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[Name] Rolled Pfeffernusse [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-12-01T23:01:00Z [Description] The babysitter's recipe. Not sure on time and temperature. These were very thing, small diamonds, and hard. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1 1/2", "1", "1/2", "1", "1/4", "1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["light corn syrup", "molasses", "brown sugar", "shortening", "cinnamon", "clove", "vanilla", "lemon juice", "baking soda", "baking powder", "black pepper", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.5 [FatContent] 31.7 [SaturatedFatContent] 8.2 [CholesterolContent] 2.4 [SodiumContent] 197.1 [CarbohydrateContent] 98.7 [FiberContent] 0.2 [SugarContent] 68.5 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] 5 dozen [RecipeInstructions] preheat to 350. Mix sugar, syrup, molasses and shortening. Add spices. Mix in lemon juice and sour milk. Mix in enough flour to make a stiff dough. Chill if not stiff enough to roll. Roll thin and cut in little diamonds. Bake until done. Not sure on timing. Maybe about 7-8 minutes.
[Name] Grandpa's Favorite Blondies [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-12-01T23:08:00Z [Description] Make and share this Grandpa's Favorite Blondies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "1", "1", "3/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "flour", "baking powder", "salt", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.7 [FatContent] 5.0 [SaturatedFatContent] 1.9 [CholesterolContent] 17.1 [SodiumContent] 114.8 [CarbohydrateContent] 16.5 [FiberContent] 0.4 [SugarContent] 12.0 [ProteinContent] 1.4 [RecipeServings] 18.0 [RecipeYield] 18 bars [RecipeInstructions] Preheat to 350, grease 8\" square pan. Melt butter. Stir in brown sugar, cool. Stir in egg. Stir in flour, baking powder, and salt. Stir in vanilla and walnuts. Bake 25 minutes, until only a slight imprint remains when touched lightly with finger. Don't overbake! Cut into bars while warm.
[Name] Grandma's Peanut Butter Cookies [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-12-01T23:37:00Z [Description] Make and share this Grandma's Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "sugar", "butter", "egg", "peanut butter", "salt", "baking soda", "flour", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.6 [FatContent] 22.9 [SaturatedFatContent] 8.7 [CholesterolContent] 43.0 [SodiumContent] 389.3 [CarbohydrateContent] 40.2 [FiberContent] 2.0 [SugarContent] 23.1 [ProteinContent] 9.2 [RecipeServings] 10.0 [RecipeYield] 60 cookies [RecipeInstructions] Preheat to 375. Grease cookie sheets. Beat butter and sugar together. Beat in egg, peanut butter, salt, and baking soda. Add vanilla. Stir in flour. Roll dough into small balls, place on cookie sheet, and press flat with fork once and at 90 degrees to make cross marks. Bake about 15 minutes.
[Name] Sugar Cookie Cutouts [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT15M [PrepTime] PT39M [TotalTime] PT54M [DatePublished] 2018-12-02T05:21:00Z [Description] Make and share this Sugar Cookie Cutouts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "2 1/2"] [RecipeIngredientParts] ["butter", "vegetable shortening", "sugar", "baking powder", "egg", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.2 [FatContent] 8.4 [SaturatedFatContent] 3.8 [CholesterolContent] 17.9 [SodiumContent] 44.6 [CarbohydrateContent] 14.1 [FiberContent] 0.3 [SugarContent] 4.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Beat first 4 ingredients together in large bowl with electric mixer until blended. Beat in egg and vanilla until fluffy. Stir in flour just until blended. Divide dough in half. Wrap separately. Chill 30 minutes. Roll out 1/2 at a time on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on ungreased cookie sheet 1/2 inch apart. Bake on 350 for 10 minutes or until bottoms are golden. Remove to rack to cool. Decorate as desired.
[Name] Sweet and Hot Onion Bacon Candy [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-12-02T14:33:00Z [Description] These are best served at room temperature. I had to do two batches and cut my bacon in half since I used thick cut bacon. I prefer using peppered bacon but would advise against using maple flavored. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/735494/ykVuBOXQRSxX45jCnX7w_IMG_20181202_075708.jpg" [RecipeCategory] Meat [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["bacon", "maple syrup", "Dijon mustard", "cayenne pepper", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 20.5 [SaturatedFatContent] 6.8 [CholesterolContent] 30.8 [SodiumContent] 396.4 [CarbohydrateContent] 7.5 [FiberContent] 0.1 [SugarContent] 6.3 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] 2 Each [RecipeInstructions] Pre heat oven to 350. Line a rimmed baking sheet with foil. Place an oven save baking rack on your baking sheet and spray with non stick cooking spray. Mix together all ingredients except bacon and microwave for 25 seconds. Lay strips of bacon on rack and coat with mixture. Bake for 20 minutes and check. If bacon requires more cooking time, do so in 10 minute increments. Let cool completely and store in an air tight container in fridge.
[Name] Sourdough Crackers from KAF [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2018-12-02T14:40:00Z [Description] The perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. Found on KAF site one of my favorite places to shop and cruise for recipes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/94/NNTMyWYKRla2UaYDOKFN_KA Sourdough Crackers.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/30/5/dl6XZkewS5afM8sEADg7_Sourdough%20Crackers%20from%20KAF.jpg"] [RecipeCategory] Grains [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "2", NA, NA] [RecipeIngredientParts] ["whole wheat flour", "white whole wheat flour", "sea salt", "unsalted butter", "herbs", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.7 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 6.1 [SodiumContent] 58.6 [CarbohydrateContent] 4.3 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 0.8 [RecipeServings] 20.0 [RecipeYield] 100 crackers [RecipeInstructions] ["Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky], cohesive dough.", "Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.", "Preheat the oven to 350°F.", "Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.", "Working with one piece at a time, roll the dough to about 1/16\" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.", "Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.", "Cut the dough into 1 1/4\" squares; a rolling pizza wheel works well here.", "Prick each square with the tines of a fork.", "Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.", "When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage." ]
[Name] Antipasto Cheese Ball Christmas Tree [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-12-02T14:48:00Z [Description] This cheeseball full of sun dried tomatoes, red bell peppers, chives and seasonings on the inside, the OUTSIDE is where it gets antipasto serious! Serve it on a platter with cold meats such as salami and prosciutto, PLUS crackers!. Found on the blog Café Delights and couldn't just copy on the site, what a show stopper for those special Holiday get togethers [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/75/5/xmMBbrAeSXopxcjQlQom_Antipasto%20Chees%20Ball%20Christmas%20Tree.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/95/iADvJCLDSGykMFgLPqoX_2179395988789195.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/76/95/qryV3z4RemIcoiY5xp9g_2179395925455868.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537695/1ArCP6SSQWrq8QsKHJAM_2179395988789195.jpg" ] [RecipeCategory] Spreads [Keywords] ["Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "2", NA, "1 1/2 - 2", "1/2", "6", NA, NA, NA, "1"] [RecipeIngredientParts] ["cream cheese", "sun-dried tomato", "red bell pepper", "dill pickle", "chives", "parsley", "onion powder", "garlic powder", "salt", "sun-dried tomato", "rosemary", "prosciutto", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 258.9 [FatContent] 24.4 [SaturatedFatContent] 13.0 [CholesterolContent] 72.9 [SodiumContent] 589.3 [CarbohydrateContent] 7.0 [FiberContent] 1.2 [SugarContent] 3.9 [ProteinContent] 4.8 [RecipeServings] 14.0 [RecipeYield] 1 Tree [RecipeInstructions] In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it]. Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate. Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour]! Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese. Serve with crackers of your choice, salami and prosciutto slices rolled up! Recipe Notes. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses. If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes]. Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.
[Name] No Peeling Egg Salad [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-12-02T15:11:00Z [Description] I love egg salad but I hate peeling eggs. This is a game changer. You could also separate the whites and the yolks before you bake. Just make sure to whisk both before you add them to the cupcake tin. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potluck", "Brunch", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1/8", "1/4", "1/8", "1/4", "1", "1", "1", "1", "1/8", "1/8"] [RecipeIngredientParts] ["eggs", "red onion", "celery", "mayonnaise", "Dijon mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.3 [FatContent] 16.7 [SaturatedFatContent] 4.9 [CholesterolContent] 558.0 [SodiumContent] 368.0 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] 1 Cup Each [RecipeInstructions] Preheat oven to 350. Spray a 12 ct cupcake tin with non stick spray. Carefully crack one egg into each tin. Bake for 15 minutes or until they no longer giggle. While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool. When eggs are done, cool on baking rack for 30 minutes. When eggs are cooled, use a tooth pick or plastic knife to looses sides. Carefully separate the whites from the yolk and put each into it's own mixing bowl. Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper. Check for taste and add more of any of the above to your liking. To the same bowl, add onions, celery and almonds. Use a potato masher to mash egg whites to your desired consistency. Add egg whites to yolk mixture and check for taste. Refrigerate for at least three hours for flavors to marry.
[Name] Colonial Hot Buttered Rum [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2018-12-02T15:39:00Z [Description] Make and share this Colonial Hot Buttered Rum recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Healthy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "3", "6", "2", "1", NA] [RecipeIngredientParts] ["brown sugar", "butter", "salt", "hot water", "cinnamon sticks", "whole cloves", "rum", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.2 [FatContent] 10.8 [SaturatedFatContent] 6.7 [CholesterolContent] 29.0 [SodiumContent] 125.9 [CarbohydrateContent] 44.7 [FiberContent] 0.4 [SugarContent] 43.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the brown sugar, butter, salt, and hot water in a 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on low for 5 hours. Stir in rum. Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
[Name] Orange-Pecan Pie [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2018-12-02T15:51:00Z [Description] Made this one Christmas to give as gifts, with a jar of Orange Sauce on the side. It was sooo good! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/O8s2YKXRWuyHfjd2dqNL_1bccb069-aea0-49c9-928a-1cfc6b5c825c.jpg" [RecipeCategory] Dessert [Keywords] ["Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2 -3", NA, "2/3", "1/3", "1", "1 -2", "1/2", "3", "1", "1/4", "1", "1/4", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "shortening", "cold water", "sugar", "sugar", "butter", "margarine", "corn syrup", "salt", "eggs", "pecan halves", "shortening", "sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.5 [FatContent] 33.5 [SaturatedFatContent] 10.5 [CholesterolContent] 90.1 [SodiumContent] 387.1 [CarbohydrateContent] 73.2 [FiberContent] 2.1 [SugarContent] 38.5 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions], until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary]. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.
[Name] Oreo Cookie Salad (No Fruit) [AuthorId] 616177 [AuthorName] muddydog [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-02T19:19:00Z [Description] A kid friendly desert or sweet side dish at your next pot luck. Called "Cookie Salad" where we live, it is fast & easy to make, and easily doubled or tripled for a crowd. My family prefers "Cookie Salad" without the canned fruit you'll find in most recipes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1", "1"] [RecipeIngredientParts] ["buttermilk", "instant vanilla pudding", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.8 [FatContent] 16.9 [SaturatedFatContent] 10.7 [CholesterolContent] 1.6 [SodiumContent] 457.1 [CarbohydrateContent] 50.0 [FiberContent] 1.0 [SugarContent] 39.7 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Crush 12 Oreo Cookies into coarse pieces, set aside. In a bowl, mix buttermilk & pudding mix together. Mix in Cool Whip until smooth. Stir in crushed Oreo Cookies. Chill to set. Top with 6 whole Oreo Cookies immediately prior to serving.
[Name] Southwestern Black Bean and Chicken Corn Chowder [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-02T19:39:00Z [Description] A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1", "1 1/4", "2", "1", "1", "1/2", "1", "1", "3", NA] [RecipeIngredientParts] ["chicken", "garlic", "red bell pepper", "onion", "butter", "potatoes", "frozen corn", "tomatoes with onion and garlic", "evaporated milk", "half-and-half", "sharp cheddar cheese", "black beans", "low sodium chicken broth", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.3 [FatContent] 16.3 [SaturatedFatContent] 9.6 [CholesterolContent] 48.8 [SodiumContent] 723.5 [CarbohydrateContent] 53.4 [FiberContent] 9.3 [SugarContent] 3.0 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.", "Add diced potatoes, chicken broth and taco seasoning.", "Bring to boil then reduce heat to simmer until potatoes are soft.", "Use a hand potato masher to mash the potatoes and thicken soup.", "Add diced tomatoes (may puree first if desired] and corn.", "Add evaporated milk, half and half, shredded cheese and beans.", "Cook another 2-3 min, stirring until cheese is melted.", "Serve topped with diced green onion." ]
[Name] Sautéed Asparagus and Peas [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-12-03T04:36:00Z [Description] Make and share this Sautéed Asparagus and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["unsalted butter", "shallot", "asparagus spear", "salt", "fresh ground pepper", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.2 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 38.2 [CarbohydrateContent] 7.7 [FiberContent] 1.5 [SugarContent] 3.1 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.", "Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.", "Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper] and serve." ]
[Name] Instant Pot Firecracker Candied Pecans [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-12-03T14:10:00Z [Description] You're gonna love this madly addictive gourmet treat: Instant Pot Firecracker Candied Pecans! Perfectly Sweet-Spicy-Salty Maple Sriracha Pecans with a little kick. Makes great homemade Christmas gifts if you managed to not eat them all. &#55357;&#56841; From https://www.pressurecookrecipes.com/instant-pot-firecracker-candied-pecans/ [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["pecan halves", "unsalted butter", "fine salt", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.6 [FatContent] 33.1 [SaturatedFatContent] 5.4 [CholesterolContent] 12.2 [SodiumContent] 193.3 [CarbohydrateContent] 16.1 [FiberContent] 3.8 [SugarContent] 11.1 [ProteinContent] 3.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Make Maple Sriracha Sauce: Mix ¼ cup (63ml] maple syrup and 1 tbsp (15g] sriracha together. Heat up Instant Pot: Heat up Instant Pot using Sauté function (press “Saute” button twice]. Wait until it says HOT (~8 mins]. Add in 2 tbsp (28g] unsalted butter and let it briefly melt. Make Firecracker Candied Pecans: Add in all maple sriracha sauce and give it a quick mix. Once the mixture starts to bubble, add in 2 cups (220g] pecan halves and ¼ tsp fine salt. Stir and coat pecans well with maple sriracha sauce. Taste & adjust seasoning accordingly. Let the pecans caramelize in the mixture for roughly 3 - 4 minutes. *Pro Tip: pecans are done when you see the maple sriracha mixture darken. Serve Firecracker Candied Pecans: The pecans will stick together once they are chilled. So, spread them apart and let them cool completely in a single layer on a parchment paper in a tray. Get ready to be madly addicted to these firecracker candied pecans! Dive in & enjoy!~ .
[Name] 2 Ingredient Dough Weight Watchers [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-12-04T12:55:00Z [Description] This has been the talk of our weight watchers meeting and people are using it for everything from pretzel bites, to pizza and even calazones. I've used it for biscuits myself but can't wait to try some of the others. Depending on what you want to make with this dough the serving sizes will be different, but the whole entire dough recipe is 11 smart points. Please use your recipe builder. I divide it into 4 servings and comes out to about 3 points. Fair warning it's a very sticky dough to work with so there's a learning curve getting used to working with it, but just flour the surface you're using and your hands well. As a disclaimer this is NOT up to regular dough standards but a nice alternative when hoping to cut down on calories [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/03/qRi3eA8ZQSaLJWZ2Cyjc_2%20ingredient%20calazone2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/32/0/lqDiCi8RGWlTwLPjWrbg_Weight%20Watchers%202%20ingrediant%20dough.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1"] [RecipeIngredientParts] ["self-rising flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.5 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 414.6 [CarbohydrateContent] 23.3 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Preheat Oven to 350 degrees. Combine both ingredients inside a mixing bowl and blend until ingredients have formed. *if your dough still feels a little sticky, sprinkle flour onto dough until it feels solid and easy to separate. Continue to kneed the dough for 2 to 4 minutes. Next, coat the cutting board with flour and begin to dived your dough into for even pieces. To roll into bagels, donuts, pretzels, turnovers, or calzones. Place items on parchment paper or foil. Brush on the egg wash. (beat together one egg with a fork and brush it on the dough (this is optional]. Add seasoning of choice. Bake at 350 degrees for 18 to 22 minutes. See notes for more details. NOTES: Depending on what you want to make with this dough the serving sizes will be different, but the whole entire dough recipe is 11 smart points. Please use your recipe builder. Don’t have self-rising flour? You can substitute with a mix of 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¾ teaspoon salt!
[Name] PANETTONE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-12-04T16:37:00Z [Description] Most recipes out there take days to prepare but with this delicious one, you can make your Panettone and eat it too... on the same day! VIDEO https://www.youtube.com/watch?v=Dp2YdJfxiTs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9dhe7RyETh6P0uDdwa2x_Panettone-oo-1_Fotor-2-1024x768%5B1%5D.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1", "1/4", "3 1/4", "2", "1", "1", "1", "3", "1 1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["raisins", "sultana", "dark rum", "warm water", "active dry yeast", "warm water", "unbleached all-purpose flour", "granulated sugar", "lemon zest", "orange zest", "sea salt", "eggs", "pure vanilla extract", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3800.2 [FatContent] 125.7 [SaturatedFatContent] 66.4 [CholesterolContent] 968.0 [SodiumContent] 2618.0 [CarbohydrateContent] 591.2 [FiberContent] 27.4 [SugarContent] 211.5 [ProteinContent] 79.3 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["In a bowl, combine golden raisins with raisins. Add rum and warm water, stir and let it sit for 2 hours. One hour later, add candied fruits, stir and let sit for the remaining time; stir often so fruits can absorb liquid.", "In a bowl of a stand mixer, combine yeast, warm water and agave nectar. Let it rest for 30 minutes.", "Meanwhile, in a medium bowl, combine flour, sugar, lemon & orange zest and sea salt; whisk for 2-3 minutes to incorporate air; set aside. In another bowl, beat together eggs, vanilla and lemon extract; set aside.", "With the dough hook attachment, add flour mixture to yeast and on low speed process until ingredients are well blended, about 1 ½ to 2 minutes. Add beaten egg mixture and ¼ cup butter; process on medium speed for 2 minutes. Stop, add remaining ¼ cup butter and scrape the sides of the bowl. Increase speed to medium-high and knead dough for 20 minutes, stopping frequently to clean the sides of the bowl. At the end, if it’s too sticky, add 2 tablespoons flour and proceed for another 2 minutes.", "With hands greased with butter, transfer dough onto a light floured work surface. Sprinkle a little flour and work dough, bringing into a ball. Add half of fruit mixture with liquid left at the bottom of the bowl, and keep rotating dough until incorporated. Add half of the remaining fruit mixture and continue with the same technique. It would seem that there’s not enough dough for the amount of fruits so spread dough into a rectangular shape and add more fruits in the center, folding over until all the fruits are used.", "Form a ball and transfer dough in a large bowl greased with grapeseed oil (or other flavorless oil]. Cover with plastic wrap lightly oiled followed with a clean dish towel. Place bowl in a draft-free spot (such as in the oven with temperature off] and let it rise for 2-3 hours or until it triples in size.", "Transfer dough to a lightly floured work surface and with hands greased with butter knead the dough into a ball. Place it seam side down in a Panettone paper mold that is greased as well with butter. Pop it into a butter-greased Panettone pan, cover with plastic wrap and dish towel. Transfer back to a draft-free spot for 1 to 2 hours or until the dough rise above the top of the pan.", "Preheat over to 375ºF. Carefully remove the plastic wrap and gently brush the top with an egg wash. If desired, sprinkle some powdered sugar on top. Transfer load to preheated oven and bake for 45 minutes or until a cake tester inserted in the middle comes out moist but not wet.", "Turn off the heat and leave the bread in the oven with the door ajar to prevent it from deflating – 30 minutes should be sufficient. Let the Panettone cool completely before serving.", "To store, wrap the Panettone with plastic wrap and then with aluminum foil; keeps for 1 week at room temperature." ]
[Name] Banana (Ginger) Bread Houses [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2018-12-04T16:51:00Z [Description] Spruce up your gingerbread houses this year by making them out of banana bread instead! Your family and friends will love them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/3YNsz1U3QAGWAPMYGxwi_Horizontal%20Solo%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/4S11p067RdmvcOs32u1D_Horizontal%20Solo%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/TzLZ470VSDefSqOPLvnd_Horizontal%20Beauty%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/bOfs0qGlRby1vlk8Fb5h_Horizontal%20Solo%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/D0HZoSO9QTWNAqZUbgax_Horizontal%20Beauty%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/OdtD3MbTjOwQiG19CRiW_Horizontal%20Beauty%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/RvjQmK8YSWymcirasQYv_Horizontal%20Beauty%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/CC07W9wCQ5aXZyqTcg56_Horizontal%20Beauty%205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/XF0oNjR1Q6iTNGPKrNde_Step%207.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/LmR7zQFyRQOG01maCUIX_Step%208.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/CVVt3SmuWlRvRn4BIpAW_Step%209.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/ItXc7h1XTW2tiRdD0s8u_Step%2010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/4J5wJCCS8GECDpNH0rgT_Step%206.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/tdbzS8IRueqYVURkRs4Y_Step%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/BfKnPqbrQhS8IImBkync_Step%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/wUpBXE14QNOp3bGLKeF6_Step%205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/eLCxVWX9REGypzeL4Lnr_Step%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/05/c2orltYyTZOqHA9RBsEZ_Step%202.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Tropical Fruits", "Fruit", "Christmas", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "2", "4", "6", "1", "8", "1/2", "1", "1", "1", "3", "3", "3 1/4", "3", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "salt", "ground cinnamon", "ground nutmeg", "ground ginger", "ground allspice", "ground cloves", "ground black pepper", "butter", "granulated sugar", "eggs", "bananas", "vanilla", "cream cheese", "butter", "vanilla", "powdered sugar", "salt", "milk", "powdered sugar", "cream of tartar", "warm water", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.2 [FatContent] 22.0 [SaturatedFatContent] 13.1 [CholesterolContent] 99.0 [SodiumContent] 493.7 [CarbohydrateContent] 95.1 [FiberContent] 1.7 [SugarContent] 73.5 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 3 houses [RecipeInstructions] ["1.\tPreheat oven to 350º F. Line three 8-inch disposable loaf pans with parchment paper and set aside.", "2.\tIn a large bowl, whisk together the flour, baking soda, baking powder, salt and spices.", "3.\tCream together the butter and sugar on high, until light and fluffy, about 5 minutes. Add the eggs and beat until well combined. Stir in the bananas and vanilla extract.", "4.\tAdd the dry ingredients and blend until just combined. Use a rubber spatula to incorporate the batter as best you can from the bottom. Divide evenly among the prepared pans and bake until a toothpick inserted in the middle comes out clean, about 55 minutes to 1 hour. Remove from the oven and let cool completely.", "5.\tTo make the cream cheese frosting, beat the cream cheese, and butter until light and fluffy, about 5 minutes. Add the powdered sugar, a cup at a time, mixing well after each addition. Once all the powdered sugar has been added, add the salt milk and cream and beat on high until smooth and fluffy, about 5 to 7 minutes. Transfer to a bowl (or several bowls if you plan on coloring them with food coloring].", "6.\tTo make the royal icing, in a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff.", "7.\tTo assemble the houses, remove the loaves from the pans. Working with one at a time, cut and stack as desired to create the base of each house and a roof. Use a serrated knife to carve out the banana bread to desired look. You can apply a thin layer of cream cheese frosting to ensure the pieces hold.", "8.\tOnce the houses have been assembled, decorate as you’d like using the cream cheese frosting, royal icing and various candies!" ]
[Name] Crockpot Sausage Stuffing [AuthorId] 170129 [AuthorName] JacksonRoykirk [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-12-04T20:16:00Z [Description] Why use the bird for your container? Use your crockpot and and your stuffing will be ready when you are. I've cooked this with several variations. Lately the family likes cranberries instead of apples so I use water instead of the apple cider and put in 1 1/2 cups of cranberries and omit the apples. I think the key to this stuffing is Bells Stuffing Mix. It really smells and tastes wonderful. For the sausage, I use one of those breakfast sausage rolls. To plump up the cranberries, put them in hot water while you cook the sausage, onions and celery. Use that water for the recipe so that you don't pour any favor down the drain. 16 oz of Bells Stuffing says it stuffs a 20 lb bird but with all the extras here, I'm sure we're talking 25 lbs so this makes a decent amount of stuffing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.1/90/25/1/6GRgHAzzQWiPUoEoEA7X_33E8E9E0-CB54-49E0-8DE6-475BDE6A30D4.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.1/90/25/1/3AbeSowPSR6GJAejaau2_E221E5FD-3498-46FA-B312-EA27C93E5BA3.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.1/90/25/1/DlmmSP6iSHSYz7izh3dc_44F83175-6F4D-49F5-BA99-DC5329AAD277.jpeg" ] [RecipeCategory] Thanksgiving [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "2", "1 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "celery", "pork sausage", "butter", "apples", "apple cider", "water", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.5 [FatContent] 18.3 [SaturatedFatContent] 7.3 [CholesterolContent] 45.3 [SodiumContent] 982.1 [CarbohydrateContent] 40.0 [FiberContent] 2.5 [SugarContent] 7.2 [ProteinContent] 12.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place sausage in a cast iron skillet. Turn on heat to medium and while the sausage cooks break sausage into small pieces. Drain fat then place sausage into large mixing bowl. Add apples and Bells stuffing mix to mixing bowl and mix with a wooden spoon. Melt butter in the same skillet. Saute onions and celery in butter until tender and pour mixture over other ingredients in mixing bowl. Combine ingredients once more while your pour cider and water over the mixture. Stuff your crockpot. Put your crockpot on low. Let cook for 4-6 hours.
[Name] Two of Everything Soup [AuthorId] 2002353591 [AuthorName] Patricia T. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-04T20:17:00Z [Description] This is one of the easiest things I have ever cooked. It is a soup with hamburger meat, vegetables, potatoes and chopped rotel chilies. It is very popular when I make it and doesnt last long. You will love it ! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002353591/1fHhQdqTqyGgacUhxifZ_FROM%20PHONE%202018%20048.jpg" [RecipeCategory] Winter [Keywords] ["< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["hamburger meat", "rotel", "potatoes", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 751.5 [FatContent] 36.3 [SaturatedFatContent] 13.8 [CholesterolContent] 155.1 [SodiumContent] 983.1 [CarbohydrateContent] 54.4 [FiberContent] 6.7 [SugarContent] 3.2 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger meat add garlic powder and pepper to season. Drain meat. Add meat and all canned ingredients into large covered 2qt pan. Heat for 30 minutes. Serve with warmed Sourdough bread.
[Name] Pioneer Woman's Hot Chocolate, Slightly Modified [AuthorId] 173838 [AuthorName] rochsann [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-12-04T20:18:00Z [Description] I usually make hot chocolate with cocoa powder, but being out of that ingredient, I tried the Pioneer Woman's recipe that calls for semi-sweet chocolate chips. The result was rich and creamy, even though I used four cups of milk rather than the milk/half-n-half mixture her recipe called for. I wondered if I could combine the chips and milk enough to be rid of any tiny chocolate flakes; I came close, but a few remained. Another member of our Christmas tree-cutting party told me how much she enjoyed the hot chocolate, because of the tiny chocolate flakes in it :) (and the tiny splash of peppermint schnapps my husband added to it), so the hot chocolate turned out perfectly.   [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["milk", "sugar", "vanilla extract", "ground cinnamon", "cinnamon stick", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.3 [FatContent] 14.3 [SaturatedFatContent] 8.7 [CholesterolContent] 22.8 [SodiumContent] 82.8 [CarbohydrateContent] 26.2 [FiberContent] 1.7 [SugarContent] 16.0 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] 4 Cups [RecipeInstructions] Warm the milk in a medium saucepan over medium-low heat. . Stir in chocolate chips. Stir until melted (\"though there will still be lovely particles of chocolate throughout,\" the Pioneer Woman's words, not mine.]. If it's too chocolatey for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar (I added the sugar]. Serve in mugs, and it should be rich and creamy, and perhaps even better with whipped cream and/or marshmallows.
[Name] Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips [AuthorId] 173838 [AuthorName] rochsann [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-12-04T20:19:00Z [Description] Make and share this Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "2/3", "2/3", "1", "2", "2 1/4", "1"] [RecipeIngredientParts] ["water", "baking soda", "salt", "unsalted butter", "granulated sugar", "brown sugar", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1557.0 [FatContent] 102.3 [SaturatedFatContent] 62.3 [CholesterolContent] 286.7 [SodiumContent] 1284.4 [CarbohydrateContent] 173.4 [FiberContent] 7.4 [SugarContent] 160.8 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Preheat oven to 375 degrees F. Combine flour, baking soda, and salt in a small bowl. Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula. Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture. Add flour mixture gradually, beating until mixed. Stir in chocolate chips. Stir in nuts (optional]. Drop by rounded tablespoon onto a lightly greased cookie sheet. Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking. Enjoy! (And probably share].
[Name] Cheez Whiz Hot Shrimp Dip [AuthorId] 2000929690 [AuthorName] Gail L. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-12-04T20:20:00Z [Description] Make and share this Cheez Whiz Hot Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4 - 1/2", "6", "1 - 1 1/2", "4", "3", "15"] [RecipeIngredientParts] ["butter", "margarine", "water", "mild green chilies", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.7 [FatContent] 16.9 [SaturatedFatContent] 10.6 [CholesterolContent] 55.1 [SodiumContent] 1090.6 [CarbohydrateContent] 5.6 [FiberContent] 0.3 [SugarContent] 4.0 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 appetizer [RecipeInstructions] melt butter/margarine in fondue pot, small sauce pan or small slow cooker. drain, rinse and press excess moisture out of mushrooms - chop to bite size if needed. saute mushrooms in butter/margarine until warmed through. add cheez whiz, shrimp, mild green chilies and dashes of Worcestershire sauce. Heat on low stirring every few minutes until warm and blended.
[Name] Korean Beef (Ground Beef) [AuthorId] 2002312797 [AuthorName] givemiamore [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-12-04T20:21:00Z [Description] Inspired and altered from Taste of Home recipe, this recipe is easy to do and has great flavor! An absolute favorite for a weeknight dinner. I tried the Taste of Home recipe and felt that we needed more sauce to flavor the rice so I just halved the beef and added some sauteed vegetables for a more colorful dish. (For serving more people, just add an extra 1/2 lb of beef, repeat the sauce instructions and add another cup of rice!) https://www.tasteofhome.com/recipes/korean-beef-and-rice/ [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/11/zioWUsYrSGmI84Iz8FCM_IMG_20190129_181100403.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/11/U7ZNOSI9ReSo75A8uAV4_IMG_20190129_181306098.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/11/t3gSPNunSJGqM9eZjawO_IMG_20190129_181254342.jpg"] [RecipeCategory] Rice [Keywords] ["Meat", "Korean", "Asian", "Healthy", "Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "3", "1/4", "1/4", "2", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "white rice", "brown rice", "garlic cloves", "brown sugar", "soy sauce", "ground ginger", "crushed red pepper flakes", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.3 [FatContent] 22.1 [SaturatedFatContent] 7.4 [CholesterolContent] 77.1 [SodiumContent] 2100.9 [CarbohydrateContent] 106.4 [FiberContent] 3.1 [SugarContent] 27.4 [ProteinContent] 31.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, saute sliced onions and peppers in a small amount of butter. In large saucepan, crumble ground beef under medium heat. Add minced garlic to the beef. Stir and cook until brown. When vegetables at desired tenderness, add to beef mixture. Stir occasionally. In a medium mixing bowl, add brown sugar, soy sauce, sesame oil, pepper, crushed red pepper and ground ginger. Whisk ingredients. When ground beef is fully cooked, pour sauce into the pan. Reduce heat to low and simmer for additional 2-3 minutes. In a serving bowl, add cooked rice, then top with ground beef and sauce. Enjoy!
[Name] Chicken Mixiotes With Nopales [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-12-04T20:21:00Z [Description] Mixiotes is a dish typical of Mexico, generally of meat containing chili peppers and steamed. This recipe for chicken mixiotes will please you for its traditional flavor of spices and aroma that emerges when you open them. (Recipe from Kiwilimon). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/12/qp42oq4rTm2dzIVm5y48_IMG_20181129_144446.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "6", "2", "1", "2", "2", "2", "1/2", "1/2", "2", "2", "2", "4", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "dried ancho chiles", "oregano", "peppercorns", "cloves", "bay leaves", "cumin", "chicken thighs", "chicken legs", "nopales", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.1 [FatContent] 21.7 [SaturatedFatContent] 5.4 [CholesterolContent] 108.8 [SodiumContent] 106.8 [CarbohydrateContent] 9.9 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a pan over medium heat and cook the tomatillos, onion, garlic. Add the chiles and cook a few minutes on low heat, being careful not to burn them. Add the spices, pour the orange juice, cook for 2 minutes to soften the peppers, season with salt. Cool slightly. Blend the previous preparation until a thick sauce is obtained. In a bowl add the chicken pieces, pour the sauce, and mix. On a sheet of aluminum foil place an avocado leaf on top, then the piece of chicken, some nopales, and close. Place the mixiotes on the steam rack and cook for 90 minutes.
[Name] Buffalo Chicken Chili [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-12-04T20:47:00Z [Description] This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/13/zQS2gfNSW2N8i2IMi0Ay_DSC04673-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/13/Zi8ejv4KQNC5vKr2W7Dt_DSC04674-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/13/XzlpnFTuQfixiB12u9SQ_DSC04668-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/13/nWPcc3tSpW753Ldxlzgb_Buffalo%20Chicken%20Chili%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/13/dsxCkLuKQAKuRrVo9ggN_Buffalo%20Chicken%20Chili%202.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "2", NA, NA, "1", "1", "6", "2", "2", "1 1/2", "2", "6", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "carrot", "yellow onion", "celery", "garlic cloves", "salt", "pepper", "dark red kidney beans", "diced tomatoes", "lager beer", "chicken broth", "cornstarch", "chicken", "frozen corn kernels", "blue cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.6 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 404.1 [CarbohydrateContent] 55.0 [FiberContent] 12.0 [SugarContent] 5.8 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes. Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes. Add beans, tomatoes, beer and ranch seasoning. Stir. Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine. Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened. Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through. Taste and season with salt and pepper if needed. Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.
[Name] Cheesy Shepherd’s Pie Potato Skins [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2018-12-04T20:52:00Z [Description] These crispy potato skins are packed with the classic shepherd’s pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/3IrDarccTTuIx3IRxFFg_DSC04749-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/HJC3lBuUQ3aSYwyKUMWu_DSC04744-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/4AILUOfMRLm037emCABD_DSC04747-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/FwsjLSqQmat63vMAh9Fg_Sheperds%20Pie%20Potato%20Skins%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/2NtrWKZYSkaqQ0ytaM76_Sheperds%20Pie%20Potato%20Skins%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/14/xxXhu5DSDepZOmHpUG5P_Sheperds%20Pie%20Potato%20Skins%203.JPG"] [RecipeCategory] Stew [Keywords] ["Potato", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["10", NA, "1/2", "2", "1/2", "1/2", "1", "1/2", "1/2", "1 1/4", NA, NA, NA, "1", NA, NA] [RecipeIngredientParts] ["idaho potatoes", "olive oil", "yellow onion", "garlic cloves", "thyme", "ground beef", "flour", "beef broth", "Worcestershire sauce", "salt", "pepper", "white cheddar cheese", "sour cream", "parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 414.7 [FatContent] 13.4 [SaturatedFatContent] 7.0 [CholesterolContent] 48.8 [SodiumContent] 290.3 [CarbohydrateContent] 55.2 [FiberContent] 7.4 [SugarContent] 2.7 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife. When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins. Place the potato skins, flesh side down on two parchment-lined baking sheets. Reserve the potato flesh for another use. Preheat oven to 400°F. Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes. Add the ground beef. Cook until browned, breaking up with a wooden spoon. Sprinkle the flour over and stir, cooking for 1 minute. Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes. Add the peas and carrots and let simmer for 5-7 minutes. Season with salt and pepper. Turn heat to low, cover, and keep warm. Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy. Flip potato skins over and fill each skin with about 2 tablespoons of cheese. Top the cheese with 2 tablespoons of the meat mixture. Bake for 7-10 minutes until the cheese is melted. Top with a dollop of sour cream and a sprinkle of parsley.
[Name] Jambalaya Pot Pies [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-12-04T20:54:00Z [Description] This comforting Louisiana favorite is transformed into a flavorful appetizer, packed with shrimp, andouille sausage and chicken in a rich Cajun sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/R3EWKViRMqNMfsQT8vsZ_DSC04738-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/iZoaesbCQpybPn5AvisJ_Jambalaya%20Pot%20Pies%204.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/mjvlWj1gS42pcFE6hsLF_DSC04737-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/U92hWn6Rq2rllw479vLd_DSC04741-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/pQg1fVeCQmuzX9s5feTy_Jambalaya%20Pot%20Pies%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/yK45XQptR1SXIpM3xQfY_Jambalaya%20Pot%20Pies%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/15/RZA1Ff1GRWGUaTeS9MAB_Jambalaya%20Pot%20Pies%203.jpg"] [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Stew", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["2", NA, "2", "1/2", "1", "1", "1", "1", "4", NA, NA, "3", "1", "1", "1/4", "1/2", "1", "1", "2", "1/2", "2", NA] [RecipeIngredientParts] ["puff pastry shells", "olive oil", "andouille sausages", "yellow onion", "celery", "green bell pepper", "garlic cloves", "salt", "pepper", "flour", "gumbo file", "dried thyme", "salt", "crushed tomatoes", "chicken broth", "Worcestershire sauce", "frozen shrimp", "heavy cream", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.2 [FatContent] 39.9 [SaturatedFatContent] 10.7 [CholesterolContent] 110.8 [SodiumContent] 982.7 [CarbohydrateContent] 49.6 [FiberContent] 2.2 [SugarContent] 2.0 [ProteinContent] 25.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.", "Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.", "Add the chicken and sausage and sauté until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.", "Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and sauté until softened, about 10 minutes.", "Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.", "Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and ½ teaspoon salt.", "Stir and let simmer for 2-3 minutes.", "Add chicken and sausage back in and continue to simmer for 3-4 minutes.", "Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.", "Stir in the heavy cream. Season with salt and pepper.", "Scoop into warm puff pastry shells and garnish with chopped parsley." ]
[Name] Mini Buffalo Chicken Cheesesteaks [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-12-04T20:59:00Z [Description] These party-style chicken cheesesteaks are flavored with Buffalo sauce and blue cheese and garnished with fresh herbs. A heavy drizzle of Cheez Whiz really takes it to a new level. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/lngBqHhRRiOlsyiofM3n_DSC04762-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/TxYGNfm2ShCnMdirq2mS_791B04CC-D4E8-4D9E-9DF6-AD9F84A8C29B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/get0MP9kTH6HmmcWcEtz_70D3D6F8-ABE0-471B-B4BC-8851FC2E7E3B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/6AOIGiO2QW2U1UtqMuDd_DB1FF996-34A6-4A54-96F8-1757DB48CD35.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/7NYtTvf7TuyG8dUcFclm_DSC04763-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/a9hk5VSRQWGI6EtV4Cox_DSC04765-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/g6AtLmxRuKNfvM6F7Ml5_Buffalo%20Chicken%20Cheesesteaks%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/16/zbuGpikFT9SjvbvVhGrZ_Buffalo%20Chicken%20Cheesesteaks%202.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", NA, NA, "2", "1/2", "3/4", "1/2", "1", "6", NA, NA] [RecipeIngredientParts] ["olive oil", "green bell pepper", "yellow onion", "salt", "pepper", "chicken", "heavy cream", "blue cheese", "green onion", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.9 [FatContent] 22.3 [SaturatedFatContent] 12.8 [CholesterolContent] 68.6 [SodiumContent] 1196.6 [CarbohydrateContent] 37.5 [FiberContent] 2.1 [SugarContent] 5.3 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and sauté until softened slightly, about 3 minutes. Add onion and season with salt and pepper. Sauté until softened, about 7 minutes. Stir in the chicken. Add heavy cream, buffalo sauce and blue cheese. Stir and cook until heated through, about 3-5 minutes. Season with salt and pepper. Turn heat to low and keep warm. Microwave the Cheez Whiz in a heat safe bowl for about 90 seconds, stirring every 30 seconds. Wrap the rolls in damp paper towels and microwave for 90 seconds. Fill each roll with buffalo chicken mixture, drizzle with warm Cheeze Whiz, and garnish with green onions, parsley and blue cheese crumbles.
[Name] Nutella Cream-Stuffed Beignets [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2018-12-04T21:05:00Z [Description] These fried beignets are filled with a dreamy Nutella cream and dusted with confectioners’ sugar. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/SkboKLwxQcqkBn0pgUiX_DSC04796-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/fca2zznIQrGDLw7mZ4fX_DSC04795-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/f0CYAtmLTCaiLc9vpGeL_DSC04793-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/LkM89lJmQWm1VTLb3iM1_Beignets%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/3cukBPreTnyX0JG4Ytf0_Beignets%203.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/jpk2WgWlQpyJ4KGTUTZE_Beignets%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/TxUPuicQSNyt7venf5cz_Beignets%205.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/17/VVgyDNnbSbKMtq10hy7L_Beignets%201.JPG" ] [RecipeCategory] Sweet [Keywords] ["For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1", "2", "1", "1/2", "1/4", "1", "1", "1/4", "1", NA, "1", "1 1/2", NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "evaporated milk", "unsalted butter", "sugar", "egg", "vanilla extract", "water", "active dry yeast", "heavy whipping cream", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.7 [FatContent] 17.0 [SaturatedFatContent] 12.7 [CholesterolContent] 41.5 [SodiumContent] 318.9 [CarbohydrateContent] 35.0 [FiberContent] 1.9 [SugarContent] 14.6 [ProteinContent] 5.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Note: the estimated time does not include refrigerating overnight.", "Whisk together flour, baking powder, and salt in a bowl.", "In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.", "Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.", "Gradually whisk the yeast mixture into the evaporated milk mixture.", "Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.", "Add remaining 1 ½ cups flour and stir to combine.", "Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.", "Heat about 2 inches of oil in a Dutch oven to 375°F.", "Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.", "Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.", "Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.", "Punch down dough and turn out onto a lightly floured surface.", "Roll out the dough to a 15-inch circle, about 1/8 inch thick.", "Trim the circle into a 12” square.", "Cut 20 squares that are 2 ½ inches each.", "When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.", "Drain the beignets on a paper towel lined sheet tray.", "Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.", "Dust heavily with confectioners’ sugar and enjoy!" ]
[Name] Red Velvet Crepes With Cheesecake Filling [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2018-12-04T21:10:00Z [Description] These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/SSHQ6iAkS22tilHbWXEX_DSC04654-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/wXrQAhHlTheOSDapqYAC_Red%20Velvet%20Crepes%205.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/dwnxSif3T3qfCmvaViPJ_DSC04649-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/Nq4KbCN2SF6laM32O1o2_DSC04652-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/hgLHN7xRDCNL5ev3aHcp_Red%20Velvet%20Crepes%203.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/NJ9ZlnO1SN2tJZxTdNIC_Red%20Velvet%20Crepes%204.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/z3ozXKWQGIaEnm1YDDgB_Red%20Velvet%20Crepes%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/18/OaRF49BxTWCrcRzdSLuT_Red%20Velvet%20Crepes%202.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Breakfast", "Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/2", "2", "2", "1", "1", NA, NA, "16", "1", "4", "1", "1/4", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "eggs", "butter", "vanilla extract", "cream cheese", "powdered sugar", "unsalted butter", "vanilla extract", "salt", "confectioners' sugar", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.1 [FatContent] 21.2 [SaturatedFatContent] 12.1 [CholesterolContent] 89.4 [SodiumContent] 336.6 [CarbohydrateContent] 29.5 [FiberContent] 0.9 [SugarContent] 16.2 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 12 crepes [RecipeInstructions] Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth. Add about 3/4 teaspoon of red gel food coloring and blend until combined. Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips. Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature. Uncover the crepe batter and give it a quick whisk. Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray. Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet. Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes. Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed. Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes. Serve with a dust of confectioners’ sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.
[Name] Reuben Egg Rolls [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2018-12-04T21:14:00Z [Description] The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/wFXZce2TRmwLWiFbyaRH_DSC04770-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/4ILVthPGTaigy6WfykDX_Reuben%20Egg%20Rolls%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/kEYpN1ijQnFfz7quZsm4_Reuben%20Egg%20Rolls%203.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/aeuDzcyrRLqPFuGAaCup_DSC04773-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/DtftP5jpSHPUnVMInCfs_DSC04768-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/VorlLQVpQZOcWN2iWEZx_Reuben%20Egg%20Rolls%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/19/0miggvTFSDKbJs8nhBrb_Reuben%20Egg%20Rolls%202.JPG"] [RecipeCategory] Cheese [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/3", "1/4", "1/8", "1/8", "1/8", NA, "1/2", "1/2", "1/2", "1", "8", NA] [RecipeIngredientParts] ["sauerkraut", "onion powder", "garlic powder", "salt", "corned beef", "swiss cheese", "sharp white cheddar cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.0 [FatContent] 14.3 [SaturatedFatContent] 5.3 [CholesterolContent] 70.3 [SodiumContent] 726.0 [CarbohydrateContent] 20.9 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 8 eggrolls [RecipeInstructions] Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge. Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F. Beat egg and a splash of water together in a small bowl. Finely chop the corned beef. Add the Swiss cheese and cheddar cheese to a bowl and mix to combine. Beat the egg with a splash of water in a small bowl. Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond. Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you. Brush all four edges with egg wash. Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers. Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown. Drain on a paper towel lined plate. Serve with the dipping sauce.
[Name] ROAST PORTOBELLO MUSHROOMS WITH CAULIFLOWER PARMESAN STUFFING [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-12-05T02:48:00Z [Description] Make and share this ROAST PORTOBELLO MUSHROOMS WITH CAULIFLOWER PARMESAN STUFFING recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3 -4", "1/2", "1", "1"] [RecipeIngredientParts] ["portabella mushroom", "cauliflower", "parsley", "parmesan cheese", "thyme", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.6 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.3 [SodiumContent] 66.4 [CarbohydrateContent] 1.6 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Clean mushrooms & remove stems. Place on baking sheet and put in oven for 20 minutes. Mix diced cauliflower with remaining ingredients, crushing fried onions to resemble the texture of panko bread crumbs. Remove mushrooms, notice they are filled with brown liquid. This is tasty! Add stuffing right on top, it will be absorbed. Stuffing should more than fill mushroom caps, making little round mounds. Sprinkle with salt and bake for another 10 minutes.
[Name] My Favorite Apple Crisp (No Oats) [AuthorId] 672534 [AuthorName] Cook In Southwest [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-12-05T03:13:00Z [Description] This is my favorite recipe for apple crisp. I'm not sure where it came from, and it is similar to others here, but it is not overly sweet and can be adjusted to your taste in so many ways I can't count. I don't usually recommend any particular variety of ingredients, but in this case, I will make an exception and recommend honeycrisp apples and pecans. It is still good with walnuts or other kinds of nuts, but pecans are the best in my opinion. Honeycrisp apples retain their shape when cooked and are sweet enough on their own to allow for a minimal amount of added sugar. I think this is best served warm with ice cream, but that's entirely up to you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/21/h6o2dq3CSnW8GcDdMgnr_apple-crisp.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "1/2", "3/4", "1 -2", "1 -2", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "cinnamon", "nutmeg", "brown sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.9 [FatContent] 15.7 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 136.6 [CarbohydrateContent] 51.1 [FiberContent] 0.8 [SugarContent] 27.3 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees Fahrenheit.", "Sift together dry ingredients.", "Cut in the butter until fine. (You may use a food processor with blade to cut in the butter.].", "Put 1-2 cups water or apple cider (depending on the juiciness of the fruit] in the bottom of a 9\" x 13\" baking dish.", "Sprinkle with brown sugar, cinnamon, and salt.", "Add sliced, peeled apples (about 5-6 apples, enough to cover the bottom of the baking dish.].", "Top with dry mixture.", "Bake 45 min., or until browned." ]
[Name] Parmesan-Roasted Cauliflower & Zuchinni Slices [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-12-05T03:25:00Z [Description] Make and share this Parmesan-Roasted Cauliflower & Zuchinni Slices 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/2270337/DemMn4okT7dMsTLGZOXQ_inCollage_20181204_222401434.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["cauliflower", "red onion", "olive oil", "adobo seasoning", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.1 [FatContent] 14.1 [SaturatedFatContent] 3.7 [CholesterolContent] 11.0 [SodiumContent] 236.5 [CarbohydrateContent] 10.4 [FiberContent] 3.4 [SugarContent] 4.1 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F. Cut cauliflower into florets & cut florets into this slices.", "Pour oil into small bowl. Line a baking sheet with parchment paper, and spread out the cauliflower so each piece lies flat.", "Roast cauliflower for 20 minutes. Meanwhile, cut onion into quarters and then into thin slices.", "Cut zuchinni in half lengthwise, then cut each long half into 2 shorter halves. Cut each short quarter into slices similar to french fries.", "Remove cauliflower from oven. Add the onions & zuchinni. Brush all veggies with oil, making sure to coat both sides of each piece. Sprinkle with parmesan and Adobo.", "Roast for about 12 minutes, then turning veggies once. Roast for another 12 minutes.", "Veggies are done when they begin to move past tender to crispy. Do a taste test and decide if they're done or if you want them crispier. If done. Remove from oven & serve, otherwise follow last step below.", "Turn oven up to 400 and remove pan from oven. Fold parchment in from outside, gathering corners & edges in the middle so you can pick it up like a bag holding the veggies, and gently shake to mix contents. Replace on baking sheet, ensure all veggies are laying individually, and continue baking in 5 minute increments, until you've reached your desired crispiness preference." ]
[Name] Vienna Sausages and Pasta in Mustard Sauce [AuthorId] 67366 [AuthorName] GuyBig [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-12-05T22:10:00Z [Description] Make and share this Vienna Sausages and Pasta in Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4"] [RecipeIngredientParts] "mustard" [AggregatedRating] nan [ReviewCount] nan [Calories] 392.0 [FatContent] 15.2 [SaturatedFatContent] 5.0 [CholesterolContent] 56.7 [SodiumContent] 986.5 [CarbohydrateContent] 46.6 [FiberContent] 3.5 [SugarContent] 1.1 [ProteinContent] 16.3 [RecipeServings] 2.0 [RecipeYield] 2 cups [RecipeInstructions] Slice up the vienna sausages and heat them up in the liquid from the can at medium high. Add a can's worth of water to the pan. Add in the cooked pasta. Mix it up. When it's all heated up, turn off the heat, and add in the mustard -- that's the sauce. It tastes and looks much better than how super cheap it is. This works with any small pasta shapes, not just elbows.
[Name] Croatian Pork Jelly [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2018-12-06T11:49:00Z [Description] This traditional and inevitable part of the Croatian holiday table has bouncy texture and deliciously meaty flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/KrdbJpAdRP2F5Md6n5Jh_EC_Croatian%20pork%20jelly.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "Winter", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "400", "300", "10", "1", "3", "300", "3", "1", "40", "1"] [RecipeIngredientParts] ["ham hocks", "peppercorns", "sea salt", "bay leaves", "red wine vinegar", "cold water", "carrot", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.6 [FatContent] 15.7 [SaturatedFatContent] 5.7 [CholesterolContent] 47.5 [SodiumContent] 1801.5 [CarbohydrateContent] 3.1 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 31.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Carefully trim and clean the meat and place all pieces in a large pot with peppercorns, salt and bay leaves. Cover with water, 2-3 fingers above the ingredients, add red wine vinegar. Bring to a boil and then reduce the heat to low. Slowly simmer for 1 hour and 30 minutes until all of the meat is half cooked. Add sliced carrots and parsley root and chopped onion. Continue to simmer for another 1 hour and 30 minutes until all the meat is broken down and falling apart. When done, skim the fat from the top, and separate the meat and vegetables from the broth. Remove gristle and all or some of the bones from the meat. Break the meat and skin into small chunks and portion it out into smaller bowls or molds. Cool the broth for about 20 minutes, then strain it through a fine mesh sieve and pour it over the meat. Cover the bowls with aluminum foil and let them stand overnight outside (if it's cold] or in the fridge. Easy recommendation: If you want to serve the jelly as an appetizer, strain out the liquid into a loaf pan. When it is completely firm, cut it into thick slices and serve with thick slices of whole wheat or ray bread.
[Name] Carla Hall’s Southern Spoonbread [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-12-06T13:09:00Z [Description] Make and share this Carla Hall’s Southern Spoonbread recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1/2", "2", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["unsalted butter", "onion", "celery", "kosher salt", "poultry seasoning", "sugar", "cornmeal", "water", "canned corn niblets", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.6 [FatContent] 8.5 [SaturatedFatContent] 4.4 [CholesterolContent] 72.9 [SodiumContent] 564.9 [CarbohydrateContent] 21.8 [FiberContent] 1.9 [SugarContent] 5.3 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Use 1 tablespoon of the butter to generously grease a shallow 3-quart casserole, Dutch oven or baking dish. Melt the remaining 3 tablespoons butter in a large pot over medium heat. Add the onion, celery, and 1-1/2 teaspoons salt. Cook, stirring occasionally, until translucent and just tender, about 4 minutes. Add the poultry seasoning and cook, stirring for 1 minute. Add the milk, sugar and 1 cup water, and bring to a boil. Continuously whisk the mixture while you pour in the cornmeal in a slow, steady stream. Keep whisking while the mixture bubbles rapidly until the cornmeal has absorbed all the liquid and is thick and smooth, about 5 minutes. Remove from the heat and stir in the corn and baking powder. Cool, stirring often, until lukewarm. Don’t let the mixture clump. Whisk the eggs in a large bowl until pale yellow and very foamy with no liquid remaining. Add one third of the beaten eggs to the cornmeal mixture and stir to loosen the cornmeal mixture. Add half of the remaining eggs and fold gently until incorporated, then repeat with the remaining eggs. Spread evenly in the prepared dish. Bake until golden brown and set without any jiggling, about 25 minutes. When you press the top, it should spring back. Serve hot or warm.
[Name] The Grinch Christmas Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT2H [PrepTime] PT6H [TotalTime] PT8H [DatePublished] 2018-12-07T15:40:00Z [Description] Bring some holiday cheer to even the smallest of hearts this year with this fun and surprising cake inspired by The Grinch, the new movie based on Dr. Seuss' iconic book How the Grinch Stole Christmas! Your friends and family won't believe the amazing Christmas tree you have cleverly layered into your cake! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/AGgZujftQpe21yS8hvdB_Grinchy%20Christmas%20EDITED%20(22%20of%2043]%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/26/5ZhrGYySg2frzflBq4vF_20181230_183448.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/26/DxNUwwJkSlGD4KcvO6bQ_20181229_130722.jpg"] [RecipeCategory] Dessert [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["4 1/2", "1", "2", "1", "2", "1", "1 1/2", "1 1/2", "1 1/2", "6", "1 1/4", "1", "1 1/2", "3", "1", "1", "1", "1/2", "3/4", "4", "2", "1", "2", "2 1/3", "1/3", "2", "7", "1", "2", "4", "1/2", "1", "1/2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "ground ginger", "cinnamon", "clove", "butter", "sugar", "dark brown sugar", "eggs", "molasses", "vanilla", "flour", "baking powder", "salt", "nutmeg", "cinnamon", "butter", "eggs", "vanilla", "sugar", "dark brown sugar", "water", "cream of tartar", "unsalted butter", "cream cheese", "sour cream", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 890.5 [FatContent] 53.9 [SaturatedFatContent] 33.1 [CholesterolContent] 220.1 [SodiumContent] 676.3 [CarbohydrateContent] 94.5 [FiberContent] 1.3 [SugarContent] 60.4 [ProteinContent] 9.6 [RecipeServings] 24.0 [RecipeYield] 1 Cake [RecipeInstructions] Special Equipment Needed: Gel food coloring; set of nine round cookie cutters in graduated sizes; piping bags; an Ateco piping tip #849 (or any large star tip]; extra-tall cake scraper (14” at least—you can also use a quilting ruler!]; a candy thermometer. Bake the Gingerbread Cake: Preheat your oven to 350°. Prepare four 6”x3” pans by spraying the bottoms with cooking spray and laying a baking paper round at the bottom of each. Combine your dry ingredients in a medium bowl and set aside. Place your butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add your eggs in one at a time until all six are incorporated, then stream in your molasses and add the vanilla, beating another 30 seconds to make sure everything is homogenous. Scrape the bottom of the bowl, then add your dry ingredients in three additions alternating with your milk, starting and ending with the dry mix. Stop the mixer as soon as you see no more streaks in the batter. Divide your batter between the four prepared pans and bake for 45-55 minutes—you’ll know the cakes are baked through when you press gently on the top and the cake springs back. A general note about this batter: we’re using a lot of liquid here, which keeps the cake super moist and yummy. This can cause the cake to bake up with a slight dip in the top instead of a dome. Don’t worry if you see that happen, just trim the topmost edges of the cake away when you’re getting ready to cut your layers, and when you are cutting circles out of the middle of your layers you can use the larger cookie cutters to cut out any caramelization or even holes in the layers left from the top! Remove the cakes from the oven and cool on a rack for at least 20 minutes before using a small paring knife to free the sides from the pan and removing the cake. Allow to come to room temperature, then wrap in plastic and allow to chill all the way through in the refrigerator before leveling and torting, ideally for at least 2 hours. Bake the Green Eggnog Cake: Preheat your oven to 350°. Prepare two 6”x3” pans by spraying the bottoms with cooking spray and laying a baking paper round at the bottom of each. Combine your dry ingredients in a medium bowl and set aside. Place your butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add your eggs in one at a time until all four are incorporated, then add the vanilla, beating another 30 seconds to make sure everything is homogenous. Combine your eggnog with your green food coloring gel and set aside. Scrape the bottom of the bowl, then add your dry ingredients in three additions alternating with your eggnog, starting and ending with the dry mix. Stop the mixer as soon as you see no more streaks in the batter. Divide your batter between the two prepared pans and bake for 40-50 minutes—you’ll know the cakes are baked through when you press gently on the top and the cake springs back. Remove the cakes from the oven and cool on a rack for at least 20 minutes before using a small paring knife to free the sides from the pan and removing the cake. Allow to come to room temperature, then wrap in plastic and allow to chill all the way through in the refrigerator before leveling and torting, ideally for at least 2 hours. Make the Buttercream: Place the sugar, brown sugar, and water in a medium saucepan and set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step. Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whip the whites until frothy, then sprinkle in the cream of tartar (this improves the strength of the meringue]. Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 248°-250° F, the Firm Ball Stage. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready. When the syrup reaches 248°-250° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes. After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer] for 8-10 minutes until it has cooled all the way through. When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick] at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud. While the buttercream is whipping up, mix your cream cheese, sour cream, vanilla, and salt together in a small bowl. Add to your buttercream all at once and beat on low speed until incorporated. Cut Your Layers: Level and torte each of the 4 gingerbread cakes into 3 layers for a total of 12. Level and torte your green eggnog cake into 3 layers each for a total of 6, trying to keep these layers the same thickness as the gingerbread layers. Using your 9 round cutters, cut one circle for each cutter size out of the middle of 8 of your gingerbread cakes, reserving the other 3. Then, using the second-smallest cutter, cut a round out of the middle of 2 more gingerbread rounds (these layers will create the trunk of your tree], leaving just 1 last layer whole. Discard the small rounds you’ve removed (read: snack away!]. Use the 8 larger cutters to cut green rounds out of the green eggnog layers, cutting 2 small rounds out of each layer once you get to the 4 smaller sizes to economize on space. You should wind up with 8 total green rounds of varying sizes. This time, reserve the small rounds, and snack on the scraps left from the layers they were cut from. Take the cutter that’s two sizes smaller and place it gently on top of each green circle. Press lightly to mark the top of each green circle, and using that as a guide, gently trim the edges of each round at an angle. Insert each angled green round into its properly-sized gingerbread layer to keep everything organized, and to prepare for building the cake, arrange your stack of layers stack so the gingerbread layer with the smallest, empty hole goes at the bottom, and then the layers should go from smallest to biggest green round, the opposite of how it will appear when it’s finally stacked with buttercream to look like a tree. Top it off with the 2 “trunk” layers, and finally the single whole layer. Wrap the stack in plastic and refrigerate until you’re ready to use it. Color Your Buttercream: Color two cups of your holiday buttercream with 3-4 drops of your forest green gel color. Color half a cup each with 1/2 teaspoon red, 3 drops yellow, and 5-6 drops blue. Mix 1/4 cup with a few drops of brown for a tree trunk color. Mix 1.5 cups with 1/4 tsp deep pink, and red until the color is as bright as you want it! It’s Dr. Seuss, so go a little nuts. Place each color in its own piping bag with no tip; you’ll cut the tips away as needed to create workable holes. Tip: If the buttercream looks broken at any point, microwave for 3 seconds at a time once or twice, mixing by hand each time to re-incorporate. Stack Your Cake: Place a small dollop of buttercream on the cake plate or drum you’re using as a base and center the single whole cake layer on it. Spread a thin layer of plain, un-colored buttercream on the layer and then place one of the 2 “trunk” layers down. Add another layer of plain buttercream, this time icing around the hole cut out of the middle of the slice. Stack the second “trunk” layer on top, use plain buttercream to add a layer of filling, then pipe your brown buttercream into the hole created by those two layers. Fill it a little above the top, then level it with your spatula. Now, begin to add your green tree layers. Starting with the layer with the largest green insert, place it on top of the “trunk” layers with the angle you’ve cut into the edges sloping down. Pipe a ring of plain buttercream around that sloped cake to seal it, then smooth it, trying not to get any plain buttercream on the green part of the cake. Now you’ll add your Christmas lights! Cut off a very small bit of the tip of your red, blue, green, and yellow piping bags to leave a small hole, and pipe concentric rings of color on top of the green part of the layer, switching up colors as you go and leaving space between each ring. Fill in the gaps with your green, and very gently smooth that section of buttercream down. Add plain buttercream to the gingerbread portion of the layer and smooth to create one level layer of buttercream, then place your next largest green layer on top. Continue this process until you run out of green layers. You’ll be left with a gingerbread layer with the smallest hole cut into it, but no green cake inside. Fill this gap with yellow buttercream to represent the start at the top of the tree, and smooth out. Ice over the top with a very thin layer of plain buttercream to seal that yellow in, then refrigerate the stacked cake. Ice Your Cake: Once your cake has had 15-20 minutes to chill, trim the sides if you’d like. If desired, you can also start icing the cake by doing a light coat of plain, un-colored buttercream over the whole cake so that when you apply your colored buttercream you don’t have to use very much. Using your leftover blue (perhaps cutting a bigger hole in the tip of your piping bag] and your 1.5 cups pinky red, pipe alternating rings of buttercream around the sides of the cake, keeping in mind that you have more red than blue so keep the red sections about 2-3 times taller. It doesn’t need to be, and in fact shouldn’t be, perfect, since a little unevenness is in keeping with Dr. Seuss’ aesthetic! Pipe a large dollop of red on the top of the cake and, using a small offset spatula, smooth it down. Using a very tall straight edge (you can use a quilting ruler if you don’t have a cake scraper tall enough!], smooth down the rings of color on your cake, keeping the scraper level so you don’t muddy up your layers of color. When you’re happy with that, clean up the top of your cake if you need to and refrigerate. Finishing Touches: Use an Ateco tip 849 (or any large star tip] and any leftover green buttercream to pipe ruffled puffs around the top of the cake, making pretty buttercream “trees.” Pipe a little yellow dot at the top of each tree. You can also finish the bottom edge of the cake with a little yellow pearl border like I did, or leave it, your call! Get creative! Now you can slice your Seussian masterpiece to reveal your sneaky surprise inside, a stunning Christmas tree that will warm the heart of even the grumpiest of grinches this holiday season!
[Name] Creamy Spiced Keto Butter Chicken [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-12-07T17:18:00Z [Description] Warm spices and cilantro meets fall-off-the-bone chicken in this aromatic stew. Finish with yogurt and serve over cauliflower rice for a faux-Indian takeout night. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/27/JlClflT8qQEp1te0RHQX_creamy-spiced-keto-butter-chicken-537727-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/27/IqAiNHpQTnextzo7Bz8J_creamy-spiced-keto-butter-chicken-537727-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/27/Y2zv8XNaRFSHnX3XnwPk_creamy-spiced-keto-butter-chicken-537727-5.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, "1", "2", "1", "3", "2", "4", "1", "2", "2", "1/2", "1/4", "2", "1", "2", "1/3", NA] [RecipeIngredientParts] ["chicken thighs", "olive oil", "unsalted butter", "sweet onion", "shallots", "ginger", "garlic cloves", "serrano chilies", "chile", "garam masala", "curry", "ground cinnamon", "ground turmeric", "tomato paste", "cilantro", "low sodium chicken broth", "sour cream", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 701.2 [FatContent] 49.2 [SaturatedFatContent] 16.9 [CholesterolContent] 188.4 [SodiumContent] 360.8 [CarbohydrateContent] 26.3 [FiberContent] 4.4 [SugarContent] 6.0 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Season chicken thighs generously with salt and pepper.", "Preheat a large skillet over high heat. Add olive oil and swirl to coat. Add chicken thighs, skin side down, and saute, flipping once, until deeply golden on both sides, about 4 minutes per side.", "Remove to a plate, drain all but 1 tablespoon fat, and lower heat to medium-high. Add 1 tablespoon butter, onion, shallots, ginger, garlic, and chile. Season generously with salt and pepper and saute, stirring, until softened, 5 minutes.", "Make a well in the center of the pot and add remaining 1 tablespoon butter. When melted, add garam masala, madras curry powder, cinnamon, turmeric, tomato paste, cilantro stems, and toss to coat with butter. Cook until fragrant and toasted, 30 seconds more.", "Add chicken stock, scraping bottom of pan to deglaze, and bring to a boil. Return chicken to pan, skin side up, then transfer the pan to the oven. Cook until sauce is reduced and chicken is falling off the bone, about 50 minutes.", "Return pan to stovetop and divide chicken among serving dishes. Place pan on medium heat. Add yogurt and whisk to incorporate. Season sauce with salt and pepper and add all but 1/4 cup cilantro. Spoon sauce around chicken, top with reserved 1/4 cup cilantro, and serve with cauliflower rice." ]
[Name] Spicy Chocolate Keto Fat Bombs [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2018-12-07T17:36:00Z [Description] Don’t be fooled by their size; these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they’re topped with toasted coconut flakes and a touch of cayenne for spice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/28/7dFMLhkdQ6WGpLvm79kN_Spicy%20chocolate%20keto%20fat%20bombs%20537728-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/28/t56PlHGpQVOXU3lOY4GP_Spicy%20chocolate%20keto%20fat%20bombs%20537728-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/28/vK0d1x2TZewPkcwwq0Rb_Spicy%20chocolate%20keto%20fat%20bombs%20537728-5.jpg" ] [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2/3", "2/3", "1/2", "4", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["coconut oil", "stevia", "ground cinnamon", "kosher salt", "coconut flakes", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.0 [FatContent] 10.3 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 62.2 [CarbohydrateContent] 3.6 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth. Add stevia, cinnamon, and salt and stir to combine. Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.]. Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.
[Name] Keto Fathead Pizza With Soppressata [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT14M [PrepTime] PT8M [TotalTime] PT22M [DatePublished] 2018-12-07T17:41:00Z [Description] Cheesy, tender crust meets classic tomato and meat pie in this almond meal-based pizza. Top with your favorite herbs and call it dinner, all in under 25 minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/29/wQ4xBhucTl2w65hOOOeS_Keto%20fathead%20pizza%20with%20soppressata%20537729-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/29/sujw4qrzSYSh8LSoSEdi_Keto%20fathead%20pizza%20with%20soppressata%20537729-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/29/ZP1FRM9aT9Snv5G6YYOj_Keto%20fathead%20pizza%20with%20soppressata%20537729-6.jpg" ] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "8", "1 1/2", "1", "2", "1", NA, "1", "1/3", "1 1/2", NA] [RecipeIngredientParts] ["olive oil", "mozzarella cheese", "cream cheese", "nutritional yeast", "egg", "tomato sauce", "parsley", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.7 [FatContent] 35.6 [SaturatedFatContent] 19.9 [CholesterolContent] 206.2 [SodiumContent] 1033.0 [CarbohydrateContent] 8.2 [FiberContent] 2.2 [SugarContent] 3.7 [ProteinContent] 32.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment, lightly grease with olive oil, and set aside. In a small saucepan, combine 4 ounces mozzarella and cream cheese. Place over medium-low heat and cook, stirring, until cheeses are melted and mixture forms a cohesive ball. Remove from heat and add almond flour, nutritional yeast, and 1/2 teaspoon salt. Mix until almond flour is incorporated. Add egg and continue to mix until combined. Using oiled hands (dough will be sticky], press dough into a 9-10” round on prepared baking sheet, about 1/8-inch thick. Transfer to oven and bake 7 minutes, until browned on the bottom. Flip, and top with tomato sauce, remaining 4 ounces mozzarella, and soppressata. Drizzle lightly with olive oil and season with salt and pepper. Return to oven and continue cooking until cheese is melted and crust is browned on the top, about 6 minutes more. Top with desired herbs and cut into wedges. Serve immediately.
[Name] Fudgy Keto Walnut Brownies [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2018-12-07T17:44:00Z [Description] These brownies are as quick as they are delicious! A hefty dose of walnuts reinforces their lightly nutty flavor from the addition of almond flour. For dark chocolate lovers only. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/30/Fl3KGTyxTYarNj9iROzp_Fudgy%20keto%20walnut%20brownies%20537730-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/30/o7zQqEEgTOaa8HQ8llUz_Fudgy%20keto%20walnut%20brownies%20537730-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/30/200ZYNFjTXqcPLe2JY8G_Fudgy%20keto%20walnut%20brownies%20537730-8.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["5/8", "3/4", "3/4", "2", "1/2", "1 1/4", "1", "1/2"] [RecipeIngredientParts] ["butter", "eggs", "walnuts", "vanilla extract", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2275.9 [FatContent] 228.8 [SaturatedFatContent] 90.2 [CholesterolContent] 677.0 [SodiumContent] 2334.6 [CarbohydrateContent] 58.7 [FiberContent] 31.2 [SugarContent] 5.9 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] 1 8" x 8" pan [RecipeInstructions] Preheat oven to 350 degrees. Grease an 8” x 8” cake pan with nonstick cooking spray and line with parchment, leaving a 2-inch overhang on all sides. Grease parchment. Fill a medium pot with 2 inches of water and bring to a brisk simmer. Into a bowl that fits snuggly on top of the pot, combine butter, cocoa powder, and xylitol. Cook, stirring frequently, until butter is melted and xylitol is dissolved. Whisk until smooth. Remove from heat and add eggs, almond flour, walnuts, vanilla, and salt. Stir to combine. Transfer to prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out nearly clean, about 15 minutes. Note that the brownies will still look slightly underdone. For a truly fudgy texture be careful not to overbake! Remove from oven and let cool on a rack. Remove from pan and cut into squares.
[Name] Life's on Fire Meatloaf [AuthorId] 224921 [AuthorName] Southern Polar Bear [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-12-07T17:46:00Z [Description] This recipe is from the recipe book, Cooking for the Rushed. It's fast, easy, and, most importantly, delicious!  [Images] character(0) [RecipeCategory] Meatloaf [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1", "1/8"] [RecipeIngredientParts] ["ketchup", "Worcestershire sauce", "fresh ground pepper", "garlic powder", "ketchup", "brown sugar", "Worcestershire sauce", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.4 [FatContent] 22.9 [SaturatedFatContent] 9.2 [CholesterolContent] 147.4 [SodiumContent] 777.6 [CarbohydrateContent] 30.2 [FiberContent] 0.3 [SugarContent] 24.9 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 375 degrees. Mix together ground beef, corn flake crumbs, 1/2 cup ketchup, Worcestershire sauce, egg white, and spices in a mixing bowl. Shape the meat into a 2-21/2\" thick loaf on a broiler pan. To make cleanup easier, line the bottom of the broiler pan with foil. Using the same bowl that was used to mix the meat, mix together the second 1/2 cup of ketchup, brown sugar, Worcestershire sauce, and cayenne pepper to make the glaze. . Spread the glaze over the entire surface of the formed meat with a spoon or spatula. Bake in hot oven for 50 minutes.
[Name] Crab Egg Foo Yong [AuthorId] 207478 [AuthorName] kymgerberich [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2018-12-07T17:46:00Z [Description] Make and share this Crab Egg Foo Yong 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/53/77/32/ZXyUTBMfRsu6dAqqzBFr_20181208_165605.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "14 1/2", "2", "1", "2", "4", "1/3", "1", "2", "1/8", "1/8", "3"] [RecipeIngredientParts] ["cornstarch", "sugar", "reduced-sodium chicken broth", "reduced sodium soy sauce", "white vinegar", "all-purpose flour", "eggs", "green onion", "bean sprouts", "lump crabmeat", "garlic powder", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.5 [FatContent] 16.9 [SaturatedFatContent] 3.3 [CholesterolContent] 250.6 [SodiumContent] 697.6 [CarbohydrateContent] 17.1 [FiberContent] 2.2 [SugarContent] 6.9 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm. In a large bowl, whisk flour and eggs until smooth. Stir in the bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until golden brown, about 2 minutes on each side. Serve with sauce.
[Name] Candy Cane Vodka [AuthorId] 2002314842 [AuthorName] Sarita G. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-07T17:46:00Z [Description] Candy Cane Vodka is made with real candy canes and your favorite vodka. This infused vodka is minty, sweet, with a bold kick of alcohol that will add festive flair to all of your holiday cocktails [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002314842/nS84LgQMTerJibpn4Sxg_candy%20cane%20vodka.jpg" [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3/4"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 48.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 8 ounces [RecipeInstructions] 1. Break up your candy canes. 2. In a mason jar, with an airtight lid, put your candy cane pieces. 3. Pour over the vodka. 4. Close it, give it a shake, and leave in the fridge for 4-6 hours, until the candy canes have dissolved and your candy cane vodka is red in color,. 5. Once ready, give it a final shake before using in your recipe of choice.
[Name] Apple Raisin Cookie Bars [AuthorId] 227367 [AuthorName] ColSanders [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-12-07T17:47:00Z [Description] This is a great recipe for the Holidays. It's sweet and crunchy and has a lot of healthy ingredients, but not low calorie by any standard. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/34/pGkCOXq4QMWzIfuOoml4_AppleRaisinCookieBars.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "2", "1/2", "1 1/2", "1", "1/4", "1", "1 1/2", "1/2", "1", "1", "1/4", "1/2", "1 -2"] [RecipeIngredientParts] ["brown sugar", "butter", "all-purpose flour", "baking soda", "salt", "rolled oats", "apples", "raisins", "sugar", "cornstarch", "cinnamon", "allspice", "water", "powdered sugar", "allspice", "cinnamon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.4 [FatContent] 6.5 [SaturatedFatContent] 3.5 [CholesterolContent] 13.6 [SodiumContent] 161.3 [CarbohydrateContent] 26.8 [FiberContent] 1.2 [SugarContent] 16.6 [ProteinContent] 1.9 [RecipeServings] 36.0 [RecipeYield] 36 Bars [RecipeInstructions] Butter a 9x13 cake pan. Preheat oven to 350 degrees. In a large mixing bowl, add all cookie base ingredients except melted butter. Blend well. Add butter and stir. Blend until you have pea sized balls of dough. Press 1/2 of the mix into the prepared pan, cover the bottom of the pan as well as a little ways up the sides of the pan. Reserve the remaining cookie mix for later. In a medium sauce pot, add all the filling ingredients. Mix well and bring the filling to a low boil. Stir and heat until the filling thickens. Remove from heat and cool slightly. Spread the filling over the cookie base in the pan, covering the cookie base evenly. Crumble the reserved cookie base over the filling evenly. Bake in preheated oven for 35 minutes until the cookie base is lightly browned and the filling is bubbling up. Remove from oven and cool. In a small bowl, mix together the icing ingredients, adding just enough milk to make a good drizzling consistency. Drizzle the icing over the cookie base. Allow to cool completely. Cut into bars. Enjoy.
[Name] Spicy Keto Cauliflower Mac N’ Cheese [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2018-12-07T18:05:00Z [Description] Expect raves from this macaroni-free take on a classic, with its nutty herb topping and aromatic cheese sauce that comes together in minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/35/5Eg5saybSiGLNVhkwXzI_spicy%20keto%20cauliflower%20mac%20n%20cheese%20537735-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/35/Fp4zannXRTGLfkQn0vD2_spicy%20keto%20cauliflower%20mac%20n%20cheese%20537735-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/35/VIX8ZAANRDyXDBZ1J9Lx_spicy%20keto%20cauliflower%20mac%20n%20cheese%20537735-7.jpg" ] [RecipeCategory] Macaroni And Cheese [Keywords] ["Cauliflower", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1/2", "4", "1 1/4", "1/2", "1", "1/2", "1/2", "1/4", "2/3", "1/4"] [RecipeIngredientParts] ["head cauliflower", "unsalted butter", "onion", "cream cheese", "cheddar cheese", "gruyere", "Dijon mustard", "garlic clove", "cayenne", "nutmeg", "chives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 527.7 [FatContent] 42.2 [SaturatedFatContent] 19.0 [CholesterolContent] 93.8 [SodiumContent] 429.6 [CarbohydrateContent] 18.4 [FiberContent] 6.1 [SugarContent] 7.9 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of generously salted water to a boil. Add cauliflower and cook until crisp tender, about 1 minute. Drain and set aside. In a large skillet over medium-high heat, melt butter. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent, 5 minutes. Add milk and cream cheese and cook, stirring, until cream cheese is melted. Decrease heat to low and add cheddar, gruyere, dijon, garlic, cayenne, and nutmeg. Cook until cheese is melted and smooth. Season to taste with salt and pepper and adjust with additional cayenne and nutmeg, if desired. Add cauliflower, fold to coat with cheese sauce, and transfer to broiler. Broil until deeply golden and bubbling, about 2-3 minutes. Garnish with almonds and chives and serve immediately.
[Name] Spicy Keto Broccoli-Cheddar Soup [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2018-12-07T18:09:00Z [Description] In a matter of minutes and using just one pot, this rich broccoli soup comes together with just a few staple pantry ingredients. Lightly fragranced with a combination of cayenne, thyme and a duo of cheeses, this is sure to become your next back-pocket soup recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/36/S6eFhnRWSRIOG3LIFJtA_spicy%20keto%20broccoli%20cheddar%20soup%20537736-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/36/LyIbWkxhTzuJTtCWBxJn_spicy%20keto%20broccoli%20cheddar%20soup%20537736-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/36/JoJCa9erQWyPS4WlupvC_spicy%20keto%20broccoli%20cheddar%20soup%20537736-3.jpg" ] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, "1/2", "1", "4", "3", "1/3", "3", "4", NA] [RecipeIngredientParts] ["unsalted butter", "onion", "cayenne", "broccoli floret", "fresh thyme", "low sodium chicken broth", "heavy cream", "Fontina cheese", "sharp white cheddar cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 392.9 [FatContent] 30.7 [SaturatedFatContent] 18.7 [CholesterolContent] 96.9 [SodiumContent] 441.3 [CarbohydrateContent] 13.0 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes. Add cayenne and toast until fragrant, 30 seconds. Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes. Add cream. Using an immersion blender, blend mixture until smooth. On low heat, add fontina and cheddar and cook until melted. Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.
[Name] Cheesy Keto Breakfast Bake [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-12-07T18:14:00Z [Description] This kale and cheese-studded breakfast bake is as delicious when warm as it is when room temperature. Choose a high-quality fresh sausage with some spices as a shortcut flavor booster. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/37/tGFUbdnCQnGVCw7o5VWZ_cheesy%20keto%20breakfast%20bake%20537737-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/37/tHX5ILtFQZitUfVWrMHk_cheesy%20keto%20breakfast%20bake%20537737-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/37/xsr9apOQUSRIit62eptN_cheesy%20keto%20breakfast%20bake%20537737-6.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "10", NA, "3", "1/3", "8", "2", "4", "3", "12"] [RecipeIngredientParts] ["unsalted butter", "onion", "sausage", "kale", "low sodium chicken broth", "water", "eggs", "heavy cream", "thyme", "cheddar cheese", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 577.4 [FatContent] 46.1 [SaturatedFatContent] 20.0 [CholesterolContent] 461.0 [SodiumContent] 954.5 [CarbohydrateContent] 11.9 [FiberContent] 1.9 [SugarContent] 2.7 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Grease a 9” deep dish pie plate with butter and set aside. Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes. Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly. In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes. Remove from oven and let cool slightly before cutting into pieces and serving.
[Name] Savory Keto Breakfast Muffins [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-12-07T18:23:00Z [Description] Start your day with these bacon-studded muffins, topped with a dollop of ricotta and pesto. Leftovers make for a healthful mid-day snack on the go, and they freeze well, too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/38/750lOuyRjyvuiB9RWATA_savory-keto-breakfast-muffins-537738-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/38/5PAVGockQrmwNPQEXfZq_savory-keto-breakfast-muffins-537738-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/38/mFShclIhSTi4T7myjhvJ_savory-keto-breakfast-muffins-537738-3.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Pork", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "10", "1/4", "1/2", NA, "4", "1/2", "1/3"] [RecipeIngredientParts] ["bacon", "eggs", "milk", "fresh ricotta", "pesto sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.1 [FatContent] 7.0 [SaturatedFatContent] 2.8 [CholesterolContent] 163.2 [SodiumContent] 105.5 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["Preheat oven to 375 degrees.", "Add bacon to a medium skillet over medium heat. Cook, stirring occasionally, until bacon is crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use accumulated bacon fat from the skillet to grease a standard 12-cup muffin tin.", "In a large bowl, whisk to combine eggs, milk, and coconut flour. Season with salt and pepper. Add spinach and bacon and stir to combine. Divide among muffin tins and top with ricotta and pesto.", "Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature." ]
[Name] Spiced Keto Banana Bread [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT40M [PrepTime] PT8M [TotalTime] PT48M [DatePublished] 2018-12-07T18:28:00Z [Description] A combination of olive oil, coconut and almond flour yields a moist, sliceable loaf, flavored with warm spices and speckled with walnuts. If you can keep yourself from consuming it all at once, this bread can last for 2-3 days without compromising flavor or texture. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/39/vPbMiUOyRiypFlIRDknn_spiced%20keto%20banana%20bread%20537739-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/39/ihqbVK7eSumKPqPozz7z_spiced%20keto%20banana%20bread%20537739-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/39/5IH1QNLzSGi8e6kVvBeU_spiced%20keto%20banana%20bread%20537739-4.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "2", "1/3", "1", "1", "2", "3/4", "1/2", "1/4", "3", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "baking powder", "kosher salt", "cinnamon", "cardamom", "nutmeg", "clove", "bananas", "eggs", "vanilla extract", "honey", "walnuts", "coconut flakes"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 416.3 [FatContent] 31.4 [SaturatedFatContent] 7.5 [CholesterolContent] 93.0 [SodiumContent] 526.0 [CarbohydrateContent] 30.8 [FiberContent] 4.9 [SugarContent] 19.0 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 1 9" x 5" loaf [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease a 9” x 5” loaf pan with olive oil. Line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk to combine almond flour, coconut flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves. Place bananas in a large bowl. Mash until smooth with a fork or potato masher. Add olive oil, eggs, vanilla, and honey or other sweetener and mix to combine. Add dry ingredients and stir until incorporated. Add walnuts and coconut flakes and fold to combine. Transfer to prepared loaf pan and smooth top. Bake until a toothpick comes out clean and bread is lightly golden, about 40 minutes. Lift parchment to remove from pan and let cool on a rack. Slice and serve.
[Name] Cheesy Keto Microwave Egg Loaf [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT4M [PrepTime] PT4M [TotalTime] PT8M [DatePublished] 2018-12-07T18:37:00Z [Description] In a matter of minutes, combine some simple pantry ingredients and poof! With microwave magic, this eggy, sliceable loaf with cheese and herbs can be yours! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/40/EO4CPRntTgu4T2Vb7jDi_cheesy%20keto%20microwave%20egg%20loaf%20537740-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/40/kfCuMBUOSwaXdGIJEFko_cheesy%20keto%20microwave%20egg%20loaf%20537740-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/40/tQMum0KETtuRcZTQbUMm_cheesy%20keto%20microwave%20egg%20loaf%20537740-3.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "Microwave", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "4", "3/4", "2", NA, "1/4", "1/3"] [RecipeIngredientParts] ["butter", "eggs", "baking powder", "herbs", "gruyere"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.1 [FatContent] 38.3 [SaturatedFatContent] 21.1 [CholesterolContent] 452.8 [SodiumContent] 768.1 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place butter in a 9” x 5” loaf pan. Transfer to microwave and cook on high until butter is melted, about 20 seconds. Swirl to grease loaf pan and pour remaining butter into a medium bowl.", "Add eggs, almond flour, baking powder, and 1/2 teaspoon salt. Stir until smooth, then add herbs and gruyere. Season generously with black pepper. Fold to combine and transfer mixture to greased loaf pan.", "Microwave until bread is puffed and cooked through, approximately 4 minutes. Let cool slightly before running a knife around the pan and transferring to a cutting board. Slice and serve." ]
[Name] That Restaurant Chili :) [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-12-07T22:21:00Z [Description] Make and share this That Restaurant Chili :) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1", "1 1/2", "1", "1/2", "1/2", "1/2", "1/8", "1", "1", "4"] [RecipeIngredientParts] ["ground beef", "tomato juice", "crushed tomatoes", "dark red kidney beans", "pinto beans", "onion", "celery", "green bell pepper", "chili powder", "cumin", "garlic powder", "salt", "ground black pepper", "oregano", "sugar", "cayenne pepper", "green chilies", "tomatoes", "rotel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.3 [FatContent] 15.8 [SaturatedFatContent] 5.7 [CholesterolContent] 61.7 [SodiumContent] 1378.4 [CarbohydrateContent] 67.2 [FiberContent] 18.6 [SugarContent] 9.2 [ProteinContent] 36.9 [RecipeServings] 10.0 [RecipeYield] 10 bowls [RecipeInstructions] ["Brown the ground beef in a skillet over medium heat; drain off fat.", "Using a fork, crumble the beef into pea size pieces.", "In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.", "For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.", "Leftovers can be frozen for several months." ]
[Name] Quick Box Red Velvet Cake [AuthorId] 526840 [AuthorName] csbndc [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2018-12-08T05:14:00Z [Description] Make and share this Quick Box Red Velvet 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/53/77/42/PV2OK8lOS666KA2HNrfT_20181207_212628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/42/YMHFSBo8ReSvQKml7jaN_20181208_205455.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "1", "1/3", "4", "4", "6", "1", "1"] [RecipeIngredientParts] ["eggs", "buttermilk", "butter", "cream cheese spread", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.7 [FatContent] 34.8 [SaturatedFatContent] 14.1 [CholesterolContent] 120.6 [SodiumContent] 665.6 [CarbohydrateContent] 60.6 [FiberContent] 0.9 [SugarContent] 46.7 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350 degrees. Prepare 13×9 pan. In a large bowl beat the cake mix, cocoa, eggs, oil, buttermilk and food coloring for about 2 minutes, scraping down the sides of the bowl occasionally. Fill pan and bake according to package directions for cake. Remove from the pans immediately and cool on wire racks. Cream butter and spread, blend in vanilla and whip in sugar. Spread tops with cream cheese frosting.
[Name] Soft Eggnog Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-12-08T16:36:00Z [Description] If you’re looking for a Christmas cookie, these soft Eggnog Cookies are great for Christmas plates. From https://www.the-girl-who-ate-everything.com/soft-eggnog-cookies/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/43/E1Oo5HPXSbmSbX9zlia8_20181222_180855.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/3", "1", "4", "2", "1/2", "3", "4 1/2", "3/4", "1", "1/2", "1/4", "2 -3"] [RecipeIngredientParts] ["butter", "brown sugar", "all-purpose flour", "confectioners' sugar", "butter", "ground nutmeg", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2663.7 [FatContent] 136.1 [SaturatedFatContent] 84.0 [CholesterolContent] 597.0 [SodiumContent] 1174.3 [CarbohydrateContent] 350.1 [FiberContent] 3.6 [SugarContent] 249.9 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] ["Preheat oven to 325°F. Line baking sheets with parchment paper.", "In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.", "Shape into 1.5 inch balls and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely.", "For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers." ]
[Name] Polish Apricot Horns [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-12-08T17:44:00Z [Description] A trditional favorite at our house for more than 50 years. Always at Christmas...and these are delicious with New Year's champagne, too! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "1 1/2", "1 1/4", "2"] [RecipeIngredientParts] ["butter", "cottage cheese", "flour", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1299.9 [FatContent] 62.9 [SaturatedFatContent] 31.3 [CholesterolContent] 131.7 [SodiumContent] 721.6 [CarbohydrateContent] 172.1 [FiberContent] 8.7 [SugarContent] 114.5 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 8 dozen [RecipeInstructions] Blend butter, cottage cheese and flour with hands to form dough. Add more flour if cheese is watery. Shape into 1-inch balls and put in refrigerator overnight. (Dough may be kept under refrigeration for up to one month.]. Preheat oven to 375° F. Lightly grease a cookie sheet; set aside. Cook apricots until tender; drain and puree. Add 2 cups Sugar while still hot. Cool. In a separate bowl, mix almonds and 1 ¼ cup Sugar; set aside. Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold]. Place one teaspoon of apricot filling into center of each round. Roll into shape of horn. Dip in egg whites and then roll up in sugared almonds. Place on prepared sheet and bake for 12 minutes. Remove from oven, sprinkle with Confectioners Powdered Sugar, if desired. Note: Rounds can be folded over filling and edges press close for a half-moon filled cookie.
[Name] Mjuk Peppar Kakor [AuthorId] 56825 [AuthorName] Pugsley53 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-12-09T06:52:00Z [Description] A Swedish Christmas cookie with a delicious spice flavor. Don't let the spice measurements fool you. For those that enjoy a rich spice cookie this creates a robust flavor but not overwhelming. These are an excellent, crisp cookie for any time of the year and can be cut into shapes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "2", "3 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "white corn syrup", "eggs", "flour", "baking soda", "cinnamon", "ginger", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1192.2 [FatContent] 49.9 [SaturatedFatContent] 30.2 [CholesterolContent] 215.0 [SodiumContent] 1087.7 [CarbohydrateContent] 174.8 [FiberContent] 4.7 [SugarContent] 79.8 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 4-5 Dozen [RecipeInstructions] Set oven to 350. Cream Butter and sugar. Add the syrup and eggs. Add together the sifted dry ingredients. Work into a stiff dough. Roll 1/4\" or greater on a floured board. Cut into shapes and bake for about 10 minutes. Leave 1\" spacing between cookies. A nice variation is to add the finely grated peel of 1/2 orange.
[Name] Plain Bulk Quinoa [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT8M [PrepTime] PT2M [TotalTime] PT10M [DatePublished] 2018-12-09T19:51:00Z [Description] I am putting this here for safe keeping. This is such an easy way to make quinoa. Please note that I had to put in measurements and how many it serves but you don't actually have to measure. It is the bulk method from this post: https://wendypolisi.com/how-to-cook-quinoa-perfectly. "Over the last two years, I've developed the habit of cooking a large batch of quinoa once a week so that I can easily throw it into anything from wraps, pancakes, and salads. My fridge is almost never without it. Although I love the method above, sometimes I just want something fast that doesn't require measuring." [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "5 -6"] [RecipeIngredientParts] ["quinoa", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.8 [FatContent] 5.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 13.1 [CarbohydrateContent] 54.5 [FiberContent] 6.0 [SugarContent] 0.0 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse your quinoa and place in a large pot of water. Bring to a boil. Boil for 8 minutes. Drain and return quinoa to the pot. Cover and let is sit off the heat for 10 minutes.
[Name] Slow Cooker Pork Shoulder [AuthorId] 260988 [AuthorName] Corilayn [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2018-12-10T09:46:00Z [Description] Easy and versatile. After it's cooked I pull it apart and then separate it, to make 2 different meals by changing up the sauce. I will post the sauce recipes separately. :-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/47/46Y4h7mRaKq6Ge816ybe_20181211_230617.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["5", "2 -3", "2 -3", "1", "1", "1", "1", "3 -4", "2"] [RecipeIngredientParts] ["Worcestershire sauce", "liquid smoke", "salt", "pepper", "garlic powder", "honey", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 951.3 [FatContent] 68.1 [SaturatedFatContent] 23.6 [CholesterolContent] 268.4 [SodiumContent] 691.9 [CarbohydrateContent] 15.1 [FiberContent] 1.1 [SugarContent] 10.8 [ProteinContent] 65.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Score fat cap on the pork shoulder in a diamond pattern. Rub the shoulder with the Worcestershire sauce and liquid smoke, use enough to cover entire shoulder. Combine spices and rub on top and sides. Layer onions on the bottom of the slow cooker and place shoulder on top. Cover and refrigerate overnight, not necessary but recommended. Remove and allow to come to room temperature. Drizzle honey all over the top, enough to thinly cover. Cook on low for 6 - 10 hours, it depends on the meat and how you like it. Pull meat apart with a couple forks and it's ready for 'dressing'. After that, the possibilities are endless. I took half the meat and put it back in the slow cooker on warm with 1 cup of bbq sauce and a cup of cola mixed with meat for 30 mins. Served with baked beans and rice tonight.
[Name] Arroz Con Pollo Y Sazon Tropical [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-12-10T13:38:00Z [Description] Sazon Tropical (Tropical Seasoning) is a popular spice blend of South of the Tropic of Capricorn, and it's delicious! Additionally, Arroz con Pollo is the main meal of the same area, so the marriage of the two makes umptuous sense! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1213142/Egm4c2jsSFyAXDHTYtUc_ArrozConPolloSazonTropical.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "South American", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "4", "2", "1/4", "1", "1/4", "1/4", "1", "1/4", "1", "1", "1 1/4", "1", "2/3", "1"] [RecipeIngredientParts] ["chicken", "olive oil", "olive oil", "bell pepper", "green olives", "garlic", "cilantro", "water", "sea salt", "peas", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.2 [FatContent] 22.5 [SaturatedFatContent] 5.3 [CholesterolContent] 74.4 [SodiumContent] 428.2 [CarbohydrateContent] 22.8 [FiberContent] 1.5 [SugarContent] 1.2 [ProteinContent] 21.0 [RecipeServings] 8.0 [RecipeYield] 6 pounds [RecipeInstructions] Combine chicken, 2 tblps oil, and 4 tsps Sazon Tropical. Place chicken mixture in a 12\" saute pan. saute till liquid disappears. set chicken aside in a bowl. in sautee pan add 2 tblsps oil and onion, sautee for 1 minute. add jalapeno & bell pepper, sautee for 1 minute. add green olives, sautee for 1 minute. add garlic, sautee for 1 minute. add cilantro, sautee for 1 minute. add tomato, sautee for 1 minute. add sazon tropical, water, sea salt, peas, and rice. add chicken on top. Cover & simmer on lowest setting on smallest burner for 30 minutes. Let sit covered for 15 minutes.
[Name] Christmas Cheesecake Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-12-10T17:38:00Z [Description] These Christmas Cheesecake Cookies are the perfect, festive cookie to feed to Santa!
[Name] Sweet & Spicy Sambal Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-12-10T18:01:00Z [Description] This meatloaf, inspired by the flavors of Southeast Asia, gets its umami flavor from soy sauce, hoisin, scallions and a small kick of sambal oelek. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/50/6qwvpoKGQ7a15N9DH1Sr_sweet%20spicy%20sambal%20meatloaf%20537750-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/50/61dt88f0S76shIj4iYGT_sweet%20spicy%20sambal%20meatloaf%20537750-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/50/dkKuY7R3ilnQJtumsK1w_sweet%20spicy%20sambal%20meatloaf%20537750-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/50/BF8AtG8gSQaQLzDTKv70_Asian%20Meatloaf.JPG"] [RecipeCategory] Meatloaf [Keywords] ["Meat", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "2", "1", "1/2", "2", "3", "1", "1/4", "1", "2", "2", "2"] [RecipeIngredientParts] ["ground beef", "egg", "hoisin sauce", "low sodium soy sauce", "sambal oelek", "onion", "scallions", "garlic cloves", "ground ginger", "hoisin sauce", "brown sugar", "scallions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.5 [FatContent] 20.0 [SaturatedFatContent] 7.3 [CholesterolContent] 108.8 [SodiumContent] 744.3 [CarbohydrateContent] 29.6 [FiberContent] 2.0 [SugarContent] 12.0 [ProteinContent] 26.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F and line a baking sheet with parchment paper. Combine all the meatloaf ingredients together in a large bowl. Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 50 minutes. Whisk the sauce ingredients together and brush all over the meatloaf. Bake for another 15-20 minutes. Transfer the meatloaf to a serving platter and garnish with sesame seeds and sliced scallions.
[Name] Barbecue Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2018-12-10T18:09:00Z [Description] Make and share this Barbecue Meatloaf 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/53/77/51/n0mYQimxQCigug4wDjsA_BBQ_MEATLOAF_023.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/51/flfRXizoQwumDeQ7sqyw_BBQ_MEATLOAF_028.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/51/vsHw8URASugoKm3UWMoY_BBQ_MEATLOAF_031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/51/wrXyKV24RaeqTZqUryae_Barbecue%20Meatloaf.JPG" ] [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "1", "1", "1", "1/2", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "ground pork", "barbecue sauce", "egg", "onion", "green bell pepper", "salt", "pepper", "garlic powder", "barbecue sauce", "yellow mustard", "brown sugar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.4 [FatContent] 21.4 [SaturatedFatContent] 7.9 [CholesterolContent] 109.7 [SodiumContent] 897.7 [CarbohydrateContent] 29.9 [FiberContent] 1.8 [SugarContent] 12.8 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F and line a baking sheet with parchment paper.", "Combine the beef, pork, bread crumbs, barbecue sauce, egg, onion, bell pepper, garlic powder, salt, and pepper together in a bowl.", "Transfer the mixture to the prepared sheet pan and shape by hand into a loaf, about 8x4 inches.", "Whisk together the sauce ingredients and set aside 3 tablespoons. Brush the remaining sauce over the top of the meatloaf.", "Bake for 1 hour.", "Remove the meatloaf and brush the reserved sauce on top. Bake for 15-20 more minutes." ]
[Name] Bacon Cheeseburger Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-12-10T18:14:00Z [Description] Make and share this Bacon Cheeseburger Meatloaf 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/53/77/52/8oCvPPfaRjuoreVm8BAU_BACON_CHEESEBURGER_MEATLOAF_046.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/3DpJJVggT9WC60bqk7WE_BACON_CHEESEBURGER_MEATLOAF_049.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/9J3aSv0LRFChcHdjr9FN_BACON_CHEESEBURGER_MEATLOAF_052.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/PnXGHl4sQ9yDlt7pIMf0_received_2347233912157960.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/DRvQz5UeTOuPAlAJNlkJ_received_458539531600434.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/qILXyvESS61p8f8JweQp_Cheeseburger%20Meatloaf%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/52/LHkONLVXTwe8vxn6OgNf_Cheeseburger%20Meatloaf%202.JPG"] [RecipeCategory] Meatloaf [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "5", "1/4", "5", "2", "1/2", "3", "1/4", "1/2", "1/2", "1/4", NA, "1 1/2", "1/2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["bacon", "milk", "ketchup", "mustard", "yellow onion", "garlic cloves", "pickle", "garlic powder", "onion powder", "salt", "pepper", "ground beef", "sharp cheddar cheese", "egg", "Velveeta cheese", "parsley", "dill pickle", "cherry tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 496.9 [FatContent] 32.4 [SaturatedFatContent] 14.0 [CholesterolContent] 143.4 [SodiumContent] 993.4 [CarbohydrateContent] 18.4 [FiberContent] 1.0 [SugarContent] 5.9 [ProteinContent] 31.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F and line a baking sheet with parchment paper.", "In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel-lined plate and reserve.", "Add the milk, 2 tablespoons of ketchup, and the mustard to a bowl and whisk to combine. Add the bread and toss to combine. Set aside.", "Add the onions and garlic to a small food processor and pulse until finely chopped.", "Add the pickles and pulse until chopped.", "Add the pulsed vegetables to the bread mixture, along with the garlic powder, onion powder, salt, and a few grinds of pepper. Stir to combine.", "Add the ground beef, bacon, cheese, and egg and two-thirds of the bacon and combine together.", "Pour mixture onto the prepared pan and shape into an 8x4 inch loaf.", "Brush all over with remaining 3 tablespoons of ketchup.", "Bake for 1 hour 10 minutes to 1 hour 15 minutes.", "Transfer meatloaf to a serving platter. Heat the cheese sauce in the microwave in a microwave-safe bowl, about one minute.", "Pour cheese sauce over the meatloaf. Garnish with remaining toppings and the reserved bacon." ]
[Name] Pizza Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2018-12-10T18:25:00Z [Description] Make and share this Pizza Meatloaf 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/53/77/53/mGorTCpTQOyP8q4dGlDI_pizza%20meatloaf%20537753-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/AiquSIJQQOA5cGZaUcLg_pizza%20meatloaf%20537753-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/Qhc5a3bCTFoXwNo4lF2b_pizza%20meatloaf%20537753-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/Wh3xWglQQ12BMyQ8I65i_Pizza%20Meatloaf%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/4Ge0VSTm4wadYMnBqpQ2_Pizza%20Meatloaf%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/Ex3AJkWTkm2usqQ2QiNA_Pizza%20Meatloaf%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/53/VMtqWeoXRDiig8sjK31z_Pizza%20Meatloaf%204.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "1", "1", "1", "1/2", "2", "1/2", NA, "1", NA, NA] [RecipeIngredientParts] ["ground beef", "egg", "bell pepper", "yellow onion", "garlic cloves", "salt", "pepper", "mozzarella cheese", "red pepper flakes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.2 [FatContent] 27.9 [SaturatedFatContent] 11.3 [CholesterolContent] 134.7 [SodiumContent] 1018.1 [CarbohydrateContent] 21.2 [FiberContent] 2.6 [SugarContent] 3.1 [ProteinContent] 32.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Line the bottom of an 8-inch spring form pan with parchment paper and spray with nonstick spray. Wrap the bottom and sides with a piece of aluminum foil and place on a sheet pan. Coarsely chop the pepperoni slices and add to a large bowl. Add the ground beef, 1 cup pizza sauce, bread crumbs, egg, bell pepper, onion, garlic, salt and a few grinds of pepper. Mix to combine and transfer to the prepared cake pan. Spread the remaining pizza sauce on top of the meatloaf. Bake for 45 minutes. Remove from oven and top with shredded mozzarella and pepperoni slices. Bake for 15 minutes or until cheese is melted. Let cool for 5 minutes in the pan before removing from the mold. Garnish with red pepper flakes and chopped parsley.
[Name] Taco Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-12-10T18:34:00Z [Description] This meatloaf is bursting with Mexican flavors and is extra delicious when served alongside tortillas or rice and beans. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/54/cJ33B2UFTTAKlVWDfOFX_taco%20meatloaf%20537754.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/54/iiqnKwuPREGP8tS997N6_taco%20meatloaf%20537754-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/54/phqC6M6SOq9tC4PqecDK_taco%20meatloaf%20537754-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/54/J1ceASFZSPmbKCdxw3gX_Taco%20Meatloaf%20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/54/W5PsPCNSriiJCqePGr5g_Taco%20Meatloaf%202.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1/2", "1", "3/4", NA, NA] [RecipeIngredientParts] ["ground beef", "bell pepper", "yellow onion", "egg", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.1 [FatContent] 23.7 [SaturatedFatContent] 10.3 [CholesterolContent] 125.4 [SodiumContent] 1133.9 [CarbohydrateContent] 21.4 [FiberContent] 2.8 [SugarContent] 6.2 [ProteinContent] 29.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F and line a baking sheet with parchment paper.", "Add the beef, bread crumbs, 1/2 cup enchilada sauce, taco seasoning, bell pepper, jalapeño, onion, and egg to a large bowl. Mix to combine.", "Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 1 hour.", "Remove the meatloaf from the oven. Brush all over with remaining 1/4 cup enchilada sauce. Top with the shredded cheese.", "Bake for 15 minutes, or until cheese is melted.", "Transfer to a serving platter and top sliced jalapenos and cilantro." ]
[Name] MaryAnn's Rice Pudding [AuthorId] 2436881 [AuthorName] grad21 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-12-10T22:00:00Z [Description] Make and share this MaryAnn's Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1/2", "3/4", "1", "1", NA] [RecipeIngredientParts] ["milk", "sugar", "rice", "butter", "vanilla", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.8 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 20.8 [SodiumContent] 72.2 [CarbohydrateContent] 41.3 [FiberContent] 0.3 [SugarContent] 16.7 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 3 Cups (?) [RecipeInstructions] Preheat oven to 350. Grease dish - Stir a couple times while baking. Serve warm.
[Name] No Bake Pecan Coconut Praline Cookies [AuthorId] 2001991914 [AuthorName] Jaurita F. [CookTime] PT3M [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2018-12-10T22:02:00Z [Description] Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["pecans", "sweetened flaked coconut", "sugar", "brown sugar", "evaporated milk", "light corn syrup", "unsalted butter", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.5 [FatContent] 18.1 [SaturatedFatContent] 7.6 [CholesterolContent] 15.6 [SodiumContent] 109.3 [CarbohydrateContent] 43.3 [FiberContent] 1.6 [SugarContent] 36.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 18-24 Cookies/Pralines [RecipeInstructions] ["In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.", "Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.", "Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.", "Let set completely (freezing if necessary], then enjoy!" ]
[Name] Low Carb Kahlua [AuthorId] 2002309315 [AuthorName] Shera B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-10T22:03:00Z [Description] I got  this recipe years ago when I was doing the Atkins Diet, but lost it. I was overjoyed to find it again. It’s quick and easy, and delicious! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3", "3", "1", "750"] [RecipeIngredientParts] ["water", "sugar substitute", "instant coffee crystals", "vanilla", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 14.2 [FiberContent] 0.0 [SugarContent] 12.7 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 32 1 1/2 oz. shots [RecipeInstructions] In a large pitcher or measuring cup combine water, sugar substitute, coffee crystals, and vanilla. Stir until all dry ingredients are completely dissolved. Pour through funnel into a 1.5 - 2 liter bottle (I use an empty wine bottle; just be sure to save the cork, or use a screw-top bottle]. Add the entire bottle of vodka. Cork, then shake well. You can drink it immediately, but it gets better if you can stand to let the flavors marry overnight.
[Name] Tri-Tip Marinade With Oranges [AuthorId] 48388 [AuthorName] Aussie-In-California [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2018-12-10T22:05:00Z [Description] I have come up with a marinade and rub for tri-tip that works wonderfully both either on the grill, smoker, or oven. [Images] character(0) [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "1", "1", "3", "3", "1 1/2", "2"] [RecipeIngredientParts] ["paprika", "celery seed", "oregano", "salt", "ground cumin", "garlic powder", "onion powder", "olive oil", "garlic cloves", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.0 [FatContent] 42.3 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 1760.1 [CarbohydrateContent] 16.2 [FiberContent] 4.1 [SugarContent] 3.6 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] 1 Tri-tip [RecipeInstructions] Place the dry ingredients into zip-loc bag and add your tri-tip and then seal and shake rub over meat. Next add wet ingredients to zip-loc bag, reseal, and then rub wet ingredients over tri-tip. Let sit in the fridge for 8 to 24 hours turning and mixing the mixture into the meat every few hours. Cook time above is the time needed for the marinade to flavour the meat.
[Name] Barbacoa [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT1H [PrepTime] PT3H15M [TotalTime] PT4H15M [DatePublished] 2018-12-10T22:05:00Z [Description] The traditional barbacoa of high central plains east of Mexico City is lamb, goat, or mutton slowly cooked in a deep pit preheated with a wood fire placed over rocks. The meat is wrapped in maguey leaves and steamed underground from the heat given off by the rocks. This version substitutes aromatic bay, plum, and avocado leaves, and cooks the barbacoa in a pressure cooker or steamer. (Recipe From Mexico the Beautiful Cookbook) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/38/3/yceEowfTIiTja1CTudYA_281185306075973.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/38/3/EQeAkfRQGSZ9N9W2MgUH_281185266075977.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/38/3/VFgSr9F2Q9iCCGb8qPCO_281185282742642.jpg"] [RecipeCategory] Mexican [Keywords] ["Pressure Cooker", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["4", "14", "17", "10", "12", "3", "4", "1/8", "2", "2", "1", "10", "1", "1", "2", "2"] [RecipeIngredientParts] ["boneless beef roast", "bay leaves", "plums", "dried ancho chiles", "garlic cloves", "onion", "thyme", "marjoram", "dried oregano", "cloves", "black peppercorns", "red wine vinegar", "water", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.4 [FatContent] 13.2 [SaturatedFatContent] 5.1 [CholesterolContent] 199.6 [SodiumContent] 2553.2 [CarbohydrateContent] 6.7 [FiberContent] 2.5 [SugarContent] 0.1 [ProteinContent] 66.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make the marinade, cook the chiles in a saucepan with boiling water for 10 minutes. Drain and transfer to a blender. Add the garlic, onion, thyme, marjoram, oregano, cloves, peppercorns, 3 bay leaves, vinegar, water and salt. Blend well. Place the meat in a glass or ceramic dish, add the puree and marinate for at least 3 hours or cover and refrigerate overnight. Turn occasionally. Place the steamer basket in a pressure cooker and add water (about 5 cups]. Place a large sheet of heavy duty aluminum foil in the basket, shaping it into an envelope to catch the juices from the meat. Inside this envelope, arrange half of the avocado leaves, 7 bay leaves, and half of the plum leaves. Place the meat on top and cover with the remaining leaves. Close the ends of the foil without sealing. Cover and cook under pressure for 1 hour.If you do not have a pressure cooker, use a steamer and cook over low heat for 2 1/2 hours, being careful not to let the water in the bottom of the pan cook off. Remove the pan from the heat and let cool for 10 minutes before opening. Carefully lift the foil envelope from the pan and place in a large dish. Transfer the meat to a platter, remove the leaves and cover with the sauce in which it was cooked.
[Name] Blue Bayou Potatoes Au Gratin [AuthorId] 2002360793 [AuthorName] Carson F. [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2018-12-10T22:06:00Z [Description] Authentic recipe for creamy potatoes au gratin from the Blue Bayou restaurant at the Disneyland Resort in California. Chef Moises Carranza. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "1", "2", "1 1/4", "1/8", "1/4", "2", "1", "4"] [RecipeIngredientParts] ["yukon gold potatoes", "yellow onion", "butter", "heavy cream", "salt", "fresh ground black pepper", "fresh thyme leave", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.0 [FatContent] 27.7 [SaturatedFatContent] 17.1 [CholesterolContent] 97.8 [SodiumContent] 1351.3 [CarbohydrateContent] 39.6 [FiberContent] 3.5 [SugarContent] 2.3 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix potatoes, jalepeno and onions and put in a buttered baking dish. Mix cream, garlic, salt, black pepper and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a 350F pre-heated oven and bake for 1-1/2 hours or until potatoes are tender. Remove potatoes from oven and sprinkle with parmesan cheese. Return dish to oven uncovered and bake for 10 more minutes or until brown.
[Name] SUCRE À La CRÈME Aka BUTTER & CREAM FUDGE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2018-12-11T13:38:00Z [Description] This traditional Holiday sweet from Québec can be enjoy after a meal or anytime you want a treat! VIDEO https://www.youtube.com/watch?v=NTUnNDpENwA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Fi9g6g8nQCC2JhbBfogs_Sucre-%C3%A0-la-Cr%C3%A8me-6_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["brown sugar", "icing sugar", "unbleached all-purpose flour", "cream of tartar", "butter", "heavy cream", "pure vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.5 [FatContent] 5.8 [SaturatedFatContent] 2.9 [CholesterolContent] 14.9 [SodiumContent] 25.0 [CarbohydrateContent] 37.6 [FiberContent] 0.1 [SugarContent] 36.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 15 squares [RecipeInstructions] ["In a 4-liter bowl microwave-proof, combine butter and cream. Cook on “High” for 1 minute. Stir in brown sugar, icing sugar, flour and cream of tartare. Transfer back to the microwave and cook on “High” for 2 minutes, stirring half way through cooking. Add vanilla and stir again. Cook on “High” for 4 to 4 ½ minutes, stirring half way through.", "To know if it’s ready, take a very small amount of butter & cream fudge and drop it in cold water. If it forms a small ball and seizes then it’s ready otherwise, return it to the microwave for another 30 seconds. Add chopped walnuts, stir quickly and transfer to a greased bowl 9 x 4 (loaf pan] or silicone square mold. Let it cool for 30 minutes before chilling in the fridge until set and firm, about 2 hours. Cut into squares and serve." ]
[Name] Easy Baked Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-12-11T13:49:00Z [Description] These Easy Baked Pork Chops only require a few spices to really make them stand out. They are juicy, tender, and full of flavor. https://thestayathomechef.com/easy-baked-pork-chops/ [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless pork chops", "extra virgin olive oil", "salt", "black pepper", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.2 [FatContent] 26.4 [SaturatedFatContent] 6.4 [CholesterolContent] 124.0 [SodiumContent] 1252.8 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat an oven to 400°F. Lightly grease a baking sheet.", "Rub each pork chop with olive oil.", "In a small bowl mix together salt, pepper, paprika, and onion powder. Season all sides of the pork chop with this mix. Place seasoned pork chops onto the prepared baking sheet.", "Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145°F (which will depend on how thick the pork chops are].Serve hot.", "NOTES:", "Some people are concerned about the amount of salt. If you are sensitive to salt, or on a low sodium diet, reduce the amount of salt and add more to taste when serving." ]
[Name] Cake Mix Snickerdoodles [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-12-11T18:31:00Z [Description] Got this easy snickerdoodle recipe for the Betty Crocker sight, and so easy and taste great. I like to use tinted sugar just for something a little different. When it comes to serving size, it's a guess as it depends on the size of your cookies [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/t5GV6C3NSaWeOr0vcowN_Cake%20Mix%20Snickerdoodles.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["15", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "egg", "sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.3 [FatContent] 6.0 [SaturatedFatContent] 2.8 [CholesterolContent] 17.9 [SodiumContent] 155.3 [CarbohydrateContent] 15.1 [FiberContent] 0.2 [SugarContent] 10.8 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] 24 Cookies [RecipeInstructions] Heat oven to 350. Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain]. Shape dough into 1 inch balls. COATING: Mix sugar and cinnamon in small bowl. Roll balls in cinnamon sugar mixture. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 1 minutes or until set. Remove from cookie sheet to cooling rack.
[Name] Crispy Coffee Chocolate Chip Cookies [AuthorId] 352538 [AuthorName] Marysdottir [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2018-12-12T15:26:00Z [Description] This recipe is from the YouTube channel Tasty101. It makes a browned-butter, slightly mocha-flavoured crispy chocolaty cookie and lots of them. Might be the best I've ever had. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/64/zpT7BaTrT8GVbZF9PQqh_0A14D271-2895-4918-925F-0495952CB7DE.jpeg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "1", "1/2", "2", "1", "1", "1", "1/2", "5", "1"] [RecipeIngredientParts] ["bread flour", "all-purpose flour", "kosher salt", "baking soda", "unsalted butter", "dark brown sugar", "white sugar", "vanilla", "egg", "dark chocolate", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1635.9 [FatContent] 98.2 [SaturatedFatContent] 60.2 [CholesterolContent] 280.0 [SodiumContent] 2816.6 [CarbohydrateContent] 193.7 [FiberContent] 11.5 [SugarContent] 120.8 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350°F. Chop dark chocolate into chunks and set aside. Sift flours into a bowl with salt and baking soda. Brown butter in a pan. When it turns golden brown pour into a liquid measuring cup. Add water to equal one cup. Cool to room temperature. Cream together sugars, vanilla, espresso powder, and room temperature browned butter. Mix in egg and yolk. Add dry ingredients in 1/3 increments mixing just until mostly combined. Fold in chocolates. Scoop onto parchment lined cookie sheets. Chill overnight or one hour or not at all. Sprinkle a few salt crystals on each cookie before you bake them. Bake 12-14 minutes. Yield depends on the size of your scoops.
[Name] Nestle Tiramisu [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT2M [PrepTime] PT2H25M [TotalTime] PT2H27M [DatePublished] 2018-12-12T15:27:00Z [Description] Tiramisu is a great choice to serve for entertaining or when you need a special family treat. Sliced sponge cake is drizzled with a delicious mixture of coffee and rum, followed by layers of cream cheese filling. Sprinkle with grated chocolate for a finishing touch. Enjoy! (Recipe From ElMejorNido.com). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/65/TDAXwpEsRLeCaa8UMlf6_136399lrg.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "3", "7", "8", "2", "1 1/2", "2", "8", "1 1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "water", "rum", "instant coffee granules", "cream cheese", "vanilla extract", "heavy whipping cream", "granulated sugar", "ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.7 [FatContent] 31.9 [SaturatedFatContent] 19.1 [CholesterolContent] 135.6 [SodiumContent] 202.1 [CarbohydrateContent] 47.4 [FiberContent] 0.3 [SugarContent] 38.2 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] HEAT ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside. MIX cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth. WHIP cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture. LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with half of coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top with remaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remaining cream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.
[Name] Tortas Ahogadas [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-12-12T15:27:00Z [Description] Make and share this Tortas Ahogadas 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/.3/76/41/5/dkxFsSETGmeAt3LOVgT7_Carnitas_tortaahogada_freshbakedbread__jnallely_18.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "2", "8", "2", "3", "4", "4", "1", "1 2/3", "2", "3", "1/4", "2/3", "1/2", "1", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["arbol chiles", "garlic cloves", "salt", "water", "roma tomatoes", "garlic cloves", "oregano", "water", "salt", "red onion", "vinegar", "lime juice", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.7 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1232.0 [CarbohydrateContent] 43.8 [FiberContent] 4.6 [SugarContent] 5.3 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] 8 Tortas Ahogadas [RecipeInstructions] ["For the tomato salsa, boil tomatoes. In a blender, puree with the garlic and water. Add the oregano and salt to taste.", "For the spicy sauce, boil the arbol chiles. In a blender, puree with the garlic, crackers, hot sauce and water. Strain.", "For the onions, add the vinegar, lime juice, and water. Let it marinade for 15 minutes. Season with salt.", "To assemble, cut the bolillos in half. Spread the refried beans on both sides. Add the meat. Pour the tomato sauce over it. Add the desired amount of spicy sauce. Top off with the marinated onions." ]
[Name] Olive Garden Chicken Gnocchi Soup [AuthorId] 2002364001 [AuthorName] Dandi [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-12T15:27:00Z [Description] This is even better than most of the so called Olive Garden Chicken Gnocchi soup recipes. Most of the other recipes use thyme, this uses fresh basil instead. My neice worked her way through college at the Olive Garden she says it's the best version she has ever had, and others who have had absolutely devour it. It's even better the next day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/67/cPHmeOQ4RuOLZbSoALkv_IMG_20190611_111432.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "3 -4", "4", NA, NA, "16", "6", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["celery", "garlic cloves", "chicken breasts", "salt", "black pepper", "flour", "half-and-half", "fresh basil", "fresh spinach", "carrot", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.3 [FatContent] 22.9 [SaturatedFatContent] 11.1 [CholesterolContent] 95.7 [SodiumContent] 594.9 [CarbohydrateContent] 19.0 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes].", "Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.", "Stir in chicken broth gradually (one cup at a time].", "Stir in half and half.", "Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.", "Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste." ]
[Name] Danish Butter Cookies [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-12-12T16:46:00Z [Description] Make and share this Danish Butter Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/6uQl0cZfQPeuJe592u0x_EC_Danish%20butter%20cookies.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "24", "350", "250", "1", "1", "3", "1", "3 -4", "3 -4", "3 -4"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "sugar", "salt", "eggs", "lemon, zest of", "sugar", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.1 [FatContent] 30.1 [SaturatedFatContent] 18.4 [CholesterolContent] 130.6 [SodiumContent] 476.1 [CarbohydrateContent] 71.4 [FiberContent] 1.4 [SugarContent] 32.7 [ProteinContent] 7.3 [RecipeServings] 10.0 [RecipeYield] 20 cookies [RecipeInstructions] Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough. Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator. On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter. Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden. Cool and put in a tightly closed metal container. They will keep for several weeks.
[Name] Sticky Chinese Sausage Fried Rice [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2018-12-12T19:32:00Z [Description] This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/OKasrwxGRcqpbJZ7WizF_sticky%20chinese%20sausage%20fried%20rice%20537769-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/ut0Ev1uGSJzvXeDf9GWh_sticky%20chinese%20sausage%20fried%20rice%20537769-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/T6OCaNk1REOeDItpkyzn_20190313_181801.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/3hSbMXS8u2RUPwHDPBbw_sticky%20chinese%20sausage%20fried%20rice%20537769-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/0bObi1HqT9u3sEJJWllM_Chinese%20Sausage%20Fried%20Rice%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/69/UNpM2RHRUKLRGSF0zRuQ_Chinese%20Sausage%20Fried%20Rice%201.jpg" ] [RecipeCategory] Pork [Keywords] ["Rice", "Meat", "Chinese", "Asian", "Chinese New Year", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", NA, "5", "4", "3", "1", "3/4", "3", NA, NA, "3"] [RecipeIngredientParts] ["low sodium soy sauce", "oyster sauce", "light brown sugar", "rice vinegar", "scallions", "garlic cloves", "salt", "pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.6 [FatContent] 6.3 [SaturatedFatContent] 1.6 [CholesterolContent] 139.5 [SodiumContent] 730.3 [CarbohydrateContent] 38.0 [FiberContent] 2.8 [SugarContent] 4.1 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon. Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots. Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes. Season with salt and pepper, then stir and let cook for another 1-2 minutes. Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes. Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine. Garnish with sliced scallions before serving.
[Name] Sticky Hoisin Spareribs [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2018-12-12T19:33:00Z [Description] Make and share this Sticky Hoisin Spareribs 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/53/77/70/gsvh8wqjTZ2EsOMtrLb6_CHINESE_SPARERIBS_080.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/70/nE30NhIiQPSa86rKHpIA_CHINESE_SPARERIBS_082.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537770/QAtv85T3mW8En18viRgV_7FA64D7F-6AC1-4C51-949D-E91B2D242D0F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/70/3gtLI5dAREmDJ2Mp2uJQ_E2A4B96E-41D6-470E-BCF7-F8E50157CF97.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/70/67MN768RVhvjkoixTqjw_CHINESE_SPARERIBS_077.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/70/WQ3xezzrSJuWjTuj37UW_Chinese%20Spareribs%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/70/OiCMOVVISRG56obU67ay_Chinese%20Spareribs%202.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian"] [RecipeIngredientQuantities] ["1", "6", "1/4", "1/4", "3", "2", "1", "2", "1", "1", "4", NA, NA, "1"] [RecipeIngredientParts] ["hoisin sauce", "soy sauce", "dark brown sugar", "rice vinegar", "ketchup", "sriracha sauce", "ginger", "Chinese five spice powder", "garlic cloves", "sesame seeds", "scallion", "lime"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1033.8 [FatContent] 76.8 [SaturatedFatContent] 24.6 [CholesterolContent] 260.1 [SodiumContent] 1744.2 [CarbohydrateContent] 30.4 [FiberContent] 1.5 [SugarContent] 22.2 [ProteinContent] 53.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.", "Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.", "Preheat the oven to 325 degrees F.", "Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.", "Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges." ]
[Name] Chive & Scallions Pancakes [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT2H15M [TotalTime] PT2H45M [DatePublished] 2018-12-12T19:33:00Z [Description] These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/emO9BiQTcCZXZcxlZZuz_chive%20scallions%20pancakes%20537771-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/VxjnH9WSYu9WTYPbmUXg_chive%20scallions%20pancakes%20537771.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/CJU47McQwa9z1izRiUpw_chive%20scallions%20pancakes%20537771-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/MLGnXpOTXW6pEAo1mO7N_Chive%20and%20Scallion%20Pancake%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/nbRLDf7QViqZEu1oDOPj_Chive%20and%20Scallion%20Pancake%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/bq2PyZTlTdayVWZbSVwk_Chive%20and%20Scallion%20Pancake%203.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/hHDIEQfiS4G7oJO2YZK1_Chive%20and%20Scallion%20Pancake%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/71/H1HRMVISqm69vWDNhLE4_Chive%20and%20Scallion%20Pancake%205.jpg"] [RecipeCategory] Chinese [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/2", "3", NA, "1/4", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "salt", "water", "scallion", "chives", "unsalted butter", "low sodium soy sauce", "sugar", "garlic powder", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 8.1 [SaturatedFatContent] 4.0 [CholesterolContent] 15.3 [SodiumContent] 746.3 [CarbohydrateContent] 35.3 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together the dipping sauce, making sure the sugar dissolves, and set aside. Whisk together the flour and salt in a large bowl. Bring 1 cup of water to a boil in a small saucepan. Measure out 3/4 cup of water and pour over the flour mixture. Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy. Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together. Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth. Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature. Meanwhile, combine the scallion and chives in a bowl and set aside. Flour a surface and shape the dough into a thick log. Cut into 6 portions. Work with one portion of dough at a time, keeping the others covered with a damp towel. Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you. Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture. Tightly roll the dough away from you so you’re left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout. Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel. Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes. Cut 4 small squares of parchment paper and flour a work surface. Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel. Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds. Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown. Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes. Cut each pancake into 4 wedges and serve with the dipping sauce.
[Name] Pork Egg Roll Bowl [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-12-12T19:33:00Z [Description] Enjoy the comforting flavors of egg rolls without all the fried carbs. This dish uses coleslaw mix for a quick dose of healthy, shredded cabbage and is topped off with a heavy drizzle of sweet and sour sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/72/qOldZO9yToiEcRatuZOM_egg%20roll%20bowl%20537772-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/72/1KGFkktjQxu0DRsQ1p5j_egg%20roll%20bowl%20537772-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/72/HoT5hdA5S32wGCgHOgls_egg%20roll%20bowl%20537772-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/72/k2UcPjJnSXQ0yhvM0he7_Egg%20Roll%20Bowl.jpg" ] [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "2", "4", "3", "1", "1", NA, NA, "1/4", "2 -3"] [RecipeIngredientParts] ["low sodium soy sauce", "hoisin sauce", "onion powder", "scallions", "garlic cloves", "ground pork", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.3 [FatContent] 33.4 [SaturatedFatContent] 10.3 [CholesterolContent] 82.0 [SodiumContent] 727.8 [CarbohydrateContent] 8.3 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside. Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes. Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes. Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.
[Name] Chinese Eggplant in Garlic Sauce [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-12-12T19:33:00Z [Description] Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/73/PaezrroTEybvIDmL2GCf_chinese%20eggplant%20in%20garlic%20sauce%20537773.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/73/uUYlFrTKRKPxIW4yhAdw_chinese%20eggplant%20in%20garlic%20sauce%20537773-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/73/yfXZBq7kQCqNRM20peo2_chinese%20eggplant%20in%20garlic%20sauce%20537773-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/73/dRsQ9LtBS36AernIWWE8_Eggplant%20with%20Garlic%20Sauce%201.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "2", "2", "1", "1", "1/2", "1/2", "1/2", "2", NA, NA, NA, "6", "3", "1 1/2"] [RecipeIngredientParts] ["water", "cornstarch", "low sodium soy sauce", "light brown sugar", "hoisin sauce", "rice vinegar", "Chinese five spice powder", "garlic powder", "red pepper flakes", "Chinese eggplants", "salt", "pepper", "garlic cloves", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 111.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 340.7 [CarbohydrateContent] 26.1 [FiberContent] 8.4 [SugarContent] 13.6 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside. To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants. Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Transfer to a bowl and repeat with remaining half. Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant. Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 – 60 seconds. Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 – 2 minutes. Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors. Garnish with sliced scallions.
[Name] Firecracker Orange Chicken Buns [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-12-12T19:33:00Z [Description] Lightly fried chicken is coated in a spicy orange sauce and sandwiched inside steamed bao buns, along with fresh herbs and Kewpie mayo. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/jCO8qfmfSjqvfNRpFOfd_firecracker%20orange%20chicken%20bao%20buns%20537774-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/hZLk5VS0S0uCnQy639BK_firecracker%20orange%20chicken%20bao%20buns%20537774-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/cAkYBoakTWCcI5mxqXoN_firecracker%20orange%20chicken%20bao%20buns%20537774-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/7MSk1tvARH6rMTsdPT0V_Orange%20Bao%20Buns%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/RSE3uuwTSQWaAff6iA2V_Orange%20Bao%20Buns%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/74/BdHzF11SXaq2CK4ZFmhg_Orange%20Bao%20Buns%201.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "2", "1", "3/4", "1/4", "1/2", NA, "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["honey", "soy sauce", "orange", "sriracha sauce", "garlic powder", "red pepper flakes", "ginger powder", "salt", "chicken tenderloins", "cornstarch", "fresh parsley leaves", "sesame seeds", "scallion", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.1 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 43.9 [SodiumContent] 500.1 [CarbohydrateContent] 46.1 [FiberContent] 0.9 [SugarContent] 25.4 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside. Heat about 3 inches of oil in a Dutch oven to 375°F. Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet. Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 – 2 minutes, until thickened. Add the chicken to the sauce and toss to coat. To build the sandwiches, place parsley leaves in the buns, then top with 3 – 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.
[Name] General Tso’s Chicken Tenders [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-12-12T19:33:00Z [Description] Make and share this General Tso’s Chicken Tenders 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/53/77/75/YbAWiQ3ARminAA6Af7zm_general%20tso%20s%20chicken%20tenders%20537775.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/75/JbbSlYjrRBKE32qyo9xw_General%20Tso%27s%20Chicken%20Tenders%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/75/W9W1NhmeQepb773IbVE9_General%20Tso%27s%20Chicken%20Tenders%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/75/EVNGHOeQDmwXMg7lA86A_general%20tso%20s%20chicken%20tenders%20537775-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/75/pvXQ5aV8RmK4hVVodk9C_general%20tso%20s%20chicken%20tenders%20537775-5.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "2", "1", "1/2", "1/3", "1", NA, "1 1/2", "1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["soy sauce", "rice vinegar", "light brown sugar", "hoisin sauce", "garlic powder", "ground ginger", "red pepper flakes", "water", "cornstarch", "flour", "salt", "black pepper", "eggs", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 432.1 [FatContent] 6.2 [SaturatedFatContent] 1.6 [CholesterolContent] 165.9 [SodiumContent] 1890.0 [CarbohydrateContent] 57.5 [FiberContent] 2.0 [SugarContent] 16.1 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the soy sauce, vinegar, brown sugar, hoisin, garlic powder, ginger and red pepper flakes to a bowl and whisk to combine. Whisk together the water and cornstarch in a separate small bowl until the cornstarch is dissolved. Add the cornstarch mixture to the soy sauce mixture and whisk well to combine. Set aside. Pour about 3 inches of oil in a Dutch oven, attach a fry thermometer, and let heat to 350 F degrees. Add the flour, salt and pepper to a shallow bowl and whisk to combine. Add the eggs and a splash of water to a shallow bowl and beat to combine. Dredge a chicken tender in the flour, pressing to adhere. Shake off excess flour and coat in the egg mixture. Let the excess drip off and coat in the flour again. Place on a sheet pan while you continue coating the rest. Fry the chicken in batches until golden brown and cooked through, about 6 – 8 minutes. Drain on a paper towel lined plate. Give the reserved sauce mixture a good whisk and pour into a large nonstick skillet. Cook over medium heat until thickened, about 2 – 3 minutes. Add the chicken tenders to a large bowl and pour the sauce over. Gently toss to coat. Transfer the chicken tenders to a serving platter and garnish with sesame seeds.
[Name] Mongolian Beef Meatballs [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-12-12T19:33:00Z [Description] Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/UKpf80qhR1WgKzFQ2VvS_mongolian%20beef%20meatballs%20537776-4.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/537776/DvawxBSUSNUEn37FnLWD_496F1803-349A-407A-8A1A-6827496BF058.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/nT2g8XHtRNWqyWe50bg0_IMG_1432.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/ODcD2IIvSu6psvSil74n_mongolian%20beef%20meatballs%20537776-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/QOZjAdB9RLOmVrko301e_mongolian%20beef%20meatballs%20537776.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/0zWT1hxaT1SQsa9jBevK_29E9B25F-235D-475E-8A9A-B876771A75BA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/l7UbEDzIQAGx4rePo1uo_Mongolian%20Beef%20Meatballs%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/dFvCNhB7QnahDcB7Eucn_Mongolian%20Beef%20Meatballs%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/76/ABGbKw6aSm2QGKalq8bU_Mongolian%20Beef%20Meatballs%202.jpg"] [RecipeCategory] Meatballs [Keywords] ["Meat", "Chinese", "Asian", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3", "1 1/4", "1 1/2", "1", "1/2", "1/3", "1", "2", "1/2", "1/2", "2", "4", "1/4", "2"] [RecipeIngredientParts] ["egg", "hoisin sauce", "low sodium soy sauce", "garlic", "ginger", "scallions", "panko breadcrumbs", "ground beef", "dark brown sugar", "low sodium soy sauce", "hoisin sauce", "garlic", "ginger", "red pepper flakes", "cornstarch", "cooked rice", "scallion", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1130.4 [FatContent] 36.7 [SaturatedFatContent] 12.0 [CholesterolContent] 162.9 [SodiumContent] 2001.4 [CarbohydrateContent] 151.6 [FiberContent] 4.8 [SugarContent] 63.5 [ProteinContent] 46.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.", "Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.", "Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.", "For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.", "Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.", "For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds." ]
[Name] Sesame Shrimp [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-12-12T19:38:00Z [Description] Make and share this Sesame Shrimp 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/53/77/77/etYmFKgPS3CnzR4HC1PM_SESAME_SHRIMP_009.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/77/GpTMPylQAGTgh7ej7Qb6_SESAME_SHRIMP_006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/77/FRNWnfE4TuK5vy5GOP1Y_SESAME_SHRIMP_005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/77/lTi5AwQRqmmfE6QFEJ73_Sesame%20Shrimp.jpg" ] [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "3", "1", "1", "1", "1/4", "1", "2", NA, NA] [RecipeIngredientParts] ["water", "soy sauce", "rice vinegar", "light brown sugar", "cornstarch", "garlic powder", "red pepper flakes", "medium shrimp", "unsalted butter", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 213.0 [FatContent] 8.1 [SaturatedFatContent] 4.0 [CholesterolContent] 158.5 [SodiumContent] 2659.7 [CarbohydrateContent] 15.7 [FiberContent] 0.4 [SugarContent] 10.7 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside. Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl. Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 – 4 minutes. Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.
[Name] Steamed Pork & Scallion Dumplings [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-12-12T19:42:00Z [Description] These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/Xxrd8evcRbqsWi4n6fqW_STEAMED_PORK_SCALLION_DUMPLINGS_085.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/3bk5OUcTu2Gv8zlDABik_Capture2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/zZGBZ7tSbOV7tA196EmC_STEAMED_PORK_SCALLION_DUMPLINGS_072.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/GPHthamiSYGzV0gsdEng_STEAMED_PORK_SCALLION_DUMPLINGS_084.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/jVPcyjAOTCyhXNCo7aM5_Capture.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/Gdowx7DLSBmsj1SWgbrw_Pork%20and%20Scallion%20Dumplings%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/78/02CfZGLSPGFiR5T18GGn_Pork%20and%20Scallion%20Dumplings%202.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2", "5", "1", "2", "2", "1", "1", "2", "1", "40"] [RecipeIngredientParts] ["low sodium soy sauce", "sugar", "rice vinegar", "scallions", "garlic cloves", "ginger", "hoisin sauce", "soy sauce", "ground pork", "garlic", "egg", "wonton wrappers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.9 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 13.6 [SodiumContent] 224.9 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 40 dumplings [RecipeInstructions] Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside. Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl. Add the beaten egg and mix to combine. Add the pork and mix to combine. Fill a small bowl with water and lightly flour a parchment-lined baking sheet. Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper. Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal. Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest. Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid. Continue with the remaining dumplings. Serve with the dipping sauce. You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 – 2 minutes longer.
[Name] Jalapeno Cheddar Cornbread [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-12-12T20:27:00Z [Description] Delicious, tender, moist cornbread that pairs well with a simple pot of beans or any thing else you fancy. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "2/3", "1", "1", "3", "1 1/2"] [RecipeIngredientParts] ["cornmeal", "salt", "baking powder", "eggs", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.1 [FatContent] 33.0 [SaturatedFatContent] 10.7 [CholesterolContent] 83.7 [SodiumContent] 607.8 [CarbohydrateContent] 25.1 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] 1 skillet [RecipeInstructions] Preheat oven to 350 degrees. Grease a 10 inch cast iron skillet with bacon grease or fat of your choice. Mix dry ingredients and mix in jalapenos. In a another bowl mix together eggs, sour cream, oil and corn. Combine wet and dry ingredients. Pour 1/2 of batter in the skillet and top with 1/2 of grated cheese. Cover with remainder of batter and top with cheese. Bake for approximately 35 minutes or until golden brown and set. Serve hot with butter.
[Name] Sweet Potato Hash [AuthorId] 1823125 [AuthorName] bananabreadeater [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-12T23:20:00Z [Description] Skillet sweet potato hash with black beans and corn. Can be served as a full meal, and served with fried eggs on if desired. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "3", "1/2", "1", "3/4", "3/4", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["onion", "sweet potatoes", "bell pepper", "garlic cloves", "cumin", "salt", "chili powder", "vegetable broth", "frozen corn", "black beans", "limes, juice of", "cilantro", "ground pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.3 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 229.7 [CarbohydrateContent] 30.0 [FiberContent] 7.2 [SugarContent] 3.4 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in the skillet, and add onions until lightly browned.", "Add sweet potato into the pan and cook until it is brown in spots.", "Stir in garlic, diced bell pepper, cumin, salt, chili powder, and half of the lime juice.", "After the garlic becomes more aromatic (approximately 30 seconds] add half of the broth, stirring to get any brown pieces off of the bottom. Let the broth absorb and add the rest as needed.", "Stir in corn and beans and let cook for a couple minutes. Top with the rest of the lime juice, cilantro, and cheese as wanted." ]
[Name] Roasted Cabbage [AuthorId] 260988 [AuthorName] Corilayn [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-12-13T08:39:00Z [Description] Again this is very versatile, I use it in many recipes and this is the basic recipe. It was most recently the side dish to pulled pork and rice with General Tao sauce.. kids had seconds :-) At some point I will add the onion, bacon and apple recipe... which is why I say this is basic and versatile. ;-) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1"] [RecipeIngredientParts] ["green cabbage", "extra virgin olive oil", "salt", "pepper", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.0 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 415.3 [CarbohydrateContent] 12.4 [FiberContent] 4.1 [SugarContent] 7.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut cabbage in half, and wrap the other half for other use (or double seasoning]. Cut the core out of the cabbage, in a triangle form, you can see the core. Cut the cabbage into wedges. You should end up with 4-6 wedges depending the size of your cabbage. Line a baking dish with tin foil for easy clean up, and drizzle cabbage with oil. Rolling around to cover. (It's ok if a few leaves fall off]. Liberally sprinkle with salt and pepper and cook in 400-425 oven ( I used tabletop] for 30 minutes. Turn cabbage to another side and drizzle with honey, don't worry it leaves fall off. Continue at 375 for another 30 -40 minutes, or until desired doneness. Most people have their 'cooked' point, I like my very tender with a bit of bite left. I keep forgetting to take pictures of the food, but will next time with the other half cabbage.
[Name] OYSTERS ROCKEFELLER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-12-13T14:50:00Z [Description] These are the perfect appetizer to serve during the upcoming Holidays. Now with this recipe, you can enjoy this New Orleans restaurant classic at home! VIDEO https://www.youtube.com/watch?v=gOHREEVXoaE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/OKKlSaVCQcWtUFz6blzZ_Oysters-Rockerfeller-1_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1", "1", "1/4", "1/4", "1/2", "1", "1/4", "1", "1 1/2", "0.5", "1/2", "3", "125", "1", "2", "1/3"] [RecipeIngredientParts] ["fresh lemon juice", "butter", "sea salt", "black pepper", "pickling salt", "butter", "celery", "garlic clove", "parsley", "frozen spinach", "black pepper", "heavy cream", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.2 [FatContent] 7.5 [SaturatedFatContent] 4.2 [CholesterolContent] 45.7 [SodiumContent] 4926.2 [CarbohydrateContent] 4.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 12 oysters [RecipeInstructions] Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼” thick. Place shells on salt and set aside. In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie], hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some. Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.
[Name] Food Babe’s Sweet Potato Casserole [AuthorId] 515211 [AuthorName] staciek in Texas [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-12-13T21:44:00Z [Description] Make and share this Food Babe’s Sweet Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "3/4", "1", "10", "2", "3", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "cinnamon", "nutmeg", "sea salt", "vanilla", "butter", "eggs", "maple syrup", "pecans", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.3 [FatContent] 34.0 [SaturatedFatContent] 13.8 [CholesterolContent] 112.9 [SodiumContent] 580.0 [CarbohydrateContent] 44.7 [FiberContent] 7.2 [SugarContent] 14.2 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. Poke each sweet potato with a fork and place on a baking sheet. Bake for 30-40 minutes or until tender. Scoop out the insides of the sweet potatoes and place in a pot. Add 2 tablespoons maple syrup, cinnamon, nutmeg, ½ teaspoon salt, vanilla, ½ stick butter and eggs. Blend with a hand mixer until well combined. Place the sweet potato mix in a casserole dish and bake for 30 minutes. While the sweet potatoes are baking, in a small bowl, mix together the pecans, remaining tablespoon of maple syrup, ¼ teaspoon salt and remaining 2 tablespoons of butter. Set aside. When done, take the casserole dish out of the oven and turn the oven to broil. Top the casserole with the pecans and place back in the oven for 2-3 minutes to toast. Enjoy!
[Name] Cauliflower Cheese [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-12-14T02:52:00Z [Description] Make and share this Cauliflower Cheese 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/53/77/84/d3YtVrp0TJKBlAiP4cSj_3 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/84/iD5c6XcRkertF9U1Ax5t_3%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/84/2o6h79ZT6uCpMGTfD1GR_4%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/84/xVOvwe2xTuuFpY4sO10R_8%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/NutS8h5yR3GGKkXCqong_5%20s.jpg"] [RecipeCategory] Cheese [Keywords] ["Cauliflower", "Vegetable", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["220", "1", "15", "100", "5", NA, "3"] [RecipeIngredientParts] ["milk", "butter", "plain white flour", "cheddar cheese", "mustard powder", "cauliflower"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.5 [FatContent] 23.6 [SaturatedFatContent] 13.6 [CholesterolContent] 67.6 [SodiumContent] 628.6 [CarbohydrateContent] 55.6 [FiberContent] 18.0 [SugarContent] 17.2 [ProteinContent] 34.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Trim the cauliflowers and boil in salted water for around 10 minutes. Drain and leave to cool. Add the milk, butter and sieved flour to a saucepan. Bring the mixture to the boil whisking continuously. When the sauce thickens add the cheese, mustard powder, salt and pepper. Turn the heat to very low and simmer for about 5 minutes, stirring occasionally. Arrange the cauliflower in a glass casserole dish and pour over the sauce. Place the casserole dish under the grill and cook until the sauce begins to catch. Serve immediately.
[Name] Raspberry Almond Shortbread Cookies [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-12-14T17:27:00Z [Description] A wonderful recipe from Better Homes & Garden. These are now a yearly staple to our Christmas cookies. Very pretty for Valentines Day as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/85/WBb0X995R4Whkzqi9ys9_image1%20(2).jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "2", "1/2", "2", "1", "3 -4", "1 1/2"] [RecipeIngredientParts] ["butter", "granulated sugar", "all-purpose flour", "sugar", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.5 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 13.6 [SodiumContent] 46.7 [CarbohydrateContent] 16.1 [FiberContent] 0.2 [SugarContent] 9.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
[Name] ROAST BEEF With FRESH HERBS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-15T14:41:00Z [Description] This recipe is easy to make and incredibly tasty! This beautifully savory dish is the perfect succulent meal to serve when hosting a dinner! VIDEO https://www.youtube.com/watch?v=bBfKn1nblwk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hOHpqUNaQPWqc99GVMJl_Roast-Beef-with-Fresh-Herbs-1_Fotor-2-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1/4", "1/4", "1/4", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "dry mustard", "olive oil", "fresh rosemary", "of fresh mint", "fresh basil", "fresh chives", "fresh parsley", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.9 [FatContent] 9.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 391.0 [CarbohydrateContent] 1.5 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF. While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it’s too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes. Note: Bone-in prime rib will take more time to cook in the oven.
[Name] Submarine Sandwich Sauce [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2018-12-15T14:48:00Z [Description] Make and share this Submarine Sandwich Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2 -6", "1", "1/2 - 1", "1 -2", "1/4", "1/2"] [RecipeIngredientParts] ["vinegar", "dried oregano", "dried basil", "minced garlic clove", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.6 [FatContent] 27.3 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 291.1 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 2/3 cup [RecipeInstructions] Mix together the above ingredients. Use a spoon to gather up the ingredients at the bottom and drizzle over your sandwich. If desired, lightly heat the mixture in the microwave to \"bloom\" the herbs. If you want to leave the mixture on the counter, use garlic powder instead of fresh garlic. Variations: Add a little sugar and/or mustard (plain yellow, dijon, etc.].
[Name] Candied Bacon Brussels Sprouts [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-12-15T19:39:00Z [Description] Make and share this Candied Bacon Brussels Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["24", "1", "12", "1/4", "2", "1"] [RecipeIngredientParts] ["Brussels sprouts", "kosher salt", "bacon", "maple syrup", "brown sugar", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.4 [FatContent] 7.7 [SaturatedFatContent] 2.5 [CholesterolContent] 10.9 [SodiumContent] 1316.5 [CarbohydrateContent] 19.4 [FiberContent] 2.2 [SugarContent] 13.9 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400° and line a large baking sheet with foil. Trim the ends of Brussels sprouts and remove any tough outer leaves. In a small bowl, whisk together maple syrup, brown sugar and cayenne. Cut bacon in half crosswise, then brush bacon with syrup mixture. Wrap a slice of bacon around each brussels sprout, placing the brussels sprout seam side down on the baking sheet. Brush the tops of the again with the syrup mixture. Bake until the bacon is crispy and the brussels sprouts are crispy, about 20 minutes. Serve warm.

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