to the smaller size (I used #2], and press and release on the sides of each cheek to create the whiskers. Add the chocolate pieces, cookies ears, and any other cookies for decorations that you would like to each pie. I used a star tip to create some whipped cream swirls, and then topped with the leaf and pumpkin cookies. Enjoy! The pies will keep for 3-4 days covered and refrigerated, and for 1 month frozen. There will be extra cookies, I like to serve the pies along with a plate full of the cookies to enjoy with coffee. You can also freeze them to eat later.
[Name] Geoduck With Squid Ink Coconut Milk [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2018-10-22T21:34:00Z [Description] Make and share this Geoduck With Squid Ink Coconut Milk recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/EpW8nnerQ1YkdXFCLXxy_GK_Carnivorous_312-Seattle-Bobby-Palmquist-Geoduck-in-Squid-Ink-Aioli-The%20-Walrus-and-the-Carpenter-16x9-H.jpg" [RecipeCategory] Squid [Keywords] ["No Shell Fish", "< 15 Mins"] [RecipeIngredientQuantities] ["1 -2", "400", "2", "2", NA, "6", "1", "2", "1", "1"] [RecipeIngredientParts] ["clam", "coconut milk", "limes", "salt", "habanero peppers", "sugar", "salt", "celery rib"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1441.8 [FatContent] 92.4 [SaturatedFatContent] 77.7 [CholesterolContent] 136.2 [SodiumContent] 2995.5 [CarbohydrateContent] 91.9 [FiberContent] 8.4 [SugarContent] 42.5 [ProteinContent] 81.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the Geoduck: Bring a pot of water to boil. Prepare a bowl filled with ice water. Blanch the geoduck in boiling water for 45 seconds. Shock in ice bath. Once cool cut the shell away from the meat. Pull the guts away from the belly and siphon. Peel the skin off of the belly and siphon. Cut siphon away from the belly. Save the belly for another use. Split the siphon in half lengthwise and rinse the sand out. Thinly slice the siphon at an angle and keep cold. For the Squid ink coconut milk: Zest and juice the limes. Mix all together in a bowl and whisk. Season to taste. For the Pickled habanero peppers: Thinly slice the peppers. Discard the seeds and tops. Bring to boil the vinegar, pinch salt, and sugar. Pour over the sliced peppers. Let cool. For the Blanched celery: Slice the celery thinly on a bias. Blanch quickly and place in ice bath. To plate: Place about 1-2 Tablespoons of squid ink sauce on plate. Lay the thinly sliced geoduck on top of the squid ink sauce. Season the geoduck with a little flake salt. In a bowl mix together picked cilantro, pickled habaneros, blanched celery, salt, and a little olive oil. Place on top of the geoduck. Garnish with nasturtium petals.
[Name] Mamaw Pie Recipe [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2018-10-23T12:38:00Z [Description] Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs [Images] character(0) [RecipeCategory] Pie [Keywords] "Dessert" [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "flaked coconut", "pecans", "cream cheese", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4113.5 [FatContent] 259.5 [SaturatedFatContent] 125.3 [CholesterolContent] 437.9 [SodiumContent] 3080.9 [CarbohydrateContent] 421.8 [FiberContent] 23.6 [SugarContent] 169.8 [ProteinContent] 52.7 [RecipeServings] nan [RecipeYield] 2 Pies [RecipeInstructions] Bake your pie shells according to package directions and let them cool completely. While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes]. Keep stirring constantly -- these can scorch easily. Set them aside to let them cool. In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to \"break it down\" too much, but still get it incorporated nicely (it's such a fine line, isn't it?]. Have your baked and cooled pie shells ready to fill -- it’s time to start layering! Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture]. Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer. Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total. Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight. You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.
[Name] Beef Rivels [AuthorId] 42761706 [AuthorName] Mirandanichole [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-10-23T18:32:00Z [Description] Quick and easy take on Beef Popeye which is basically chicken and dumplings only with beef. You can also use chicken as well my mom actually likes the chicken one better but I think the beef is the best. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["flour", "egg", "salt", "butter", "baking powder", "water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 934.4 [FatContent] 36.9 [SaturatedFatContent] 16.5 [CholesterolContent] 423.2 [SodiumContent] 615.6 [CarbohydrateContent] 26.0 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 124.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you have fresh chuck roast sear on both sides with about a T. of oil in a hot pan, season if you like with salt and pepper and any seasonings you like with your beef, if frozen add straight to pressure cooker. Put meat and water in pressure cooker, and cook until meat is tender and broth is rich. (You can also use half water half beef broth or just add bullion cubes to the water for a richer flavor]. Mix the rest of the ingredients together and cut the cold butter into the dry stuff until crumbles form. (I have found it's easier to add everything to the food processor and pulse until you get small crumbles. Add a tiny bit of cold water if it's too dry. Almost like a crumb topping only with dough. The food processor will make a much finer crumble than if you do it by hand so if you like big crumbles of dough hand cut it using a fork or cutter. When the meat is done remove from the broth and shred, then season your broth to taste. Get your broth boiling and add crumbles, gently stir to keep them from lumping. Cook for about 5 minutes. Add beef back into broth and enjoy. You can also use chicken just sub chicken for beef. For an extra delicious broth add some whole or cut in half veggies to the cooker with your meat like celery, carrots and an onion. Keep them big enough you can pull or strain them out after cooking.
[Name] Parmesean Artichoke Dip [AuthorId] 42761706 [AuthorName] Mirandanichole [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-10-23T18:33:00Z [Description] This is a good hot dip my mom used to make every holiday. This is best made to put in a bread bowl as it can be pretty oily with all the cheese and mayo if you just make it in a casserole dish. I still like it but the bread bowl soaks up any extra oil. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Artichoke", "Vegetable", "Brunch", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "14", "12", NA] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 8.0 [SaturatedFatContent] 4.5 [CholesterolContent] 57.7 [SodiumContent] 1152.8 [CarbohydrateContent] 13.0 [FiberContent] 8.6 [SugarContent] 1.2 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Open and drain your can of crab meat and artichokes, make sure you press as much water out of the crab as you can. (Tuna sized can I had to guess the measurements] and a small jar of artichokes Mix all the ingredients except for the bread and add to a casserole dish. Bake uncovered for about 40 minutes or until it is hot and bubbly (20-40 minutes depending on your oven] and the top starts to turn a light golden brown. As that is baking hollow out your bread bowl and cut the bread you took out into bite sized pieces. When ready to serve scoop your dip into your bread bowl and enjoy.
[Name] Easy 3-Envelope Crock Pot Roast [AuthorId] 2002224770 [AuthorName] Eric M. [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2018-10-23T18:35:00Z [Description] This recipe was found via RecipeGoldmine.com and turns out to be a simple and easy Beef Pot Roast that can be prepared in 5 minutes. It cooks in the Crock Pot for a fuss-free dinner any time. It is quite delicious and the dressing mixes come together to make a flavorful gravy. Give this one a try; you will not be disappointed. Add some vegetables half way through cooking and you will have a meal fit for the whole family and guests on any occasion. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/QVuGcFkSIemdr9TtzQ1U_45593325_866458743745282_2847820401105436672_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002224770/iZXRKr8vTzW9jFdGOlN1_IMG_5568.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/bWeQsFtBSESQOMgfNptx_IMG_5562.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/IHHvQTIRFWeirme0EGUQ_IMG_5557.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/omMdK8wVR0uKADZ9Ux7F_IMG_5561.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/RJ3RvLSQ6GopNF2nFYdk_IMG_5548.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/eBci3EhPSDKl3AOumnPo_IMG_5552.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/02/tp7yMsV3Rlix9jdDRlWW_IMG_5553.JPG" ] [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["beef roast", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 294.1 [FatContent] 9.7 [SaturatedFatContent] 3.9 [CholesterolContent] 149.8 [SodiumContent] 367.0 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 49.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["- Mix dry mixes thoroughly into water.", "- Place beef in Crock Pot.", "- Cover with gravy and place on lid.", "- Cook on LOW for 6-8 hours until meat is easily pierced by fork.", "- OPTIONAL: Add vegetables after first 3 hours of cooking to avoid them becoming too soft.", "ENJOY!", "NOTE: Because recipes need exacting amounts it was hard to list the envelope quantities. For clarity, my Italian Dressing envelope was 0.7 (19g] ounce size, My Ranch was 1 ounce (28g] size and my Beef Gravy mix was 0.87 (24g] size. These sizes worked perfectly for flavor and were not over-salty." ]
[Name] Stuffed French Toast [AuthorId] 2002309883 [AuthorName] Steven F. [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2018-10-23T18:35:00Z [Description] A decadent Stuffed French Toast with cream cheese, golden raisins, pecans and apples. I made this for a Celebrate Recovery dinner and it was a huge hit!! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "6", "2", "1/4", "8"] [RecipeIngredientParts] ["golden raisin", "pecans", "cinnamon", "eggs", "milk", "sugar", "stevia", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.0 [FatContent] 25.5 [SaturatedFatContent] 8.9 [CholesterolContent] 179.3 [SodiumContent] 176.6 [CarbohydrateContent] 32.2 [FiberContent] 2.7 [SugarContent] 22.6 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] 1 9 x 13 pan [RecipeInstructions] Take 6 slices of Texas toast and spread with cream cheese generously. Lay them cream cheese up in bottom of 9 x 13 pan, top with pecans, apples and raisins. Lay 6 more pieces of Texas toast on top. In a large bowl mix together the milk, eggs, cinnamon and sugar, Pour it over Texas toast in pan, be sure to do it slowly so it covers the toast. Cover with plastic wrap and let cool in a refrigerator for 4 hours or overnight. Bake on 375 for 1 hour till you see it turn golden brown and puffed up. It can get rather tall so beware. * As a tip after covering with plastic wrap put 3 boxes of broth on top for weight. It helps saturate the Texas toast.
[Name] Quinoa and Carrot Kugel [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-10-23T22:10:00Z [Description] A kugel is a European Jewish pudding/casserole, often made with noodles, sometimes with potatoes. Kugels can be both sweet and savory. This savory version from Martha Rose Shulman is "uptown" in that it uses quinoa; it's both healthy and super delicious! [Images] character(0) [RecipeCategory] Grains [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/4", "1/2", "1", "1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "quinoa", "water", "salt", "carrot", "low fat cottage cheese", "eggs", "caraway seed", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.0 [FatContent] 8.4 [SaturatedFatContent] 1.7 [CholesterolContent] 94.9 [SodiumContent] 346.4 [CarbohydrateContent] 18.3 [FiberContent] 3.4 [SugarContent] 4.8 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes. Note: If it’s easier for you, you can steam or simmer the carrots separately, for 10 to 15 minutes until tender. 2. Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin. 3. In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt, pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven. 4. Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges.
[Name] Chicken Tikka Masala [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2018-10-23T23:54:00Z [Description] Make and share this Chicken Tikka Masala recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1", "1", "1/2", "1/2", "1/4", "1", "1", "2", "1", "1", "4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "onion", "garlic cloves", "cumin", "salt", "cayenne pepper", "cinnamon", "ground turmeric", "tomato sauce", "heavy whipping cream", "paprika", "white sugar", "canola oil", "boneless skinless chicken breast halves", "curry powder", "salt", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.3 [FatContent] 21.9 [SaturatedFatContent] 10.0 [CholesterolContent] 104.7 [SodiumContent] 847.2 [CarbohydrateContent] 11.4 [FiberContent] 2.1 [SugarContent] 6.2 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tablespoons oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic and ginger; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Transfer sauce to a crockpot. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Cook on high for 2 hours or on low for 4 hours.
[Name] MEDITERRANEAN CHICKPEa QUINOa BOWL [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-24T09:39:00Z [Description] Khyati's Health-O-Meter Says: Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Quinoa has become the world's most familiar 'superfood'. It is loaded with protein, fiber, and minerals. It will keep you filled, fueled, and satisfied, making it one of your go-to meals. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/weY9S1N4TasY8JdewcDA_1536850121_large.jpg" [RecipeCategory] Beans [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["quinoa", "garlic clove", "paprika", "cumin", "onion", "chickpeas", "cucumber", "fresh parsley"] [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. Add peppers, 1/2 tsp oil, garlic, paprika, cumin and crushed red pepper (if using] in a mini food processor. Puree until fairly smooth. Step 2. Combine quinoa, olives, onion and the remaining 1/2 tsp oil in a medium bowl. Step 3. In a bowl add quinoa mixture and top with chickpeas, cucumber and the red pepper sauce. Sprinkle with parsley.
[Name] Cheesecake [AuthorId] 335392 [AuthorName] Captain_67 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-10-24T17:49:00Z [Description] Make and share this Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "16", "2/3", "3", "1", NA, "2", "4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "sugar", "eggs", "vanilla", "lemon", "graham cracker crumbs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.0 [FatContent] 46.6 [SaturatedFatContent] 26.0 [CholesterolContent] 193.8 [SodiumContent] 458.4 [CarbohydrateContent] 37.0 [FiberContent] 0.6 [SugarContent] 27.2 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Melt butter & mix with Graham crumbs, for in pan & freeze while making the filling. Cream eggs & sugar, mix in room temp cream cheese & sour cream. Add vanilla & lemon zest, combine. Pour in filling, cook on 325 for 35 to 40 minutes or until just jiggly.
[Name] Crunch Top Apple Pie [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2018-10-24T18:43:00Z [Description] Make and share this Crunch Top Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1", "3 1/2", "1", "1", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "cinnamon", "salt", "apples", "applesauce", "lemon juice", "butter", "flour", "sugar", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 741.0 [FatContent] 31.0 [SaturatedFatContent] 11.0 [CholesterolContent] 22.9 [SodiumContent] 529.2 [CarbohydrateContent] 115.3 [FiberContent] 7.0 [SugarContent] 52.2 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 425 degrees.", "Line a 9 inch pie pan with 1/2 the dough.", "Combine sugar, flour, cinnamon, and salt into a bowl.", "Stir in apples, applesauce, and lemon juice.", "Spoon mixture into pie pan and dot with butter.", "Cut remaining crust into strips; arrange in a lattice design over top of pie.", "For crunch topping:.", "Combine flour, sugar, and salt into a bowl. Using a fork, cut in butter until mixture is crumbly.", "Sprinkle over top of crust.", "Bake for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes more, or until crust and topping are golden brown." ]
[Name] Snickerdoodles [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-24T18:43:00Z [Description] My good friend Anna gave me her recipe for these Snickerdoodles...they are by far my favorite cookie. I'll never use another snickerdoodle recipe but this one! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1/4", "1", "1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "baking soda", "cream of tartar", "egg", "vanilla", "flour", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.5 [FatContent] 8.2 [SaturatedFatContent] 5.0 [CholesterolContent] 35.8 [SodiumContent] 100.2 [CarbohydrateContent] 31.0 [FiberContent] 0.5 [SugarContent] 18.8 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375 degrees. Beat together butter and sugar. Add baking soda and cream of tartar; beat. Add egg and vanilla, beat together. Slowly beat flour into the mixture, set aside. Mix sugar and cinnamon together in a separate bowl, and roll balls of dough from the first mixture into it. Drop balls onto a greased cookie sheet and flatten with a fork. Bake for 10-11 minutes or until cookies are golden brown.
[Name] Beef and Shiitake Soba [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-10-24T18:44:00Z [Description] A Japanese-style soup I make often. The soba is a nice hearty noodle and it is a filling, warm-in-your-belly soup perfect for chilly evenings! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Japanese", "Asian", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "15 -20", "3", "64", NA, NA] [RecipeIngredientParts] ["beef", "shiitake mushrooms", "beef broth", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.0 [FatContent] 81.8 [SaturatedFatContent] 33.9 [CholesterolContent] 112.4 [SodiumContent] 1723.3 [CarbohydrateContent] 5.0 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Cook beef on medium-high heat until browned, stir in soy and teriyaki to taste (just enough to flavor the beef], set aside. Combine stock/broth and mushrooms, bring to a boil, and add soy sauce to taste. Add noodles, cook for 3-5 minutes or until soba is soft. Add beef, remove from heat and serve.
[Name] Soft Pretzels [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-24T18:44:00Z [Description] I used to make these all the time, they are from an Amish cookbook my mother used to have. Verrrrry delicious! [Images] character(0) [RecipeCategory] Grains [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "2 1/2", "1"] [RecipeIngredientParts] ["warm water", "salt", "flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 371.0 [CarbohydrateContent] 48.3 [FiberContent] 2.1 [SugarContent] 0.2 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 5-10 pretzels [RecipeInstructions] Preheat oven to 400 degrees. Allow the yeast to dissolve in warm water, then add salt and flour. Knead. Let rise for 15 minutes. Roll dough and shape into pretzel forms. Mix baking soda with 1/4 cup water to make a solution for dipping pretzels inches Once dipped, sprinkle the pretzels with salt. Bake for 20 minutes. Brush with butter when out of the oven.
[Name] Mom's Broccoli Casserole [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-10-24T18:44:00Z [Description] Make and share this Mom's Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.5 [FatContent] 42.3 [SaturatedFatContent] 24.2 [CholesterolContent] 105.8 [SodiumContent] 1326.2 [CarbohydrateContent] 30.3 [FiberContent] 4.9 [SugarContent] 8.8 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Preheat oven to 350 degrees. Cook broccoli as directed on package;drain. Add 1/2 of the butter and all the Velveeta, stir until cheese dissolves. Pour mixture into a greased casserole dish. Crush up Ritz crackers and mix with the other half of the butter, should make a crumbly texture. Spread cracker crumbles over top of broccoli mixture. Bake for 20-30 minutes, or until golden brown on top.
[Name] Creamy Mushroom Chicken and Dumplings [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2018-10-24T18:44:00Z [Description] A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 -4", NA, NA, "1", "1"] [RecipeIngredientParts] ["chicken breasts", "Bisquick", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.9 [FatContent] 31.0 [SaturatedFatContent] 9.3 [CholesterolContent] 118.8 [SodiumContent] 2627.8 [CarbohydrateContent] 25.4 [FiberContent] 0.1 [SugarContent] 3.7 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Boil chicken in water until fully cooked, shred up and set aside. Combine soups and water as directed on cans, bring to a heavy boil. In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: \"for biscuits or dumplings\"] . Add chicken to soup, drop in heaving spoonfuls of dumpling mixture. Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy]. Add pepper to taste.
[Name] Cindy's Easy Chili [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2018-10-24T18:44:00Z [Description] A simple, tasty chili recipe my Mom makes. Tastes just a good reheated, too! I like to make a gigantic pot of this and eat on it all week. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "kidney beans", "tomato sauce", "crushed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.0 [FatContent] 12.7 [SaturatedFatContent] 4.7 [CholesterolContent] 51.4 [SodiumContent] 871.7 [CarbohydrateContent] 33.6 [FiberContent] 11.1 [SugarContent] 4.4 [ProteinContent] 24.6 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Cook beef until browned; drain. Combine all ingredients in a large pot and cook on medium-high heat until it reaches a light boil. Reduce heat and let it simmer - the longer the better. I usually let mine simmer for at least an hour. Stir occasionally.
[Name] Heidi's Sugar Cookies [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-24T18:44:00Z [Description] Make and share this Heidi's Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "1/2", "1/2", "2", "1 1/2", "4"] [RecipeIngredientParts] ["sugar", "butter", "shortening", "egg", "vanilla extract", "flour", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.5 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 15.7 [SodiumContent] 298.0 [CarbohydrateContent] 27.2 [FiberContent] 0.6 [SugarContent] 11.2 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 350 degrees. Combine all ingredients. Roll out dough on floured surface and cut into shapes. Place cookies on greased cookie sheet. Bake for 8-10 minutes or until golden brown.
[Name] Maple Caramel for Apples [AuthorId] 2002224770 [AuthorName] Eric M. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-10-24T18:46:00Z [Description] This makes a delicious caramel for making caramel apples. The flavors evoke the fall harvest and are perfect for Halloween and winter holidays. The covered apples can be covered in additional toppings of you choice like dried cranberries, toasted walnuts or candied ginger. You can also use crushed cookies, pretzels or candies of your choice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002224770/rExsTP7XQbuFQe0S79sh_1-caramel-apples-127-P9110127.jpg" [RecipeCategory] Low Protein [Keywords] ["Healthy", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/2", "4", "1", "8"] [RecipeIngredientParts] ["light brown sugar", "real maple syrup", "light corn syrup", "heavy cream", "unsalted butter", "sea salt", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.2 [FatContent] 15.5 [SaturatedFatContent] 9.5 [CholesterolContent] 47.5 [SodiumContent] 49.6 [CarbohydrateContent] 155.7 [FiberContent] 5.8 [SugarContent] 133.2 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This will make 8 apples depending on size. Use the apples of your choice. Line a baking tray with waxed paper and thoroughly coat with butter. Once cooled, they can be moved to a more decorative tray. Pierce apples with Popsicle sticks, cleaned branch pieces or wooden chopsticks. If using wooden kebab sticks, make sure they are sturdy enough to hold apples and cut off any sharp ends. If using branch pieces, be sure they are very clean, organic and from a non-toxic tree source. Have any toppings placed out in bowls or on plates. Place first 4 ingredients in a saucepan and cook on medium heat for about 12-15 minutes, or until 250 on thermometer. Remove from heat and add 4 tablespoons butter. Mix well. If you like a salted caramel add the sea salt, otherwise omit. Personally, I suggest you omit and just sprinkle sea salt or kosher salt on the dipped apples of your choice. Not everyone may like salted caramel. Take your apple on stick and dip and roll around in caramel. Immediately place on coated wax paper, or roll in topping and place on wax paper. Suggested Toppings: Candied Ginger, Dried Cranberries, Toasted Walnuts, Crushed Cookies or Pretzels, Sprinkles. Be Creative! Sauce will keep for 2 days covered in fridge. To reuse, slowly reheat over low heat. Not recommended for canning. NOTE: If using Dark Brown Sugar or Dark Corn Syrup it will affect the color and flavor. I suggest not using and letting the maple flavor shine. Dark sweeteners can compete due to their strong taste.
[Name] LEMONGRASS PUDDING TART [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-10-25T00:13:00Z [Description] This dessert is a real treat and with its light yellow surface, this is a great canvas for a "spooktacular" Halloween design! VIDEO https://www.youtube.com/watch?v=PAJAS_BwRtc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/xQjzL9qMQC6rQmQdGZMO_Lemongrass-Pudding-Tart-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "3", "2", "3", "1", "3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "cornstarch", "half-and-half", "sea salt", "ginger", "lemon zest", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2070.2 [FatContent] 105.7 [SaturatedFatContent] 52.0 [CholesterolContent] 763.0 [SodiumContent] 1481.2 [CarbohydrateContent] 262.7 [FiberContent] 3.0 [SugarContent] 190.0 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] 1 tart [RecipeInstructions] ["In a small mixing bowl, combine beaten egg yolks with salt; set aside. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and whisk until smooth. Turn the heat to medium and add lemongrass with ginger. Slowly pour warm milk mixture over the yolks and temper the eggs by whisking constantly. After a couple ladles, pour yolks into the saucepan. Add lemon zest and lemon juice; whisk frequently until the mixture thickens.", "Remove from the heat and whisk in butter. Pour mixture through a sieve over a measuring cup and then pour into the prepared *Chocolate Honey Graham Cracker Pie crust. Cool to room temperature before decorating it, about 2 hours then chill for 3 hours.", "SPIDERS and WEB.", "•\t2 ounces semi-sweet chocolate.", "•\t1 ½ tablespoons light corn syrup." ]
[Name] Pumpkin Spice Granola [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-10-25T14:37:00Z [Description] Tastes just like pumpkin spice and is so addictive! Don’t buy your granola at the store when it’s so easy to make it at home. Found on Wine and Glue and must save [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/19/mAXzaYoDQuydOKBVucHK_Pumpkin%20Spice%20Granola.JPG" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Grains", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "1", "2", "1/2", "5", "2", "2"] [RecipeIngredientParts] ["honey", "brown sugar", "vanilla extract", "old fashioned oats", "pecans", "golden raisins"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 614.0 [FatContent] 32.7 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 78.1 [FiberContent] 8.2 [SugarContent] 38.8 [ProteinContent] 9.3 [RecipeServings] 9.0 [RecipeYield] 9 Cups [RecipeInstructions] ["Preheat your oven to 325 degrees. Prepare a large baking sheet by lining it with parchment paper.", "In a large bowl, whisk together honey, oil, brown sugar, vanilla extract, salt, and cinnamon.", "Gently fold in the oats and the nuts. Spread the mixture onto the baking sheet. Bake for 45 minutes rotating the baking sheet half way though baking.", "Remove the baking sheet from the oven. Allow to cool for an hour. Break apart the granola and mix in the dried fruit. Store in an airtight container for up to two weeks." ]
[Name] Campbell's Green Bean Casserole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-25T16:55:00Z [Description] Recipe courtesy of Campbell's: "It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. Beyond the creamy, silky-smooth sauce and unmatchable flavor, its simplicity is what makes Campbell’s Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family-pleasing side has been a favorite for over 60 years. Not only that, it's easy to make ahead!" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/j9IgyLMeRVq994v0XG72_24099_GreenBeanCasserole_10%20copy.png" [RecipeCategory] Thanksgiving [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "8", "2 2/3"] [RecipeIngredientParts] ["milk", "soy sauce", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.2 [FatContent] 4.0 [SaturatedFatContent] 1.2 [CholesterolContent] 2.9 [SodiumContent] 704.7 [CarbohydrateContent] 9.1 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole. Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
[Name] Campbell's Green Bean Casserole Italiano [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-25T17:01:00Z [Description] Recipe courtesy of Campbell's: "This twist on the classic green bean casserole is packed with even more delicious flavor and is so easy to make. Sun-dried tomatoes and Italian seasoning add a subtle Italian flavor. Mozzarella cheese melts in for an extra creamy texture that’s the perfect complement to the crunchy onion topping." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/hb4x6dvSQJitWMAbWvPK_910343_GreenBeanCasseroleItaliano.jpg" [RecipeCategory] European [Keywords] ["Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/4", "2", "4", "2 2/3"] [RecipeIngredientParts] ["milk", "mozzarella cheese", "sun-dried tomato packed in oil", "ground black pepper", "green beans", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.6 [FatContent] 5.7 [SaturatedFatContent] 1.9 [CholesterolContent] 6.5 [SodiumContent] 427.1 [CarbohydrateContent] 10.3 [FiberContent] 2.1 [SugarContent] 3.0 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Stir the soup, milk, half the cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, beans and 1 1/3 cups onions in a 3-quart baking dish. Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer]. Stir the bean mixture. Sprinkle with the remaining cheese, onions and tomatoes. Bake for 5 minutes or until the onions are golden brown.
[Name] Campbell's Bacon & Cheddar Green Bean Casserole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-10-25T17:10:00Z [Description] Recipe courtesy of Campbell's: "Everything’s better with bacon… and cheese. Make your favorite green bean casserole even better, just by adding these two ingredients. And no need to wait for a holiday to make this one—any day of the week will work!" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Q7shGHMXQ7ix8JHQOzHn_910341_BaconCheddarGreenBeanCasserole.jpg" [RecipeCategory] Pork [Keywords] ["Cheese", "Vegetable", "Meat", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "6", "1/4", "4", "2 2/3"] [RecipeIngredientParts] ["milk", "bacon", "ground black pepper", "green beans", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.1 [FatContent] 7.4 [SaturatedFatContent] 2.8 [CholesterolContent] 10.5 [SodiumContent] 448.1 [CarbohydrateContent] 9.3 [FiberContent] 1.8 [SugarContent] 3.0 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish. Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer]. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon. Bake for 5 minutes or until the onions are golden brown.
[Name] Campbell's Mini Green Bean Casseroles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-10-25T17:16:00Z [Description] Recipe courtesy of Campbell's: "Here’s a fabulous twist on a popular holiday casserole. Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, Cheddar cheese and French fried onions. It’s a fun way to enjoy an all-time favorite dish." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/J7qehGEfSeYXNhH0HAHu_61753_GreenBeanCasseroleMinis.jpg" [RecipeCategory] Breads [Keywords] ["Vegetable", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1 1/2", "1", "32"] [RecipeIngredientParts] "milk" [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 256.1 [FatContent] 12.7 [SaturatedFatContent] 4.7 [CholesterolContent] 12.8 [SodiumContent] 876.5 [CarbohydrateContent] 28.1 [FiberContent] 1.3 [SugarContent] 4.8 [ProteinContent] 7.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 375°F Spray 16 (2 1/2-inch] muffin-pan cups with vegetable cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup French fried onions in a large bowl. Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups. Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture. Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
[Name] Chick Fil-A Chicken Sandwich [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2018-10-25T18:49:00Z [Description] All the flavor of your favorite fried chicken sandwich straight from your kitchen; easy and delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/24/1pj3Z73LQcGuzfCjKv3c_chick_fil_a_chicken_sandwich_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/24/Wl6bmcAdSl6yN2e2TSz5_chick_fil_a_chicken_sandwich_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/24/KIF70Rf8QJqkqCIdlMjY_chick_fil_a_chicken_sandwich_02.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "4", "6", "1", "8", "3", "1/4", "2", "1", "1", "2", "4", "2"] [RecipeIngredientParts] ["garlic powder", "onion powder", "boneless skinless chicken thighs", "egg", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "chili powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3792.8 [FatContent] 350.0 [SaturatedFatContent] 62.2 [CholesterolContent] 122.1 [SodiumContent] 2880.3 [CarbohydrateContent] 139.7 [FiberContent] 7.3 [SugarContent] 12.7 [ProteinContent] 34.5 [RecipeServings] 4.0 [RecipeYield] 4 Sandwiches [RecipeInstructions] In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix] one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.
[Name] Copycat Chick-Fil-A Chicken Sandwich [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2018-10-25T18:50:00Z [Description] All the flavor of your favorite fried chicken sandwich straight from your kitchen; easy and delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/25/AYBw1v5uQd0vAkzBn8YA_chick_fil_a_chicken_sandwich_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/25/uyHcSnbnTNWOFmRja9Cq_chick_fil_a_chicken_sandwich_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/25/vpjVv55zSCuAnH0OPqXW_chick_fil_a_chicken_sandwich_03.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "3", "1/4", "2", "1", "1", "2", "4", "1", "6", "4", "2", "8"] [RecipeIngredientParts] ["pickle juice", "garlic powder", "onion powder", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "chili powder", "boneless skinless chicken thighs", "egg", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3792.8 [FatContent] 350.0 [SaturatedFatContent] 62.2 [CholesterolContent] 122.1 [SodiumContent] 2880.3 [CarbohydrateContent] 139.7 [FiberContent] 7.3 [SugarContent] 12.7 [ProteinContent] 34.5 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk together dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix] one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.
[Name] Copycat Chick-Fil-A Chick-N-Strips With Chick-Fil-A Sauce [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2018-10-25T18:50:00Z [Description] These are the chicken fingers that your dreams are made of. An easy marinade becomes part of the breading mix. Simple and tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/26/XF0BAuPzSpiPrOcZ1NGy_chick_fil_a_chickenstrips_w_fil_a_sauce_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/26/O4ufFPJJT3ewJFbYj8ud_chick_fil_a_chickenstrips_w_fil_a_sauce_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/26/fwodN21QkqhdamnZ7Y4w_chick_fil_a_chickenstrips_w_fil_a_sauce_02.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "2", "2", "1/4", "1/2", "1/2", "1/2", "1/2", "16", "6", "1", "8", "3", "1/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "honey", "Dijon mustard", "yellow mustard", "fresh lemon juice", "barbecue sauce", "salt", "pickle juice", "garlic powder", "onion powder", "chicken tenderloins", "egg", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3588.5 [FatContent] 340.0 [SaturatedFatContent] 57.4 [CholesterolContent] 49.5 [SodiumContent] 2858.7 [CarbohydrateContent] 130.4 [FiberContent] 6.8 [SugarContent] 20.7 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] 16 Chick-n-strips [RecipeInstructions] Chick-fil-A sauce: In a small bowl whisk together mayonnaise, honey, mustard, lemon juice, and bbq sauce. Fried Chicken: In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium-sized pot, over medium-high, heat oil to 325 degrees F While oil heats, in a medium bowl, whisk togethers dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix] one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side and opaque in the center, about 2 to 3 minutes. Place cooked chicken on prepared baking sheet to drain. Serve with Chick-fil-A sauce.
[Name] Copycat Chick-Fil-A Chicken Egg & Cheese Biscuit [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2018-10-25T18:50:00Z [Description] Make and share this Copycat Chick-Fil-A Chicken Egg & Cheese Biscuit 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/53/73/27/9u4XTJoQkOt8qNRU5OhQ_chick_fil_a_egg_cheese_biscuit_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/27/jGmXKabVTfqzWjps5d1Q_chick_fil_a_egg_cheese_biscuit_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/27/oelCao5QMSTC5H6Dl8p5_chick_fil_a_egg_cheese_biscuit_01.jpg"] [RecipeCategory] Breakfast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "1/2", "5", "1", "3", "1/4", "2", "1", "1", "2", "1", NA, "8", "1/4", "2", "5"] [RecipeIngredientParts] ["pickle juice", "garlic powder", "onion powder", "chicken thighs", "egg", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "chili powder", "eggs", "milk", "kosher salt", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3171.5 [FatContent] 298.3 [SaturatedFatContent] 58.6 [CholesterolContent] 447.6 [SodiumContent] 3511.8 [CarbohydrateContent] 83.7 [FiberContent] 3.2 [SugarContent] 10.6 [ProteinContent] 46.1 [RecipeServings] 5.0 [RecipeYield] 5 biscuit sandwiches [RecipeInstructions] Heat oven according to directions on the package of biscuits. Fried Chicken: Attach a deep-frying thermometer to the side of a large Dutch oven or heavy-bottomed pot. Heat about 2 1/2 inches of oil over medium to 325 degrees F Line a baking sheet with paper towels. In a medium bowl whisk together wet ingredients, place chicken into marinade. Meanwhile, as oil heats, in a medium bowl, whisk together dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mixture] one more time, set chicken aside. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. As chicken cooks, prepare biscuits according to package directions. Place cooked chicken on prepared baking sheet to drain. Set biscuits aside. Scrambled Eggs: Heat the oven to 350 degrees F Generously spray a small rimmed baking sheet (9x13] with cooking spray. In a medium bowl, reserving the sliced cheddar cheese, whisk together ingredients for folded eggs until pale in color and frothy. Pour egg mixture into the prepared baking sheet. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover baking sheet with cutting board for 4 minutes, or until egg is set in center, but still tender. With two hands, use kitchen towels to sandwich baking sheet and cutting board. Flip “sandwich” over, placing board on kitchen counter. Lift pan and slice cooked egg crosswise into 5 even strips. Gently fold each slice in half lengthwise and transfer, using a thin spatula, back onto baking sheet. Top with cheese and bake for 2 to 3 minutes, or until cheese is melted. Split each biscuit in half and top each with chicken, egg, and remaining biscuit top. Serve immediately.
[Name] Copycat Chick-Fil-A Frosted Lemonade [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2018-10-25T18:50:00Z [Description] If you’ve never tried this smooth and creamy lemonade drink, it should be first on your list. A milkshake from lemondrop heaven! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/FZiwf75S4OdOwiXvpTkA_chick_fil_a_frosted_lemonade_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/iIjs5RLRxGsvHmaEAv0p_chick_fil_a_frosted_lemonade_02b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/x3tQ1x6gRGGGIbw97RgZ_chick_fil_a_frosted_lemonade_01b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/HBf04XVTSmWu8yIPvK72_chick_fil_a_frosted_lemonade_03b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/hG7y2DNmR4O0Ap5nLwIn_chick_fil_a_frosted_lemonade_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/28/orP7vjCPROyNJBPRPszk_chick_fil_a_frosted_lemonade_02.jpg"] [RecipeCategory] Beverages [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["vanilla ice cream", "milk", "lemon juice", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.2 [FatContent] 19.1 [SaturatedFatContent] 11.8 [CholesterolContent] 75.2 [SodiumContent] 167.2 [CarbohydrateContent] 71.8 [FiberContent] 1.1 [SugarContent] 59.7 [ProteinContent] 8.8 [RecipeServings] 2.0 [RecipeYield] 2 Frosted Lemonades [RecipeInstructions] Allow ice cream to soften outside of freezer for about 10 minutes. Add all ingredients to blender. Blend until smooth and creamy. Divide between glasses. Serve immediately.
[Name] Copycat Dunkin' Donuts Boston Creme Donuts [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2018-10-25T19:05:00Z [Description] Boston Creme Doughnuts are the perfect doughnut, they have a little something for everyone; chocolate-y, crispy-y, and creamy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/29/bWySgeJQrWWpK0dGktmq_dunkin_donuts_boston_creme_donuts_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/29/Ze9CTvxBTUOOQWF7XqQW_dunkin_donuts_boston_creme_donuts_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/29/2eCnwyrqR1m2SNcBKExq_dunkin_donuts_boston_creme_donuts_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/29/rANReolqQ0uE1qFJsLZw_dunkin_donuts_boston_creme_donuts_03.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/4", "2 1/4", "2", "8", "1/4", "1", "4 1/4", NA, "2", "2", "1", "2", "2", "2", "2", "1 3/4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["milk", "active dry yeast", "eggs", "butter", "granulated sugar", "salt", "all-purpose flour", "flour", "cornstarch", "salt", "eggs", "unsalted butter", "vanilla", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1018.5 [FatContent] 50.7 [SaturatedFatContent] 30.4 [CholesterolContent] 271.9 [SodiumContent] 658.0 [CarbohydrateContent] 123.7 [FiberContent] 4.1 [SugarContent] 43.4 [ProteinContent] 18.9 [RecipeServings] 6.0 [RecipeYield] 12 doughnuts [RecipeInstructions] ["Boston Creme Doughnuts:", "Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.", "Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons], and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. While the dough rises make the pastry cream.", "Pastry Cream:", "in a small saucepan combine sugar, flour, cornstarch and salt. Over medium heat, whisk in eggs and cream. Continue cooking, whisking constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape]. Stir in butter and vanilla. Strain through a fine-mesh sieve, into a bowl set over an ice bath. Refrigerate until chilled before using.", "Making the doughnuts:", "Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a floured 3- inch pastry cutter, or thin-rimmed drinking glass. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. As you work, place the doughnuts on lightly floured baking with about 3 inches of room between each one. Let rise in a warm place until they have puffed and their tops have domed, about 45 minutes. About 15 minutes before the doughnuts are done rising, Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375 degrees F.", "Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 45 seconds to a minute, use a slotted spoon, or tongs to flip; cook until they’re deep golden all over. About 2 to 3 minutes total. Transfer the doughnuts to the prepared racks, and repeat with the rest of the dough, ensuring the dough remains at 375 degrees F while frying.", "Glaze:", "Whisk together powdered sugar, unsweetened cocoa powder, milk vanilla until smooth.", "Filling the Doughnuts:", "Poke a chopstick into the side of each doughnut, and gently hollow out some space inside by gently wiggling it from side to side.Fill a pastry bag fitted with a #4 tip or higher with pastry cream. Insert the tip into the hole and squeeze. If the filling clumps up toward the center of the doughnut, poke a hole on the other side and repeat the filling process.", "Dip the tops of the doughnuts in the glaze, allowing excess glaze to drip back into bowl. Place doughnuts on a rack top with sprinkles, if desired. Allow to harden for at least 2 hours." ]
[Name] Copycat Chick-Fil-A Waffle Fries [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-10-25T19:07:00Z [Description] If you’re a huge fan of Chick-fil-A waffle fries, grab your mandoline and head to the kitchen for a batch of piping hot spuds. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/30/pkG6BZZRq2yAUqEUGEcw_chick_fil_a_waffle_fries_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/30/voGzbaSeSIvOyPoCzDNS_chick_fil_a_waffle_fries_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/30/WTSgRvCRQ5SH47qjTRx3_chick_fil_a_waffle_fries_03.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "4", NA] [RecipeIngredientParts] ["russet potatoes", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3028.2 [FatContent] 324.2 [SaturatedFatContent] 54.8 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] 1 batch of fries [RecipeInstructions] Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 320 degree F. Fill a large bowl with cold water. While oil heats, cut potatoes. Using a mandoline fitted with the “waffle” or “crinkle” attachment slice each potato 1/2 inch thick; rotating the potato 90 degrees after each slice to form the waffle pattern. Place slices in water as they’re cut. Rinse potato slices with cold water to remove excess starch. Use paper towels dry potatoes thoroughly. Line two baking sheets with dry paper towels. Working in batches, fry potatoes until they are still pale in color and beginning to soften, about 5 minutes a batch, transfer fried potatoes to towel-lined baking sheets. Over high, heat oil up to 375 degree F Working in batches, Re-fry potatoes until they are crisp and golden brown, about 2 to 3 minutes. Transfer to towel-lined baking sheets, season with salt. Serve hot.
[Name] Copycat Chick-Fil-A Spicy Deluxe Chicken Sandwich [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2018-10-25T19:09:00Z [Description] If you love the spicy fried chicken this is your new go-to sandwich; it spares no expense. The heat factor is high. If you want to tone it down, just take the cayenne pepper down a bit. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/31/hxnrMh6QoitQdUS18UVP_chick_fil_a_spicy_deluxe_chicken_sandwich_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/31/zZUZ9k4ETza3g9lUn308_chick_fil_a_spicy_deluxe_chicken_sandwich_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/31/vve3lXqTAu9DmpFWanAK_chick_fil_a_spicy_deluxe_chicken_sandwich_01.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1/2", "1/2", "4", "6", "1", "3", "1/4", "2", "1", "1", "2", "1", "4", "2", "1", "1", "4"] [RecipeIngredientParts] ["pickle juice", "lemon juice", "garlic powder", "onion powder", "skinless chicken thighs", "egg", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "cayenne pepper", "fresh ground black pepper", "butter", "green leaf lettuce", "tomatoes", "monterey jack pepper cheese"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 3630.9 [FatContent] 345.4 [SaturatedFatContent] 65.8 [CholesterolContent] 123.8 [SodiumContent] 2823.5 [CarbohydrateContent] 110.3 [FiberContent] 6.1 [SugarContent] 14.0 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Directions: In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix] one more time, set chicken aside. Line a baking sheet with paper towels. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Brush toasted buns with butter. Divide pickle slices, lettuce, tomatoes, and chicken and cheese, on each bun. Top with remaining bun halves.
[Name] Copycat Dunkin' Donuts Chocolate Glazed Donuts [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2018-10-25T19:34:00Z [Description] These are chocolate doughnuts in a thin shell of vanilla scented glaze. If you’ve never had a cake doughnut before you’re in for a treat. They’re light and rich, and certainly difficult to stop eating. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/32/ffjHhamVRSC5aZNXX00h_dunkin_donuts_chocolate_glazed_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/32/b2kcVGGQQvyog6UlUWqB_dunkin_donuts_chocolate_glazed_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/32/946GWfSWSOGIL2VyIC0D_dunkin_donuts_chocolate_glazed_03.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1 1/4", "2", "1", "4", "1 1/2", "5", "1/3", "6", "1", "5", "2", "1/16"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "granulated sugar", "butter", "buttermilk", "milk", "confectioners' sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1444.9 [FatContent] 117.7 [SaturatedFatContent] 18.9 [CholesterolContent] 77.8 [SodiumContent] 353.0 [CarbohydrateContent] 99.6 [FiberContent] 3.6 [SugarContent] 74.5 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 12 doughnuts [RecipeInstructions] Doughnuts: In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix. Add the flour mixture and continue to mix just until dough comes together. Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes] Transfer cut doughnuts to a flour-dusted baking sheet. Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
[Name] Copycat Dunkin' Donuts Glazed Bowties [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2018-10-25T19:39:00Z [Description] These lovely pastries will make you look like a pro! Wow your friends with your kitchen skills... you are a doughnut boss. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/33/ne9fXdM3QHyj6m7PJo3g_dunkin_donuts_glazed_bowties_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/33/9120IBReQpyxHyengDGF_dunkin_donuts_glazed_bowties_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/33/k112pViCTw6Rz7LjarBg_dunkin_donuts_glazed_bowties_03.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2 1/4", "2", "8", "1/4", "1", "4 1/4", "6", "1", "5", "1", "1/16"] [RecipeIngredientParts] ["milk", "active dry yeast", "eggs", "butter", "granulated sugar", "salt", "all-purpose flour", "milk", "confectioners' sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1447.8 [FatContent] 119.6 [SaturatedFatContent] 20.4 [CholesterolContent] 57.8 [SodiumContent] 310.0 [CarbohydrateContent] 90.4 [FiberContent] 1.4 [SugarContent] 53.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 12 Doughnuts [RecipeInstructions] Doughnuts: Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons], and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16’’ x 12’’ rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4’’ of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2’’ of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough. Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or Dutch oven; heat 2-inches of oil over medium-high, to 375 degrees F. Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they’re golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
[Name] Copycat Chick-Fil-A Grilled Chicken Cool Wrap [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2018-10-25T20:46:00Z [Description] One of the healthier choices on the Chick-fil-A menu, this wrap is packed with veggies and a ton of flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/34/tlZ9DJHNT6KnwynjJ0Dn_chick_fil_a_grilled_chicken_cool_wrap_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/34/GTVI5FLRHqDbBf6dRyAI_chick_fil_a_grilled_chicken_cool_wrap_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/34/zQ7nrmFlRTmAcoFEOIho_chick_fil_a_grilled_chicken_cool_wrap_01.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "2", "2", "2", "1", "2", "1", "2", "1/4", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["white vinegar", "light brown sugar", "kosher salt", "granulated sugar", "orange zest", "garlic powder", "chicken bouillon cube", "chicken breast", "romaine lettuce leaves", "carrot", "cheddar cheese", "monterey jack cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 610.0 [FatContent] 29.7 [SaturatedFatContent] 9.5 [CholesterolContent] 74.1 [SodiumContent] 4202.8 [CarbohydrateContent] 61.4 [FiberContent] 2.2 [SugarContent] 55.1 [ProteinContent] 23.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl whisk together ingredients for brine Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.", "Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.", "Remove chicken to a cutting board and slice thinly across the grain. Divide lettuce, coleslaw mix, carrots, cheese and chicken between both wraps. Roll up and serve with your favorite dipping sauce." ]
[Name] Copycat Chick-Fil-A Spicy Southwest Salad [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-10-25T21:05:00Z [Description] Very likely the most popular salad in fast food history, this salad is even better at home. Chef, meet your new dinner party staple. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/35/SSINZkBeR9e1Pjw11PKI_chick_fil_a_spicy_southwest_salad_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/35/jI0GDxiJTFCVYMUdkD2A_chick_fil_a_spicy_southwest_salad_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/35/PPVeKcNKSR6b4uE0t1D5_chick_fil_a_spicy_southwest_salad_03.jpg" ] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1/4", "2", "2", "2", "1/8", "1", "2", "3", "3 1/2", "2", "1/2", "1", "1", "1/3", "1/2", "1/2", "1/4", "1/4", "3"] [RecipeIngredientParts] ["pickle juice", "white vinegar", "light brown sugar", "kosher salt", "granulated sugar", "orange zest", "garlic powder", "cayenne pepper", "chicken bouillon cube", "chicken breasts", "romaine lettuce leaves", "red bell pepper", "corn", "black beans", "cheese", "grape tomatoes", "tortilla chips", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 561.0 [FatContent] 24.1 [SaturatedFatContent] 6.0 [CholesterolContent] 75.8 [SodiumContent] 2174.9 [CarbohydrateContent] 54.7 [FiberContent] 7.4 [SugarContent] 30.7 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Brine:", "In a medium bowl whisk together ingredients for brine.", "Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.", "Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.", "Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing." ]
[Name] Dunkin Doughnuts Glazed Bowties [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2018-10-25T21:17:00Z [Description] These lovely pastries will make you look like a pro! Wow your friends with your kitchen skills...you are a doughnut boss. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2 1/4", "2", "8", "1/4", "1", "4 1/4", NA, "1", "5", "1", "1/16"] [RecipeIngredientParts] ["milk", "active dry yeast", "eggs", "butter", "granulated sugar", "salt", "all-purpose flour", "milk", "confectioners' sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1452.9 [FatContent] 31.9 [SaturatedFatContent] 18.7 [CholesterolContent] 173.3 [SodiumContent] 930.0 [CarbohydrateContent] 271.1 [FiberContent] 4.2 [SugarContent] 159.8 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 12 bowtie doughnuts [RecipeInstructions] Doughnuts: Heat the milk until it is warm but not hot, about 100°F In the bowl of a a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons], and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16’’ x 12’’ rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4’’ of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2’’ of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough. Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or dutch oven; heat 2-inches of oil over medium-high, to 375°F. Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they’re golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
[Name] Dunkin Donuts Chocolate Glazed Donuts [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2018-10-25T21:18:00Z [Description] These are chocolate doughnuts in a thin shell of vanilla scented glaze. If you’ve never had a cake doughnut before you’re in for a treat. They’re light and rich, and certainly difficult to stop eating. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1 1/4", "2", "1", "4", "1 1/2", "5", "1/3", "6", "1", "5", "2", "1/16"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "granulated sugar", "butter", "buttermilk", "milk", "confectioners' sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4334.8 [FatContent] 352.9 [SaturatedFatContent] 56.8 [CholesterolContent] 233.5 [SodiumContent] 1059.0 [CarbohydrateContent] 298.9 [FiberContent] 10.8 [SugarContent] 223.7 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 12 doughnuts [RecipeInstructions] Doughnuts: In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix. Add the flour mixture and continue to mix just until dough comes together. Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes] Transfer cut doughnuts to a flour dusted baking sheet. Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
[Name] FMD - Oatmeal 5 Ways [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2018-10-25T21:28:00Z [Description] Make and share this FMD - Oatmeal 5 Ways recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4"] [RecipeIngredientParts] ["steel cut oats", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.7 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 25.9 [FiberContent] 4.1 [SugarContent] 0.0 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the oats and water in a large saucepan. Boil 1 minute. Turn off the heat, cover the pan and let it stand overnight at room temperature.", "In the morning, remove the lid and bring the oats to a boil. Reduce heat and simmer, stirring often, until the oats are creamy yet still a little bit chewy, about 7 to 10 minutes.", "Cooked oats will keep in the fridge for a week. You can just spoon out a serving (1 cup for Phase 1 or 1/2 cup for Phase 3], add a little water and reheat in the microwave for a minute or two. Or, you can make a huge batch and freeze single servings.", "Then, add your favorite mix-ins (per 1 cup of oatmeal]:", "Phase 1: Add 1/2 cup chopped peaches, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon vanilla. OR Stir in 1/4 cup pumpkin puree, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla, and stevia to taste. OR", "Phase 33: Drizzle in 2 tablespoons of coconut milk, then sprinkle with 1/2 cup fresh blueberries and 2 tablespoons unsweetened coconut. OR Add 1/4 cup chopped hazelnuts and 1/4 teaspoon cinnamon, then top with 1/2 cup raspberries. OR Swirl in 2 tablespoons almond butter and top with 1/2 cup dark-red cherries (frozen is fine]." ]
[Name] Creamy Tomato Soup [AuthorId] 2001346666 [AuthorName] vboese [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2018-10-25T21:28:00Z [Description] Creamy Tomato Soup is indeed a delicious tomato soup made creamy with cream cheese. It is just right for a quick meal. What I like about this recipe is, I can make it with my home grown fresh tomatoes or with canned tomatoes. Either way, it turns out good every time; it can be made in a pinch when I need a quick hearty meal. This soup is my go to, in less than 45 minutes; I can serve it paired with a sandwich and have a complete dinner. Cream cheese tomato soup so thick and creamy, oh so good, it always hits the spot on a cool or rainy day. The best part it is a hot, nutritious meal that is a snap to clean up and gives me time to relax and spend time with family, try it the next time you are in a pinch for a quick meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001346666/0fgih8KQCed8MDPMjD1k_tomatoe%20soup%20sot1018%202.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1", "1", "1/8", "1/4", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["tomatoes", "canned tomatoes", "onions", "fresh basil", "dried basil", "dried oregano", "black pepper", "salt", "butter", "baking soda", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.0 [FatContent] 12.2 [SaturatedFatContent] 6.8 [CholesterolContent] 36.0 [SodiumContent] 368.8 [CarbohydrateContent] 13.3 [FiberContent] 3.0 [SugarContent] 9.8 [ProteinContent] 5.1 [RecipeServings] 5.0 [RecipeYield] 5 Cups [RecipeInstructions] To a large saucepan add peeled or canned tomatoes, onion, oregano, basil, salt, and pepper. Bring ingredients to a low simmer and cook for 10 minutes. Add baking soda cook one minute, add cream cheese, and cook for 3 minutes breaking it up in the soup. Place tomato cream cheese mixture in food processor or blender and blend until smooth. Pour back into a saucepan and add butter and milk and stir. Heat on low heat for 5 minutes and serve. **If using fresh tomatoes peel tomatoes by scalding in hot boiling water, drop them in for 3 minutes then toss them into cold water. Peel and core them add to large saucepan. https://sliceoftaste.com/creamy-tomato-soup/.
[Name] BASIL LEMON BUTTER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-26T14:54:00Z [Description] This butter is not only delicious on a dinner roll but a very versatile ingredient in cooking – definitely a “must have” in your kitchen! VIDEO https://www.youtube.com/watch?v=SYoCe0YAgu4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/tysRA9LYT9etuJZ2xptT_Basil-butter-2_001-1024x768%5B1%5D.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["basil leaves", "butter", "lemon juice", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.7 [FatContent] 15.5 [SaturatedFatContent] 9.7 [CholesterolContent] 40.7 [SodiumContent] 136.2 [CarbohydrateContent] 1.1 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 6 OZ. [RecipeInstructions] ["In a food processor, chop basil. Add the remaining ingredients. Drop by tablespoons onto a baking sheet; transfer to the freezer. Remove from baking sheet and store in freezer bags. If prefer, drop onto plastic wrap and shape into a log; wrap tightly and freeze.", "Use to flavor chicken, fish or vegetables. This butter is limited only by your imagination.", "Note: Add chives for another dimension of flavor. Use dill instead of basil for lemon-dill butter. Try tarragon. Use cilantro and substitute lime juice for lemon juice." ]
[Name] Buckeye Dip [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-10-26T15:01:00Z [Description] There's another recipe similar to this but this is enough different I wanted to save it here, found on Pinterest where it states "Chocolate and peanut butter made from buckeyes are transformed into a smooth and creamy dip. Yield is certainly a guess [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/41/FcMeaXmOQciXxUEy24T5_Buckeye Dip.JPG" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "3", "2", "1 1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["peanut butter", "all-purpose flour", "brown sugar", "powdered sugar", "vanilla", "butter", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.8 [FatContent] 47.0 [SaturatedFatContent] 21.8 [CholesterolContent] 61.7 [SodiumContent] 346.1 [CarbohydrateContent] 65.7 [FiberContent] 3.9 [SugarContent] 55.5 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] 1 bowl [RecipeInstructions] In small bowl mix all ingredients together. Serve with graham crackers, teddy grahams or apples.
[Name] Spiced Couscous [AuthorId] 2002252391 [AuthorName] Alyce C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-10-26T19:45:00Z [Description] Make and share this Spiced Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "2 1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chili powder", "onion", "capsicum", "olive oil", "couscous"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.9 [FatContent] 6.7 [SaturatedFatContent] 1.4 [CholesterolContent] 9.0 [SodiumContent] 462.9 [CarbohydrateContent] 84.8 [FiberContent] 6.2 [SugarContent] 7.9 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions and capsicums in olive oil and 1/2 seasoning. Add boiling stock and remainder of seasoning to couscous. Let sit untill absobed roughly 5 min. Mix cooked onions and capsicums into couscous. Serve warm. I also sometimes add cooked corn and tomatos. For a sweeter tast caramalise the onions in a little brown sugar and busamic vinegar.
[Name] Spiced Couscous [AuthorId] 2002252391 [AuthorName] Alyce C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-10-26T19:45:00Z [Description] Make and share this Spiced Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "2 1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chili powder", "onion", "capsicum", "olive oil", "couscous"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.9 [FatContent] 6.7 [SaturatedFatContent] 1.4 [CholesterolContent] 9.0 [SodiumContent] 462.9 [CarbohydrateContent] 84.8 [FiberContent] 6.2 [SugarContent] 7.9 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions and capsicums in olive oil and 1/2 seasoning. Add boiling stock and remainder of seasoning to couscous. Let sit untill absobed roughly 5 min. Mix cooked onions and capsicums into couscous. Serve warm. I also sometimes add cooked corn and tomatos. For a sweeter tast caramalise the onions in a little brown sugar and busamic vinegar.
[Name] Lentil and Feta Patty [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-10-26T20:06:00Z [Description] We all want to feed our family healthy, nutritious food. One nourishing and budget-friendly pantry staple is pulses, a category of crops commonly grown in Canada that includes lentils, beans, peas and chickpeas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/3kGY5RoPRJie1p1imwb7_41dd6b8e-1ff7-4c9f-bfc0-8a3310c1312d_fi.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "3", "0.333", "3", "1", "3", "3", "2", "1", NA] [RecipeIngredientParts] ["lentils", "water", "garlic clove", "celery", "feta cheese", "green onion", "olive oil", "oregano", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.3 [FatContent] 13.4 [SaturatedFatContent] 3.1 [CholesterolContent] 53.9 [SodiumContent] 120.9 [CarbohydrateContent] 15.2 [FiberContent] 4.5 [SugarContent] 2.1 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse lentils in cold water. Place them in a suitable-sized saucepan along with the water, garlic, celery and white onion. Bring to a boil; skim if necessary. Cook covered on low heat. When lentils are tender, add salt and cook for another 5 minutes. Be careful not to overcook; the lentils must remain intact. Drain and set aside to cool.", "While cooking the lentils, sauté red pepper and green onion in 15 mL (1 tbsp] of olive oil until lightly browned. Turn off heat and add oregano.", "In a bowl, combine lentils, cooked vegetables, egg, flour and feta. Mix thoroughly. Shape patties and cook them in a hot frying pan, using remaining olive oil. Brown evenly on both sides." ]
[Name] Quinoa Fried Rice With Bacon and Bok Choy [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-10-26T20:08:00Z [Description] The biggest critic in the kitchen is often the one with the smallest stomach. The win-win solution is simple — incorporate a family favourite like bacon into a dish with hearty vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/KkX1aZiPTWesA5EKGQZO_62dd99a6-1a69-47ec-a6ab-921fe66a2cfb_fi.jpg" [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2 -3", "5", "1", "1/2", "2", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["quinoa", "bacon", "canola oil", "yellow onion", "garlic cloves", "bok choy", "soy sauce", "egg", "egg", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.5 [FatContent] 9.7 [SaturatedFatContent] 2.2 [CholesterolContent] 68.9 [SodiumContent] 378.9 [CarbohydrateContent] 23.6 [FiberContent] 2.5 [SugarContent] 2.3 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook quinoa in stock, per package directions. Set aside. Preheat oven to 375°F (190°C]. Cook bacon for about 15 minutes or until desired crispness. Drain on a paper towel-lined plate, then roughly chop. In a large wok or skillet over high heat, heat canola oil. Add onion and garlic and season with salt and pepper to taste. Sauté mixture until onions are slightly translucent; about 3 to 4 minutes. Add bok choy and cooked bacon and sauté until the leaves turn bright green; about 1 minute. Add cooked quinoa to skillet along with soy sauce, stirring to combine. Cook until quinoa is warmed through; about 2 to 3 minutes. Add raw egg and stir until cooked and evenly distributed throughout the quinoa; about 3 minutes. Add sliced scrambled egg and scallions and combine. Serve immediately and garnish with additional sliced scallions.
[Name] Baked Penne and Chicken [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-27T10:08:00Z [Description] Make and share this Baked Penne and Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/46/CK3C6tPvQWeHuAeWkO2W_IMG_0190.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2 -3", NA, "1", "1", "1", "1 1/2 - 2"] [RecipeIngredientParts] ["penne pasta", "boneless skinless chicken breasts", "seasoning salt", "alfredo sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.9 [FatContent] 10.9 [SaturatedFatContent] 5.2 [CholesterolContent] 42.1 [SodiumContent] 372.2 [CarbohydrateContent] 52.3 [FiberContent] 7.6 [SugarContent] 4.5 [ProteinContent] 16.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. While pasta cooks, sprinkle chicken with seasoned salt. In a skillet over medium heat, saute chicken in oil for about 10 minutes, until cooked through. Set aside to cool. In a stockpot over low heat, combine sauces and heat through, stirring occasionally. Cube chicken and add to sauce mixture. Drain pasta; add to stockpot and toss gently to combine; season to taste with salt and pepper, if needed. Pour into an ungreased 13 x 9 inch baking pan and top with cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted and sauce is bubbly.
[Name] Bigos (Polish Stew With Sauerkraut, Beets, and Meat) [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-10-27T17:50:00Z [Description] Bigos is a traditional Polish sauerkraut stew. Hearty, sticky and full of meaty flavours. Use pork, beef, smoked speck and.or sausages – it’s also Paleo. Perfect for the cold and rainy weather to warm you up. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "100", "1", "200", "200", "1/4", "100", "4", "4", "1", "4", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "chorizo sausage", "speck", "streaky bacon", "sauerkraut", "pork", "beef", "porcini mushroom", "dried pitted prunes", "bay leaves", "ground pepper", "water", "red wine", "lemon peel", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.1 [FatContent] 28.9 [SaturatedFatContent] 8.4 [CholesterolContent] 55.4 [SodiumContent] 1391.7 [CarbohydrateContent] 10.6 [FiberContent] 5.3 [SugarContent] 4.1 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl. Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch. Spoon bigos into a serving bowl, serve on its own, with mash, quinoa, or green salad & slices of fresh sourdough bread.
[Name] Easy New England Clam Chowder [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2018-10-27T17:55:00Z [Description] Easy New England Clam Chowder is the soup of the season! Creamy and delicious; prepare this main dish meal in a little over an hour for a hearty meal on a cold fall night! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/zasJ8rZMRtCkPMWkttvU_1.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", "1/2", "3", "3", "4", "4", "1/3", "2", "3", "2", "1/4", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "leek", "sweet onion", "celery", "carrots", "potatoes", "garlic cloves", "butter", "baby clams", "chicken broth", "flour", "milk", "dried oregano", "black pepper", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.9 [FatContent] 16.5 [SaturatedFatContent] 8.2 [CholesterolContent] 69.1 [SodiumContent] 1432.0 [CarbohydrateContent] 41.2 [FiberContent] 4.3 [SugarContent] 5.2 [ProteinContent] 25.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Cut bacon into 1/2\" pieces. Rinse leek under cold water; cut off root end and slice in half. Cut into 1/2\" pieces. Rinse celery and cut into 1/2\" pieces. Clean garlic and mince finely. Clean onion and dice. Clean carrots and cut into 1/2\" pieces. Wash and cube potatoes; no need to peel if you are using red or yellow potatoes. In a large stock pot, brown the bacon over medium high heat. Remove from pot with slotted spoon and set aside. To the drippings in the pot, add the butter and melt. Add the leek, onion, celery and garlic. Cook and stir for 10 to 12 minutes. Add the potatoes and carrots. Cook and stir for 5 minutes longer. Add the chicken broth, clam juice and liquid smoke. Bring to a boil and turn heat to medium. Cook, stirring occasionally, for 30 minutes or until vegetables are tender. Meanwhile, in a medium bowl, combine the flour and milk. Whisk well so that no lumps remain. Add to the broth and stir until slightly thickened. Stir in drained clams. Turn heat to low and cook, stirring frequently, for 12 to 15 minutes. Serve with a crisp green salad and crackers or fresh bread. Serves 6 to 8.
[Name] Keg Twice Baked Potatoes [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-27T21:21:00Z [Description] One of my kids' favourite places to eat is the Keg Steakhouse. Sooo good, we go every year for a joint birthday celebration. Many different choices for entrees, but everyone always gets the twice baked potato as their side! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/49/AVj3Pr8Tl6ZhYW1i76IA_2278282865770322.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/49/AVj3Pr8Tl6ZhYW1i76IA_2278282865770322.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "5", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["russet potatoes", "butter", "sour cream", "salt", "ground pepper", "garlic paste", "green onion", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 29.4 [SaturatedFatContent] 16.8 [CholesterolContent] 77.0 [SodiumContent] 796.8 [CarbohydrateContent] 40.7 [FiberContent] 4.9 [SugarContent] 3.6 [ProteinContent] 9.4 [RecipeServings] 3.0 [RecipeYield] 3 potatoes [RecipeInstructions] Bake the potatoes at 425 for 45 minutes, until done. Let the potatoes cool enough to handle, then cut the tops off. Mash potatoes by hand or with a mixer, adding butter, sour cream, salt and pepper. Add the garlic, bacon bits, and green onion. Spoon the mixture back into the potato shells. Bake again for 10 minutes at 425.
[Name] Butternut Bisque With Spinach and Shrimp [AuthorId] 1256549 [AuthorName] Spoonless Kitchen [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-28T02:00:00Z [Description] This creamy soup is easy to put together, and tastes so rich and amazing, you'll think you are at a five star restaurant. This recipe is safe for those on a gluten-free diet, and can be AIP, and low FODMAP friendly (see note below). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1256549/92YHfkaFTRCqxwxQWccw_ButternutSoup.jpeg" [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/8", "1/8", "1/8", "1", "1/4", "1/8", "1", "1", "1/2", "1/2", "1/2", "1/4", "3", "1", "1", "1", "2 -3", "4"] [RecipeIngredientParts] ["garlic-infused olive oil", "olive oil", "salt", "pepper", "parsley", "chives", "tarragon", "raw shrimp", "salt", "cayenne pepper", "garlic-infused olive oil", "carrot", "sage", "basil", "tarragon", "sherry wine", "chicken broth", "coconut milk", "brown sugar", "salt", "green onion tops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.4 [FatContent] 14.7 [SaturatedFatContent] 10.0 [CholesterolContent] 71.6 [SodiumContent] 1063.0 [CarbohydrateContent] 22.0 [FiberContent] 3.3 [SugarContent] 5.6 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F. Peal, de-seed, and dice the butternut squash. In a large bowl (or the soup pot you intend to use later] toss the butternut cubes with the next 7 ingredients (through tarragon]. Spread evenly on a baking sheet and bake for around 30 minutes or until cubes are tender but not toasted on the edges.", "While the squash is baking, peal and devein your shrimp. Pat dry, and toss with salt, cayenne, and garlic-infused oil. (You can add a little Italian seasoning here if you like but it is not necessary.] Set aside.", "When the squash is nearly done cooking, dice the carrots, and then begin to gently saute them in a large soup pot with some olive oil. Add the sage, basil, and tarragon. Do not burn the herbs. Add the now done squash and stir to combine. The squash should begin to break down.", "Pour in the sherry to deglaze the bottom of the pan. Then add the broth and coconut milk. Stir to combine. Add the brown sugar and salt to taste, then simmer for about 10 minutes to meld the flavors.", "While your soup is simmering, place your shrimp on the now empty sheet pan, and roast the shrimp for about 5 or 10 minutes, or until they turn pink. Do not over-cook the shrimp.", "When the shrimp is done, Toss in the spinach and green onion at the last minute, and stir to wilt. (Don't add the shrimp to the pot. Add them to each person's bowl. That way leftovers can be heated up without overcooking the shrimp. You can heat the shrimp separately.].", "NOTE: For AIP, leave off the pepper or substitute a little horseradish on the shrimp. For FODMAP, be aware that butternut is a warning food, and should be eaten sparingly. 1/4 cup of butternut is safe to eat, but as it is \"thinned out\" with broth and coconut milk in this recipe, you should be safe to eat a cup of soup without difficulty. I have not done the math, so you will have to judge for yourself." ]
[Name] One Pan No Peek Chicken and Rice [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H45M [PrepTime] PT5M [TotalTime] PT1H50M [DatePublished] 2018-10-28T12:22:00Z [Description] One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! https://www.halfscratched.com/one-pan-no-peek-chicken/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "1/4", "12 1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "garlic powder", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 312.0 [FatContent] 16.2 [SaturatedFatContent] 4.4 [CholesterolContent] 82.7 [SodiumContent] 1426.9 [CarbohydrateContent] 12.9 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 27.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder and water in a 9x13-inch baking dish. Mix well. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
[Name] Halloween Pumpkin Cut out Cookies [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2018-10-28T12:27:00Z [Description] Halloween Pumpkin Cut Out Cookies are as much fun to make as they are to eat! Share these delicious treats with your little ghosts and goblins this Halloween! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/fPV64STxWF9GnCOkq02w_3.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Halloween", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2/3", "2/3", "1", "1", "1", "4", "1", "1", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "pumpkin", "egg", "vanilla", "all-purpose flour", "baking powder", "baking soda", "cinnamon", "ginger", "nutmeg", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.8 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 9.0 [SodiumContent] 53.4 [CarbohydrateContent] 14.4 [FiberContent] 0.4 [SugarContent] 5.9 [ProteinContent] 1.3 [RecipeServings] 48.0 [RecipeYield] 4 dozen [RecipeInstructions] Heat oven to 350 degrees. Combine butter, sugars, pumpkin, egg and vanilla in a large bowl. Beat well. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Beat well. Wrap dough in plastic wrap and place in refrigerator overnight or in the freezer for 30 minutes. On a lightly floured surface, roll dough to 1/4 inch thickness and cut out with Halloween cookie cutters. Place on greased baking sheets. Decorate with colored sugars and sprinkles. Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned. Remove to rack and let cool completely. 4 Dozen.
[Name] Pumpkin Pie Bars [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-10-28T12:28:00Z [Description] These Pumpkin Pie Bars are the perfect party-size dessert that everyone will love! https://iwashyoudry.com/pumpkin-pie-bars/ [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "6", "3", "1", "1", "2", "1", "1", "6", "2", "2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "egg", "cold water", "pumpkin puree", "heavy whipping cream", "evaporated milk", "eggs", "brown sugar", "pumpkin pie spice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.6 [FatContent] 16.5 [SaturatedFatContent] 9.8 [CholesterolContent] 109.5 [SodiumContent] 190.1 [CarbohydrateContent] 44.6 [FiberContent] 0.8 [SugarContent] 26.1 [ProteinContent] 5.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F. Lightly grease a half sheet baking pan (13\"x18\"x1\"] with non-stick spray and set aside.", "Combine the ingredients for the crust in a food processor and pulse several times until mixture resembles coarse sand. (see notes if you do not have a food processor].", "Pour into the baking sheet and press into an even layer. Bake for 15 minutes, remove from oven and set aside.", "Combine the ingredients for the filling in a large bowl and whisk together until smooth. Pour over the crust and smooth into an even layer if needed.", "Bake for an additional 25 to 30 minutes or until the center is set and no longer jiggly.", "Remove from oven and let cool completely. Cut into squares and top with whip cream if desired.", "Enjoy!", "Notes.", "If you do not have a food processor, combine the ingredients for the crust in a large bowl and use a fork to cut in the butter until the mixture resembles coarse sand.", "*This recipe can be made in a 9\"x13\" cake pan, but will need a few minutes longer cooking. Check center of cake pan for doneness." ]
[Name] HOMEMADE OLD EL PASO SEASONING [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-10-28T14:50:00Z [Description] Why buy it when you can make your own… Using only 12 ingredients, this seasoning is better than the ones from the store! VIDEO https://www.youtube.com/watch?v=-fBRN_pUYzk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/U4SZpppYTHmen5mt338h_Homemade-Old-El-Paso-1024x765%5B1%5D.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cornmeal", "sweet paprika", "onion powder", "garlic powder", "ground cumin", "chili powder", "cocoa powder", "dried oregano", "cayenne pepper", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.6 [FatContent] 7.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 4877.6 [CarbohydrateContent] 64.6 [FiberContent] 18.0 [SugarContent] 3.7 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 1/4 cup [RecipeInstructions] In a small bowl, mix all the ingredients together and store in an airtight container. Store it in a cool, dry place. This lovely seasoning will keep for up to 4 months. This recipe mix makes a 1/4 cup.
[Name] Mexican Salmon [AuthorId] 1508753 [AuthorName] Lisa B. [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2018-10-28T16:13:00Z [Description] Make and share this Mexican Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["salmon fillet", "garlic clove", "salt", "cumin", "salt", "paprika", "chili powder", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.1 [FatContent] 10.3 [SaturatedFatContent] 1.9 [CholesterolContent] 104.6 [SodiumContent] 1346.8 [CarbohydrateContent] 2.4 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 47.2 [RecipeServings] 2.0 [RecipeYield] 3 [RecipeInstructions] Mix all dry spices together. press Garlic and rub all over salmon. cover with dry seasonings. drizzle w/ 1 tbsp olive oil over spices making paste. Grill 9-12 minutes depending on thickness. Serve with lime wedges.
[Name] Low Carb Chili [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2018-10-28T16:39:00Z [Description] Make and share this Low Carb Chili recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/56/xAWqCl9qQQufh4Y26WIq_Low%20Carb%20Chili.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1/2", "8", "2", "1", "1", "2", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "diced tomatoes", "tomato paste", "green chilies", "Worcestershire sauce", "chili powder", "cumin", "dried oregano", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.0 [FatContent] 18.1 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 769.7 [CarbohydrateContent] 12.3 [FiberContent] 3.5 [SugarContent] 5.9 [ProteinContent] 23.7 [RecipeServings] 10.0 [RecipeYield] 10 Cups [RecipeInstructions] ["In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized]. Add the garlic and cook for a minute or less, until fragrant.", "Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.", "Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.", "Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving." ]
[Name] The Best Homemade Caramel COrn [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-28T23:11:00Z [Description] Oh wow. This might be the best caramel corn I've ever made. Then again, maybe it's just buttery delicious, and I can't remember the other recipes I've made. Recipe courtesy of Meaningful Eats. I might make this again...and that rarely happens. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "light corn syrup", "kosher salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.1 [FatContent] 36.9 [SaturatedFatContent] 23.3 [CholesterolContent] 97.6 [SodiumContent] 705.5 [CarbohydrateContent] 56.9 [FiberContent] 0.1 [SugarContent] 47.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 250. Pop kernels in air popper. Place popcorn in a large oven safe bowl. I had to use multiple pans and bowls to fit it all. Just divide up the caramel amongst the popcorn as best you can. In a medium saucepan combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly. When mixture comes to a full boil, stir constantly to prevent burning for 5 minutes. After caramel mixture boils for 5 minutes, remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it. Pour caramel over popcorn and mix well to prevent burning for 5 minutes. Place in glass oven-safe bowls or on parchment-lined baking sheets and cook the caramel corn for an hour, stirring every 15 minutes. Remove from oven and pour onto parchment-lined sheet trays immediately. Personally, I cooked these in large lasagna type baking pans, and I didn't use any parchment paper. I stirred when it came out of the oven, and I broke it up but stirring in the pans worked just fine before putting into a serving dish.
[Name] Spiced Hot Apple Cider [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-10-28T23:46:00Z [Description] Make and share this Spiced Hot Apple Cider recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/8", "1", "1", "2", "4", "8"] [RecipeIngredientParts] ["apple cider", "nutmeg", "orange", "ground cinnamon", "cinnamon sticks", "whole cloves", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.6 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 5.7 [SodiumContent] 46.0 [CarbohydrateContent] 4.8 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the cider, cinnamon, nutmeg, cloves, and orange slices in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally. Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks and whipped cream, if desired.
[Name] Award Winning White Chicken Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-10-29T00:01:00Z [Description] I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "2", "3", "1", "1/2", "3", "3", "45", "8", "2", "4 -6", "3", "3", "2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "olive oil", "chili powder", "cumin", "salt", "cayenne pepper", "onions", "garlic", "white beans", "green chilies", "oregano", "low sodium chicken broth", "monterey jack cheese", "cheddar cheese", "sour cream", "scallion", "cilantro leaf", "sour cream", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 934.4 [FatContent] 49.8 [SaturatedFatContent] 25.8 [CholesterolContent] 221.1 [SodiumContent] 1110.1 [CarbohydrateContent] 49.2 [FiberContent] 10.2 [SugarContent] 7.3 [ProteinContent] 74.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spread chicken out in a roasting pan,. Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside. In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder], 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more]. Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil. Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream]. Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil]. Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest. Serve chili in bowls with garnished on top or on the side.
[Name] Sliced Chicken With Chunky Mushroom Gravy [AuthorId] 1580464 [AuthorName] Atherine [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-29T04:01:00Z [Description] Make and share this Sliced Chicken With Chunky Mushroom Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/4", NA, "6", "2", "2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "extra virgin olive oil", "mushrooms", "rosemary", "butter", "flour", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.5 [FatContent] 33.5 [SaturatedFatContent] 9.6 [CholesterolContent] 108.1 [SodiumContent] 519.1 [CarbohydrateContent] 5.9 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] 4 chicken breasts [RecipeInstructions] Coat chicken in 1 tbsp balsamic vinegar and 1 tbsp olive oil, then season with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5 minutes, then lower the heat to medium. Flip chicken and cook for 7 more minutes. Transfer chicken to a cutting board to rest. While chicken cooks, heat another skillet over medium heat and add the remaining 2 tbsp olive oil. Add the mushrooms and cook, stirring often, until dark brown; 10-12 minutes. Stir in 1 tbsp rosemary; season with salt and pepper. Scoot the mushrooms off to the side and add the butter to melt. Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 tbsp balsamic vinegar and the chicken broth. Stir the mushrooms back in and simmer until the gravy thickens; about 2 minutes. Add the remaining 1 tbsp rosemary and pepper to taste. Slice the chicken at an angle and serve with gravy and mashed redskin potatoes.
[Name] Beef Chili Nachos [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-10-29T15:04:00Z [Description] Bound to be a crowd favourite, these nachos have iron-rich beef as a hunger-curbing protein to help you power up. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/A1EXWzxBTqqOVLflCqlv_7faea026-1615-4ca1-ac4a-a04663e94c3e_fi.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "796", "398", "540", "1", NA, NA, NA] [RecipeIngredientParts] ["lean ground beef", "onion", "sweet pepper", "chili powder", "ground cumin", "diced tomatoes", "tomato sauce", "kidney beans", "frozen corn", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.2 [FatContent] 13.6 [SaturatedFatContent] 5.0 [CholesterolContent] 73.7 [SodiumContent] 1104.3 [CarbohydrateContent] 43.1 [FiberContent] 13.1 [SugarContent] 10.6 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated. Stir in tomatoes, tomato sauce, beans and corn. Cook over medium-high heat until boiling. Reduce heat to medium and simmer covered for 30 minutes or more, stirring occasionally. Spoon some of the chili over nachos arranged on a platter. Top with shredded cheddar cheese, sliced green onion and a dollop of sour cream (if desired]. Tip: Chili can also be served over baked potatoes, split soft buns or used to make quesadillas. Any chili leftovers make a great weekday lunch, so make a double batch.
[Name] Chicken and Shrimp Paella [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2018-10-29T15:06:00Z [Description] This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/JPe7j6i8QD21lLTanGUZ_6d72041d-e56a-4538-a9a0-028f6b3fc0be_fi.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "8", "1", "4", NA, "115", "4", "2", "1", "2", "591", "858", "858"] [RecipeIngredientParts] ["chicken thighs", "chicken drumsticks", "shrimp", "olive oil", "garlic cloves", "red bell peppers", "onion", "arborio rice", "diced tomatoes", "reduced-sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1514.3 [FatContent] 69.6 [SaturatedFatContent] 18.3 [CholesterolContent] 444.4 [SodiumContent] 1506.2 [CarbohydrateContent] 112.8 [FiberContent] 12.0 [SugarContent] 12.2 [ProteinContent] 103.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot] until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot. Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice] in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes. Add rice, stirring until translucent around edges; about 1 to 2 minutes. Add broth and chicken, bring to a boil. Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.
[Name] Green Eggs and Ham Scramble [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2018-10-29T15:08:00Z [Description] Eating a nutritious breakfast can keep you and your family satisfied and ready to take on the day. But with the morning rush to get out the door, this is easier said than done. Fortunately, some preparation saves you the long wait in the drive-thru line. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/7viiGAgiSs2WHbKb5FJS_bb41cd90-10b2-4e0f-948c-591a2aae9a4a_fi.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", NA] [RecipeIngredientParts] ["eggs", "cheese", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.3 [FatContent] 21.1 [SaturatedFatContent] 9.1 [CholesterolContent] 421.7 [SodiumContent] 1144.2 [CarbohydrateContent] 5.3 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 27.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Grease a medium-sized, microwave-safe bowl or deep dish with olive oil or butter.", "In a separate bowl, add all ingredients and beat until well blended. Pour into the microwave-safe bowl.", "Cook by microwaving in 30 second bursts, gently and carefully folding the eggs with a small spatula between each burst.", "Cook until eggs are almost set; about 2 to 3 minutes (microwaves may vary].", "Add scramble to a thermos, top with more shredded cheese (if desired] and tighten the lid.", "Enjoy within 5 to 6 hours." ]
[Name] Moroccan-Style Beef Kabobs [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-29T15:11:00Z [Description] Try this delicious recipe from Canada Beef, which features a zingy lemon dressing and lets you take advantage of those last warm days with the grill. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/t07bMRxXSPbJhD6ycHXL_8a57430d-1e1f-4180-a9d9-7add956f85b0_fi.jpg" [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "2", "4", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic cloves", "green onions", "fresh cilantro", "lemon", "mild curry paste", "olive oil", "gingerroot", "salt", "low-fat plain yogurt", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.2 [FatContent] 11.8 [SaturatedFatContent] 3.5 [CholesterolContent] 91.4 [SodiumContent] 134.5 [CarbohydrateContent] 8.8 [FiberContent] 2.1 [SugarContent] 5.2 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine 1/2 cup (125 mL] water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL] and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes. Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL] water; stir in 1/4 cup (50 mL] of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade. Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce. Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.
[Name] Romantic Heart Spaghetti Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT45M [PrepTime] PT1H15M [TotalTime] PT2H [DatePublished] 2018-10-29T19:30:00Z [Description] Celebrate your love with this giant heart-shaped spaghetti and meatball cake. It’s simple to prepare, over the top with flavor and ensures you have some leftover wine to drink with your sweetheart. Disclaimer: This article contains affiliate links, from which Food.com may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/Yv0DXc1lTouCDuQ6f7eM_0S9A8723.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/KRLpQRsWRUmAngEYk6Bg_0S9A8732.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/ufpPBCaT0GKWdFs1N6pg_0S9A8741.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/xijC6nAGSpC3AxCPPTIs_Spaghetti%20Cake%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/th3DX3QSH661fUxbuRfm_Spaghetti%20Cake%202.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/4UVsCRtYRhScM5ZkNKNS_Spaghetti%20Cake%203.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/fj0KBJWYTz2xHCz2a1b3_Spaghetti%20Cake%204.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/65/OdoRrkITR1uPboaKuRBi_Spaghetti%20Cake%205.jpeg" ] [RecipeCategory] Meatballs [Keywords] ["Spaghetti", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/2", "1/4", "2", "1/2", "1/4", NA, NA, NA, "1", "750", "5", "1", "16", "3", "8", "1/2", "1/4", NA] [RecipeIngredientParts] ["shallots", "garlic cloves", "fresh parsley leaves", "egg", "ground beef", "Worcestershire sauce", "salt", "ground pepper", "sriracha sauce", "olive oil", "yellow onion", "red wine", "garlic powder", "spaghetti noodles", "eggs", "mozzarella cheese", "alfredo sauce", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1314.4 [FatContent] 36.7 [SaturatedFatContent] 13.1 [CholesterolContent] 282.3 [SodiumContent] 2158.9 [CarbohydrateContent] 153.1 [FiberContent] 13.6 [SugarContent] 36.1 [ProteinContent] 54.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the Meatballs:", "Preheat oven to 350F Place a 24-count silicone heart baking mold onto a sheet tray.", "Add shallots, garlic cloves, parsley, and egg to a food processor. Pulse until finely diced. Add ground beef, breadcrumbs, milk, Worcestershire, salt, and pepper. Pulse until just combined.", "Press the mixture the heart mold, filling all the way to the tops of the cavities. Set aside in refrigerator while you prepare the spaghetti pie.", "For the Spaghetti Pie:", "Grease the inside of a 9.5-inch heart springform pan. Line the bottom and sides of the pan with parchment paper, cutting the parchment to size. Wrap the bottom and up around the sides with foil and place on top of a sheet tray.", "Heat about 1 tablespoon of olive oil in a pot over medium heat. Add onions and season with salt and pepper. Sauté the onions until softened, about 10 minutes.", "Add 1/4 cup of red wine. Simmer 2-3 minutes until reduced. Add marinara sauce and garlic powder and simmer 5 minutes. Remove from heat.", "Remove 1 cup of sauce and set aside.", "Add cooked spaghetti to the pot and toss to combine.", "Add beaten eggs to the pot and toss to combine.", "Transfer the spaghetti mixture to the prepared pan and press down to pack in tightly.", "Heat cream cheese in a microwave-safe bowl in 30 second intervals until soft and smooth. Pour cream cheese on top of the spaghetti and spread all over.", "Top with reserved marinara sauce and spread, leaving a small border of cream cheese. Sprinkle shredded mozzarella on top of the marinara. Bake for 40 minutes.", "After the spaghetti pie has been in the oven for 10 minutes, transfer the meatballs to the oven and bake for 30 minutes.", "Once finished baking, let the spaghetti pie rest while you garnish the meatballs. Carefully unmold the meatballs. Decorate the tops of each meatball with Sriracha – some with a heart outline, some with a large filled in heart, and some with a smaller heart in the center.", "Remove the collar from the spaghetti pie and carefully transfer to a serving platter. Heat the alfredo sauce in the microwave until warm and spread over top of the pie, leaving a small border of the marinara.", "Garnish all over with chopped parsley. Add some of the heart meatballs on top in the alfredo section. Serve remaining meatballs on the side with remaining bottle of wine!", "Buy the Heart Springform Pan now at Amazon ($14.95]: https://amzn.to/2QbyHl2.", "Buy the Heart Silicon Mold now at Amazon ($9.96]: https://amzn.to/2JnZVTc." ]
[Name] Crock Pot Beans in Molasses [AuthorId] 2937482 [AuthorName] Dommel09 [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-10-29T19:49:00Z [Description] Make and share this Crock Pot Beans in Molasses recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/69/3/R6qO6slQpSgUNGpiJFgw_Beans.JPG" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "3", "2", "1/2", "1", "6", NA] [RecipeIngredientParts] ["margarine", "butter", "molasses", "brown sugar", "salt", "dry mustard", "pepper", "onion powder", "water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.5 [FatContent] 15.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 775.2 [CarbohydrateContent] 26.0 [FiberContent] 0.1 [SugarContent] 20.1 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Rinse beans, cover with water and let soak overnight. Place all ingredients in crock pot and cook on low heat for 6 hours. Enjoy!
[Name] Football Buffalo Chicken Monkey Bread [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2018-10-29T19:49:00Z [Description] Tackle your taste buds with this giant monkey bread in the shape of a football. Each piece is stuffed with buffalo chicken and blue cheese, making this party dish a total game-changer. Disclaimer: This article contains affiliate links, from which Food.com may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/YRKO427tSYiyH3taiSmg_FOOTBALL_BUFFALO_CHICKEN_MONKEY_BREAD_094.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/8C3IMChSRamTYL62tlkM_FOOTBALL_BUFFALO_CHICKEN_MONKEY_BREAD_088.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/jimbyZJsS0qqg5NNrwcN_FOOTBALL_BUFFALO_CHICKEN_MONKEY_BREAD_091.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/r817mjcHT3KM67pJ9DO6_Football%20Buffalo%20Bread%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/0K0TREmzTGqlqKjhppa4_Football%20Buffalo%20Bread%202.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/2vVc11GIS4GBLtXcKgUj_Football%20Buffalo%20Bread%203.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/hIRLpSTkRyyIq7OFxqQq_Football%20Buffalo%20Bread%204.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/67/OiTV94JERh2tOYLAro9X_Football%20Buffalo%20Bread%205.jpeg"] [RecipeCategory] Breads [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "3/4", "1", "2", "1/2", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["chicken", "blue cheese", "butter", "garlic powder", "white vinegar", "sugar", "salt", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.7 [FatContent] 13.3 [SaturatedFatContent] 6.3 [CholesterolContent] 20.4 [SodiumContent] 619.1 [CarbohydrateContent] 18.1 [FiberContent] 0.4 [SugarContent] 3.3 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and spray a 12x7.75-inch football cake pan with nonstick cooking spray. Add chicken, blue cheese, and ½ cup of buffalo wing sauce to a bowl and toss to combine. Separate the biscuits and cut each round in half. Flatten each biscuit piece. Add about half a tablespoon of the chicken mixture to the center of each flattened dough piece. Pinch and seal, then roll into a ball. Add ½ cup buffalo sauce, melted butter, garlic powder, vinegar, sugar, and salt to a liquid measuring cup. Whisk. Microwave 30 seconds and whisk again. Brush some of the mixture into the bottom of the greased pan. Dip each ball in remaining sauce and place into the cake pan. You should have enough balls to cover the entire cake pan, with three balls in the center making a second layer. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until golden brown. If the outer dough starts getting too brown during baking, cover with foil. Let cool for 5 minutes. Invert the football bread onto a serving platter. Brush all over with buffalo sauce and immediately garnish with chives. Decoratively pipe the football stitching with the Ranch dressing. Serve with extra dipping sauce on the side. Buy the Football Cake Pan now on Amazon ($11.75]: https://amzn.to/2Szi4Se.
[Name] Candy Sweetheart Pie [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2018-10-29T20:07:00Z [Description] Turn an ordinary box of chocolates into a spectacular strawberry-and-chocolate pie that’s light, creamy and decadent. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/3Lp3XyVXT5aYXtLzP2ho_untitled-9194.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/lozM6RARTwWcFbaeSKyQ_Candy%20Sweetheart%20Pie%205.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/LWzPT7TTC20PPrOk9tOQ_untitled-9180.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/wbf9VgU2Rdikgiwwli0W_untitled-9186.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/2AJ5O77SNy4Nl8iU46Us_Candy%20Sweetheart%20Pie%202.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/6eFjI2weQsuOJInmjEGv_Candy%20Sweetheart%20Pie%203.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/IMSZM3zlQEiSXK4wMYBI_Candy%20Sweetheart%20Pie%204.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/68/UORzXPqPQ3OKvdzW42RU_Candy%20Sweetheart%20Pie%201.jpeg" ] [RecipeCategory] Pie [Keywords] ["Candy", "Dessert", "Strawberry", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "12", "1/4", "2", "1", "1/2", NA, "8", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["dark chocolate", "instant espresso powder", "heavy cream", "heavy whipping cream", "confectioners' sugar", "cream cheese", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4218.9 [FatContent] 380.5 [SaturatedFatContent] 220.8 [CholesterolContent] 617.1 [SodiumContent] 1487.8 [CarbohydrateContent] 261.4 [FiberContent] 62.5 [SugarContent] 119.4 [ProteinContent] 68.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula. Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling. Add whipped cream, confectioners’ sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed. Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture. Transfer mixture to the crust.
[Name] Goalpost Cookies [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2018-10-29T20:14:00Z [Description] Touchdown! Score big at your next tailgating party with these adorable sugar cookies, which are coated in colorful, football-themed sprinkles and frosting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/69/gYr2JUa4RX6KTP1rfym0_untitled-8359.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/69/r3keitMQh6PBm2GBE5ph_Goalpost%20Cookies%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/69/PbAZoYnQN22TZx4uCuuP_untitled-8353.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/69/gc6dnYHvT7CEjrh5nzfi_Goalpost%20Cookies%202.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/69/wenceUAHRDiHKIKPJUFY_untitled-8350.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "10", "12", "12"] [RecipeIngredientParts] ["white chocolate", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.1 [FatContent] 11.3 [SaturatedFatContent] 6.6 [CholesterolContent] 6.4 [SodiumContent] 36.3 [CarbohydrateContent] 17.9 [FiberContent] 0.2 [SugarContent] 17.1 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees and line 2 baking sheets with parchment paper. Roll out the cookie dough to about ½ inch thickness between two sheets of parchment paper, then freeze for 15 minutes. Punch out 12 rounds with a 2 ½ inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet. Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies. Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds. Holding the base of the cookie (not the stick], dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry. Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry. Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies. Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost. Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.
[Name] Copycat Chick-Fil-A Hash Brown Scramble Burrito [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2018-10-29T21:00:00Z [Description] These are great piping hot or make a batch of these ahead of time, and toss them in the freezer for a quick and easy snack. Just reheat them in the oven at 350F for 20 minutes and you’re all set. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/70/josmeLKtTZKgkrrBuMFW_chick_fil_a_spicy_hashbrown_scramble_burrito_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/70/biFIIJwTSOMHCh6megPg_chick_fil_a_spicy_hashbrown_scramble_burrito_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/70/xFgji62dQmSSAxuJHTp3_chick_fil_a_spicy_hashbrown_scramble_burrito_03.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "6", "1/2", "1/2", "1/2", "1/2", "1 3/4", "1", "3", "1/4", "2", "1", "1", "2", "1", "8", "1/4", "1", "1/8", "4", "1"] [RecipeIngredientParts] ["pickle juice", "garlic powder", "onion powder", "chicken tenderloins", "egg", "all-purpose flour", "powdered sugar", "baking powder", "kosher salt", "paprika", "chili powder", "eggs", "monterey jack and cheddar cheese blend", "kosher salt", "flour tortillas", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4173.2 [FatContent] 368.7 [SaturatedFatContent] 71.3 [CholesterolContent] 563.4 [SodiumContent] 2776.7 [CarbohydrateContent] 139.1 [FiberContent] 10.6 [SugarContent] 13.1 [ProteinContent] 85.3 [RecipeServings] nan [RecipeYield] 4 burritos [RecipeInstructions] Hash Browns: Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside. Heat oven to 350 degrees F Line a baking sheet with paper towels. Wet mixture: In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture: Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix] one more time, set chicken aside. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Scrambled Eggs: In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9’x13’]. Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled. Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas. One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.
[Name] Copycat Shake Shack Chick'n Shack Sandwich [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2018-10-29T21:14:00Z [Description] Don’t like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/71/ipv3FMKKQlSeMOnQ8O81_shake_shack_chicken_shack_sandwich_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/71/r4sf7oS0TXujQ7JRLdRJ_shake_shack_chicken_shack_sandwich_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/71/3DVH2svzR9eF22zB2bh2_shake_shack_chicken_shack_sandwich_03.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "2", "1", "2", "1", "1/8", "2", "2", "1/2", "1", "6", "4", "1/2", "16"] [RecipeIngredientParts] ["fat-free buttermilk", "kosher salt", "fresh ground pepper", "buttermilk", "mayonnaise", "sour cream", "fresh chives", "fresh thyme", "fresh ground pepper", "chicken breasts", "all-purpose flour", "cayenne pepper", "baking powder", "iceberg lettuce", "dill pickle slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3271.1 [FatContent] 335.2 [SaturatedFatContent] 44.8 [CholesterolContent] 48.3 [SodiumContent] 4256.1 [CarbohydrateContent] 52.8 [FiberContent] 3.2 [SugarContent] 2.5 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 4 Sandwiches [RecipeInstructions] Marinade: Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight. Buttermilk Herb Mayo: In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve. Dry Mixture: Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag. One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken. Line a baking sheet with paper towels. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.
[Name] Copycat Chick-Fil-A Grilled Chicken Club Sandwich [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2018-10-29T21:27:00Z [Description] A healthy alternative to a fried sandwich, the Chick-fil-A Grilled Chicken Club is light and filling! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/72/1V3V3p4BRz2HS2ep7TGI_chick_fil_a_grilled_chicken_club_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/72/5BFIZLWSEuS7vaC4NKik_chick_fil_a_grilled_chicken_club_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/72/LgDelBidSB6ep4ZxbjVK_chick_fil_a_grilled_chicken_club_01.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "2", "2", "1", "2", "2", "4", "2", "1/2", "1", "4", "8"] [RecipeIngredientParts] ["white vinegar", "light brown sugar", "kosher salt", "granulated sugar", "orange zest", "garlic powder", "chicken bouillon cube", "chicken breasts", "butter", "green leaf lettuce", "tomatoes", "colby-monterey jack cheese", "smoked bacon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 676.6 [FatContent] 36.6 [SaturatedFatContent] 14.5 [CholesterolContent] 104.3 [SodiumContent] 2825.5 [CarbohydrateContent] 52.5 [FiberContent] 2.3 [SugarContent] 30.1 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 4 Sandwiches [RecipeInstructions] ["In a medium bowl whisk together ingredients for brine.", "Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.", "Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.", "Brush toasted buns with butter. Dividing evenly top each bun with lettuce, tomatoes, chicken, cheese, and bacon. Top with remaining bun halves. Serve hot." ]
[Name] Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT17M [PrepTime] PT25M [TotalTime] PT42M [DatePublished] 2018-10-29T22:16:00Z [Description] Make and share this Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun 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/53/73/73/9S6jt1jWQaOEsFZ1vVdv_cinnabon_chocolate_chip_cookie_cinnamon_bun_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/73/9ztxqs6eRRi4RxUqwKTB_cinnabon_chocolate_chip_cookie_cinnamon_bun_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/73/XcSNgC17TJesoKYQpHp8_cinnabon_chocolate_chip_cookie_cinnamon_bun_03.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] "all-purpose flour" [AggregatedRating] nan [ReviewCount] nan [Calories] 603.5 [FatContent] 24.9 [SaturatedFatContent] 8.1 [CholesterolContent] 27.3 [SodiumContent] 337.3 [CarbohydrateContent] 88.4 [FiberContent] 2.1 [SugarContent] 0.0 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 16 large cookies [RecipeInstructions] Directions: Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two]. Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2” strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total. Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces], chill on a pan until firm, about 10 minutes. Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form “sandwiches” place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie “sandwich” until the cinnamon dough is enclosed. Using your hands, roll the “sandwiches” into balls, being careful to keep the cinnamon dough within the cookie dough. Bake cookies: Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick. Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.
[Name] Apple-Pork Chop Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-10-30T02:06:00Z [Description] Make and share this Apple-Pork Chop Casserole 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/53/73/74/vBq3hjArRuaef9pBHFVa_IMG_0193.JPG" [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "8", "2", "2"] [RecipeIngredientParts] ["salt", "pepper", "boneless pork chops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.2 [FatContent] 16.1 [SaturatedFatContent] 5.1 [CholesterolContent] 124.4 [SodiumContent] 757.8 [CarbohydrateContent] 71.6 [FiberContent] 2.9 [SugarContent] 24.2 [ProteinContent] 44.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in skillet over med-high heat. Lightly salt and pepper pork chops. Cook pork chops in oil until both sides are browned. Meanwhile, prepare stuffing according to package directions. Pour pie filling into a lightly greased 13 x 9 inch baking pan; lay pork chops on top. Cover with stuffing. Bake, uncovered, at 325 for 45 minutes to 1 hour, until pork chops are cooked through.
[Name] Creamy Spaghetti Squash Bowls With Pancetta & Herbs [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H50M [PrepTime] PT30M [TotalTime] PT2H20M [DatePublished] 2018-10-30T18:42:00Z [Description] No need to roast the spaghetti squash before baking this creamy, no-carb dish. Crispy pancetta gives this “pasta” entrée the perfect salty crunch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/75/xLKpriRCSVCeI1EmDb7H_spaghetti%20squash%20bowls%20with%20pancetta%20herbs%20537375-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/75/tKxJz57QRhSZebEQw2yN_spaghetti%20squash%20bowls%20with%20pancetta%20herbs%20537375-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/75/UFsCs5YyQt6rmm1OmGbg_spaghetti%20squash%20bowls%20with%20pancetta%20herbs%20537375-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/75/ZWVbjYEjSua7txuWxTE1_Creamy%20Baked%20Spaghetti%20Squash%20Bowls%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/75/x5v9kaIVSVKF7b8ChajL_Creamy%20Baked%20Spaghetti%20Squash%20Bowls%202.jpeg"] [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", NA, NA, NA, "1", "2", "8", "1/2", "1", "1", "1/4", "8"] [RecipeIngredientParts] ["spaghetti squash", "olive oil", "salt", "pepper", "shallot", "garlic cloves", "cream cheese", "heavy cream", "parsley", "sage", "gruyere cheese", "pancetta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.1 [FatContent] 34.7 [SaturatedFatContent] 19.5 [CholesterolContent] 110.7 [SodiumContent] 275.6 [CarbohydrateContent] 28.4 [FiberContent] 0.3 [SugarContent] 1.9 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F and lightly grease a 9x13 inch casserole dish. Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper. Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and sauté until softened, about 7-10 minutes. Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat. Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere. Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork. Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. When the squash is finished baking, scrape the inside of the squash to release all the “noodles.” Add the pancetta to each squash bowl, and toss with tongs to combine. Garnish with chopped parsley.
[Name] Spaghetti Squash Pancakes [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-10-30T18:45:00Z [Description] These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/I3KouRcITVmmXm1cHNRc_spaghetti%20squash%20pancakes%20537376-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/p8BD7YriQeGcFwY4M7o9_spaghetti%20squash%20pancakes%20537376-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/wOkjMn8uRC6GEFhoSSVY_spaghetti%20squash%20pancakes%20537376-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/UeKw7tHQMyR7a5nHjnOQ_Spaghetti%20Squash%20Pancakes%203.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/WrG4ZjAJRyGcBegUkjbC_Spaghetti%20Squash%20Pancakes%204.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/BJKzg2GSeCcE72p55Kmg_Spaghetti%20Squash%20Pancakes%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/76/tNEKPBNtRjar298LnXE9_Spaghetti%20Squash%20Pancakes%202.jpeg" ] [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "2", "1", "1", NA, "1/2", NA] [RecipeIngredientParts] ["spaghetti squash", "eggs", "flour", "sugar", "vanilla extract", "baking powder", "salt", "butter", "blueberries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.3 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 46.5 [SodiumContent] 358.7 [CarbohydrateContent] 21.6 [FiberContent] 0.7 [SugarContent] 7.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 8 pancakes [RecipeInstructions] Add spaghetti squash and eggs to a food processer and pulse until smooth. Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined. Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side. Serve with maple syrup.
[Name] Spaghetti Squash Tacos [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-30T18:50:00Z [Description] Make and share this Spaghetti Squash Tacos 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/53/73/77/RGWE4Ub6TdmFMb51QVSi_spaghetti%20squash%20tacos%20537377-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/77/3fJLJRfsSIWsbNNadftn_spaghetti%20squash%20tacos%20537377.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/77/RHoNDmvTfq82nDv2BFf8_spaghetti%20squash%20tacos%20537377-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/77/w9AsVw6rR7S9m8qFZEtn_Spaghetti%20Squash%20Tacos%20.jpeg"] [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["scallions", "garlic cloves", "spaghetti squash", "flour tortillas", "cilantro", "chopped tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.6 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 627.0 [CarbohydrateContent] 12.4 [FiberContent] 1.9 [SugarContent] 1.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced scallions and garlic and sauté until softened, about 5 minutes. Stir in spaghetti squash and cook 2 minutes. Add taco seasoning and 2/3 cup of water and stir to combine. Let simmer until most of the liquid has disappeared, about 5-7 minutes. Serve with warm flour tortillas, sliced scallions, cilantro, tomatoes, and jalapenos.
[Name] Spaghetti Squash Tater Tots [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-10-30T18:57:00Z [Description] This healthy alternative to potato tots boasts parmesan and garlic flavors and is studded with fresh chives. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/ThQ34n98STignhlYwb0F_DSC04578-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/ThWZpc3uQQiTqd41ZqQE_DSC04579-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/ioFVQKG5S5i815CO5du3_DSC04580-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/hPBx5XCnTemdqqY0IxaJ_Spaghetti%20Squash%20Tater%20Tots%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/7d0liIu3QCuoEqg9H46w_Spaghetti%20Squash%20Tater%20Tots%202.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/1Zwz5PQFSLn9F0dfSohg_Spaghetti%20Squash%20Tater%20Tots%203.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/78/bxujWKgRl2VRJsoglMUu_Spaghetti%20Squash%20Tater%20Tots%204.jpeg" ] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["spaghetti squash", "panko breadcrumbs", "parmesan cheese", "egg", "chives", "garlic powder", "onion powder", "salt", "pepper", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 111.2 [FatContent] 3.9 [SaturatedFatContent] 1.7 [CholesterolContent] 52.0 [SodiumContent] 508.1 [CarbohydrateContent] 13.0 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped. Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine. Scoop mixture onto the prepared baking sheet using a ½ tablespoon measure. Shape into a small tot. You should have about 18 tots. Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown. Serve with ketchup.
[Name] Spaghetti Squash Pizza Crust [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-10-30T19:02:00Z [Description] This flourless pizza crust is flavored with parmesan, garlic and herbs, and is delicious with any combination of pizza toppings! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/79/v7Lfnf2fSyOCYt30T0AT_0S9A8757.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/79/w6j2BzSkQ8iKaic2JHFG_0S9A8744.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/79/CM1ZHgj8S2Kv7oBBFBmK_0S9A8748.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/79/eCwYk2bxQtqkUkZ8e1Pw_Spaghetti%20Squash%20Pizza%20Crust%201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/79/W5ebpPgSmieJCBmXrlZS_Spaghetti%20Squash%20Pizza%20Crust%202.jpeg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "3", "1/4", "1", "1", "1/2", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["spaghetti squash", "egg", "parmesan cheese", "mozzarella cheese", "garlic powder", "salt", "pepper", "tomato sauce", "mozzarella cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.9 [FatContent] 4.3 [SaturatedFatContent] 2.1 [CholesterolContent] 55.3 [SodiumContent] 424.0 [CarbohydrateContent] 7.5 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place a pizza stone in the oven and preheat to 400 degrees F.", "Squeeze liquid from the spaghetti squash and add to a bowl. Add remaining spaghetti squash pizza crust ingredients and mix with a fork until combined.", "Dump the mixture onto a piece of parchment paper. Dampen hands to prevent sticking and shape into a 9” circle about 1/4-inch thick.", "Transfer the crust on the parchment to the pizza stone and bake 15-20 minutes until browned around edges.", "To make your favorite pizza, we've provided some ideas, top crust with sauce and desired toppings and bake for 5-7 minutes." ]
[Name] Easy Instant Pot Mexican Rice [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-30T20:47:00Z [Description] Easy Instant Pot Mexican Rice all the great flavors of Mexican Rice made easy with the use of salsa and a few items from your pantry. Loaded with lots of flavor and convenience. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2 1/3", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "long grain white rice", "salsa", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 2.8 [SodiumContent] 783.4 [CarbohydrateContent] 55.9 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set the Instant Pot {6 Quart} to Saute setting. Saute olive oil and onion until translucent about 1 to 2 minutes. Add in rice and saute for 2 to 3 minutes. Stir in chicken stock, salsa, and salt into the rice. Lock the lid in place, set to manual high pressure and turn time down to 10 minutes. Make sure the steam valve is set to sealed. Once the time is up, push the steam valve open and let all the steam release. Fluff the rice with a fork and serve.
[Name] Iranian Herb Fritters from SIMPLE [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-10-30T20:47:00Z [Description] Recipe courtesy of SIMPLE by Yotam Ottolenghi, 2018. These can be snacked on as they are, at room temperature, or served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce, just blitz 3 tbsp/50g tahini, 1 1/2 cups/30g parsley, 1/2 crushed garlic clove, 2 tbsp lemon juice, and 1/8 tsp salt for 30 seconds and pour in 1/2 cup/120ml water. Adding the water last allows the parsley to get really broken up and turns the sauce as green as can be. This sauce is lovely spooned over all sorts of things—grilled meat and fish and roasted vegetables, for example—so double or triple the batch and keep it in the fridge. It keeps well for about 5 days. You might want to thin it with a little water or lemon juice to get it back to the right consistency. These fritters are a bit of a fridge-raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for 1 day in the fridge. Alternatively, pile the fritters into pita bread with condiments, such as a combination of yogurt, chile sauce, pickled vegetables, and tahini. You’d just need one fritter per person, rather than two. Makes eight fritters, to serve four to eight (depending on whether everyone is having one in a pita or two as they are). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/81/OlJHHYbLRPm6W3miJOey_OTTOLENGHI%20SIMPLE_Iranian%20Herb%20Fritters.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2", "1", "3", "1/3", "8", NA, "1/4"] [RecipeIngredientParts] ["dill", "basil leaves", "cilantro leaves", "ground cumin", "barberries", "walnut halves", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.4 [FatContent] 31.5 [SaturatedFatContent] 5.8 [CholesterolContent] 372.0 [SodiumContent] 349.3 [CarbohydrateContent] 23.6 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside. Put 2 tbsp of the oil into a large nonstick pan and place over medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can—you want each of them to be about 5 inches/12cm wide—otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden brown. Transfer to a paper towel–lined plate and set aside while you continue with the remaining batter and oil. Serve warm or at room temperature. BUY THE BOOK HERE: https://www.amazon.com/Ottolenghi-Simple-Cookbook-Yotam/dp/1607749165/.
[Name] Taco Stuffed Lumaconi [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2018-10-30T20:57:00Z [Description] Make and share this Taco Stuffed Lumaconi 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/1802649943/6DhPIrYSeGDWALpdnlww_EC_Taco%20stuffed%20lumaconi.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "250", "1", "3", "160", "1/2", "1", "1/2", "100", "1/2", "50"] [RecipeIngredientParts] ["jumbo pasta shells", "ground beef", "olive oil", "chopped tomatoes", "swiss cheese", "tomato puree", "chopped tomatoes", "swiss cheese", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.6 [FatContent] 24.4 [SaturatedFatContent] 9.5 [CholesterolContent] 67.3 [SodiumContent] 357.4 [CarbohydrateContent] 65.8 [FiberContent] 5.1 [SugarContent] 7.3 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking. Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink. Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and ½ cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly. Fill each lumaconi with 1 tablespoon of the meat mixture. Spoon tomato puree, mixed with ½ tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top. Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese. Sprinkle with crumbled tortilla chips. Cover dish with aluminum foil and bake in preheated oven at 180°C for 30 minutes or until hot and cheese is melted.
[Name] Homemade Mincemeat Filling [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2018-10-30T21:26:00Z [Description] Green Tomatoes or tomatillos are the base for this recipe along with any other fruits you have laying around.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/stUs4mFpQSuvWrtDI5L1_Mincmeat%20in%20pot%20web.png" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "Sweet", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8 -10", "6 -8", "6 -8", "2", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["green tomatoes", "apples", "cranberries", "honey", "sugar", "salt", "cinnamon", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.5 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 119.0 [CarbohydrateContent] 72.8 [FiberContent] 8.5 [SugarContent] 42.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Watch the video: https://youtu.be/JeP16cPFi8o. Place green tomatoes in a large pot, cover half way with water. Boil until soft, then mash with a potato masher. It should be the consistency of runny applesauce, add more water if necessary. Add applesauce, chopped and dried fruits. If you have any jam or preserves laying around, you can add that too! Simmer slowly and stir often, every 10-20 minutes so it doesn’t scorch. After a couple hours, the fruit should be mostly broken down, and the consistency should be similar to thick applesauce. Add honey or sugar, to taste, along with the cinnamon and cloves. Once you’re pleased with the flavor, simmer for another hour to allow flavors to blend together. Cool. To make your Mincemeat pie, put 4cups of Mincemeat into a pie shell. Add top crust and bake.
[Name] Creamy Vegan Mac & Cheese [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-30T22:54:00Z [Description] A creamy cashew-based sauce which gets its gooey texture from blended potato! I like to top it with breadcrumbs and send it for a brief grilling in the oven to crisp them up but you can leave that step out if you'd like. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/84/wpUwRrMaRQaULTFBXbB7_IndulgentVegan-6640.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/84/3OopvWfPSjuWeGzbhoLI_IndulgentVegan-6634.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/vGD1XLCTVi2chZNYonE6_IndulgentVegan-6633.jpg"] [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "3/4", "1", "1 1/2", "1", "1", "3", "1", "1", "2", NA, NA, "1/4", "14"] [RecipeIngredientParts] ["olive oil", "potato", "cashews", "water", "garlic granules", "nutritional yeast", "soy sauce", "miso", "mustard", "apple cider vinegar", "lemon juice", "salt", "black pepper", "macaroni noodles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.5 [FatContent] 38.9 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 552.0 [CarbohydrateContent] 103.9 [FiberContent] 8.6 [SugarContent] 6.8 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 4 tbsp of the olive oil in a large pot over a medium-low heat. Add the onion to the pot and saute until it starts to brown slightly – about 10 minutes. Add the potato, cashews, water, smoked paprika, garlic granules, nutritional yeast, soy sauce/miso, and mustard to the pot. Bring to the boil and turn down to simmer – leave for 15 minutes so that the potatoes and cashews can soften. Pour the contents of the pot into the jug of a high-speed blender along with the apple cider vinegar and blitz until completely smooth, adding more water if needed to get the right sauce texture. Taste and season with salt and black pepper. Cook the pasta in a large pot of well-salted boiling water according to the package directions. Drain and return the pasta to the pot. Pour the sauce in and stir together – taste again and add more salt and pepper if needed. Tip into an oven-proof serving dish. Preheat your oven grill to the highest setting. Toss the breadcrumbs with the remaining 2 tbsp of olive oil and a pinch of salt. Sprinkle the breadcrumbs over the pasta. Place the pasta under the grill in the oven and let it crisp up the breadcrumbs – this will only take a couple of minutes so watch it carefully. Serve immediately.
[Name] Vegan Pasta Bolognese [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-10-30T23:02:00Z [Description] A classic comfort food, the meat is replaced with mushrooms and red lentils here. I shred the mushrooms on a box grater to give them a meaty texture and add marmite and soy sauce for a rich depth of flavour. The best pasta to serve this with is something long and noodley like spaghetti or pappardelle. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/85/TRZyX5ZaS8WGrIoWzZJ0_IndulgentVegan-6573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/85/UJixEECFS1tgSEYM7agB_IndulgentVegan-6581.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/85/gLgntF1iSkS2Te7n3w3k_IndulgentVegan-6583.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "1", "1", "1/4", "1", "1", "3", "1", "1/2", "2", "1/4", NA, NA, "12"] [RecipeIngredientParts] ["carrots", "celery", "olive oil", "portabella mushroom", "fresh rosemary", "sun-dried tomato", "dried oregano", "chopped tomatoes", "soy sauce", "red wine", "red lentil", "salt", "black pepper", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.4 [FatContent] 15.9 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 879.0 [CarbohydrateContent] 90.3 [FiberContent] 9.0 [SugarContent] 13.2 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely dice the carrots, celery and onion. Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat. Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown. Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using] and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it’s getting too dry. Season with salt and black pepper, to taste. Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.
[Name] Vegan Sticky Buns [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2018-10-30T23:09:00Z [Description] Nothing better than a gooey sticky bun! The dough is made fluffy by using a method where you pre-cook some of the flour with water to make a paste. This is then mixed into the main dough and helps make the final rolls soft and pillowy without needing to use eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/86/DseU3ywQTlHQwl9LMg0q_untitled-6597.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/86/vBgAu2NdTQOiyP4cTd7d_untitled-6600.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/86/b2fW1AvQRy39ORRHczsc_untitled-6602.jpg"] [RecipeCategory] Breads [Keywords] ["Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "2", "1", "4", "1/4", "1", "1/4", "1/2", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "water", "dry active yeast", "water", "all-purpose flour", "granulated sugar", "salt", "vegan butter", "light brown sugar", "maple syrup", "walnut halves", "ground cinnamon", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.9 [FatContent] 11.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 201.8 [CarbohydrateContent] 61.9 [FiberContent] 2.4 [SugarContent] 25.4 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Make the paste: Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool. Make the dough: In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of extra oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours. Make the topping: Cream the butter and sugar together in a medium bowl. Scoop out 1/3 cup of this mixture and place into a separate bowl – to this 1/3 cup of mixture add the maple syrup and stir until smooth then stir in the walnuts. Dot this walnut mixture over a deep 9x13-inch baking pan and place into the oven – turn the oven on to 350 F and leave the pan in there until the mixture has melted. Remove from the oven and spread the mixture over the base of the pan so it’s evenly coated. To the remaining butter-sugar mixture, add the cinnamon and flour. Stir together until smooth. Shape the rolls: Roll the dough out to a 18 x 12-inch rectangle. Spread the cinnamon-butter mixture you made earlier over the surface of the dough. Starting at the short edge, roll the dough up into a log. Cut into 12 equal pieces and place cut side down into the prepared baking tray. Cover with a damp cloth and set aside for 30-40 minutes in a warm place until almost doubled in volume. Meanwhile, preheat the oven to 350°F. Uncover the rolls, bake for 25-30 minutes until golden on top. Remove from the oven and run a knife around the edges of the buns to loosen then flip out onto a baking tray whilst still hot. Let cool and then serve.
[Name] Vegan Korean Fried 'Chicken' [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-10-30T23:18:00Z [Description] These little bites are made a seitan, a meat substitute made from a protein called vital wheat gluten. You can find it in health food stores or online and it comes as a flour which you make into a dough. Here I've deep fried little pieces of it and then coated them in a hot-sweet sauce made with a Korean fermented chilli paste called gochujang - many brands of it are vegan but just check the label to make sure! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/87/41uC65eiRt6OiMCmn01a_IndulgentVegan-6625.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/87/w3esBAYxQH29Cm9SkW25_IndulgentVegan-6620.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/87/njvKkswOQwePghdeEzIp_IndulgentVegan-6611.jpg"] [RecipeCategory] Korean [Keywords] ["Asian", "Vegan", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "1", "1", "2/3", "1/2", "1", "1/2", "2", "2", "6", "1", "4", "1", "2", "1", "1"] [RecipeIngredientParts] ["vital wheat gluten", "garlic granules", "dried oregano", "ground black pepper", "salt", "vegetable broth", "olive oil", "milk", "cornstarch", "Chinese five spice powder", "garlic granules", "rice vinegar", "light brown sugar", "ginger", "garlic cloves", "soy sauce", "sesame seeds", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.5 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.8 [SodiumContent] 148.5 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 2.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 30-40 pieces [RecipeInstructions] In a large bowl mix the vital wheat gluten, garlic granules, dried oregano, black pepper and salt. Add the vegetable broth and olive oil. Stir until you get a spongey dough. Tip out onto a clean work surface and knead for a few minutes to make the dough come together. Pinch off ½-inch chunks of dough and place into a steamer basket – I use a bamboo steamer lined with baking paper with holes poked in it, I can stack up the layers of the steamer so I can steam the whole batch of seitan at once. Place the steamer over a large pan of boiling water and on the stove on a low heat. Let steam for 40 minutes, topping the pan up with more water as needed to stop it going dry. Remove from the steamer and let cool. Take two wide, shallow bowls and place the non-dairy milk into one and the cornstarch, 5-spice and garlic garnules into the other. Dip the seitan pieces into the non-dairy milk then into the cornstarch and place onto a baking sheet. Heat a ½-inch depth of vegetable oil in a deep skillet to 300°F Lower in a few pieces of coated seitan and cook until pale with a crust forming on the outside, remove to a baking sheet lined with paper towels. Repeat with all the seitan. Increase the heat of the oil to 350 F and lower in a few pieces of seitan. Cook until golden and remove to a baking sheet lined with fresh paper towels. Repeat with all the seitan then tip into a large bowl. Make the sauce by combining the sauce ingredients in a small pot and heating on the stove over a medium heat until bubbling. Pour the hot sauce over the fried seitan in the bowl and toss together using two large spoons to coat all the pieces in sauce. Tip onto a serving dish and sprinkle with sesame seeds and sliced scallions. Serve hot.

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