Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Clafoutis With Kirsch -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-13T03:47:00Z [Description] the cherry liqueur adds a very french, elegant accent to this great breakfast or dessert dish...couldnT be easier or quicker...a great Christmas morning feast? from Saveur... [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "6", "2", "6", "1/8", "3/4", "3", "4", "1"] [RecipeIngredientParts] ["unsalted butter", "caster sugar", "eggs", "kosher salt", "flour", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.2 [FatContent] 13.4 [SaturatedFatContent] 6.0 [CholesterolContent] 295.8 [SodiumContent] 220.0 [CarbohydrateContent] 68.6 [FiberContent] 3.1 [SugarContent] 46.9 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Butter a 9-inch cast iron pan or a ceramic pan or cake pan. Beat the eggs until completely blended. Combine the milk, kirsch, vanilla and add to the well-beaten eggs. Combine the flour, sugar and salt well. Add the flour mixture to the egg-milk mixture and blend well, but not very long. All of this can be done in steps in a blender. Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top. Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees. Dust with powdered sugar just before serving -- Best served just warm. Can be refrigerated and served cold OR re-warmed -- even a day later.
[Name] Avocado Toast “Cinnamon” Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT2H10M [TotalTime] PT2H45M [DatePublished] 2018-11-13T14:44:00Z [Description] You could be trendy and put fresh avocado on toast... or you could slather your avocado on a warm, cheesy "cinnamon" roll. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/TlutxUWRuObEcswfLZIo_0S9A2750.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/USKc90wBTDOfJOXcq7V7_0S9A2720.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/vWum4rxFT4CUWEuzRTZ4_0S9A2745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/3O0hIBVeRqG8syZ3FSPb_Avocado%20Toast%20Rolls%20V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/RAbkxrdXS6Gjtfkd5FNn_Avocado%20Toast%20Rolls%20in%20pan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/yss0kabxRBm8e6QoUxFG_Avocado%20Toast%20Roll%20open.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/BahIp7a3Q3q4MraZdBvv_Avocado%20rolls%20plated%20V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/89/K1UWcqnTV6kcBGyAfrPg_Avocado%20Rolls%20Plated%20V2.jpg" ] [RecipeCategory] Breads [Keywords] ["Avocado", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "6", "2", "1", "1", "1", "1", "2", "1/4", "1", "1/4", "3 3/4", "2 -4", "8", "8", NA, NA, "4", "1", NA, "1", "1"] [RecipeIngredientParts] ["milk", "unsalted butter", "eggs", "sugar", "garlic powder", "onion powder", "kosher salt", "cracked black pepper", "active dry yeast", "parmesan cheese", "all-purpose flour", "olive oil", "cream cheese", "mozzarella cheese", "red pepper flakes", "chives", "avocados", "lime", "kosher salt", "greens", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.8 [FatContent] 31.3 [SaturatedFatContent] 12.7 [CholesterolContent] 101.4 [SodiumContent] 626.0 [CarbohydrateContent] 39.9 [FiberContent] 6.0 [SugarContent] 2.6 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, garlic powder, onion powder, salt, pepper and yeast. Add 1/4 cup parmesan cheese and flour, then place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic. Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Spread the cream cheese over the dough, then top with 1/2 cup grated parmesan cheese, shredded mozzarella, pinch red chili flakes and 2 tablespoons chives. Roll the dough into a tight cylinder, then cut the dough into twelve 1 1/2-inch rounds. Place them side by side, cut side down, in prepared baking dish. Uncover, brush with egg wash and bake rolls until golden and cooked through, 30-35 minutes. In a medium bowl, gently mash avocados with lime juice and salt, leaving some larger pieces of avocado. Spoon onto the baked rolls and spread to cover. Top with pinch chili flakes, chopped chives, drizzle of olive oil and flaky sea salt.
[Name] Cheese Board “Cinnamon” Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT2H10M [TotalTime] PT2H45M [DatePublished] 2018-11-13T14:48:00Z [Description] Make and share this Cheese Board “Cinnamon” Rolls recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/p2KPOhVMQhSFtjjulCoY_0S9A2708.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/ioNQZwS66WOiZxxvwAug_0S9A2692.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/Zp1HUl6RPGMVm2I17gjg_0S9A2686.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/SOobMkYfRoeQyH8lmNLX_Cheese%20board%20rolls%20close.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/lrI9CpZzTPOs1U2FcxDO_Cheese%20board%20rolls%20beauty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/PQrrFD7FToCB9rm7EV2z_cheese%20board%20rolls%20after%20rise.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/peRb20sSGQEi6HkHYJw3_cheese%20board%20rolls%20torn%20apart.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/90/8aUH1p6FQ5qpMPduRidF_Cheese%20Board%20Rolls%20after%20bake.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "6", "2", "1", "1", "2", "1 1/2", "1/4", "1", "4", "2 -4", "1 3/4", "12", "8", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["milk", "unsalted butter", "eggs", "sugar", "rosemary", "kosher salt", "cracked black pepper", "active dry yeast", "all-purpose flour", "olive oil", "honey", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.3 [FatContent] 26.5 [SaturatedFatContent] 12.0 [CholesterolContent] 105.6 [SodiumContent] 824.5 [CarbohydrateContent] 76.3 [FiberContent] 3.0 [SugarContent] 31.9 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, 1 teaspoon chopped rosemary, salt, black pepper and yeast. Add the flour and place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic. Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Spread the fig jam over the dough, then top with brie cheese and salami. Drizzle with 1/4 cup hot honey, and sprinkle over 1/2 cup chopped almonds, then roll the dough into a tight cylinder. Cut the dough into twelve 1 1/2-inch rounds and place them side by side, cut side down, in prepared baking dish. Cover and let rise for 45 minutes. Uncover, brush with egg wash and sprinkle with remaining 1 teaspoon chopped rosemary. Bake rolls until golden and cooked through, 30-35 minutes. To serve, spread 1 cup fig jam over rolls, drizzle with hot honey and sprinkle over chopped almonds. Serve rolls with olives, almonds and grapes on the side.
[Name] Cuban Sandwich “Cinnamon” Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H30M [PrepTime] PT10M [TotalTime] PT4H40M [DatePublished] 2018-11-13T14:54:00Z [Description] Make and share this Cuban Sandwich “Cinnamon” Rolls recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/tohHNwo4RV6dBUTMRBDO_0S9A2759.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/XiHRks0QNyQ3xaOpa82A_0S9A2775.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/l0cRXtjLROeuks1HmMgQ_0S9A2784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/HVxGPNDNSsmZltG6h5jT_Cuban%20Roll%20filling.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/H6nkDG5ROGR0bYo8nYWg_Cuban%20Rolls%20in%20Muffin%20tin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/Zzc1O1noSYOTZtr3SQCy_Cuban%20Rolls%20open.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/91/20VBRM62Ti6zi81NUT3K_Cuban%20Rolls%20Plated.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cuban", "Caribbean"] [RecipeIngredientQuantities] ["3/4", "6", "2", "1", "1", "1 1/2", "1/4", "1", "4", "2 -4", "1/4", "2", "1", "2", "1", "1", "4", "1 1/2", "3/4", "8", "8", "1", "1", "2", "1"] [RecipeIngredientParts] ["milk", "unsalted butter", "eggs", "sugar", "kosher salt", "cracked black pepper", "active dry yeast", "all-purpose flour", "olive oil", "olive oil", "limes", "orange", "honey", "cumin", "kosher salt", "garlic cloves", "swiss cheese", "ham", "mozzarella cheese", "cilantro leaf", "dill pickles", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.0 [FatContent] 35.4 [SaturatedFatContent] 14.2 [CholesterolContent] 154.2 [SodiumContent] 1652.2 [CarbohydrateContent] 46.0 [FiberContent] 2.4 [SugarContent] 8.7 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] To make the dough, in the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, salt, black pepper and yeast. Add the flour and place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic. Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. In a medium bowl, whisk to combine olive oil, lime juice, orange juice, honey, cumin, salt and chopped garlic. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Use a brush or spoon to spread the honey mustard to cover dough. Place a layer of cheese over the mustard, then ham, then pulled pork. Drizzle with lime and orange vinaigrette then top with shredded mozzarella cheese and cilantro. Lay pickles horizontally, parallel to the long edge of the dough to make rolling possible. Roll dough into a log, then cut into 12 rounds. Place rolls, cut sides down, in prepared baking dish. Cover and let rise for 45 minutes. Uncover rolls, brush with egg wash and bake for 30-35 minutes. Top with chopped pickles, cilantro leaves and serve with a side of honey mustard.
[Name] Corned Beef Fries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-13T15:02:00Z [Description] This St. Paddy's day, make a variation on Canadian Poutine by dousing fries in corned beef, cheese and Guinness gravy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/RSRx6XdhTIC9rhphZ3qZ_0S9A6725.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/kwVc6SQpSxC6JU72bpkP_0S9A6753.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/iazD1HfRmiMJlnHttT5t_0S9A6772.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/VAVdog7QpWOPlxMS15zA_Corned%20Beef%20Poutine%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/7RcwiWckQyeBmBstjJq7_Corned%20Beef%20poutine%20side%20view.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/FM8MCCGkRuRJtZZq1FyM_Corned%20Beef%20Poutine%20Closeup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/92/2TvH0nhJQMiOLzdXUuNA_Corned%20beef%20Poutine%20fork.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "1", "1", "2", "1", "2", "3", "3", "1", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["bacon", "yellow onion", "carrots", "unsalted butter", "flour", "stout beer", "chicken broth", "grainy mustard", "Worcestershire sauce", "sugar", "green cabbage", "cooked corned beef", "kosher salt", "ground black pepper", "French fries", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.5 [FatContent] 18.8 [SaturatedFatContent] 6.7 [CholesterolContent] 20.7 [SodiumContent] 1844.1 [CarbohydrateContent] 79.3 [FiberContent] 9.0 [SugarContent] 7.7 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes. Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm. Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.
[Name] Corned Beef & Cabbage Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-11-13T15:06:00Z [Description] Make and share this Corned Beef & Cabbage Tacos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/NuLZiaKBTXeNNJgwAyFA_0S9A6922.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/uNlJncJXTq20XARdBAjV_0S9A6915.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/ZcVLNhslTjOb7sixsrvV_0S9A6936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/D5GjFNrMR565AVg9G9eQ_Tortillas%20stack.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/izcSHSbKQou3m9oo2oeR_Corned%20Beef%20Tacos%20plated%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/myRIHwauSG2DbCjM8UyH_Corned%20Beef%20Tacos%2C%20plated.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/Rka6oaRyQmiG58eHGldB_Corned%20beef%20tacos%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/93/ZPiyEfSgSzqixEw1XWPr_Tortillas%20V1.jpg" ] [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "8", "1", "1", "1/2", "1 1/2", "1 1/2", "1", "1/4", "1/2", "3", "1", "3", "3", "1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["masa harina flour", "purple potatoes", "scallion", "salt", "hot water", "green cabbage", "red cabbage", "carrot", "spicy mustard", "mayonnaise", "purple potatoes", "olive oil", "corned beef", "cilantro leaf", "chilies", "lime", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.5 [FatContent] 12.6 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 843.4 [CarbohydrateContent] 69.7 [FiberContent] 9.9 [SugarContent] 7.8 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make tortillas, in a large bowl combine masa, shredded potatoes, 1 tablespoon scallions and salt. Add water and use your hands to form into a dough. Add water, 1 teaspoon at a time, if dough seems to dry. Keep a damp towel over dough while you make tortillas.", "Heat a large cast iron skillet over medium high heat. Take off a golf ball-size piece of dough and roll into a ball. Place between 2 pieces of plastic or wax paper and press in a tortilla press. Remove dough from the plastic and cook in skillet until lightly toasted, about 2 minutes per side. Remove and place tortillas in a stack on a plate. Keep covered with a dry, clean towel. Repeat with remaining dough.", "In a large bowl, mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions, salt and pepper. In a medium bowl, whisk to combine mustard, mayonnaise and horseradish. Pour 1/2 cup sauce over cabbage and mix to combine. Reserve remaining sauce to drizzle over tacos.", "In a medium bowl, mash to combine warm cooked purple potatoes with olive oil, salt and pepper.", "To assemble tacos, spoon purple potato mash into the center of a tortilla. Top with cabbage slaw and corned beef. Drizzle with horseradish mustard sauce and garnish with cilantro, chilis and a lime wedge." ]
[Name] Corned Beef Hash Breakfast Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-13T15:14:00Z [Description] Bored of the same-old pizza toppings? Try adding an Irish twist, with corned beef, hash browns, cheese and a dash of hot sauce for good measure. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/l8dCU6phTveJogl5dOHM_0S9A6643.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/OsPMgJRCQzuZZBf4xHi2_Hash%20pizza%20V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/7xvj9w5fQp2eFqF9tCF7_0S9A6637.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/f4o9iB8TO2ZhABsqDxxA_0S9A6661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/R6JhVDMPTuaxLadUrufU_Hash%20pizza%20overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/RPLwdSQfTLaoq9NeZEfW_Hash%20Pizza%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/94/q85rTF6eSHG5qJhaFbgU_Hash%20pizza%20yolk%20break.jpg"] [RecipeCategory] Breakfast [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "8", "2", "2 -3", NA, NA, "1", "1 1/2", "1", "4", "3"] [RecipeIngredientParts] ["olive oil", "red onion", "red bell pepper", "green bell pepper", "frozen hash browns", "cooked corned beef", "kosher salt", "ground black pepper", "sharp cheddar cheese", "mozzarella cheese", "eggs", "scallions"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 594.4 [FatContent] 45.2 [SaturatedFatContent] 18.6 [CholesterolContent] 252.6 [SodiumContent] 532.6 [CarbohydrateContent] 23.1 [FiberContent] 2.5 [SugarContent] 4.4 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. In a large saute pan, heat 2 tablespoons oil over medium high heat. Cook onion, red bell peppers and green bell peppers until beginning to soften, about 3-5 minutes. Increase heat and add hash browns, stirring to combine. Cook 3-5 minutes then stir in cubed corned beef, hot sauce (if using], and salt and pepper to taste. Set aside. Working on a 9x11 piece of parchment paper, stretch or roll pizza dough into a large rectangle. Transfer to a baking sheet and bake for 6 minutes. Remove pizza from oven and brush dough with 2 tablespoons olive oil. Top with 1 cup shredded cheddar cheese, 1/2 cup mozzarella cheese and the corned beef hash. Make 4 wells in the hash and break an egg into each well. Top the hash with remaining 1/2 cup cheddar cheese and 1/2 cup shredded mozzarella. Bake pizza until crust is golden and eggs whites are set, about 10-12 minutes. Remove from oven and garnish with chopped scallions.
[Name] Hawaiian Pizza Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2018-11-13T15:27:00Z [Description] You might have opinions as to whether pineapple and ham belong on a pizza, but you can't deny that they belong in this dip, which is filled with cheese and bacon. Serve it up with pizza scoops. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/jFmZyQohQuuiS4AmnyKw_0S9A3921.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/emPjIAC7R7Kf68Snpswl_0S9A3955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/RXoq6SN6Sd2JfXprXObU_0S9A3937.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/j43ZBSbT7Wr2yjMSAgXg_Pineapple%20dip%2C%20scoop.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/6FPqHl77Sh6RcD0Vm0Xn_Pineapple%20Dip%20cheese%20broiled.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/95/7ZVcXW4eSSCBREr2ufD8_Pineapple%20dip%20plated.jpg"] [RecipeCategory] Ham [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Hawaiian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "3", "8", "3", "1", "1/2", "4", "4", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["pineapple", "olive oil", "red onion", "Canadian bacon", "green chilies", "cream cheese", "sour cream", "mozzarella cheese", "sharp cheddar cheese", "bacon", "scallions", "canola oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 857.8 [FatContent] 69.9 [SaturatedFatContent] 23.4 [CholesterolContent] 132.5 [SodiumContent] 1170.8 [CarbohydrateContent] 36.8 [FiberContent] 3.8 [SugarContent] 26.2 [ProteinContent] 25.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to broil. Scoop the flesh from the pineapple halves, getting as close to the edge as possible. Discard the tough center and chop the fruit. You should have about 1 1/2 cups chopped pineapple.", "In a medium skillet, heat olive oil over medium heat. Cook onions until soft and translucent, about 3-5 minutes. Stir in diced canadian bacon and cook for another 2 minutes. Add chilis, cream cheese, sour cream, 1/2 cup shredded mozzarella and shredded cheddar cheese to the pan. Stir to melt completely. Stir in half of the bacon, 2 tablespoons chopped scallions and 1/2 cup chopped pineapple. Spoon into prepared pineapple halves and top with remaining 1/2 cup mozzarella cheese.", "Place pineapples on a baking sheet and broil until dip is bubbling and top is golden, about 5-8 minutes. Garnish with 2 tablespoons scallions, remaining chopped pineapple, remaining bacon and jalapeno slices.", "To make pizza chips, heat canola oil in a skillet to 350 degrees on a deep fry thermometer. Unroll pizza dough and cut into 2-inch pieces or triangles. Working in batches, fry dough until golden and crisp, about 2 minutes per side. Drain on a towel-lined plate. Serve on the side of dip." ]
[Name] Lasagna Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-13T15:40:00Z [Description] This next-level game day appetizer features a cheesy sausage-and-tomato dip with fried lasagna noodle chips [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/kcliWGcVTK0Yx7NctxZ6_0S9A3753.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/eJw82rRxSS2XzyTVq0Wu_0S9A3682.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/TUfIiZZR8qUU2MS9LDZw_0S9A3738.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/JnOdWyRT32vT5yg5DVQ1_Noodle%20Chips.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/3KBu9kKNRjWticDAfV1P_Closeup%20Dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/Mnd2UBkLQm2eiyjRcSCg_lasagna%20Dip%20and%20noodle%20chips.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/96/SKArm6ZqTJuVJTTOiejL_Lasagna%20dip%2C%20scoop.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "3", "1/4", "1 1/2", "1", "1 1/2", "1/2", "3", "4 1/2", "3", "6", "2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "ricotta cheese", "parmesan cheese", "parsley", "mozzarella cheese", "basil", "canola oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1156.3 [FatContent] 94.9 [SaturatedFatContent] 24.4 [CholesterolContent] 126.2 [SodiumContent] 1446.5 [CarbohydrateContent] 33.4 [FiberContent] 3.3 [SugarContent] 10.3 [ProteinContent] 43.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F. Coat a 3 quart casserole baking dish or 9x13 baking dish with olive oil.", "In a large skillet, heat olive oil over medium heat. Cook onions, garlic and pinch chile flakes until vegetables are soft and translucent, about 3-5 minutes. Add sausage and break into pieces. Saute until browned and cooked through, about 5 minutes. Stir in Marinara sauce and bring to a simmer, then remove from heat.", "In a large bowl, stir to combine ricotta cheese, grated parmesan cheese, parsley, 1 teaspoon salt and 1/4 teaspoon pepper.", "To assemble dip, spoon 1/3 of the sausage and marinara sauce into the baking dish. Top with dollops of 1/3 of the ricotta mixture and 1/3 of the shredded mozzarella. Repeat twice more, then bake until bubbling and cheese is melted, about 20 minutes. Garnish with sliced basil leaves.", "To make noodle chips, bring a large pot of salted water to a boil and cook noodles for 5 minutes. Drain, rinse with cold water and lay in a single layer on a towel lined plate to dry. Cut across into 5 2-inch strips. Heat oil to 350 degrees. Working in batches, fry noodles until crisp, about 3 minutes per side. Drain on a towel-lined plate and season with a pinch Italian seasoning and salt." ]
[Name] Bacon Cheeseburger Dip Bombs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-11-13T15:59:00Z [Description] These convenient game day buns are exploding with cheesy, meaty burger flavor. Fun for the whole family! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/tFfXdT4wQXuG4E4255Tu_0S9A3179.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/6NqLox0GRES7Xcoc0HE6_Burger%20bomb%20open.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/cc2Jt2OrRWCm1dWypPGg_Burger%20Bomb%20Beauty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/lwd1OTJiR1C1yYMFkL4F_Burger%20Bomb%20Dip%20baked.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/LCx1v85CRRCOu0XQenlv_0S9A3187.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/97/L4nqloo8SFihBadtKLFz_0S9A3144.jpg"] [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "1/2", "2", "3/4", "2", "1", "8", "2", "2", "1", "1/4", "1", "1", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["bacon", "red onion", "garlic cloves", "ground beef", "Worcestershire sauce", "diced tomato", "cream cheese", "scallions", "salt", "ground black pepper", "sharp cheddar cheese", "egg", "sesame seeds", "romaine lettuce", "mustard", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.9 [FatContent] 11.2 [SaturatedFatContent] 5.4 [CholesterolContent] 45.5 [SodiumContent] 268.3 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 6.9 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.", "In a large saute pan over medium heat, cook bacon until crisp, about 3-5 minutes. Drain on a towel-lined plate. Drain all grease from pan except 1 tablespoon.", "Return pan to medium heat and cook onions and garlic until softened, about 3-5 minutes. Stir in the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in the worcestershire sauce, diced tomatoes, cream cheese, relish, scallions, crisp bacon, salt and pepper. Cook until cream cheese is melted, then remove from heat and let cool.", "Unroll the pizza dough and cut into 18 squares. Working with one at a time, place about 2 teaspoons shredded cheddar cheese into the center of the dough, then top with about a tablespoon of the beef mixture. Top with a teaspoon of cheddar cheese. Pull the corners of the dough up to meet in the middle and pinch to close. Place the dough, seam side down, about 2 inches apart on prepared baking sheet. Repeat with remaining ingredients.", "Brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes until golden. Serve on a bed of shredded lettuce with relish, mustard and ketchup on the side." ]
[Name] Conversation Heart Strawberries [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-11-13T16:04:00Z [Description] Forget the chalky Valentine's Day candies in a box, write your own quirky messages on these chocolate-covered strawberries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/98/AUTcUmuXSiWcNNAa9yQH_0S9A3114.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/98/G0xkw4ndTmKjF8oSwDA2_0S9A3125.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/98/YmmAyxvoQxqPhqOwOTwm_0S9A3135.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/98/O0GtSNJsROUBo1DEhIwY_HEARTS.jpg" ] [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "12", "3", "12", "12"] [RecipeIngredientParts] ["strawberries", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.5 [FatContent] 18.5 [SaturatedFatContent] 10.2 [CholesterolContent] 4.0 [SodiumContent] 21.8 [CarbohydrateContent] 18.3 [FiberContent] 3.6 [SugarContent] 12.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 18 hearts [RecipeInstructions] Line a baking sheet with parchment paper and top with a cooling rack. Working with one at a time, cut the berries through the stem and place the cut sides flat on a work surface. Bring the edges to touch, there should be the shape of a heart at the top. Use a toothpick to hold the sides together. Place on a towel lined plate and repeat process with remaining berries. Place 12 ounces melted pink candy melts in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the pink candy melts. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 12 ounces melted white chocolate in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the melted white chocolate. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 12 ounces melted semi-sweet chocolate in a bowl and stir in 1 tablespoon vegetable oil. Working with one at a time, dip 6 of the strawberry hearts into the melted chocolate. Use a fork to lift out and tap on the edge so that the extra chocolate drips off. Transfer to a cooling rack to set. Place 8 ounces melted pink candy melts in a small squeeze bottle with a very small tip. Pipe onto the white and semi-sweet chocolate covered strawberries Valentines message such as \"DM me,\" \"Hot Stuff,\" \"You wish,\" \"XOXO,\" \"BAE,\" \"Luv Me\" or \"Send Noods\". Repeat piping process with melted semi-sweet chocolate onto the pink covered strawberries.
[Name] Garlic Knot Hearts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-13T16:07:00Z [Description] Show your significant other how much you care by showering them in heart-shaped garlic knots. Because who doesn't love a garlic knot? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/99/0xlW7qZGRveQ0f7RB5hA_0S9A2846.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537499/9dkqCYsjTEu6zDq3WcH4_IMG_8803%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/99/Yz697Sx6RGWae3oEIgZO_0S9A2865.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/99/DQR2p3O0RxSqZRB7WsKf_0S9A2872.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/99/7JX9PSnkQIKQfLQIHyt7_Garlic%20Knots%20V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/74/99/VjZm0lSLSwWcrm3eeJyN_Garlic%20Knots%20V2.jpg"] [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "3", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["salted butter", "garlic cloves", "parmesan cheese", "flat-leaf Italian parsley"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 186.7 [FatContent] 10.8 [SaturatedFatContent] 5.6 [CholesterolContent] 22.2 [SodiumContent] 272.9 [CarbohydrateContent] 18.4 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 12 knots [RecipeInstructions] Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a small saucepan over medium low heat, melt butter. Stir in chopped garlic and Italian seasoning blend then remove from heat. Unroll breadstick dough and separate along perforated lines. Working with one at a time, brush the dough lightly with garlic herb butter. Sprinkle about 1 teaspoon parmesan cheese over dough. Roll ends of dough towards each other. When they meet, place on prepared baking sheet. Pinch the bottom of the dough into a point to make a heart-shape. Repeat with remaining ingredients. Brush the tops of the bread hearts with garlic butter, sprinkle with parmesan cheese and bake until golden, about 12-15 minutes. Remove from oven, brush well with remaining garlic butter, sprinkle with remaining parmesan cheese and garnish with chopped parsley.
[Name] SOUTHWEST CHICKEN THIGHS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-11-13T16:29:00Z [Description] Tender, juicy and flavorful, these thighs are great for weeknight dinners! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LivohxMQyydM8EwLRm5Q_Southwest-Chicken-Thighs-3_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "1", "3/4", "3/4", "3/4", "2", "1/4", "1", "1", "1/4", "2/3", "1/2", "1", "2/3"] [RecipeIngredientParts] ["chicken thighs", "mild paprika", "sea salt", "black pepper", "olive oil", "red onion", "celery", "garlic cloves", "dry white wine", "fresh rosemary", "chipotle chile in adobo", "lemon juice", "low sodium chicken broth", "lemon zest", "corn kernels", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.8 [FatContent] 36.5 [SaturatedFatContent] 15.7 [CholesterolContent] 141.0 [SodiumContent] 702.4 [CarbohydrateContent] 27.2 [FiberContent] 4.0 [SugarContent] 3.6 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.", "Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.", "Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.", "When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately." ]
[Name] Easy Fried Brussel Sprouts [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-11-13T16:39:00Z [Description] Make and share this Easy Fried Brussel Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["Brussels sprout", "garlic powder", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1005.4 [FatContent] 109.6 [SaturatedFatContent] 14.2 [CholesterolContent] 0.0 [SodiumContent] 169.3 [CarbohydrateContent] 8.3 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil for frying over medium-high heat. Clean the brussel sprouts and cut the larger ones in half. Use a paper towel or kitchen cloth to lightly dry off water on the vegetable so that the oil doesn't splash too much. When the oil is hot, add the brussel sprouts in a couple of batches. Fry until light brown. Drain on paper towels and immediately season, adding more if desired. Best served immediately.
[Name] Copycat Chipotle Guacamole [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-13T16:53:00Z [Description] Thank goodness avocados contain omega-3’s! Eating guacamole, it’s practically going to the gym. That’s a joke, people. It’s just really delicious, and we all can dream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/02/AyKZrfyT1q5ER3DOtF85_chipotle_Guacamole_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/02/v1TZSPOPSE2V58RDmryy_chipotle_Guacamole_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/02/F1DnifwMRq2kmUR5jczO_chipotle_Guacamole_03.jpg"] [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["avocados", "lime juice", "kosher salt", "red onion", "cilantro leaf", "corn tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.2 [FatContent] 32.8 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 440.8 [CarbohydrateContent] 49.4 [FiberContent] 12.1 [SugarContent] 1.9 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.", "Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.", "Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making." ]
[Name] Pizza Bouquet [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-13T17:00:00Z [Description] You might have seen this technique used before with apples... but we all know everything is better with pizza. Turn your dough, sauce, cheese and pepperoni into a beautiful bouquet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/llLJfNGDTIONuC6CZMSy_0S9A2874.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/eOHW2CODQFm8jtAlRkxw_0S9A2898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/QLh0ATIRueKrzgS3NVlg_0S9A2934.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/jWs8PDclSd2sLHccQJeQ_Pizza%20Roses%20in%20pot.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/XzegcI8Rk6S2quTi4fQo_Pizza%20Roses%20V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/0peUEybhTtWh3qIa8ukS_Pizza%20Roses%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/03/j8gHAlsRe64NL7x9zYY6_Pizza%20Rose%20in%20Pan.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3/4", "2", "10", "12", "2"] [RecipeIngredientParts] ["parmesan cheese", "mozzarella cheese", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.3 [FatContent] 13.7 [SaturatedFatContent] 5.1 [CholesterolContent] 33.0 [SodiumContent] 656.5 [CarbohydrateContent] 7.1 [FiberContent] 1.3 [SugarContent] 4.1 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 12 pizza roses [RecipeInstructions] Preheat oven to 400 degrees F. Unroll pizza dough onto work surface with the long side parallel to the edge of the counter. Cut into 12 equal strips, about 1 ½-2 inches wide. Spread pizza sauce over dough, then sprinkle over parmesan cheese, mozzarella cheese and Italian seasoning. Working with one strip at a time, place 7-8 slices pepperoni down each strip of dough, overlapping slightly. The top of the pepperoni should stick out over the top of the dough. Roll the dough into a cylinder to look like a rose bud and transfer to a 12-well muffin tin with the pepperoni edge up. Bake for 15-20 minutes until golden and and crisp. To serve, place a skewer in the bottom of each pizza rose and tie together.
[Name] Copycat Chipotle Fresh Tomato Salsa [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2018-11-13T17:13:00Z [Description] Maybe you’ve made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/04/zwdT0VFTSHOfMrvd1uBC_chipotle_fresh_tomato_salsa_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/04/wA3Bd98uTj6wN1mI9lB6_chipotle_fresh_tomato_salsa_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/04/urGHrHGLSBWhYEwYIN1U_chipotle_fresh_tomato_salsa_02.jpg"] [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["tomatoes", "red onion", "fresh lemon juice", "fresh lime juice", "kosher salt", "fresh cilantro", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.9 [FatContent] 13.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1019.0 [CarbohydrateContent] 43.1 [FiberContent] 4.6 [SugarContent] 4.3 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt. Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired. Serve with tortilla chips.
[Name] Copycat Chipotle Queso [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2018-11-13T17:17:00Z [Description] Queso is a nationwide obsession, recipes are guarded...family secrets. Here’s the closest to the Chipotle family secret I could get! MMMMM! Cheese! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/05/GFNLpZcRd6QgpetHL2RF_chipotle_queso_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/05/88iBC9VMRsuuy1GRBgZg_chipotle_queso_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/05/2rehZRQMRJuJfuRZ7PNm_chipotle_queso_03.jpg"] [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "3", "2", "1", "2 1/2", "2", "1", "1", "2", "2", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["yellow onion", "green bell pepper", "garlic cloves", "ground cumin", "kosher salt", "whole black peppercorns", "tomato paste", "red wine vinegar", "cheddar cheese", "Velveeta cheese", "tomatillo salsa", "lime juice", "dried oregano", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.4 [FatContent] 16.5 [SaturatedFatContent] 5.8 [CholesterolContent] 23.8 [SodiumContent] 458.7 [CarbohydrateContent] 22.3 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] 6 1/4 cups [RecipeInstructions] In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.
[Name] Copycat Chipotle Pinto Beans [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-11-13T17:22:00Z [Description] Making beans from scratch is one of those things people pretend is difficult. It’s not. Also, you get a hill of delicious Chipotle beans for not too much cabbage (If you know what I mean). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/06/EH99VEb5RLa6NMjNgTIT_chipotle_pinto_beans_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/06/ILScMQqTzCETlCR0Z0TW_chipotle_pinto_beans_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/06/GMM8C1hmT9S0tWjrqHIS_chipotle_pinto_beans_03.jpg"] [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "16", "1", "1", "2", "2", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["yellow onion", "dried pinto beans", "ground cumin", "dried oregano", "garlic cloves", "bay leaves", "chipotle chiles in adobo", "fresh lemon juice", "lime juice", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.4 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 2336.4 [CarbohydrateContent] 51.0 [FiberContent] 12.4 [SugarContent] 2.6 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Heat oil in a large heavy-bottomed pot, or dutch oven medium-high. Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans. Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.
[Name] Buffalo Chicken Tostone Sandwiches [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-13T17:31:00Z [Description] These chicken & twice-fried plantain chip sandwiches are healthy, Whole30-approved, and are soaked in Buffalo sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/f5bPF0vzTLyAckRzD61a_0S9A4847.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/4VylfLHQT72IiO59prhZ_0S9A4833.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/hCL40hyDRZ27GcjPlPZo_0S9A4907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/UsifN7VrQFSqRarmicuk_Fried%20Plantains.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/5yPbRAGpQfqNcpmjpmrd_Tostones%20sandwich%20cut.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/07/6VRBDn0pTt7mehQDKFzs_Tostones%20sandwich.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "2", "1", "1", "4", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["ghee", "red wine vinegar", "chicken", "scallions", "avocados", "lime", "coconut oil", "green plantains", "romaine lettuce", "tomatoes", "red onion", "fresh cilantro stem", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1154.5 [FatContent] 90.4 [SaturatedFatContent] 56.5 [CholesterolContent] 93.2 [SodiumContent] 102.7 [CarbohydrateContent] 73.5 [FiberContent] 13.2 [SugarContent] 31.0 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet over medium heat, combine wing sauce, ghee and red wine vinegar. Fold in shredded chicken, scallions and season with salt and pepper to taste. In a medium bowl, mash avocados with lime juice, salt and pepper; set aside. Heat coconut oil in a medium skillet over medium high heat. Working in batches, fry the plantains until golden and cooked through, about 3-4 minutes per side. Remove from oil and smash to flatten with a mallet or small fry pan. Return plantain to oil and cook another 2-3 minutes to crisp. Remove from oil, drain on a towel-lined plate and season with salt. Repeat with remaining ingredients. To assemble, top a plantain with chicken, shredded lettuce, sliced tomatoes, sliced onions smashed avocados and sprigs cilantro. Top with another plantain and cut in half to serve.
[Name] Copycat Chipotle Sofritas Salad [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2018-11-13T17:32:00Z [Description] Chipotle went vegan and made a meat-free topping, and it was a huge hit! So popular, in fact this is the recipe that everyone wants to be able to make at home. Vegetarians rejoice! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/08/mrQQ6Ck6QLKQCKzgNKWo_chipotle_sofritas_salad_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/08/7pGqQEdRSKMrZYJz1ZDw_chipotle_sofritas_salad_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/08/yPvpCQKqTiGqF41luFhY_chipotle_sofritas_salad_03.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "2", "1 3/4", "2", "2", "1/4", "3", "8", "3/4", "3/4", "3/4"] [RecipeIngredientParts] ["extra firm tofu", "chipotle chiles in adobo", "garlic cloves", "salsa", "honey", "kosher salt", "ground black pepper", "green leaf lettuce", "pinto beans", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.7 [FatContent] 25.5 [SaturatedFatContent] 7.2 [CholesterolContent] 18.9 [SodiumContent] 2021.3 [CarbohydrateContent] 32.4 [FiberContent] 8.4 [SugarContent] 14.6 [ProteinContent] 28.2 [RecipeServings] 4.0 [RecipeYield] 5 cups [RecipeInstructions] Press Tofu: Wrap each block of tofu in two layers of paper towels place in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another baking sheet and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Remove tofu from baking sheet and pat dry with paper towels. Into a large bowl, crumble tofu into 1/2 inch pieces. Set aside. To the bowl of a food processor or blender, add chipotle peppers, chipotle sauce, garlic, 3/4 cup salsa, honey, salt, pepper, and, 1 tablespoon of vegetable oil. Process on medium until the sofritas sauce is smooth and completely combined. Heat 1 tablespoon oil in a large, cast-iron skillet over medium-high heat, add half of the tofu, stir only a few times, so the tofu browns well about 10 minutes. Using a slotted spoon, remove tofu from skillet; set aside. Add remaining tablespoon of oil to skillet; cook remaining tofu. Once the second batch of tofu is browned, combine the first batch of browned tofu in skillet.
[Name] Chicken Bacon Ranch Jalapeño Poppers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-11-13T17:37:00Z [Description] What's more perfect than a plain old jalapeño popper? A jalapeño pepper stuffed with chicken, bacon and ranch dressing. Even better, these poppers are Whole30-approved. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/68Yi3FL3Qcqlg8BWLlEc_0S9A4764.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/EkyhlFnMRg6OurU9vJ6F_0S9A4770.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/s2osImMfQ6Sccazqe8WP_Jalapeno%20poppers%20plated%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/vHgtycqMSsOmfQrm8kbq_0S9A4746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/abxy3Q5TFOm6GugQmyer_Jalapeno%20poppers%20plated%20with%20dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/XAyoi3t1S1mv3GU0zZeu_Jalapeno%20poppers%20with%20dip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/09/EY2sdRLwQl2G2S8IUC2X_Jalapeno%20poppers%20bite%20out.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Peppers", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "6", "2", "2", "1", "1", "1", "2", "4", "1 1/2", "1/4", "8", "1", "1", "2", "1/2", "1/2", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["ground chicken", "bacon", "carrots", "coconut oil", "garlic powder", "onion powder", "paprika", "parsley", "scallions", "salt", "ground black pepper", "mayonnaise", "lemon", "parsley", "garlic powder", "onion powder", "coconut oil", "water", "kosher salt", "ground black pepper", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 84.1 [FatContent] 5.7 [SaturatedFatContent] 2.8 [CholesterolContent] 26.4 [SodiumContent] 308.9 [CarbohydrateContent] 3.0 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 16 poppers [RecipeInstructions] Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping], shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper. Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through. Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping. For the Whole30 Ranch Dressing: In a medium bowl, whisk to combine all ingredients.
[Name] Cauliflower Kimchi Fried Rice [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-11-13T17:48:00Z [Description] Replace those grains with cauliflower rice for a healthy, Korean-inspired dish. It's easy to make and approved for Whole30 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/PnwSuqMEQfK7ENDKVS4J_0S9A4787.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/igNEuq6ETACzWth4eYx0_0S9A4809.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/tmzmgnEsTeSVVacTfrJw_0S9A4796.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/2haGjmTAQH0bXvcjbL2w_Kimchi%20Fried%20RiceV1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/Kniycxh7SyOO2zyBQdlC_Cauliflower%20Rice.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/10/phRyHHCTRYqJCVUYcT49_Kimchi%20Fried%20Rice%20V2.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Korean", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1", "2", "1/2", "1", "1", "1", "1 1/2", "2 1/2", "4", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["tamari", "kosher salt", "ground black pepper", "olive oil", "ghee", "yellow onion", "cabbage", "rice", "kale", "eggs", "scallion", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 834.3 [FatContent] 24.2 [SaturatedFatContent] 8.2 [CholesterolContent] 267.9 [SodiumContent] 1849.8 [CarbohydrateContent] 109.8 [FiberContent] 4.8 [SugarContent] 2.4 [ProteinContent] 42.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside. Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest. Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat. Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft. To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.
[Name] Birthday Cheesecake Wontons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2018-11-13T17:51:00Z [Description] These wontons are filled with a birthday cheesecake filling, and then topped with a strawberry powdered sugar. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/BPT1iN1RKhvtO2HqcA1A_0S9A5309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/dBfQTjgoRx6PQZ4sadMc_0S9A5270.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/Vfmfj8vCQL2vUxDrRnoc_0S9A5279.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/U6JbDeocQoK8SdYmvfqh_Birthday%20wontons%20plated%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/VRfEULZCQ4m36hH8Cr9w_Birthday%20Wontons%20plated.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/11/udLwCPLBQpGsRVCrU3YE_Birthday%20Wonton%2C%20bite%20out.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Chinese", "Asian", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "12", "3/4", "3", "2", "1", "1/2", "36", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "granulated sugar", "all-purpose flour", "sour cream", "vanilla extract", "wonton wrappers", "egg", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.9 [FatContent] 52.1 [SaturatedFatContent] 8.2 [CholesterolContent] 16.6 [SodiumContent] 78.8 [CarbohydrateContent] 13.0 [FiberContent] 0.2 [SugarContent] 7.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 wontons [RecipeInstructions] Fill a large pot halfway up with oil and heat to 365 degrees F. Line a plate with paper towels; set aside. Beat together the cream cheese and sugar until smooth. Add the flour, sour cream and vanilla and stir once more until well combined. Refrigerate for at least 1 hour and up to overnight. Before using, fold in nonpareils. To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the cheesecake mixture in the center. Brush the edges with egg wash and then seal and crimp by bringing up the four corners and pinching to seal. Continue shaping until all the filling has been used. Once oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest. Place the powdered sugar and dried strawberries in a food processor and pulse until well combined and the strawberries are blended into the powdered sugar. Dust the top of the wontons with the strawberry powdered sugar before serving.
[Name] Spinach Artichoke Wontons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-11-13T17:53:00Z [Description] Homemade spinach artichoke dip is filled into wonton wrappers and fried until golden and crispy. It’s the perfect on-the-go snack or appetizer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/WxmoHSWcScaHwp1YDDA4_0S9A5253.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/766DsQEjRBKsLnWEolHh_0S9A5225.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/8PX8I0QtGLupBPuqGFZg_0S9A5239.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/k3PXSfRGGc99H198qOAT_Spinach%20Artichoke%20wonton%2C%20bite.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/GSYpGcfFQ2WKFkO9jjMP_Spinach%20artichoke%20wontons.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/12/3CZNPyShOLQExAC3AGyn_Spinach%20Artichoke%20Bute%20V2.jpg"] [RecipeCategory] Spinach [Keywords] ["Greens", "Artichoke", "Vegetable", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3", "1", "3", "8", "2", "2", "1/4", "1/4", "1/2", "1/2", "1/4", "36", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "artichoke hearts", "cream cheese", "sour cream", "mayonnaise", "mozzarella cheese", "parmesan cheese", "salt", "black pepper", "crushed red pepper flakes", "wonton wrappers", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.6 [FatContent] 52.1 [SaturatedFatContent] 8.0 [CholesterolContent] 14.4 [SodiumContent] 122.2 [CarbohydrateContent] 6.1 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 wontons [RecipeInstructions] Fill a large pot halfway up with vegetable oil and heat to 365 degrees F. Set a large skillet over medium-high heat with the olive oil. Once hot add the onion and garlic and cook until softened, about 5 minutes. Stir in the artichoke hearts and spinach and cook until the spinach has wilted, about 10 minutes. Remove from heat. In a large bowl, stir together the cream cheese, sour cream, mayo, mozzarella, parmesan and warm vegetables. Stir together until the cheeses have melted and the mixture is somewhat smooth. Season with salt, pepper and red pepper flakes. To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the filling in the center. Brush the edges with egg wash and then seal into a triangle shape. Continue shaping until all the filling has been used. Once the oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
[Name] Loaded Baked Potato Wontons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-11-13T17:54:00Z [Description] Make and share this Loaded Baked Potato Wontons 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/53/75/13/1IbruqyHRpusIsWb2P38_0S9A5178.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/13/OhY693TR9qWa7pwHUaCy_0S9A5173.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/13/DRVhuBSQVWawFkkzesEQ_Potato%20Wonton%20bite%20out.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/13/ukLmvIMmRBWv6ZiUUcDU_0S9A5210.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/13/d0Txjb4bSuKIgp9vq0dY_Potato%20WOntons%20plated%20V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/13/weDOMwkATZy1XWocjWc5_Loaded%20potato%20Wonton%20plated%20w%20dip.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "5", "1", "2", "1 1/2", "36", "1", "3/4", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["bacon", "instant mashed potatoes", "chives", "wonton wrappers", "egg", "sour cream", "garlic clove", "salt", "black pepper", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.5 [FatContent] 51.7 [SaturatedFatContent] 8.1 [CholesterolContent] 14.1 [SodiumContent] 109.6 [CarbohydrateContent] 7.5 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 36 wontons [RecipeInstructions] ["Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.", "Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.", "To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.", "Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.", "To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.", "Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.", "Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side." ]
[Name] Easy Bread Bowls - High Altitude [AuthorId] 2002325559 [AuthorName] Jenn M. [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2018-11-13T18:07:00Z [Description] Like everything else in baking, high altitude poses its own set of problems. This 5 ingredient yeasty bread bowl, makes winter feel just a little more bearable. The outside is solid and crusty to contain liquids, but the inside is perfectly soft and chewy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002325559/5Ola0DsLQUS4vf5I8yaH_45726705_251415212204248_766286456971853824_n.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["8 1/3", "2", "3", "4 1/2", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "warm water", "instant yeast", "sugar", "olive oil flavored cooking spray"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.1 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1752.9 [CarbohydrateContent] 108.4 [FiberContent] 5.3 [SugarContent] 6.6 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together the flour, instant yeast and the salt. Add the warm water to the bowl and stir until combined. Knead the dough in the bowl until it forms together in a ball. Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic. Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes. Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.]. Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size. Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes. Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000]. Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty. Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
[Name] White Bean Soup - Spanish Style [AuthorId] 115302 [AuthorName] Sweetiebarbara [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-11-13T18:07:00Z [Description] After making a pot of baked beans, I had almost 2 quarts of beans and broth leftover; I decided I would really like a bowl of some sort of soup. Michael and I had enjoyed some Pistou in Provence, so I thought it might be good.. Instead, I found a Spanish influenced recipe that I adapted to our tastes. I am writing it down, so we can have it again. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/15/a42jjQRNSIuV3Dzj2fKm_20181110_185414.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "2", "2", "2", "2", "2", "1", "1", "3", "1", "1", "1/4"] [RecipeIngredientParts] ["bacon", "olive oil", "carrots", "celery ribs", "Spanish onions", "garlic cloves", "white beans", "bay leaf", "thyme", "rosemary", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 983.8 [FatContent] 30.8 [SaturatedFatContent] 8.6 [CholesterolContent] 36.1 [SodiumContent] 1348.3 [CarbohydrateContent] 129.6 [FiberContent] 27.5 [SugarContent] 9.7 [ProteinContent] 50.2 [RecipeServings] 4.0 [RecipeYield] 1 pot of soup [RecipeInstructions] ["In a large pot, gently fry bacon, set bacon aside, and discard grease.", "Brown carrot rounds in remaining bacon grease, using drizzles of olive oil as needed.", "Add celery and cook until semi tender.", "Add onions and cook until translucent.", "Add garlic, spices, bay leaf, and continue cooking for about 5 minutes.", "Add chicken stock and bring up to boil.", "Add beans with broth, crumbled bacon, salt, pepper, and simmer for about 1 hour.", "Correct seasoning, remove bay leaf, garnish with more crumbled bacon, and serve with crusty bread." ]
[Name] Green Bean Casserole [AuthorId] 312087 [AuthorName] kayauscare [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-11-13T18:08:00Z [Description] Make and share this Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "4", "2", "1"] [RecipeIngredientParts] ["milk", "black pepper", "Worcestershire sauce", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.9 [FatContent] 5.9 [SaturatedFatContent] 2.8 [CholesterolContent] 16.9 [SodiumContent] 711.0 [CarbohydrateContent] 10.7 [FiberContent] 3.6 [SugarContent] 2.0 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine soup, milk, pepper, Worcestershire. Stir in drained beans, cheese and 1 can of french-fried onions. Spread into a 9x13 pan. Bake at 350 for 30 minutes or until hot. Sprinkle remaining can of french-fried onions. Bake 5 more minutes.
[Name] Instant Pot Thai Curry Chicken [AuthorId] 1718234 [AuthorName] Angela Polly [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-11-13T18:08:00Z [Description] Make and share this Instant Pot Thai Curry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "1 - 1 1/2", "2", "1", NA] [RecipeIngredientParts] ["red curry paste", "coconut oil", "bell pepper", "gingerroot", "garlic cloves", "spinach", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.8 [FatContent] 37.5 [SaturatedFatContent] 32.9 [CholesterolContent] 0.0 [SodiumContent] 34.7 [CarbohydrateContent] 7.3 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] On saute mode: In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers. Add the fresh chicken (thighs would be good to use as well], salt and pepper. Pour in 1-2 c chicken broth, place lid. Manually pressure cook on high for 8 mins. Quick release. Add in spinach and coconut milk. *Also would be good to try with shrimp instead of shrimp (adjust cook time] or other vegetables like broccoli, carrots, snow peas, etc.
[Name] Copycat Chipotle Grilled Adobo Chicken Burrito [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT12H [TotalTime] PT12H45M [DatePublished] 2018-11-13T18:51:00Z [Description] Some say the burrito is the perfect food. It comes in it’s own wrapper, it is filled with the most delicious things.... I say Chipotles Grilled Adobo Burrito pretty much has that covered. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/18/btAqZfkyQmuVk37VCvic_chipotle_grilled_adobo_chicken_burrito_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/18/7HeCSMZCRu2wGqnHV1Jt_chipotle_grilled_adobo_chicken_burrito_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/18/Esgo02VWQnSfFzcbQg6k_chipotle_grilled_adobo_chicken_burrito_03.jpg" ] [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "3", "2", "2", "2", "1", "1/4", "2", "1/2", "2", "6", "3", "2", "1 3/4", "1/8"] [RecipeIngredientParts] ["red onion", "garlic cloves", "chipotle chiles in adobo", "chili powder", "kosher salt", "ground cumin", "red wine vinegar", "dried oregano", "fresh ground black pepper", "boneless chicken breasts", "romaine lettuce", "salsa", "flour tortillas", "cooked long-grain rice", "monterey jack cheese", "pinto beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.2 [FatContent] 35.7 [SaturatedFatContent] 12.9 [CholesterolContent] 130.4 [SodiumContent] 1810.4 [CarbohydrateContent] 60.5 [FiberContent] 9.0 [SugarContent] 4.8 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Marinade: To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili’s], 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper. Blend until completely smooth, add 1/2 cup water stirring to combine. Place chicken in a large non-reactive container, with enough room for the adobo sauce. Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight] for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt. Cook Chicken: Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks. Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.
[Name] Copycat Chipotle Grilled Steak Soft Tacos [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2018-11-13T18:56:00Z [Description] This Copycat Chipotle Grilled Steak Soft Taco recipe uses a easy adobo marinade. Make the marinade throw the steak in the fridge overnight; be a taco superstar at dinnertime! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/19/RBte5rRxSuyM0cYJt0aY_chipotle_grilled_steak_soft_taco_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/19/VdqUY70fRRKlchRmQHXQ_chipotle_grilled_steak_soft_taco_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/19/Ytya5YTAT2I41r4TlEyA_chipotle_grilled_steak_soft_taco_01.jpg" ] [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "3", "2", "2", "2", "1", "1/4", "1 1/2", "12", "2", "2", "2"] [RecipeIngredientParts] ["red onion", "garlic cloves", "chipotle chiles in adobo", "chili powder", "kosher salt", "ground cumin", "red wine vinegar", "dried oregano", "fresh ground black pepper", "flour tortillas", "monterey jack cheese", "romaine lettuce hearts", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.0 [FatContent] 12.9 [SaturatedFatContent] 4.9 [CholesterolContent] 16.8 [SodiumContent] 1034.9 [CarbohydrateContent] 29.0 [FiberContent] 4.6 [SugarContent] 3.7 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Marinade:", "To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili’s], 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.", "Blend until completely smooth, add 1/2 cup water stirring to combine.", "Place steak in a large non-reactive container, with enough room for the adobo sauce.", "Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight] for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.", "Cook Steak:", "In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare] on a instant- read thermometer or 145F for medium rare.", "Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.", "Assemble Tacos:", "Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings." ]
[Name] Copycat Chipotle Carnitas Crispy Tacos [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2018-11-13T19:07:00Z [Description] Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you’re Chipotle fiesta ready. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/20/XlJNfa6cRBaLWZ855rAd_chipotle_carnitas_crispy_tacos_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/20/GDv2Q81QjjHP0QYrirSQ_chipotle_carnitas_crispy_tacos_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/20/OOH7XIdRM60qBO0ys0JW_chipotle_carnitas_crispy_tacos_03.jpg"] [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "6", "5", "3", "2", "1", "12"] [RecipeIngredientParts] ["water", "fresh thyme sprigs", "bay leaves", "kosher salt", "whole black peppercorn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1010.8 [FatContent] 73.3 [SaturatedFatContent] 25.2 [CholesterolContent] 268.4 [SodiumContent] 2672.4 [CarbohydrateContent] 15.9 [FiberContent] 1.2 [SugarContent] 0.3 [ProteinContent] 66.7 [RecipeServings] 6.0 [RecipeYield] 8 Cups [RecipeInstructions] Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine. In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt. Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork. Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later]. Allow pork to rest, covered, for about 10 minutes. Heat taco shells according to manufacturer's directions, and prepare toppings of your choice. Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water]. Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use. Assemble tacos: Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.
[Name] Copycat Chipotle Chorizo Bowl With Cilantro-Lime Rice [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2018-11-13T19:29:00Z [Description] Rice bowls are my favorite. You can put whatever you like best on top. I love chorizo. It’s a smokey sausage that’s not too spicy; Chipotles version is just the right balance, now you can make your own! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/21/0a5RjoaOTZ6c7Aa72SmH_chipotle_chorizo_bowl_w_cilantro_lime_rice_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/21/pZQIRqe1TketSNkxfGHB_chipotle_chorizo_bowl_w_cilantro_lime_rice_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/21/MDncrP0RH6g9xAcPR7Ob_chipotle_chorizo_bowl_w_cilantro_lime_rice_03.jpg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1/3", "1/4", "1/2", "1/2", "1/2", "1/4", "2", "1", "3", "1 1/2", "1 1/4", "1", "3", "1/4"] [RecipeIngredientParts] ["sweet paprika", "hot paprika", "kosher salt", "dried oregano", "fresh ground black pepper", "ground cumin", "onion powder", "ground pork", "red wine vinegar", "water", "long-grain rice", "kosher salt", "bay leaf", "fresh lime juice", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 872.2 [FatContent] 49.3 [SaturatedFatContent] 18.1 [CholesterolContent] 163.6 [SodiumContent] 4358.9 [CarbohydrateContent] 59.9 [FiberContent] 2.9 [SugarContent] 0.8 [ProteinContent] 44.2 [RecipeServings] 4.0 [RecipeYield] 1 1/2 pounds [RecipeInstructions] Make rice: In medium pot (about 2 to 3 quarts] combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro. While rice cooks make Chorizo: In a large bowl stir together the Chorizo Seasoning ingredients. Thoroughly mix the seasoning mix with the ground pork until well combined (do not overmix]. Heat a large skillet over medium-high heat. Add the pork mixture to the pan. Use a wooden spoon to occasionally break the meat up as it browns. Cook until meat has browned all over, and is fully cooked, 12 to 15 minutes. Remove from heat and stir in vinegar. Serve chorizo over cilantro- lime rice.
[Name] Copycat Chipotle Barbacoa Bowl With Cilantro- Lime Rice [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT7M [PrepTime] PT55M [TotalTime] PT1H2M [DatePublished] 2018-11-13T19:36:00Z [Description] You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/22/eVyEOLjjSgmT49epi1zp_chipotle_barbacoa_bowl_w_cilantro_lime_rice_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/22/1PYQEZBRii8U4ZDNkYNg_chipotle_barbacoa_bowl_w_cilantro_lime_rice_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/22/tTdsv6DSBavhEobBW9C1_chipotle_barbacoa_bowl_w_cilantro_lime_rice_03.jpg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "4", "1", "2", "2", "2", "1", "1", "1", "1/2", "1", "2", "3", "1 1/2", "1 1/4", "1", "3", "1/4", "3", "3", "3", "3"] [RecipeIngredientParts] ["red onion", "garlic cloves", "chipotle chiles in adobo", "chili powder", "kosher salt", "ground cumin", "red wine vinegar", "dried oregano", "fresh ground black pepper", "bay leaves", "water", "long-grain rice", "kosher salt", "bay leaf", "fresh lime juice", "fresh cilantro", "salsa", "pinto beans", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.6 [FatContent] 31.3 [SaturatedFatContent] 15.0 [CholesterolContent] 187.4 [SodiumContent] 3141.6 [CarbohydrateContent] 55.6 [FiberContent] 9.1 [SugarContent] 4.3 [ProteinContent] 68.8 [RecipeServings] 8.0 [RecipeYield] 6 cups [RecipeInstructions] ["For the marinade:", "To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili’s in adabo], 2 chipotle chili (also from can], chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.", "Blend until completely smooth, add 1 1/2 cup water stirring to combine.", "Marinate meat in adobo:", "Place meat in a large non-reactive container, with enough room for the adobo sauce.", "Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight] for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.", "Cook Roast:", "Preheat oven to 275F .", "In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.", "Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis] Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water] moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.", "Make Rice:", "In medium pot (about 2 to 3 quarts] combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.", "Assemble Barbacoa Bowls:", "Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese." ]
[Name] Dory's Turkey Stuffing [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-11-13T19:43:00Z [Description] Make and share this Dory's Turkey Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["onion", "celery", "butter", "eggs", "chicken broth", "crouton", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.4 [FatContent] 14.0 [SaturatedFatContent] 7.1 [CholesterolContent] 80.2 [SodiumContent] 629.7 [CarbohydrateContent] 24.3 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] 10 cups [RecipeInstructions] Saute onions & celery in butter. Mix together all ingredients until moistened. Stuff turkey & bake.
[Name] Seared Scallops With a Corn, Bacon and Avocado Relish [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-11-14T01:53:00Z [Description] Make and share this Seared Scallops With a Corn, Bacon and Avocado Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, "16", "2", "6", "1", "4", "1", "1", "2"] [RecipeIngredientParts] ["sea scallops", "avocados", "bacon", "lemon", "corn", "onion", "red bell pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.6 [FatContent] 22.4 [SaturatedFatContent] 4.3 [CholesterolContent] 22.6 [SodiumContent] 347.0 [CarbohydrateContent] 41.1 [FiberContent] 11.1 [SugarContent] 8.8 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess. Alternatively, use an angel food cake pan and place the corn in the center allowing the corn kernels to fall into the well.] Using a knife, remove the kernels from the corn, letting them fall into the bowl.", "Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.", "Sprinkle the dried sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear (don’t move them around] until golden in color, about 1 minute on each side. Remove from the heat and let rest.", "Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.", "Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon." ]
[Name] Easy Cranberry Chutney [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-14T15:21:00Z [Description] You can make this easy chutney several days before the holidays and store it in the refrigerator. I have also included several variations. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1 -2"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "water", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 41.1 [FiberContent] 2.9 [SugarContent] 35.9 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put the cranberries, sugar and water into a saucepan.", "Bring the mixture to a boil over high heat, stirring frequently.", "Reduce heat to medium-low and cook about 15 minutes, stirring frequently. Add more water if the chutney is getting too thick.", "Remove from heat and stir in the garam masala.", "Variations: 1. The last minute of cooking, stir in 1/4 cup orange marmalade. 2. Let the mixture cool for 15 minutes and then stir in a can of apple pie filling and ground cinnamon to taste. 3. Add more sugar if you don't want a tart chutney. 4. If you want to buy the cranberries in advance, store them in the freezer, and cook the cranberries an extra five minutes." ]
[Name] Vegetarian Crock Pot Creamy Potato Soup [AuthorId] 2002328414 [AuthorName] debnrth [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-11-14T15:28:00Z [Description] This hot simple soup will become an all-time favorite particularly on a chilly fall or wintry day! If you like add some cooked crisp bacon to the soup or as a side-topping for this to make it appealing to meat lovers, as well as vegetarians. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002328414/aWxDxDagTImAV48hfn0S_IMG_E3639.JPG" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1/2", "3", "1 1/2", "1 -2", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["russet potatoes", "vegetable broth", "onion", "minced garlic cloves", "salt", "ground white pepper", "cayenne", "dried parsley", "all-purpose flour", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.4 [FatContent] 22.2 [SaturatedFatContent] 13.8 [CholesterolContent] 69.4 [SodiumContent] 869.0 [CarbohydrateContent] 68.1 [FiberContent] 7.7 [SugarContent] 3.2 [ProteinContent] 19.5 [RecipeServings] 6.0 [RecipeYield] 1 Full-sized crock pot [RecipeInstructions] Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork. Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps], the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes. To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great! Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !
[Name] Low Carb Meatloaf [AuthorId] 2002052229 [AuthorName] L.A. Man [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-11-14T15:29:00Z [Description] Make and share this Low Carb Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Beginner Cook [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "8", "3", "2", "2", "1", "2", "1/2", "1/3"] [RecipeIngredientParts] ["ground beef", "flax seed meal", "onion", "garlic cloves", "barbecue sauce", "Worcestershire sauce", "eggs", "sea salt", "black pepper", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.1 [FatContent] 42.4 [SaturatedFatContent] 14.6 [CholesterolContent] 247.2 [SodiumContent] 1635.8 [CarbohydrateContent] 18.3 [FiberContent] 4.5 [SugarContent] 8.1 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] 1 Meatloaf [RecipeInstructions] Preheat the oven to 350 degrees F. Grease a 9x5 in loaf pan and set aside. In a large bowl, combine all ingredients except ketchup. Mix together until well incorporated, but don't overmix. Transfer the mixture into the loaf pan. Bake for 30 minutes. Spread the ketchup on top of the meatloaf (if using]. Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F. (Time will vary depending on thickness of the loaf.].
[Name] Cauliflower Chowder [AuthorId] 609189 [AuthorName] freshchef [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-14T15:29:00Z [Description] Make and share this Cauliflower Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "4", "2", "16"] [RecipeIngredientParts] ["bacon", "onion", "carrot", "celery", "chicken broth", "heavy cream", "cauliflower florets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.7 [FatContent] 49.5 [SaturatedFatContent] 29.1 [CholesterolContent] 168.5 [SodiumContent] 935.6 [CarbohydrateContent] 15.6 [FiberContent] 3.9 [SugarContent] 5.8 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] 8 Cups [RecipeInstructions] Cook the bacon in a 4 quart soup pot over low heat until crisp. Add the diced carrots, celery and onion and saute until the onion is translucent, about 5 minutes. Add the chicken broth and cauliflower and simmer until the veggies are all tender, breaking up the cauliflower with the metal spatula, if needed. Add the whipping cream, return to simmer, and serve hot.
[Name] Toffee_topped Coffee Cake [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-14T19:47:00Z [Description] By Garnet Mitchell (Joan Raz's Mother) The original recipe calls for two toffee bars but I like to use 3-4. Use either Skor or Heath Bars. Ingredients work best it they are at room temperature. Watch the baking time...after about 30 min. keep close tabs on it. It kind of depends on your oven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/29/lnyLKs1rROavUwyInT17_coffee-cake-e1473382572788.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1", "1/2", "1", "1", "2", "1/2", "1", "2 1/2"] [RecipeIngredientParts] ["flour", "sugar", "brown sugar", "butter", "buttermilk", "baking soda", "egg", "vanilla", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.8 [FatContent] 9.1 [SaturatedFatContent] 4.4 [CholesterolContent] 29.3 [SodiumContent] 153.2 [CarbohydrateContent] 43.8 [FiberContent] 0.9 [SugarContent] 29.8 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 360. Grease a 9X13 pan. Mix together the flour, sugar, brown sugar and butter until combined. Reserve 1/2 cup of the mix. To the remaining mix add the buttermilk, baking soda, egg and vanilla. Mix well. Pour into prepared pan. Top with crushed toffee bars, then the nuts and finally the reserved flour-sugar mixture. Bake 3--45 minutes or until toothpick comes out clean. Mix the water into the powdered sugar and use to glaze the cake after it has cooled.
[Name] CORNED BEEF HASH BALL [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-11-15T00:29:00Z [Description] Make and share this CORNED BEEF HASH BALL recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "5", "2", "1/4 - 1/2", "1", "1"] [RecipeIngredientParts] ["sweet onion", "hard-boiled egg", "black pepper", "mayonnaise", "Philadelphia Cream Cheese", "French's mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.2 [FatContent] 10.5 [SaturatedFatContent] 5.7 [CholesterolContent] 54.5 [SodiumContent] 142.9 [CarbohydrateContent] 5.1 [FiberContent] 0.7 [SugarContent] 3.1 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients well mixing by hand. Make into a ball and chill for at least 2 hours. While you're chillin combine 1 (8 oz] Philadephia brand cream cheese. Room temperature with 1 teaspoons French's prepared mustard. Blend well and refrigerate. After the two hour chill for the ball coat ball with mustard cheese coating. Replace in fridge for at least another hour. Serve with crackers, pita chips, pretzels or veggies.
[Name] Portuguese Washboard Cookies (Lavadores) [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-15T11:03:00Z [Description] Make and share this Portuguese Washboard Cookies (Lavadores) 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/53/75/31/00M7gTJSSyRgdNrN8EVP_20180803_193841.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/31/v48dJiYQCCBEDfOd78Jg_20180803_193817.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/31/PJZxWRVGSbGpKuydSwab_20181112_110855.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/31/qFbKF92Rq4oqmFErkQeQ_20181112_110914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/31/kjruswrCQraVKqr7EyIk_20181112_110940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/31/d3lhoZVcTSu9WVeW2lyC_20181112_110948.jpg"] [RecipeCategory] Dessert [Keywords] ["Portuguese", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "4", "1", "4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon, rind of", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1022.0 [FatContent] 29.0 [SaturatedFatContent] 16.3 [CholesterolContent] 247.0 [SodiumContent] 587.9 [CarbohydrateContent] 171.6 [FiberContent] 3.4 [SugarContent] 75.4 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 4 Dozen [RecipeInstructions] Preheat oven to 350°F. Mix the butter with 1 cup of the sugar on medium high-speed for 1 minute. Beat in the eggs, one at a time, blending well after each, until the mixture is fluffy and pale yellow, about 3 minutes. Stir in the lemon rind. In a medium bowl, whisk together the flour, baking powder & salt to combine. Fold the flour into the butter mixture using a spatula, mixing well. Gently knead the dough in the bowl for about 5 minutes. Place the remaining 1/2 cup sugar in a shallow dish. Using a small cookie scoop, shape pieces of dough into balls, then roll in the sugar. Place the cookes on a parchment lined or lightly greased cookie sheet, 2 inches apart. Flatten the cookies gently using the tines of a fork or make the horizontal lines. Bake for 18 - 20 minutes, or until a light golden colour. I like to rotate the cookie trays from top to bottom, halfway through the cooking process. Cool on the cookie trays for about 10 minutes, then transfer to a cooling rack. Enjoy.
[Name] NACHO CHEESE SANDWICH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-11-15T15:54:00Z [Description] This sandwich might not look like nachos but it sure does taste like them! Try this delightful new twist on an old favorite... VIDEO https://www.youtube.com/watch?v=9XUS_loFEpw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/T1X8w7AzStibT1iFM30w_Nacho-Cheese-Sandwich_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Mexican [Keywords] ["High In...", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/4", "1", "1", "1/4", "8", "1 1/2", "2", "1", "1", "1", "1/4", "2", "1 1/2"] [RecipeIngredientParts] ["roma tomato", "green onion", "lean ground beef", "light sour cream", "sharp cheddar cheese", "avocado", "monterey jack pepper cheese", "salsa", "cilantro", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 804.5 [FatContent] 52.7 [SaturatedFatContent] 26.4 [CholesterolContent] 171.5 [SodiumContent] 1203.6 [CarbohydrateContent] 33.8 [FiberContent] 5.5 [SugarContent] 4.3 [ProteinContent] 49.3 [RecipeServings] nan [RecipeYield] 4 sanwiches [RecipeInstructions] ["In a small bowl, combine tomatoes with green onions; stir well and set aside. In a large saucepan over medium heat, add ground beef and cook half way before adding taco seasoning; stir well. When the meat is almost cooked, add pickled jalapeños and gently combine. Remove from the heat and transfer into a colander to drain the fat very well to prevent the sandwich from getting soggy.", "To assemble the sandwich, working on only 4 slices bread, spread a thin layer of sour cream and then add about ¼ cup of Cheddar cheese over. Distribute beef mixture evenly on top of the cheese. If you want spicier, add a few drops of hot sauce over the meat.", "Place avocado pieces on top of the meat followed by a ¼ cup of Pepper Jack cheese on each. Spoon tomato mixture over evenly and to hold everything in place, add another ¼ cup sharp Cheddar cheese on top. Add 1 tablespoons salsa per slice and sprinkle with cilantro. Place a slice of bread, press down gently and spread a thin layer of butter, covering the entire surface.", "Place sandwiches on a baking sheet lined with foil and transfer to the oven under the broiler with the rack positioned about 8-inches from the top. When they get nice and brown, remove from the heat, carefully flip them over and butter the other side with a thin layer of butter. Return to the oven and broil until golden brown. Remove from the oven and serve immediately." ]
[Name] Rustic Minnesota-Style Chili [AuthorId] 209280 [AuthorName] David J Rust [CookTime] PT8H [PrepTime] PT1H [TotalTime] PT9H [DatePublished] 2018-11-15T16:37:00Z [Description] This is a rich chili with brisket and beans, thickened with pulverized wild rice. It has a faint burn as an after-taste but is more “Minnesota spicy” rather than anything lethally hot. This was my entry in the 2018 Chili Cook-Off at work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/33/4yD2gATcT9OchtdE2qok_MNChili2018.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "For Large Groups"] [RecipeIngredientQuantities] ["6", "2", "4", "1", "2", "2 3/4", "8", "1", "1", "3", "1", "1/4", "1 1/2", "1", "2", "4", "3/4", "15", "15", "28", "4"] [RecipeIngredientParts] ["cumin seeds", "black peppercorns", "dried ancho chile powder", "rubbed sage", "kosher salt", "beef brisket", "beef broth", "poblano chile", "dried epazote", "serrano chili", "canola oil", "yellow onions", "red onion", "bell peppers", "garlic", "wild rice", "pink beans", "black beans", "crushed tomatoes", "water", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.7 [FatContent] 10.9 [SaturatedFatContent] 2.7 [CholesterolContent] 48.3 [SodiumContent] 970.0 [CarbohydrateContent] 28.4 [FiberContent] 6.9 [SugarContent] 2.4 [ProteinContent] 25.0 [RecipeServings] 16.0 [RecipeYield] 16 medium-size bowls [RecipeInstructions] In a dry skillet over medium-high heat, toast the cumin and black peppercorns. When they start to become fragrant, remove from the skillet and grind into a fine powder. Add the ancho chile powder, sage, and kosher salt to this blend and set aside as your spice blend. Trim the beef brisket of any silver skin. Rub all sides with 1/3 of the spice mixture; save the remaining 2/3 for Part Two of this recipe. Heat your oven to 250-degrees (Fahrenheit]. Add the rubbed meat, along with a few teaspoons liquid, to an oiled sheet of aluminum foil and crimp it shut—tightly—on all sides. Place in the heated, 250-degree (Fahrenheit] oven for 6 hours. After this time, remove the spiced brisket and allow to cool to room temperature. Then, place in the refrigerator until chilled and solid. In a large skillet over medium-high heat, reduce your beef broth to 1/4 volume, concentrating its flavor. Remove from the heat and cool to room temperature. Finely chop the dried chiles so they look, basically, minced. You may want to simply use kitchen scissors for this. Remove your spiced brisket from the refrigerator and dice it into 1/2-inch pieces. Add 1/2 the remaining spice mixture and the epazote to these cubes along with the dried chiles. Pour the reduced beef broth over this and let stand while preparing the remaining ingredients. Dice the onions and bell peppers and set aside. Seed and dice the serrano chile. Mince the garlic. Grind some uncooked wild rice into a powder until you have about 3/4 Cup. A coffee grinder dedicated to the use of grinding spices (and not any coffee] is best for this. Set the wild rice powder to one side. In a heavy-bottomed pot (preferably a Dutch Oven] over medium heat, saute the onions, bell peppers, serrano chile, and garlic in the oil. Season with the remaining spice blend. Saute until the onions start to brown on the edges. Add the brisket meat (and all the spices and liquid] to the vegetables. Also add the beans, crushed tomatoes, and water. [Optional: use more beef broth instead of water.] Stir together, lower the heat to “low”, cover, and simmer for 1 hour. Test the chili for thickness and, optionally, using a few Tablespoons of the wild rice powder as thickener and flavoring. Simmer for about 10 more minutes, taste, season with salt (to taste], and remove from heat. Serve.
[Name] Gluten Free, Dairy Free Chocolate Chip Cookie Bars [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-11-15T17:24:00Z [Description] Made from beans, these are gluten free, dairy free, and possibly low calorie if you use a low glycemic impact sugar alternative that is good for baking. I use Whey Low! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1213142/pwtelqcpSluwtpwpK1aV_Chocolate%20chip%20cookie%20bars.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "7 1/8", "15", "1/2", "1/2", "1/4", "1/4", "2", "1/3", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "great northern beans", "vanilla", "salt", "baking powder", "baking soda", "eggs", "flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.9 [FatContent] 7.1 [SaturatedFatContent] 4.0 [CholesterolContent] 46.4 [SodiumContent] 208.8 [CarbohydrateContent] 35.5 [FiberContent] 2.9 [SugarContent] 24.2 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] 10 Bars [RecipeInstructions] Set oven to 350. Except for the Eggs, Banana Flour, and Chocolate Chips, combine all ingredient all of the ingredients in a food processor for 2 minutes. Using a spatula, mix in Eggs. Sift-in Banana Flour, mix. Mix-in Chocolate Chips. Pour into a greased 8x8 baking pan. Bake for 25 minutes (glass pan time].
[Name] Old Family Recipe German Bread Pudding [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-15T20:49:00Z [Description] This recipe has been handed down through several generations with minor changes depending on the ingredients available. I recommend using brioche or good quality buns for the bread. I have also used stale cinnamon rolls and reduced the amount of cinnamon. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "4", "4", "1 1/2", "1/4", "4", "1/2", "3", "1/4", "3"] [RecipeIngredientParts] ["cinnamon", "eggs", "cornstarch", "sugar", "salt", "butter", "vanilla", "cream of tartar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.4 [FatContent] 13.0 [SaturatedFatContent] 7.1 [CholesterolContent] 90.5 [SodiumContent] 345.7 [CarbohydrateContent] 52.7 [FiberContent] 1.5 [SugarContent] 33.9 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350'. Grease a 9x11 casserole. Place cubed bread in a large casserole and sprinkle with cinnamon. Toss gently. Set aside. In a small bowl, combine egg yolks and corn starch. Beat thoroughly until light yellow and fluffy. Set egg whites aside. In a large saucepan, combine sugar, salt and milk on medium high heat, stirring constantly, until boiling. Add a very small amount to the egg yolk mixture, stirring well. Continue adding hot milk mixture to eggs a small amount at a time until it is very warm and pourable. Add the egg mixture to the hot milk, stirring well. Return to boiling and allow to boil, stirring constantly, for 1 minute. Remove from heat and add butter and vanilla. Do not stir. In a medium mixing bowl combine egg whites and cream of tarter. Beat on high speed of an electric mixer until soft peaks form. Slowly add sugar and vanilla and beat until shiny and firm peaks form. Set aside. Mix the butter and vanilla into the custard well. Pour over the bread and mix gently. Carefully spread the meringue over the pudding and place in preheated oven. Bake for 10-15 minutes or until peaks are brown. Serve warm or cold.
[Name] 4th of July Beans [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-11-16T01:33:00Z [Description] Make and share this 4th of July Beans 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/2000498330/9bDl8fhaS1ePzXxynkNY_IMG_0203.JPG" [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "ground beef", "pork sausage", "onion", "kidney beans", "barbecue sauce", "ketchup", "brown sugar", "mustard", "molasses", "salt", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.4 [FatContent] 34.7 [SaturatedFatContent] 11.8 [CholesterolContent] 83.8 [SodiumContent] 1790.1 [CarbohydrateContent] 53.1 [FiberContent] 9.4 [SugarContent] 21.7 [ProteinContent] 26.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, cook bacon, beef, sausage and onion until meat is browned; drain. Transfer to a greased disposable aluminum roasting pan. Stir in beans; mix well. In a small bowl, combine remaining ingredients; stir into bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.
[Name] Sticky Toffee Pudding [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-11-16T10:47:00Z [Description] This is a classic English dessert and is an absolute favourite of mine. A moist and light date sponge is served warm with a simple toffee sauce. I think it's even better with a bit of vanilla ice cream or whipped cream on top too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/1X3JZn1pQ1GP5WvqbjZ8_untitled-7518.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/37/vTqPA0SdmTxZycosh6QE_untitled-7504.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/37/7kNNmKuLS6Szzwx8kVQQ_untitled-7511.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "2", "1/3", "1", "1/4", "1 1/2", "1 1/2", "1 1/4", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["pitted dates", "dark brown sugar", "eggs", "milk", "salt", "baking powder", "baking soda", "all-purpose flour", "light brown sugar", "unsalted butter", "heavy cream", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 499.0 [FatContent] 28.4 [SaturatedFatContent] 12.8 [CholesterolContent] 106.8 [SodiumContent] 449.4 [CarbohydrateContent] 58.2 [FiberContent] 2.0 [SugarContent] 38.5 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish. Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste. Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth. Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Meanwhile make the sauce: Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream. Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
[Name] Dried Fruit Shortbread Biscuits [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-16T10:58:00Z [Description] These are a simple, buttery biscuit which go great with a cup of tea. I've added in dried fruits for a more Christmassy flavour but they are great as just plain cookies too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/38/6VP0Z3QNRnmA1yswHdqa_untitled-7407.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/38/e3ol6BXTa9ZbLaMEQNZU_untitled-7412.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/JTSAVpirTS22UNyiWGye_untitled-7402.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1 1/4", "2", "3", "3"] [RecipeIngredientParts] ["unsalted butter", "salt", "granulated sugar", "all-purpose flour", "currants"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.0 [FatContent] 6.3 [SaturatedFatContent] 3.9 [CholesterolContent] 16.3 [SodiumContent] 40.0 [CarbohydrateContent] 13.7 [FiberContent] 0.4 [SugarContent] 4.6 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 15 cookies [RecipeInstructions] Place the butter, salt and sugar into a large bowl and cream together until smooth. Add the plain flour, rice flour, currants and mixed peel and stir together then use your hands to gently knead together until you get a uniform dough. Preheat the oven to 300F and line a cookie sheet with baking paper. Roll the dough out to be just less than 1/2-inch thick. Use cutters to cut the dough out. Prick the top of the cookies with a fork. Bake for 25-30 minutes, the cookies will not really brown, they'll just become firm and very slightly golden around the edges. Let cool on a wire rack then store in an airtight container.
[Name] Mince Pies (With Homemade Mincemeat) [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2018-11-16T11:18:00Z [Description] Unlike what the name implies, these little tarts are not made with meat. They are actually filled with spiced, slightly boozy dried fruit and encased in a tender sweet pastry. An absolutely must-have at Christmas time in the UK! We can get mincemeat in jars in the supermarket but I've provided a recipe for homemade mincemeat in case you can't buy it ready-made. Just be aware that you need to 'mature' the filling in the jar for at least 2 weeks so plan accordingly! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/39/TAP6AxS1TnaedxTFydcS_untitled-7420.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/39/eWnvHPvxSzmhWUIlHqFO_untitled-7427.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/39/0S4vzCevQBCP5k0pZur8_untitled-7418.jpg"] [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3/4", "1", "1/4", "1/2", "1", "1", "1", "1", "7", "1/4", "3", "1 2/3", "1/4"] [RecipeIngredientParts] ["currants", "raisins", "brandy", "lemon, juice and zest of", "ground nutmeg", "dark brown sugar", "ground cinnamon", "ground allspice", "suet", "unsalted butter", "granulated sugar", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.5 [FatContent] 13.0 [SaturatedFatContent] 7.3 [CholesterolContent] 36.1 [SodiumContent] 31.4 [CarbohydrateContent] 37.7 [FiberContent] 1.7 [SugarContent] 27.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 24 mince pies [RecipeInstructions] For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better] before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it]. For the pastry: Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour. Preheat the oven to 350°F. To assemble: Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet. Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely. Repeat the rolling, cutting and filling of the pies using the remaining pastry. Store in an airtight container.
[Name] English Trifle [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-11-16T11:32:00Z [Description] A great dessert to make ahead for Christmas day, filled with vanilla custard (aka vanilla pudding!), whipped cream and homemade raspberry jelly. I've made individual ones here to make it look more elegant but you can also just layer everything into a serving dish/bowl and make one huge trifle! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/2AxeALkxTN24CLVim9Q6_untitled-7489.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/40/RL5KHm0nQzWVLlCn2cxc_untitled-7492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/40/BCogiYPTSsOuP1LHaILQ_untitled-7495.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "1/4", "1", "1", "1/4", "1/4", "6", NA] [RecipeIngredientParts] ["gelatin powder", "water", "raspberries", "sugar", "pudding", "heavy cream", "sherry wine", "water", "lady finger cookies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.4 [FatContent] 22.5 [SaturatedFatContent] 12.5 [CholesterolContent] 141.0 [SodiumContent] 133.8 [CarbohydrateContent] 44.9 [FiberContent] 1.9 [SugarContent] 27.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed. Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses. Whip the heavy cream in a large bowl until billowy and slightly thickened. Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too. Chill until needed.
[Name] Yorkshire Puddings [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-11-16T11:38:00Z [Description] Not a dessert but a savoury accompaniment to a roast dinner. These are akin to popovers but are exclusively savoury and perfect for mopping up gravy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/41/VSxZ8H3JT2GHJv5t19cE_untitled-7453.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/41/KLmnKiRcTUualFYLnild_untitled-7448.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/41/4csFyiU9Roqxo2qIajQh_untitled-7439.jpg"] [RecipeCategory] European [Keywords] ["Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "milk", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 111.7 [FatContent] 6.8 [SaturatedFatContent] 1.5 [CholesterolContent] 64.1 [SodiumContent] 79.8 [CarbohydrateContent] 8.8 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 Yorkshire puddings [RecipeInstructions] ["Preheat the oven to 450°F Pour the vegetable oil into the holes of a 12-cup muffin tin and place into the oven for 10 minutes so that the oil gets nice and hot.", "In a jug, mix the eggs, milk and salt until smooth. Add in the flour and use a whisk to stir until smooth (you can also just blend everything together in a blender to make a smooth batter if you prefer].", "Quickly pull the muffin tin from the oven and pour the batter in equally among the cups. Return to the oven and bake for 20-25 minutes until super puffed and golden." ]
[Name] Spiced Red Cabbage [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-11-16T11:54:00Z [Description] Make and share this Spiced Red Cabbage recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/xO6HpTK4TgCxGzoWawEc_untitled-7483.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/42/7KscEoDwTsK1m14IHQ94_untitled-7462.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/42/odns2VjSzWzTrhcyipTa_untitled-7459.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1", "3", "1", "1", "1/4", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["bacon", "red onion", "garlic cloves", "fennel seed", "thyme", "pear", "red cabbage", "red wine vinegar", "currants", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.9 [FatContent] 10.0 [SaturatedFatContent] 3.5 [CholesterolContent] 12.0 [SodiumContent] 66.4 [CarbohydrateContent] 25.2 [FiberContent] 5.3 [SugarContent] 15.5 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage. Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes. Uncover and serve warm.
[Name] Moist Gingerbread Cake [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-11-16T12:00:00Z [Description] A slightly sticky loaf cake flavoured with ginger and topped with crystallised ginger for some bite! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/43/dXXNmq0TV2ttJDZr4oYo_untitled-7401.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/43/U5LgIJLnQSfBbJXcG18w_untitled-7389.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/7IYJ9Fx1T0qITtBW0Nro_untitled-7382.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/2", "1", "2", "1/3", "1", "1", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["unsalted butter", "applesauce", "canned pumpkin puree", "egg", "unsulphured molasses", "golden syrup", "honey", "ground ginger", "ground cinnamon", "ground cloves", "all-purpose flour", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1854.9 [FatContent] 68.9 [SaturatedFatContent] 41.1 [CholesterolContent] 348.5 [SodiumContent] 370.4 [CarbohydrateContent] 295.4 [FiberContent] 8.0 [SugarContent] 93.8 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 1 loaf cake [RecipeInstructions] ["Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.", "In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.", "Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.", "After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely." ]
[Name] Smoked Salmon and Cream Cheese Blinis [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-11-16T12:23:00Z [Description] A delicious appetizer which is simple to prepare. A yeasted pancake batter topped with tangy cream cheese, salted smoked salmon and fresh dill. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/CYGk9GepTqi4T69B0c91_untitled-7501.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/44/RmTMl9hYRU2LVZ4krNpC_untitled-7502.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/44/vMFyqB8uTSSMFLDQxuP6_untitled-7499.jpg"] [RecipeCategory] Christmas [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1 3/4", "3", "2", "1/4", NA, "10", "6", NA, NA] [RecipeIngredientParts] ["dry active yeast", "milk", "all-purpose flour", "eggs", "salt", "cream cheese", "smoked salmon", "fresh dill", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.8 [FatContent] 4.5 [SaturatedFatContent] 2.3 [CholesterolContent] 26.2 [SodiumContent] 109.1 [CarbohydrateContent] 10.7 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 30-40 blinis [RecipeInstructions] ["Mix the yeast and warm milk and let sit for 10 minutes to bubble. Stir in the flour, egg yolks, and salt. Whisk the egg whites in a separate bowl until you get soft peaks then fold them into the batter.", "Heat a large skillet with some vegetable oil over a medium-low heat. Dollop heaped tsps of batter into the skillet to make tiny pancakes. Cook until golden underneath then flip and cook on the other side until golden.", "Top each blini with a smear of cream cheese, a small pieces of smoked salmon and a sprig of dill. Sprinkle on some fresh cracked black pepper too, if desired." ]
[Name] Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-16T19:48:00Z [Description] Make and share this Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "2", "3", "1", "4", "1", "8", "1/3", "2", "1", "1/2", "1/4", "2", "3/4"] [RecipeIngredientParts] ["gemelli pasta", "pancetta", "extra virgin olive oil", "sweet onion", "garlic cloves", "asparagus", "sugar snap peas", "dry vermouth", "fresh tarragon", "sea scallops", "salt", "black pepper", "unsalted butter", "pecorino romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.5 [FatContent] 17.9 [SaturatedFatContent] 5.5 [CholesterolContent] 42.5 [SodiumContent] 761.3 [CarbohydrateContent] 60.7 [FiberContent] 6.7 [SugarContent] 5.2 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in boiling salted water according to package directions; drain.", "Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.", "Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.", "Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta." ]
[Name] Korbel Black Raspberry Mimosa [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-11-16T21:09:00Z [Description] The approaching Thanksgiving holiday brings thoughts of busy kitchens, highways, and shopping malls. From decorative tablescapes dressed with tasty dishes to crowded department stores filled with eager shoppers post-feast, the “Black Friday” tradition calls for a refreshing way to toast (or completely avoid) the annual 24-hour food and shopping frenzy. The perfect occasion to repurpose leftovers and pop some bubbly, Black Friday Brunch is the new trend that all will enjoy on their day off! As the Official Sponsor of Brunch, Korbel California Champagne’s Black Friday-inspired Black Raspberry Mimosa is a perfect for any Black Friday occasion. Whether you plan to work up an appetite at the mall, or kick back in sweats on the couch all day, this simple sparkling cocktail is the perfect complement to any brunch menu and will have you raising a glass through Cyber Monday! [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 96.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 3.1 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Pour Chambord into a champagne flute. Top with Korbel.
[Name] Pigs in Blankets [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-11-17T00:12:00Z [Description] An incredibly easy party snack/ appetiser to make for the Holidays. Here I've served them with a simple mustard dip but you can easily go with ketchup or bbq sauce too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/47/VS89ILBTr6i75VOfnH8g_untitled-7366.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/47/n53ogymGSHGmYVQj6sYE_untitled-7370.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001201872/9Ld9mNNTaOeSCCw5U4vs_untitled-7368.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "European", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["9", "9", "1/3", "2", "1/4"] [RecipeIngredientParts] ["sausages", "smoked bacon", "mayonnaise", "English mustard"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 363.0 [FatContent] 29.3 [SaturatedFatContent] 9.6 [CholesterolContent] 77.4 [SodiumContent] 1252.9 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Cut narrow strips of bacon that are just long enough to wrap once around the mini sausage/chipolata. Place seam-side down on a baking tray and bake for 15-20 minutes until the bacon is crisp and slightly browned. For the dip mix the mayo and mustard together until smooth then sprinkle with the smoked paprika. Serve the sausages warm with the dip.
[Name] Christmas Pudding [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2018-11-17T00:45:00Z [Description] Christmas pudding is definitely a divider of opinions. We usually have a small one every year and theres only a few people in my family who properly love it. I like to have a small piece which, as it's packed with dried fruit, is definitely enough for me! The pudding keeps incredibly well so you can freeze leftovers, if needed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/48/FDNqZmZdRPer2fEI5osZ_untitled-7521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/48/jwIQxh7oSFW5vUrzr55E_untitled-7523.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/48/yNHjwgiSc62AdgAfAcoU_untitled-7527.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "Christmas"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "1", "1/2", "3/4", "3/4", "2", "1 1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["raisins", "currants", "lemon, juice and zest of", "orange, juice and zest of", "brandy", "unsalted butter", "dark brown sugar", "eggs", "all-purpose flour", "baking powder", "salt", "mixed spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.1 [FatContent] 16.1 [SaturatedFatContent] 9.3 [CholesterolContent] 73.8 [SodiumContent] 240.4 [CarbohydrateContent] 88.3 [FiberContent] 12.1 [SugarContent] 39.8 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak. In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined. Pour the contents of the dried fruit bowl into the batter and gently mix to combine. Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl]. Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed. Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.
[Name] Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-11-17T18:03:00Z [Description] One of the best recipes we've ever eaten, via "Serious Eats Partners." It can be made with any mild fish (we used haddock, our "go-to" local fish here in NE New England). Don't skip the yogurt sauce; we thought it might be overkill, but it was icing on the cake! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "3", "16", "1 1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "fresh ginger", "ground turmeric", "cauliflower floret", "broccoli floret", "red bell pepper", "coconut milk", "salt", "cucumber", "garam masala", "basmati rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.4 [FatContent] 31.3 [SaturatedFatContent] 21.3 [CholesterolContent] 103.2 [SodiumContent] 1028.0 [CarbohydrateContent] 11.9 [FiberContent] 2.1 [SugarContent] 3.7 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add onion and cook until softened, about 3 minutes. 2. Add garlic and ginger and sauté for a minute until aromatic. Add turmeric and black cumin seeds. Add cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in coconut milk and serrano pepper (if using] and bring to a low simmer. Cover and simmer for 5 minutes longer. 3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through. 4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining ½ teaspoon salt, and garam masala. 5. To serve, spoon the wild Alaska pollock coconut curry over steamed basmati rice. Drizzle yogurt cucumber sauce on top, or serve on the side.
[Name] Vegetable Soup [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2018-11-17T18:44:00Z [Description] Make and share this Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["24", "24", "24", "24", "12", "24", "45", NA, "15", "11", "96", "16", "6", "5", "2", "1", "1/2"] [RecipeIngredientParts] ["broccoli florets", "corn", "lima beans", "carrots", "green peas", "green chilies", "tomatoes", "tomato sauce", "water", "bouillon", "onion", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.5 [FatContent] 19.0 [SaturatedFatContent] 7.1 [CholesterolContent] 110.4 [SodiumContent] 521.1 [CarbohydrateContent] 39.4 [FiberContent] 8.6 [SugarContent] 12.0 [ProteinContent] 41.6 [RecipeServings] 15.0 [RecipeYield] 15 bowls [RecipeInstructions] Dice beef and stir fry with onion and celery. Mix all other ingreedients in stock pot. Simmer until broccoli and cauliflour is tender.
[Name] 5-Minute Chocolate Fudge [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2018-11-17T20:19:00Z [Description] Creamy chocolate fudge that you can make in just a few minutes! Servings: 36 1-inch pieces, saw on FB and can't wait to try [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/51/HXzwoQyITCarC86V7Gns_5%20minute%20fudge.jpg" [RecipeCategory] For Large Groups [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "14", "1/4", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "butter", "vanilla extract", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 112.8 [FatContent] 7.2 [SaturatedFatContent] 3.3 [CholesterolContent] 7.1 [SodiumContent] 26.3 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 11.2 [ProteinContent] 1.6 [RecipeServings] 36.0 [RecipeYield] 36 1 inch pieces [RecipeInstructions] Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy! NOTE: If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.
[Name] Stir Fried Cucumber With Eggs and Prawns (แตง& [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-18T04:20:00Z [Description] Make and share this Stir Fried Cucumber With Eggs and Prawns (แตง& 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/53/75/52/kBZQXH2GRziWFWeHhBcY_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/52/NUwBa8lTT6WgyJFkAsuk_Cucumber chopped 1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/52/oBmARhFBSDbJhw4N0Dtw_Cucumber chopped s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/52/bRcrgCCfQwGRoAAXwyDp_Ingredients s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/09oqyJx1Sq2CrOgAoGHh_cucumber-egg%201%20s.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Chinese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "160", "3", "400", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "eggs", "cucumbers", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.4 [FatContent] 21.7 [SaturatedFatContent] 4.4 [CholesterolContent] 379.8 [SodiumContent] 811.1 [CarbohydrateContent] 12.5 [FiberContent] 1.2 [SugarContent] 3.7 [ProteinContent] 22.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a wok and fry the garlic for a few minutes. Add the prawns to the wok and stir fry for about 2 minutes both sides. Remove the prawns and keep aside. Add the eggs to the wok and stir fry until they begin to solidify. Then add the cucumber and oyster sauce and continue stir frying for about 5 minutes. Return the prawns to the wok, season and stir for a minute. Serve.
[Name] Cowboy Cookies [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT21M [PrepTime] PT15M [TotalTime] PT36M [DatePublished] 2018-11-18T15:34:00Z [Description] My neighbor makes these cookies for the holidays and they are the best I think I've ever had. Large, soft and full of flavor, he swears the cornstarch is the secret [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/53/NQZYEunuTJmJxZVqhDX9_Cowboy Cookies_0460.JPG" [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["3", "2", "1", "1/4", "1/2", "1/2", "2", "1", "1", "1", "3/4", "1/3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch", "baking powder", "baking soda", "salt", "ground nutmeg", "eggs", "vanilla extract", "unsalted butter", "dark brown sugar", "granulated sugar", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 439.3 [FatContent] 28.4 [SaturatedFatContent] 12.9 [CholesterolContent] 47.8 [SodiumContent] 130.6 [CarbohydrateContent] 45.9 [FiberContent] 3.1 [SugarContent] 25.7 [ProteinContent] 5.0 [RecipeServings] 18.0 [RecipeYield] 18 Cookies [RecipeInstructions] Whisk together dry ingredients in a large bowl -- flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg. Set aside. In a small bowl whisk together eggs, vanilla, and almond extract until frothy. Set aside. In your stand mixer, cream cold butter until fluffy, about 3 minutes. Add in brown sugar and granulated sugar. Beat for an additional 2 minutes. Scrape down the sides of your bowl. Pour in egg mixture (make sure it is still frothy] and mix until just combined. Add flour mixture 1/3 at a time until well combined, scraping down the sides as needed, at this time it is a sticky mess but go slow and take your time. Stir in all the chips and nuts and coconut, or get crazy and add your own flavors -- white chocolate, butterscotch, candy cane chips, mint chips, NO RAISINS! Using about 1/4 cup + make balls that are just a little bigger than a golf ball. Put them on a plate in the fridge for at least 35 minutes to cool and firm up. Bake for about 21 minutes at 375. Carefully transfer to wire rack to cool. Take a bite, roll your eyes, and pat yourself on the back!
[Name] Turkey Brine [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2018-11-18T19:37:00Z [Description] Make and share this Turkey Brine recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "Thanksgiving" [RecipeIngredientQuantities] ["32", "1", "1 1/2", "2", "3 -4", "2", "1"] [RecipeIngredientParts] ["warm water", "kosher salt", "light brown sugar", "black peppercorns", "garlic", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9543.0 [FatContent] 412.1 [SaturatedFatContent] 116.2 [CholesterolContent] 3488.4 [SodiumContent] 116835.5 [CarbohydrateContent] 343.1 [FiberContent] 4.9 [SugarContent] 320.5 [ProteinContent] 1051.3 [RecipeServings] nan [RecipeYield] 1 Turkey [RecipeInstructions] Combine water in a large pot with salt and sugar, over high heat until dissolved. Add Worcestershire, peppercorns & garlic, making sure Worcestershire is well combined. Cool back to room temperature. Wash the turkey inside and out with cold water. You will need 2 gallon turkey size oven roasting bags. Place one roasting bag inside the other, roll down the edges of the bags to help them stay open. Put bags in a heavy roasting pan that will hold turkey. Place turkey breast side down, with legs facing you in the inner bag. Pour the cooled brine into the cavity and over the turkey. Gather the inner bag as tightly as possible and secure with a twist tie. Secure outer bag with twist tie. Refrigerate in the roasting pan for 12-18 hours. Remove from bags, rinse very well, pat dry with paper towels. It's now ready for your favorite recipe.
[Name] Aromatic Turkey Brine [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2018-11-18T19:37:00Z [Description] Make and share this Aromatic Turkey Brine recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "Thanksgiving" [RecipeIngredientQuantities] ["32", "1", "1 1/2", "2", "3 -4", "2", "1"] [RecipeIngredientParts] ["warm water", "kosher salt", "light brown sugar", "black peppercorns", "garlic", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9543.0 [FatContent] 412.1 [SaturatedFatContent] 116.2 [CholesterolContent] 3488.4 [SodiumContent] 116835.5 [CarbohydrateContent] 343.1 [FiberContent] 4.9 [SugarContent] 320.5 [ProteinContent] 1051.3 [RecipeServings] nan [RecipeYield] 1 Turkey [RecipeInstructions] Combine water in a large pot with salt and sugar, over high heat until dissolved. Add Worcestershire, peppercorns & garlic, making sure Worcestershire is well combined. Cool back to room temperature. Wash the turkey inside and out with cold water. You will need 2 gallon turkey size oven roasting bags. Place one roasting bag inside the other, roll down the edges of the bags to help them stay open. Put bags in a heavy roasting pan that will hold turkey. Place turkey breast side down, with legs facing you in the inner bag. Pour the cooled brine into the cavity and over the turkey. Gather the inner bag as tightly as possible and secure with a twist tie. Secure outer bag with twist tie. Refrigerate in the roasting pan for 12-18 hours. Remove from bags, rinse very well, pat dry with paper towels. It's now ready for your favorite recipe.
[Name] Sweet Potato Souffle [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-11-18T19:51:00Z [Description] Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar. From https://sweetandsavorymeals.com/sweet-potato-souffle-recipe/?fbclid=IwAR2oJIwgM48rzvo9FMP251SNH94-u9ZGdZu3rvNkk-eWoxLOhz_na8ngCfI [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/2", "3", "1/2", "1", "1/2", "1", "1/2", "1", "1/4", "1/2", "3"] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "eggs", "light brown sugar", "self-rising flour", "cake flour", "vanilla extract", "salt", "pecans", "white sugar", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.3 [FatContent] 36.8 [SaturatedFatContent] 17.3 [CholesterolContent] 144.9 [SodiumContent] 418.5 [CarbohydrateContent] 56.7 [FiberContent] 6.7 [SugarContent] 21.2 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Arrange the oven rack in the middle of the oven. Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside. Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop. Cook Sweet Potatoes - In the meantime, add the cubed potatoes to a Dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender. Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit. Cinnamon Sugar - Combine the sugar and cinnamon in a small bowl. Stir and set aside. Prepare Soufflé - In a medium bowl combine 1/2 cup melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used. Add the mixture to the mashed sweet potatoes and stir until well combined. Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top. Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top. Serve immediately or cool and refrigerate for later. TIP: Preparing ahead of time. You can assemble it 24 hours in advance, wrap tightly in plastic wrap and bake when ready. Also, you can bake it, let it fully cool, wrap tightly in plastic wrap and refrigerate it. Cover with foil and warm it up in the oven before serving.
[Name] Crock Pot Pumpkin Dump Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-11-18T19:59:00Z [Description] With just a few simple ingredients you can have this amazing pumpkin dump cake made in your slow cooker. It is the perfect fall dessert with all the flavors of pumpkin spice and everything nice. It pairs great with a nice hot cup of coffee or tea, a cozy sweater and leggings and your favorite movie or book on the couch. https://crockpotladies.com/recipe/crockpot-pumpkin-dump-cake/ [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "12", "4", "1 1/2", "2", "1/2", "18 1/4", "1/2", "1"] [RecipeIngredientParts] ["canned pumpkin puree", "pumpkin puree", "evaporated milk", "eggs", "granulated sugar", "pumpkin pie spice", "kosher salt", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.6 [FatContent] 19.8 [SaturatedFatContent] 9.0 [CholesterolContent] 109.7 [SodiumContent] 644.6 [CarbohydrateContent] 75.7 [FiberContent] 1.1 [SugarContent] 53.1 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Add to the bottom of a 6 quart slow cooker and spread evenly. Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture. Add melted butter evenly over the top of the dry cake mix. Sprinkle top with chopped pecans if using. Cover and cook on HIGH for 2 hours.
[Name] Cornbread Stuffing [AuthorId] 277460 [AuthorName] Tone-Loc [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-11-18T20:06:00Z [Description] Baked cornbread stuffing from my middle-Tennessee grandma. A staple of our family holiday celebrations. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3 1/2", "1", "4", "2", "2", "2", "2", "1", "8"] [RecipeIngredientParts] ["onion", "hard-boiled eggs", "celery", "salt", "pepper", "poultry seasoning", "sage", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.4 [FatContent] 10.7 [SaturatedFatContent] 2.9 [CholesterolContent] 93.8 [SodiumContent] 1723.7 [CarbohydrateContent] 32.4 [FiberContent] 2.9 [SugarContent] 8.9 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare cornbread per instructions and boil eggs in advance. Preheat oven to 350 degrees F. Crumble cornbread and 1 sleeve of crackers in a large bowl. Chop onion, boiled eggs, and celery and add to the bowl. Add salt, pepper, poultry seasoning, and sage. Add broth to the point where the mixture is the consistency of spaghetti sauce. This usually requires less than the 8 cups broth. If you go too far, balance out with additional crackers.
[Name] CITRUS CRANBERRY SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-18T20:20:00Z [Description] This is a traditional Thanksgiving dish with a twist plus has much less sugar than the conventional recipes. Give it a try! VIDEO https://www.youtube.com/watch?v=YesJMF6RW0Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hZtSyLloRSeu0Iby1ag7_Citrus-Cranberry-Sauce-5-2-1024x768%5B1%5D.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "3", "1/2", "1/4"] [RecipeIngredientParts] ["granulated sugar", "cranberries", "orange zest", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 65.2 [FiberContent] 7.2 [SugarContent] 50.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally. Remove from heat and let it cool completely before transferring to the refrigerator.
[Name] Slow Cooker Balsamic Brussels Sprouts [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2018-11-18T23:32:00Z [Description] Free up your oven with this amazingly easy crockpot recipe. Simply throw everything in and you’re set! Easy peasy! https://damndelicious.net/2015/10/31/slow-cooker-balsamic-brussels-sprouts/ [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", NA, "2", "1/4"] [RecipeIngredientParts] ["brown sugar", "Brussels sprouts", "olive oil", "unsalted butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.3 [FatContent] 10.3 [SaturatedFatContent] 3.9 [CholesterolContent] 13.8 [SodiumContent] 102.3 [CarbohydrateContent] 19.1 [FiberContent] 3.9 [SugarContent] 10.3 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Serve immediately, drizzled with balsamic reduction and topped with Parmesan.
[Name] Marshmallow Treats [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-11-19T03:58:00Z [Description] Easy and delicious...just like you remembered as a kid. Recipe courtesy of ShanaLee allrecipes.com. I doubled the recipe, but will post just as written. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "4", "5"] [RecipeIngredientParts] ["butter", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.4 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 136.1 [CarbohydrateContent] 23.6 [FiberContent] 0.1 [SugarContent] 10.5 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large saucepan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly into buttered 13x9 inch pan. (I used my butter wrapper to grease the pan, and I did not need to butter the spatula at all.]. Cut into 2x2 inch squares when cool.
[Name] Copycat Taco Bell Seasoned Beef [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-11-19T16:43:00Z [Description] This is the Holy Grail of all Taco Bell Recipes. If you want to make a taco or anything else beefy, you need to start with the meat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/62/nHLiSaTTR72hqU7QBn4W_beef.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "2", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "tomato paste", "tomato puree", "chili powder", "kosher salt", "granulated sugar", "ground cumin", "onion powder", "garlic powder"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 329.0 [FatContent] 21.0 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 2093.0 [CarbohydrateContent] 12.5 [FiberContent] 2.9 [SugarContent] 7.3 [ProteinContent] 23.5 [RecipeServings] 8.0 [RecipeYield] 3 3/4 cups [RecipeInstructions] Heat oil in a large skillet over medium-high heat. Add Add beef; cook, breaking up meat with a spoon, until no longer pink, about 9 to 12 minutes. Add remaining ingredients; simmer over medium-low heat, stirring occasionally, until thickened, 12 to 15 minutes.
[Name] Copycat Taco Bell Nacho Fries BellGrande [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2018-11-19T17:43:00Z [Description] Who better to reinvent the wheel than Taco Bell; they did with their Nacho Fries BellGrande. And Grande they are. Heaped with meat and nacho cheese sauce...you may forget chips ever existed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/63/hvg6pkKJQGKyZ94iC9zb_taco_bell_nacho_fries_bell_grande_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/63/sjYoHDLNS9KU5UIv0tdT_taco_bell_nacho_fries_bell_grande_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/63/PAvlqA3GTxiKkcA1nyex_taco_bell_nacho_fries_bell_grande_02.jpg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "3", "2", "1", "2 1/2", "2", "1", "1", "2", "2", "1", "1", "1", "2", "1/4", "1/4", "2/3", "2"] [RecipeIngredientParts] ["Copycat Taco Bell Seasoned Beef", "yellow onion", "green bell pepper", "garlic cloves", "ground cumin", "kosher salt", "whole black peppercorns", "tomato paste", "red wine vinegar", "cheddar cheese", "Velveeta cheese", "frozen french fries", "sweet paprika", "chili powder", "kosher salt", "cumin", "garlic powder", "sour cream", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.6 [FatContent] 20.9 [SaturatedFatContent] 10.5 [CholesterolContent] 45.7 [SodiumContent] 1501.8 [CarbohydrateContent] 36.6 [FiberContent] 3.8 [SugarContent] 6.1 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl mix together French Fry Seasoning ingredients.", "Cook frozen French Fries according to package directions; halfway through cooking, sprinkle french fries with french fry seasoning and toss to coat. Set cooked fries aside.", "Nacho Cheese Sauce:", "In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.", "In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.", "Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.", "On a large platter top Seasoned French Fries with Copycat Taco Bell Seasoned Beef, Nacho Cheese Sauce, sour cream, and tomatoes." ]
[Name] Copycat Taco Bell Cheesy Fiesta Potatoes [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2018-11-19T19:05:00Z [Description] Boring roast potatoes get a kick in the butt! Seasoned with some chiles and specially roast so they end up extra crusty, the toppings are the icing on the cake! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/64/X1PGXEB4RiCrnxIvWwh6_taco_bell_cheesy_fiesta_potatoes_01.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537564/5wFAsBd1QIWZkCgQe5JG_Copycat%20Taco%20Bell%20Cheesy%20Fiesta%20Potatoes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/64/sNIo5x35T0u0FDKMNLqM_taco_bell_cheesy_fiesta_potatoes_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/64/6qC9dU8PRbK1pJJZEbe9_taco_bell_cheesy_fiesta_potatoes_03.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1/4", "1/4", "6", "2", "1/2", "1", "1", "3", "2", "1", "2 1/2", "2", "1", "1", "2", "2", "1", "1", "1", "2", "1/4", "1/4", "1 1/4", "2", "2/3"] [RecipeIngredientParts] ["sweet paprika", "chili powder", "kosher salt", "cumin", "garlic powder", "russet potatoes", "kosher salt", "yellow onion", "green bell pepper", "garlic cloves", "ground cumin", "kosher salt", "whole black peppercorns", "tomato paste", "red wine vinegar", "cheddar cheese", "Velveeta cheese", "frozen french fries", "sweet paprika", "chili powder", "kosher salt", "cumin", "garlic powder", "sour cream", "tomatoes", "pico de gallo"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 798.6 [FatContent] 41.9 [SaturatedFatContent] 17.9 [CholesterolContent] 72.6 [SodiumContent] 5156.5 [CarbohydrateContent] 88.1 [FiberContent] 10.6 [SugarContent] 10.8 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Make seasoning oil: In a large bowl combine Fiesta Seasoning Oil ingredients, stirring well to combine. For Potatoes: Place potatoes into a large pot of lukewarm water. Add salt. Bring to a simmer over high heat. Cook until potatoes are softened, but not fully cooked, 10 to 12 minutes total. Drain potatoes through colander, shaking a few times to release steam and soften edges. Allow to rest 5 minutes. Gently toss boiled potatoes in bowl with Fiesta Seasoning Oil coating thoroughly. Divide potatoes evenly between two rimmed baking sheets. Cook, tossing potatoes once, and rotating baking sheets; until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Meanwhile make Nacho Cheese sauce. Nacho Cheese Sauce: In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Top Copycat Taco Bell Cheesy Fiesta Potatoes with 3 cups Nacho Cheese Sauce, Sour Cream, tomatoes and pico de gallo if desired. Serve immediately.
[Name] Copycat Taco Bell Caramel Apple Empanada [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2018-11-19T20:04:00Z [Description] These pies are hot pockets of heaven; with a caramel apple filling, and just the right size for snacking, you might as well make a batch, because they go fast! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/65/g0qEzgmvRvi8jg9gnxz2_taco_bell_caramel_apple_empanada_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/65/vAUt9FoSQK6inp67EML5_taco_bell_caramel_apple_empanada_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/65/ULVdrzfQSQihMhLZmXxw_taco_bell_caramel_apple_empanada_02.jpg" ] [RecipeCategory] Dessert [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/8", "6"] [RecipeIngredientParts] "ground cinnamon" [AggregatedRating] nan [ReviewCount] nan [Calories] 666.8 [FatContent] 66.7 [SaturatedFatContent] 8.9 [CholesterolContent] 1.1 [SodiumContent] 51.9 [CarbohydrateContent] 19.6 [FiberContent] 0.3 [SugarContent] 14.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 20 pies [RecipeInstructions] ["Make Filling:", "In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.", "Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.", "Cook:", "Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F.", "Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.", "Tip: Copycat Taco Bell Caramel Apple Empanda’s can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking." ]
[Name] Copycat Taco Bell Baja Blast Freeze [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2018-11-19T22:39:00Z [Description] Having a Baja Blast Freeze ready to go is as easy as a little preparation. No special tools needed for this delicious copycat. Get ready to Baja Blast Away! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/66/hsGqXjsQ7WI7R39JL6SG_taco_bell_baja_blast_freeze_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/66/dd4AWHpLT6kgKoxqMjMx_taco_bell_baja_blast_freeze_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/66/rPMPecq7TCuapil9BBSJ_taco_bell_baja_blast_freeze_02.jpg"] [RecipeCategory] Beverages [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 154.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 85.0 [CarbohydrateContent] 38.9 [FiberContent] 0.0 [SugarContent] 36.5 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Divide 1 bottle of Mountain Dew, and 1 bottle of Powerade Mountain Berry Blast Sports Drink into 4 gallon-sized zip-top bags. Remove as much air as possible from bags and seal bags carefully (or double bag]. You will end up with 4 bags. On a rimmed baking sheet freeze bags until solid, 2 to 3 hours. One at a time, working quickly, wrap each bag with a kitchen towel; using a rolling pin or a kitchen mallet, tap bag all over until soda is broken into chunks small enough to fit into a blender. In blender, in two batches, combine 1/2 bottle of Mountain Dew and 2 bags of frozen soda. Blend until smooth and slushy. Serve immediately.
[Name] Orecchiette With Butternut Squash, Cinnamon and Mint [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-19T23:21:00Z [Description] The sweetness of the squash works beautifully with the spiciness of the cinnamon, mint, and red pepper flakes and the saltiness of the cheese. From Food & Wine [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/4", "1/4", "2", "1", "1/2", "3"] [RecipeIngredientParts] ["extra virgin olive oil", "shallot", "red pepper flakes", "ground cinnamon", "unsalted butter", "fresh lemon juice", "parmigiano-reggiano cheese", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.4 [FatContent] 12.9 [SaturatedFatContent] 6.0 [CholesterolContent] 22.5 [SodiumContent] 180.4 [CarbohydrateContent] 54.3 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Step 1 Preheat the oven to 350°. Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash. Place the 1/2-inch pieces on a baking tray and season with salt and pepper. Lightly drizzle the olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.", "Step 2 Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes. Drain and reserve 3/4 cup of pasta cooking liquid.", "Step 3 Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes. Cook until the shallots are translucent. Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated. Add the pasta water to the pan over low heat while gradually swirling in the butter. A glossy sauce will form in the pan.", "Step 4 Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce. Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine. Season the pasta with a generous amount of kosher salt and pepper. Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves. Serve immediately." ]
[Name] Brussels Sprouts With Pecans & Honey [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2018-11-20T13:40:00Z [Description] From TOH magazine. Love Brussels sprouts and this is a way of making them even more special. Can substitute unsweetened apple juice for the wine if you prefer. These have a sweet taste to them so if you arn't a fan of that, probably not for you. But my family loved it [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/17/8/KwReOvysSReNxbMQv6de_Brussels%20Sprouts%20w%20Pecans%20n%20Honey.JPG" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1 1/2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["pecan halves", "butter", "olive oil", "fresh Brussels sprouts", "brown sugar", "sherry wine", "heavy whipping cream", "honey", "fresh coarse ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 271.0 [FatContent] 18.1 [SaturatedFatContent] 6.9 [CholesterolContent] 27.2 [SodiumContent] 100.7 [CarbohydrateContent] 22.6 [FiberContent] 5.2 [SugarContent] 13.2 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] 1 pound [RecipeInstructions] Preheat oven to 400. Place pecans in a 10 inch oven proof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside. In same pan, heat butter and oil over medium high heat. Add Brussels sprouts; cook and stir until crisp tender, 8-10 minutes. Stir in brown sugar, sherry and cream until blened. Top with pecans, drizzle with honey. Bake uncovered, until sprouts are browned and tender; about 8-10 minutes. Sprinkle with pepper before serving.
[Name] CRANBERRY ORANGE BUNDT CAKE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-11-20T14:44:00Z [Description] Extremely moist, this combination of cranberry & citrus along with the sweetness from the icing, gives this dessert a distinctive flavor! VIDEO https://www.youtube.com/watch?v=vm672KOTt0U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BWUgdh8dQseG1FvQKtMv_Cranberry-Orange-Bundt-Cake-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1/4", "1", "1/3", "2", "1", "2", "3/4", "1", "2", "1 1/2", "1/3", "3", "1/2", "1/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "baking soda", "sea salt", "granulated sugar", "eggs", "buttermilk", "cranberry juice", "frozen cranberries", "orange zest", "icing sugar", "butter", "orange zest", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4861.2 [FatContent] 239.7 [SaturatedFatContent] 59.5 [CholesterolContent] 544.3 [SodiumContent] 3157.5 [CarbohydrateContent] 640.6 [FiberContent] 13.8 [SugarContent] 407.0 [ProteinContent] 51.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly. Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it. ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts. If icing is too thick, add more liquid or too thin, add more icing sugar.
[Name] Greek Lamb Chops [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-11-20T16:08:00Z [Description] American lamb is the next best thing to Greek or Middle Eastern lamb. Don't even bother buying Australian or New Zealand lamb, those are the lowest acceptable qualification for human consumption. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/70/4uzPiVsGTCaapmMGFRXi_Raw%20Lamb%20Chops.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/70/q3QOb8ER6e4F21gNbScq_Lamb%20Chops.jpg"] [RecipeCategory] Greek [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["lamb chops", "dried mint", "oregano", "garlic cloves", "extra virgin olive oil", "lemon juice", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.2 [FatContent] 42.6 [SaturatedFatContent] 18.1 [CholesterolContent] 112.1 [SodiumContent] 85.3 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] 2 pounds [RecipeInstructions] Combine all ingredients. Marinate for at least 1 hour. Grill to perfection!
[Name] Greek Tomato Sauce [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-20T16:49:00Z [Description] Make and share this Greek Tomato Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1213142/OQtSPA1wTmSdMCARDIFI_marinara-sauce.jpg" [RecipeCategory] Sauces [Keywords] ["Greek", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["28", "14", "2", "1", "2", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["water", "extra virgin olive oil", "sugar", "dried mint", "dried oregano", "allspice", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.1 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 43 ounces [RecipeInstructions] Combine all ingredients. Simmer for 15 minutes to an hour.
[Name] Greek Braised Lamb Shoulder Roast [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2018-11-20T16:59:00Z [Description] Ever go to a Greek restaurant and get a plate of lamb covered in tomato sauce and it falls off the bone? Well this is it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/72/ezEifYq4SSc69KznvPoD_Braised%20Lamb.JPG" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4", "1/8", "6", "1 1/2", "2", "2"] [RecipeIngredientParts] ["lamb shoulder", "chicken broth", "water", "lemon juice", "red wine", "extra virgin olive oil", "garlic", "dried mint", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 947.5 [FatContent] 70.1 [SaturatedFatContent] 28.9 [CholesterolContent] 218.3 [SodiumContent] 322.0 [CarbohydrateContent] 21.1 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 55.0 [RecipeServings] 6.0 [RecipeYield] 4 pounds [RecipeInstructions] Divide lamb into 6 equal size pieces. Combine all ingredients in a 14\" saute pan, cover, simmer for 1 hour on lowest setting. Flip all pieces, cover, simmer for another hour. Flip all pieces, uncover, uncover, uncover, simmer for another hour. Serve with rice and smother with my Greek Tomato Sauce! https://www.geniuskitchen.com/recipe/greek-tomato-sauce-537571.
[Name] Cherpumple Cheesecake Pie-Scraper [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] nan [PrepTime] PT7H [TotalTime] PT7H [DatePublished] 2018-11-20T17:42:00Z [Description] In the over-the-top spirit of the infamous Cherpumple pie-cake hybrid, I’ve created an elegant, cheesecake-inflected homage that layers small pies together for a towering treat. Amaze your guests with this festive Cherry-Pumpkin-Apple skyscraper of a treat at your upcoming holiday celebrations! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/gcCLkTNT5uz7EeXI5ayg_Cherpumple%20Stills%20EDITED%20(31%20of%2044).jpg" [RecipeCategory] Dessert [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1/2", "2", "3 1/2", "1/2", "2", "1/2", "1/2", "3/4", "7 1/2", "1", "1", "1/2", "1/2", "1/4", "2", "1/4", "1/2", "1/2", "8", "2", "4", NA, "1/2", NA, NA, NA, NA, NA, "1", "1", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "eggs", "all-purpose flour", "salt", "cinnamon", "nutmeg", "ground ginger", "cold water", "gelatin", "pumpkin", "brown sugar", "cinnamon", "nutmeg", "apples", "sugar", "cinnamon", "lemon", "cream cheese", "sweetened condensed milk", "heavy cream", "white chocolate chips", "egg", "heavy cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 781.6 [FatContent] 45.2 [SaturatedFatContent] 26.6 [CholesterolContent] 166.8 [SodiumContent] 195.3 [CarbohydrateContent] 87.1 [FiberContent] 2.0 [SugarContent] 61.8 [ProteinContent] 10.5 [RecipeServings] 20.0 [RecipeYield] 1 Pie-Scraper [RecipeInstructions] ["—Special Equipment—.", "You will need between three and six 6” round tart forms, a leaf-shaped cookie cutter, and paint brushes to make this recipe.", "—Make Your Pie Dough—.", "Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creaming, then add the confectioners’ sugar and beat on low until incorporated.", "In a separate bowl, combine the flour, ground almonds, salt, and spices and whisk to mix thoroughly. Add the flour mixture to the butter all at once, and mix on low. Mix only until the flour is just incorporated, because over-mixing could lead to tough crusts that shrink down in the oven. A little shrinking is fine, but too much and you’ll have differently-sized pie layers, which could make stacking difficult.", "Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes, then split the dough into quarters. Split each quarter into three for a total of 12 pieces of dough. Wrap each piece in plastic wrap and place back in the refrigerator.", "—Form & Bake Your Pie Shells—.", "Preheat the oven to 350°F Line two half-sheet pans with baking paper and place two (or if you can fit them comfortably, three] of your tart molds on each.", "Dust your counter surface with a light sprinkling of flour. Using a rolling pin, roll your first piece of dough into as round a shape as possible, with a thickness of about 1/8th of an inch. Carefully pick it up (I use a large flat spatula that I also use for moving delicate cake layers around] and rest the dough on the form, gently using your fingers to nudge and nestle it into place.", "Cut away the excess dough from the top of the form using a small, sharp paring knife.", "Continue until you’ve prepped all the tart forms on your two sheet pans. Place the sheets in the refrigerator for about 30 minutes to let the dough rest. Then prick the base of the dough all over with a fork to keep bubbles from misshaping the dough in the oven.", "Place a square of parchment paper over each tart and weigh down the dough with beans or baking beads. Bake for 10 minutes, then remove the parchment papers and weights and bake the shells for another 2-3 minutes until the tarts are a nice very light, toasty brown.", "Take the crusts out of the oven and allow to come to room temperature. Remove the baked shells from the molds and set aside, then repeat with your remaining dough until you have all twelve shells baked.", "Now you’re ready to make your fillings!", "—Prep for All Fillings—.", "Divide the water into three small bowls, each with 1/4 cup cold water in it. Sprinkle 2 1/2 teaspoons gelatin over each and set aside to bloom.", "—Prep for the Cherry Filling—.", "Place your cherry jam in a small saucepan and heat until bubbling. Mix in one bowl of bloomed gelatin, stirring for 1-2 minutes until it melts completely. Place the jam in a small bowl and set in the refrigerator to cool.", "—Prep for the Pumpkin Filling—.", "Technically you don’t have to cook canned pumpkin, but since we’re adding some sugar it’s best to heat it until it starts to bubble, add in the brown sugar, cinnamon, nutmeg, and one bowl of gelatin, and cook down for about 5 minutes. Place in a medium bowl in the refrigerator to cool.", "—Prep for the Apple Filling—.", "Peel your apples, and then chop the flesh into small chunks. Add them to a saucepan with your sugar and cinnamon, and cook over medium for about 10-15 minutes, until the apples have released their water and start to fall apart in the pan. Squeeze in the lemon and add the last bowl of gelatin, and mix to combine. Place in a medium bowl in the refrigerator to cool.", "—Prepare the Cheesecake Base—.", "Place the cream cheese in the bowl of your stand mixer and beat on medium speed with the paddle attachment until smooth. Add the condensed milk and continue beating another 20 seconds or so, until the mixture is homogenous. Pour into a medium bowl and set aside.", "Pour your cold cream into the bowl of your stand mixer and fit it with the whisk attachment. Whip at medium-high speed until soft peaks form.", "—Finish the Fillings—.", "Make sure the fillings are at room temperature at the very warmest. If any have started to set up in the refrigerator, pop it in the microwave for a few seconds to loosen it without making it warm. Fold the cherry jam into 1/3 of the cheesecake base, the sweetened pumpkin into 1/3, and the apple compote into 1/3. Using a large spoon, dollop each filling into 4 tarts and use an offset spatula to smooth the filling out. You will have some of each filling left over!", "With your leftover filling, set each flavor aside in its own Tupperware or bowl covered in plastic wrap.", "—Layer the Pies—.", "Begin by placing a cake board or plate on a turntable, and spreading a dab of any type of filling in the middle to secure the base. Place one of your filled, set pies on top of the board, making sure it’s centered.", "This next step is a little nerve-wracking the first time, but because of the sturdiness of this crust and the gelatin in the filling, these “pie-scraper” towers are actually surprisingly stable! To stack for ultimate stability, use an offset spatula to spread a little of whichever flavor of filling you’re stacking on top of to add some fresh mousse to the top. Place the next pie layer directly on top of that fresh mousse, which will stick to the bottom. Make sure the layers are lined up as perfectly as possible before moving on to stack the next layer! When you reach the final layer, no need to add any more filling to it unless it really started to dip down as it.", "I stacked in the following order: pumpkin-apple-cherry-pumpkin-apple-cherry etc. However, you can and should stack however you like. You will have filling left over, but rejoice! It is super delicious served on its own as a yummy cheesecake mousse.", "Wrap the layered pie in plastic and put it in the refrigerator at least overnight, at most for 48 hours. It’s okay if some of the pie layers crack a little on the sides overnight—as the filling sets, it contracts, which can cause the weight to shift and these fractures can appear. It’s alright though, the structural integrity is sound as long as you slice and eat the layered pie within two days.", "—Make the Leaf Decorations—.", "Preheat your oven to 350°. Line a half-sheet baking pan with parchment paper.", "Remove your leftover dough scraps from the refrigerator and place on a countertop lightly dusted with flour. Roll out your dough to 1/8th inch thickness, and use your leaf cookie cutter to cut out as many leaf shapes as you can.", "Paint orange, yellow, and red gel colors onto the leaves, then place in the oven for about 2 minutes to set the color. While the color is setting, crack an egg in a bowl and add two tablespoons water. Whisk to combine, creating an egg wash.", "Remove the leaves from the oven and use a pastry brush to coat each leaf in egg wash.", "Place the sheet back in the oven and bake the leaves for an additional 8-10 minutes, until the bottoms of the cookies are a nice toasty golden color.", "Allow the leaves to cool on a rack, and marvel at their pretty shine! If you want to go the extra extra mile, dip a very thin brush into black gel color and add veins and an outline to each leaf.", "—Decorate the Layered Pie—.", "At most about an hour before serving, melt a handful of white or dark chocolate chips and set aside. Remove the pie from the refrigerator and use a small knife or spatula to spread a little chocolate on the back of each leaf, then hold it up against the side of the pie to allow the chocolate to cool and adhere the leaf.", "I lined my leaves up around the bottom and reserved two for the top, but depending on how many you make and what size they are, you can decide to create a pretty cascade of leaves, pile them up on the top of the pie, or anything else you can imagine!", "Whip a cup of cream with 1/2 cup powdered sugar and use a large start tip to pipe cream swirls on top of the pie.", "Then combine 1 cup powdered sugar with a tablespoon of water and slowly mix in more water 1/2 teaspoon at a time until you reach a pourable consistency. Add a few drops of purple and a drop of red food gel to get a deep berry color. Put the glaze in a squeeze bottle or use a spoon to create drips down the sides of the pie.", "—Slice & Serve—.", "Using a large, sharp kitchen knife, slice into the top up to the center point of the cake and push the knife straight down. You may feel some resistance, but persevere! Make sure you’ve cut all the way down to the board.", "It is important to keep this pie cool at all times, especially once you start cutting pieces out of it, because it will become less stable at room temperature. Just make sure if you don’t finish it at once, you wrap it up in plastic again and put it back in the fridge!" ]
[Name] Tajarin Al Tartufo (Recipe Courtesy of Langhe Roero) [AuthorId] 2002332019 [AuthorName] Staff [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-20T18:01:00Z [Description] Tajarin (pronounced ) is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor.  Tajarin were first served in Piemonte as early as the 1500s. Despite the pasta's simplicity, nowadays it is served in a butter sauce and shavings of fresh white truffles of Alba. The Piemonte region of Italy and is most known for truffles, chocolate and wine. Starting on November 12, 2018, white truffles are offered in all Eataly USA stores for purchase.  [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "9", "1", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "extra virgin olive oil", "salt", "butter", "white truffle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.8 [FatContent] 12.9 [SaturatedFatContent] 5.8 [CholesterolContent] 245.3 [SodiumContent] 153.4 [CarbohydrateContent] 95.9 [FiberContent] 3.4 [SugarContent] 0.6 [ProteinContent] 20.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] On a large, clean work surface, add flour and form a well with your fingers. Add salt, eggs, and a few drops of oil to the middle of the well. Using your fingertips, gently mix together until a compact dough begins to the form. Knead until smooth and elastic, about 10 minutes. Form dough into small bread roll sized pieces. Cover in plastic wrap and leave to rest at room temperature for at least an hour. Using a rolling pin, roll out the pieces of dough into thin, flat rectangles. Leave to rest for a few minutes. Alternatively, you can roll out dough using a hand-cranked pasta machine. Cut the dough into 4 equal pieces. Keeping the dough lightly floured, roll each piece through a pasta machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows] and at least 20 inches long. Cut each strip crosswise in three shorter rectangles, each about 7 inches long. Flour each rectangle and roll them up the long way into a loose cylinder, like a fat cigar. With a sharp knife, cut cleanly through the rolled dough crosswise at 1/8- to ¼ -inch intervals. Shake and unroll the cut pieces, opening them into tajarin ribbons, each about 7 inches long and ¼ inch wide. Dust them liberally with flour and set them aside on a floured towel or tray. In a large pot, bring 6 quarts of water to a boil, and season it with salt until it is as salty as the sea. Place the tajarin in the boiling water and cook them until they are al dente, about 1-2 minutes. Meanwhile, heat the butter and ½ cup of pasta water in a large sauté pan over medium heat. Melt the butter and swirl the pan until the mixture looks creamy and becomes an emulsified sauce. Season it with salt to taste. Drain the pasta and add it to the pan with the butter sauce, tossing to evenly coat it with the sauce. If necessary, add some of the pasta cooking water to the sauce to keep it from getting too dense. Divide the pasta equally among heated bowls and serve immediately with shaved fresh truffles. Pair with Dolcetto d'Alba wine.
[Name] Ground Beef Potato Onion Soup [AuthorId] 2000305827 [AuthorName] Demitri [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-11-20T18:02:00Z [Description] This one turned out really good! Eat it for dinner and again and again. I made this with many seasonings and added wine to make the beef have a velvety texture. Yessir! It's good. You might need to add some more seasonings as you go. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000305827/3fvEEsuMTHuKEOl3hpMo_20181114_101854.jpg.png" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1", "1", "8", "2", "1/3", "1", "2", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1/4", "1/4", "1 -2", "1", "1/2"] [RecipeIngredientParts] ["beef", "yellow onion", "potato", "garlic cloves", "tomatoes", "red wine", "dill", "rosemary", "black pepper", "salt", "cinnamon", "cardamom", "mustard seeds", "cayenne pepper", "oregano", "sage", "paprika", "butter", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.6 [FatContent] 35.0 [SaturatedFatContent] 15.0 [CholesterolContent] 51.0 [SodiumContent] 1856.9 [CarbohydrateContent] 14.5 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 7.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["wash then cut potato into bit size pieces.", "pour beef stock into pot and add salt and pepper, put potatoes in and start on med high heat.", "(Meanwhile for the next 5 to 10 minutes] cut yellow onion Julianne style, garlic (degerm each and cut in half], and tomatoes (cut into largish pieces, they'll melt in the pot].", "Add all the veggies above and spices.", "Take package of beef and break up however you feel, kind of sprinkle and stir the beef in.", "next add butter and wine and let it cook down for another 15 minutes. Potatoes should still have some texture and not be mush." ]
[Name] GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE [AuthorId] 1307815 [AuthorName] grinwaldn [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-11-20T18:03:00Z [Description] GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE Please choose your recipe title wisely. If you change the title after your recipe is published, it will not match the URL (web page address) in your browser window. Maximum 64 characters. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "6", "1", "4", "4"] [RecipeIngredientParts] ["unsalted butter", "sweetened coconut", "heavy cream", "bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.9 [FatContent] 42.2 [SaturatedFatContent] 32.0 [CholesterolContent] 56.0 [SodiumContent] 197.2 [CarbohydrateContent] 38.2 [FiberContent] 8.7 [SugarContent] 23.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Directions: 1. Make the crust: Preheat the oven to 350ºF. In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers. 2. Place a 8-inch pie pan on a baking sheet. Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over edge to prevent from burning. Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more. Keep an eye on it because the coconut burns quickly! Remove and let it cool. 3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let it sit 5 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. Garnish with toasted almonds and shaved unsweetened coconut.
[Name] Vegetable Stock [AuthorId] 2002334396 [AuthorName] Laura M. [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2018-11-20T18:03:00Z [Description] I always keep a few jars of this vegetable stock in the freezer, just in case. It tastes great in all kinds of recipes, and makes a great base for soups. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3 -4", "1", "1 1/2", "4", "2 -3", "1", "1 1/2", "1 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["garlic cloves", "onion", "olive oil", "celery ribs", "carrots", "tomatoes", "thyme", "oregano", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.0 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 371.0 [CarbohydrateContent] 3.1 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 10-12 Cups [RecipeInstructions] Heat oil in a large stockpot over medium heat. Add onion and garlic, saute until soft. Add celery, carrots, and tomato, saute for 2-3 min. Remove from heat. Fill stockpot with enough water to completely submerge the vegetables, then add an additional 2-3 cups water. Return to burner, bring to a boil. Allow to boil for 1 min, then reduce heat to low. Let simmer for no less than 3 hours. The longer it simmers the better the flavor will be, feel free to leave it simmering all day. Remove from heat. Strain using a wire mesh strainer until only liquid remains. Can be stored in the refrigerator for up to 7 days, or placed in jars and stored in the freezer for up to 6 months.
[Name] Chicken & Bean Stew [AuthorId] 2002334396 [AuthorName] Laura M. [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2018-11-20T18:03:00Z [Description] Make and share this Chicken & Bean Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Winter", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "3", "2", "3", "1", "2", "3", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "celery ribs", "carrots", "boneless skinless chicken breasts", "tomatoes", "tomato paste", "thyme", "oregano", "kidney beans", "great northern beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.6 [FatContent] 6.5 [SaturatedFatContent] 1.2 [CholesterolContent] 45.3 [SodiumContent] 718.3 [CarbohydrateContent] 52.4 [FiberContent] 17.8 [SugarContent] 9.6 [ProteinContent] 33.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large stockpot over medium heat. Add onion, garlic, and mushrooms, saute until soft. Add celery and carrots, saute 5 min. Reduce heat to medium low, add tomato, tomato paste, stock, thyme, and oregano. Place chicken breasts in pot, press down to submerge. Allow to simmer for 25 minutes, or until chicken is fully cooked. Remove chicken and set aside. Add beans, and season to taste with salt and pepper. Shred chicken, or cut into bite size pieces. Place back in pot. Allow to cook for another 5-10 min. Serve warm with crusty bread or biscuits.
[Name] Harvest Pancakes [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-11-20T18:04:00Z [Description] Make and share this Harvest Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1/2", "1", "1 1/3", "1/2", "1", "1/2", "1/4", "1", "1 2/3"] [RecipeIngredientParts] ["sugar", "cornstarch", "cinnamon", "apple", "butter", "all-purpose flour", "whole wheat flour", "baking powder", "salt", "cinnamon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.8 [FatContent] 14.5 [SaturatedFatContent] 6.3 [CholesterolContent] 29.2 [SodiumContent] 614.5 [CarbohydrateContent] 111.8 [FiberContent] 4.6 [SugarContent] 43.6 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 12 Pancakes [RecipeInstructions] sugar cornstarch and cinnamon in saucepan. Add apple juice and apple. Cook stirring constantly until mixture thickens and boils (~1 minute]. Mixture should look translucent. Set aside while you prepare pancakes. Remove from heat and stir in butter. For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon. In another bowl, beat egg oil and milk until smooth. Mixed together egg and flour mixtures all at once. Better should be lumpy. Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking. Serve pancakes topped with warm apple syrup.
[Name] Low Fat Guilt Free Pumpkin Pie [AuthorId] 2001684496 [AuthorName] thecoppz [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2018-11-20T18:06:00Z [Description] I originally found this recipe on the old Recipe Kitchen website that became Food.com.  It's not on this newest incarnation so I'm re-adding it.  I have made it every Thanksgiving for years and it's always a big hit.  Very light, fluffy, flavorful, easy and as "healthy" as a pie can be! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "1/4", "15", "12", "1/2", "9", "1"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "ground cinnamon", "ground ginger", "ground nutmeg", "pumpkin", "reduced fat graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 1.4 [SodiumContent] 64.4 [CarbohydrateContent] 23.6 [FiberContent] 0.3 [SugarContent] 20.6 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1] Preheat oven to 450°F Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust. 2] Bake 20 minutes. Reduce oven temperature to 350°F Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
[Name] Chicken Cordon Bleu [AuthorId] 2002334952 [AuthorName] jeremiah.helfer [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-11-20T18:07:00Z [Description] Make and share this Chicken Cordon Bleu recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "1/2", "1/4", "1", "4", "1 1/2", "2", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "prosciutto di Parma", "gruyere", "all-purpose flour", "panko breadcrumbs", "fresh thyme", "garlic", "unsalted butter", "eggs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.1 [FatContent] 31.1 [SaturatedFatContent] 16.2 [CholesterolContent] 246.5 [SodiumContent] 562.6 [CarbohydrateContent] 26.1 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 49.7 [RecipeServings] 4.0 [RecipeYield] 1 Chicken Breast [RecipeInstructions] 1. Preheat oven to 350 degrees F. 2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. 3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. 4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. 5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
[Name] Chicken Cordon Bleu [AuthorId] 2002334952 [AuthorName] jeremiah.helfer [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-11-20T18:08:00Z [Description] Make and share this Chicken Cordon Bleu recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1/4", "1", "1 1/2", "4", "2", "2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "prosciutto di Parma", "gruyere", "all-purpose flour", "panko breadcrumbs", "garlic", "fresh thyme", "unsalted butter", "eggs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.5 [FatContent] 44.6 [SaturatedFatContent] 18.1 [CholesterolContent] 246.5 [SodiumContent] 562.9 [CarbohydrateContent] 26.1 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 49.7 [RecipeServings] 4.0 [RecipeYield] 1 Chicken Breast [RecipeInstructions] 1/2 lbs Gruyere, grated. 1/4 cup all-purpose flour. 1 cup panko bread crumbs. 4 sprigs fresh thyme, leaves only. 1 1/2 tsp minced garlic. 2 Tbsp unsalted butter [melted]. 2 eggs. Extra-virgin olive oil. Directions. 1. Preheat oven to 350 degrees F. 2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. 3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. 4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. 5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
[Name] Double Comfort Macaroni and Cheese [AuthorId] 2002224770 [AuthorName] Eric M. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-20T18:18:00Z [Description] This family favorite takes everyone's favorite comfort dish, Macaroni and Cheese, and combines it with another favorite comfort dish - STUFFING! It is perfect for any Holiday or Dinner Gathering. I created this dish one year when I had excess stuffing and decided it would make a better topping to my Mac 'n' Cheese than the standard bread crumb topping. This mashup has become one of the most requested dishes ever since. The following recipe is a an easy to make suggestion. However, this dish changes at will whenever I make it. Cornbread Dressing with Barbecue, Sage Dressing with Chicken, or Sausage and Cranberry Dressing with a delicious Shoulder roast, and so on. Feel free to make it your own, and I hope you enjoy it very much. - P. S. Definitely not a 'diet' dish. &#55357;&#56841; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/83/Hpstm7SQSmW9wlbTz1Ag_IMG_5691.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002224770/kcMC7CujTP2TNt3KaEDp_IMG_5684.JPG"] [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "5", "6", "1 1/2", "1/4", "1", "5", "8", "8", "1"] [RecipeIngredientParts] ["macaroni", "unsalted butter", "all-purpose flour", "mustard powder", "cayenne pepper", "pepper", "milk", "monterey jack cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.8 [FatContent] 22.6 [SaturatedFatContent] 13.5 [CholesterolContent] 65.0 [SodiumContent] 677.1 [CarbohydrateContent] 58.2 [FiberContent] 2.3 [SugarContent] 3.6 [ProteinContent] 21.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In first large pot bring salted water to boil and make pasta Al Dente. In second pot prepare stuffing per package directions (or your own recipe]. You may use as much stuffing as you wish. The recipe suggestions make for full coverage using a standard 9 X 13 Deep pan. After pasta is done, drain, reserving one mugful of pasta water, and leave pasta in colander. Over medium-low heat, in the same pan you made the pasta in, start making a Roux by melting butter. Gradually add the flour a little at a time to melted butter. When all added cook until thoroughly blended and it starts to thicken. Mix the spices into the Roux. Start whisking your milk, little by little, into the Roux until it gets warm and thickens. Milk should be at room temperature before adding. Now start adding your cheeses into Roux by the handful, ensuring it melts as you mix it inches. Now take your pasta and add it back to your cheese mixture and blend thoroughly until well cover and creamy. Heat through. If it gets too thick, you may use the reserved pasta water as needed to loosen it up. Place the cheese pasta mix into a 9 X 13 pan, spreading out evenly. For easy clean up, Aluminum pans work great for this but you do want one that is over 2\" deep. However, feel free to use any available deep Casserole or Dutch Oven pan you have. Take your cooked stuffing and completely cover the Macaroni and Cheese. Take the heated pasta and stuffing dish and place it in the preheated oven. Bake uncovered for about 15-25 minutes depending on your oven. Because of the high moisture content of stuffing it will not necessarily become very toasted. You are simply looking for it to brown a little, and for everything to heat through. You can also do this on a 'Low' broiler setting if you have that type of oven (not recommended for drawer broilers], just watch it to prevent burning. If you are making your own recipe version of this and are preparing a Macaroni and Cheese that requires baking, then bake it covered and then remove the cover during the last 10-15 minutes to brown the topping. This can easily serve up to 10-12 people. This can also be made ahead, refrigerated and then reheated or baked using the instruction above. I do not know if it freezes well. Have never done that. You can use any stuffing and Mac 'n' Cheese recipe, or cheeses, or spices you choose. This is just a starting point. Make it your own family classic. Use less stuffing, or more, add hot sauces or vegetables. To each his own, but I do hope you will give it a try. TIP: For the milk, you can substitute any dairy of your choice, including cream, half and half, Fat Free Evaporated Milk, regular Evaporated milk. I do not recommend Skim Milk. SERVE and ENJOY!
[Name] Chocolate Pecan Bourbon Pie [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-11-20T18:30:00Z [Description] Make and share this Chocolate Pecan Bourbon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1/3", "2/3", "1/3", "3", "1", "1", "1", "2/3", "9"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "brown sugar", "corn syrup", "maple syrup", "Bourbon", "vanilla", "pecan halves", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.9 [FatContent] 27.3 [SaturatedFatContent] 8.6 [CholesterolContent] 104.5 [SodiumContent] 198.4 [CarbohydrateContent] 62.3 [FiberContent] 2.8 [SugarContent] 42.4 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400.", "Beat the eggs, pour in the melted butter and continue to beat until well blended.", "Add the sugar, beat until smooth.", "Add the brown sugar and blend until all the lumps are gone.", "Stir in the corn syrup, maple syrup, bourbon and vanilla. Set aside.", "Line an uncooked 9\" pie shell with the chocolate chips, and then pour in the filling mix.", "Place the pecan halves neatly to cover the top of the filling.", "Place in oven THEN lower temperature to 275. Cook for about 1 hour or until filling has set at the center." ]
[Name] Zonya's Miracle Soup [AuthorId] 2002224770 [AuthorName] Eric M. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-11-20T18:45:00Z [Description] Ever heard of a negative-calorie food? That’s a food that takes more calories to burn than it yields. Hence, the name “Miracle,” because this soup is great for weight loss. Enjoy a bowl with lunch and dinner! A pot lasts several days. This recipe was created by dietitian, Zonya Foco, and is so popular and delicious I had to share. I mean, come on, a soup that actually burns calories. What's not to love? And wait until you taste it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002224770/r2qZDxPcQ6Wcecc8PVT1_IMG_5726.JPG" [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "4", "3", "1", "6", "10", "2", "4", "1/2", "1/4", "1/4", "1/2", "1", "1", "2", "1", "5"] [RecipeIngredientParts] ["water", "low-sodium tomato juice", "onions", "green bell pepper", "celery ribs", "carrots", "diced tomatoes", "cabbage", "salsa", "garlic powder", "pepper", "red pepper flakes", "dried basil", "salt", "dried oregano", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 101.0 [CarbohydrateContent] 25.6 [FiberContent] 4.8 [SugarContent] 12.3 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Add water and Broth to large Stock Pot over medium-high heat. Toss in all your chopped vegetables and other ingredients. Bring to a boil, then lower to simmer. Cook until vegetables are tender, about 20 minutes. SERVE and ENJOY! This recipe makes 16 1-1/2 cup servings. With the optional salt added, each serving has 70 calories with 0 calories from fat. It has 0 g fat, 4 g Fiber, 0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g Total Carbohydrates, and 10 g Sugar. Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it. It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste, It is really comforting and full of flavor. For the Soup mix, I use Lipton's Recipe Selects. They come in a box with two 10 ounce envelopes. For the cabbage, use a food processor or buy in a bag pre-shredded. 4 cups is about 1/2 head of a large cabbage. Where I live it is hard to find the Tomato Juice, but it is made by Campbell's. Sacramento brand has too much sodium. However, I find that the Vegetable Broth/Stock works just fine and is easier to get. For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium. Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.
[Name] Chicken Wings so Easy, so Good! [AuthorId] 160331 [AuthorName] Jimijoe 43 [CookTime] PT1H6M [PrepTime] PT30M [TotalTime] PT1H36M [DatePublished] 2018-11-20T18:46:00Z [Description] All the ingredients go so well together in this recipe. Not too spicy, not to sweet. Just perfect! No sauce needed! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "1/4", "1", "1", "1/4", "1", "1", "1", "1/2", "1/2", "4 1/2"] [RecipeIngredientParts] ["garlic cloves", "soy sauce", "Worcestershire sauce", "rice vinegar", "light brown sugar", "honey", "lemon juice", "ground ginger", "chicken wings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2449.9 [FatContent] 163.3 [SaturatedFatContent] 45.8 [CholesterolContent] 786.5 [SodiumContent] 2850.0 [CarbohydrateContent] 43.2 [FiberContent] 0.8 [SugarContent] 37.2 [ProteinContent] 191.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients except chicken wings, wisking to combine well. Put chicken wings in a large bowl and pour marinade over. Mix well. Marinate for 3 hours, mixing twice to ensure proper coverage. Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil and put an oven proof, non stick rack on top. Put chicken wings on rack and bake for 1 hour and 10 minutes, turning wings over after 30 minutes and brushing with left over marinade. Remove from oven and let sit for 10 minutes. Enjoy!
[Name] Colossal Cheesecake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-11-20T18:46:00Z [Description] Make and share this Colossal Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "5", "1", "2", "1", "2", "2", "3"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "heavy cream", "vanilla extract", "lemon peel", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.9 [FatContent] 35.8 [SaturatedFatContent] 20.1 [CholesterolContent] 179.0 [SodiumContent] 292.6 [CarbohydrateContent] 18.8 [FiberContent] 0.1 [SugarContent] 17.4 [ProteinContent] 7.4 [RecipeServings] 14.0 [RecipeYield] 14 [RecipeInstructions] 1. Cream together cream cheese and sugar. 2.Add eggs,one at a time, beating after each addition. 3.Blend in heavy cream, vanilla, peels, and juices til smooth. 4.Turn into a greased 9”springform pan. Place a pan filled with 1” of water on a rack under springform pan. 5.Bake in preheated 325 oven 40 minutes. 6. Reduce oven to 300 ; bake 20 minutes longer, until set. 7.Cool in springform pan; remove sides of pan. Chill, or serve at room temperature.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.