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[Name] Aged Eggnog Recipe - Alton Brown [AuthorId] 2002338252 [AuthorName] Jessica B. [CookTime] nan [PrepTime] PT720H [TotalTime] PT720H [DatePublished] 2018-11-20T18:47:00Z [Description] Make and share this Aged Eggnog Recipe - Alton Brown recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "half-and-half cream", "heavy cream", "jamaican rum", "cognac", "Bourbon", "nutmeg", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 795.0 [FatContent] 38.1 [SaturatedFatContent] 21.6 [CholesterolContent] 388.8 [SodiumContent] 253.8 [CarbohydrateContent] 64.5 [FiberContent] 0.1 [SugarContent] 60.2 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Separate the eggs and store the whites for another purpose. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid \"ribbon.\". Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones] and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.]. Serve in mugs or cups topped with a little extra nutmeg grated right on top.
[Name] Greek Yogurt Spinach Veggie Dip [AuthorId] 127581 [AuthorName] Norah Shannon [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2018-11-20T18:47:00Z [Description] Based on a back of the package recipe from Knorr, with only a couple of changes. The tartness from the Greek Yogurt is delicious! If you really love sour and firm Greek yogurt, use Chobani or Fage. However, if you prefer a sweeter/creamier variety, use Stonyfield or Greek Gods. For a super sour punch, use Siggi's. The original recipe also calls for Mayo, instead of Sour Cream. However, I have found that the &quot;eggy/oil&quot; of mayonaise to be a strange contrast to the lovely greek yogurt, so prefer sour cream. (Inspired by The Modern Dad) If you are trying to go low fat, choose non-fat varieties for the yogurt and sour cream. However, you will loose the creaminess which is ah-so-nice especially when paired with a spicy dish! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["frozen chopped spinach", "sour cream", "red bell pepper", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.9 [FatContent] 6.1 [SaturatedFatContent] 3.4 [CholesterolContent] 15.1 [SodiumContent] 382.8 [CarbohydrateContent] 5.3 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] 4 Cups [RecipeInstructions] Combine all ingredients. Chill for 2 Hours, or overnight. Serve to your favorite people!
[Name] Sweet Potato Beef Barley Soup [AuthorId] 235319 [AuthorName] Chef JTwombly [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-11-20T18:48:00Z [Description] When you have very little in the way of finances, you get creative. I developed this one when I was between jobs and using the Food Bank to supplement my pantry, as they always had barley in their stock and I was able to get ground beef occasionally. It makes a very hearty soup and freezes beautifully. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Inexpensive" [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "1 1/2", "1", "3 -4"] [RecipeIngredientParts] ["sweet potatoes", "salt", "onion", "garlic", "lean ground beef", "pearl barley", "water", "broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.2 [FatContent] 8.3 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 1388.0 [CarbohydrateContent] 101.5 [FiberContent] 17.1 [SugarContent] 13.5 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Set cubed sweet potatoes in a pot and cover with water, Add salt. Partly cover and cook on high until fork tender. When cooked through, turn down to med-low, leave potatoes in the water and mash with potato masher until consistency of loose oatmeal. If you like a smoother texture use a immersion blender to puree.", "While potatoes are cooking saute onion on med-high heat until translucent and add garlic. Cook for one minute more then add ground beef, salt, and pepper.", "Once beef is cooked half way, add barley, stirring constantly for one minute. Now add 1/2 cup of water or broth to the mix. Stir occasionally to keep from sticking and to ensure even cooking.", "Continue to add water/broth while it absorbs (shouldn't take long and doesn't take all the liquid usually] until barley is al dente and meat is cooked through.", "Add meat mix to pot of sweet potato and stir well. Add salt and pepper to taste.", "Serve with fresh bread and butter.", "***This will thicken more as the barley continues to absorb liquid and release starch, so if you find it's too thick just add some water to thin out. I like mine a little thicker so i don't bother. When it's properly chilled it is quite firm (can be 'cut' into serving sizes from a container with a spoon] but will loosen up as it warms up.***." ]
[Name] FIVE-SPICE CRANBERRY MOONCAKE COOKIES FROM THE COOKIE BOOK [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-20T21:30:00Z [Description] Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth.
[Name] PEPPERMINT BARK SHORTBREAD BITES FROM THE COOKIE BOOK [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-20T21:40:00Z [Description] Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. &quot;I just knew I needed something with peppermint bark in here, but I didn&rsquo;t want to do actual peppermint bark. There were several underwhelming iterations before landing on these lovelies. The chocolate shortbread is equal parts buttery and sandy in all the best ways. And chocolate and peppermint? It just never gets old. The sprinkling of peppermint around the perimeter makes these look like holiday wreaths. I think. You decide.&quot; -- Rebecca Firth [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/75/93/iIwxc1ROR7WodaErFROz_The%20Cookie%20Book%20Peppermint%20Bark%20Shortbread%20Bites.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["20", "3/4", "1", "1", "1/4", "2", "1/4", "1/2", "1/2", "1/2", "1 1/3", "3/4", "1/3"] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "real vanilla extract", "all-purpose flour", "sea salt", "baking powder", "dark chocolate", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.4 [FatContent] 15.6 [SaturatedFatContent] 9.6 [CholesterolContent] 34.2 [SodiumContent] 66.6 [CarbohydrateContent] 24.8 [FiberContent] 1.8 [SugarContent] 14.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.", "In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm] circumference. It’s a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.", "wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.", "Preheat the oven to 350 degrees F (177 degrees C] and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.", "Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut ½-inch (1.3-cm] thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm] between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.", "Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.", "To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.", "Buy the book!", "https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/." ]
[Name] LEMON BASIL CURD BUTTER COOKIES from the Cookie Book [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-20T21:49:00Z [Description] Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth.
[Name] Spicy Lentil Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-21T00:30:00Z [Description] Make and share this Spicy Lentil Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/0isL2tLdSdqvBy4fvE5m_EC_Spicy%20lentil%20soup.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "4", "2", "2", "1", "1", "1/2", "400", "800", "1", "240", "50", NA, "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "carrots", "ground cumin", "curry powder", "dried thyme", "chopped tomatoes", "water", "vegetable bouillon cube", "lentils", "lemon", "sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.3 [FatContent] 17.9 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 195.8 [CarbohydrateContent] 24.4 [FiberContent] 8.3 [SugarContent] 6.5 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often. Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant. Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor. Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes. Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot. Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking. Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper. Easy tip: if you have any leftovers (which I sincerely doubt], they will keep for about 4 days in the refrigerator, or can be frozen for several months.
[Name] Bacon-Cheeseburger Pasta Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT33M [PrepTime] PT15M [TotalTime] PT48M [DatePublished] 2018-11-21T12:05:00Z [Description] Make and share this Bacon-Cheeseburger Pasta Bake 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/53/75/96/tQWrJlzbR3y8E0OFrAZd_IMG_0213.JPG" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "1", NA, NA, "3", "1", "1/3", "2", "2", "1", "1/2", "4", "6", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "shell macaroni", "lean ground beef", "salt", "pepper", "water", "tomato sauce", "Worcestershire sauce", "dry mustard", "brown sugar", "garlic powder", "bacon", "American cheese", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.9 [FatContent] 11.1 [SaturatedFatContent] 4.7 [CholesterolContent] 46.4 [SodiumContent] 585.7 [CarbohydrateContent] 43.2 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position; preheat oven to 475. Grease 13 x 9 baking dish with vegetable oil spray. Spread pasta into prepared dish, crumble beef into 1/2-inch pieces over top, and season with salt and pepper. Whisk water, tomato sauce, pickles, Worcestershire sauce, mustard, sugar, garlic powder, 1/2 tsp salt and 1/2 tsp pepper together in a bowl; taste and adjust seasoning if needed. Pour into baking dish and toss gently with tongs to combine. Cover dish tightly with foil and bake for 25 minutes. Meanwhile, microwave bacon on plate until crisp, about 5 minutes. Transfer to paper towel-lined plate to drain, then crumble into 1/2 inch pieces. Remove baking dish from oven and stir pasta thoroughly scraping sides and bottom of dish. Lay cheese slices over top and sprinkle with crisped bacon. Return uncovered dish to oven and continue to bake until pasta is al dente and cheese is melted, 5-8 minutes. Let cool for 10-15 minutes, sprinkle with onion, if using and serve.
[Name] CLASSIC MARINARa SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-11-22T05:37:00Z [Description] This savory sauce is so versatile for many other recipes including pasta, pizza, shakshuka, chicken afritada and many more... A must try! VIDEO https://www.youtube.com/watch?v=cJzFW-wm2oo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/GTEZWc8CSNGKoC6cZxYe_Marinara-Sauce-3_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "1/2", "1", "1", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["tomatoes", "extra virgin olive oil", "red onion", "garlic cloves", "dry red wine", "basil", "oregano", "parsley", "sea salt", "black pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.7 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 209.9 [CarbohydrateContent] 14.4 [FiberContent] 3.8 [SugarContent] 8.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["In a large saucepan over medium heat, add oil and when hot, sauté onion until translucent, about 6 minutes. Add garlic and sauté for just 1 minute. Add wine, increase heat to medium-high and cook until liquid is almost evaporated, about 6 to 7 minutes. Add the remaining ingredients, cover and simmer for 1 hour.", "An hour later, uncover and remove sprigs; discard them. Using an immersion blender, process the sauce until smooth; taste and adjust if need it. Let it cook for another 15 minutes to give the sauce a chance to thicken. Makes 5 ½ to 6 cups." ]
[Name] 1 Minute Microwave Brownie-Microwave Mug Meal [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2018-11-22T07:59:00Z [Description] Enjoy a single-serving, chocolatey brownie in a mug in no time with my 1 Minute Microwave Mug Brownie recipe! &nbsp;From: biggerbolderbaking.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000206275/chOXevuxT7Wxf3F6FIY3_AD2FD3F8-02EA-4603-B00B-CFFF65792602.jpeg" [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "3", "3", "3", "3", "1", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "cocoa powder", "water", "salt", "vanilla extract", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.3 [FatContent] 45.3 [SaturatedFatContent] 7.9 [CholesterolContent] 0.0 [SodiumContent] 172.7 [CarbohydrateContent] 71.9 [FiberContent] 6.4 [SugarContent] 44.6 [ProteinContent] 5.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a microwavable mug (roughly 1 cup measurement] mix together all of the ingredients. Mix in the chocolate chips. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary]. Allow to cool for at least 5 minutes. Serve warm with vanilla ice cream & enjoy!
[Name] Apple Cider Brine for Turkey -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT3H [PrepTime] PT48H [TotalTime] PT51H [DatePublished] 2018-11-22T18:52:00Z [Description] Make and share this Apple Cider Brine for Turkey -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "1", "3", "5", "5", "4", "3"] [RecipeIngredientParts] ["organic turkey", "apple cider", "dark brown sugar", "kosher salt", "peppercorns", "bay leaves", "garlic cloves", "rosemary", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11340.5 [CarbohydrateContent] 52.0 [FiberContent] 2.0 [SugarContent] 47.9 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine 2 gallons of cold water with the apple cider, brown sugar, kosher salt, peppercorns, bay leaves, garlic, rosemary and the peels of the 3 oranges in large strips.", "Stir until the sugar and salt dissolve.", "Bring this to a boil , then turn off the heat and cover.", "Allow to cool completely and then place in the refrigerator to chill.", "Place the uncooked turkey (that has been cleaned out and rinsed well] in the chilled brine solution and refrigerate this for at least 1 day, preferably for 2 days.", "If you donT have room in the fridge, put this in a cooler with plenty of ice -- and check the cooler periodically to refill with fresh ice.", "When ready to cook the turkey, remove it from the brine and submerge it in a large pot or in a very clean sink of very cold, fresh water.", "Allow the turkey to sit in the clean cold water for at least 15 minutes to remove all the salt from the outside.", "Remove the turkey and discard the brine.", "Pat the turkey until it is absolutely dry.", "Then cook according to your favorite chef's instructions --", "usually about 45 minutes at an oven temperature of 450 degrees, with the legs put in first.", "then reduce the heat to about 325 for an hour or so.", "then you can crank up the temperature.", "cook until an instant thermometer put into the breast registers 165 degrees and the thigh registers 180 degrees -- this is essential.", "Remove the turkey from the oven, cover it tightly with aluminum foil or a large lid (like the lid of your round outdoor bbq grill] and let it rest for at least 20-30 minutes --", "Make gravy by -- removing any fat from what is left in the roasting pan -- place roasting pan over a medium low heat and deglaze the pan with 1/2-1 cup pinto grigio or chicken stock or broth, getting the crusty brown bits off the bottom of the pan for more flavor -- mix some cornstarch with cold water or broth until blended and then add that, stirring constantly, until thickened -- you can add butter if you want -- stir until somewhat reduced.", "Carve the turkey according to videos online - Project Foodie has great instructions, so does Ina Garten -- ." ]
[Name] Rogan Josh [AuthorId] 1286360 [AuthorName] krolek [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-11-22T18:56:00Z [Description] Make and share this Rogan Josh recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "7", "2", "1", "2", "1", "6", "1/2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["fennel seed", "peppercorns", "bay leaves", "onion", "stewing beef", "butter", "garlic cloves", "fresh ginger", "chili powder", "paprika", "tomatoes", "yogurt", "broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.9 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 62.5 [SodiumContent] 2212.1 [CarbohydrateContent] 8.2 [FiberContent] 1.0 [SugarContent] 5.0 [ProteinContent] 23.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] brown stewing meat in a heavy skllet. if meat is very lean, add oil or butter to help with browning meat and spices. remove meat and add fennel, pepper, bay leaves. heat the spices until fragrant, moving around the pan. add back the meat and remaining ingredients to the pan. stir ingredients, working to loosen browned ingredients from the bottom and sides. cover pan and cook on low for 1 hour, stirring occasionally. serve over rice or with favorite kashmiri/indian bread.
[Name] Berry Clafoutis With Ground Almonds -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-11-22T19:09:00Z [Description] Make and share this Berry Clafoutis With Ground Almonds -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "2", "1/4", "2"] [RecipeIngredientParts] ["blueberries", "frozen raspberries", "white sugar", "milk", "butter", "eggs", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.7 [FatContent] 13.6 [SaturatedFatContent] 6.1 [CholesterolContent] 116.8 [SodiumContent] 117.5 [CarbohydrateContent] 53.9 [FiberContent] 4.5 [SugarContent] 42.6 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish. Divide the blueberries and raspberries between the dishes. In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar. Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar. Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy -- this is best served as just warm -- or refrigerated and reheated the next day -- .
[Name] The BBC's Berries and Almond Clafoutis -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-11-22T19:18:00Z [Description] Make and share this The BBC's Berries and Almond Clafoutis -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 -2", "2", "1/4", "2", "1/2", "2", "2"] [RecipeIngredientParts] ["butter", "mixed berries", "white flour", "white sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.6 [FatContent] 10.5 [SaturatedFatContent] 3.6 [CholesterolContent] 183.6 [SodiumContent] 68.7 [CarbohydrateContent] 60.6 [FiberContent] 3.2 [SugarContent] 26.0 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 350 degrees. Butter a 9-inch ovenproof dish and scatter the berries over the dish. Blend all the ingredients in a blender (or whisk them well] until smooth and pout the batter over the berries. Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown. Best served just warm -- or refrigerated and then reheated the next day. Serves 4-6 -- .
[Name] Thanksgiving Pear and Ginger Cranberry Sauce [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-11-22T22:54:00Z [Description] Make and share this Thanksgiving Pear and Ginger Cranberry 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/1462970/FMIy4V1RjSUabor0jzVg_IMG_4546.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "3/4", "1/2", "3", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["fresh cranberries", "pears", "white sugar", "water", "brown sugar", "ginger", "salt", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 119.2 [CarbohydrateContent] 29.9 [FiberContent] 3.0 [SugarContent] 24.3 [ProteinContent] 0.4 [RecipeServings] 10.0 [RecipeYield] 4 cups [RecipeInstructions] ["Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan.", "Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.", "Remove from heat and let cool for 30 minutes. Stir in crystallized ginger.", "Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated." ]
[Name] Roasted Brussels Sprouts With Garlic [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-11-23T00:39:00Z [Description] Make and share this Roasted Brussels Sprouts With Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4 -6", "5", NA, NA, "1"] [RecipeIngredientParts] ["Brussels sprout", "extra virgin olive oil", "garlic cloves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.3 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 10.0 [FiberContent] 3.0 [SugarContent] 2.6 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400. Trim bottom of brussells sprouts and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers. Put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Taste and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
[Name] Easy Sausage and Herb Stuffing [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2018-11-23T00:46:00Z [Description] Make and share this Easy Sausage and Herb Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1 1/2", "1", "4", "1", "2 3/4", "1", "1", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "yellow onions", "celery", "garlic cloves", "low sodium chicken broth", "egg", "fresh rosemary", "fresh sage", "fresh parsley", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.8 [FatContent] 34.7 [SaturatedFatContent] 13.0 [CholesterolContent] 70.8 [SodiumContent] 1564.7 [CarbohydrateContent] 49.7 [FiberContent] 6.8 [SugarContent] 5.9 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a 9x13 inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step. In the same pan, cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4 inch]. Add the browned sausage and fat to the bread cubes and vegetables. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.
[Name] Best Ever Deviled Eggs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-23T00:49:00Z [Description] These weren't that spicy to me--next time I'll add more spice, but they were flavorful. Recipe courtesy of www.mrshappyhomemaker.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "mustard", "Worcestershire sauce", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.0 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 54.3 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 1 dozen eggs [RecipeInstructions] Place your cooked egg yolks in a small bowl and mash them up with a fork. Stir in the mayonnaise, mustard, worcestershire sauce, hot sauce, salt, and pepper. Scoop the filling into the egg whites. Sprinkle with paprika.
[Name] Perfect Cranberry Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2018-11-23T00:55:00Z [Description] Make and share this Perfect Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "2"] [RecipeIngredientParts] ["cranberries", "sugar", "orange zest", "lemon zest", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 40.6 [FiberContent] 2.8 [SugarContent] 35.7 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put fresh or frozen cranberries in saucepan and transfer 1/2 cup to a small bowl.", "Add 1 cup sugar, 1 strip orange or lemon zest, and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.", "Increase the heat to medium and cook until the cranberries burst, about 12 minutes.", "Reduce the heat to low and stir in the reserved cranberries.", "Add sugar, salt, and pepper to taste and cool to room temperature before serving." ]
[Name] Cottage Cheese Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-11-23T01:00:00Z [Description] Love how fast these come together, and they taste terrific. Glad I doubled the recipe although I will post as listed. Recipe courtesy of allrecipes.com and Jennifer. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "3", NA] [RecipeIngredientParts] ["cottage cheese", "all-purpose flour", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.1 [FatContent] 12.7 [SaturatedFatContent] 3.0 [CholesterolContent] 148.4 [SodiumContent] 244.6 [CarbohydrateContent] 10.0 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cottage cheese, flour, oil, and eggs in a large bowl. (I blended mine in the blender instead.]. Heat a large skillet over medium heat and coat with butter. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
[Name] Apple Rhubarb Crumb Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2018-11-23T01:06:00Z [Description] I had to know if there was a such thing, and it really exists and it's to-die-for delicious. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "2", "1/2", "3", "1/2", "1/3", "1/4", "1/4", "1/8", "1/8", "2"] [RecipeIngredientParts] ["fuji apples", "rhubarb", "sugar", "all-purpose flour", "ground cinnamon", "all-purpose flour", "sugar", "quick-cooking oats", "salt", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.1 [FatContent] 10.8 [SaturatedFatContent] 3.8 [CholesterolContent] 7.6 [SodiumContent] 181.1 [CarbohydrateContent] 49.2 [FiberContent] 3.8 [SugarContent] 27.2 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Unroll pastry sheet into a 9 inch pan and flute edge. Refrigerate while preparing filling and topping. In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour, and cinnamon. Add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients and cut in butter until crumbly. Transfer filling to crust and sprinkle with topping. Bake 50 to 60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
[Name] Fresh Rhubarb Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-11-23T01:09:00Z [Description] Make and share this Fresh Rhubarb Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/3", "6", "1", NA] [RecipeIngredientParts] ["rhubarb", "white sugar", "all-purpose flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.0 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 3.8 [SodiumContent] 15.6 [CarbohydrateContent] 40.4 [FiberContent] 1.2 [SugarContent] 34.0 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Place pie on lowest rack in the oven. Bake for 15 minutes. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes. Serve warm or cold.
[Name] Perfect Pumpkin Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2018-11-23T05:53:00Z [Description] Make and share this Perfect Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/8", "6 1/2", "2 1/2", "4", "15", "1", "3", "1/2", "1/2", "2", "1/2", "1", "1", "1/2", "1/8", "1/8", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "baking powder", "unsalted butter", "vegetable shortening", "cold water", "pumpkin", "egg", "granulated sugar", "light brown sugar", "all-purpose flour", "salt", "ground cinnamon", "ground ginger", "ground nutmeg", "ground cloves", "ground black pepper", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.5 [FatContent] 19.0 [SaturatedFatContent] 9.8 [CholesterolContent] 128.6 [SodiumContent] 356.8 [CarbohydrateContent] 55.1 [FiberContent] 1.2 [SugarContent] 28.3 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the crust:", "Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine.", "Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea size clumps of butter and shortening within.", "Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10 to 15 minutes so it's malleable enough to roll]. Dust your work surface lightly with flour and place the dough on top. Sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc. Don't overwork or warm it up too much, just smooth the edges as best you can so it's easier to roll.", "Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13 inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9 inch deep dish pie pan (it should be least 1 1/2 inches deep]. Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas] and then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.", "Preheat the oven to 375. Remove the pie crust from the freezer and place on a baking sheet to make it easier to move in and out of the oven. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up and just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away. You may need it again.", "Reduce the oven temperature to 325.", "Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes. If the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack and leave it on the baking sheet in room temperature for a few hours. Slice or refrigerate until ready to serve." ]
[Name] TURKEY TETRAZZINI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-11-23T18:23:00Z [Description] This Turkey Tetrazzini is the perfect way to transform your leftover turkey into something delicious! This dish is comfort food to the max! VIDEO https://www.youtube.com/watch?v=_lcutnSQ-r8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/u1ytx58Tti8wepy9IGMe_Turkey-Tetrazzini-2-1024x765%5B1%5D.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/2", "1/2", "1/2", "6", "2", "1", "2", "1", "1", "2", "1/2", "1", "1/2", "1/4", "1/8", "1 1/2", "1/4"] [RecipeIngredientParts] ["spaghetti", "butter", "red onion", "cremini mushrooms", "garlic cloves", "low sodium chicken broth", "unbleached all-purpose flour", "milk", "black pepper", "rosemary", "sage", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.9 [FatContent] 15.6 [SaturatedFatContent] 8.2 [CholesterolContent] 60.8 [SodiumContent] 467.1 [CarbohydrateContent] 31.6 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.", "Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13” baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted." ]
[Name] Sausage Breakfast Polenta Bowls [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-23T19:32:00Z [Description] Wow. Wow. Wow. I've never tried polenta, and this was terrific. Loved the flavors. Recipe courtesy of No Spoon Necessary. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", "1", "1/2", "1/4", NA, NA, "1", "1/2", "1", "1", "4", "1/2", "2", NA, "2", "4"] [RecipeIngredientParts] ["2% low-fat milk", "unsalted butter", "Fontina cheese", "fresh thyme leave", "olive oil", "ground sausage", "paprika", "kosher salt", "pepper", "pure maple syrup", "kale", "yellow onion", "garlic clove", "eggs", "sun-dried tomato packed in oil", "garlic cloves", "parmesan cheese", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 490.1 [FatContent] 38.4 [SaturatedFatContent] 14.0 [CholesterolContent] 262.8 [SodiumContent] 661.2 [CarbohydrateContent] 13.2 [FiberContent] 1.4 [SugarContent] 7.5 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the sundried tomato pesto: In the bowl of a food processor, add sun dried tomatoes, garlic, parmesan cheese, pine nuts, olive oil, and a pinch of salt. Process until smooth, combined and paste-like. For polenta: In a large saucepan bring 1/2 cup water, milk, and butter to a rapid simmer over medium high heat. Add in prepared polenta and reduce heat to medium-low. Cook stirring constantly until polenta is softened, about 3 to 4 minutes. Use an immersion blender to puree until creamy. Stir in fontina cheese, thyme, 1/2 teaspoon salt, and a pinch of pepper. Taste and adjust for seasoning. Cover and keep warm, stirring from time to time. Meanwhile, cook sausage and kale: Heat a splash of oil in a large, deep-sided skillet over medium high heat. Add the sausage and season with paprika, 1/8 teaspoon of salt, and a pinch of pepper. Drizzle with maple syrup. Cook until browned, using the edge of the spatula to break into crumbles, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside. Reduce the heat to medium (add a splash of oil if the pan is dry] and add the diced onion. Cook until onions begin to color, about 7 to 8 minutes. Add in the garlic and saute until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add the kale and 1/2 cup chicken stock. Season with a pinch of salt and pepper. Cover skillet and cook, stirring occasionally, until kale is tender and soft, about 7 to 8 minutes. Transfer kale to plate with sausage. Tent gently with aluminum foil. Poach the eggs: Fill a medium pot with 2 to 3 inches of water and bring to a simmer. Reduce heat until it is barely simmering (180 to 190 degrees]. Break egg into a small bowl and transfer to a fine mesh strainer. Carefully swirl the egg around the strainer to remove any excess whites. Tip the strainer into the water and add the egg. Swirl gently with a wooden spoon for a few seconds. Repeat straining and add with remaining whites. Cook, swirling water occasionally, until egg whites are set but yolks are soft, 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove eggs with a slotted spoon to a plate. Assemble the bowls: Divide polenta between serving bowls. Top with sausage, sauteed kale, and a poached egg. Finish with sundried tomato pesto.
[Name] Instant Pot Turkey Vegetable Lasagna Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2018-11-23T23:50:00Z [Description] Wow. This was a great use for leftover turkey. Felt like I was eating something completely different, and it was delicious. Recipe courtesy of Meaningful Eats. Serving size is estimated. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 -2", "1", "1", "1", "2", "1", "1/2", "1/2", "14", "2", "26", "3", "2", "6", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "ground turkey", "garlic cloves", "salt", "pepper", "diced tomatoes", "tomato paste", "zucchini", "mozzarella cheese", "spinach", "ricotta cheese", "parmesan cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.8 [FatContent] 17.1 [SaturatedFatContent] 7.1 [CholesterolContent] 72.3 [SodiumContent] 793.4 [CarbohydrateContent] 33.6 [FiberContent] 3.7 [SugarContent] 10.2 [ProteinContent] 26.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Press the saute button on the instant pot and preheat for 1 to 2 minutes. Add the olive oil, onion, and carrot. Cook for 3 to 4 minutes until the vegetables start to soften. Add the ground turkey and cook, breaking into small pieces with a spoon, until no longer pink. Add the garlic, Italian seasoning, salt, and pepper. Mix to combine. Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock and stir to combine. Break the lasagna noodles in half and add to the pot along with the zucchini. Close the instant pot and press manual and set timer for 14 minutes. When the time is up do quick release to let out the pressure. Stir in the mozzarella and spinach. In a small bowl combine the ricotta, parmesan, and salt. Mix to combine and serve soup with a dollop of cheese mixture.
[Name] Cheese Grits With Shrimp and Chorizo [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-11-24T19:06:00Z [Description] Make and share this Cheese Grits With Shrimp and Chorizo recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "1", "2", "1", "2", "1/2", NA, "2"] [RecipeIngredientParts] ["kosher salt", "quick-cooking grits", "unsalted butter", "medium shrimp", "garlic cloves", "manchego cheese", "fresh ground black pepper", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.6 [FatContent] 12.5 [SaturatedFatContent] 5.8 [CholesterolContent] 170.3 [SodiumContent] 1101.3 [CarbohydrateContent] 32.8 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet. Bring a quart (4 cups] of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming. Cook shrimp in butter until just pink, turning once, about 3-5 minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
[Name] Eggplant, Tomato and Chickpea Casserole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-11-24T22:52:00Z [Description] This is a recipe from Martha Rose Shulman that was published in the New York Times. I made a few modifications based on reader comments and have altered the recipe accordingly. Two thumbs up from hubby! [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "3", "1", "2 -4", "1", "2", "1", "1/4", "1", "1", "1", "3", "1 -2", "1/2"] [RecipeIngredientParts] ["eggplant", "salt", "extra virgin olive oil", "onion", "garlic cloves", "chopped tomatoes", "tomato paste", "sugar", "cinnamon", "cumin", "basil", "chickpeas", "flat leaf parsley", "feta cheese", "pine nuts", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.9 [FatContent] 25.3 [SaturatedFatContent] 3.6 [CholesterolContent] 6.7 [SodiumContent] 480.7 [CarbohydrateContent] 46.7 [FiberContent] 12.7 [SugarContent] 11.4 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes. Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas. Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers. Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
[Name] Asparagus and Scallop Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-11-24T23:57:00Z [Description] Make and share this Asparagus and Scallop Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3 1/2", "1", "1", "2", "3", "1", "1", "2", "3", "1", "3", "1/4", "1/4", "2"] [RecipeIngredientParts] ["buckwheat noodles", "olive oil", "mushroom cap", "minced garlic cloves", "fat-free chicken broth", "water", "lemon rind", "lemon juice", "asparagus", "bay scallop", "fresh basil", "salt", "crushed red pepper flakes", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.5 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 27.3 [SodiumContent] 1309.9 [CarbohydrateContent] 11.4 [FiberContent] 3.1 [SugarContent] 2.7 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles as directed, drain, set aside. Heat oil in large dutch oven over medium-high heat. Add mushrooms and garlic. Saute for 3 minutes or until light brown. Add broth, water, lemon rind, and 1 tablespoon lemon juice. Bring to boil, add asparagus, cook 1 minute. Reduce heat, add scallops. Simmer for 4 minutes. Stir in cooked noodles, remaining lemon juice, basil, salt, and red pepper. Cook 1 minute. Divide evenly among 4 bowls. Sprinkle with green onions.
[Name] Marchand De Vin Saucebutter [AuthorId] 365283 [AuthorName] Smoky Okie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-11-25T23:20:00Z [Description] This is a compound butter with wine and a deep beefy note, Excellent for steak, but great with any beef. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1/2", "2", "1/4", "3/4"] [RecipeIngredientParts] ["dry red wine", "shallot", "ground black pepper", "parsley", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.7 [FatContent] 17.3 [SaturatedFatContent] 10.9 [CholesterolContent] 45.8 [SodiumContent] 155.7 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Simmer wine with shallot in small pan until reduced to 1/4cup (about 20 minutes]. Add pepper, beef extract paste,parsley and lemon juice. Cool mixture then blend with butter. May be chilled prior to use. Keeps for weeks wrapped and refrigerated.
[Name] Copycat Taco Bell Cool Ranch Doritos Locos Tacos Supreme [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT2H12M [PrepTime] PT2H [TotalTime] PT4H12M [DatePublished] 2018-11-25T23:37:00Z [Description] It&rsquo;s not too good to be true...you are a cool rancher! It&rsquo;s supremely easy to make these tasty shells at home and they are super tasty! Don&rsquo;t be daunted by the cook time, you have to make the taco meat! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/19/lXKwkurvSC6aaaNL9ceS_taco_bell_cool_ranch_doritos_locos_tacos_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/19/93p32fCVRlyAhUhq5mnH_taco_bell_cool_ranch_doritos_locos_tacos_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/19/xEPbslSqSryebfijo5Gj_taco_bell_cool_ranch_doritos_locos_tacos_02.jpg" ] [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "3", "1", "1", "3", "3/4", "1/4", "1/4", "1/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["Copycat Taco Bell Seasoned Beef", "buttermilk", "honey", "granulated sugar", "fine salt", "msg", "onion powder", "garlic powder", "iceberg lettuce", "tomatoes", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.6 [FatContent] 18.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.1 [SodiumContent] 539.7 [CarbohydrateContent] 29.5 [FiberContent] 2.1 [SugarContent] 15.0 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make Copycat Taco Bell Seasoned Beef, reserve 2 1/2 cups, set aside. Heat oven to 350&deg;F Place two baking racks over rimmed baking sheets; spray generously with cooking spray. Using aluminum foil, roll 12 1/2- inch balls. In a small bowl, stir together buttermilk, honey, and sugar until well combined. In a shallow rimmed dish, stir together ranch seasoning mix, salt, Accent, onion powder, and garlic powder. On prepared baking sheets, arrange taco shells, (12] spacing out evenly. Working one at a time, holding the shell from the inside, brush both both sides with buttermilk mixture. Dip both sides of brushed shell into Cool Ranch powder mix, pressing gently to adhere. Spray both sides of shell with cooking spray and place back on baking rack. Repeat with remaining shells. Fit prepared aluminum foil balls into the “mouths” of the taco shells; this will help keep the shells in shape while they bake. Bake for 3 to 5 minutes, until shells are warmed. Allow to cool on racks fully, remove foil balls. Dividing evenly, fill Copycat Taco Bell Cool Ranch Doritos Locos Taco shells with Copycat Taco Bell Seasoned Beef, lettuce, tomato, shredded cheese, and sour cream. Serve immediately.
[Name] Copycat Taco Bell Nacho Cheese Doritos Locos Tacos Supreme [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT2M [PrepTime] PT2H [TotalTime] PT2H2M [DatePublished] 2018-11-25T23:58:00Z [Description] Whoa, crunchy, crispy Dorito Loco Shells, in the comfort of your own home you say..It&rsquo;s true...Taco Bell can now be yours. Harness the power. Go Loco. Be Supreme. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/20/YMY892hFStE6U55Op1GE_taco_bell_nacho_cheese_doritos_locos_tacos_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/20/PdoNbsTnRjGb72OknmIf_taco_bell_nacho_cheese_doritos_locos_tacos_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/20/frvmC5AJTkeVZuZcqZVB_taco_bell_nacho_cheese_doritos_locos_tacos_01.jpg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1", "2", "1", "1", "1/2", "1/4", "1/4", "1/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["Copycat Taco Bell Seasoned Beef", "unsalted butter", "granulated sugar", "sweet paprika", "fine salt", "msg", "onion powder", "garlic powder", "iceberg lettuce", "tomatoes", "cheddar cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 492.2 [FatContent] 24.0 [SaturatedFatContent] 14.1 [CholesterolContent] 64.8 [SodiumContent] 866.1 [CarbohydrateContent] 54.0 [FiberContent] 3.4 [SugarContent] 12.2 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make Copycat Taco Bell Seasoned Beef, reserve 2 1/2 cups, set aside. Heat oven to 350&deg;F Place two baking racks over rimmed baking sheets; spray generously with cooking spray. Using aluminum foil, roll 12 1/2- inch balls. Stir together melted butter and sugar until well combined.Remove “cheese powder” packets from macaroni and cheese boxes. Save pasta for a later date. Remove “taco seasoning mix” packet from Taco Dinner kit, set kit aside for later. In a shallow rimmed dish, stir together both packets of “cheese powder”, “taco seasoning mix”, paprika, salt, Accent, onion powder, and garlic powder. On prepared baking sheets, arrange taco shells, (12] spacing out evenly. Working one at a time, holding the shell from the inside, brush both both sides with butter mixture. Dip buttered shell into cheese powder mix on both sides, pressing gently to adhere. Spray both sides of dipped shell with cooking spray and place back on baking rack. Repeat with remaining shells. Fit prepared aluminum foil balls into the “mouths” of the taco shells; this will help keep the shells in shape while they bake. Bake for 3 to 5 minutes, until shells are warmed. Allow to cool on racks fully, remove foil balls. Dividing evenly, Fill Copycat Nacho Cheese Doritos Locos Tacos Supreme Shells with Copycat Taco Bell Seasoned Beef, lettuce, tomato, shredded cheese, and sour cream. Serve immediately.
[Name] Copycat Taco Bell Naked Chicken Chalupa [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT1H30M [TotalTime] PT2H15M [DatePublished] 2018-11-26T00:07:00Z [Description] Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/21/OxDqr71nRG63R20ccnIt_taco_bell_naked_chicken_chalupa_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/21/DHECDokaSz25zdhWULu5_taco_bell_naked_chicken_chalupa_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/21/s69stPoTK6HkR9yKUQ7H_taco_bell_naked_chicken_chalupa_02.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "1", "4", "1", "3", "2", "2/3", "1/2", "2", "1", "1", "1/2", "1/2", "1/2", "1", "1/4", "2", "2", "1", "1", "2 1/2", "1/2", "1/8", "1/8", "1/8", "6"] [RecipeIngredientParts] ["sour cream", "avocado", "tomatoes", "iceberg lettuce", "cheddar cheese", "ground chicken", "all-purpose flour", "cornstarch", "kosher salt", "granulated sugar", "white vinegar", "Accent seasoning", "garlic powder", "onion powder", "buttermilk", "eggs", "all-purpose flour", "kosher salt", "baking powder", "baking soda", "garlic powder", "onion powder", "sweet paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1425.0 [FatContent] 131.3 [SaturatedFatContent] 24.2 [CholesterolContent] 133.4 [SodiumContent] 1033.7 [CarbohydrateContent] 38.7 [FiberContent] 3.3 [SugarContent] 4.0 [ProteinContent] 26.9 [RecipeServings] 12.0 [RecipeYield] 12 Copycat Taco Bell Naked Chicken Chalupas [RecipeInstructions] In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use. In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl. Line two rimmed baking sheets with parchment, flour liberally. Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells. Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment. In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly. In another shallow dish stir together Dry Ingredients. In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340&deg;F. Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides. Using kitchen twine tie chicken round into “taco” shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds. Before frying make sure to have kitchen scissors and tongs on hand. Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it’s shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
[Name] Copycat Taco Bell Quesarito [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT45M [PrepTime] PT1H30M [TotalTime] PT2H15M [DatePublished] 2018-11-26T00:14:00Z [Description] A toasted quesadilla as the outside of a burrito. Say cheese! This recipe is the best! All of my friends love it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/22/sphoNTgqT6TtTkbQr9KD_taco_bell_quesarito_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/22/WqaNTo2TJSzJd0K5p5Kc_taco_bell_quesarito_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/22/DCl1cBFdQAmZVmjmSP2t_taco_bell_quesarito_02.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/3", "1", "2", "1/4", "1/2", "1/2", "1", "1", "3", "2", "1", "2 1/2", "2", "1", "1", "2", "2", "1/4", "3", "1/4", "1/8", "1/8", "1/8", "8", "1 1/3", "1/4", "1"] [RecipeIngredientParts] ["Copycat Taco Bell Seasoned Beef", "long grain rice", "tomato paste", "sweet paprika", "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", "mayonnaise", "chipotle hot sauce", "chili powder", "garlic powder", "onion powder", "paprika", "flour tortillas", "cheddar cheese", "reduced-fat sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.9 [FatContent] 45.8 [SaturatedFatContent] 25.0 [CholesterolContent] 117.0 [SodiumContent] 2006.0 [CarbohydrateContent] 82.2 [FiberContent] 4.1 [SugarContent] 10.9 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] 4 Quesaritos [RecipeInstructions] ["Make Copycat Taco Bell Seasoned Beef, set aside 1/1/3 cups for Quesaritos. Reserve the rest.", "Make Red Rice:", "Cook rice according to package directions, adding tomato paste, paprika, and salt to water before rice.", "Make 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.", "Make Creamy Chipotle Sauce:", "In a small bowl stir together Creamy Chipotle Sauce ingredients. Refrigerate until ready to use.", "Divide shredded cheddar and 1/2 of Nacho Cheese Sauce between 4 tortillas, top with remaining tortillas forming quesadillas. Working one at a time, wrap each quesadilla in a layer of damp paper towels; microwave on high until cheese is almost completely melted 2 to 4 minutes. Dividing between all four, roll each quesadilla burrito - style around Copycat Taco Bell Seasoned Beef, rice, remaining nacho cheese, Chipotle Sour Cream and sour cream. Rest seam side down after rolling.", "Heat oil in a large skillet over medium high. Place Quesaritos in skille and toast on each side, about two minutes each side. Serve immediately." ]
[Name] Polenta With Corn and Green Chilies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT37M [PrepTime] PT15M [TotalTime] PT52M [DatePublished] 2018-11-26T02:01:00Z [Description] Make and share this Polenta With Corn and Green Chilies recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/2", "1/4", "1 1/2", "1/4", "4 1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["polenta", "garlic", "butter", "low-fat milk", "ground cumin", "parmesan cheese", "corn kernels", "cilantro", "green chilies", "kosher salt", "fresh ground black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.5 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 10.5 [SodiumContent] 290.6 [CarbohydrateContent] 41.8 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. In a large saucepan add the butter, garlic, chicken stock, milk, cumin, and bring to a boil Be careful this does not boil over. Slowly whisk in the cornmeal, stirring constantly. Bring back to a boil and reduce heat to low and simmer for at least 12 minutes, stirring constantly so not to stick. This will sputter. Stir in cheese, green chilies, corn, cilantro, and season with salt and pepper. Mix thoroughly to incorporate completely. Butter 8x8x2 inch glass baking dish. Pour polenta mixture inches. Bake until polenta puffs up, about 30 minutes. Cut into squares and sprinkle the chopped cilantro on top as garnish. Serve with roasted pork, grilled chicken, or meat of your choice. I liked it just as it is served with nothing else.
[Name] Tiramisu [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-11-26T02:08:00Z [Description] Make and share this Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "3/4", "3/4", "32", "1 1/2", "1/2", "30 -32", "1/4", NA] [RecipeIngredientParts] ["sugar", "mascarpone cheese", "brandy", "cognac", "ladyfingers", "bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.2 [FatContent] 8.3 [SaturatedFatContent] 3.2 [CholesterolContent] 231.8 [SodiumContent] 83.8 [CarbohydrateContent] 46.5 [FiberContent] 1.3 [SugarContent] 30.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line an 8 inch square baking dish with plastic wrap, leaving a 3 inch overhang on all sides. Fill a large bowl with ice water. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water] until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy (about 10 minutes]. A thermometer should register 170 degrees. Remove the bowl from the saucepan and set in the bowl of ice water. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy]. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy. Arrange two rows of about 5 biscuits each in the baking dish. Spread a third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish so it is cocoa side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
[Name] Copycat Taco Bell Cheesy Gordita Crunch [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT55M [PrepTime] PT55M [TotalTime] PT1H50M [DatePublished] 2018-11-26T02:31:00Z [Description] When you&rsquo;re hungry a flatbread filled with cheese, cuddling the outside of a crispy taco, sounds like heaven. It is. Thank you Taco Be [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/25/gKVZAslmTfaJlWzKsluw_taco_bell_cheesy_gordita_crunch_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/25/GHRoAv7qR6mKhpiFmkCQ_taco_bell_cheesy_gordita_crunch_01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/25/hEQxLYj2QSibyGmJ9HLa_taco_bell_cheesy_gordita_crunch_02.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "1/2", "0.5", "2", "2", "8", "8", "3", "2"] [RecipeIngredientParts] ["Copycat Taco Bell Seasoned Beef", "sour cream", "mayonnaise", "habanero sauce", "flour tortillas", "iceberg lettuce", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 614.5 [FatContent] 36.3 [SaturatedFatContent] 18.2 [CholesterolContent] 75.4 [SodiumContent] 1084.8 [CarbohydrateContent] 50.3 [FiberContent] 3.7 [SugarContent] 4.0 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] 8 Gorditas [RecipeInstructions] Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas. Make Spicy Ranch: In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use. Heat oven to 400&deg;F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter. On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half], pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells. Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.
[Name] Copycat Taco Bell Naked Egg Taco [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2018-11-26T12:51:00Z [Description] Boring breakfast sandwiches went out the window, when the Copycat Taco Bell Naked Egg Taco hit the scene. Outside no tortilla! Egg! Inside Fiesta Potatoes and other yuminess... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/26/qhPtSSNTou9wGHl033Tq_taco_bell_naked_egg_taco_01b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/26/aQl6nVrGRDKiswUNDHrr_taco_bell_naked_egg_taco_01_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/26/54rga0SLQI6PlFigp7gM_taco_bell_naked_egg_taco_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/26/rtpI8hTrTey2nYPMkKmq_taco_bell_naked_egg_taco_03.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/8", "1/8", "6", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "sweet paprika", "chili powder", "cumin", "garlic powder", "eggs", "cheddar cheese", "pico de gallo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1109.9 [FatContent] 79.1 [SaturatedFatContent] 29.3 [CholesterolContent] 634.5 [SodiumContent] 2137.5 [CarbohydrateContent] 61.1 [FiberContent] 5.1 [SugarContent] 4.2 [ProteinContent] 42.0 [RecipeServings] 2.0 [RecipeYield] 2 Copycat Taco Bell Naked Egg Taco [RecipeInstructions] Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside. In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside. Make naked egg shells: Heat oven to 400°F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven. Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs. Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.
[Name] Copycat Starbucks Cold Foam Cold Brew [AuthorId] 2002289981 [AuthorName] EmKenBken [CookTime] PT1M [PrepTime] PT24H [TotalTime] PT24H1M [DatePublished] 2018-11-26T13:53:00Z [Description] I used to wonder how Starbucks made such a beautiful cloud-like cold foam that perched on my cold brew. This recipe makes enough Cold Brew for one week, and enough foam for two drinks! foam it up every day of the week. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/27/XiyYtlldQXiG9DqOGX9X_starbucks_cold_foam_cold_brew_03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/27/IoK06mgsRSSSmPWz49tM_starbucks_cold_foam_cold_brew_02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/27/Gh4Od5MHRQOV5AOZqbiq_starbucks_cold_foam_cold_brew_01.jpg"] [RecipeCategory] Beverages [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/2"] [RecipeIngredientParts] "coffee beans" [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 12.4 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 2.0 [SodiumContent] 8.7 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large container, that fits in your refrigerator; combine the ground coffee and 6 cups of cold water. Stir well until coffee is fully mixed in . Cover, and allow the coffee to steep 12 hours. Coffee can steep up to 24 hours in the refrigerator. Place a fine mesh strainer over a large bowl. Line the strainer with a few layers of damp paper towels, or cheesecloth. You may need to strain the coffee in batches. The coffee should also be strained until it is completely clear of particles, perhaps more than once. Once the coffee is strained transfer it to a pitcher with a lid, and return it to the refrigerator. Copycat Starbucks Cold Foam For Two: In the carafe of a french press, or milk frother add milk. Close top and plunge press 5 for 6 times until milk consistency changes to a light foam, with very small bubbles. Do not over-pump. Make Two Drinks: Fill two tall glasses 3/4 full with ice cubes, top with cold brew, leaving about 2 inches for Copycat Starbucks Cold Foam. Dividing evenly, carefully pour Copycat Starbucks Cold Foam over cold brewed coffee, so it rests on top; serve immediately. Remaining coffee can be stored in the refrigerator for up to a week, tightly covered.
[Name] Roasted Butternut Squash Soup (Spartan Recipe) [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-11-26T15:12:00Z [Description] Make and share this Roasted Butternut Squash Soup (Spartan Recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "6", "2", "1", "1", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "onion", "garlic clove", "olive oil", "water", "thyme leaves", "rosemary", "ground ginger", "butter", "fig", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.3 [FatContent] 5.0 [SaturatedFatContent] 1.4 [CholesterolContent] 3.8 [SodiumContent] 27.9 [CarbohydrateContent] 27.6 [FiberContent] 4.3 [SugarContent] 4.2 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 1/2 cups [RecipeInstructions] Roast butternut squash about 45 minutes on each side. Combine potatoes and onions and olive oil. Roast 35 minutes or until vegetables are tender. Bring water, chicken stock, all roasted vegetables, thme, rosemary and ginger to a boil over high heat in large saucepan. Reduce heat to low and simmer, stirring ocassionally for 10 minutes. Process soup, in batches, in blender until smooth. Make fig relish by melting butter in small skillet. Add figs and wine. Reduce heat to low and simmer, stirring ocasionally until figs are softened and liquid is absorbed, about 5 minutes. Garnish soup with fig relish and serve in individual bowls.
[Name] Homemade Creamed Corn [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-26T20:50:00Z [Description] Make and share this Homemade Creamed Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1", "1/4"] [RecipeIngredientParts] ["fresh corn kernels", "milk", "cornstarch", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.0 [FatContent] 2.1 [SaturatedFatContent] 0.9 [CholesterolContent] 4.3 [SodiumContent] 122.8 [CarbohydrateContent] 16.2 [FiberContent] 1.5 [SugarContent] 4.5 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place 2 cups corn, milk, cornstarch and salt in a blender and blend until smooth. Transfer the puree to a medium saucepan and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.
[Name] Sous Vide Carnitas [AuthorId] 1802869540 [AuthorName] Jason Gormley [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2018-11-26T20:56:00Z [Description] With sous vide, there's also no real chance of overcooking. With a slow-cooking, extra-forgiving cut like pork shoulder, which is high in both connective tissue and fat, even if you overshoot by half a day your end results are going to still be incredible. I know: I tested it to find out! The other great thing about cooking sous vide is that because the pork is sealed inside a bag, there's no need to add any additional fat whatsoever. The fat rendering off the pork shoulder as it cooks gets distributed around the bag, essentially allowing the pork to tenderize in its own juices. The results? Extra-moist carnitas time after time.
[Name] Mocha Whiskey Cake [AuthorId] 192030 [AuthorName] momtallica [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-11-26T20:57:00Z [Description] Rich not too sweet chocolate cake with added flavour of coffee and whisky. &nbsp;Adapted a bit from a recipe from the New York Times [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 -2", "1 -2", "3/4", "3/4", "1 1/2", "1/2", "3/4", "3/4", "2", "1 1/2", "3/4", "1/4", "1/4", "3", "2", "1", "1 -2"] [RecipeIngredientParts] ["unsalted butter", "unsalted butter", "brewed coffee", "granulated sugar", "dark brown sugar", "all-purpose flour", "baking soda", "sea salt", "black pepper", "ground cloves", "eggs", "vanilla extract", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.6 [FatContent] 18.9 [SaturatedFatContent] 11.3 [CholesterolContent] 79.5 [SodiumContent] 330.1 [CarbohydrateContent] 56.5 [FiberContent] 3.4 [SugarContent] 35.7 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 325 degrees F. Butter a 10 inch springform pan and dust with cocoa powder. In a medium saucepan warm the coffee, whiskey, 3/4 cup butter, 3/4 cup cocoa. Stir gently until butter is melted. Whisk the sugars (white and brown] into the coffee mixture and stir until dissolved. Remove from heat and allow to cool completely. in a bowl mix together the dry ingredients (flour, baking soda, salt, pepper and cloves]. In a small bowl whisk the eggs and vanilla together, then slowly add the eggs to the coffee/cocoa mixture. Mix the dry and wet ingredients together and mix until smooth. Fold in the chocolate chips. Pour the batter into your prepared pan, bake in the preheated over for 55 -60 minutes (or until toothpick inserted into centre comes out clean]. Cool on a wire rack, remove from pan and dust with the icing sugar. Enjoy.
[Name] Christmas Morning Punch [AuthorId] 2001639661 [AuthorName] pambritton54 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-11-26T20:58:00Z [Description] Fruit punch for the holidays or any day. &nbsp;Add your choice of liquor if you desire. &nbsp;Also good with a scoop of rainbow sherbet. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["cranberry juice", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 28.9 [FiberContent] 0.2 [SugarContent] 24.6 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] 6 Cups [RecipeInstructions] Combine all ingredients in a pitcher.  . Serve cold.
[Name] Air Fried Citrus and Honey Glazed Ham [AuthorId] 2541018 [AuthorName] kstroh1 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-11-26T20:58:00Z [Description] Make and share this Air Fried Citrus and Honey Glazed Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/4", "2", "2", "2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["smoked ham", "light brown sugar", "honey", "cider vinegar", "Dijon mustard", "ground cinnamon", "ground nutmeg", "ground ginger", "ground cloves", "cayenne", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.8 [FatContent] 22.3 [SaturatedFatContent] 7.4 [CholesterolContent] 130.2 [SodiumContent] 3428.4 [CarbohydrateContent] 33.4 [FiberContent] 0.4 [SugarContent] 29.9 [ProteinContent] 44.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove the ham from its wrapping and pat dry. Cut two pieces of aluminum foil large enough to wrap the ham, and place the ham on top of the foil. Combine the remaining ingredients in a small bowl and whisk to blend. Drizzle 1/4 cup of the glaze over the ham, then wrap the ham in the foil, and place it in the basket of the air fryer. Set the temperature to 320°F and cook for 15 minutes. Remove the basket from the air fryer and carefully open the foil packet, pushing the foil edges down to expose the top and sides of the ham, but making sure that the ham is still sitting on the foil (so that the foil can catch any juices as they drip]. Brush the ham with more glaze, and cook for 5 minutes at 320°F. Remove the ham and brush again with more glaze. Repeat this two more times, until the ham is nicely glazed on top and sides, 15 to 20 minutes total. Take care not to overcook the ham or it will dry out. Remove the ham from the air fryer and allow to rest briefly, then serve. Note: This recipe was developed for the Emeril 5.3 quart Digital Air Fryer.
[Name] Adult Mac &amp; Cheese (With Smoked Ham and White Truffle Oil) [AuthorId] 1317392 [AuthorName] jnavarrete [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-11-26T20:58:00Z [Description] Make and share this Adult Mac &amp; Cheese (With Smoked Ham and White Truffle Oil) 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/1317392/S01R3uXYRZVFbVgx143A_IMG_9356.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3", "1", "6", "3", NA, NA, NA] [RecipeIngredientParts] ["heavy cream", "smoked ham", "dried thyme", "smoked gouda cheese", "parmesan cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.8 [FatContent] 50.0 [SaturatedFatContent] 31.3 [CholesterolContent] 187.1 [SodiumContent] 667.7 [CarbohydrateContent] 4.2 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 19.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions. In a pot heat the heavy cream and add the cooked pasta. Add the remaining ingredients and mix well. Simmer for about 10 minutes on medium high heat. Serve and drizzle white truffle oil.
[Name] Sweet Corn Pudding [AuthorId] 2001639661 [AuthorName] pambritton54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-11-26T20:59:00Z [Description] Make and share this Sweet Corn Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "2/3", "2"] [RecipeIngredientParts] ["eggs", "flour", "milk", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.7 [FatContent] 5.3 [SaturatedFatContent] 2.1 [CholesterolContent] 129.7 [SodiumContent] 1240.3 [CarbohydrateContent] 51.6 [FiberContent] 1.7 [SugarContent] 26.8 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] 1 Casserole [RecipeInstructions] Beat eggs and add remaining ingredients. Dot with butter. Bake in a greased casserole dish at 350 degrees for one hour.
[Name] Grammy's Cranberry Salad Easy Way [AuthorId] 288899 [AuthorName] StephsTreats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-11-26T21:00:00Z [Description] Make and share this Grammy's Cranberry Salad Easy Way recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", "24", "1", "1", "1 -2", "1", "1"] [RecipeIngredientParts] ["oranges", "orange", "pecans", "cranberries", "Red Delicious apple", "sugar", "salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.6 [FatContent] 7.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 19.8 [FiberContent] 3.4 [SugarContent] 14.8 [ProteinContent] 1.3 [RecipeServings] 20.0 [RecipeYield] 1 quart [RecipeInstructions] Place all ingredients (including orange zest, but not pith] into food processor in order listed. Pulse until well chopped. Refrigerate at least 1 hour. Keeps for up to 10 days, or freeze.
[Name] Bacon and Veggie Frittata [AuthorId] 2000148463 [AuthorName] Allyson M. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-11-26T21:01:00Z [Description] Make and share this Bacon and Veggie Frittata recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/22/7/mEadXCsuSQCtY1bMAUGf_46494711_2775868089093742_2554358565808635904_n%20-%20Edited.jpg" [RecipeCategory] Spinach [Keywords] ["Pork", "Greens", "Vegetable", "Meat", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "12", "3/4", "1", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["bacon", "eggs", "sharp cheddar cheese", "red bell pepper", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.4 [FatContent] 17.4 [SaturatedFatContent] 7.3 [CholesterolContent] 302.9 [SodiumContent] 334.6 [CarbohydrateContent] 6.8 [FiberContent] 2.1 [SugarContent] 3.5 [ProteinContent] 16.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Line a large baking pan with aluminum foil and lay out thick cut bacon. Put in cold oven and cook at 400 degrees for 20-25 minutes until bacon is browned. Allow bacon to cool on paper towels, reserve 3 TBSP of bacon grease for following steps. Preheat oven to 450 degrees. Add bacon grease to cast iron skillet and put over medium heat. Add diced onion and julianned red bell pepper and cook until onion is translucent. Add spinach in two batches to cook it down and let the water out as steam. Meanwhile, crack eggs into a medium sized dish and whisk until frothy. Add whole milk and salt & pepper to taste to eggs and stir. Crumple or chop bacon. Once all spinach has cooked down, add egg mixture to skillet and sprinkle with bacon, halved tomatoes, and cheese. Give mixture a final stir to distribute the ingredients. Don't turn down the heat or stir the egg mixture for 4-5 minutes until the egg mixture is beginning to set. Remove skillet from heat and transfer to oven. Cook until eggs are completely set and edges are browned (15-20 minutes]. Let cool slightly before cutting into 8 slices and serving immediately.
[Name] MoJo's Simply Delicious Simple Shepherd's Pie (French Dish) [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-11-26T21:01:00Z [Description] A different twist on traditional Shepherd's Pie originating from England, it's made with hamburger and many mixed vegetables. Very popular in America, I remember growing up as kids my family called it French Dish hence the title. &#55357;&#56470; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/20WG4i4kS0q2qeMMPj42_IMG_20181121_182226.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/dOwdTqpARpqKvUtV9G3D_IMG_20181121_180211.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/2oi3MgHqSjWCTCOdLJ7l_IMG_20181121_180021.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/xmfWhJKfTtCSmQHHrwdk_IMG_20181121_175853.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/RDg9v4oNSLSruqOuoWJ7_IMG_20181121_175853.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/eQASE7uRQ4CUZBiBcdQv_IMG_20181121_182226.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/38/wDXJK81xTSVJF89Y2DXc_IMG_20181121_180544.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "2", "1/4", "1", "1/4", "1/4", "2", "2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["hamburger", "onion", "tomatoes", "mashed potatoes", "butter", "ground black pepper", "paprika", "ground ginger", "garlic", "light soy sauce", "Worcestershire sauce", "olive oil", "olive oil", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.1 [FatContent] 27.0 [SaturatedFatContent] 11.0 [CholesterolContent] 87.0 [SodiumContent] 833.0 [CarbohydrateContent] 19.3 [FiberContent] 2.0 [SugarContent] 2.9 [ProteinContent] 21.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Prepare your Potatoes and set aside. I use Idahoan potatoes, they come in many great flavors. If you use fresh potatoes peel and boil and mash them set aside. Prepare your vegetables: 1/2 medium onion medium chop, 1 medium tomato medium chop. For your 2 cups of vegetables I use Birds Eye Normandy Mix or you can use California Mix your choice they're both great, run under cold water and then cut the bigger pieces into bite size pieces. If you go with fresh vegetables peel and cut up into bite size pieces. In a saute pan add 1 tablespoon olive oil and 1 tablespoon minced garlic, 1/4 teaspoon Tony Chaches Creole Seasoning, 1/4 teaspoon Accent or salt if you prefer. Medium heat stiring for 3 minutes (do not completely cook] set aside in a bowl. Prepare your hamburger: 1 tablespoon olive oil, 1 tablespoon minced garlic, 1/4 teaspoon Tony Chachers Creole Seasoning, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt (I use Accent]. High heat saute the meat stir continually to prevent burning about 2 minutes (do not fully cook] set aside in a bowl. Now that all of your preparations are complete Let's finish the dish: Pre-heat your oven to 375 degrees Fharenheit or 190 degrees Celsius I use a toaster oven and it works great for this, no need to fire up the Big One. In a glass casserole dish: your choice of size (I like the 9 1/2 x 7 1/2 3 inch deep] spray the bottom and sides with your olive oil spray, we'll use the spray again later. Add 3/4 cup of your mashed potato to the bottom of the dish and spread it out. In a large bowl combine your vegetables and meat, with 2 tablespoons soy sauce, 1/4 teaspoon ground ginger and 1 tablespoon of Worcestershire sauce. Place the vegetable & meat mixture on top of the thin layer of potato in the casserole dish and press it down lightly with a spatula just to even it out. Add the remaining mashed potato to the top of your vegetable & meat layer (I wet a rubber spatula to prevent sticking] spread the potato evenly on the top of the vegetable & meat layer. Sprinkle lightly with Paprika. Cut cold butter into thin slices, around 8 pieces and evenly distribute them on the top of your potato layer. Spray the entire top with a thin layer of olive oil. Place in the oven and set timer for 30 minutes. i always check in to see how the top is doing, you want it to lightly brown to get a light crisp to the top. Keep an eye on it and if it looks like it's getting too brown simply put a piece of alumimum foil over the top. I like to change the setting to Broil for the last 5 minutes to crisp the top, remember to remove your foil. Remove from oven and set aside to cool for 7-10 minutes. You Made It: Sit down and enjoy with your Family and Friends. PeaceLoveJoy to All Have Fun Maurice.
[Name] Colorful Tossed Salad [AuthorId] 2002345895 [AuthorName] Alyssa R. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-11-26T21:02:00Z [Description] Make and share this Colorful Tossed Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["125", "60", "50", "5", "5", "5", "1", "1", "6", "4", "125", "125"] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese", "milk", "sugar", "dill weed", "lemon pepper", "onion powder", "head of lettuce", "radishes", "green onions", "cheddar cheese", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.2 [FatContent] 3.4 [SaturatedFatContent] 2.1 [CholesterolContent] 10.9 [SodiumContent] 90.7 [CarbohydrateContent] 1.3 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Stir mayonnaise, grated parmesan cheese, milk, sugar, dill weed, lemon pepper and onion powder in a jar. Refridgerate until needed. Combine chopped lettuce, sliced radishes, sliced green onions, and diced cheese in a bowl. Chop tomato. When ready to serve, toss dressing with lettuce. Top with tomatoes.
[Name] Weight Watchers Pumpkin Pie (3 Points for Whole Pie) [AuthorId] 2002346025 [AuthorName] saraborgs [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2018-11-26T21:02:00Z [Description] This delicious crustless pie is just 1 point per serving or 3 points for the whole pie! See more Weight Watchers - WW Freestyle recipes at www.theholymess.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/40/xbfGLlsRCuNhsW5YvyQt_crustless%20pumpkin%20pie%201.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["15", "4", "1/2", "1/2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["pumpkin", "eggs", "skim milk", "salt", "pumpkin pie spice", "cinnamon", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.0 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 186.6 [SodiumContent] 381.1 [CarbohydrateContent] 9.5 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] 4 slices [RecipeInstructions] In a mixing bowl, combine all ingredients. Pour into a pie plate. Bake at 400 for 15 minutes. Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
[Name] Sugary Almond Flavored Pancakes [AuthorId] 2000305827 [AuthorName] Demitri [CookTime] PT4M [PrepTime] PT4M [TotalTime] PT8M [DatePublished] 2018-11-26T21:03:00Z [Description] Simple recipe for those inclined to sugar coma for breakfast. Wasn't going for picture perfect, just had a sweet tooth/breakfast craving. So here we are. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000305827/SNIUgjkGTCi9Zr5ZuNdN_PB220013.JPG" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "3/4", "1", "6", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "milk", "butter", "baking powder", "vanilla extract", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.9 [FatContent] 28.0 [SaturatedFatContent] 17.0 [CholesterolContent] 134.4 [SodiumContent] 297.9 [CarbohydrateContent] 85.9 [FiberContent] 1.1 [SugarContent] 50.2 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 3 pancakes [RecipeInstructions] mix dry ingredients first. add room temp butter (you can use defrost time from microwave to increase speed]. add all liquid ingredients and mix. in a skillet, on medium heat (between 8 and 4 on \"those types of stoves\"], pour 1 cup of pancake batter. You can add oil for frying too if you desire. flip accordingly (about 1 -2 minutes] - these cook up pretty fast.
[Name] Orange Honey Chili Roasting Glaze [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-11-26T21:03:00Z [Description] This is a glaze I initially developed for my roast turkey, but you can use it for chicken and other poultry. Rotisserie is ideal but regular roasting works fine too. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "4", "2", "1 1/2", NA, NA, NA, NA, "1/2", NA, "6"] [RecipeIngredientParts] ["honey", "five-spice powder", "pepper", "ground cloves", "cinnamon", "nutmeg", "soy sauce", "ground allspice", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.6 [CarbohydrateContent] 5.0 [FiberContent] 0.0 [SugarContent] 4.6 [ProteinContent] 0.1 [RecipeServings] 15.0 [RecipeYield] 1 cup [RecipeInstructions] Mix everything together. Last 10 minutes of roasting smear on your roast. Watch it every five minutes. Sugar burns, so be careful. If it is sufficiently dark take it out immediately. Use glaze to smear roast once more. Tent over and let it rest, then serve.
[Name] Easy Cranberry Sauce [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-11-26T21:04:00Z [Description] I came up with this recipe after I was vexed at all the sugar that all the other recipes had in order to prepare fresh whole cranberries from their fruit form to their cranberry sauce form. I sort of stumbled on it by surprise when I prepped a sweet version of this savory sauce. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "4", NA, NA, "1/2", "6", "1", "1/4", "4"] [RecipeIngredientParts] ["fresh cranberries", "salt", "pepper", "cinnamon", "orange", "orange", "clove", "garlic cloves", "bay leaf", "allspice", "kirsch", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 161.8 [CarbohydrateContent] 39.5 [FiberContent] 3.5 [SugarContent] 24.2 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients except kirsch together in a 2 quart sauce pan. Place over medium heat and let simmer until the cranberries start to burst and are squishy. Smash berries with small potato masher or wisk. Mix with wisk to get mixture to be uniform. Drop in kirsch, whisk over heat for 5 minutes. Then remove from pan into serving dish and chill until cold. Once cold, it is ready to serve.
[Name] Holiday Pancakes [AuthorId] 2001819049 [AuthorName] James R. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-11-26T21:05:00Z [Description] Make and share this Holiday Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001819049/DE9XDNLjQi6eaav07Xtf_Pancakes.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1 1/4", "3", "1", "1", "12", "12", "8", "8", "4", "2 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "canola oil", "egg", "vanilla extract", "pineapple slices", "cherries", "ham", "cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 985.2 [FatContent] 17.9 [SaturatedFatContent] 2.8 [CholesterolContent] 77.0 [SodiumContent] 1632.1 [CarbohydrateContent] 189.6 [FiberContent] 11.0 [SugarContent] 122.7 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] 12 Silver Dollar Pancakes [RecipeInstructions] In a large bowl, whisk the dry ingredients together. Add in wet ingredients, whisk until smooth. Preheat non stick griddle or large skillet to 300 degrees (coat with oil or butter if non stick]. While pre-heating, put ham glaze into small saucepan and simmer until warm, set aside. Pour one third cup of batter on cooking surface. Flip pancake once bubbles stop appearing on top of pancake. Heat up ham on cooking surface once you have room to fit. Warm up dinner rolls. Once pancakes are golden brown, remove and place on serving plate. Serve while warm and enjoy!
[Name] Bare Minimum Gravy [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-11-26T21:05:00Z [Description] This is a gravy that you can get when you have next to nothing. No butter. No extra spices besides salt and pepper. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "3", "2", "1", "3/4", "3/4", "1", "1"] [RecipeIngredientParts] ["flour", "bouillon", "fresh water", "milk", "pepper", "salt", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.6 [FatContent] 14.2 [SaturatedFatContent] 7.1 [CholesterolContent] 18.2 [SodiumContent] 249.1 [CarbohydrateContent] 15.7 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Place oil in appropriate skillet and raise to temperature. If using onions and mushrooms add onions in first and let them get to brown status. Add mushrooms and let them brown and caremelize. Add the flour. It will sizzle. Whisk continuously until uniform. It will resemble a dough. Don't be daunted. Add liquid as water or with broth/bullion. Little by little whisking until it looks like a sauce or gravy.
[Name] Classic Chewy Oatmeal Cookies [AuthorId] 2001863466 [AuthorName] Cindy W. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-11-26T21:06:00Z [Description] A traditional chewy oatmeal recipe with great &quot;oat&quot; flavor. You can add raisins if you like but I prefer without. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "4", "1/4", "3/4", "1/2", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "butter", "cinnamon", "dark brown sugar", "granulated sugar", "vanilla extract", "old fashioned oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.7 [FatContent] 9.8 [SaturatedFatContent] 2.7 [CholesterolContent] 17.0 [SodiumContent] 158.4 [CarbohydrateContent] 29.1 [FiberContent] 1.6 [SugarContent] 14.6 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat oven to 375 and position rack in middle of oven. Line 2 baking sheets with parchment or use Sil-Pat. Whisk flour, salt and baking soda together in medium bowl. Melt and brown butter over medium-high heat until milk solids are dark golden brown and butter has nutty aroma. Transfer browned butter into large bowl. Add brown sugar, granulated sugar and oil to butter and whisk until combined. Add egg and yolk and vanilla and whisk until smooth. Stir in flour mixture using wood spoon and stir until fully combined. Add oats until evenly distributed. Mixture will be stiff. Divide into 18 portions, approximately 3 Tbs each. Arrange dough balls 2\" apart on prepared sheets. Using your damp hand, press each ball into 2 1/2\" disk. Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8 - 10 minutes. Let cookies cool on sheet on wire rack for 5 minutes then transfer to wire rack individually and let cool completely.
[Name] Lentil Salad, Italian Style [AuthorId] 1890217 [AuthorName] tapuz [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-11-26T21:06:00Z [Description] Good source of protein. Adopted from a recipe by Giada DeLaurentice
[Name] Spicy Smoked Turkey Soup [AuthorId] 2002151460 [AuthorName] Rae B. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-11-26T21:06:00Z [Description] Make and share this Spicy Smoked Turkey Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002151460/PzP83ZdQK62e8IiECRXg_1124181740b_resized.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1 -2", "1", "1", "1", "3", "2 1/2", "1", "6", "1/4", "2", "1", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["olive oil", "onion", "green bell pepper", "celery", "carrot", "garlic", "diced tomatoes", "sugar", "morels", "lime juice", "pepper", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.3 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 2.7 [SodiumContent] 562.8 [CarbohydrateContent] 27.2 [FiberContent] 4.1 [SugarContent] 18.8 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 5 Qt. [RecipeInstructions] Place a heavy pot over medium high heat. Add olive oil, onion, bell pepper, hot peppers, celery, carrots, and garlic; cook until onions are translucent. Pour in the chicken stock and reduce heat. Stir in the turkey, diced tomatoes, V-8, sugar, morel powder, hot sauce, lime juice, celery salt, pepper, and bay leaf. Simmer over medium heat for 45 to 60 minutes.
[Name] Cheeseball [AuthorId] 1525071 [AuthorName] ND_Dawn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-26T21:06:00Z [Description] Make and share this Cheeseball recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "16", "2", "2"] [RecipeIngredientParts] ["corned beef", "green onion", "cream cheese", "Accent seasoning", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1903.4 [FatContent] 177.3 [SaturatedFatContent] 94.9 [CholesterolContent] 610.9 [SodiumContent] 3096.2 [CarbohydrateContent] 34.5 [FiberContent] 3.1 [SugarContent] 20.8 [ProteinContent] 49.7 [RecipeServings] nan [RecipeYield] 1 cheeseball [RecipeInstructions] Place cream cheese in large bowl. Add chopped corned beef and onions. Add accent and Worcestirshire. Mix thoroughly with hands and form into bowl. Place on platter and cover. Regrigerate overnight. Take out an hour before serving so it softens. Serve with wheat thins.
[Name] Moist Banana Nut Bread [AuthorId] 2002348246 [AuthorName] katelynd2009 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-11-26T21:07:00Z [Description] Make and share this Moist Banana Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1 1/2", "2", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "bananas", "flour", "eggs", "cinnamon", "vanilla", "salt", "baking soda", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.3 [FatContent] 15.3 [SaturatedFatContent] 5.8 [CholesterolContent] 51.3 [SodiumContent] 287.0 [CarbohydrateContent] 40.4 [FiberContent] 2.4 [SugarContent] 23.1 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Melt butter and cream with bananas until smooth. Add sugar, eggs, and vanilla. In a separate bowl combine dry ingredients then slowly blend into wet. Fold in chopped pecans. Pour batter into a greased loaf pan. Bake at 350 degrees for one hour or until toothpick comes out clean.
[Name] Basil, Lime, and Pistachio Cookies [AuthorId] 274467 [AuthorName] Bridget Leigh [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-11-26T21:07:00Z [Description] This unique recipe always wins rave reviews. It's mildly sweet, a little savory...and unlike any cookie you have tasted before! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "2/3", "1", "1", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["baking powder", "salt", "butter", "sugar", "egg", "vanilla extract", "fresh basil", "lime zest", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.9 [FatContent] 7.8 [SaturatedFatContent] 3.6 [CholesterolContent] 21.3 [SodiumContent] 119.5 [CarbohydrateContent] 17.8 [FiberContent] 0.8 [SugarContent] 8.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Sift together flour, baking powder, and salt. Set aside. In large mixing bowl, beat butter at medium speed until light. Gradually beat in sugar; add the egg, vanilla, basil and zest, beating until very light and fluffy. At low speed, mix in the dry ingredients in three or four additions. Add chopped nuts. Turn dough out onto a lightly floured surface and divide in half. Shape each half into a roll 6-7\" long. Wrap in plastic wrap and refrigerate until firm (approx. 8 hours]. (Rolled dough may also be frozen. Thaw frozen dough briefly before baking.]. Preheat oven to 375 degrees F. Cut the dough into 1/4\" slices and place onto an ungreased baking sheet about 2 inches apart. Sprinkle lightly with coarse sugar. Bake 8-10 minutes or until lightly browned. Immediately remove from baking sheet and cool on a rack.
[Name] Peppermint Patties [AuthorId] 2001224839 [AuthorName] Brenda D. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-11-26T21:07:00Z [Description] Make and share this Peppermint Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/3", "1 -2", "3", "2", "1"] [RecipeIngredientParts] ["butter", "light corn syrup", "powdered sugar", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.6 [FatContent] 15.4 [SaturatedFatContent] 9.6 [CholesterolContent] 10.2 [SodiumContent] 45.5 [CarbohydrateContent] 43.8 [FiberContent] 3.6 [SugarContent] 32.1 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] ["Instructions.", "Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.", "Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.", "Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you'd like.", "Store in an airtight container, refrigerate if preferred but it's not necessary. Yields 40 mints.", "Recipe Notes.", "*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you'd like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.", "**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.", "How do you melt chocolate in the microwave?.", "Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.", "Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, then letting it melt and stirring it inches.", "Can you freeze homemade York Peppermint Patties?.", "Yes, you can freeze these homemade York peppermint patties! Ensure the chocolate has fully set so that they don’t stick. Then store the peppermint patties in an airtight container. My favorite airtight containers are Snapware. I’ve found that when I use Snapware, the foods generally stay fresh for at least 3-4 days longer than when you use regular tupperware. You can freeze peppermint patties for 4-5 months in air tight containers! If you simply want to freeze them in a ziplock bag, just plan on freezing them for 4-6 weeks, so that they don’t develop frost burn. Be sure to thaw peppermint patties on the countertop." ]
[Name] Darren's Sloppy Joes [AuthorId] 2902489 [AuthorName] darrenlm1969 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-11-26T21:08:00Z [Description] This is a recipe I have developed over the last 3 to 4 years. I think I've finally got it the way I like it. Try this recipe and you will never go back to a canned sloppy joe mix again. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1 1/2", "2", "1", "1", "1", "1", "2", "2", "2", "2", "1", "1/8", "1/4", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "green bell pepper", "celery", "crushed tomatoes", "Worcestershire sauce", "tomato sauce", "tomato paste", "chicken broth", "brown sugar", "apple cider vinegar", "chili powder", "ground cumin", "dried oregano", "salt", "black pepper", "prepared yellow mustard", "garlic", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 12.1 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 536.8 [CarbohydrateContent] 12.8 [FiberContent] 2.2 [SugarContent] 8.2 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Brown ground beef: drain. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low. Simmer, covered for 1 1/4 to 1 1/2 hours, stirring occasionally. Serve on buttered and grilled buns with mustard, pickles and cheese."
[Name] Pink Reindeer Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT50M [PrepTime] PT50M [TotalTime] PT1H40M [DatePublished] 2018-11-26T22:53:00Z [Description] Make and share this Pink Reindeer Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/eHOglDamT8q2cGptgNWm_pink-reindeer-cake-hero-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/B8CHlLmfRMCgYs6TeiVZ_pink-reindeer-cake-hero-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/ZQZWZzw1TmOROyAHgDa1_pink-reindeer-cake-hero-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/fiE86ul5SFeMe0lVwI9a_pink-reindeer-cake-hero-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/KdKu6bcSRoWUGf8e8YwO_pink-reindeer-cake-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/wnIGbJCaR0K6NNKrcNTu_pink-reindeer-cake-cococakeland-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/Xri8idZNQzWgTJziCULN_pink-reindeer-cake-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/Ml0z2QKvQcGXMrXWOZnA_pink-reindeer-cake-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/3PTM2r0uQbKL5tDE6H9v_pink-reindeer-cake-fondant-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/wwvInfKeTOieBT3VRp8E_pink-reindeer-cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/dXkY1fKTmisqHQkpbJSg_pink-reindeer-cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/bcBNwNfQ4afkyvH7n0aQ_pink-reindeer-cake-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/W1Y6uOVMT7SxeRX5NAE3_pink-reindeer-cake-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/54/VfnCny2EQ8SaOW5bhMed_pink-reindeer-cake-5.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "1", "2", "1", "1", "1", "1/2", "2", "1", "1", "2 1/2", "6", "1 1/2", "1/8"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "baking powder", "kosher salt", "buttermilk", "eggs", "pure vanilla extract", "unsalted butter", "icing sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 10649.6 [FatContent] 594.9 [SaturatedFatContent] 317.4 [CholesterolContent] 1601.9 [SodiumContent] 5713.9 [CarbohydrateContent] 1350.2 [FiberContent] 34.5 [SugarContent] 1119.3 [ProteinContent] 65.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["CHOCOLATE CAKE:", "Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining with parchment paper circles.", "Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.", "In another bowl, combine the buttermilk, oil, eggs, and vanilla.", "With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.", "Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.", "Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.", "PINK PEPPERMINT BUTTERCREAM:", "Cover the bowl of your stand mixer with the ingredients inside with a damp tea towel. In the bowl of a stand mixer, beat the butter, icing sugar and peppermint extract until light and fluffy, about two minutes. Remove and reserve an 1/8 cup of buttercream to tint green for piped leaves. Tint the rest of the buttercream with the pink gel colour – beat the colour into the buttercream until shade achieved, about twenty seconds.", "To build the cake:", "Frost and layer your cakes. Add a small dollop of buttercream to a cake board or cake plate. Place the first cake layer on top, pressing gently to adhere. Using an offset spatula, apply a generous layer of buttercream to the layer. Place the second layer on top of the first. Add another layer of buttercream. Finally, place the third layer on top and press gently to adhere. Frost the entire exterior of the cake, using a cake bench scraper or offset set spatula to smooth.", "Fill a large 18 inch piping bag with a large multi-opening grass tip, such as Wilton #234, with the remainder of the pink peppermint buttercream.", "Begin piping lines of “fur” on the outside of the cake. Hold piping bag at a 90 degree angle against the cake and squeeze piping bag and pull away, creating a short “spurt” of fur. Cover the entire cake with fur. Practice the piping method first on a plate or piece of parchment paper, then move to the cake once you feel comfortable.", "Make the fondant pieces: using commercial store-bought fondant, with clean and completely dry hands, mold the antler pieces and the triangular ears. Place wooden skewers cut to size into the bottoms of the antlers and ears and set aside to firm up.", "Make the face – roll fondant to ¼ inch thick, then using a circular cookie cutter or glass, punch out a circle shape and gently coax it into an oval shape using your fingers. Set aside. Using black fondant, make a nose and a smiley face. Make the eyes by rolling a 1 inch piece into a ball, flattening it gently and cutting off the bottom to curve it.", "Use a very tiny amount of water to stick the black nose and smile to the white face piece. Let dry.", "Apply the fondant to the cake! Decide what the front of your cake will be. Then, gently press the face piece and eyes into the buttercream to create the face. Place the ears and antlers into the top. Pipe fur around the ears.", "Optional: add drop stars, sprinkles and piped leaves! Add a little remaining pink buttercream into a small bowl and add a few more drops of pink gel colour to darken. Place into a piping bag fitted with an open star tip.", "Colour the reserved buttercream with a little green gel colour for leaves. Place the green buttercream into a piping bag fitted with a leaf piping tip.", "Pipe drop stars and leaves along the antlers and ears, adding a few sprinkles here and there for colour and festive sparkle!" ]
[Name] ORZO Alla MILANESE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-11-27T14:31:00Z [Description] A great risotto substitute from traditional rice, this is a flavorful change! Deliciously creamy with a nice perfume of saffron, this unctuous pasta is an incredible side dish! VIDEO https://www.youtube.com/watch?v=1ONGimtXPIE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/GNAXN8NTaSGqMr8RGCss_Orzo-alla-Milanese-2_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "6", "2", "2", "1 1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["dry white wine", "saffron thread", "low sodium chicken broth", "olive oil", "butter", "orzo pasta", "black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.0 [FatContent] 15.6 [SaturatedFatContent] 5.4 [CholesterolContent] 15.3 [SodiumContent] 309.6 [CarbohydrateContent] 52.4 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.", "In another medium saucepan over medium heat, add oil and butter. When it’s hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately." ]
[Name] Big Batch Oven Grilled Cheese [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-11-27T15:58:00Z [Description] A thin slathering of mayo and a brush of melted butter on each side give these sandwiches their magic. This recipe helps you feed a crowd with ease. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/56/sC5kOkRSMi9CPgmqstJv_BIG_BATCH_OVEN_GRILLED_CHEESE_035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/56/dirpMSsRzS9rmB0mzV03_BIG_BATCH_OVEN_GRILLED_CHEESE_031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/56/SujiIuXZTaaqk9Njj6ot_BIG_BATCH_OVEN_GRILLED_CHEESE_034.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/56/UB4hmdQae6aREHgtUklQ_Oven%20Batch%20Grilled%20Cheese.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "10", "15", NA, NA, NA] [RecipeIngredientParts] ["mayonnaise", "unsalted butter", "American cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.4 [FatContent] 10.9 [SaturatedFatContent] 6.2 [CholesterolContent] 24.4 [SodiumContent] 256.8 [CarbohydrateContent] 25.3 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 3.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place a sheet pan in the oven on the middle rack and preheat oven to 450&deg;F. Arrange 5 slices of bread on a cutting board. Spread tops with a thin layer of mayo. Flip bread over and top with 2 slices of cheese. Sprinkle with salt and a few grinds of pepper, then top with a third slice of cheese. Top each sandwich with remaining slice of bread. Spread tops with a thin layer of mayo. Brush tops with melted butter. Carefully remove the hot sheet pan from the oven and quickly spray with nonstick spray. Place sandwiches on the sheet pan, buttered side down. Brush top side with melted butter. Bake for 7 – 10 minutes, flipping halfway through, until golden brown and cheese is melted.
[Name] Oven Birthday Pancake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-11-27T16:01:00Z [Description] Make and share this Oven Birthday Pancake 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/53/76/57/HXAZnyL9T0uSeijzjBWY_untitled-8498.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/57/JlyExtWiSFOVdTpn4F0e_untitled-8492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/57/wla9QpxWRpexo7ZBWQpz_untitled-8487.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/57/2Di09Yy1S5uDRDAYHT2E_untitled-8483.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/57/HTOiDKRNRAukHnojY8u9_Oven%20Birthday%20Pancake.jpg"] [RecipeCategory] Breakfast [Keywords] ["Birthday", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "2", "1", "2", "1", "2", "1", "1/4", "1/2", "6", NA, NA] [RecipeIngredientParts] ["Bisquick", "eggs", "sugar", "baking powder", "vanilla extract", "salt", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.6 [FatContent] 20.4 [SaturatedFatContent] 8.3 [CholesterolContent] 105.2 [SodiumContent] 1053.0 [CarbohydrateContent] 59.9 [FiberContent] 2.1 [SugarContent] 24.7 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray. Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine. Add the chocolate chips and ¼ cup sprinkles. Whisk. Pour the batter into the prepared sheet pan, making sure to spread evenly. Sprinkle the remaining 2 tablespoons of jimmies over top of the batter. Bake for about 10 minutes or until a toothpick comes out clean. Pipe swirls of whipped cream around the border. Serve with maple syrup.
[Name] Cheesy Oven Scrambled Eggs [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-11-27T16:03:00Z [Description] Make and share this Cheesy Oven Scrambled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/h7vCOckTQGE9mKwxNnUz_untitled-7984.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/OE0DbyUvQ1GlHtW3mbYc_untitled-7982.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/C3hCn39cSZSVvzUf1tXy_untitled-7983.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/1Z400yYcS9a7h7YCn86f_untitled-7979.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/9ejod1ZQQ64KA0z2tx0s_untitled-7978.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/qTTfHDYRfmJQUt3xBOR9_untitled-7977.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/HYqOAenfTUuGRX6nywl2_Oven%20Scrambled%20Eggs%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/oVmpWTqMQSyD6pmyGQSr_Oven%20Scrambled%20Eggs%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/58/kV9AhlztTOqmtsRL97EU_Oven%20Scrambled%20Eggs%203.jpg"] [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "12", "1/4", "1", "1/4", "1", NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "heavy cream", "salt", "pepper", "sharp cheddar cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.3 [FatContent] 25.2 [SaturatedFatContent] 13.0 [CholesterolContent] 420.6 [SodiumContent] 651.1 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 275 F and spread the butter all over the inside of a 9x13 inch baking dish. Add eggs, cream, salt and pepper to a large bowl and whisk to combine. Pour the mixture into the buttered baking dish. Bake for 20 minutes, stirring with a rubber spatula halfway through. Bake 5 minutes. Remove from oven and add the shredded cheese. Stir well with a spatula. Bake for a final 5 minutes until creamy and cooked through. Garnish with parsley and serve immediately.
[Name] Easy Baked Applesauce [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-11-27T16:06:00Z [Description] Make and share this Easy Baked Applesauce 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/53/76/59/GklrHPW4QRqaMVqF9x6S_untitled-8644.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/59/HGeqBiGQTSmMt8JvxWjw_untitled-8565.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/59/WLAZ5MATQCWZE3pWENip_untitled-8630.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/59/0iis7LcjSoiuMqMjTS15_untitled-8640.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/59/e1Hrp4mIQf6XAahsH4vC_Baked%20Applesauce%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/59/ZX9RNUxwRqya3HITNBmU_Baked%20Applesauce%201.JPG"] [RecipeCategory] Sauces [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/4", NA, "2", "2", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "apples", "water", "lemon", "white sugar", "brown sugar", "ground cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.2 [FatContent] 14.7 [SaturatedFatContent] 8.9 [CholesterolContent] 36.6 [SodiumContent] 476.1 [CarbohydrateContent] 92.3 [FiberContent] 12.8 [SugarContent] 73.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Preheat oven to 375&deg;F Spread butter all over the interior of a 9x13 inch baking dish. Peel and core apples. Cut into chunks. Add the apple chunks to the baking dish, along with the remaining ingredients. Toss to combine. Cover with aluminum foil and bake for 40-45 minutes, or until apples are tender. Uncover and mash with a potato masher while still warm.
[Name] Mixed Berry Oven Jam [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-11-27T16:08:00Z [Description] This sweet and fruity jam is low effort with high reward. Simply dump all the ingredients into a baking dish and let the oven do all the work. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/uiLFUlNSRo2mJnG1jE7p_untitled-8522.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/lZhLFAUlRI68dH7XoSJK_untitled-8514.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/OfgKvj5QQoOufdqmuscC_Oven%20Berry%20Jam%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/BYMSknBTQ0mR66eKC7AL_untitled-8513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/IzBOjZAySB6Y3jZs9NaI_Oven%20Berry%20Jam%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/60/pV7mxR0iS6u25CH3LzDS_Oven%20Berry%20Jam%202.jpg"] [RecipeCategory] Raspberries [Keywords] ["Strawberry", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "6", "6", "1/2", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["strawberries", "raspberries", "blackberries", "sugar", "lemon, zest of", "lemon juice", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 731.1 [FatContent] 3.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 591.5 [CarbohydrateContent] 175.8 [FiberContent] 29.9 [SugarContent] 140.7 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Preheat oven to 450&deg;F. Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes. Hull strawberries and cut in half. Add all the ingredients, except the vanilla, to the prepared pan and toss to combine. Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly. Remove from the oven and add the vanilla extract. Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool. Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.
[Name] Oven-Caramelized Onions [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2018-11-27T16:09:00Z [Description] Make and share this Oven-Caramelized Onions 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/53/76/61/qZD7sGgKSvenT56tFzDE_untitled-8475.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/61/d50MfxFQTuzmH2LniY7w_Oven%20Caramelized%20Onions.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/61/1QEmUPZcRxC2VQJKawbm_untitled-8469.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/61/K3D17NoSkSkG7oIk7E7A_untitled-8383.jpg" ] [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["yellow onions", "olive oil", "beef broth", "water", "sugar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 737.8 [FatContent] 54.5 [SaturatedFatContent] 7.7 [CholesterolContent] 0.0 [SodiumContent] 2463.8 [CarbohydrateContent] 60.5 [FiberContent] 7.8 [SugarContent] 36.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Preheat the oven to 400&deg;F.", "Line a baking sheet with aluminum foil.", "Add the onions to the prepared baking sheet and top with the remaining ingredients. Toss to combine thoroughly, separating the onion slices.", "the onion slices.", "Bake for 1 hour, tossing every 10 minutes with silicone tongs.", "By now the onions should be softened and golden in color. If it appears dry, add a splash more broth or water.", "Continue to bake for 15-20 minutes, tossing twice.", "Remove the onions from the oven and season with more salt and pepper if desired." ]
[Name] Oven Salted Caramel Sauce [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-11-27T16:11:00Z [Description] Heavenly salted caramel sauce is only 20 minutes away. The best part is that you barely have to lift a finger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/BQM2IHwyReKFMGDsxN96_untitled-8592.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/5K5peosSOOlwhuZKqaVg_untitled-8567.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/OSWK8UdQQAqjKn6pK94T_Oven%20Salted%20Caramel%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/M10wUwTSIyz73q49OmgZ_untitled-8591.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/cJbLREclRUSAVkvBBfrI_untitled-8599.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/SwUjaWTQzO2eTxFSy0xk_Oven%20Salted%20Caramel%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/62/lIMyNcQvTb2PRlw2fjJ5_Oven%20Salted%20Caramel%202.JPG"] [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", "4", "1/2", "1", "1"] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "heavy cream", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1691.2 [FatContent] 90.1 [SaturatedFatContent] 56.6 [CholesterolContent] 285.1 [SodiumContent] 2439.7 [CarbohydrateContent] 220.8 [FiberContent] 0.0 [SugarContent] 215.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Preheat oven to 375&deg;F. Lightly grease a square enamel baking dish with nonstick spray. Scatter the brown sugar to the baking dish, spreading evenly. Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream. Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes. Let cool 3 minutes, then whisk in the vanilla and salt.
[Name] Sheet Pan Spicy Corn Salsa [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2018-11-27T16:16:00Z [Description] Make and share this Sheet Pan Spicy Corn Salsa 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/53/76/63/Hw9N68tReK8JMDQnhjpy_untitled-8462.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/63/NA9dZEb5Q9S5J9NqRNxk_untitled-8446.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/63/pS6rX0r5RYisLL5rl4DG_untitled-8439.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/63/dPaAdsZPQIOKGlm5DwI0_Oven%20Roasted%20Corn%20Salsa.jpg" ] [RecipeCategory] Sauces [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "4", "2", "1", "3", "1", "3", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "frozen corn", "red onion", "green bell pepper", "garlic cloves", "ground cumin", "chili powder", "mayonnaise", "lime", "cilantro", "monterey jack pepper cheese", "tortilla chips", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 15.9 [SaturatedFatContent] 2.7 [CholesterolContent] 3.1 [SodiumContent] 38.0 [CarbohydrateContent] 30.9 [FiberContent] 4.5 [SugarContent] 2.2 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F.", "Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.", "Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.", "Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips." ]
[Name] Oven Tomato Sauce [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2018-11-27T16:25:00Z [Description] Make and share this Oven 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/recipes/53/76/64/dwdT924xSZG1b8vw9ryW_OVEN_TOMATO_SAUCE_042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/64/uGRXIsJnTziAktUOQ0qT_OVEN_TOMATO_SAUCE_045.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/64/e4XBRngZQvSrTN6yUDIr_OVEN_TOMATO_SAUCE_039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/64/5AtMgfM0TtuGAQecqaLg_Oven%20Tomato%20Sauce%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/64/RS7XQnahRtOlJJUJXNRa_Oven%20Tomato%20Sauce%202.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "2", NA, "3", NA, NA, "1", "1", "6"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "olive oil", "roma tomatoes", "salt", "pepper", "sugar", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 21.2 [FiberContent] 4.7 [SugarContent] 13.9 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Place a sheet pan on the middle rack in the oven and preheat the oven to 400&deg;F. Place the garlic cloves, onion, and Italian seasoning in a bowl and toss with 2 tablespoons of olive oil. Core the tomatoes and cut them in half. Carefully remove the hot sheet pan from the oven. Drizzle about 3 tablespoons of olive oil on the sheet pan and tilt and swirl to disperse. Place the tomatoes flesh side down on the sheet pan. Add the onion mixture around the tomatoes. Sprinkle with a heavy pinch of salt and a few grinds of pepper. Bake for about 30-35 minutes, or until the tomato skins are wrinkly and the garlic cloves are soft. Remove the sheet pan from the oven. Let cool for 5 minutes. Carefully pull the skins from the tomatoes, leaving the tomatoes on the sheet pan. Remove the skins from the garlic cloves and return to the sheet pan. Sprinkle with sugar, balsamic vinegar, and a bit more salt and pepper. Mash the tomatoes a fork and stir to combine. Bake for another 25-30 minutes until thickened and hot. Let cool 10 minutes. Transfer to a blender or food processor, along with the basil leaves, and blend until smooth.
[Name] Hamburger Sliders [AuthorId] 2002268531 [AuthorName] eckief [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-11-27T19:21:00Z [Description] This makes a quick high-protein, low-carb lunch that can be eaten with bread or rice, or eaten with a side salad or slaw for those of us watching our carbs. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "3 -4", "1/2", "1/4", "4"] [RecipeIngredientParts] ["lean hamburger", "pepper", "onion", "garlic cloves", "salt", "pepper", "extra-sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.7 [FatContent] 12.7 [SaturatedFatContent] 5.2 [CholesterolContent] 73.7 [SodiumContent] 374.8 [CarbohydrateContent] 28.6 [FiberContent] 10.8 [SugarContent] 0.9 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Cook hamburger, breaking into pieces until you see no pink. Add minced garlic and sautee for 1 minute. Add onion and pepper strips and saute for 2 minutes. Salt and pepper to taste. Melt the cheese on top of the dish and divide between four people. This will make eight sliders if eaten with rolls. This can be topped with a bit of hot sauce or tomato sauce for an extra kick.
[Name] MGG's Dry Rub [AuthorId] 2002349971 [AuthorName] Dennis L. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-11-27T19:22:00Z [Description] Make and share this MGG's Dry Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["cumin", "paprika", "garlic powder", "onion powder", "red chili powder", "brown sugar", "kosher salt", "cayenne pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.4 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3528.8 [CarbohydrateContent] 10.0 [FiberContent] 2.3 [SugarContent] 4.0 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] 9 Tablespoons [RecipeInstructions] Combine ingredients in a large bowl. Mix well. Store in air tight container.
[Name] Best Stovetop or Crockpot Spaghetti [AuthorId] 2002192489 [AuthorName] Candys Camp Kitchen [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2018-11-27T19:22:00Z [Description] I was tired of can or jarred spaghetti sauce, so I kept trying until I say it is perfect. Family and friends love it. That they have this recipe too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002192489/5F6eUz2T7Gt5V9Y9Ycrp_Spaghetti.jpeg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "< 30 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["bottled garlic", "cloves", "onion", "salt", "sugar", "dried oregano", "dried basil", "bay leaf", "tomato paste", "tomato sauce", "diced tomatoes", "crushed tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.8 [FatContent] 16.3 [SaturatedFatContent] 5.9 [CholesterolContent] 51.1 [SodiumContent] 2601.5 [CarbohydrateContent] 66.7 [FiberContent] 9.3 [SugarContent] 16.1 [ProteinContent] 39.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stovetop: brown meat, onion, and garlic until the meat is done, drain. Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine. Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well. Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well. Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti. Serve with your choice of cheese if desired and garlic bread.
[Name] Slow Cooker Chili [AuthorId] 2002350086 [AuthorName] PDCEats [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2018-11-27T19:22:00Z [Description] Beefy chili packed with beans, veggies, and just the right amount of spice. Sourced from: allrecipes.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/68/lkzwmkqQy0NIAYZVvd2g_196638.jpg" [RecipeCategory] Meat [Keywords] ["Free Of...", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3/4", "3/4", "2", "1", "2", "1", "1/2", "1/2", "3/4", "3/4", "1/8", "1"] [RecipeIngredientParts] ["ground beef", "celery", "green pepper", "carrot", "garlic cloves", "diced tomatoes", "red kidney beans", "white kidney beans", "chili powder", "dried parsley", "dried basil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.4 [FatContent] 9.6 [SaturatedFatContent] 3.5 [CholesterolContent] 38.6 [SodiumContent] 226.3 [CarbohydrateContent] 36.7 [FiberContent] 12.3 [SugarContent] 3.9 [ProteinContent] 23.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the beed in a skillet over medium heat and cook until evenly brown. Drain grease. Place the cooked beef in the slow cooker and mix in all other ingredients. Cover and cook on high for 6 hours or on low for 8 hours.
[Name] Angel Hair With Olives and Brussels Sprouts [AuthorId] 429976 [AuthorName] ann2boys [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-11-27T21:19:00Z [Description] Modified from &quot;Isa Does It&quot; by Isa Chandra Moskowitz's Olive Angel Hair with Seared Brussels Sprouts. It was SO yummy, but I used less oil and salt, added more Brussels sprouts and used marjoram instead of thyme. Three of us polished it off. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "8", "1/2", "1", "1", "1/2", "4 -5", "1", "1/4", "1/4", "1/2", "1/2 - 1", "2"] [RecipeIngredientParts] ["Brussels sprouts", "angel hair pasta", "walnuts", "yellow onion", "olive oil", "salt", "garlic cloves", "marjoram", "rosemary", "crushed red pepper flakes", "fresh ground pepper", "kalamata olive", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.8 [FatContent] 15.8 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 425.9 [CarbohydrateContent] 51.4 [FiberContent] 4.7 [SugarContent] 3.6 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For a one pot meal: First, toast the walnuts in the bottom of a large heavy pot over medium heat for about 5 minutes, tossing occasionally. Remove to a cutting board.", "Add water to the pot for the pasta and bring to a boil. Before adding the pasta, steam the Brussels sprouts over the boiling water (put in a metal strainer on top of the pot and cover] for 3 minutes. Set aside the Brussels sprouts.", "Add the pasta to the boiling water and cook according to package instructions. Drain and set aside.", "Rinse the pot. Turn up the heat to medium-high. Add 1 T olive oil and a pinch of the salt and saute the onion until translucent, about 3 minutes. Add the Brussels sprouts to the pan. The Brussels sprouts should touch the bottom of the pan in order to be seared. Cook for about 5 minutes until sprouts are seared on at least one side.", "Add garlic and other seasonings and cook until fragrant, about 30 seconds.", "Add the olives, the remaining salt, 1/2 cup of the broth, and vinegar. Mix well. Add pasta and toss. Add more broth if needed. Taste for seasoning and adjust as needed. Top with walnuts and serve." ]
[Name] Bacony Chicken and Rice Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-11-28T03:12:00Z [Description] Make and share this Bacony Chicken and Rice Bake 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/opZC1cD0QWqVkEu8YfMV_IMG_0216.JPG" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4", NA, NA, NA, NA, "1", "1", "1/4", NA, "1/2 - 1", "2"] [RecipeIngredientParts] ["bacon", "long grain white rice", "chicken thighs", "salt", "fresh coarse ground black pepper", "paprika", "water", "ground nutmeg", "dried oregano", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.7 [FatContent] 22.7 [SaturatedFatContent] 6.6 [CholesterolContent] 90.5 [SodiumContent] 680.8 [CarbohydrateContent] 43.1 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300 degrees. Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season to taste with the salt, pepper, paprika, and Cajun seasoning. In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours - without peeking.
[Name] Nutcracker Peppermint Red Velvet Cake Pops [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2018-11-28T05:51:00Z [Description] Rich red velvet cake combines with cool peppermint to create a delightfully festive flavor that&rsquo;s perfect for the holiday season! Edible gold paint and frosting help to turn this treat into the cutest Nutcrackers inspired by Disney&rsquo;s new movie. &nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/Woa5bJnRSXWIJDduoz48_Nutcracker-16x9-Hero-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/z8MdRPZwSzGlKBhTxzY8_Nutcracker-16x9-Hero-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/fIcE2HZYRyK5LPxxHAbS_Nutcracker-Tutorial-5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/neLuYUCiQj6bsiINcvpc_Nutcracker-Square-Hero-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/iQRDMCWdSSeduksVakVv_Nutcracker-Tutorial-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/43c6g2ITGax0c1dRJcr5_Nutcracker-Tutorial-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/bDx6NVsSyEb5JCQrXwSg_Nutcracker-Tutorial-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/egB3GTVSL20my2Og07zt_Nutcracker-Tutorial-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/jSxMSg6xSpOYiAyamx7z_Nutcracker-Tutorial-8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/7jjv6fq9TTCuwyxRscEJ_Nutcracker-Tutorial-9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/jXSfeBEdSt6r4xLNMV0M_Nutcracker-Tutorial-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/S3weKNM6SkaYSp3c1TWt_Nutcracker-Tutorial-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/umbhGQjPSYK1dbAoEnjE_Nutcracker-Tutorial-7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/7cBbjS9dSku9cfYAlkZ8_Nutcracker-Tutorial-13.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/GcU2YOsDRuGcty1l9huo_Nutcracker-Tutorial-14.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/azCqiXvrQQahXlCQ3x6L_Nutcracker-Tutorial-15.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/2wsrAGY1RMydnuWiZCD2_Nutcracker-Tutorial-11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/71/OlG5z7lkTM2n76Em44Vr_Nutcracker-Tutorial-12.png"] [RecipeCategory] Dessert [Keywords] ["Winter", "Christmas", "Sweet", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["15 1/4", "4", "1 1/4", "40 -50", "3", "24", "1/4", "15", "1/2", "100", "4", "16", "4"] [RecipeIngredientParts] ["eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 207.9 [FatContent] 8.2 [SaturatedFatContent] 1.8 [CholesterolContent] 37.8 [SodiumContent] 250.7 [CarbohydrateContent] 32.0 [FiberContent] 0.5 [SugarContent] 23.4 [ProteinContent] 3.0 [RecipeServings] 20.0 [RecipeYield] 20 Cake Pops [RecipeInstructions] Before you begin, you will need to gather the following tools: Nonstick baking spray, silicone popsicle mold, toothpicks, butter knife or fondant tools, wax paper, thin black food safe marker, food safe brushes, 2 piping bags, small round piping tips (I used Wilton #1 & 2], small open star piping tip (I used Wilton 16], any couplers necessary, and a lightweight or fondant rolling pin. *If you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops. . To make the cake pops, preheat the oven to 350&deg;F Spray your silicone molds generously with nonstick baking spray, and place them on a baking sheet. In a large mixing bowl add the cake mix, eggs, buttermilk, and red food coloring, and whisk together for 2 minutes. Fold in the crushed peppermint candy. Transfer the batter to either a piping bag or large zip top bag, and cut a small corner off. Pipe the batter into each popsicle mold filling a little less than halfway, then insert the sticks. Bake for 12- 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely. . Melt 1 bag of red candy melts at a time in a small heatproof jar (easier for dipping]. Start with heating them for 1 minute, in the microwave, at 50% power, and then decrease the time to 30 second intervals, at 50% power, stirring between each interval until the melts are smooth. If they are still lumpy after completely melting you can stir in either paramount crystals (this is what I use] or vegetable oil 1 teaspoon at a time until you reach a smooth consistency. Stir in 1/8 teaspoon peppermint candy oil (per bag of candy melts]. Carefully dip each cake pop into the candy shell allowing the excess to drip off, before placing them on a piece of wax paper to set. I like to dip each cake pop twice for an even and smooth coating (toothpicks work great to pop any air bubbles or smooth out any smudges while chocolate is setting]. Time to turn them into nutcrackers! Roll your different shades of fondant out to 1/8 inch thick. Use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop. Smooth it over the top half of your cake pop, using a little water, if needed, to help it to stick. Repeat with the rest of the skin tones and cake pops. . To make the decorations simpler I am breaking them up into as many little steps as possible, starting with the helmets. Use a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut, and paint it with the edible gold paint. Roll out the rest of the light fondant, and cut an oval shape, almost like an eye with the pointed corners, for the front of each helmet. Attach below the section you just painted. Paint this piece gold as well. Attach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached, and 1 on either side where the front of the helmet meets the side of the cake pop. (The paint will take a bit of time to air dry, so we will work carefully around it for the next steps]. . Roll a tiny ball of the black fondant between your fingers to form a small log. Place it down on wax paper, and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels (or plumes] for the tops of the hats. Attach to the top of every helmet (use a little water if needed]. Attach a small round piping tip to the black decorating icing, and pipe a line following the curve above where you attached the fondant for the hat, and then another right below it. You can add sideways \"v\" designs on either side of the sprinkle in the middle to complete the helmets (please see my image for further explanation]. Next, I like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket. My jacket and helmet designs were inspired by the Nutcracker's costume in The Nutcracker and the Four Realms, please see my images for guidance on replicating the look, or feel free to create your own design. . Now for my favorite part of all, the hair (it's super fun and easy thanks to that open star tip]! Fit your second piping bag with the open star tip, and add the white frosting. Beginning on either side of the rim of the hat, pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet. Then, pipe and swirl the frosting to create the curls, Repeat on both sides of the face. Use the black decorating icing and small round tip to add the eyes, noses, and mouths to each nutcracker. I like to change the faces for each cake pop to give them a bit more personality. You can add tiny highlights to any of the open eyes with the white frosting. For the nutcrackers with only a mustache I added noses and mouths, but I skipped this step if I was going to give them beards. Add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache, then the other, with the white frosting. Wait until the jackets are complete to add the beards. You can also use the pink decorating icing, and a small round piping tip to create cheeks just under the eyes on each. . Paint the design in the middle of the jacket. Then use the black decorating icing to pipe around it, as well as to pipe the outline for each sleeve. Pipe the sleeve designs as I did, or get creative with your own. Wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it. Add 2 gold dragees for buttons (you can use the white frosting, if needed, to attach them]. Add the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop. Just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve. Now is the time to add your beards if you'd like. I created the cute nutcracker teeth using a little white fondant shaped like a semi circle, and I drew the teeth with the food marker before adding the mouth just below the mustache. For a fancy (and yummy] final touch I piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint. Now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party!
[Name] Master Bird Brine for Turkey [AuthorId] 2397100 [AuthorName] Ellixstraz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-11-28T09:27:00Z [Description] This recipe is the culmination of all of my experience preparing and roasting Turkey since 1991, when I baked my first bird at the age of 11. In 1993, the Los Angeles Times Food Section was the first media outlet to publish an article about dirty little secret restaurant chefs never talked about, but used to achieve a tender bird: brining. That year I did my first brine, and I never went back. People might scratch their heads wondering what an 11 year-old is doing cooking a turkey. My parents both worked, often on Thanksgiving, and my mom was tired of coming up with nothing but soggy dry birds. So, Thanksgiving Day, 1990 after we had eaten another substandard bird, she looked at me and said &quot;If you think you can do better, from now on it's your baby, but make sure you try whatever you're going to try on a chicken first.&quot; I never looked back. I always cook the Thanksgiving Turkey because I have the most experience with it. The original brine solution in the newspaper was 2/3 cup of salt to the gallon of water. It mentioned soaking for at least 3 days (unlike newer recipes), and taking the bird out of the brine the night before cooking in order to dry skin off so that it gets crispy when roasting. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "3", "7", "1", "2", "1", "1/2", "3", "3/4", "2", "1", "3", "1", "3", "2"] [RecipeIngredientParts] ["water", "dark soy sauce", "garlic cloves", "gingerroot", "ground pepper", "cinnamon", "ground allspice", "shallots", "ground cloves", "onions", "sriracha sauce", "fresh basil", "bay leaves", "oranges, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.5 [FatContent] 11.2 [SaturatedFatContent] 4.5 [CholesterolContent] 30.5 [SodiumContent] 12022.8 [CarbohydrateContent] 94.5 [FiberContent] 16.1 [SugarContent] 11.3 [ProteinContent] 41.7 [RecipeServings] nan [RecipeYield] 3 gallons [RecipeInstructions] ["Blend all ingredients in a strong blender like a Vitamix. Submerse turkey in brine in large garbage bag(unscented] in cooler with ice. For a 10 lb bird I typically use two 2/3 cup measures of soy sauce. Once you hit the 15 lb. mark you will want to upgrade your recipe to 3.5 gallons of water and increase your ingredients in proportion to your water. If you don't have room in your fridge to accommodate your turkey while brining, you can use an appropriate sized cooler(one that will give your turkey some wiggle room so you have room for ice but not too tight either]. I recommend a decent sized camping cooler. It really isn't the chore that some detractors of brining like to whine about, especially those who have never done it before--sorry to write this but if you are phony culinary critic who is going to knock brining, you have no business doing so until you've tried it otherwise you quite literally don't know what you are talking about. You should actually try brining for real before writing an article denouncing it.", "I typically use two 7 lb bags of ice for a 10-13 lb bird over the course of 3 days. You can let it go longer up to 5 days so long as you check the ice in the morning and in the evening. The garbage bag will allow you to contain the brine and the bird without a big mess.", "The night before cooking, take the bird out of the brine. Wipe it dry, and place in fridge uncovered for the skin to dry. I usually do the final preparation at this point in the actual baking pan so in the morning it is ready to go straight into the oven. This saves a lot time.", "CAUTION: Please note this recipe has minimal sugar. I STRONGLY DISCOURAGE the use of sugar in ANY turkey brine for two very obvious chemistry-related reasons: the first reason is that the sucrose, the sweet little molecule formed by a covalent bond between glucose and fructose is far too large even when dissolved in water to penetrate the turkey to the level that salt will, moreover, the size of the molecule is so big that it prevents other molecules from entering the bird through osmosis(kind of the way a log jam will mess up the flow of a river], the second reason again has to do with that same covalent bond between glucose and fructose now mostly left on the surface of your bird as a residue even after you wipe it--for a covalent bond to be broken a chemical reaction must take place usually in the form of heat or the introduction of a reactive agent such as acid. When you put that sucrose-laden bird into a heated oven with the intention of cooking it through, which usually takes upwards of 3 hours or more, you are GUARANTEED to have a coal black bird by the end of your first hour. So don't make this rookie mistake. There is a reason salt uniquely lends itself to brining and that is that salt NaCl, known to most chemists as sodium chloride, is a molecule that is held together by an ionic bond, which is a weak magnetic bond that is broken when suspended in liquid, when you put salt in water, it breaks down into individual ions of Sodium and Chlorine. It is these individual components that penetrate your meat when brining. Sugar is a lost cause. If you want to introduce sweetness to the flavor profile of your bird, use a glaze the last 10 minutes of your roasting and watch it like a hawk.", "NOTES ON THE SELECTION OF YOUR TURKEY: These comments are based on the experience I have had with brining and different types of turkey. A brined bird always comes out best with a fresh, never frozen turkey. Avoid turkeys that have been packed with a saline solution as they won't absorb your brine the same way. I also caution against using frozen birds. Frozen birds lose more liquid when thawed, so they will absorb more of your brine than normal. This can be bad from the perspective of saltiness. If you use a frozen bird consider cutting back the soy sauce to 1/2 cup per gallon of water and use no salt in the rub before you put it in the oven. Additionally I also recommend avoiding a turkey over 15lbs., for me this is a saftey issue, you are much more likely to have an accident handling a hot and heavy bulky item than a smaller one. Smaller birds take less time to prepare, and their flesh is more tender because they are younger than your monster 25 pounders. If you need a big bird for a crowd just get two smaller birds that are the same size and put them in exactly at the same time. They will be done at the same moment." ]
[Name] Crispy Leftover Dressing Balls [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT7M [PrepTime] PT7M [TotalTime] PT14M [DatePublished] 2018-11-29T00:59:00Z [Description] Make and share this Crispy Leftover Dressing Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1/4"] [RecipeIngredientParts] ["prepared stuffing", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 25.7 [SaturatedFatContent] 5.7 [CholesterolContent] 9.0 [SodiumContent] 660.5 [CarbohydrateContent] 22.9 [FiberContent] 2.9 [SugarContent] 2.1 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together 2 cups leftover holiday dressing and 1/2 cup grated cheese. Form into balls. Heat a nonstick frying pan over medium-high heat. Add the oil. Add the dressing balls and lightly smash them down just a little bit. When the first side has browned, flip them over and brown the second side. Best eaten at once.
[Name] HOMEMADE ORANGE CURD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-11-29T13:59:00Z [Description] This can be used in several different recipes, making it a must have for your kitchen! This versatile condiment has a very refreshing taste... VIDEO https://www.youtube.com/watch?v=YbPvi8QCj_Q [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/UM8pHFwkQ420SaW0dz9w_Orange-Curd-5_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "6", "1/8", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["egg", "powdered sugar", "sea salt", "orange zest", "lemon zest", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 948.2 [FatContent] 64.8 [SaturatedFatContent] 35.6 [CholesterolContent] 861.4 [SodiumContent] 396.2 [CarbohydrateContent] 77.9 [FiberContent] 1.4 [SugarContent] 68.4 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["In a mixing bowl, whisk together egg yolks, egg, sugar and salt; set aside. In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer. Temper the eggs by slowly pouring in a couple ladle of juice mixture. Add the egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.", "Remove from heat and add one at a time sliced butter; stir well between each addition. Pour the mixture through a fine sieve sit over a large measurement cup. Transfer the curd into an air-tight container and let it cool completely. Transfer to the fridge and can be used within 5 days or freeze for 3 months." ]
[Name] Jay's Kasha Varnishkes [AuthorId] 1556029 [AuthorName] ChezGrodenMcSandwich [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-11-29T22:22:00Z [Description] Make and share this Jay's Kasha Varnishkes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3 -4", "3", "3", "1"] [RecipeIngredientParts] ["yellow onions", "red onion", "bow tie pasta", "egg", "dried kasha", "duck fat", "salt", "pepper", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.9 [FatContent] 16.0 [SaturatedFatContent] 5.0 [CholesterolContent] 151.9 [SodiumContent] 1789.5 [CarbohydrateContent] 90.2 [FiberContent] 5.6 [SugarContent] 5.8 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice onions and place into large pan or pot. Cook for two minutes on med-high heat to release moisture, then add 2 tbsp duck fat and stir to coat. Add salt, pepper, and a pinch of brown sugar. Continue to cook down the onions and add additional duck fat. The onions will take about 20-30 minutes to cook down. Remove from heat when they are nice and browned. Bring large pot of water to a boil for the pasta. In a mixing bowl, add the kasha and one egg. Beat the egg and kasha together with a fork to coat the grains evenly. Add this mixture to a medium-size pot and cook on medium heat until dry and just brown. Add 2 cups water to the kasha and bring to a boil, add a pinch of salt and pepper. Cover and cook on low heat for about 15 minutes, checking to make sure the liquid is absorbed. Cook pasta for 10 minutes, strain. Once kasha is cooked, add everything to pan of onions and stir to combine. Finish with salt and pepper.
[Name] Spicy Seafood Chowder [AuthorId] 1450917 [AuthorName] Jardin Violette [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2018-11-29T22:22:00Z [Description] Make and share this Spicy Seafood Chowder 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/53/76/76/KwdFoUD6RwyXyu4W241n_IMG_20181128_175301174.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/76/eYzEZYcpQLazfGnfZeUG_IMG_20181128_175339792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/76/Vrry4MsXSAibH3OvRlPJ_IMG_20181128_175301174.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1/4", "3", "7", "8", "1", "2", "3", "2", "2", "1", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "butter", "flour", "chicken broth", "button mushrooms", "cod", "Worcestershire sauce", "garlic", "sriracha sauce", "sea salt", "pepper", "milk", "half-and-half", "green onion", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.9 [FatContent] 14.9 [SaturatedFatContent] 7.7 [CholesterolContent] 123.2 [SodiumContent] 1814.2 [CarbohydrateContent] 18.9 [FiberContent] 2.0 [SugarContent] 2.6 [ProteinContent] 24.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] If your shrimp is raw, cook in a large saucepan until they turn pink and opaque. Set aside. Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to keep a smooth consistency. Add chicken broth. Bring to a boil. Stir the mixture frequently, until it's thickened and smooth. Add all other remaining ingredients, except for the shrimp, green onions and parsley. Return pot to a boil. Turn heat down and let simmer for 10 minutes (or until mushrooms are cooked]. When 1 minute is left on the timer, add the green onions and parsley. When soup is done, add the shrimp.
[Name] Fattah Egyptian Dish [AuthorId] 2002351630 [AuthorName] ml1086526 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-11-29T22:23:00Z [Description] Cube lamb into 1 inch cubes and put with 6 cups water into a stock pot. Add onions, salt and pepper to taste and bring to a slow boil. Let simmer for 1 1/2 hours until meat is tender but does not fall apart. While meat is cooking, bring rice with 1 cup water, 1 tablespoon ghee and 1/4 teaspoon salt to a boil. Cover and turn heat to lowest, let rice simmer until it is done, ca. 15-20 minutes. With a slotted spoon, get meat out of the broth, drain. In a skillet, heat 1 tablespoon ghee and fry drained meat for some minutes. Take meat out of the skillet and keep warm. Add 1/4 cup ghee to the skillet and let melt at medium heat. Add garlic, fry until lightly coloured. Remove skillet from stove, add vinegar. From here, there are two variations: First, put one slice of roasted bread into large pot. Top with half of the sauteed garlic and half of the rice. Add some broth, then top with second slice of bread and remaining rice. Top with fried meat cubes and remaining garlic. Pour remaining broth on top and garnish with parsley. Second: Combine broth and sauteed garlic, bring to a boil. Tear bread into pieces and add just before serving. Serve soup, rice and meat. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", NA, NA, "6", "1", "1/2", "1/4", "2", "5", "1/4", "2"] [RecipeIngredientParts] ["lamb", "onions", "black pepper", "salt", "water", "water", "rice", "ghee", "ghee", "garlic cloves", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.9 [FatContent] 18.4 [SaturatedFatContent] 9.6 [CholesterolContent] 69.9 [SodiumContent] 73.8 [CarbohydrateContent] 16.0 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 13.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Cube lamb into 1 inch cubes and put with 6 cups water into a stock pot. Add onions, salt and pepper to taste and bring to a slow boil. Let simmer for 1 1/2 hours until meat is tender but does not fall apart. While meat is cooking, bring rice with 1 cup water, 1 tablespoon ghee and 1/4 teaspoon salt to a boil. Cover and turn heat to lowest, let rice simmer until it is done, ca. 15-20 minutes. With a slotted spoon, get meat out of the broth, drain. In a skillet, heat 1 tablespoon ghee and fry drained meat for some minutes. Take meat out of the skillet and keep warm. Add 1/4 cup ghee to the skillet and let melt at medium heat. Add garlic, fry until lightly coloured. Remove skillet from stove, add vinegar. From here, there are two variations: First, put one slice of roasted bread into large pot. Top with half of the sauteed garlic and half of the rice. Add some broth, then top with second slice of bread and remaining rice. Top with fried meat cubes and remaining garlic. Pour remaining broth on top and garnish with parsley. Second: Combine broth and sauteed garlic, bring to a boil. Tear bread into pieces and add just before serving. Serve soup, rice and meat.
[Name] Pesto Rice (Rice Cooker) [AuthorId] 2002248716 [AuthorName] Sarah C. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-29T22:23:00Z [Description] This recipe can be found at sweetpeasandsaffron.com. Their website reads &quot;Pesto green rice is flavored with jarred pesto and topped with fresh herbs and sliced almonds. A simple and delicious side dish recipe that can be cooked on the stove top or in the rice cooker!&quot; [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/4", "2"] [RecipeIngredientParts] ["rice", "coconut oil", "olive oil", "pesto sauce", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.9 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 39.4 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the rice and all other ingredients, except for the basil leaves and almonds, in your rice cooker. Cook using the 'white rice' or regular function. Once the cook time is up, stir the rice. If desired, stir in the optional ingredients prior to serving.
[Name] Vermont White Cheddar Mac and Cheese [AuthorId] 2000959839 [AuthorName] Jennifer C. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-11-29T22:24:00Z [Description] This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/4", "1/4", "1 3/4", "10", "1/4"] [RecipeIngredientParts] ["elbow macaroni", "butter", "salt", "pepper", "flour", "milk", "white cheddar cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.1 [FatContent] 39.8 [SaturatedFatContent] 24.9 [CholesterolContent] 120.0 [SodiumContent] 888.6 [CarbohydrateContent] 51.2 [FiberContent] 2.0 [SugarContent] 1.8 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook elbow macaroni as directed.", "Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.", "Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.", "Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes." ]
[Name] Apple Butter Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-11-30T12:37:00Z [Description] Source: Bread Machine Digest, slightly adapted. Best toasted with butter and apple butter slathered on top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/n1KT6S3eRZuxVC7xcQpd_IMG_0219.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "2", "2", "2/3", "2", "1 1/4", "2 2/3", "1 1/3", "2 1/2"] [RecipeIngredientParts] ["water", "apple butter", "sugar", "salt", "bread flour", "whole wheat flour", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.1 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 246.7 [CarbohydrateContent] 39.9 [FiberContent] 2.6 [SugarContent] 7.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Measure ingredients into the bread machine baking pan, in the order recommended by manufacturer. Select Basic Cycle, press start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
[Name] Sausage and Cream Cheese Biscuit Bites [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-11-30T13:40:00Z [Description] From Plainchicken.com
[Name] Egg Raft for Clarifying Cloudy Stock [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-11-30T15:24:00Z [Description] Need a clear stock from your homemade stock but it's cloudy or murky it not really a problem because the stock was meant to be used for a brown sauce. But if I needing a clear stock fear not! It can be cleaned up with this method. Saw this on FB and what a great method that I'd never heard of before. As you can imagine, the serving size is certainly a guess depending on how you use the stock [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/82/RRCELePrQ2KzCiHHIZOp_egg raft2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/82/yWemtVEgQ8uLuQRqLQ7X_Egg Raft1.JPG"] [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2"] [RecipeIngredientParts] ["eggs", "water", "lemons", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 17.9 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 17.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] 1 quart [RecipeInstructions] Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan. Beat the egg whites with water and the acid. Crush the eggshells and whisk them into the egg mixture. Mix the egg whites into the stock, turn up the heat and bring it all to a boil. Turn down the heat when it boils and let it simmer for 5 minutes. Take the stock of the heat and let it cool for about fifteen minutes. There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear. Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve. Author's Notes: The easiest way to get a clear stock is to avoid it being unclear to begin with. Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so -- Don't crack the bones. Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water. Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear. [This is the real difference when you clarify stock. no film tricks here -- ].
[Name] PACIFIC RIM SUMMER SLAW [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-11-30T21:34:00Z [Description] A Cole Slaw with ingredients from all over the &quot;Pacific Rim&quot; with a Seasoned Rice Vinegar and oil dressing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/DcYT0NA2SaSlgTInAdXX_SAVORY%20SLAW%20(2).JPG" [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1", "1/4", "3/4", "1", "1", "2", "1/2", "1/3", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["cabbage", "celery ribs", "carrots", "sliced water chestnuts", "parsley", "cilantro", "dried cranberries", "mandarin oranges", "limes", "seasoned rice vinegar", "extra virgin olive oil", "fine sea salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.7 [FatContent] 18.9 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 400.2 [CarbohydrateContent] 49.2 [FiberContent] 15.1 [SugarContent] 25.2 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl combine cabbage, celery, Maui onion, carrots, water chestnuts, parsley, cilantro, cranberries and Mandarin oranges. In a small saucepan combine 2 tablespoons Mandarin juice, lime juice and lime zest. Bring to a slow boil and whisk until combined. Remove from heat and whisk in oils. Add dressing to salad. Add sea salt, celery salt, white pepper and toss well. Cover salad with plastic and chill for 2-hours. Garnish with Fresh Parsley Sprigs.
[Name] Biscuit Pizza Muffins [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-12-01T01:22:00Z [Description] Make and share this Biscuit Pizza Muffins 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/53/76/84/yDnTtZ1pSWi4uDy8tnHA_IMG_2474.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/84/VpNr5J4CS5aOVedNQt4u_IMG_2469.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/84/3okrm0ZQACv1NcrCpe3w_IMG_2471.JPG"] [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "30", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["mozzarella cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.8 [FatContent] 23.0 [SaturatedFatContent] 7.8 [CholesterolContent] 33.2 [SodiumContent] 913.7 [CarbohydrateContent] 25.4 [FiberContent] 0.4 [SugarContent] 4.5 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] 12 pizza muffins [RecipeInstructions] Preheat oven to 375. Grease a standard size 12 muffin pan or use muffin pan liners. Cut each biscuit in 9 pieces. Cut each peperoni slice into 4 pieces. Mix biscuit pieces, pepperoni pieces, cheese, spices & oil in a large bowl. Spoon mixture evenly into the 12 spots in the muffin pan. Bake x 15 minute. Serve with pizza sauce for dipping.
[Name] Crawfish Lasagna by the Cajun Ninja [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2018-12-01T01:26:00Z [Description] From The Cajun Ninja: &nbsp;https://m.facebook.com/story.php?story_fbid=1952849805029760&amp;id=1601757130139031&amp;_rdr &nbsp; [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "4", "1", "1", "2", "1/2", "1", "1/2", "1", "2", "1/2", "1/2", "1/2", "16"] [RecipeIngredientParts] ["butter", "onion", "bell pepper", "celery", "garlic cloves", "baby portabella mushrooms", "Rotel Tomatoes", "crawfish tails", "fresh parsley", "dried basil", "cream cheese", "parmesan cheese", "cheese", "monterey jack pepper cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 785.4 [FatContent] 42.8 [SaturatedFatContent] 23.4 [CholesterolContent] 229.1 [SodiumContent] 1490.7 [CarbohydrateContent] 57.2 [FiberContent] 2.9 [SugarContent] 5.7 [ProteinContent] 42.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender. Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes. Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside. In a separate bowl mix Harvarti Jalapeno (or pepper jack] and mozzarella; set aside. Spray bottom of 9x13 baking dish with olive oil or non-stick spray. Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top.  Note: with each layer slightly overlap lasagna noodles lengthwise. Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.
[Name] CRAB ARTICHOKE PEPPER DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-12-01T20:35:00Z [Description] The mix of ingredients gives this dip a wonderful flavor! It's a quick &amp; delicious appetizer that is sure to please your guests! VIDEO https://www.youtube.com/watch?v=z5tt-VUs7V8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wV2NzEYQk2CF1EXUpZ4Q_Crab-Artichoke-Dip-2-2-1024x768%5B1%5D.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1/2", "7 1/2"] [RecipeIngredientParts] ["light cream cheese", "mayonnaise", "parmesan cheese", "garlic cloves", "artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.1 [FatContent] 20.8 [SaturatedFatContent] 11.7 [CholesterolContent] 86.3 [SodiumContent] 1315.5 [CarbohydrateContent] 16.1 [FiberContent] 8.8 [SugarContent] 3.0 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan over medium heat, combine cream cheese, Miracle Whip, Parmesan cheese and garlic; stir until smooth. Cook until it starts the bubble. Add artichoke hearts and red peppers. Stir well, cover, reduce heat to low and cook for 10 minutes. Add crab, stir and cook for another 5 minutes. Stir again, remove from heat and serve it with crostini or tortilla chips.
[Name] Grandma's Scotch Shortbread [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-12-01T22:40:00Z [Description] Make and share this Grandma's Scotch Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 788.0 [FatContent] 46.8 [SaturatedFatContent] 29.3 [CholesterolContent] 122.0 [SodiumContent] 407.0 [CarbohydrateContent] 84.7 [FiberContent] 2.1 [SugarContent] 25.2 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] 2 dozen [RecipeInstructions] Preheat to 300. Mix butter and flour thoroughly. Stir in flour. Mix with hands. Chill. Roll out 1/2\" thick. Cut in fancy bite-sized shapes (or squares or diamonds]. Place on ungreased cookie sheet. Bake 20 to 25 minutes. Top does not brown and cookies don't change shape.
[Name] Grandma Ray's Snickerdoodles [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-12-01T22:47:00Z [Description] Make and share this Grandma Ray's Snickerdoodles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2 3/4", "2", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "cream of tartar", "baking soda", "salt", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.3 [FatContent] 21.8 [SaturatedFatContent] 5.5 [CholesterolContent] 37.2 [SodiumContent] 199.6 [CarbohydrateContent] 59.6 [FiberContent] 1.2 [SugarContent] 32.6 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 5 dozen [RecipeInstructions] Preheat to 400. Mix shortening, sugar, and eggs thoroughly. Stir in flour, cream of tartar, baking soda, and salt. Roll into balls. Mix 2 T sugar and 2 t cinnamon. Roll balls in cinnamon sugar. Place 2\" apart on ungreased cookie sheet. Bake 8-10 minutes until lightly browned but still soft.