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[Name] Vegan Baked Cheesecake [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-10-30T23:21:00Z [Description] A combination of coconut milk and cashews make up the filling here. The crust is a simple vegan shortbread-like dough but if you can get hold of vegan cookies you can crush them up and mix with melted vegan butter to make a vegan cookie crust. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/88/gj38K4XGTXWo66IJpIS9_IndulgentVegan-6669.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/88/NKwHzMfoQTWltnIUHDHW_IndulgentVegan-6661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/88/rrtljzIRwycgSVRicFtw_IndulgentVegan-6674.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3", "1/2", "3", "1", "2", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "vegan butter", "cashews", "coconut milk", "cornstarch", "granulated sugar", "salt", "lemon juice", "vanilla extract", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.2 [FatContent] 34.6 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 408.8 [CarbohydrateContent] 53.2 [FiberContent] 2.3 [SugarContent] 20.4 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. In a bowl, rub together the flour, sugar and vegan butter until you get a crumbly mixture that when pinched together, forms a dough. Press into an 8-inch springform cake tin. Bake for 15-20 minutes until golden. Place the cashews into a pot of water. Bring to the boil and simmer for 15 minutes to soften. Drain and add the cashews to the jug of a high speek blender with the remaining filling ingredients, except the strawberries. Blend until smooth. Grease the sides of the cake tin and then pour in the cashew filling. Lower the oven temperature to 320°F Bake for 50-60 minutes until the sides of the cheesecake pull away from the tin and are slightly golden. Let cool then remove from the tin and top with the sliced strawberries before cutting and serving.
[Name] Vegan Tiramisu [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-10-30T23:25:00Z [Description] A classic Italian dessert made super easy by using whipped coconut cream and vegan cream cheese. I always dust the top of my tiramisu with a thick layer of cocoa powder to counteract the sweetness of the dessert. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/89/05LmVUoBQSOvcHPq10kF_IndulgentVegan-6756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/89/wMGUs3d5TvylhpWY5IlB_IndulgentVegan-6764.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/89/mbLlw6z1SYik9YHd4I7z_IndulgentVegan-6772.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/3", "1 2/3", "3/4", "1 1/2", "1/3", "2", "1", "1", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["coconut milk", "vegan cream cheese", "granulated sugar", "all-purpose flour", "granulated sugar", "baking powder", "coffee", "vanilla extract", "salt", "marsala wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.8 [FatContent] 31.1 [SaturatedFatContent] 14.7 [CholesterolContent] 0.0 [SodiumContent] 203.9 [CarbohydrateContent] 67.5 [FiberContent] 0.9 [SugarContent] 37.0 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and whisk until fluffy. Whisk in the vegan cream cheese and sugar until smooth. Chill until needed. Preheat the oven to 350°F Mix the flour, sugar, baking powder and salt in a medium bowl. Add the vegetable oil, coffee and vanilla and stir together until just smooth. Line an 8-inch square tin with baking paper and pour in the cake batter. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Set aside to cool then break into roughly 2-inch chunks. When ready to assemble gather 6-8 glasses. Mix the marsala and strong coffee in a wide, shallow bowl. Dip the cake chunks into the coffee mixture and place into the glasses to make the first layer. Top with a spoonful of the coconut cream. Repeat the dipping and layering until all the glasses are filled. Dust the tops of the glasses with a thick layer of cocoa powder and chill the glasses for at least an hour to set and soften.
[Name] Vegan Spinach-Artichoke Dip [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-10-30T23:30:00Z [Description] A rich dip which can be served hot or cold. It's great for dipping pizza crusts into! I've blended in white beans to give it more body and some extra protein but you can leave them out if you wish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/90/OA43F7OXQCm1LRluriIi_IndulgentVegan-6693.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/90/UL0LImVTaKbNg7XUx4zg_IndulgentVegan-6677.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/90/9E87P4XTB2IKSGTZbcs3_IndulgentVegan-6681.jpg"] [RecipeCategory] Spinach [Keywords] ["Greens", "Artichoke", "Vegetable", "Vegan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "6", "1", "1/2", "2", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["vegan mayonnaise", "vegan cream cheese", "white beans", "garlic cloves", "salt", "red pepper flakes", "nutritional yeast", "artichoke hearts", "spinach", "frozen spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.4 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 2.4 [SodiumContent] 294.8 [CarbohydrateContent] 27.7 [FiberContent] 11.2 [SugarContent] 1.6 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach. Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.
[Name] Vegan Chickpea Tikka Masala [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-30T23:33:00Z [Description] A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/91/tdDZ4291Qsqidhmu8Bes_IndulgentVegan-6649.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/91/jhDqRIPTfiaHVlxR2ClA_IndulgentVegan-6657.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/91/cSVq9bE5TBGmM6ORwdSz_IndulgentVegan-6647.jpg"] [RecipeCategory] Curries [Keywords] ["Indian", "Low Protein", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "5", "2", "6", "1/8", "1", "1", "1", "1", "1", "2", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "ginger", "cherry tomatoes", "ground turmeric", "ground cumin", "ground coriander", "garam masala", "salt", "tomato paste", "red pepper flakes", "water", "coconut milk", "chickpeas", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.9 [FatContent] 33.4 [SaturatedFatContent] 20.5 [CholesterolContent] 0.0 [SodiumContent] 976.1 [CarbohydrateContent] 69.3 [FiberContent] 12.6 [SugarContent] 10.2 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool. Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent – about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated. Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan. Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.
[Name] Vegan Margherita Pizza [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-10-30T23:40:00Z [Description] Making a homemade cashew 'mozzarella' is pretty easy to do and you can keep extra in the freezer for future pizza making! I like to use an uncooked tomato sauce and a no-knead dough to simplify things. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/92/Mf5721MTgagOBuiksCCA_IndulgentVegan-6777.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/92/vKawj7urQuUBbMDLtUSu_IndulgentVegan-6773.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/92/u2wm1Qn4RRChlS2TMVBY_IndulgentVegan-6780.jpg"] [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "2", "1", "4", "1 1/3", "1", "1", "1.5", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cashews", "water", "nutritional yeast", "salt", "apple cider vinegar", "garlic cloves", "tapioca starch", "all-purpose flour", "water", "salt", "chopped tomatoes", "salt", "dried oregano", "olive oil", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 727.9 [FatContent] 21.1 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1002.2 [CarbohydrateContent] 115.4 [FiberContent] 7.4 [SugarContent] 6.6 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 4 large pizzaz [RecipeInstructions] ["For the mozzarella:", "Soak the cashews in water overnight or place in a pot of boiling water and boil on the stove for 15 minutes to soften. Drain.", "Add the soaked cashews to the jug of a high speed blender along with the rest of the mozzarella ingredients. Blend until completely smooth.", "Pour into a medium pot and place on the stove over a medium-low heat. Cook until thickened, about 5-10 minutes, then pour into a bowl and set aside – this will thicken as it cools.", "For the pizza dough:", "Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.", "For the tomato sauce:", "In a bowl, combine the tomato sauce ingredients. Stir together and set aside.", "To make the pizzas:", "Split the dough into quarters and roll into balls – set aside for 30 minutes to rest, this will make the dough easier to work with.", "Lightly flour a countertop and place a ball of dough onto it. Dust with more flour. Use your hands to pat the dough down and then roll out into a large circle about 1/4-inch thick. You can use your hands to help gently stretch the dough until it’s thin enough. Transfer the circle of dough to a baking sheet and bake for 5 minutes until golden. Repeat with the rest of the dough so all your bases are baked.", "Spread a few tablespoons of tomato sauce onto each pizza base. Top with dollops of the ‘mozzarella’ and drizzle with olive oil. Sprinkle on some salt and black pepper then place each pizza back into the oven, one at a time, for 5-10 minutes until the crust is golden and the 'cheese' is starting to brown. Top with fresh basil and serve immediately." ]
[Name] Vegan Fettuccine Alfredo [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-10-30T23:44:00Z [Description] This is a light and silky sauce made from cauliflower. It's not as rich as a classic alfredo sauce but it's still creamy and delicious to pour over pasta! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/93/NoBR5Ue0SIuQeN1K4fvy_IndulgentVegan-7030.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/93/fGOUEdCbQ2q2aImMKJmf_IndulgentVegan-7032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/93/h9IX17osSQGzp7mSl02n_IndulgentVegan-7034.jpg"] [RecipeCategory] European [Keywords] ["Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "2", "300", "1/2", "1", "1", "3", NA, "12"] [RecipeIngredientParts] ["cauliflower", "onion", "olive oil", "garlic cloves", "vegan cream cheese", "vegetable broth", "salt", "soy sauce", "miso", "apple cider vinegar", "nutritional yeast", "black pepper", "fettuccine pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.0 [FatContent] 16.4 [SaturatedFatContent] 2.3 [CholesterolContent] 64.5 [SodiumContent] 423.7 [CarbohydrateContent] 58.8 [FiberContent] 4.3 [SugarContent] 2.5 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender. Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden – about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth. Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.
[Name] Vegan Galaxy Doughnuts [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-10-30T23:52:00Z [Description] Make and share this Vegan Galaxy Doughnuts recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/94/VlDIdGobQs2Df25UtVkq_IndulgentVegan-7056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/94/bRQqHUGRVS5Prq4adSKC_IndulgentVegan-7040.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/94/YObrPbNmR667l28GVukQ_IndulgentVegan-7047.jpg"] [RecipeCategory] Breads [Keywords] ["Vegan", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "2", "1", "4", "2", "1/4", "1", "1/4", NA, "1", "1 1/2 - 2 1/2", "1", NA, "1"] [RecipeIngredientParts] ["all-purpose flour", "water", "dry active yeast", "water", "all-purpose flour", "all-purpose flour", "granulated sugar", "salt", "powdered sugar", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.0 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 196.1 [CarbohydrateContent] 49.2 [FiberContent] 1.4 [SugarContent] 14.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 12-14 doughnuts [RecipeInstructions] ["Paste:", "¼ cup all-purpose flour.", "1/3 cup water.", "Dough:", "2 tsp active dried yeast.", "1 cup lukewarm water.", "4 cups plus 2 tbsp all-purpose flour.", "1/4 cup granulated sugar.", "1 tsp salt.", "¼ cup vegetable oil.", "Vegetable oil, for frying.", "Glaze:", "1 cup powdered sugar.", "1 ½ to 2 ½ tbsp soy cream or non-dairy milk.", "1 tsp vanilla extract.", "Food gel colouring.", "Small sprinkles.", "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 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.", "Once risen, punch the dough down and tip out onto a floured counter. Roll out to be 1/4-inch thick and use a 3-inch round cutter (or a glass that width] to punch out circles from the dough. Use a pastry tip to cut out the centre of each circle to make the doughnut hole. Place onto a floured baking tray and cover with a damp tea towel, leave in a warm place for 30 minutes to rise.", "Heat ½-inch depth of vegetable oil in a deep frying pan to 350oF. Gently lower in a few dougnuts into the oil. Let fry until golden underneath then flip and let it cook until the other side is golden. Remove to a baking tray lined with kitchen paper.", "For the glaze, stir together the powdered sugar, vanilla extract and soy cream in a medium bowl until you get a thick but drizzleable glaze. Divide between 4 small bowls. Leave one white. Colour one a very pale blue. Colour one a dark blue/purple. Colour another pink. Dollop a few dots of the dark blue and pink glaze into the light blue glaze. Swirl a few times with a spoon just to lightly combine then drizzle in some of the white glaze. Using a swooshing motion, dip a doughnut into the glaze and place glaze-side up on a wire rack to set. Repeat with the remaining doughnuts adding more of the dark blue/pink/white glaze to the bowl as needed. Decorate with a few sprinkles or edible glitter if you’d like for extra flair." ]
[Name] Vegan Burnt Ends Sandwich [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-10-30T23:55:00Z [Description] A sticky, smokey, sweet and salty sandwich. The smoked tofu adds a meaty flavour but you can use regular firm tofu and add some liquid smoke to the mixture instead if you need. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/95/BHYDrBqRTnOu3YITIC8K_IndulgentVegan-6706.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/95/XVE5doD9RGi75QKD5orC_IndulgentVegan-6705.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/95/gPYb1eXmS7eBkRg4DEKg_IndulgentVegan-6712.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "2", "4", "1/4", "2", "1/2", "1", "1/4", "1", "1", NA, NA, NA, "4"] [RecipeIngredientParts] ["cremini mushrooms", "olive oil", "smoked tofu", "barbecue sauce", "miso", "ground black pepper", "red onion", "apple cider vinegar", "sugar", "salt", "mustard", "vegan mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.6 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 719.2 [CarbohydrateContent] 14.1 [FiberContent] 1.0 [SugarContent] 9.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Heat a large, dry skillet over a medium heat and add the sliced mushrooms. Let the water come out of the mushrooms and once they start to shrink and brown, add in 1 tbsp of olive oil and stir. Cut the tofu into pieces a similar size to the cooked mushrooms and add to the skillet too along with ¼ cup of barbeque sauce, marmite and black pepper. Cook, stirring often, until the mixture has started to catch and burn slightly in places. Remove from the heat and stir in the remaining tablespoon of barbeque sauce and olive oil. Pickled onions: Heat the apple cider vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink. Cut the rolls in half. Spread on some vegan mayonnaise and mustard. Top with a few leaves of baby spinach if you’d like then spoon on the warm mushrooms and top with a few pickled onion bits. Sandwich together and serve warm.
[Name] Vegan Chocolate Fudge Cake [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-10-30T23:57:00Z [Description] Make and share this Vegan Chocolate Fudge Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/96/etOErOnDTI6trN6FkaQh_IndulgentVegan-6753.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/96/vt1gOIIR0aZVb2JCYDHq_IndulgentVegan-6728.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/96/Dw8qR6tqTSKk4NH8k7Wk_IndulgentVegan-6739.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "7", "1/2", "1", "3/4", "1 1/2", "2 1/3", "1/2", "1 3/4", "1 3/4", "1/2"] [RecipeIngredientParts] ["coconut milk", "bittersweet chocolate", "powdered sugar", "vanilla extract", "cocoa powder", "granulated sugar", "all-purpose flour", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.6 [FatContent] 25.7 [SaturatedFatContent] 11.9 [CholesterolContent] 0.0 [SodiumContent] 431.1 [CarbohydrateContent] 78.9 [FiberContent] 3.7 [SugarContent] 45.1 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed. Preheat the oven to 350°F Grease and line two 6-inch cake tins. In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined – it’s useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean. Let sit on a cooling rack for 10 minutes before turning out and letting cool completely. Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it’s light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.
[Name] Vegan Garlic Bread [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-10-31T00:05:00Z [Description] Buttery sticks of pillowy dough covered in garlic and parsley. I like to use a no-knead dough to make the whole process even easier. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/97/z77KERWTHqsWSZYYNjAW_IndulgentVegan-6807.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/97/E3XY0ZjQtC5826C6Y5jx_IndulgentVegan-6809.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/97/b1Dp5VLiS42YPXtFu8iy_IndulgentVegan-6802.jpg"] [RecipeCategory] Breads [Keywords] ["Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "2 1/2", "1/2", "3", "4", "1", NA, "1"] [RecipeIngredientParts] ["water", "dry active yeast", "all-purpose flour", "salt", "garlic cloves", "extra virgin olive oil", "vegan butter", "parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.3 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 333.5 [CarbohydrateContent] 60.8 [FiberContent] 2.4 [SugarContent] 0.2 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume. Grease a small baking tray with 1 tbsp of the olive oil. Punch the dough down and tip it out onto the prepared baking tray. Use your fingertips to spread it out into an oval about ½-inch thick. Cover with a damp towel and leave to rise in a warm place for 30 minutes until doubled in volume. Meanwhile preheat the oven to 350oF. Uncover the dough, score 1-inch wide strips along the dough and bake for 25-30 minutes until golden and slightly crisp. As the dough is baking heat the remaining olive oil, vegan butter and garlic together in a small pot over a low heat. Once the butter has melted, remove from the stove. Stir in the parsley and pour this over the hot bread.
[Name] Vegan Nachos [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-10-31T00:12:00Z [Description] A simple appetiser to whip up - the cashew sour cream doesn't require a long soak so you can make it at a moment's notice. I prefer a fresh tomato salsa for better flavour but if you're short on time you can use your favourite jarred salsa. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/98/MkmShfDQEuiCrnhfbaIw_IndulgentVegan-7079.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/98/Wot6hltlRlqZWEgOV5c2_IndulgentVegan-7064.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/98/qHfFSFfbRlqOhdNV5h1h_IndulgentVegan-7075.jpg"] [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1/2", "1", "1", "1", "5", "1/2", "0.5", "1", "1", "1/4"] [RecipeIngredientParts] ["cashews", "lemon juice", "salt", "garlic clove", "cherry tomatoes", "red onion", "lime, juice of", "salt", "tortilla chips", "cheese", "avocado", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.7 [FatContent] 27.1 [SaturatedFatContent] 5.9 [CholesterolContent] 9.0 [SodiumContent] 689.8 [CarbohydrateContent] 43.9 [FiberContent] 8.9 [SugarContent] 3.5 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the cashew cream: Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside. Make the salsa: Stir together all the salsa ingredients in a small bowl and set aside. Assemble: Preheat the oven to 350oF. Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt – this will vary depending on the brand but should only take a few minutes. Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.
[Name] Vegan Fried ‘Fish’ Tacos [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-10-31T00:15:00Z [Description] Using silken tofu coated in a crispy panko coating is a great sub for fish. You can mix up the fillings as you like them - you can leave the pickled onions and make a fresh tomato salsa or mash the avocado up to make guac. Whatever you fancy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/99/RZ9ZDEiyRAi8opqEhKTi_IndulgentVegan-6791.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/99/FiwnGf35QQawzCaZ3rN6_IndulgentVegan-6783.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/73/99/XrU5egIXTm71JxmuFueg_IndulgentVegan-6789.jpg"] [RecipeCategory] Mexican [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "2", "1/2", "1/2", "1", "1/2", "1", "1/2", NA, "1/4", "1", "8", NA, "1", "1/4", "1", "1"] [RecipeIngredientParts] ["silken tofu", "panko breadcrumbs", "plain flour", "salt", "cayenne pepper", "ground cumin", "milk", "cabbage", "avocado", "tortillas", "vegan mayonnaise", "red onion", "apple cider vinegar", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.3 [FatContent] 10.8 [SaturatedFatContent] 2.3 [CholesterolContent] 2.1 [SodiumContent] 944.8 [CarbohydrateContent] 58.2 [FiberContent] 5.7 [SugarContent] 6.5 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 8 small tacos [RecipeInstructions] Pat the tofu with a fiew pieces of kitchen roll to remove excess moisture. Use a knife to break the tofu into rough 1-inch chunks – I like them to be imperfect, not cubes, so they look nicer! Place the breadcrumbs into one wide shallow bowl. Place the flour, salt, smoked paprika, cayenne and cumin into another wide shallow bowl and stir together. Place the milk into a third wide shallow bowl. Take the chunks of tofu and gently coat them in the flour then the milk then the breadcrumbs and onto a baking sheet. Fill a deep frying pan with 1/2 -inch depth of vegetable oil. Place over a medium heat and let the oil get hot – sprinkle a breadcrumb in and if it start to bubble and brown, the oil is hot enough. Add chunks of breaded tofu to the oil and fry until golden underneath then flip and cook so it’s golden all over. Remove to a baking sheet lined with kitchen roll to drain. Repeat with the remaining tofu. For the pickled onion: Heat the apple cide vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink. Serve the hot fried tofu in warmed tortillas (I warm them over the lit gas ring of my stove], pickled onion, a smear of vegan mayo, some avocado and shredded cabbage.
[Name] Korean BBQ Sauce for Chicken or Anything -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-10-31T01:49:00Z [Description] a savory sauce for chicken or fish, tinkyada brand brown rice noodles with green beans, or any vegetable...or even for sweet potatoes? [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1", "1/4", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "fresh ginger", "tamari soy sauce", "dark brown sugar", "fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 859.4 [CarbohydrateContent] 11.8 [FiberContent] 0.1 [SugarContent] 10.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and finely grate ginger. Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil. Cook over medium heat until the sauce starts to thicken, about 2-3 minutes. Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
[Name] Apple Cider Glazed Pork Loin Roast [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-10-31T03:44:00Z [Description] I modified a recipe that I found on AllRecipes and wanted to save my version. (I can't leave anything alone!) Even my picky eater liked this, so hopefully you will, too! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", NA, "2", "1/4", "3", "1", "1 1/2", "2"] [RecipeIngredientParts] ["apple cider", "apple cider vinegar", "instant minced garlic", "dried rosemary", "onions", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.7 [FatContent] 16.8 [SaturatedFatContent] 6.0 [CholesterolContent] 137.9 [SodiumContent] 202.0 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 49.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cider, vinegar, half of the garlic, half of the rosemary, and half of the mustard in a sauce pan. When glaze starts to boil, start preheating the oven to 375 degrees F. Salt and pepper roast and then place in greased roasting pan. Roast pork for 30 minutes as the sauce reduces. If your glaze reduces quickly, turn heat to low to keep it warm. At the 25 minute mark, add the rest of the garlic and rosemary, as well as the onion to the sauce. Continue to reduce (if needed] otherwise, continue keeping the glaze warm. Spoon the warm glaze over the roast and continue to roast for 15 minutes. Allow roast to sit for 5 minutes before carving. Serve with pan juices.
[Name] FRENCH ONION SOUP GRATINÉE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-10-31T14:55:00Z [Description] With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy as an appetizer or even as a main course. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/GxK9aGY3Tk6HEK91mYC8_French-onion-soup-5_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "4", "1", "1/4", "1/2", "5", "4", "1", "1/2", "1/4", "1", "4", "1/2", "2"] [RecipeIngredientParts] ["butter", "olive oil", "onions", "garlic clove", "sea salt", "black pepper", "marsala wine", "low sodium beef broth", "dried thyme", "bay leaf", "asiago cheese", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 782.6 [FatContent] 39.3 [SaturatedFatContent] 20.8 [CholesterolContent] 80.4 [SodiumContent] 1017.3 [CarbohydrateContent] 62.3 [FiberContent] 7.0 [SugarContent] 17.4 [ProteinContent] 15.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often. Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf. Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl] on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes. Note: For a non-alcohol version, use sherry vinegar.
[Name] Baked Cocoa Kettle Corn [AuthorId] 2001346666 [AuthorName] vboese [CookTime] PT25M [PrepTime] PT12M [TotalTime] PT37M [DatePublished] 2018-10-31T16:23:00Z [Description] Baked Cocoa Kettle Corn is inspired by the classic kettle corn recipe that we all love. The traditional kettle corn is named because it is made in a kettle on top of the stove. This tasty recipe is made with a particular ingredient, and it is baked. What is the particular ingredient? Well, cocoa is that ingredient, adding the incredible flavor of chocolate, we all love, to a sweet, crunchy popcorn. Baking kettle corn makes preparation a win-win, you won’t have to worry about it burning, and clean up is so easy, you just toss the parchment paper in the trash…it can’t be any easier than that. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Kid Friendly", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "1/2", "1", "3", "1 1/2", "1/2", "1/4", "10"] [RecipeIngredientParts] ["corn syrup", "sugar", "water", "butter", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.5 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 9.2 [SodiumContent] 149.4 [CarbohydrateContent] 50.1 [FiberContent] 3.4 [SugarContent] 25.6 [ProteinContent] 2.7 [RecipeServings] 5.0 [RecipeYield] 10 Cups [RecipeInstructions] Add corn syrup, sugar, and water, to saucepan and heat on medium heat. Stir and continue cooking until sugar is dissolved and bring mixture to a light boil, cook for two additional minutes. Add vanilla, cocoa, butter, and salt to corn syrup mixture in saucepan, continue occasional stirring and bring back to a light boil, continue cooking for an additional 3-4 minutes, stirring occasionally. Pour hot cocoa corn syrup mixture over popcorn and mix well in large bowl. Next pour popcorn on to parchment paper on a large cookie sheet and spread to two kernels deep and place in preheated 275-degree oven. Bake 25 minutes remove from oven and let cool, as it cools break it apart with a large spoon. Once it is cooled, it is ready to serve or store in air-tight container.
[Name] Broccoli Salad [AuthorId] 972011 [AuthorName] Yearbook Mom [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-10-31T16:24:00Z [Description] Make and share this Broccoli Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/04/jyg42khMQOGTBgMdLJ4a_FFA64D41-9CE1-4D8B-BAE5-8C56E7221A4B.jpeg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "8", "1 1/2", "3/4", "1/8", "1/8", "2"] [RecipeIngredientParts] ["broccoli", "bacon", "sharp cheddar cheese", "mayonnaise", "white vinegar", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 125.0 [FatContent] 7.5 [SaturatedFatContent] 3.8 [CholesterolContent] 18.5 [SodiumContent] 165.8 [CarbohydrateContent] 9.2 [FiberContent] 2.6 [SugarContent] 4.0 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place broccoli, bacon, and cheese into large bowl. In smaller bowl combine the rest of the ingredients and whisk until smooth and sugar is dissolved. Pour mayonnaise mix into broccoli and stir well. Best if served chilled.
[Name] Honey Pecan Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-10-31T19:47:00Z [Description] Honey Pecan Pork Chops are coated in flour and pan-fried, then topped with a simple glaze of honey and pecans with a little chicken broth to thin the glaze, some Worcestershire sauce for flavor, plus a touch of cayenne pepper to balance the sweetness of the honey with a little heat. They can be on the table in under 20 minutes! https://spicysouthernkitchen.com/honey-pecan-pork-chops/ [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", NA, "1/2", "2", "1", "1/4", "1/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["boneless pork chops", "all-purpose flour", "butter", "olive oil", "chicken broth", "honey", "pecans", "Worcestershire sauce", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.8 [FatContent] 32.0 [SaturatedFatContent] 9.5 [CholesterolContent] 139.2 [SodiumContent] 201.3 [CarbohydrateContent] 31.7 [FiberContent] 1.8 [SugarContent] 18.2 [ProteinContent] 43.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with salt and pepper and coat with flour. Heat butter and oil in a large nonstick pan oven medium-high heat. Add pork chops to pan and cook 2 to 3 minutes per side. Remove from pan and keep warm. (I like to place them in a 200°F oven.]. Add remaining ingredients to pan. Simmer 2 minutes. Add pork chops back to pan and coat with sauce. Serve.
[Name] Baz’s Slow-Cooker Chilli [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT7H30M [PrepTime] PT10M [TotalTime] PT7H40M [DatePublished] 2018-11-01T02:25:00Z [Description] Adapted to a slow cooker recipe from one I found in the American Diner section of a Donna Hay cookbook I had. Original recipe used 1.5kg of pork neck, but I use cubed pork shoulder or beef (chuck, gravy, rump) [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1", "1", "2", "2", "1", "2", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["beef", "pork", "olive oil", "garlic cloves", "cayenne pepper", "ground cumin", "paprika", "chili powder", "cinnamon", "brown sugar", "chopped tomatoes", "chipotle chile in adobo", "tomato paste", "kidney beans", "black beans", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1333.8 [FatContent] 124.2 [SaturatedFatContent] 50.1 [CholesterolContent] 165.0 [SodiumContent] 774.6 [CarbohydrateContent] 31.0 [FiberContent] 9.5 [SugarContent] 10.2 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.\tSprinkle meat with salt and pepper. 2.\tHeat 1 tblsp of the oil in a large heavy based pan or wok over high heat. Add the meat and lightly brown all over (in batches, if necessary] approximately 10 minutes. Remove meat and put in the slow cooker. 3.\tReduce heat to medium low and add remaining oil. Cook onions and garlic until soft (8 to 10 mins]. 4.\tAdd cayenne pepper, cumin, paprika, chilli powder and cinnamon sticks, stir, and cook for 1 minute. 5.\tAdd vinegar, sugar, tomatoes, chipotle pepper, tomato paste and stock, turn to high heat, and bring to the boil. 6.\tCarefully transfer the mixture to the slow cooker, stir, and cook on low for at least 7 hours. (Add water if it gets dry towards the end.]. 7.\tBefore serving, add the kidney beans, black beans (or I prefer a can of each] for a further 5 minutes until they are heated through and serve with sour cream (if using] over steamed/boiled long grain rice.
[Name] Copycat Shake Shack Salted Peanut Butter Hot Chocolate [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-01T16:04:00Z [Description] Shake Shack has put a new spin on an old Classic. I didn’t think hot chocolate could be any more decadent, but, the smooth peanut butter adds a touch that’s delightful; and perhaps addictive! Don’t skip the salt...it really is something special. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/07/HuoaURsiRnGwZvMH6PYQ_shake_shack_salted_peanutbutter_hot_chocolate_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/07/NQIOe2l0SIm0OgmFa4Ar_shake_shack_salted_peanutbutter_hot_chocolate_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/07/w6g1AlF6T9O7mrmYyBQZ_shake_shack_salted_peanutbutter_hot_chocolate_02.jpg" ] [RecipeCategory] Beverages [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "2", "1/2", "1/3", "1/8", "1"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "real vanilla extract", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.4 [FatContent] 42.4 [SaturatedFatContent] 21.5 [CholesterolContent] 29.7 [SodiumContent] 279.8 [CarbohydrateContent] 33.9 [FiberContent] 8.3 [SugarContent] 19.2 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] 40 oz [RecipeInstructions] In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.
[Name] Copycat Shake Shack Chocolate Frozen Custard [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-11-01T16:06:00Z [Description] Make and share this Copycat Shake Shack Chocolate Frozen Custard 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/53/74/08/FjCB4VV0Tp6r55ziZIx0_shake_shack_chocolate_frozen_custard_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/08/l4BLe1TVTte33ksV9tyu_shake_shack_chocolate_frozen_custard_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/08/zlIM7JNbRJ6t4fA55Gqa_shake_shack_chocolate_frozen_custard_03.jpg" ] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "6", "1/2", "1/4", "1 1/2", "1 1/2", "1/8", "1/2"] [RecipeIngredientParts] ["bittersweet chocolate", "granulated sugar", "heavy cream", "salt", "real vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.4 [FatContent] 43.5 [SaturatedFatContent] 25.1 [CholesterolContent] 408.1 [SodiumContent] 159.6 [CarbohydrateContent] 36.0 [FiberContent] 1.8 [SugarContent] 30.0 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] 1 quart [RecipeInstructions] ["Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.", "In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.", "Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.", "Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.", "Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours." ]
[Name] Copycat Shake Shack Crinkle Cheese Fries [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT1H18M [PrepTime] PT45M [TotalTime] PT2H3M [DatePublished] 2018-11-01T16:08:00Z [Description] I didn’t know cheese sauce until I KNEW Shake Shack cheese sauce. Think of the best nacho cheese sauce you’ve ever had. Then forget it forever. This is its replacement. Pour it on homemade crinkle fries and, you’ve got yourself a new hobby. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/09/uvRVkj5S6iz85FaNsxU9_shake_shack_crinkle_cheese_fries_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/09/vWn5C2P7RoCBYKbo7gEi_shake_shack_crinkle_cheese_fries_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/09/lQ9Y1zgeQz2rYDImVN9Z_shake_shack_crinkle_cheese_fries_02.jpg" ] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/2", "2", "1", "2", "2", "4", "6", "2"] [RecipeIngredientParts] ["yellow onion", "whole black peppercorns", "kosher salt", "heavy cream", "white wine vinegar", "cheddar cheese", "Velveeta cheese", "russet potatoes", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1944.3 [FatContent] 195.3 [SaturatedFatContent] 47.3 [CholesterolContent] 111.2 [SodiumContent] 938.7 [CarbohydrateContent] 42.4 [FiberContent] 5.2 [SugarContent] 2.4 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] 1 batch of fries [RecipeInstructions] Sauce: In a large saucepan over medium, heat oil. Add onion, jalapeño, peppercorns, and salt. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Remove from heat. Add the cream and vinegar; allow to steep for 20 minutes. Meanwhile, In a deep heatproof bowl, combine cheeses. Place a fine mesh strainer over the bowl containing the cheese. Strain cream mixture over the cheese mixture. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and fully melted. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Cover with foil and set aside while preparing Crinkle Fries. Crinkle Fries: Fill a large bowl with cold water. peel potatoes, placing in water to keep from turning brown. Slice potatoes 1/2 inch thick lengthwise. Place potato slices in water as you work. Fill another large bowl with cold water. Bring a large pot of water to a boil. Place a slice of potato on your work surface. Using a crinkle cutter, and starting at one end of the potato, firmly press into the potato, making sure to punch all the way through to create the familiar wavy shape. Repeat your next cut 1/2- inch from the first, creating your first “crinkle fry” Submerge the fries in the prepared bowl of water. Continue with remaining potato slices. Rinse the cut fries in cold water, to remove excess starch. Set aside a few baking sheets topped with layers of paper towels. Cook fries in n boiling water in batches (so the water does not drop below a simmer] until they start to become slightly translucent, 4-5 minutes. Remove fries from water using a slotted spoon, or a spider, to prepared baking sheets. Pat fries dry thoroughly, and allow to cool fully (they can be placed in the refrigerator or freezer once they are no longer very hot] to speed cooling. In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 325°F Working in batches, fry until potatoes are a pale, and are not yet golden, 3 to 4 minutes a batch. Drain on paper towel-lined racks. Allow to cool completely. Tip: Fries can be frozen at this point; to assist in quick preparation in the future. To freeze: spread fries on a rimmed baking sheet lined with wax or parchment paper; place in freezer until frozen solid. Transfer fries to a resealable plastic bag until ready to cook. Cook the fries: Prepare two baking sheets by topping with a few layers of paper towels. Reheat cheese sauce if it has cooled. In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 375 degrees F. Working in batches, cook fries until golden brown and crisp, 2 to 3 minutes a batch. Drain on prepared baking sheets. Transfer fries to a platter, season with salt. Top with cheese sauce. Serve immediately.
[Name] Copycat Starbucks Secret Menu Keto White Tea Drink [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-11-01T16:25:00Z [Description] Secrets are fun when you know what they are! Peach flavored white tea is the base for this popular Starbucks favorite. Coconut cream makes it decadent, or... totally keto! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/10/h7JMB2ThuZQaBFrhSYAT_starbucks_secret_menu_keto_white_tea_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/10/lpvBRmdyQwiuPqdVXXwT_starbucks_secret_menu_keto_white_tea_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/10/mivAQmmZQEWROL432Qp6_starbucks_secret_menu_keto_white_tea_03.jpg" ] [RecipeCategory] Beverages [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "3", "2", "2", "1"] [RecipeIngredientParts] ["coconut milk", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 195.3 [FatContent] 20.4 [SaturatedFatContent] 18.1 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 3.0 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] In a small sauce pot bring 1 cup of water to a boil. Transfer to a medium heatproof bowl. Steep tea bags for 10 minutes. Add 1 cup of cold water to tea. Squeeze remaining tea from tea bags (into bowl] and discard, or save for later use. In a blender, combine half of the brewed tea, the coconut milk, and vanilla; blend on low until smooth. Transfer to a large bowl. Stir in remaining tea. Stir in stevia extract, tasting for desired sweetness, add as many drops as needed to reach desired flavor. Chill tea until ready to serve. Up to two days. Reblend before serving, if mixture has separated. To serve, pour Keto White Tea Drink over ice, top with whipped cream (if desired] serve immediately.
[Name] Copycat Starbucks Mango Dragonfruit Refresher [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-11-01T16:26:00Z [Description] Dragon Fruit is gaining popularity here all over the world, and with good reason! It’s delicious! You probably already know what it tastes like. If you’ve ever had Juicy Fruit gum... you’ve tasted Dragon Fruit! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/11/JPvXjNaiQVb3NytaLXrW_starbucks_mango_dragonfruit_refresher_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/11/mfvk9zjQ6Wgv0iaim0C0_starbucks_mango_dragonfruit_refresher_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/11/MPZ1JgVFTkSi0CqSxz8X_starbucks_mango_dragonfruit_refresher_02.jpg" ] [RecipeCategory] Beverages [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "1/2", "1"] [RecipeIngredientParts] "water" [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 161.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 39.9 [FiberContent] 0.3 [SugarContent] 39.7 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] completely smooth. Strain mixture through a fine-mesh sieve into a large bowl. Stir in reserved dragon fruit. Chill until ready to serve. To serve: Divide Dragon Fruit Refresher between ice-filled glasses, or serve chilled.
[Name] Copycat Shake Shack Vanilla Frozen Custard [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-11-01T16:55:00Z [Description] Make and share this Copycat Shake Shack Vanilla Frozen Custard 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/53/74/12/6XeoX3T7Sam9wbmqGS34_shake_shack_vanilla_frozen_custard_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/12/NFTsYjQYQIC6AWAN9Aft_shake_shack_vanilla_frozen_custard_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/12/LdLaH21AQQuEAUhEnXSO_shake_shack_vanilla_frozen_custard_02.jpg" ] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/2", "1 1/2", "1 1/2", "1/8", "2"] [RecipeIngredientParts] ["granulated sugar", "heavy cream", "fine salt", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.1 [FatContent] 41.1 [SaturatedFatContent] 24.1 [CholesterolContent] 338.9 [SodiumContent] 155.6 [CarbohydrateContent] 32.8 [FiberContent] 0.0 [SugarContent] 30.0 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] 1 quart [RecipeInstructions] Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby. In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer. Strain the custard into the prepared ice- bath. Stir in the salt and vanilla. Stir the custard frequently until it is no longer hot. Refrigerate custard until cold. Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.
[Name] Shack Salted Peanut Butter Hot Chocolate [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-01T17:56:00Z [Description] Shake Shack has put a new spin on an old Classic. I didn’t think hot chocolate could be any more decadent, but, the smooth peanut butter adds a touch that’s delightful; and perhaps addictive! Don’t skip the salt...it really is something special. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "2", "1/2", "1/3", "1/8", "1"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "real vanilla extract", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.3 [FatContent] 33.9 [SaturatedFatContent] 17.2 [CholesterolContent] 23.8 [SodiumContent] 223.8 [CarbohydrateContent] 27.1 [FiberContent] 6.7 [SugarContent] 15.3 [ProteinContent] 13.7 [RecipeServings] 5.0 [RecipeYield] 40 0z [RecipeInstructions] In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.
[Name] Copycat Starbucks Secret Menu Two-Toned Drink [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-11-01T18:04:00Z [Description] The Starbucks secret menu items are like shooting stars; watch out for them or they will fly past you so quickly you may miss them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/14/yhgyig8eTGyfySHGFEdY_starbucks_secret_menu_two_toned_drink_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/14/SSsXRCHhS9WbIZVDRGRa_starbucks_secret_menu_two_toned_drink_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/14/7GlJw3XLSIuiVuJJjsbX_starbucks_secret_menu_two_toned_drink_02.jpg" ] [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1/3", "1/3", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["granulated sugar", "pure vanilla extract", "tea", "coconut milk", "strawberry", "soymilk", "blackberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.8 [FatContent] 13.4 [SaturatedFatContent] 10.8 [CholesterolContent] 0.0 [SodiumContent] 94.7 [CarbohydrateContent] 99.7 [FiberContent] 2.1 [SugarContent] 75.0 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] 40 0z [RecipeInstructions] ["Vanilla Syrup:", "In a small saucepan, combine 1 cup water and 1 cup sugar, bring to a boil, stirring a few times with a wooden spoon to ensure sugar has dissolved. Remove from heat and stir in vanilla extract. Allow vanilla syrup to cool to room temperature.", "Pink Drink:", "Brew Acai tea with 6 tea bags and chop the strawberries, chop more for garnish if desired.", "Combine ingredients for pink drink in blender. Blend until smooth. Stir in additional chopped strawberries if desired. chill until ready to use.", "Purple Drink:", "Brew passion iced tea with 4 tea bags and chop the blackberries, chop more for garnish if desired.", "Combine ingredients for purple drink in blender. Blend until smooth. Stir in additional chopped blackberries if desired. Chill until ready to use.", "Assemble Drink:", "Dividing between 4 ice-filled glasses, carefully pour 6 ounces of Pink Drink into the bottom of each glass.", "To form the layered effect, slowly pour 6 ounces of the Purple Drink over a large spoon resting on the ice of the first glass. The spoon should help ensure the purple drink “floats” across the surface. If needed, adjust the angle of the spoon. Repeat with remaining glasses. Serve immediately." ]
[Name] Copycat Shake Shack 'Shroom Burger [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2018-11-01T18:19:00Z [Description] Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it’s gooood! You have to taste it to believe it. The ShackSauce is not to be missed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/15/dgPvxPOxTkKGunCCCIBf_shake_shack_shroom_burger_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/15/O9aHB9yBSP68LuQeBZOx_shake_shack_shroom_burger_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/15/fRarctstSNJx5YWsa0As_shake_shack_shroom_burger_03.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1/8", "6", "8", "1", "1/4", "1 1/2", "1 1/2", "1/2", "1/8", "3", "4", "6", "2", "8", "8", "8"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "Dijon mustard", "ketchup", "pickle juice", "ground cayenne pepper", "canola oil", "portabella mushrooms", "kosher salt", "fresh ground black pepper", "muenster cheese", "cheddar cheese", "onion powder", "garlic powder", "all-purpose flour", "panko breadcrumbs", "eggs", "green leaf lettuce", "plum tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2201.4 [FatContent] 195.1 [SaturatedFatContent] 24.3 [CholesterolContent] 231.2 [SodiumContent] 1257.3 [CarbohydrateContent] 87.7 [FiberContent] 5.5 [SugarContent] 8.8 [ProteinContent] 30.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees F. ShackSauce: In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use. Mushroom Stuffing: Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes. Mushroom Filling: Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture. Mushrooms Breading: Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside. Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil. Mushroom Frying: In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F. Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain. Dividing evenly, top bottom buns with fried ‘mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
[Name] Copycat Shake Shack Sausage Egg 'N Cheese [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-11-01T18:22:00Z [Description] The blend of herbs and spices are what make these breakfast sausages so tasty. Can’t get to a Shake Shack? Why not try making your own Shake Shack Sausage Egg 'n Cheese? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/16/55cNomyxRb6XV6ykqoro_shake_shack_sausage_egg_cheese_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/16/kEI1fENcSy1VWVSolvWq_shake_shack_sausage_egg_cheese_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/16/sUufBR4MS3mBeJOe7GDE_shake_shack_sausage_egg_cheese_03.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1/2", "1/4", "1/8", "1/8", "1 1/2", "3", "4", "4", "4"] [RecipeIngredientParts] ["maple syrup", "fresh sage", "garlic cloves", "kosher salt", "sweet paprika", "onion powder", "ground cayenne pepper", "fresh ground black pepper", "ground pork", "eggs", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 962.3 [FatContent] 67.0 [SaturatedFatContent] 25.5 [CholesterolContent] 345.0 [SodiumContent] 2086.3 [CarbohydrateContent] 37.6 [FiberContent] 1.3 [SugarContent] 12.0 [ProteinContent] 50.5 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Make Sausage Mix: Chop sage and garlic (or grate garlic on microplane] then in a medium bowl combine the maple syrup, sage, garlic, 1 teaspoon salt, paprika, onion powder, cayenne pepper, and black pepper. Add the pork and mix until thoroughly mix until fully combined, do not overmix. Transfer to a zip-top bag, or non-reactive container, with a cover; refrigerate 2 hours and up to 2 days. Form Sausage Patties: Using your hands, form the sausage mixture into 5-inch patties, about 1/3- inch thick. Heat a large cast-iron pan or griddle over medium-high until very hot, 6 to 7 minutes. Grease skillet with 1 tablespoon of vegetable oil. Cook sausage: Add the the sausage patties, gently pressing down with a spatula, in order to adhere to the pan. Cook, undisturbed, until bottom of sausage is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to “smash” lightly again; and sausage is dark golden brown on other side,and fully cooked through, 2 to 3 minutes more. Transfer sausage to a plate and cover to keep warm. Cook Eggs: Remove skillet from heat. Using paper towels, wipe any excess oil, or sausage bits from the skillet. If skillet is smoking hot allow to cool slightly. Replace skillet on heat, over medium; add remaining 2 tablespoons of vegetable oil and sprinkle with remaining teaspoon salt. Gently crack eggs into a bowl, being careful not to break yolks. Lower bowl with eggs close to skillet. Carefully pour eggs, one at a time skillet, trying to spacing out evenly. Cook eggs until just set on the bottom 1 to 2 minutes. Using a thin spatula (you may have to use the spatula to slice the egg whites between the eggs to separate them]. Carefully flip each egg and top each with a slice of cheese. Cover skillet with a baking sheet or pot lid large enough to cover eggs. Continue to cook until cheese has melted and yolks are still runny, or cooked to your preference 1 to 2 minutes more. Assemble Sandwiches: Split and toast sandwich buns. Dividing evenly, layer buns with eggs, and top each with sausage patties. Top each with bun tops and serve hot.
[Name] Copycat Shake Shack SmokeShack [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-01T18:26:00Z [Description] One cheeseburger...good….two cheeseburger, BETTER. Ever try a “smashie burger”? Shake Shack is famous for making them famous to the cityfolk. Crusty, juicy meat, loaded with delicious fixins’ have people standing in line. The ShackSauce is worth the wait alone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/17/8QmEoh6sRJeyEizuGVgj_shake_shack_smoke_shack_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/17/roQR0N0gSm6HXKzgitmA_shake_shack_smoke_shack_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/17/4vI2E4asSRa4fYDf2c7v_shake_shack_smoke_shack_02.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1", "3/4", "1/4", "1/8", "4", "4", "8", "16", "2/3"] [RecipeIngredientParts] ["ground beef", "kosher salt", "fresh ground black pepper", "Hellmann's mayonnaise", "Dijon mustard", "ketchup", "pickle juice", "ground cayenne pepper", "unsalted butter", "cheese", "smoked bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1842.2 [FatContent] 142.1 [SaturatedFatContent] 60.5 [CholesterolContent] 410.6 [SodiumContent] 4056.1 [CarbohydrateContent] 35.6 [FiberContent] 0.7 [SugarContent] 7.1 [ProteinContent] 103.6 [RecipeServings] 3.0 [RecipeYield] 4 burgers [RecipeInstructions] Heat oven to 150 degrees F. Place a rimmed baking sheet in the oven. After forming hamburger patties into 8 (5-inch] wide patties, about 1/3 inch-thick, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate. Shack Sauce: In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Heat butter in a cast-iron skillet over medium -ow. Place buns, split side down in skillet until golden, 2 to 3 minutes; transfer to a plate. Increase heat to medium-high, working in two batches place patties in the pan, Using a large, sturdy spatula, firmly press burgers into the pan making sure they “smash slightly” and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to “smash” lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to baking sheet in the oven. Off of the heat, using paper towels if needed, wipe any excess cheese or oil from the skillet. Repeat the process with the remaining burger patties. Assemble: Dividing evenly layer buns with a two cheeseburgers, two strips of bacon and chopped cherry pepper. Spread 1 tablespoon of ShakSauce on each top buns. Top burgers and serve hot, with additional ShakSauce on the Side.
[Name] Shake Shack Salted Peanut Butter Hot Chocolate [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-01T21:24:00Z [Description] Shake Shack has put a new spin on an old Classic. I didn’t think hot chocolate could be any more decadent, but, the smooth peanut butter adds a touch that’s delightful; and perhaps addictive! Don’t skip the salt...it really is something special. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "2", "1/2", "1/3", "1/8", "1"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "real vanilla extract", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.3 [FatContent] 33.9 [SaturatedFatContent] 17.2 [CholesterolContent] 23.8 [SodiumContent] 223.8 [CarbohydrateContent] 27.1 [FiberContent] 6.7 [SugarContent] 15.3 [ProteinContent] 13.7 [RecipeServings] 5.0 [RecipeYield] 40 oz [RecipeInstructions] In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.
[Name] Copycat Shake Shack Shack Attack Concrete [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT14M [TotalTime] PT59M [DatePublished] 2018-11-01T21:46:00Z [Description] How do you describe a frozen chocolate custard that has everything a kid could imagine putting in it? Maybe you could just call it a Shack Attack? Hint: Cookie dough, dark chocolate chunks, truffles and fudge sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/19/AYhsPXt1RLCdT6Y3ftoD_shake_shack_shack_attack_concrete_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/19/2Fdz7Z6UTueePXQMnzrN_shake_shack_shack_attack_concrete_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/19/BDebE6CkRFagzlR5b7Rn_shake_shack_shack_attack_concrete_02.jpg" ] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "0.5", "6", "7", "1", "4", "1/3", "1/3", "1/8", "8", "1/4", "1", "1/2"] [RecipeIngredientParts] ["Copycat Shake Shack Chocolate Frozen Custard", "custard", "dark chocolate", "heavy cream", "unsalted butter", "light brown sugar", "light corn syrup", "fine salt", "bittersweet chocolate", "real vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2630.3 [FatContent] 192.6 [SaturatedFatContent] 110.5 [CholesterolContent] 336.3 [SodiumContent] 680.8 [CarbohydrateContent] 255.2 [FiberContent] 29.1 [SugarContent] 70.4 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] 1 1/2 Quarts [RecipeInstructions] ["Make Chocolate Frozen Custard:", "https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.", "Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks.", "Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce.", "Fudge Sauce:", "in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles." ]
[Name] White Bubble up Pizza [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-11-03T15:12:00Z [Description] Make and share this White Bubble up Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/20/yzlaYvykSGeicbFA4Y7C_IMG_0194.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "2", "8"] [RecipeIngredientParts] ["alfredo sauce", "mozzarella cheese", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.0 [FatContent] 20.4 [SaturatedFatContent] 8.7 [CholesterolContent] 48.4 [SodiumContent] 1082.8 [CarbohydrateContent] 36.9 [FiberContent] 1.3 [SugarContent] 6.7 [ProteinContent] 21.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Cut biscuits into quarters and place in large bowl. Toss biscuits with alfredo sauce and garlic powder. Add chicken and mushrooms and half of the cheese. Toss until well blended. Spray a 13 x 9 inch pan with cooking spray. Pour biscuit mixture into pan, smooth out to make even, and top with remaining cheese. Bake for 25-30 minutes, or until biscuits are done.
[Name] Copycat Starbucks Bacon & Gruyere Sous Vide Egg Bites [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-11-03T18:23:00Z [Description] Ever wonder how Starbucks makes those perfect, tender egg bites? I just happened to know a great FAST way to make them at home, breakfast is on the table in a jiffy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/21/vrwg8LbR9C9I6jPegh93_starbucks_bacon_gruyere_sous_vide_egg_bites_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/21/ZIdVKXSsRO64hoXn2rmB_starbucks_bacon_gruyere_sous_vide_egg_bites_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/21/N0bPgzXSSGdp58fwpzu8_starbucks_bacon_gruyere_sous_vide_egg_bites_03.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "2", "1/3", "1/3", "8", "1/4 - 1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "cottage cheese", "monterey jack cheese", "gruyere cheese", "bacon", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 303.5 [FatContent] 23.1 [SaturatedFatContent] 9.3 [CholesterolContent] 403.7 [SodiumContent] 1000.6 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 21.1 [RecipeServings] 4.0 [RecipeYield] 8 Egg Bites [RecipeInstructions] ["Make filling:", "In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt.", "Form Eggs:", "Using a very small bowl (a custard cup, or a 5 oz ramekin will work well], press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8’’ at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.", "Cook Eggs:", "In a large pot, bring 6 inches of water to a simmer (185 - 200°F.] There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve." ]
[Name] Mexican Rice Bowl With Black Beans & Greens [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-11-04T14:31:00Z [Description] A wonderful and healthy dish served up in a big bowl, with Mexican flavors. This recipe came from an on-line cooking class I took and while this is veggie based, I have added ground pork, or spicy sausages to it with wonderful results. Serve over steamed rice with salsa, avocado and cilantro [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/1YWknXgzSX6erjxm8DLl_Mexican%20Rice%20Bowl22.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Black Beans", "Beans", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "4", "2", "6", "1", "1/2"] [RecipeIngredientParts] ["black beans", "water", "canola oil", "onion", "garlic cloves", "fresh cilantro", "salt", "chard leaves", "Hass avocado", "queso fresco", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 6.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 865.1 [CarbohydrateContent] 23.3 [FiberContent] 9.1 [SugarContent] 1.3 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] 1 Pot [RecipeInstructions] Prepare black beans: Place beans in a bowl, add water, and soak for at least 4 hours. Do not drain. Heat oil in a large, heavy soup pot over medium heat. Add onion and cook, stirring often until tender, about 5 minutes. Add half of garlic and cook, stirring until fragrant, about 1 minute. Add beans and soaking water. If beans are not covered by about 2 inches of water, add more. Bring to a gentle boil. Reduce heat to low, skim off any foam that rises. Cover and simmer for 30 minutes. Add salt to taste, the remaining garlic and cilantro. Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice. ASSEMBLE THE BOWL: Spoon rice into deep or wide bowls. Top with black beans and greens, making sure to ladle in plenty of broth. Garnish with avocados and chopped cilantro. Top with salsa and sprinkle with cheese and serve.
[Name] Baked Cream Cheese Jalapeno Poppers [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-04T17:35:00Z [Description] For some reason I thought this recipe called for sausage, and I added a pound of sausage to the mixture. I ended up with a lot more filling than I had jalapenos (I'll post the recipe as listed). Overall, these are super fast and easy and taste terrific Watch out for jalapeno hands. I always say I'll wear gloves this time...never do and regret it as I get it in my eyes and everywhere else. Recipe courtesy of allrecipes.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1 1/2", "12", "2"] [RecipeIngredientParts] ["cream cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.8 [FatContent] 9.7 [SaturatedFatContent] 5.7 [CholesterolContent] 30.7 [SodiumContent] 154.6 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] 24 jalapeno popper halves [RecipeInstructions] Preheat oven to 375. Line a baking sheet with foil or parchment paper. (I just use a large 9x11 glass baking dish and don't line anything--nothing sticks]. Blend cream cheese, cheddar cheese, and taco seasoning together in a bowl and spread into jalapeno halves an arrange on prepared baking sheet. Sprinkle bread crumbs over the cheese filling. Bake until the peppers are just tender, 20 to 30 minutes.
[Name] Absolutely Apricot Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2018-11-04T19:38:00Z [Description] Make and share this Absolutely Apricot Bread (Bread Machine) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/eTLWFLOeTEuxmwyY4P0I_IMG_0197.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/4", "2", "3", "1 1/2", "2", "3"] [RecipeIngredientParts] ["water", "butter", "bread flour", "salt", "dry milk", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.2 [FatContent] 3.2 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 381.2 [CarbohydrateContent] 41.0 [FiberContent] 2.1 [SugarContent] 9.4 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in to your machines fully assembled pan. Select the \"Basic\" or \"White\" cycle and press start.
[Name] Vegetarian Taco Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-04T23:48:00Z [Description] This is terrific, and so easy to make. I can't believe how fast it was ready. I used chicken broth instead of vegetable broth, but I will post as written. Recipe courtesy of I Heart Vegetables. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["30", "15", "15", "2", "1", "1", "1 1/4", "1", "1/2", NA] [RecipeIngredientParts] ["diced tomatoes", "black beans", "pinto beans", "vegetable broth", "water", "corn", "avocado", "feta cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 9.0 [SaturatedFatContent] 2.8 [CholesterolContent] 11.1 [SodiumContent] 628.1 [CarbohydrateContent] 48.0 [FiberContent] 16.4 [SugarContent] 6.9 [ProteinContent] 15.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot, add your diced tomatoes and begin cooking over medium heat. Rinse and drain the black beans and pinto beans and add to the pot. Add the vegetable broth and the water and stir until mixed. Add the corn and packet of taco seasoning mix. Cook over medium-low heat for 15 minutes or until heated through. While cooking prep your toppings. Dice avocado and get feta ready, and gather any additional toppings you prefer.
[Name] Slow Cooker Pasta E Fagioli [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-11-05T05:44:00Z [Description] Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!
[Name] Starbucks Egg White and Red Pepper Sous Vide Egg Bites [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-11-05T14:48:00Z [Description] Tired of snacking on plain boiled egg whites? Addicted to buying these scrumptious bites at The ‘Bucks? There’s nothing better than freedom. Make these tasty breakfast bites yourself. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/27/2GtmGKFISkeVeOQM1IXi_starbucks_egg_white_red_pepper_sous_vide_egg_bites_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/27/lfPC5BnWTZatlpq1cqZr_starbucks_egg_white_red_pepper_sous_vide_egg_bites_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/27/MNdRqSRhKN0UUZLn7Qo1_starbucks_egg_white_red_pepper_sous_vide_egg_bites_03.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "2", "1/4", "1/4", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["cottage cheese", "feta cheese", "monterey jack cheese", "roasted sweet peppers", "spinach", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.1 [FatContent] 5.0 [SaturatedFatContent] 3.0 [CholesterolContent] 17.2 [SodiumContent] 1581.3 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 1.8 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Make filling:", "In a medium bowl, whisk together egg whites, cottage cheese, feta cheese, Monterey jack, peppers, spinach and salt.", "Form Eggs:", "Using a very small bowl (a custard cup, or a 5 oz ramekin will work well], press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8’’ at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.", "Cook Eggs:", "In a large pot, bring 6 inches of water to a simmer (185 - 200°F.] There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve." ]
[Name] Copycat Shake Shack Shack Stack Burger [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2018-11-05T16:50:00Z [Description] Ever want the thing you love and the other thing you love at the same time? Shake Shack has a knack for giving us that. Cheeseburger and ‘Shroom Burger together in harmony. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/28/90u2KdpQdWDcOrBhfdtm_shake_shack_shack_stack_burger_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/28/k0NAcjuwSEGfqUA5TWZJ_shake_shack_shack_stack_burger_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/28/euKFVrT1Rr2AzAIOAn81_shake_shack_shack_stack_burger_01.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1/8", "6", "8", "2", "1/2", "1 1/2", "1 1/2", "1/2", "1/8", "3", "4", "6", "2", "2", "8", "8", "8", "16"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "Dijon mustard", "ketchup", "pickle juice", "ground cayenne pepper", "canola oil", "portabella mushrooms", "kosher salt", "fresh ground black pepper", "muenster cheese", "cheddar cheese", "onion powder", "garlic powder", "all-purpose flour", "panko breadcrumbs", "eggs", "ground beef", "American cheese", "green leaf lettuce", "plum tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4992.1 [FatContent] 431.2 [SaturatedFatContent] 66.3 [CholesterolContent] 634.9 [SodiumContent] 3522.1 [CarbohydrateContent] 179.5 [FiberContent] 11.4 [SugarContent] 18.7 [ProteinContent] 108.7 [RecipeServings] nan [RecipeYield] 4 4 Shake Shack Stack Burger [RecipeInstructions] Heat oven to 375 degrees F. ShackSauce: In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne pepper. Refrigerate until ready to use. Mushroom Stuffing: Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes. Mushroom Filling: Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture. Mushrooms Breading: Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside. Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while forming burger patties. Form burger patties: Form hamburger patties into 8 (5-inch] wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate. Mushroom Frying: In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain. Cook Burgers: Heat a large cast iron skillet over medium-high, working in two batches place patties in skillet; using a large, sturdy spatula, firmly press burgers into the pan making sure they “smash slightly” and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using the spatula to “smash” lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to a baking sheet. Repeat the process with the remaining burger patties. Dividing evenly, top bottom buns with cheeseburgers, fried ‘shrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
[Name] Instant Pot Braised Short Ribs With Fingerlings Potatoes [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2018-11-05T18:35:00Z [Description] Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes 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/53/74/29/N8RKMt1eSheWnYxxCoCA_short%20ribs%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/29/G2uTE8EpSRsiuo3SMnAl_short%20ribs%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/29/Zm5LEWGJSEO9BHRHFRIv_short%20ribs%20SITE-1.jpg"] [RecipeCategory] Meat [Keywords] ["Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, "2", "2", "1 1/2", "2", "2", "2", "1", "1", "3/4", "1", "3/4", "1 1/2", NA] [RecipeIngredientParts] ["olive oil", "all-purpose flour", "dry red wine", "carrots", "celery", "leeks", "garlic", "bay leaf", "red pepper flakes", "low sodium beef broth", "red pepper flakes", "fingerling potatoes", "mixed herbs", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.2 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 79.7 [CarbohydrateContent] 47.1 [FiberContent] 6.7 [SugarContent] 6.3 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat Instant Pot to saute setting. Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side. Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat. Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.]. Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper. Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper. Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.
[Name] Rerek's Luscious Autumn Secret Strawberry Banana Smoothie [AuthorId] 2232883 [AuthorName] rereksnake [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-11-05T22:30:00Z [Description] Make and share this Rerek's Luscious Autumn Secret Strawberry Banana Smoothie 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/53/74/30/NK9d7GBRG62KDgb0crgF_E7B1DBF5-847C-4E1A-9E29-2120C6D77439.jpeg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6", "5", "1", "1", "1", "1"] [RecipeIngredientParts] ["unsweetened coconut milk", "strawberries", "banana", "honey", "mineral water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.8 [FatContent] 13.8 [SaturatedFatContent] 11.7 [CholesterolContent] 1.2 [SodiumContent] 12.5 [CarbohydrateContent] 19.2 [FiberContent] 1.9 [SugarContent] 12.8 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] 32 oz [RecipeInstructions] Add Coconut milk. add hot chocolate mix. add strawberries. add random fruit. add banana. add honey. add water and ice mixture. pulse 3 times. run on high for a minute.
[Name] Cocoa Cake [AuthorId] 2793311 [AuthorName] love60 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-05T22:31:00Z [Description] Make and share this Cocoa Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "salt", "buttermilk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2220.5 [FatContent] 62.5 [SaturatedFatContent] 8.7 [CholesterolContent] 9.8 [SodiumContent] 2685.1 [CarbohydrateContent] 379.8 [FiberContent] 13.1 [SugarContent] 212.9 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] 1 8x8 [RecipeInstructions] Mix dry ingredients. Combine wet ingredients and add to flour mixture. Do not overmix. Bake in greased 8x8 glass dish@325 degrees or metal pan @350 degrees for 30-40 minutes. Check center with toothpick. It is normal for cake to fall in the center when baked.
[Name] EASY CORN TOASTIES [AuthorId] 2000341542 [AuthorName] manycats [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-11-05T22:31:00Z [Description] I grew up in Upstate Ne3w York, home of Freihofer's Baking Company. Among their many delicacies were Co4n Toasties (also Blueberry and Bran Toasties). When I moved to Georgia I was devastated to find that I could not get them here. They have always been my breakfast of choice. Neither could I buy them online. I searched for recipes that were similar, and found ONE, but it was a lot more wok than opening a package! Then I had the BRILLIANT idea of trying to make them using Jiffy Muffin Mix (my mom’s old standby for EVERYTHING). After some trial and error, I came up with this recipe. Close enough to ease my withdrawal symptom! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/32/1jPS1N4YTQyRYN7v0wUn_20181118_104454.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/32/azXATqnQSwu28yHS29B8_20181118_104454.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4"] [RecipeIngredientParts] ["egg", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.0 [FatContent] 6.2 [SaturatedFatContent] 1.8 [CholesterolContent] 33.7 [SodiumContent] 347.3 [CarbohydrateContent] 37.0 [FiberContent] 2.6 [SugarContent] 16.5 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] 6 muffin tops/toasties [RecipeInstructions] Preheat oven to 400 degrees,. Spray a muffin top pan with Baker’s Joy non-stick cooking spray with flour. Mix all ingredients until blended. Divide mix among 6 muffin tops (1 box makes 6]. Bake for 10 minutes, or until starting to brown lightly. Remove from oven and cool 5 minutes. Remov from pan and enjoy! NOTE: These are fantastic toasted a couple of hours later. Spread with the “butter” of your choice and try to save some—at least one—for someone else! (or not].
[Name] Habanero Sherry [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-11-05T22:31:00Z [Description] Make and share this Habanero Sherry recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "5", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["habanero pepper", "garlic cloves", "black peppercorns", "shallot", "bay leaf", "sweet basil", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 0.3 [RecipeServings] 25.0 [RecipeYield] 750 ml [RecipeInstructions] ["Empty bottle of sherry, reserving the wine to poured back in later.", "Put all ingredients into the bottle.", "Pour sherry over the vegetables until bottle is full using funnel.", "Seal bottle and place it in the fridge for 30 days until it is ready to be used.", "Use to cut through richness of soups, broths, gravies. A tablespoon is all you need.Put all ingredients into the bottle. Pour sherry over the vegetables until bottle is full using funnel. Seal bottle and place it in the fridge for 30 days until it is ready to be used. Use to cut through richness of soups, broths, gravies. A tablespoon is all you need." ]
[Name] OREO MILKSHAKE [AuthorId] 2002319382 [AuthorName] chrissy h. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-11-05T22:32:00Z [Description] Make and share this OREO MILKSHAKE recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1", "1", "1"] [RecipeIngredientParts] ["vanilla ice cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.9 [FatContent] 31.1 [SaturatedFatContent] 16.6 [CholesterolContent] 83.4 [SodiumContent] 409.4 [CarbohydrateContent] 65.3 [FiberContent] 2.0 [SugarContent] 42.3 [ProteinContent] 11.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] * put the oreo,ice-cream,and milk in the blender for 5 minutes (preferable]. * pour it in 2 glasses. * add whip cream on top an add the oreo crumbs on top of the milkshake.
[Name] Oreo Milkshake [AuthorId] 2002319382 [AuthorName] chrissy h. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-11-05T22:32:00Z [Description] Make and share this Oreo Milkshake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1", "1", "1"] [RecipeIngredientParts] ["vanilla ice cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.7 [FatContent] 29.1 [SaturatedFatContent] 15.3 [CholesterolContent] 76.6 [SodiumContent] 397.7 [CarbohydrateContent] 64.2 [FiberContent] 2.0 [SugarContent] 41.5 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] * put in the oreo,ice cream,milk in the blender. * pour it in 2 glasses. * add whip cream on top. * add oreo crumbs on top of the milkshake.
[Name] Caramelized Pork Belly- Thit Kho Tau [AuthorId] 1800527445 [AuthorName] starredmonkey [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2018-11-05T22:32:00Z [Description] Traditional Vietnamese sweet & salty dish consisting of caramelized pork belly & hard-boiled eggs slowly braised in coconut juice. The longer it simmers, the more tender it becomes. Usually served with rice, steamed vegetables, or side of pickled mustard greens to provide a fresh and crunchy balance to the richness of this dish. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Vietnamese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "5", "3", "3", "3", "1/4", "1/4", "1 3/4", "6 -9", "3"] [RecipeIngredientParts] ["white sugar", "shallots", "garlic cloves", "fish sauce", "soy sauce", "kosher salt", "ground black pepper", "hard-boiled eggs", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 930.5 [FatContent] 85.7 [SaturatedFatContent] 30.9 [CholesterolContent] 295.6 [SodiumContent] 1420.3 [CarbohydrateContent] 16.4 [FiberContent] 0.3 [SugarContent] 12.3 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear. Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied. As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes. Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat. Stir shallots and garlic into the wok. Pour in coconut water and bring to a boil. Liquid should just cover the pork. Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out. Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying. Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish. Top with green onions for garnish.
[Name] ROAST PORK TENDERLOIN WITH SWEET POTATOES [AuthorId] 1802723824 [AuthorName] Kathleen K. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-05T22:35:00Z [Description] A delicious recipe that smells as good cooking as it does eating! thanks to a glaze of basalmic vinegar, soy sauce and brown sugar! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1 1/2", "4", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["garlic", "salt", "fresh ground pepper", "ginger powder", "sweet potatoes", "olive oil", "brown sugar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.0 [FatContent] 8.6 [SaturatedFatContent] 2.0 [CholesterolContent] 73.8 [SodiumContent] 1170.0 [CarbohydrateContent] 29.6 [FiberContent] 2.8 [SugarContent] 14.3 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 475 degrees F. Mash garlic with 1/4 teaspoon salt, pepper and ginger to form a paste. Place pork in a jelly-roll pan or large roasting pan; rub all over with garlic mixture. Toss sweet potatoes with 1 Tablespoon oil and 3/4 teaspoon more salt in a large bowl. Arrange potatoes in pan around the pork. Combine the brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in a small saucepan; brush some of the mixture over the pork. Roast pork and potatoes 10 minutes. eanwhile, bring remaining soy sauce mixture to a boil over high heat. boil until sauce is thickened, 5 minutes; remove from heat. Brush half the sauce over the pork and turn sweet potatoes. Rioast 5 minutes more until the sweet potatoes are tender and meast thermometer inserted in thickest part of pork registers 155 degrees F. (I find it takes my tenderloin closer to 20 minutes to reach that temperature]. Cut pork into 3/4 inch thick slices. Arrange on a platter with sweet potatoes. Pout any pan drippings and remaining sauce over the pork. Makes 6 servings. I like to double the amount of sauce. because my family loves it so much!
[Name] Light & Fluffy Taro Chiffon Cake [AuthorId] 2002322234 [AuthorName] Shiyu Z. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-11-05T22:35:00Z [Description] This is my super light and fluffy taro chiffon cake recipe. Its simple, easy and healthyish... You can serve it with some fresh whipped cream, otherwise, fancy it up and make it into a ice cream by adding ice cream layers and freezing it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "90", "30", "70", "50", "80"] [RecipeIngredientParts] ["eggs", "flour", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.9 [FatContent] 13.2 [SaturatedFatContent] 3.0 [CholesterolContent] 188.8 [SodiumContent] 83.8 [CarbohydrateContent] 33.1 [FiberContent] 1.4 [SugarContent] 12.8 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] 1 cake [RecipeInstructions] Separate egg yolk and whites into separate bowls. Add 15g sugar, sifted flour, purple yam powder, oil and milk to the yolks. Mix well until there are no lumps. Do not overmix as you don’t want the gluten to come out of the flour. Cover mixture and leave it to the side. Beat egg whites with sugar until stiff peak. Lower mixing speed to low to reduce the size of the air bubbles for the consistent final product. Add 1/3 of the egg whites to the yolk mixture. mix it until its well incorporated. Don’t worry about folding here as you are trying to get the yolk to a similar texture as the whites. Add yolk mixture into the remaining 2/3 of egg whites. Fold in the mixture well and you want a thick consistency that runs down your spatula, like a ribbon consistency. Add batter to the aluminium cake tin (make sure its aluminium, do not use non-stick]. Bake on lower shelf for 160 C for about 30 mins. Once its out of the oven, drop the cake from a height to get rid of the hot air, tip it upside down on a rack to cool down.
[Name] Uzbekistani Lamb Plov (Kovurma Palov) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-11-05T23:52:00Z [Description] The sweetness of all the chopped carrots pairs wonderfully with the savoriness of the lamb and spices in this pilaf-type dish From the now sadly-defunct World Hearth website. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Rice", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "1", "1/2", "2", NA, "1", "2", "1", "4"] [RecipeIngredientParts] ["olive oil", "lamb", "carrot", "onions", "paprika", "turmeric", "cumin", "rice", "garlic", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.6 [FatContent] 15.8 [SaturatedFatContent] 4.5 [CholesterolContent] 41.2 [SodiumContent] 696.4 [CarbohydrateContent] 65.0 [FiberContent] 2.9 [SugarContent] 4.5 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté lamb in oil for 8 minutes. Add carrots and onions, sauté until onions turn golden. Stir in paprika, turmeric, cumin, salt, pepper and chicken broth. Bring to a boil, cover and simmer for 5 minutes. Add rice and garlic. Stir well. Add broth and bring to a boil. Simmer (covered] for 20 minutes. Remove from heat and let stand for 5 minutes. Serve.
[Name] Copycat Sweetgreen Harvest Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-11-06T18:43:00Z [Description] Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/40/dzJNlK76TjqcVDPsAzR6_0S9A1801.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/40/eVbK51hETri2WLiJrmzx_0S9A1816.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/40/I1upf0a3SBqkQXicGGz7_0S9A1839.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", NA, "1", "2", "3", "1", "1", "1", "6", "3", "1/4", "1/4", "2", "2", NA] [RecipeIngredientParts] ["wild rice", "sweet potato", "olive oil", "kale", "beet", "fennel bulb", "chicken", "chicken", "olive oil", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1230.2 [FatContent] 88.9 [SaturatedFatContent] 27.7 [CholesterolContent] 131.1 [SodiumContent] 687.0 [CarbohydrateContent] 65.4 [FiberContent] 10.9 [SugarContent] 11.2 [ProteinContent] 47.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat oven to 425 degrees F. In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls. Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice. In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side. For the Balsamic Vinaigrette: Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.
[Name] Copycat Sweetgreen Kale Caesar Salad [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-11-06T19:24:00Z [Description] Step up your Caesar game with this dark green version, studded with roasted cherry tomatoes and cheesy croutons. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/41/KvU1cyrQHSp3K0L034WM_0S9A1867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/41/pOyHWjE6THuZ0CARo1XX_0S9A1842.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/41/9qawZk2fSW6dZ7AqqSdj_0S9A1874.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "10", "1/4", "2", NA, "4", "1/3", "8", "1/2", "2", "2", "4", "1", "1/4", NA] [RecipeIngredientParts] ["grape tomatoes", "garlic cloves", "olive oil", "parmigiano-reggiano cheese", "kale", "olive oil", "white wine vinegar", "anchovies", "garlic clove", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.0 [FatContent] 48.2 [SaturatedFatContent] 8.9 [CholesterolContent] 104.0 [SodiumContent] 563.5 [CarbohydrateContent] 34.0 [FiberContent] 3.9 [SugarContent] 6.9 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the Salad:", "Preheat oven to 425 degrees F.", "Place tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and balsamic vinegar. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until tomatoes are burst and caramelized, shaking pan occasionally, about 30-35 minutes. Remove from oven and let cool. Reduce temperature to 375 degrees F.", "Toss bread cubes with remaining 2 tablespoons olive oil. Season with salt and pepper and transfer to oven. Toast until lightly golden on the edges, about 10 minutes. Transfer to a bowl and immediately toss with Parmigiano-Reggiano.", "Combine kale, cherry tomatoes, and croutons in a large salad bowl. Toss with enough dressing to coat. Season to taste with salt and pepper and toss again. Divide among serving plates and top with additional Parmigiano-Reggiano.", "For the Caesar Dressing:", "Combine olive oil, vinegar, egg yolks, anchovies, garlic and 1 tablespoon water in a blender and blend until smooth. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Fold in Parmigiano-Reggiano and season to taste with salt and pepper. If necessary, thin with additional water, 1 teaspoon at a time, until desired consistency is reached. Leftover dressing can be kept in the refrigerator for up to one week." ]
[Name] Copycat Sweetgreen Lentil Avocado Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-06T19:39:00Z [Description] Combine lentils and avocados with a bevy of other fun vegetables for a super soul-satisfying lunch or dinner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/42/nDhxrSL7Qvqch6rGScra_0S9A1885.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/42/CiEM3cooRPm03Xn1GRoO_0S9A1880.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/42/aipNvDJBQ3GeqGB6gMvW_0S9A1894.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "3", "1/2", NA, "1/3", "1/2", "1", "2", "1/2", "1", "1", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["olive oil", "cayenne", "lentils", "radicchio", "baby arugula", "beet", "carrot", "cucumbers", "English cucumber", "avocado", "olive oil", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 822.7 [FatContent] 73.4 [SaturatedFatContent] 10.7 [CholesterolContent] 0.0 [SodiumContent] 113.9 [CarbohydrateContent] 35.0 [FiberContent] 14.6 [SugarContent] 10.0 [ProteinContent] 15.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat oven to 425 degrees F. Place broccolini on a rimmed baking sheet and drizzle with olive oil. Season with cayenne and salt and pepper to taste and toss to combine. Transfer to oven and roast until golden and crispy, about 20 minutes. Remove broccolini to a plate. Reduce heat to 350 degrees F. On the same baking sheet, toss pepitas with remaining 1 tablespoon olive oil. Season with salt and pepper and transfer to oven. Roast until toasted and lightly golden, about 8 minutes. Meanwhile, place lentils in a pot and cover with water. Add one teaspoon salt and bring to a boil over high heat. Reduce to a simmer, cover and cook, stirring occasionally, until lentils are tender but still al dente, about 20 minutes. Drain. Divide lentils and broccolini between two serving bowls. In another bowl, combine romaine, arugula, grated beets and carrots, cucumbers and walnuts. Toss with enough vinaigrette to coat and season with salt and pepper. Divide between bowls and top with avocado and roasted pepitas. Alternatively, for a more stylized presentation, place ingredients into bowl in sections and dress directly in the bowl. For the Balsamic Vinaigrette: Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.
[Name] Copycat Sweetgreen Chicken Pesto Ricotta Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-11-06T19:50:00Z [Description] A delicious pesto vinaigrette, quickly-roasted Brussels sprouts and a dollop of fresh ricotta transform this satisfying salad into an elevated yet simple meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/43/j9wvlnKoTDSuo1jOw5zl_0S9A1791.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/43/fm7ek60cThOoLpSX2Dou_0S9A1765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/43/AbJ1fdQOQbqw2M6bqwmZ_0S9A1780.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", NA, "1", "1 1/2", "1", "8", "1", "2", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["Brussels sprout", "olive oil", "quinoa", "za'atar spice mix", "chicken", "tomatoes", "fresh ricotta", "pesto sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 856.6 [FatContent] 46.8 [SaturatedFatContent] 11.2 [CholesterolContent] 100.7 [SodiumContent] 447.9 [CarbohydrateContent] 70.1 [FiberContent] 9.2 [SugarContent] 7.2 [ProteinContent] 40.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat oven to 450 degrees F. Place brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Toss to coat and arrange brussels sprouts on baking sheet, cut side down. Transfer to oven and roast until brussels sprouts are deeply golden, about 20 minutes, flipping brussels sprouts to cut-side up three-fourths of the way through cooking. Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 2 cups water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Preheat a skillet over medium-high heat. Add remaining 2 tablespoons olive oil and swirl to coat. Add breadcrumbs, season with salt and pepper, and toast, stirring occasionally, until golden and crisp, about 3 minutes. Remove from heat and sprinkle with zaatar. Place greens, chicken and tomatoes in a large bowl and drizzle with enough pesto vinaigrette to coat. Divide among serving bowls. Top with quinoa, fresh ricotta, brussels sprouts and toasted breadcrumbs. Pass additional dressing at the table. For the Pesto Vinaigrette: Combine pesto, olive oil and balsamic vinegar in a small bowl. Season to taste with salt and pepper.
[Name] Copycat Sweetgreen Cauliflower Tahini Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-11-06T20:18:00Z [Description] Lemony, spiced and bright, this herby, olive-y bowl is just the ticket for satisfying all of your Mediterranean cravings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/44/rNwEOvsVSJyXSdN4SBUm_0S9A1951.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/44/HpA6gDhyS1froyMmJuPN_0S9A1929.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/44/ZWE0W74WRsCPVY7JxMv7_0S9A1933.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/3", "1", NA, "1", "1/4", "2", "1", "1", "2", "8", "1/2", "3/4", "6", "1 1/2", "2", "1/2", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["red onion", "red wine vinegar", "granulated sugar", "head cauliflower", "olive oil", "za'atar spice mix", "garbanzo beans", "tomatoes", "greens", "flat leaf parsley", "feta", "tahini", "fresh lemon juice", "lemon zest", "olive oil", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 639.3 [FatContent] 44.1 [SaturatedFatContent] 11.5 [CholesterolContent] 40.2 [SodiumContent] 1096.7 [CarbohydrateContent] 47.8 [FiberContent] 12.1 [SugarContent] 10.3 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the Salad:", "Preheat oven to 425 degrees.", "Combine red onion, vinegar, sugar, and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.", "Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.", "Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.", "For the Lemon Tahini Dressing:", "In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week." ]
[Name] Copycat Sweetgreen Fish Taco Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-11-06T20:30:00Z [Description] You’ll never miss the shell with this bowl version of fish tacos, complete with homemade crispy tortilla strips and a queso fresco dressing that is creamy and spicy in equal measure. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/45/2kjuZyXCRNGON5QUXblZ_0S9A2108.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/45/Gu4rt3bwSOS7F0zzas5Y_0S9A2089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/45/ZGcrfOwjQfaJPvHZBBTd_0S9A2095.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/3", "1", NA, "1/2", "1/4", "2", "1/2", "1", "2 1/2", "1 1/4", "1", NA, "3", "2", "2", "1/2", "1/3", "1/2", "1/2", NA] [RecipeIngredientParts] ["red onion", "red wine vinegar", "granulated sugar", "quinoa", "olive oil", "corn", "flour tortillas", "lime", "red cabbage", "kale", "avocado", "cilantro leaf", "olive oil", "lime juice", "queso fresco", "cilantro leaf", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 932.5 [FatContent] 66.6 [SaturatedFatContent] 9.3 [CholesterolContent] 76.2 [SodiumContent] 140.7 [CarbohydrateContent] 57.6 [FiberContent] 14.2 [SugarContent] 8.7 [ProteinContent] 32.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["For the Salad:", "Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.", "In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.", "Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.", "Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.", "Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.", "For the Queso Fresco Dressing:", "In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week." ]
[Name] My Mom's Apple Delight [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-11-06T22:15:00Z [Description] A pretty basic apple crisp. Very simple with only 5 ingredients. I haven't done anything to tweak it, here it is exactly as she used to make it when I was a kid. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "flour", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.9 [FatContent] 11.9 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 103.5 [CarbohydrateContent] 57.3 [FiberContent] 4.5 [SugarContent] 42.4 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350'. Peel, core and quarter apples. Place into a greased baking dish. Combine dry ingredients. Pour butter over and mix well. Spread over apples evenly. Bake for 1 hour until bubbly and brown.
[Name] BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-11-07T13:58:00Z [Description] These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Nr4FRMy6SamS8C00leqF_Braised-Beef-Short-Ribs-6_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1", "2 1/2", "2 1/2", "3", "1", "3 1/2", "1/2", "2", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "extra virgin olive oil", "red onions", "shiitake mushrooms", "garlic cloves", "all-purpose flour", "beef broth", "cooking sherry", "tomato paste", "rosemary", "cayenne pepper", "cornstarch", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1378.1 [FatContent] 112.7 [SaturatedFatContent] 47.6 [CholesterolContent] 223.5 [SodiumContent] 798.1 [CarbohydrateContent] 19.6 [FiberContent] 2.4 [SugarContent] 7.0 [ProteinContent] 43.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.", "In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.", "Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.", "Remove from heat and transfer short ribs on a plate while working on sauce.", "Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings." ]
[Name] Extra-Tangy Sourdough Bread [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-11-07T18:29:00Z [Description] This recipe is from kingarthurflour.com.
[Name] REREK'S SIMPLY AWESOME 2 INGREDIENT BBQ/GRILLED CHICKEN [AuthorId] 2232883 [AuthorName] rereksnake [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-11-07T20:49:00Z [Description] This no-fail recipe is loved by ALL who have tasted it. There are only 2 ingredients; Chicken (thigh and/or drumstick), and your favorite "store-bought" sauce. The whole "secret" is that in the last 2 minutes of cooking, you'll be using the grill/bbq to "Caramelize" the BBQ sauce on the Chicken. I use Sweet Baby Rays sauce - but you can use ANY one you like. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -6"] [RecipeIngredientParts] ["barbecue sauce", "chicken thighs", "chicken legs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.3 [FatContent] 46.4 [SaturatedFatContent] 12.9 [CholesterolContent] 254.7 [SodiumContent] 583.4 [CarbohydrateContent] 15.1 [FiberContent] 0.2 [SugarContent] 10.9 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean the grill - Preheat for the grill for 5 minutes, then take a folded up wet paper towel, and a pair of tongs, and using the towel in the tongs, wipe off the grill. Don't burn yourself. NOTE! For the next 2 steps. It is extremely likely that this method of cooking will cause \"flare ups\". Stay nearby to move chicken around off of the flame, and re-close the top. Put chicken on grill at medium heat for 15 minutes - LID CLOSED. Watch for flare ups! The bottom side should be \"cooked\" with slight browning. If not, keep it on a little longer. Turn chicken over and grill another 15 minutes - LID CLOSED. Watch for flare ups! The bottom side should be \"cooked\" with slight browning. If not, keep it on a little longer. At this point, the chicken should be cooked. Keep the chicken on a little longer if you feel it's not done. Move 4-5 pieces of chicken from the grill into a large mixing bowl, or the like. Squirt BBQ sauce all over the chicken, then \"toss\" the chicken around inside the bowl, in the sauce, until the pieces are adequately covered. put the coated chicken pieces back onto the grill. repeat for all the chicken pieces. Put the grill on HIGH. Leave the chicken pieces on for 1-2 minutes per side. You will notice the sauce slightly harden, and slightly caramelize. This is how you want it to be on both sides. THIS IS THE FLAVOR SECRET! Remove all the pieces from the grill and enjoy.
[Name] Neapolitan Cheesecake and Coconut Whipped Cream [AuthorId] 2002302245 [AuthorName] Natasha Feldman [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2018-11-08T18:22:00Z [Description] Although it's Whole30 compliant and skimps on dairy, this cheesecake certainly does not lack flavor. The coconut whipped cream is just an added (and highly recommended) bonus. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/bxC3gBYAQQ6HMjg76JP7_cheesecake%20(4%20of%206].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/0DOFHYllSb2BIpBQ8SYp_cheesecake%20(3%20of%206].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/RwZ4AcBQnPF4wuy1J13A_cheesecake%20(5%20of%206].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/HvYH1upyRUmKCkUg0uMS_cheesecake%20(6%20of%206].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/jkymMzu2SoyzXn65ocKB_cheesecake%20(1%20of%206].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/50/CZxz7IHsTWSVb5Qc0hCx_cheesecake%20(2%20of%206].jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Vegan"] [RecipeIngredientQuantities] ["1", "12", "1/2", "1", "3", "3", "1", "1/2", "2", "1", "1/4", "2", "3", "3", "1", "2", "1", NA] [RecipeIngredientParts] ["pitted dates", "unsweetened flaked coconut", "sea salt", "coconut oil", "cashews", "pitted dates", "coconut oil", "lemon juice", "vanilla bean", "sea salt", "unsweetened coconut milk", "frozen cherries", "vanilla bean", "sea salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 898.7 [FatContent] 75.8 [SaturatedFatContent] 42.9 [CholesterolContent] 0.0 [SodiumContent] 548.4 [CarbohydrateContent] 54.9 [FiberContent] 8.0 [SugarContent] 28.9 [ProteinContent] 15.3 [RecipeServings] 8.0 [RecipeYield] 8 Slices and 1 tablespoon whipped cream [RecipeInstructions] To make the crust: Place all the ingredients in a food processor except for the coconut oil. Process until a fine crumb is formed. Slowly pour in the melted coconut oil, 1 tablespoon at a time, until the crust holds together when you squeeze it. Place the crust in a 9-inch spring form pan, pressing it firmly into the bottom of the pan in a single, even layer. Put the crust in the freezer until ready to top it with the filling. To make the cheesecake filling: Bring a pot of water to a boil. Remove from heat and add in the cashews. Let the cashews soak for 2 hours. Drain the cashews. Place the soaked cashews, 1 cup dates, coconut oil, lemon juice, vanilla and sea salt in a food processor. Process until the dates and cashews have broken down into small pieces. With the food processor running, slowly stream in 2 1/4 cups coconut milk. Continue to process for 5 minutes or until the filling is smooth. Remove 1/2 cup of filling and set aside, this will be the vanilla layer. Remove another 2 1/2 cups of filling to a large bowl. Whisk in the unsweetened cocoa powder, cacao nibs and 3 tablespoons chopped dates. Set aside. To the remaining filling in the food processor add half the cherries. Process for 1 minute or until the cherries have completely broken down. Add in the remaining cherries and pulse a few times until there are small pieces of cherry visible in the filling. Check the consistency of each of the fillings and make sure they are pourable. If they do not easily pour, stir in some additional coconut milk to get the right consistency. Pour the cherry filling into the spring form pan. Then, gently pour the chocolate filling into the center of the cherry filling. Take your time pouring the filling so that it stays in the middle. Tap the spring form pan on the table as needed to settle the filling. Next, slowly pour in the vanilla filling into the center of the chocolate filling. Again, tap the pan on the table to settle the filling. Use a toothpick to drag the top of the cheesecake to make a design on top. Place the cheesecake in the freezer for at least 4 hours to set but ideally overnight. To make the coconut whipped cream: Carefully open the cold coconut cream. Gently scoop out the thick coconut cream to the bowl of a stand mixer fitted with a whip attachment and add in the vanilla beans. Whip the coconut cream on high until it doubles in volume. If necessary, add in up to 1 tablespoon of the coconut liquid from the can to get a smooth texture. To serve: When ready to serve, remove the cheesecake from the freezer and let stand at room temperature for 30 minutes before removing the sides from the spring form pan. Cut the cake into slices and serve with 1 tablespoon coconut whipped cream. Sprinkle flakey sea salt on top and serve immediately. Nutrition Info Per Serving. Calories: 993. Total Fat: 74 grams. Saturated Fat: 41 grams. Total Carbohydrate: 84 grams. Sugars: 54 grams. Protein: 15 grams. Sodium: 108 milligrams. Cholesterol: 0 milligrams. Fiber: 11 grams.
[Name] Spanish Style Salmon Fillets [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-08T23:32:00Z [Description] Make and share this Spanish Style Salmon Fillets 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/dwhEaSZSPiDx6NOLtvcb_EC_Spanish%20style%20salmon%20fillets.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Spanish", "European", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "3", "3", "1/2", "1 1/2", "1 1/2", "5", "200"] [RecipeIngredientParts] ["croutons", "green olives", "red onions", "red bell peppers", "coarse sea salt", "ground black pepper", "olive oil", "salmon fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.8 [FatContent] 48.7 [SaturatedFatContent] 7.1 [CholesterolContent] 46.0 [SodiumContent] 2827.9 [CarbohydrateContent] 51.6 [FiberContent] 10.4 [SugarContent] 14.8 [ProteinContent] 28.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake in the oven at 200°C for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and season with the remaining salt and pepper. Arrange it among the vegetables and croutons on the baking sheet. Bake for 10 - 15 minutes or until the salmon is cooked.
[Name] WW Southwestern Chicken Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-11-09T15:25:00Z [Description] Warm, and filling chicken soup with all the flavors we love, I’ve written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving – EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points perserving [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/52/O3a8HxXQKmGc0nsqF2bJ_WW%20Mexican%20Chicken%20Soup.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1", "1", "2", "1", "2", "29", "14 1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "chicken breast", "table salt", "black pepper", "onion", "bell pepper", "garlic cloves", "chili powder", "ground cumin", "reduced-sodium chicken broth", "diced tomatoes", "frozen corn kernels", "fresh lime juice", "avocado", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.3 [FatContent] 15.2 [SaturatedFatContent] 3.3 [CholesterolContent] 48.4 [SodiumContent] 315.3 [CarbohydrateContent] 23.5 [FiberContent] 5.4 [SugarContent] 3.5 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] 1.\tHeat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate. 2.\tAdd remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil. 3.\tReduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice. 4.\tLadle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro. 5.\tServing size: 1¾ cups soup with 2 slices avocado. Notes. Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
[Name] Copycat Sweetgreen Shroomami Salad Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-11-09T16:31:00Z [Description] This salad's miso-sesame dressing might be your new favorite topper: use it not only for this mushroom-laden salad with a poached egg, but also for fish, slaws and rice bowls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/53/x88LW4BYREep8FEbS7Qj_0S9A1958.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/53/Us2G00DxQNaZqVeGAN4Q_0S9A1953.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/53/tUXGpGuRMuqJGuyciQlF_0S9A1965.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", NA, "1/2", "1/2", "1/4", "1", "4", "1", NA, "1", "2", "1", "4", "2", "1", "4", "1", "3", "3", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["wild rice", "sunflower seeds", "cayenne pepper", "olive oil", "garlic cloves", "sherry wine vinegar", "firm tofu", "sesame seeds", "eggs", "kale", "English cucumber", "radishes", "white miso", "olive oil", "honey", "ginger", "kosher salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 623.5 [FatContent] 43.7 [SaturatedFatContent] 6.5 [CholesterolContent] 186.0 [SodiumContent] 253.7 [CarbohydrateContent] 44.5 [FiberContent] 5.7 [SugarContent] 4.7 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat oven to 350 degrees F. In a medium pot with a tight-fitting lid, combine wild rice, 2 cups water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide among four serving bowls. Place sunflower seeds on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool. Preheat broiler. Preheat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add half of the mushrooms, season with salt and pepper, and cook, stirring only occasionally until golden, about 5 minutes. Remove mushrooms to a plate and repeat with 2 tablespoons olive oil and remaining 1/2 pound mushrooms. Return all mushrooms to the pan. Make a well in the center and add remaining 1 teaspoon olive oil and garlic. Saute until just beginning to turn golden, about 2 minutes. Fold to incorporate all mushrooms and add sherry vinegar, scraping bottom of pan to deglaze, cooking 1 minute more. Season to taste with salt and pepper and divide among serving bowls with rice. Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broil and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes. Divide among serving bowls with rice and mushrooms. Meanwhile, bring a medium pot of water to a boil over high heat. Add rice wine vinegar and season water with salt. Reduce heat to a brisk simmer. Crack eggs into small ramekins and tip each one into a different corner of the pot. Maintain a simmer and cook eggs just until whites are set, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Divide kale, cucumbers, radishes, sunflower seeds and poached eggs among serving bowls. Top with Miso-Ginger Dressing and serve. For the Miso-Ginger Dressing: In a medium bowl, whisk to combine miso and rice wine vinegar. Add olive oil, sesame oil, honey and ginger and whisk until smooth. Add salt to taste. Dressing can be kept in refrigerator for up to 2 weeks.
[Name] Copycat Sweetgreen Avocado Greens Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-11-09T17:10:00Z [Description] Combine avocado, chicken and spicy sunflower seeds over a bed of greens and butternut squash and top with a simple white balsamic vinaigrette for a salad that eats like a meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/54/YzMqQDZpT76UfZUtbjSm_0S9A2081.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/54/mbyXhhS9Szq3RKauwYV8_0S9A2062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/54/JBxrZ1s4Sdq7g42ED4kD_0S9A2050.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", NA, "1/2", "1/4", "1/4", "4", "8", "6", "1/4", "1", "1", "3", "2", "1", NA, "1/2", "1/3"] [RecipeIngredientParts] ["olive oil", "olive oil", "quinoa", "sunflower seeds", "cayenne pepper", "chicken", "cherry tomatoes", "fresh parsley leaves", "avocado", "apple", "olive oil", "Dijon mustard", "red onion", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1230.4 [FatContent] 84.9 [SaturatedFatContent] 16.1 [CholesterolContent] 99.7 [SodiumContent] 393.1 [CarbohydrateContent] 84.9 [FiberContent] 19.7 [SugarContent] 18.8 [ProteinContent] 43.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper and transfer to oven. Roast, flipping pieces after 20 minutes, until golden, about 25-30 minutes. Reduce oven temperature to 350 degrees F. Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Place sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool. Divide greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinioa, butternut squash and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve. For the White Balsamic Vinaigrette: Whisk to combine olive oil, white balsamic and dijon mustard. Season to taste with salt and pepper. Dressing can be kept up to two weeks in the refrigerator.
[Name] Copycat Sweetgreen Corn Elote Bowl [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2018-11-09T17:18:00Z [Description] Make and share this Copycat Sweetgreen Corn Elote Bowl recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/55/eEnVVpajSHuOn0Ssdbc7_0S9A2030.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/55/jRWtmLHOQaehcefNxPFr_0S9A2035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/55/EAKE4WlrQamAXB1GTCqr_0S9A2012.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", NA, "2", "2", "1", "2", "6", "3", "2", NA, NA, NA, "1/4", "1", NA, "2", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["quinoa", "olive oil", "corn", "romaine lettuce", "red cabbage", "cherry tomatoes", "radishes", "tortilla chips", "lime wedge", "cilantro leaf", "olive oil", "red bell pepper", "mayonnaise", "sherry wine vinegar", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1013.3 [FatContent] 66.1 [SaturatedFatContent] 16.1 [CholesterolContent] 33.6 [SodiumContent] 380.4 [CarbohydrateContent] 88.0 [FiberContent] 23.1 [SugarContent] 21.5 [ProteinContent] 31.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Salad: In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate. Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing. For the Romesco Dressing: Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper. Dressing can be kept in the refrigerator for up to two weeks.
[Name] Copycat Sweetgreen Spicy Thai Salad [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-11-09T17:31:00Z [Description] This make-ahead slaw with crunchy roasted cashews, toasted coconut, and a duo of cabbages is as textural as it is flavorful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/56/7S4uStGFSDm92YnSZlbe_0S9A1994.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/56/49TNE9Q2qQTRqkCZrSDw_0S9A1991.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/56/aJf7YbhXTLubwlY0ILNP_0S9A2004.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", NA, "1", "2", "2", NA, "1/2", NA, NA, NA, "3/4", "3", "1 1/2", "1 1/2", "1/3", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["firm tofu", "sesame seeds", "kosher salt", "cabbage", "celery", "coconut flakes", "basil leaves", "cilantro leaf", "lime wedge", "roasted cashews", "olive oil", "cilantro leaf", "honey", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.6 [FatContent] 28.7 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 232.2 [CarbohydrateContent] 22.6 [FiberContent] 5.2 [SugarContent] 10.3 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Salad: Preheat broiler. Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes. In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing. For the Spicy Cashew Dressing: Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.
[Name] Weight Watchers Southwestern Chicken Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-11-10T13:05:00Z [Description] Warm, and filling chicken soup with all the flavors we love, I’ve written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving – EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points per serving” Something is wrong with the site and won't let this show up on my recipes so reprinting in hope it'll fix the issue [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/BX4HGknyQjCIvkkrjY3S_WW%20Mexican%20Chicken%20Soup.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1", "1", "2", "1", "2", "29", "14 1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "chicken breast", "pepper", "onion", "bell pepper", "garlic cloves", "chili powder", "ground cumin", "reduced-sodium chicken broth", "diced tomatoes", "frozen corn kernels", "fresh lime juice", "avocado", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.3 [FatContent] 15.2 [SaturatedFatContent] 3.3 [CholesterolContent] 48.4 [SodiumContent] 121.5 [CarbohydrateContent] 23.5 [FiberContent] 5.4 [SugarContent] 3.5 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] 1 crockpot [RecipeInstructions] Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate. 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil. 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice. 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro. 5. Serving size: 1¾ cups soup with 2 slices avocado. Notes. Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
[Name] Garlic and Herb Mashed Potatoes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2M [PrepTime] PT40M [TotalTime] PT42M [DatePublished] 2018-11-10T14:45:00Z [Description] Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/58/qgqbUp1bQ0aJtBa3lT3i_Galic n Herb Mashed Potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/58/FZ7KLrZ5Rraw46gQZt4n_IMG_8051.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/58/Ymwg8BrxQiGcDmTRMxzH_Garlic%20n%20Herb%20Mashed%20Potatoe.JPG"] [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1/3", "3", "1", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["yukon gold potatoes", "cream cheese", "butter", "sour cream", "heavy whipping cream", "fresh chives", "fresh parsley", "garlic cloves", "fresh thyme", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 390.8 [FatContent] 24.6 [SaturatedFatContent] 14.7 [CholesterolContent] 72.2 [SodiumContent] 299.3 [CarbohydrateContent] 38.8 [FiberContent] 3.4 [SugarContent] 3.2 [ProteinContent] 5.6 [RecipeServings] 10.0 [RecipeYield] 1 pot [RecipeInstructions] Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients. Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, to allow flavors to blend, 2-3 hours.
[Name] Bailey's Chocotini [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-11-10T14:46:00Z [Description] A recipe that recipe complements the cocoa in Baileys Original Irish Cream with sumptuous Godiva® Chocolate Liqueur. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/59/w4ZJfARiRuy7MIvHthet_Bailey%27s%20Chocotini.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/59/VPLjT1dLR9SgO34FAAhX_IMG_7887.JPG"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4"] [RecipeIngredientParts] ["Baileys Irish Cream", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 220.7 [FatContent] 9.8 [SaturatedFatContent] 6.0 [CholesterolContent] 36.1 [SodiumContent] 57.3 [CarbohydrateContent] 13.0 [FiberContent] 0.0 [SugarContent] 12.3 [ProteinContent] 1.7 [RecipeServings] 1.0 [RecipeYield] 1 Martini [RecipeInstructions] To Layer: Add Chocolate Liqueur to glass. Next pour Irish Cream over spoon into glass. Next pour Vodka over spoon into glass. If choose blend: Add all to shaker, then add to glass.
[Name] Disney Pinapple Whip Copy Cat [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-11-10T14:48:00Z [Description] I've never tasted this copy cat recipe but love pinapple and this one is mMade sweet, creamy, and with real ingredients, perfect touch of for any hot summer day. Even better when we added a shot of rum to the mix turning it into an adult version. Found on line at Slow Roasted Italian site [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/60/B0leatCYQlqJpWNS1VNJ_IMG-7265 (2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/60/KZzcQgrR0S7tNzv9YWAq_Disney%20Pinapple%20Whip.JPG"] [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["pineapple", "coconut milk", "granulated sugar", "lemon juice", "lime juice", "salt", "pineapple slice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 461.9 [FatContent] 16.5 [SaturatedFatContent] 14.3 [CholesterolContent] 0.0 [SodiumContent] 168.7 [CarbohydrateContent] 84.0 [FiberContent] 4.7 [SugarContent] 70.4 [ProteinContent] 3.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a food processor, add frozen pineapple, coconut milk, sugar, lemon juice, lime juice, and salt. Blend ingredients until smooth and there are no more pineapple chunks, about 3-5 minutes. Serve Dole whip immediately in festive glasses with straws or dessert spoons. If you’d like whip to be firmer, freeze for 30 minutes, then serve.
[Name] FMD - Hamburger Steak With Onion Gavy [AuthorId] 280365 [AuthorName] liliabloch [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-10T18:07:00Z [Description] Make and share this FMD - Hamburger Steak With Onion Gavy recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "onions", "garlic cloves", "fresh thyme", "salt", "pepper", "arrowroot", "tamari"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.8 [FatContent] 11.7 [SaturatedFatContent] 4.8 [CholesterolContent] 73.7 [SodiumContent] 2502.5 [CarbohydrateContent] 11.1 [FiberContent] 1.7 [SugarContent] 3.6 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] 4 paties [RecipeInstructions] Make 4 equal patties from the ground beef. Season well with salt and pepper. Cook in non stick skillet until almost medium rare- about 5-6 minutes on each side. Remove to plate. Cook onions in the same skillet, using a little water to keep from sticking. Season well with salt and pepper. When onions start to get soft, add thyme and garlic. Stir, and cook, until soft. Mix arrowroot powder with a little cold water or stock. Pour beef stock over the onions and bring to simmer. Add arrowroot mixture, stir until thickened. Add tamari and taste. Adjust seasoning. Add beef patties back in- simmer for 5-6 minutes, until beef is done.
[Name] Ragu [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2018-11-10T23:01:00Z [Description] Ragu is an almost-completely meat sauce, common in Emilia-Romagna and most of Northern Italy. This recipe is similar to one made by Tambaurini of Bologna. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "6", "1", "1", "1", "1/2", "2", "2", "1/4", "2 1/2", "1/2", "1", "6", "1/4", "2", "2/3", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "celery rib", "carrot", "yellow onion", "pancetta", "parsley", "dry white wine", "tomato paste", "butter", "fresh sage", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1981.2 [FatContent] 143.6 [SaturatedFatContent] 53.6 [CholesterolContent] 561.4 [SodiumContent] 1752.8 [CarbohydrateContent] 28.7 [FiberContent] 4.2 [SugarContent] 13.6 [ProteinContent] 133.2 [RecipeServings] nan [RecipeYield] 3 Quarts [RecipeInstructions] Heat a 10- to 12-quart thick-bottomed stock pot. Add the oil and heat. Add the garlic, celery, carrot, and onion, sauteing until the onion is translucent, 10-15 minutes. Add the pancetta and cook 5 minutes. Add the remaining ground meats. Cook until brown and crumbly, about 5 minutes. Add the parsley, stock, wine, and tomato paste. Bring to a boil and then reduce to a simmer. Simmer, partly covered, for 2 hours. Add the butter, cream, sage, and cheese. Simmer for 5 minutes (gently]. Skim the fat from the top of the sauce. Season to taste with salt and pepper.
[Name] Brown-Glazed Onions [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2018-11-11T15:09:00Z [Description] A family favorite (usually served at Thanksgiving) inspired by a recipe from Mastering The Art of French Cooking, Volume I. We love the beef stock glaze. This recipe really calls for a homemade stock: supermarket stock, even low sodium, contains far too much salt. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["21", "1 1/2", "1 1/2", "1/2", NA, "4", "1", "1/4"] [RecipeIngredientParts] ["butter", "parsley", "bay leaf", "fresh thyme leave"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.7 [FatContent] 4.0 [SaturatedFatContent] 1.5 [CholesterolContent] 4.6 [SodiumContent] 69.3 [CarbohydrateContent] 21.6 [FiberContent] 3.9 [SugarContent] 9.8 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Onions: One recipe requires 18-24 onions. Peel the onions (which is made easier by blanching them in boiling water for 1-2 minutes].", "Tie bouquet garni ingredients in cheesecloth (parsley, bay leaf, and thyme].", "Heat a 9- or 10-inch skillet over medium heat. Add the butter and oil - when they are bubbling, add the onions, rolling them to brown them as evenly as possible all over. This will take about 10 minutes. Try not to break the skins.", "Then, either bake or braise on the stovetop.", "To braise stovetop:", "Pour in the liquid and season with salt and pepper. Add the bouquet.", "Cover and simmer for 40-50 minutes until the onions are tender, retain their shape, and the liquid is reduced to a sticky glaze. Remove, discard the bouquet, and serve.", "To bake:", "Preheat oven to 350°F.", "Transfer the onions and their cooking fat to a baking dish or casserole (onions need to fit in a single layer].", "Bake, uncovered, in the upper third of the oven for 40-50 minutes, turning them once or twice, until they are tender and keep their shapes. Remove the bouquet and serve." ]
[Name] CREAM CHEESE CARROT CAKE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-11-11T18:01:00Z [Description] Easy and extremely moist carrot cake recipe with a lovely cream cheese frosting, this is the perfect dessert for any occasion! VIDEO https://www.youtube.com/watch?v=DG54hfg6Snk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/5pltvo3Rqv9k8vfDmDFg_Carrot-Cake-1-1024x765%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Brunch", "Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "4", "2", "1 1/2", "3", "1", "1/4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "kosher salt", "baking soda", "ground cinnamon", "eggs", "granulated sugar", "carrots", "walnuts", "butter", "light cream cheese", "pure vanilla extract", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 871.9 [FatContent] 52.5 [SaturatedFatContent] 10.4 [CholesterolContent] 103.4 [SodiumContent] 531.5 [CarbohydrateContent] 93.3 [FiberContent] 3.1 [SugarContent] 60.6 [ProteinContent] 10.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside. In a bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar to eggs. Add oil and mix thoroughly. Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition. Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly into a greased Bundt pan and gently tap to remove any air bubbles. Transfer to preheated oven and bake for about 50 minutes or until done. Cool cake to room temperature. CREAM CHEESE ICING. In a bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract process until well blended. Gradually add confectioners’ sugar until the icing is spreadable. Spread icing over cooled cake and finish by sprinkling 2 tablespoons grated carrot over top.
[Name] Best Ever Potato Soup (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-11T19:39:00Z [Description] I switched this up a bit and added peas and corn with the carrots. I also left the skin on the potatoes. Overall very creamy and good. Recipe courtesy of Taste of Home. Next time I'll skip the Velveeta and add real cheese. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "1", "1/2", "1", "1/2", "1/2", "1/2", "14 1/2", "3", "3", "8", "2"] [RecipeIngredientParts] ["bacon", "potatoes", "carrot", "onion", "dried parsley flakes", "salt", "pepper", "celery seed", "chicken broth", "all-purpose flour", "2% low-fat milk", "Velveeta cheese", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.7 [FatContent] 11.2 [SaturatedFatContent] 6.2 [CholesterolContent] 33.8 [SodiumContent] 837.1 [CarbohydrateContent] 21.4 [FiberContent] 1.9 [SugarContent] 8.3 [ProteinContent] 11.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes. Mix flour and milk until smooth and stir into soup. Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
[Name] Dill Dip [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-11-12T03:21:00Z [Description] Make and share this Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2/3", "2/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "onion", "parsley flakes", "dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.1 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 10.0 [SodiumContent] 16.3 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 1 3/4 Cups [RecipeInstructions] Put all ingredients in a bowl. Mix well. Refrigerate a few hours prior to serving. Serve with carrots, celery and any other vegetables.
[Name] Keto Lasagna [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H10M [PrepTime] PT1H20M [TotalTime] PT2H30M [DatePublished] 2018-11-12T14:04:00Z [Description] Make and share this Keto Lasagna recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/Mh34624ER4CDtN4Qu53g_DSC04522-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/1ZGqujQsSouRwy5CTazB_Keto%20Lasagna%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/tJUaiFSwCHYvokqzQi7Q_DSC04525-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/agLXK8ETSGf4K1a1iK6s_DSC04526-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/iSYstQabTBeigp8oFEUa_Keto%20Lasagna%204.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/tB0RioPSQCoGhI5AcVRN_Keto%20Lasagna%205.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/aQK2xhLySmRRk1TMWj5q_Keto%20Lasagna%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/67/wmRZ71DlS8qXGl2qfb5J_Keto%20Lasagna%203.jpg" ] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "3", NA, NA, "1", "3", "1", "1", NA, "24", "32", "3 1/2", "2", "1/2"] [RecipeIngredientParts] ["zucchini", "salt", "olive oil", "yellow onion", "garlic cloves", "ground beef", "black pepper", "cottage cheese", "mozzarella cheese", "eggs", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 691.5 [FatContent] 38.5 [SaturatedFatContent] 17.4 [CholesterolContent] 195.2 [SodiumContent] 1616.4 [CarbohydrateContent] 32.1 [FiberContent] 5.3 [SugarContent] 21.3 [ProteinContent] 53.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick spray. Use a mandolin to cut the zucchini into strips, about 1 cm thick. Add the strips to a colander and toss with 1 teaspoon of salt. Let drain for 10 minutes. Layer the zucchini strips between layered sheets of paper towels on a baking sheet. Let dry while you make the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, garlic and Italian seasoning and cook until translucent, about 7-10 minutes. Add ground beef and and cook until browned, breaking up with a wooden spoon. Drain any fat and season with salt and pepper. Stir in 2 cups of the marinara sauce and remove from heat. Add cottage cheese, 2 cups mozzarella, eggs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a bowl and stir to combine. Spread about 3/4 cup of meat sauce into the bottom of the baking dish. Add a layer of zucchini strips to cover the entire area, slightly overlapping. Spread over 3/4 cup of the cottage cheese mixture. Repeat four more times, ending with the cottage cheese layer. Spread the remaining marina sauce over the top and sprinkle with remaining shredded mozzarella. Cover tightly with aluminum foil. Place the dish on top of a baking sheet and bake for 30 minutes. Uncover and bake another 25-30 minutes, or until cheese is bubbly and browned. Let cool 10 minutes. Garnish with chopped parsley before serving.
[Name] Cauliflower Chicken Pot Pie [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2018-11-12T14:12:00Z [Description] This low-carb riff on chicken pot pie is made without flour and is topped with parsley studded cauliflower “biscuits.” [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/68/n2zjAKyyR1y59Z79FTKP_cauli%20pot%20pie%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/68/fZ0vLATgQzSRbjdoifjI_cauli%20pot%20pie%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/68/iP3gFSxgTLKy0ZQfLAxP_cauli%20pot%20pie%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/68/gQnEXiIeTnyRZY3ZADpg_Cauliflower%20Chicken%20Pot%20Pie%201%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/68/NLhkQZ6TTQqXKk5wbo7v_Cauliflower%20Chicken%20Pot%20Pie%202.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["24", "2", "1/2", "1/4", "1", "1/2", "2 1/2", "1 1/2", "1/4", "2", "16", "1/2", NA, NA, NA] [RecipeIngredientParts] ["rice", "eggs", "parmesan cheese", "parsley", "garlic powder", "salt", "chicken broth", "cornstarch", "dried thyme", "chicken", "heavy cream", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 930.1 [FatContent] 19.5 [SaturatedFatContent] 10.4 [CholesterolContent] 144.8 [SodiumContent] 1059.6 [CarbohydrateContent] 158.7 [FiberContent] 7.8 [SugarContent] 0.8 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 F and line a baking sheet with parchment paper. Trace 7 circles onto the parchment with a 3 1/2-inch round cutter. Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture, then add to an empty bowl. Add remaining crust ingredients and mix to combine. Scoop 4 tablespoons of the mixture into each of the drawn circles on the baking sheet. Shape into a round disc, about 1/2 inch thick. Bake for 15-20 minutes, or until golden brown, flipping halfway through. Whisk together the chicken broth, corn starch, and thyme in a liquid measuring cup and pour the mixture into an 8-inch cast iron skillet. Bring to a boil, then lower heat and simmer over medium heat until thickened, about 5-10 minutes. Turn the heat down to medium-low and stir in the chicken, vegetables, and cream. Season with salt and pepper. Cook until heated through, 5 minutes. Garnish with chopped parsley. Top with fresh baked cauliflower crust.
[Name] Cauliflower Crusted Chicken Tenders [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2018-11-12T14:17:00Z [Description] These chicken tenders are coated in flavorful cauliflower breadcrumbs and baked to perfection for a healthy and satisfying meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/iFmy3SwRW6Zdy9BumSQM_cauliflower%20crusted%20chicken%20tenders%20537469-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/q86pheHTTOHMHNR9hmQW_cauliflower%20crusted%20chicken%20tenders%20537469-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/xq7GpywnQeCR9xj4RLTB_cauliflower%20crusted%20chicken%20tenders%20537469-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/jM9LvV8TyWsQhOLgFkGl_cauliflower%20crusted%20chicken%20tenders%20537469-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/BLwTo1faRyOSNqPh65YR_Cauliflower%20Chicken%20Tenders%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/agabwDcTUGunrVVQ0Tgw_Cauliflower%20Chicken%20Tenders%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/69/lgYLqVnkQsyvXgppJJCw_Cauliflower%20Chicken%20Tenders%203.JPG"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cauliflower", "Vegetable", "Meat", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "48", "2", "2", "1/4", "1", "1", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["chicken tenderloins", "rice", "eggs", "buttermilk", "parmesan cheese", "onion powder", "garlic powder", "dried parsley", "ground mustard", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 2891.7 [FatContent] 17.7 [SaturatedFatContent] 6.0 [CholesterolContent] 329.3 [SodiumContent] 1611.5 [CarbohydrateContent] 549.6 [FiberContent] 11.3 [SugarContent] 1.7 [ProteinContent] 111.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 275 F and line a baking sheet with parchment paper.", "Add the cauliflower rice to a microwave-safe bowl and microwave according to package directions. Let cool.", "Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Add to a food processor and pulse until finely chopped.", "Transfer the cauliflower to the prepared baking sheet and bake for 1 hour until, stirring every 20 minutes, until dried out and crispy. Let the cauliflower cool. Meanwhile, increase the oven temperature to 400°F.", "Transfer cooled crispy cauliflower to a shallow bowl and add parsley, onion powder, garlic powder, ground mustard, grated parmesan, salt, and pepper. Toss to combine.", "Add eggs and buttermilk to another shallow bowl and beat to combine.", "Pat the chicken tenderloins with paper towels so that they are dry. Dip the chicken in the egg wash, then the cauliflower breadcrumbs, pressing to adhere. Place on a parchment-lined baking sheet.", "Bake for 15 minutes, flipping halfway through. Serve with your favorite dipping sauce." ]
[Name] Mini Cauliflower Pizza Pies [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-11-12T14:22:00Z [Description] Cauliflower pizza crust gets a new look with these mini pizza pies. Top them with sausage crumbles, pepper, onion and olives, or pick your own toppings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/nkg4yFUhTkGFItBZLTMa_Mini%20cauli%20pizzas%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/sUI2hEyDQkGtSkKPIWbN_Mini%20cauli%20pizzas%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/G5yR8zITTGeCpnHSlLLS_Mini%20cauli%20pizzas%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/eqSjvqIVS1a1zJzd4Xj2_Cauliflower%20Pizza%20Pies%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/sqW8EZyRLeEWjO2jSImr_Cauliflower%20Pizza%20Pies%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/70/bkkjj0rQqq2UsEgaidfN_Cauliflower%20Pizza%20Pies%202.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cauliflower", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "24", "1", "6", "1", "1", "1/2", "1", "1", "8", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["rice", "egg", "parmesan cheese", "garlic powder", "salt", "olive oil", "tomato sauce", "mozzarella cheese", "green bell pepper", "red onion", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.6 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 23.4 [SodiumContent] 320.5 [CarbohydrateContent] 56.9 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 10 pizzas [RecipeInstructions] For the Crust: Preheat oven to 350°F Place ten 3.5-inch tart pans on top of a baking sheet and spray with nonstick spray. Add the cauliflower rice to a food processor and pulse until finely ground. Cook the cauliflower in the microwave, according to package instructions. Let cool. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Transfer the cauliflower to a bowl and add the remaining crust ingredients. Mix together with a fork. Add about 2 tablespoons of the mixture to each of the tart pans and press evenly into the bottom and up the sides. Bake 15-20 minutes, or until golden brown. Let cool. Remove the cauliflower pie crust from the tart pans. First remove the outer ring. Then carefully use a small offset to separate the bottom of the crust from the bottom of the tart pan. Place pie crusts on a parchment-lined baking sheet. For the Pizza Filling: Heat about 1 tablespoon of olive oil in a small skillet over medium high heat. Add the sausage and cook until browned, about 7-10 minutes, breaking up with a wooden spoon. Drain on a paper towel lined plate. Add 2 teaspoons of tomato sauce to each crust and spread. Top with mozzarella, sausage crumbles, onions, peppers and olives. Bake 7-10 minutes, or until cheese is melted and bubbly. Combine the remaining tomato sauce, sausage, onions, peppers and olives in a bowl and microwave until warm. Serve on the side with the cauliflower pizza pies.
[Name] Cauliflower Rice Pudding [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-11-12T14:26:00Z [Description] This creamy, perfectly-sweetened cauliflower rice pudding is a delightful surprise. With just the right amount of cinnamon and vanilla, you wouldn’t even know this carb-free treat is made with a vegetable! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/71/d8vqkwKiTRi8tCxs9NSb_DSC04546-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/71/FiECWYPhQo2XjRMWnT7R_DSC04547-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/71/R4CmwjlpR82dkFKYdwTI_DSC04549-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/71/TmVlRA8cShGrILDJBJm4_Cauliflower%20Rice%20Pudding.JPG" ] [RecipeCategory] Dessert [Keywords] ["Cauliflower", "Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "1/4", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["rice", "coconut cream", "sugar", "vanilla extract", "cinnamon", "coconut", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 650.0 [FatContent] 14.1 [SaturatedFatContent] 12.4 [CholesterolContent] 41.5 [SodiumContent] 30.8 [CarbohydrateContent] 122.0 [FiberContent] 1.7 [SugarContent] 52.5 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon. Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently. Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine. Simmer 5-10 minutes, or until thickened. Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally. Transfer to a container and chill in the refrigerator for at least 3 hours before serving. To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.
[Name] Creamy Shrimp Cauliflower Risotto [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-12T14:45:00Z [Description] This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/72/M3hXfi26QougzQUTB7gm_cauli%20risotto%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/72/1s6qubKgS3OqXkhdq8rW_cauli%20risotto%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/72/cmca0xDqSRW2dbv2f3Ma_Cauliflower%20Shrimp%20Risotto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/72/XJn5y24BRd2Rby10sYka_cauli%20risotto%20SITE-1.jpg" ] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "24", "2", "2", "2", "4", "1/2", NA, NA, NA, "2", NA] [RecipeIngredientParts] ["unsalted butter", "medium shrimp", "rice", "shallots", "garlic cloves", "chicken broth", "cream cheese", "parmesan cheese", "salt", "pepper", "nutmeg", "parsley", "lemon wedge"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 873.8 [FatContent] 16.2 [SaturatedFatContent] 8.2 [CholesterolContent] 185.5 [SodiumContent] 1303.3 [CarbohydrateContent] 140.4 [FiberContent] 2.5 [SugarContent] 1.4 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside. Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes. Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth. Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute. Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through. Garnish with more parsley and serve with lemon wedges.
[Name] Eggplant Parm Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-11-12T17:43:00Z [Description] Make and share this Eggplant Parm Lasagna recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/r7RWkzDQ4Fa47SDNCXw9_0S9A7745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/VOhiKXZRReest1AamBwP_0S9A7708.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/SahEKbSMeHNJqxqeDQ2A_0S9A7714.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/kqMGpsUqSx6VD67ypj37_Eggplant%20Lasagna%20in%20pan%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/dBwsNxf8R9Ks9syt6Ual_eggplant%20lasagna%20plated.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/mZscaPbQSHGpra6DMJmg_Eggplant%20Lasagna%20in%20pan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/73/LVDN1XIyReSOuZC9lmvy_Eggplant%20Lasagna.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "4", "2", "1", "6", "1", NA, NA, "1", "1/4", "4", "3 1/2", "12", "1/2"] [RecipeIngredientParts] ["olive oil", "eggplants", "panko breadcrumbs", "parmesan cheese", "eggs", "all-purpose flour", "kosher salt", "ground black pepper", "ricotta cheese", "parsley", "mozzarella cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1235.1 [FatContent] 48.2 [SaturatedFatContent] 22.2 [CholesterolContent] 294.4 [SodiumContent] 2037.1 [CarbohydrateContent] 140.8 [FiberContent] 16.1 [SugarContent] 26.4 [ProteinContent] 58.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.", "Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.", "To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.", "In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.", "To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.", "Let sit 10 minutes, then slice and serve. Top with sliced basil." ]
[Name] Breakfast Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-11-12T17:53:00Z [Description] Make and share this Breakfast Lasagna recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/3f6pSeYORGeeJBZl6Pby_0S9A7696.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/gWeseQjsTDKNpGpWKcST_0S9A7686.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/7Qbs1k8Tlm9FVlBE1hhq_0S9A7682.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/TkX8wYnTNSNDG7SmGAeM_Sausage%20Gravy%20Lasagna%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/JBfnHRnQE6wpn9Ztxlbg_Sausage%20Gravy%20Lasagna%20in%20pan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/MbQJhXa5RfO17hFJWTnO_Sausage%20Gravy%20Lasagna.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/74/lcfO2tGRTifk29CO2c9I_Sausage%20Gravy%20Lasagna%20on%20plate.jpg"] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "4", "3", "2", "1", "10", "2", "1", "10", "2", "2", "12", "3", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "breakfast sausage", "unsalted butter", "flour", "chicken broth", "milk", "eggs", "olive oil", "frozen hash browns", "frozen spinach", "sharp cheddar cheese", "mozzarella cheese", "chives", "kosher salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1325.5 [FatContent] 89.3 [SaturatedFatContent] 36.6 [CholesterolContent] 500.4 [SodiumContent] 1774.7 [CarbohydrateContent] 66.4 [FiberContent] 5.0 [SugarContent] 4.7 [ProteinContent] 64.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside. To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns. Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.
[Name] Sushi Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-11-12T18:37:00Z [Description] Normally, sushi gets rolled up. But what if... it was layered like lasagna instead? This mashup gives you all the seasoned rice, avocado and salmon you want to eat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/FHiCKgBDQWCIw5D7BEof_0S9A7676.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537475/pq3GAltPTDGLKOFdx7Ug_62556738_10161986288695038_6605676451620454400_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/jyphFz6QKKmDjL59JKFv_Sushi%20Lasagna.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/3W7D9r0VQ0KuaiqmFpQG_0S9A7647.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/eAU8R5aAQXG6hety1RHe_0S9A7656.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/IGX9vLRHREuiymw329TK_Sushi%20Lasagna%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/75/5m3ClAD9QaSiWtXDRXq4_Sushi%20Lasagna%20piece.jpg"] [RecipeCategory] Rice [Keywords] ["Japanese", "Asian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["10", "2", "10", "12", "3", "1 1/2", "1/3", "1", "3", NA, NA] [RecipeIngredientParts] ["seasoned rice vinegar", "nori", "cream cheese", "avocados", "English cucumbers", "mayonnaise", "soy sauce", "wasabi paste"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 388.7 [FatContent] 20.9 [SaturatedFatContent] 7.9 [CholesterolContent] 37.5 [SodiumContent] 160.5 [CarbohydrateContent] 44.9 [FiberContent] 6.0 [SugarContent] 2.4 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Spray a 9x13 inch pan lightly with water. Place cooled sushi rice in a large bowl or on a baking sheet and drizzle over rice vinegar. Use a fork to fluff and combine. Working with a bowl of water to keep your hands wet, press 1 1/2 cups rice onto the bottom of the baking dish. Top with 2 sheets Nori placed side by side and slightly overlapping. Top Nori with 1 1/2 cups rice, then top with cream cheese. Top cream cheese with 2 sheets Nori placed side by side and slightly overlapping. Top Nori with 1 1/2 cups rice, then top with slices of avocado. Top avocado with 2 sheets Nori placed side by side and slightly overlapping. Top Nori with 1 1/2 cups rice, then top with cucumber strips. Top cucumber strips with 2 sheets Nori placed side by side and slightly overlapping. Top Nori with 1 1/2 cups rice, then top with 2 layers of sliced smoked salmon. Top salmon with 2 sheets Nori placed side by side and slightly overlapping. Top with remaining rice. In a small bowl, whisk to combine kewpie mayonnaise and sriracha. Drizzle over Sushi lasagna and sprinkle with Furikake. Serve with soy sauce and wasabi paste.
[Name] Breakfast Mac & Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-12T18:42:00Z [Description] Always wanted to eat mac n' cheese for breakfast? Now you can! This bake features macaroni, sausages, eggs, tater tots and cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/83kDuWs7QsCf4oZ0rhFs_0S9A7513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/gTjINKLNSEaTak27CU4H_0S9A7506.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/HdX798JQSPeEsFhzlNUs_Breakfast%20mac%20_%20cheese%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/ltIQxSUtR0mFYRFgStMK_0S9A7543.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/y6MjxM8oQSuYk8H8k6fg_Breakfast%20Mac%20_%20Cheese%20Close.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/76/LzgMOitSR5yUYbdI4rgD_Breakfast%20Mac%20_%20Cheese%20plated%2C%20egg%20broken.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["Breakfast", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "12", "2", "1 3/4", "4", "2", "2", "8", "2", "10", "6", "3"] [RecipeIngredientParts] ["unsalted butter", "yellow onion", "breakfast sausage", "all-purpose flour", "milk", "cream cheese", "sharp cheddar cheese", "monterey jack cheese", "macaroni", "chopped tomatoes", "eggs", "scallion tops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 988.5 [FatContent] 65.4 [SaturatedFatContent] 31.9 [CholesterolContent] 347.7 [SodiumContent] 1265.2 [CarbohydrateContent] 53.1 [FiberContent] 4.4 [SugarContent] 4.2 [ProteinContent] 46.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 3-5 minutes. Add sausage and cook, breaking apart into bite size pieces, until browned. Stir in flour until completely combined then add the milk and bring to a simmer. Once the mixture has thickened, stir in the cream cheese, 1 1/2 cups cheddar cheese and 1 1/2 cups monterey jack cheese until completely combined and melted. Fold in the cooked macaroni, tomatoes, salt and pepper and transfer to a 2-quart casserole dish. Top with tater tots, then use a spoon to create 6 wells and break eggs into each well. Top with remaining 1/2 cup shredded cheddar and monterey jack cheeses, avoiding covering the eggs. Bake until egg whites are set, about 12-15 minutes. Top with sliced scallions and serve.
[Name] Mac & Cheese Chile Relleno [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-11-12T18:48:00Z [Description] Think of it as a mac n' cheese-stuffed pepper with a Mexican twist. These chiles rellenos are rich and cheesy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/77/EReqKELQTCO13WbboQwQ_0S9A7588.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/77/CPyV5esJRGpwwT8MAozw_0S9A7610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/77/CuDvHkulQmSsZliA9O8b_0S9A7635.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/77/5hsJoxFRcWvXi5dslF82_Chile%20Relleno%20Mac%20_%20cheese.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/77/D7Gb4RIXTiu89KSmqWDK_Chile%20Relleno%20Mac%20_%20Cheese%20%20fork.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "4", "1", "1", "2", "2", "2 1/2", "2", "1 1/2", "8", NA, NA, "8", "2", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "red onions", "garlic cloves", "red bell pepper", "chili powder", "all-purpose flour", "milk", "monterey jack pepper cheese", "elbow macaroni", "kosher salt", "ground black pepper", "olive oil", "crushed tomatoes", "salsa", "pico de gallo", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 541.6 [FatContent] 30.0 [SaturatedFatContent] 16.0 [CholesterolContent] 73.3 [SodiumContent] 508.2 [CarbohydrateContent] 48.6 [FiberContent] 7.9 [SugarContent] 4.0 [ProteinContent] 23.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes. Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses. Bake for 15-20 minutes until cheeses are melted and filling is warmed through. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm. To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.
[Name] Sheet Pan Mac & Cheese Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-12T18:56:00Z [Description] Looking to mix up pizza night? Replace the crust with mac n' cheese, then cover with all of your favorite toppings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/HJ6QCH7ER4OtsVQaK82q_0S9A7559.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/UmI3WYmWSEGHu7MuaegZ_0S9A7573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/8OXSLcTQiGm0Jct2xhOA_0S9A7581.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/nZs7SCVROmNENop0iRcg_0S9A7551.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/OmNt3qeuSLOIvd46J154_Crispy%20Mac%20_%20Cheese%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/78/ZhLZVdcbTaaUJFoeG2eA_Crispy%20mac%20_%20cheese%20V1.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "3", "2", "2", "1", "1", "1/2", "1/2", "1/2", "2", "1", "3", "1 1/2", NA, NA] [RecipeIngredientParts] ["milk", "cream cheese", "Velveeta cheese", "monterey jack cheese", "sharp cheddar cheese", "elbow macaroni", "red onion", "red bell pepper", "green bell pepper", "panko breadcrumbs", "olive oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1021.1 [FatContent] 57.1 [SaturatedFatContent] 29.4 [CholesterolContent] 148.0 [SodiumContent] 1274.5 [CarbohydrateContent] 85.0 [FiberContent] 4.9 [SugarContent] 10.7 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. In a large pot, combine the milk, cream cheese and Velveeta over medium heat. Stir until cheeses are melted and mixture starts to simmer, then whisk in 2 cups shredded monterey jack cheese and 2 cups shredded cheddar cheese until melted. Fold the macaroni and marinara sauce into the cheese sauce to combine completely and season to taste with salt and pepper. Spread onto a baking sheet and top with remaining 1 cup shredded monterey jack cheese, 1 cup cheddar cheese, onions, red and green peppers and pepperoni. In a medium bowl, stir to combine panko, olive oil, Italian seasoning, salt and pepper. Sprinkle over macaroni and cheese, then bake until top is crisp and cheese is melted, about 15-20 minutes.
[Name] Spaghetti & Meatball Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-11-12T19:06:00Z [Description] If you like this classic red sauce dish but don't want to make a mess, bake it into single-serving cups! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/V7OZ4eFbR0mWfkdalQWX_0S9A7138.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/IwxwtOReGunO57jgnFHQ_Spaghetti%20and%20Meatball%20Cups%20close.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/AVwLouv8SA2tayMsiFGh_0S9A7126.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/9IlF9DxvSZ6cTMsx6CXS_0S9A7153.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/7S95yaiQHinXhPETMqLK_Spaghetti%20_%20Meatball%20Cups%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/79/N79X9f6RQXTz48UCfsfD_Spaghetti%20and%20Meatball%2C%20cheese%20center.jpg"] [RecipeCategory] Meatballs [Keywords] ["Spaghetti", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1/3", "1/2", NA, "1/2", "1/3", "3/4", "2", "1", "1/3", "1", "1", "1/4", "1/2", "3 -4", "8", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["basil leaves", "pine nuts", "garlic clove", "parmesan cheese", "olive oil", "kosher salt", "milk", "ground beef", "parsley", "parmesan cheese", "egg", "salt", "pepper", "mozzarella cheese", "olive oil", "spaghetti", "pesto sauce", "eggs", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.2 [FatContent] 25.1 [SaturatedFatContent] 7.3 [CholesterolContent] 84.5 [SodiumContent] 528.7 [CarbohydrateContent] 19.5 [FiberContent] 1.3 [SugarContent] 1.2 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] ["To make the pesto:", "Combine basil leaves, pine nuts, garlic, 1/3 cup parmesan cheese, olive oil and a pinch salt in a food processor. Puree until almost smooth.", "Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.", "To make meatballs:", "In a large bowl, mix to combine breadcrumbs and milk. Add the ground beef, parsley, Italian seasoning, grated parmesan cheese, egg, salt and pepper. Divide into 12 equal balls. Flatten into patties and place a mozzarella cube in the center, then close the meat around to make a ball.", "Heat oil in a large skillet over medium. Working in batches if necessary, brown the meatballs, about 2 minutes per side. Remove from skillet and seat aside on a plate.", "To make spaghetti cups, combine cooked spaghetti with 1/2 cup pesto, 2 beaten eggs, 1/4 cup grated parmesan cheese and 1 cup grated mozzarella. Divide spaghetti into prepared muffin tin and make a well in the center of each.", "Place a meatball in the center of each spaghetti nest. Top with 2 teaspoons of grated mozzarella cheese. Bake for 15 minutes until the meatballs are cooked through." ]
[Name] Chili Cheese Meatball Corndog [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-11-12T19:14:00Z [Description] What's better than a meatball on spaghetti? Meatballs on a stick, dipped in corn batter and fried in oil. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/QLametF0QImePW5G4egk_0S9A7196.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/GIw0WtyzTeds2nx2zXjw_0S9A7179.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/JMh8iiYvTwWEbUHzYTiN_0S9A7209.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/11Tj1RJ2QESndvLhYd5C_meatball%20corndog%20closeup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/U1mTaFjRZbrWzuZnZdA2_Meatball%20corndogs%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/80/O15h8vtKQIyCGsLvsdRO_Meatball%20corndogs%20V2.jpg"] [RecipeCategory] Meatballs [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", "1", "1/3", "1 -2", "1", "1", "1", "1/3", NA, "1/4", "1", "1/2", "1 1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["canola oil", "olive oil", "onion", "garlic cloves", "chili powder", "tomato paste", "Worcestershire sauce", "ketchup", "ground beef", "sharp cheddar cheese", "egg", "sour cream", "scallion", "yellow cornmeal", "all-purpose flour", "baking powder", "sugar", "salt", "buttermilk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2300.9 [FatContent] 237.6 [SaturatedFatContent] 23.8 [CholesterolContent] 124.4 [SodiumContent] 627.2 [CarbohydrateContent] 28.8 [FiberContent] 2.2 [SugarContent] 6.0 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] 8 sticks [RecipeInstructions] Preheat oven to 400 degrees. Heat canola oil in a large heavy pot to 350 degrees F. Line a baking sheet with parchment paper. Line a large plate with paper towels; set aside. In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onions and garlic until soft and translucent, about 5 minutes. Stir in chili powder, tomato paste, worcestershire sauce, ketchup and hot sauce. Remove from heat and let cool to room temperature. In a large bowl, mix to combine ground beef, cheddar cheese, egg, breadcrumbs, cooled onion mixture, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Form into 2-inch meatballs. Arrange meatballs on parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool slightly. Thread 3 meatballs on to the end of 8-10 skewers, stacking them directly next to each other so that they touch. In a medium bowl, whisk to combine cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. In a separate small bowl, whisk to combine buttermilk and 2 eggs. Pour buttermilk into dry mixture and stir until just combined. Working in batches, dip the meatball skewers into the batter, coating completely, then fry until golden and cooked through, about 2-3 minutes per side. Drain on a towel lined plate. Serve meatball corndogs with a side of sour cream and sprinkle over 1/2 cup shredded cheddar cheese and sliced scallions.
[Name] Taco Meatball Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-12T19:27:00Z [Description] These Mexican-inspired meatballs have just the right amount of spice, and can easily be paired with tons of toppings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/ve5tPcQ5SZqKlQhBXzla_0S9A7120.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/nV2TcQoRZi5Mun2NKamL_0S9A7084.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/rtEkfx3RNidINGZiuBdw_0S9A7111.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/ieBnl2MKRZOWy1J51fZo_Taco%20meatballs%20plated%20V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/yVquVLROQ2u3PYX3vGOo_Taco%20meatballs%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/81/Kcl68SAwSwyEmRCaav6h_Taco%20meatball%2C%20single.jpg"] [RecipeCategory] Meatballs [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/3", "2", "24 -30", NA, "1", "1", "2", "1", "1 1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "tomato paste", "chilies", "egg", "cilantro", "corn", "cheese", "pico de gallo", "cilantro", "sour cream", "cheddar cheese", "monterey jack pepper cheese", "cornstarch", "milk", "chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.2 [FatContent] 39.4 [SaturatedFatContent] 21.4 [CholesterolContent] 162.8 [SodiumContent] 576.2 [CarbohydrateContent] 10.6 [FiberContent] 0.6 [SugarContent] 2.8 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro. Form into 2-inch meatballs and place on prepared baking sheet. Bake for 15-20 minutes until cooked through. Remove and place each meatball in a corn chip scoop. Drizzle with queso, and top with guacamole, pico de gallo and chopped cilantro. Serve with a side of sour cream. For the Queso: In a large bowl, toss to combine cheddar cheese, pepper jack cheese and cornstarch. In a medium saucepan, bring milk to a simmer. Whisk in cheeses and chopped chilis. Bring to a simmer to thicken, about 1-2 minutes.
[Name] Champagne Gummy Gems [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-11-12T19:33:00Z [Description] Make and share this Champagne Gummy Gems 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/53/74/82/i6m1cMIwR7aECoDjfroI_0S9A2794.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/82/K6Qxfl5pQh2aPRijgKE2_0S9A2808.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/82/JEoDpAI4Q7Su8NPGK8Zu_0S9A2825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/82/xuEssvNzT8qmYq5M5Tig_Gummy%20Gems%20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/82/BccAwQfxRyK6azgkDExo_Gummy%20Gems%20V2.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["gelatin powder", "Jello gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 72 gems [RecipeInstructions] Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined. Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup. Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds. Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors. BUY THE MOLDS HERE: https://amzn.to/2qKtiqb.
[Name] New Year's Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-12T19:40:00Z [Description] Make and share this New Year's Pizza recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/83/mHOm6InDT7W144Kby2NO_0S9A2568.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/83/XDeuIX8DRLmAjAvvNOQg_0S9A2604.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/83/tVPCeMBuTEqPL2o8ozNj_0S9A2578.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/83/ngMdngOpTPnhO3f9fpRA_2019%20Pizza.jpg" ] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1 1/2", "8", "1", "1", "1", "1", "1", "4", "2"] [RecipeIngredientParts] ["mozzarella cheese", "red bell pepper", "yellow bell pepper", "green bell pepper", "red onion", "zucchini", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 13.6 [SaturatedFatContent] 6.7 [CholesterolContent] 41.6 [SodiumContent] 514.3 [CarbohydrateContent] 13.1 [FiberContent] 3.0 [SugarContent] 4.5 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Working with one at a time, unroll pizza dough onto a cutting board with the longest side parallel to the edge of the counter. Cut in half vertically, then use a sharp knife to cut out the numbers 2 and 0. Transfer numbers to a prepared baking sheet. Repeat with remaining dough, cut out the numbers 1 and 9 and transfer to second baking sheet. Bake for 6 minutes, remove from oven and top each number with pizza sauce, spreading to cover dough to the edges. Top sauce with shredded mozzarella, diced red, yellow and green peppers, onions, zucchini, mushrooms and pepperoni. Bake for 8-10 minutes longer until crust is golden and toppings are cooked. Serve on a large platter or cutting board with the numbers 2019 next to each other.
[Name] Champagne Sorbet Floats [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT6H [TotalTime] PT6H10M [DatePublished] 2018-11-12T19:43:00Z [Description] This twist on the root beer float combines fruity sorbet with bubbly champagne. Adults will love this dessert for the New Year. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/DGCeDBFFR7zmz8JjOHFH_0S9A2622.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/pNzex4LgRI38n2tz6loJ_0S9A2663.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/z1NHJADuQjqtkCa84MZq_0S9A2681.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/ovRGMm28QtWtGYUE3EAM_Strawberry%20Sorbet.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/qNDU4ywoSPCNgrhzUeW4_Overhead%20sorbet%20with%20pink%20champagne%20(wrong%20vessel].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/84/7lZnUdt4Tae2k4ew5r74_Strawberry%20sorbet%20garnishes.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Beverages", "Dessert", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/2", "8"] [RecipeIngredientParts] ["strawberries", "granulated sugar", "lemon", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.5 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 19.1 [FiberContent] 2.8 [SugarContent] 14.9 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place the strawberries, sugar, lemon zest and juice into a blender and blend until completely smooth. Place in a large bowl and stir in 1/2 cup pink Champagne.", "Pour into a quart container and place into the freezer for 6 hours. Leave sorbet out for 10-15 minutes to slightly soften before serving.", "To make strawberry star garnish for the glass, use a small star cutter and cut the strawberry rounds. Make one small cut into the center and place on the edge of the glasses.", "Scoop sorbet into chilled coupe glasses and pour over pink champagne." ]
[Name] 5 Ingredient Salted Caramel Crumble Bars [AuthorId] 2000378667 [AuthorName] ljc282000 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-11-12T20:12:00Z [Description] Make and share this 5 Ingredient Salted Caramel Crumble Bars 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/53/74/85/DNaSvAQTmG8U4AvinNYg_IMG_2518.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/85/9S9dFqf6RDyK5THRtCjR_IMG_2518.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/537485/zaY5mKGTGmpq3Bh22T6i_IMG_2517.JPG"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "coarse sea salt", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 52.8 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 108.5 [CarbohydrateContent] 7.9 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] 1. Heat oven to 350°F Spray 8-inch square pan with cooking spray. 2. Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan. 3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes. 4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within 1/4-inch from edge. Sprinkle salt and 1/4 cup of the pecans over caramel. 5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan. 6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.
[Name] Ricotta Cheese Sweet Pudding Cake [AuthorId] 67366 [AuthorName] GuyBig [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2018-11-13T01:05:00Z [Description] Cheap cost, very expensive taste. Migliaccio, a traditional Italian cheesecake or pudding usually made with farina and ricotta. This is made with cooked grits. . [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "1/4", "1 -2"] [RecipeIngredientParts] ["whole milk ricotta cheese", "quick-cooking grits", "orange marmalade", "eggs", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.4 [FatContent] 13.1 [SaturatedFatContent] 7.6 [CholesterolContent] 108.7 [SodiumContent] 148.9 [CarbohydrateContent] 86.6 [FiberContent] 1.2 [SugarContent] 48.7 [ProteinContent] 13.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Butter a casserole dish if planning to serve as a pudding, a spring form pan if serving as a cake. Blend cheese, cold grits and marmalade until smooth. Whip up the eggs with the lemon juice. Blend eggs into the batter. Pour into the buttered casserole dish or pan and bake at 350 for about an hour and a half. This is tasty, but not that sweet. If you like cheesecake that is sweet, add 3/4 cup to a cup of sugar to the batter. It's meant to be eaten cold, not hot, so after you pull this from the oven, allow it to cool for a half hour or so out of the fridge, and then put it in the fridge to get cold. My cooling time was about 3 hours. Leftover cranberry sauce makes a great topping for this.
[Name] Quick, Easy, Elegant Clafoutis -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-11-13T02:55:00Z [Description] Make and share this Quick, Easy, Elegant Clafoutis -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2/3", "1/8", "3", "1/2", "1 1/4"] [RecipeIngredientParts] ["unsalted butter", "berries", "sugar", "salt", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.5 [FatContent] 19.0 [SaturatedFatContent] 6.8 [CholesterolContent] 162.4 [SodiumContent] 160.3 [CarbohydrateContent] 52.3 [FiberContent] 2.1 [SugarContent] 37.9 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Butter a shallow baking dish or pie pan, preferably ceramic. Arrange fruit (you can use anything but cut in small pieces]. Add almonds. Whisk together the eggs, salt and only 1/2 cup of the sugar until thoroughly blended. Whisk the flour into the egg mixture. Add the milk and blend thoroughly (can use a blender at each stage]. DO NOT OVERBEAT - keep it tender. Pour the egg, milk, flour mixture over the fruit. Sprinkle 1/4 cup sugar over the top and dot with butter. Bake for 30 minutes, until golden. To test if done, a thermometer should register 160 degrees when inserted. Clafoutis is best served just warm.

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