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[Name] Root Vegetable Tart [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2018-12-16T14:38:00Z [Description] Blend of earthy root vegetables in a lightly herbed cream sauce that can be made ahead. Found in TOH magazine and looks so good [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/17/7/TgFV20oWQsaQL8SBW9CA_Root%20Vegetable%20Tart.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1/2", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["russet potatoes", "carrots", "turnips", "onion", "fennel bulb", "all-purpose flour", "heavy whipping cream", "thyme", "fresh rosemary", "salt", "pepper", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.9 [FatContent] 11.3 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 210.5 [CarbohydrateContent] 28.5 [FiberContent] 4.3 [SugarContent] 3.5 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] 1 Tart [RecipeInstructions] Preheat oven to 350. With a mandoline or vegetable peeler, cut first 5 ingredients into very thin slices. Trasfer to large bowl; toss with flour. Stir in cream, 1 tablespoon thyme, rosemary, salt and pepper. Place half of the vegetable mixture into greased 9 inch sprinngorm pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on baking sheet and cover with double thickness of foil. Bake until vegetables are tender and can be easily pierced with a knife, about 1 3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand for 1 hour, Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and as desired, additional fresh thyme and pepper. Frefregerate any leftovers.
[Name] Meatballs [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT5H30M [PrepTime] PT20M [TotalTime] PT5H50M [DatePublished] 2018-12-16T15:13:00Z [Description] Make and share this Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Meat", "European", "High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/3", "2", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["ground beef", "egg", "parmesan cheese", "garlic", "salt", "pepper", "milk", "oregano", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.0 [FatContent] 31.9 [SaturatedFatContent] 13.3 [CholesterolContent] 177.4 [SodiumContent] 985.2 [CarbohydrateContent] 10.4 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] 4 dozen [RecipeInstructions] Mix all ingredients in bowl. scoop out golf ball size mixture and roll into ball. place to side. Cook in frying pan with a little olive oil to brown, about five minutes. Place on tray and bake in oven at 350 degrees for 25 minutes. Can then place in sauce to keep warm, or serve as is. Other ingredients if desired for different taste. - onion. -Wercestier Sauce. - Basil. - Red Pepper. - Mustard powder. -Tomato Sauce.
[Name] Roasted Red Pepper, Tomato, and Black Bean Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-12-16T19:43:00Z [Description] Make and share this Roasted Red Pepper, Tomato, and Black Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4 -5", "1", "3 -5", "1", NA, "1", "1", "1", "4", NA, NA, "1 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["tomatoes", "yellow bell peppers", "orange bell pepper", "garlic cloves", "canola oil", "olive oil", "onion", "celery", "ground cumin", "salt", "pepper", "black beans", "half-and-half", "steamed rice", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.0 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 4.8 [SodiumContent] 243.1 [CarbohydrateContent] 24.5 [FiberContent] 6.2 [SugarContent] 7.6 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. LIne a rimmed baking sheet with tin foil. Place the tomatoes, garlic, and jalapeno on the sheet. Drizzle with oil and toss to coat the vegetables. Arrange them cut side down in a single layer. Roast for about 30 minutes, until the vegetables are soft and the skin of the peppers is blistered. Remove from the oven. When the peppers are cool enough to handle, peel off their skin. Meanwhile, in a large soup pot, heat a drizzle of oil over medium-high heat and saute the onion and celery for 5 minutes, until soft. Add the cumin and cook for another minute. Scrape the roasted tomatoes and peppers into the pot, including any juices that have collected in the bottom of the pan, and add the stock. Bring to a simmer and cook for about 20 minutes, until everything is nice and soft. Season with salt and pepper and puree with a handheld immersion blender until smooth. Stir in the black beans and cream (if using] and heat through. If you like, pile some rice and/or feta in the bottom of each serving bowl before ladling the hot soup overtop.
[Name] Easy Vegetarian Corn Chowder [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-12-16T23:06:00Z [Description] I wanted corn chowder, but I didn't feel like bacon or any meat. I found this on allrecipes.com courtesy of Annette Hartman. Several said to leave out the nutmeg, and I will post the recipe as listed but I did leave it out as well. Serving size is estimated. I also added a extra carrot and some red potatoes. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1/4", "1/2", "6", "29", "30", "15", "2", "1", "3/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "celery", "all-purpose flour", "vegetable broth", "whole kernel corn", "carrots", "half-and-half", "skim milk", "ground nutmeg", "ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.4 [FatContent] 8.9 [SaturatedFatContent] 5.3 [CholesterolContent] 23.0 [SodiumContent] 423.5 [CarbohydrateContent] 26.0 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes. Stir in creamed corn, corn, carrot, half and half, nutmeg, pepper, and salt. Simmer over low heat 10 minutes longer.
[Name] Gaylon's Favorite Beef Jerky [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2018-12-17T00:19:00Z [Description] A savory, spicy beef jerky marinade that I have tailored over the years for my husband :) The recipe can easily be doubled. A doubled batch almost perfectly fills 4 trays in the Nesco 4 tray dehydrator. As written, marinate for about 18 hours, then dehydrate for 8-10 hours at 160&deg; F until the jerky bends but doesn't break. Thicker slices will take longer to dehydrate. For a shorter marinate time, increase the soy sauce by 25%, for a longer marinate time, decrease the soy by 25%. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/2", "1", "1", "1", "2", "1", "2", "3/4", "3/4", "2"] [RecipeIngredientParts] ["Worcestershire sauce", "low sodium soy sauce", "liquid smoke", "lime juice", "maple syrup", "ground black pepper", "garlic powder", "chili powder", "ground ginger", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 362.6 [CarbohydrateContent] 3.7 [FiberContent] 0.3 [SugarContent] 1.7 [ProteinContent] 0.6 [RecipeServings] 15.0 [RecipeYield] 1/2 pound [RecipeInstructions] ["Combine all ingredients and stir in the beef, making sure to thoroughly coat each piece on both sides. You can stir occasionally as it marinates to ensure each piece is coated on both sides.", "Cover and refrigerate for 18 hours.", "Place beef slices onto dehydrator trays in a single layer.", "Dehydrate at 160°F for 8-10 hours until the beef is dry. It should bend, but not break.", "This will keep for about 5 days at room temp, and 2 weeks in the fridge. You can extend shelf life by drying it further, but it will be tougher to chew. Or vacuum seal and it will last up to 2 months." ]
[Name] Cheesy Fried Chicken Parm Balls [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2018-12-17T14:40:00Z [Description] A simple homemade chicken nugget is stuffed with mozzarella cheese and fried to crisp perfection. Don&rsquo;t forget to dunk it generously in marinara sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/94/0uOopcvGTlOvwkJCaZhi_cheesy%20fried%20chicken%20parm%20balls%20537794-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/94/44FRXEl7R966RRO2AEmQ_cheesy%20fried%20chicken%20parm%20balls%20537794-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/94/12r9bGltSK2qfi73vFbL_cheesy%20fried%20chicken%20parm%20balls%20537794-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/94/NCyAVWuESuHomUXpf8SR_Chicken%20Parm%20Nuggets%201.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "2 1/2", "3/4", NA, "1 1/2", "1/3", "2", "1 1/2", "2", NA] [RecipeIngredientParts] ["mozzarella string cheese", "ground chicken", "salt", "pepper", "panko breadcrumbs", "parmesan cheese", "garlic powder", "flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.7 [FatContent] 4.7 [SaturatedFatContent] 1.7 [CholesterolContent] 51.7 [SodiumContent] 517.6 [CarbohydrateContent] 16.8 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 16 nuggets [RecipeInstructions] Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces. Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly. Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours. Add about 3 inches of oil to a Dutch oven and heat to 350&deg;F. Add the panko, parmesan and garlic powder to a large bowl and whisk to combine. Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine. Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine. Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest. Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray. Serve with marinara sauce.
[Name] Chicken Parm Biscuits [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2018-12-17T15:02:00Z [Description] Buttermilk biscuits are filled with fried chicken and mozzarella, brushed with a garlic parmesan butter, and served with plenty of marinara dipping sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/YlLGCddRSGSJer1eJvOv_chicken%20parmesan%20biscuits%20537795-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/rycNvKJRZG0YKMg9E8Bg_chicken%20parmesan%20biscuits%20537795-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/D196ZenSCDr77ETIawws_chicken%20parmesan%20biscuits%20537795-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/Em0FTqigSlahaG5gLba2_Chicken%20Parm%20Biscuits%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/hO4Gk0LyRoKdDBEJguPR_Chicken%20Parm%20Biscuits%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/95/9BqgZoxcR0KIY2M6zNTL_Chicken%20Parm%20Biscuits%203.jpg"] [RecipeCategory] Breads [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "2", "2", "1 1/2", "2", "1/2", "2", NA, "6", "2", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["panko breadcrumbs", "parmesan cheese", "garlic powder", "flour", "salt", "pepper", "eggs", "chicken tenderloins", "mozzarella cheese", "unsalted butter", "parmesan cheese", "salt", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.7 [FatContent] 17.3 [SaturatedFatContent] 8.4 [CholesterolContent] 46.4 [SodiumContent] 1204.2 [CarbohydrateContent] 41.0 [FiberContent] 1.5 [SugarContent] 4.8 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 16 biscuits [RecipeInstructions] Preheat oven to 400 F and lightly grease a baking sheet. Add the panko, parmesan, garlic powder and Italian seasoning in a large bowl and whisk to combine. Add the flour, salt and pepper to a separate large bowl and whisk to combine. Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine. Heat about 3 inches of oil in a Dutch oven to 350&deg;F. Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko. Fry the tenders until cooked through and golden brown, about 5-6 minutes. Drain on a paper towel lined plate. Cut each tender horizontally into thirds. Flatten out the biscuit rounds. Add about 1 tablespoon of shredded mozzarella in the center and top with chicken piece. Cover and pinch close to seal. You will have left over fried chicken. Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through. Meanwhile, whisk together the butter mixture. Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.
[Name] Chicken Parm Meatloaf [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2018-12-17T15:12:00Z [Description] Make and share this Chicken Parm 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/53/77/96/9NvKRV7JRhmTwoSpjnS2_chicken%20parm%20meatloaf%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/96/rTzTC29SsG4NTGvSTTAG_chicken%20parm%20meatloaf%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/96/EujgXdwTS6CW0PGnkkRG_chicken%20parm%20meatloaf%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/96/zqbtF80eTuCRZTq4crN3_Chicken%20Parm%20Meatloaf%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/96/azrqBexKRGOWyTeDylEk_Chicken%20Parm%20Meatloaf%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/96/Hv67YBTJSKrcYkk5l6NF_Chicken%20Parm%20Meatloaf%203.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/4", "3", "1", "1", "1/2", "1", "2", "1/2", "1/4", "1 1/2", "1/2", "2 1/2", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "fresh parsley leaves", "basil leaves", "parmesan cheese", "egg", "salt", "black pepper", "ground chicken", "mozzarella cheese", "unsalted butter", "panko breadcrumbs", "garlic powder", "parmesan cheese", "parsley", "basil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 671.1 [FatContent] 33.8 [SaturatedFatContent] 14.3 [CholesterolContent] 237.7 [SodiumContent] 1622.8 [CarbohydrateContent] 43.6 [FiberContent] 4.4 [SugarContent] 9.4 [ProteinContent] 48.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F and line a sheet pan with parchment paper. Add the onion, garlic, parsley and basil to a food processor and pulse until finely chopped. Transfer to a medium sized bowl. Add 3/4 cup of marinara, bread crumbs, parmesan, egg, Italian seasoning, salt and pepper. Stir to combine. Add the ground chicken and mix to combine. Transfer the mixture to the prepared sheet pan and shape into an 8x4 inch loaf. Bake for 45 minutes. Remove from the oven and brush with remaining 1/4 cup marinara sauce. Top with the shredded mozzarella and continue baking for 10-15 minutes. Meanwhile, melt the butter in a medium skillet over medium heat. Add the panko and garlic powder. Toast, about 3-4 minutes. Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Season with salt and pepper. Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Serve remaining bread crumb mixture and more marinara sauce on the side.
[Name] Chicken Parm Pizza [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2018-12-17T15:20:00Z [Description] Make and share this Chicken Parm Pizza recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/AeGcaXVZTq6J2PEvPO1d_chicken%20pizza%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/vWrVJTbRZqDpMb0FbPEg_chicken%20pizza%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/EAjol3RSzKpYBmf9irxA_chicken%20pizza%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/Pm4XUPqtTiKmB627YVBG_Chicken%20Parm%20Pizza%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/p4uqe4SLSqKA1Jqwka8Q_Chicken%20Parm%20Pizza%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/97/Y6gTNiwvRqy56GRhcPe2_Chicken%20Parm%20Pizza%203.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1/2", "1", "1", "2", "1 1/2", "1 1/2", "6", "2", NA, "1/2", "3/4", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["onion powder", "garlic powder", "salt", "black pepper", "paprika", "ground chicken", "flour", "garlic powder", "panko breadcrumbs", "eggs", "water", "mozzarella cheese", "parmesan cheese", "red onion", "green bell pepper", "black olives"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 834.0 [FatContent] 27.2 [SaturatedFatContent] 9.3 [CholesterolContent] 395.3 [SodiumContent] 2131.3 [CarbohydrateContent] 94.2 [FiberContent] 6.5 [SugarContent] 8.7 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line the inside of a 10-inch springform pan with plastic wrap. Mix the Italian seasoning, onion powder, garlic powder, salt, pepper and paprika together in a bowl. Add the ground chicken and mix to combine. Spray your hands with nonstick spray and press the mixture into an even layer in the prepared pan. Fold plastic over to cover and freeze until solid, 6 hours to overnight. Add the flour and garlic powder to a sheet pan and mix to combine. Add the panko and bread crumbs to another sheet pan and mix to combine. Beat the eggs with water and add to a sheet pan. Add about 1 inch of oil to 12-inch cast iron skillet and attach a thermometer. Heat to 375&deg;F. Preheat the broiler. Unwrap the chicken disk. Dredge in the flour, then egg, then breadcrumbs. Carefully add the coated chicken to the oil. The oil will drop significantly, but try to keep the heat around 300&deg;F Fry for 3-4 minutes per side, carefully flipping over with tongs. Drain on a paper towel lined sheet tray. Transfer the patty to a wire rack on top of a sheet pan. Spread the marinara sauce over, sprinkle with the mozzarella and the grated parmesan. Top with your favorite pizza toppings. Broil for 1-2 minutes until the cheese is melted and bubbly.
[Name] Banana Bread Breakfast Bake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-12-17T15:26:00Z [Description] Transform sliced banana bread into a French toast bake using a sheet pan! Then drizzle it with a cream cheese glaze for a decadent, extra-sweet touch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/AwfT3QTmRRW5S5vpeyzw_banana%20bread%20french%20toast%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/f7RjdJnQki0fiiKpTJOw_banana%20bread%20french%20toast%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/6bb04L0qSMWRZzgVLHQa_banana%20bread%20french%20toast%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/kYu9r2hESV2ombIr8Jcp_Banana%20Bread%20French%20Toast%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/B2m0QEr0QuKYNGretIzZ_Banana%20Bread%20French%20Toast%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/77/98/ZM90j7bjQ62GGCQMJiAs_Banana%20Bread%20French%20Toast%203.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "2", "2", "1", "1/2", "1/2", "3", NA, NA, "8", "3/4", "2", "1", "1/4", NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "heavy cream", "sugar", "vanilla bean paste", "ground cinnamon", "ground nutmeg", "salt", "strawberry", "banana", "cream cheese", "powdered sugar", "vanilla bean paste", "salt", "lemon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1202.3 [FatContent] 60.4 [SaturatedFatContent] 26.3 [CholesterolContent] 304.9 [SodiumContent] 1184.3 [CarbohydrateContent] 150.3 [FiberContent] 2.8 [SugarContent] 24.4 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F Brush a sheet pan with the melted butter. Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a medium bowl. Slice the banana bread into 1/2 inch to 3/4 inch slices. Dip the slices into the egg mixture to coat and layer into the sheet pan. The bread should be slightly overlapping. Pour any remaining custard over the banana bread. Bake for 30-35 minutes, rotating the pan halfway through. Meanwhile, add the ingredients for the cream cheese glaze to a bowl. Beat with a hand mixer until creamy and combined. Drizzle the glaze over the French toast and garnish with sliced strawberries and bananas. Serve any remaining glaze on the side.
[Name] 5-Ingredient Brownies from 'Every Day Easy Air Fryer' [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-12-17T16:15:00Z [Description] 5-INGREDIENT BROWNIES is excerpted from EVERY DAY EASY AIR FRYER &copy; 2018 by Urvashi Pitre. Photography &copy; 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. &mdash; I&rsquo;m never sure whether to call these brownies, or cake, or just chocolate deliciousness. But I know I can always count on them to be easy and delicious. I always think I&rsquo;ll have a few left over, but I never, ever
[Name] BBQ Chicken Flatbreads from 'Every Day Easy Air Fryer' [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-12-17T16:21:00Z [Description] BBQ CHICKEN FLATBREADS is excerpted from EVERY DAY EASY AIR FRYER &copy; 2018 by Urvashi Pitre. Photography &copy; 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. &mdash; I love simple recipes that you can put together with pantry ingredients. But I also love recipes where each family member can customize their serving, and these flatbreads certainly allow you to do that. I&rsquo;d suggest setting up a pizza bar and letting everyone make their own&mdash;which is a nice way to get the night off from cooking, too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/xOOw2bKRQM68pjtwvBHR_BBQ%20Chicken%20Flatbreads%20(c]%20Ghazalle%20Badiozamani.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/00/jRZClHF6RBa0NlEnH6a6_airfryer%20cover.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "3/4", "1/2", "2"] [RecipeIngredientParts] ["barbecue sauce", "smoked gouda cheese", "mozzarella cheese", "red onion", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.2 [FatContent] 26.7 [SaturatedFatContent] 13.0 [CholesterolContent] 170.4 [SodiumContent] 1394.9 [CarbohydrateContent] 37.2 [FiberContent] 0.9 [SugarContent] 26.2 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1.\tIn a medium bowl, toss together the chicken and 1/4 cup of the barbecue sauce.", "2.\tSpread half the remaining barbecue sauce on one of the flatbreads. Top with half the chicken and half each of the Gouda and mozzarella cheeses. Sprinkle with half the red onion. Gently press the cheese and onions onto the chicken with your fingers.", "3.\tCarefully place one flatbread in the air-fryer basket. Set the air fryer to 400°F for 10 minutes, until the bread is browned around the edges and the cheese is bubbling and golden brown. If not, cook for 2 minutes more. Transfer the flatbread to a plate and repeat to cook the second flatbread.", "4.\tSprinkle with the chopped cilantro before serving.", "VARIATIONS: Greek Chicken Flatbreads.", "1.\tStir together 2 tablespoons extra-virgin olive oil and 1 teaspoon minced fresh garlic. Brush 2 naan flatbreads with the garlic oil. Top each with 1 cup chopped cooked chicken, 1/4 cup diced seeded plum tomato, 1/3 cup chopped artichoke hearts, 1/4 cup halved Kalamata olives, and 1/3 cup crumbled feta cheese. Follow the cooking directions for BBQ Chicken Flatbreads. Sprinkle each flatbread with 1/4 teaspoon dried oregano and 1 tablespoon chopped fresh flat-leaf parsley before serving." ]
[Name] Jalape&ntilde;o Popper Bake from 'Every Day Easy Air Fryer' [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-12-17T16:29:00Z [Description] JALAPENO POPPER BAKE is excerpted from EVERY DAY EASY AIR FRYER &copy; 2018 by Urvashi Pitre. Photography &copy; 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. &mdash; You can never have too much bacon, nor too much cheese. If your household is like any of the others that have enjoyed this dip, I can tell you that it will disappear in minutes. It&rsquo;s quite substantial, so it needs a good, thick chip or melba toast for scooping&mdash;pass on the thin potato chips for this one. Or, you know, a spoon dipped straight into the pan works, too. I&rsquo;m not judging! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/X1ntwvTrTY6s5WF2JdbU_Jalapeno%20Popper%20Bake%20(c)%20Ghazalle%20Badiozamani.jpg" [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "Very Low Carbs", "High Protein", "Egg Free", "Free Of...", "High In...", "Baking", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1 1/2", "1/2", "1 -4", "2", "1", "1", "1/2", "1/2", "4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["chicken thighs", "bell pepper", "cream cheese", "chili powder", "kosher salt", "bacon", "scallion", "celery rib", "celery rib", "tortilla chips"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 289.1 [FatContent] 22.3 [SaturatedFatContent] 8.8 [CholesterolContent] 99.5 [SodiumContent] 459.4 [CarbohydrateContent] 2.2 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tGrease a 7 1/2-inch barrel cake pan (see Note] with oil. 2.\tIn a large bowl, stir together the chicken, bell pepper, jalapeños, cream cheese, Mexican cheese blend, chili powder, garlic salt, and salt until thoroughly combined. Transfer the mixture to the prepared pan. 3.\tCut each bacon slice into three or four pieces. Arrange the bacon in a circle on top of the chicken mixture. Place the pan in the air-fryer basket. Set the air fryer to 400°F for 15 minutes, or until the cheese has melted and the chicken is cooked through. 4.\tSprinkle with the scallions and serve with vegetables and/or tortilla chips for dipping. NOTE: This recipe was written to be made in an extra-deep 7 1/2-inch round pan called a barrel pan or cake barrel, which is sold as an accessory for air fryers with a capacity of 5.3 quarts or more. If your fryer is smaller than that, use a 6-inch round cake pan with 4-inch sides and increase the cooking time by 5 to 8 minutes.
[Name] Shrimp Scampi from 'Every Day Easy Air Fryer' [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2018-12-17T16:36:00Z [Description] SHRIMP SCAMPI is excerpted from EVERY DAY EASY AIR FRYER &copy; 2018 by Urvashi Pitre. Photography &copy; 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. &mdash; This was the first dish I made in the air fryer that required using a pan to cook something in the basket. Once I tried this, I was hooked and other ideas for air fryer recipes started to come to me. What I like about this is that it&rsquo;s one dish, no splatters to clean up, fairly hands-free, and fast. Many of my readers have told me this is the best shrimp scampi they&rsquo;ve ever had. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9ciC8czKSTWThqFhqnoA_Shrimp%20Scampi%20(c)%20Ghazalle%20Badiozamani.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["salted butter", "ghee", "fresh lemon juice", "garlic", "red pepper flakes", "shrimp", "chicken broth", "dry white wine", "fresh basil", "dried basil", "fresh chives", "dried chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.8 [FatContent] 12.9 [SaturatedFatContent] 7.5 [CholesterolContent] 173.4 [SodiumContent] 766.4 [CarbohydrateContent] 2.6 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tPlace a 7-inch round baking pan in the air-fryer basket. Set the air fryer to 325°F for 8 minutes (this will preheat the pan so the butter will melt faster]. 2.\tCarefully remove the pan from the fryer and add the butter, lemon juice, garlic, and red pepper flakes. Place the pan back in the fryer. 3.\tCook for 2 minutes, stirring once, until the butter has melted. (Do not skip this step; this is what infuses the butter with garlic flavor, which is what makes it all taste so good.]. 4.\tCarefully remove the pan from the fryer and add the shrimp, broth, basil, and chives. Stir gently until the ingredients are well combined. 5.\tReturn the pan to the air fryer and cook for 5 minutes, stirring once. 6.\tThoroughly stir the shrimp mixture and let it rest for 1 minute on a wire rack. (This is so the shrimp cooks in the residual heat rather than getting overcooked and rubbery.]. 7.\tStir once more, sprinkle with additional chopped fresh basil, and serve.
[Name] Taco Chile Casserole from 'Every Day Easy Air Fryer' [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-17T16:40:00Z [Description] TACO CHILE CASSEROLE is excerpted from EVERY DAY EASY AIR FRYER &copy; 2018 by Urvashi Pitre. Photography &copy; 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. &mdash; This takes the best of tacos and chiles rellenos and combines them into an easy, tasty casserole. All the taste, none of the fuss. There&rsquo;s really not a lot to this very easy-to-make dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/CKZHrtNdRaa65hfYVopX_Taco%20Chile%20Casserole%20(c)%20Ghazalle%20Badiozamani.jpg" [RecipeCategory] Mexican [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["kosher salt", "eggs", "milk", "all-purpose flour", "mild green chilies", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.8 [FatContent] 30.5 [SaturatedFatContent] 14.4 [CholesterolContent] 209.1 [SodiumContent] 2010.7 [CarbohydrateContent] 8.9 [FiberContent] 0.9 [SugarContent] 3.3 [ProteinContent] 33.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tFor the ground beef: In a large bowl, combine the beef, taco seasoning, and salt. Mix well. 2.\tGrease an 7-inch round baking pan (see Note] with vegetable oil spray. Place the seasoned ground beef in the pan. 3.\tFor the topping: In a large bowl, whisk together the eggs, milk, and flour until no lumps remain. Fold in the chiles and cheese until well combined. Pour the topping over the ground beef mixture. 4.\tPlace the pan in the air-fryer basket. Set the air fryer to 350°F for 15 minutes. Use a meat thermometer to ensure the meat has reached an internal temperature of 160°F. 5.\tDrain the fat and liquid from the pan. Let stand for 5 minutes before slicing. NOTE: This recipe was written to be made in an air fryer with a capacity of 5.3 quarts or more. If your fryer is smaller than that, cut the ingredient quantities in half and cook the casserole in a 6-inch round cake pan with 4-inch sides. You could also make this in a springform pan so that you can unmold the sides and serve the casserole on a plate for a more dramatic presentation.
[Name] Baked Four Cheese Spaghetti With Italian Sausage [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-12-17T22:26:00Z [Description] Make and share this Baked Four Cheese Spaghetti With Italian Sausage recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/hZcmzGFXSu9YqiGJaqkA_IMG_0229%20(2).JPG" [RecipeCategory] Spaghetti [Keywords] ["Pork", "Meat", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "4", "4", "2", "1", "1", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["spaghetti", "Italian sausage", "onions", "green bell peppers", "garlic", "sharp cheddar cheese", "mozzarella cheese", "Fontina cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 805.7 [FatContent] 51.6 [SaturatedFatContent] 26.0 [CholesterolContent] 138.3 [SodiumContent] 1822.9 [CarbohydrateContent] 41.0 [FiberContent] 4.0 [SugarContent] 11.6 [ProteinContent] 43.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in boiling salted water in a large Dutch oven according to package directions. Drain and return to pan.", "Meanwhile, brown sausage, onion, bell pepper and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir meat mixture, pasta sauce, and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5-qt. slow cooker coated with cooking spray.", "Combine mozzarella cheese and fontina cheese. Sprinkle half of mozzarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining mozzarella mixture, and Parmesan cheese. Cover and cook on Low 3 hours. Let stand, covered, 10 minutes before serving." ]
[Name] BRUSSELS SPROUTS With BACON &amp; ONIONS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-12-18T14:45:00Z [Description] With a delicious combination of ingredients, this recipe is the perfect side dish to serve during the Holidays! VIDEO https://www.youtube.com/watch?v=dS8pYMNhwRU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7T1X5kzETQS2lrZDBcEw_Brussels-Sprouts-with-Bacon-and-Onions-2_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "4", "3/4", "1", "2"] [RecipeIngredientParts] ["Brussels sprouts", "olive oil", "sea salt", "black pepper", "bacon", "red onion", "brown sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.5 [FatContent] 10.8 [SaturatedFatContent] 2.2 [CholesterolContent] 5.4 [SodiumContent] 230.8 [CarbohydrateContent] 12.4 [FiberContent] 2.6 [SugarContent] 6.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF and line a baking dish with foil. Spread sprouts in a single layer and drizzle oil, enough to coat them; season with salt and freshly ground black pepper. Transfer to the preheated oven and cook for 25 minutes, tossing a couple times, until golden brown.", "Meanwhile, in a large skillet over medium heat, cook bacon until crisped, about 8 minutes. Remove and place bacon on a plate lined with paper towel. Add onion to drippings (if there’s not enough, add clarified butter or vegetable oil] and sauté until soft about 5 minutes. Stir in brown sugar. Add roasted sprouts and bacon; pour in lemon juice. Stir once again until ingredients are well mixed and transfer to a serving dish. Makes 4 servings." ]
[Name] Peanut Patties [AuthorId] 146962 [AuthorName] srooc1 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-12-18T19:17:00Z [Description] Make and share this Peanut Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/4", "5", "1"] [RecipeIngredientParts] ["Spanish peanuts", "sugar", "milk", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.1 [FatContent] 14.9 [SaturatedFatContent] 2.3 [CholesterolContent] 1.7 [SodiumContent] 80.6 [CarbohydrateContent] 70.3 [FiberContent] 2.5 [SugarContent] 57.4 [ProteinContent] 7.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix 1st 6 ingredients in a large skillet. Cook until Soft Ball Stage about 10 mins stirring constiently. When soft ball stage is achieved, remove from heat and add powdered sugar. Combine well. Drop by spoonfuls onto wax paper to harden. Store in a covered container.
[Name] Scotch Eggs [AuthorId] 565360 [AuthorName] Loren M Z [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2018-12-18T19:18:00Z [Description] This one may seem a bit &quot;Off The Beaten Path.&quot; Yet with a Hollandaise these things can't be beat. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Scottish", "European", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "4", "1", "4"] [RecipeIngredientParts] ["eggs", "pork sausage", "all-purpose flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2993.7 [FatContent] 289.5 [SaturatedFatContent] 51.7 [CholesterolContent] 535.4 [SodiumContent] 1816.3 [CarbohydrateContent] 47.3 [FiberContent] 1.9 [SugarContent] 2.4 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350 degrees F (175 degrees C]. Heat oil in deep-fryer to 375 degrees F (190 degrees C]. 2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. 3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly. 4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes. 5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this. Even better yet, a home made hollandaise.
[Name] Mini Tacos for Dogs [AuthorId] 2002366771 [AuthorName] Katie K. [CookTime] PT22M [PrepTime] PT1H [TotalTime] PT1H22M [DatePublished] 2018-12-18T19:20:00Z [Description] I love dogs. Especially my dogs. I decided to make them a taco recipe that they can have because they love food and treats. These are good for big dogs and small dogs like my chihuahuas! They should be around the size of your and so if you think it is to big, you can always cut it in half. (Note: These are for dogs not humans so it might taste a little strange if you try them. But my dogs love them) I will upload pictures to my YouTube channel later.&nbsp;https://www.youtube.com/channel/UCdhj_CTUzI7y8VNEh5FoGzw [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Free Of...", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/3", "1/3", "1 1/2", "1 1/3", "1", "3", "1"] [RecipeIngredientParts] ["ground beef", "flour", "warm water", "baking powder", "salt", "oregano", "cheese", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.8 [FatContent] 11.6 [SaturatedFatContent] 5.7 [CholesterolContent] 30.9 [SodiumContent] 555.0 [CarbohydrateContent] 10.5 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] 12 Tacos [RecipeInstructions] Preheat oven to 275°F. Mix flour baking powder and 1/3 teaspoon of salt in a bowl. Add in water and oil. Mix. Flaten the dough into 12 mini tortillas. Cover the tortillas with a towel for 15 minutes. Cook the tortillas on a pan until they get a few brown spots. Flip and cook for 10 seconds. Put a baking pan on the bottom rack of your oven. This prevents oil from dripping everywhere. Spray with cooking spray and drape the tortillas over the top rack. Bake until they start to brown. While the tortillas cook, mix oregano and the rest of your salt in a small bowl. Cook the ground beef in a pan like normal until the pink is gone. Remember to add your seasoning while it’s cooking. (Only use oregano and salt. Taco seasonings can poison your dog]. Once the tortillas are cool, you can fill them with meat and add cheese and chopped lettuce. Don’t add tomatoes because they are poisonous to dogs. If you want to add anything other than cheese and lettuce, research before you feed it to your pets. You can freeze the beef and  refrigerate the shells so that they don’t go bad and you can use them when your dog is ready for more treats. I don’t recommend more than one taco per day -- .
[Name] Roberta's Pizza Dough [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-12-18T20:51:00Z [Description] Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["153", "153", "8", "2", "4", "220"] [RecipeIngredientParts] ["flour", "all-purpose flour", "fine sea salt", "active dry yeast", "olive oil", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.9 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1557.2 [CarbohydrateContent] 117.2 [FiberContent] 4.4 [SugarContent] 0.4 [ProteinContent] 16.2 [RecipeServings] 2.0 [RecipeYield] 2 12" Pizzas [RecipeInstructions] ["in a large mixing bowl combine the two types of flour and the salt.", "In a small mixing bowl, stire together 200 grams (a little less than 1 cup] lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.", "Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.", "To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.", "I suggest arugala on top of the pizza when it comes out of the oven.", "Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that." ]
[Name] ALMOND BUNDT CAKE SOLO BRAND [AuthorId] 310518 [AuthorName] Divaconviva [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-12-18T20:52:00Z [Description] Make and share this ALMOND BUNDT CAKE SOLO BRAND recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/4", "1", "2", "3", "1/2", "1", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["butter", "margarine", "flour", "sugar", "baking powder", "eggs", "salt", "milk", "confectioners' sugar", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.0 [FatContent] 17.4 [SaturatedFatContent] 10.6 [CholesterolContent] 89.5 [SodiumContent] 314.6 [CarbohydrateContent] 45.1 [FiberContent] 0.6 [SugarContent] 26.6 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] Preheat oven to 350°F Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!
[Name] Slow Cooker Philly Cheese Steak [AuthorId] 1800107330 [AuthorName] Jenny E. [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2018-12-18T20:54:00Z [Description] Make and share this Slow Cooker Philly Cheese Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["4 -5", "2", "1", "1", "1", "1", "1", "1/2", "1", "8", "1", "10", "4", "10"] [RecipeIngredientParts] ["canola oil", "kosher salt", "fresh coarse ground black pepper", "beef broth", "Worcestershire sauce", "beer", "yellow onion", "cremini mushrooms", "green bell pepper", "butter", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.7 [FatContent] 28.7 [SaturatedFatContent] 13.3 [CholesterolContent] 151.3 [SodiumContent] 1202.2 [CarbohydrateContent] 35.8 [FiberContent] 2.0 [SugarContent] 2.9 [ProteinContent] 52.8 [RecipeServings] 10.0 [RecipeYield] 10 Sandwiches [RecipeInstructions] Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth and soup]. Heat your pan (or if you can brown in your slow cooker, do it in that insert] to medium high. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer! Cook on low for 8 hours. Add in the onion, mushrooms, and bell pepper in the last hour of cooking. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides. With a very sharp knife cut your beef against the grain. Add you cheese of choice, some of the meat and top with the cooked veggies. I like to have a bit of the liquid (with the fat skimmed off on the side,] but it is totally optional.
[Name] Healthy-Ish Pumpkin Apple Muffins [AuthorId] 283860 [AuthorName] Cooklikean Italian [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-12-18T20:55:00Z [Description] Make and share this Healthy-Ish Pumpkin Apple Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1/2", "2", "1", "1/2", "2", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "pumpkin pie spice", "baking soda", "salt", "eggs", "canned pumpkin", "butter", "apples", "sugar", "all-purpose flour", "ground cinnamon", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.0 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 35.9 [SodiumContent] 226.6 [CarbohydrateContent] 19.2 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 3.1 [RecipeServings] 18.0 [RecipeYield] 18 muffins [RecipeInstructions] ["In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.", "Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack." ]
[Name] Thai Green Curry Chicken [AuthorId] 52648 [AuthorName] caetb [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-12-18T20:55:00Z [Description] Make and share this Thai Green Curry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Thai", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "2", "1 -2", "2", "1/2", "1/3"] [RecipeIngredientParts] ["coconut milk", "green curry paste", "boneless skinless chicken breasts", "Thai fish sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.2 [FatContent] 46.0 [SaturatedFatContent] 38.4 [CholesterolContent] 76.7 [SodiumContent] 966.5 [CarbohydrateContent] 25.4 [FiberContent] 1.5 [SugarContent] 16.0 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into bite size pieces. In a large saucepan, simmer coconut milk and curry paste over medium heat for 5 minutes. Add chicken, fish sauce, brown sugar, peas and chicken stock. Simmer 10 minutes, stirring occasionally. Note: start with a small amount of curry paste and increase gradually until desired spiced level.
[Name] Vala's Meatloaf [AuthorId] 2002369197 [AuthorName] VAMA14 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-12-18T20:57:00Z [Description] Make and share this Vala's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3/4", "1/4", "2", "2/3", "1/2", "1", "1", "1/8", "1 1/2"] [RecipeIngredientParts] ["eggs", "milk", "ketchup", "brown sugar", "panko breadcrumbs", "onion powder", "herbs", "salt", "black pepper", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.9 [FatContent] 15.3 [SaturatedFatContent] 6.0 [CholesterolContent] 107.5 [SodiumContent] 526.3 [CarbohydrateContent] 13.1 [FiberContent] 0.5 [SugarContent] 5.7 [ProteinContent] 19.5 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 350°F. In a bowl combine all ingredients. Pat mixture into a loaf shape on a sheet pan lined with foil, or put the mixture into a loaf pan. Bake in the oven for about 1 hour or until internal temperature registers 160°F. If using a loaf pan, spoon off fat. Let stand for 10 minutes before serving.
[Name] Instant Pot Country Style Ribs [AuthorId] 1181224 [AuthorName] Irwin Family Favori [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2018-12-18T21:01:00Z [Description] Tender Country Style Ribs done in the Instant pot using a simple dry rub and a bbq sauce to top it off. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", NA, "3/4", "1/2"] [RecipeIngredientParts] ["country-style pork ribs", "beef broth", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 27.0 [SaturatedFatContent] 5.4 [CholesterolContent] 168.1 [SodiumContent] 431.2 [CarbohydrateContent] 7.6 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 44.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take your dry rub and massage it into the ribs on all sides. Add beef broth to the bottom of your instant pot. Place ribs in the instant pot. Distribute the BBQ sauce over the top of the meat. Lock the lid on the Instant Pot with the vent closed. Cook on high pressure for 40 minutes, then natural release fo 15-20 minutes. Remove ribs and place on a cookie sheet (use foil for easy cleanup]. Cover meat with some more BBQ sauce and broil for 3 minutes. Serve!
[Name] My Take on Amish White Bread [AuthorId] 2022623 [AuthorName] Papa Cooz [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2018-12-18T21:18:00Z [Description] Make and share this My Take on Amish White Bread 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/2022623/ACCbOdzFRy6wVDXJay7B_2014-11-02%2010.57.00.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2/3", "1 1/2", "1/4", "5 -6", "1", "1 1/2"] [RecipeIngredientParts] ["warm water", "white sugar", "dry yeast", "all-purpose flour", "wheat gluten", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3331.5 [FatContent] 62.0 [SaturatedFatContent] 8.2 [CholesterolContent] 0.0 [SodiumContent] 3525.4 [CarbohydrateContent] 617.7 [FiberContent] 21.7 [SugarContent] 134.8 [ProteinContent] 71.8 [RecipeServings] 1.0 [RecipeYield] 3 1 Lb. loaves [RecipeInstructions] ["Dissolve the sugar into very warm water 125 to 130 degrees. Wait for the mixture to cool to 112 degrees and add the dry yeast. Let that proof for about 5 minutes.", "Warm the mixing bowl on your stand mixer with hot water. Stir that around and dump it.", "Add the yeast mixture to the mixing bowl and add in your room temperature vegetable oil.", "Next, sift in about 5 cups of the all-purpose flour. Add in about 1 tablespoon or so of the wheat gluten. (This will make your bread nice and soft, don't add too much.].", "Start mixing, then add in the salt last.", "Mix until the dough is soft and comes away from the sides and bottom of the bowl. You may need to add in more flour while it is mixing but only add in a tablespoon at a time. You don't want to have too dry of a dough.", "Place the dough in a large lightly oiled bowl, turn to coat then cover with plastic wrap and place in a warm area for about an hour to rise.", "Separate into the desired shapes or loaves. This recipe will make about 3 pounds of dough so this will separate into 3 nice 1 pound loaves. I also use this same dough for dinner rolls dividing equally into 18 large (pictured] or 24 normal size dinner rolls.", "Cover your dough with plastic wrap and place the loaves back in your warm place to rise for another hour.", "Bake in a 350-degree oven for approximately 20 minutes or until the bread is at 175 degrees internal temperature. (We're going to 180 degrees so if you stop it at 175 degrees the carryover will finish baking the bread.", "Let cool for a couple minutes in the baking pans then remove the bread to a wire rack to cool completely before putting them into plastic bags or cutting. (You can remove the bread from the pans immediately but you risk smashing the extremely soft bread. A couple minutes makes a huge difference in the structure and final appearance of the hot bread]." ]
[Name] Pressure Cooker Chicken Tortilla Soup [AuthorId] 410946 [AuthorName] Jennigator3 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-12-18T21:18:00Z [Description] This soup is so easy to make and it's absolutely delicious! It would be a great make-ahead meal and it also freezes nicely. I make this when I'm exhausted and I need to make a no-brainer meal that everyone is going to like.&nbsp; [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "1", "1", "1", "1", "1/4", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "chicken broth", "black beans", "frozen corn", "diced tomatoes", "rotel", "black pepper", "chili powder", "ground cumin", "corn tortilla strips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.2 [FatContent] 9.0 [SaturatedFatContent] 1.7 [CholesterolContent] 72.6 [SodiumContent] 1182.2 [CarbohydrateContent] 36.6 [FiberContent] 9.8 [SugarContent] 3.8 [ProteinContent] 39.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Push the SAUTE button on your pressure cooker and add the oil. 2. Trim the chicken breasts and season both sides with southwest seasoning (I like McCormick Chipotle Seasoning]. 3. Brown the chicken breasts for 1-2 min on each side. 4. Add chicken broth as well as the next 8 ingredients. TIP: If you have picky kids who do not like veggie chunks, you can puree the tomatoes and tomato + Pepper mix in a food processor before adding it to the soup. 5. Turn off the SAUTE function on your pressure cooker and set the pressure cooker to medium and cook for 25 minutes. 6. When the soup is done cooking, use tongs to shred up the chicken. 7. Serve with tortilla strips and shredded cheese.
[Name] Nonna Beppa Soho Famous Bolognese Sauce [AuthorId] 2002332019 [AuthorName] Staff [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2018-12-18T21:19:00Z [Description] Enjoy this fiercely delicious, authentic bolognese sauce from Nonna Beppa Soho! Helmed by Chef Wendy Cacciatori, Nonna Beppa Soho is an Emilia Romagna regional authentic Italian restaurant where the majority of the ingredients are imported from Italy. Enjoy classic Italian fare and a fabulous selection of Italian wines in the charming Soho space. Nonna Beppa's &quot;Sfoglina&quot; makes homemade pasta every day, and upon request, she can personalize the stuffing of your Ravioli or any pasta you'd like to try! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "250", "50", "50", "50", "250", "1", "3", "40", "1", "1"] [RecipeIngredientParts] ["beef", "pork", "celery", "onions", "carrots", "white wine", "extra virgin olive oil", "water", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.1 [FatContent] 29.1 [SaturatedFatContent] 10.7 [CholesterolContent] 80.8 [SodiumContent] 129.3 [CarbohydrateContent] 5.9 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Finely chop the celery, peeled carrots, and onions.", "Pour extra virgin olive oil into a large pot. Add the chopped mix and leave it on low heat for about 10 minutes while stirring. At the end of the process the mix should seem withered, and the bottom of the pot dry.", "Add the beef and the pork to the pot with the chopped mix and olive oil and let the meat brown for 10 minutes while stirring. As soon as all the meat’s juices are expelled you can reduce everything with white wine. When the alcohol has evaporated, and the bottom will be once again very dry, you can go ahead add the tomato sauce (you will have to mash the tomatoes beforehand].", "Add 1 liter of water and a pinch of salt and stir everything and leave it on mid-low heat for 1 hour.", "Add an additional liter of water, stir again and leave it on mid-low heat for an additional 1 hour.", "At the end of the cooking process, the contents will be very dry. At this point, add a pinch of salt and pepper, turn off the heat and add the milk. Stir thoroughly one last time and your bolognese ragù will be ready! We recommend using tagliatelle pasta for this recipe but you can certainly use any other pasta of your choice." ]
[Name] Pork, Sage and Onion Stuffing [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-19T02:22:00Z [Description] Make and share this Pork, Sage and Onion Stuffing 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/53/78/19/xMPXOsM0R6GDWgRQnIAn_Pork and onion stuffing s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/19/JLdYRbNSSGecxyaFD9fz_Pork and onion stuffing s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/19/FI4dhyBpQyt5UeyKx5QJ_1%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/19/t1NELSCTQiBlnoEYb8HM_2%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/19/c7ocu4luRyGgxgDeZdHF_5%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/PsFTllClTemFRKb621zH_9%20s.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "European", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "15", "1", "5", "2", "1", "1", NA] [RecipeIngredientParts] ["pork", "butter", "onion", "garlic cloves", "dried sage", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.5 [FatContent] 9.3 [SaturatedFatContent] 4.0 [CholesterolContent] 96.5 [SodiumContent] 137.5 [CarbohydrateContent] 10.3 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mince or finely chop the onion and garlic. Heat the butter in a frying pan and fry the onions and garlic for about 5 minutes. Allow to cool. Add all the ingredients including the fried onions and garlic into a bowl and mix thoroughly. Oil a small casserole dish and add the pork mixture. Bake in the oven at 180 degC for 30 minutes or until brown.
[Name] Olive, Ham and Cheese Bread [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-12-19T12:55:00Z [Description] Make and share this Olive, Ham and Cheese Bread 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/hv2I7ev1QCazSqZRpr1W_EC_Olive%20ham%20and%20cheese%20bread.jpeg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "115", "4", "100", "150", "4", "250", "1", "200", "100", "100", "150"] [RecipeIngredientParts] ["onion", "olive oil", "parsley", "pancetta", "white wine", "eggs", "flour", "baking powder", "cooked ham", "black olives", "green olives", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.9 [FatContent] 22.4 [SaturatedFatContent] 6.3 [CholesterolContent] 107.0 [SodiumContent] 337.5 [CarbohydrateContent] 23.0 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 14.9 [RecipeServings] 10.0 [RecipeYield] 24 slices [RecipeInstructions] Sauté onion in 15 ml (1 tbs] olive oil for 3 – 4 minutes. Add pancetta and continue to sauté for 5 minutes. Transfer to a paper towel to drain. Set aside. Mix and combine white wine, olive oil (100 ml] and eggs. Add the flour mixed with baking powder, mix and combine. Add onion and pancetta, ham, black and green olives, grated cheese and parsley. Mix and combine. Pour the mixture into the bread pan lined with parchment paper. Bake in the oven for 50 minutes at 180°C (toothpick test]. When done, let the loaf cool for 10 minutes. Take it out of the pan and transfer to a serving tray. Cut into slices thick to your liking. Serve with cherry tomatoes, radishes, green onions or green salad.
[Name] TURKEY GRAVY Without DRIPPINGS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-12-20T15:08:00Z [Description] Having this quick and easy gravy recipe around can be a life saver! Also the beauty of this gravy is it can be made ahead of time! VIDEO https://www.youtube.com/watch?v=l8JuqmOSgEg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Q4E5qxCiSheCGjvzEly0_Turkey-Gravy-without-Drippings-4_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "3", "1/2", "2 1/2", "3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "red onions", "fresh rosemary", "low sodium chicken broth", "marsala wine", "heavy cream", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 24.4 [SaturatedFatContent] 14.7 [CholesterolContent] 71.3 [SodiumContent] 204.7 [CarbohydrateContent] 6.8 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["In a medium pot over medium heat, melt butter. Add onion and cook until soft, about 3 minutes. Add rosemary and sauté for 1 minute. Add broth, stir and bring to a boil over medium-high heat.", "Transfer a couple ladles to a measuring cup and add Bisto®; whisk until well mixed. Pour Bisto mixture to the pot and reduce heat to medium, Add Marsala wine, heavy cream and freshly ground black pepper; whisk well.", "When gravy starts to simmer again, reduce heat to medium-low and gently cook for 8 to 10 minutes or until the sauce thickens, whisking occasionally. Taste and adjust if needed, and then transfer the gravy into a gravy boat. Serve immediately. Makes 2 cups." ]
[Name] Artichoke Filling for Enchiladas [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-12-20T17:51:00Z [Description] Make and share this Artichoke Filling for Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "3", "1/2", NA] [RecipeIngredientParts] ["artichoke hearts", "garlic clove", "ground cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.3 [FatContent] 14.6 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 159.5 [CarbohydrateContent] 32.1 [FiberContent] 22.8 [SugarContent] 2.6 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 6-8 enchiladas [RecipeInstructions] Rinse the artichokes well and drain. Chop up the artichokes, discarding any tough parts. Mince 1-2 garlic cloves. In a large nonstick frying pan put 3 Tablespoons oil and the minced garlic. Heat over medium heat just until the edges of the garlic start to lightly brown (if the garlic gets too brown it will turn bitter]. Add the chopped artichoke pieces. Add 1/2 teaspoon ground cumin and salt to taste. Cook for 2-3 minutes, until heated through. Good served in corn tortillas, topped with red enchilada sauce and grated cheese. You will need 6-8 corn tortillas, depending on their size. Variations: 1. Buy marinated artichoke hearts, drain them from their liquid, chop, and use as is. 2. Add a leek, sauteing it with the garlic.
[Name] Rich Stove Top Hot Cocoa [AuthorId] 2002312797 [AuthorName] givemiamore [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-12-20T20:00:00Z [Description] Delicious creamy and rich hot cocoa. Perfect for a chilly day to keep cozy and warm! Use 3 cups total milk for a more darker chocolate flavor, and add an extra cup to make it more milk-chocolate--still delicious! From the kitchen of Rosanna Pansino. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/23/RAKsNnoS6m0dZRtWZMB0_IMG_20190121_165840565.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/23/mbmIaRElQW6AZ7y4kzN5_IMG_20190121_165922053.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/8", "1/3", "3 1/2", "1"] [RecipeIngredientParts] ["sugar", "salt", "water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.6 [FatContent] 7.6 [SaturatedFatContent] 4.0 [CholesterolContent] 21.4 [SodiumContent] 164.8 [CarbohydrateContent] 39.4 [FiberContent] 1.3 [SugarContent] 35.9 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] ["Mix cocoa, sugar and salt into a small bowl.", "Put water in small pot to boil.", "Once boiling, add cocoa mix and stir with whisk until well blended. When bubbly, continue to stir for another 2-3 minutes.", "Slowly add in milk (or both milk and cream]. Occasionally stir until milk is on the verge of boiling.", "Stir in vanilla and remove from heat. Pour into your favorite cocoa mug! It may need time to cool. Enjoy!", "**If there's extra, you can store in the fridge for 1-2 days. Just reheat and stir and will still be good!" ]
[Name] Seven Hour Eggs - Korean Sauna [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H30M [PrepTime] PT2M [TotalTime] PT1H32M [DatePublished] 2018-12-20T22:15:00Z [Description] From Life Hacker - Instant pot eggs You may have seen these dark tan, hardboiled eggs referred to as &ldquo;Korean sauna eggs,&rdquo; or perhaps &ldquo;huevos haminados&rdquo; if you are familiar with Sephardic cooking, but they are, essentially, eggs that have been cooked a really long time. According to Harold McGee&rsquo;s On Food and Cooking, this is a long-term cooking process in which &ldquo;the quarter-gram of glucose sugar in the white reacts with albumen protein to generate flavors and pigments typical of browned foods.&rdquo; This means your egg tastes toasted, which is wild, if I&rsquo;m being honest. The white is also insanely tender, while the yolk is creamy and almost fluffy in texture. https://skillet.lifehacker.com/make-korean-sauna-eggs-in-your-instant-pot-1831208346 [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2"] [RecipeIngredientParts] ["eggs", "water", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 847.4 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Let the eggs come to room temperature for about an hour—this will help prevent cracking during cooking—then place them in the Instant Pot insert. Cover them with water, add the salt, and close the pot, making sure the release valve is set to “sealing”. Press “Manual” or “Pressure Cook,” make sure you’re set to “high pressure,” and set the time to 90 minutes. After the cooking time has elapsed, release the pressure manually, (quick release] remove the hot eggs from the insert—use tongs or a spider—and set them in an ice bath until they are fully cool to the touch. Peel ‘em, eat ‘em.
[Name] Italian Spinach [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2018-12-21T01:07:00Z [Description] Make and share this Italian Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/8", "2", NA, "1"] [RecipeIngredientParts] ["frozen chopped spinach", "olive oil", "garlic cloves", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.6 [FatContent] 17.9 [SaturatedFatContent] 5.8 [CholesterolContent] 22.0 [SodiumContent] 468.1 [CarbohydrateContent] 6.3 [FiberContent] 3.4 [SugarContent] 1.0 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] In a large nonstick frying pan put the olive oil, red chili flakes and minced garlic. Heat over medium heat, and cook just until the edges of the garlic are a very light brown. Stir in the spinach and cook until the spinach is tender, adding salt as needed. Turn off heat and sprinkle with the Parmesan cheese and lightly blend. Optional: Toasted pine nuts can be used as a crunchy garnish!
[Name] Quick and Easy Creamy Peppercorn Gravy [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-12-21T19:08:00Z [Description] Make and share this Quick and Easy Creamy Peppercorn Gravy 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/735494/OL5YJN9S7WnR6hhI5Gn1_rsz_peppercorn_sauce%5B1%5D.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "4", "1", "1"] [RecipeIngredientParts] ["water", "half-and-half", "Dijon mustard", "red wine vinegar", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.7 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 22.5 [SodiumContent] 463.5 [CarbohydrateContent] 12.0 [FiberContent] 2.7 [SugarContent] 0.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 1/2 cup [RecipeInstructions] heat water and half and half in a sauce pan until boiling. add all remaining ingredients and whisk until thick and bubbly. Once sauce is thickened, remove from heat and let stand for 5 minutes.
[Name] Rice Cooker Quinoa [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2018-12-21T19:23:00Z [Description] I have a small rice cooker and it only has two settings...cook and warm. I finally figured out how to make perfect quinoa and it's something I've added to my diet daily. when making this recipe, do NOT remove the lid for all 30 minutes. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["quinoa", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 27.3 [FiberContent] 3.0 [SugarContent] 0.0 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] 1/2 Cup [RecipeInstructions] add all ingredients to your rice cooker and set to cook. set timer on phone or stove for 20 minutes. when timer goes off, unplug rice cooker. Do not remove lid. let quinoa steam for an additional 10 minutes. remove lid and fluff with fork. Add salt if desired.
[Name] Chicken, Andouille, and Shrimp Jambalaya [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-12-21T20:58:00Z [Description] Make and share this Chicken, Andouille, and Shrimp Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1 1/2", "1 1/2", "3", "3", "1", "5", "2", "2", "1 1/2", "2", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["andouille sausage", "chicken thighs", "onions", "celery", "green bell peppers", "garlic cloves", "long-grain rice", "diced tomatoes", "chicken broth", "fresh thyme", "kosher salt", "ground black pepper", "cayenne pepper", "fresh parsley", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.0 [FatContent] 31.1 [SaturatedFatContent] 9.1 [CholesterolContent] 188.1 [SodiumContent] 1862.3 [CarbohydrateContent] 55.0 [FiberContent] 3.0 [SugarContent] 4.8 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes; stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender. In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture; stir until combined. Cook for 2 minutes <U+2028>or until shrimp are pink and firm. <U+2028>Add remaining 1 teaspoon salt and <U+2028>1/2 teaspoon black pepper (to taste] and fold in gently. . Garnish with green onion.
[Name] Overnight Oatmeal [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-22T00:49:00Z [Description] Makes a great jar gift for the holidays! I make multiple jars at a time and store in the cupboard for quick meals. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["oats", "ground flax seeds", "brown sugar", "cinnamon", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.0 [FatContent] 13.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 12.5 [CarbohydrateContent] 147.6 [FiberContent] 19.6 [SugarContent] 34.9 [ProteinContent] 28.4 [RecipeServings] 1.0 [RecipeYield] 1 pint jar [RecipeInstructions] ["Layer all ingredients in a wide mouth pint (16 oz] jar.", "At this point you can store, or give away as a gift!", "When ready to eat, fill the jar with milk of your choice (regular, almond, soy, coconut, etc.] and shake well. Refrigerate overnight, then enjoy.", "Raisins and cinnamon can be substituted for cocoa and chocolate chips; or shredded coconut and green tea powder. If making for yourself and you don't plan on storing on a shelf, substitute liquid sweeteners like honey, maple syrup, or agave! The flavor possibilities are endless - add nuts, dried fruit, fresh fruit, etc. for variations!" ]
[Name] Chia Pudding [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-22T00:54:00Z [Description] Make-ahead and store for quick breakfasts or snacks. Or make multiple jars as holiday gifts! The flavor possibilities are endless. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "ground flax seeds", "cocoa powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 34.7 [FiberContent] 2.5 [SugarContent] 31.0 [ProteinContent] 1.6 [RecipeServings] 1.0 [RecipeYield] 1 jelly jar (8 oz) [RecipeInstructions] ["Layer all ingredients in a jelly jar (half pint - 8 oz].", "Cover and store, or add next direction for gifts.", "Fill jar with milk of your choice (regular, almond, soy, coconut, etc.]. Shake. Refrigerate several hours or overnight. Enjoy.", "Cocoa powder and chocolate chips can be substituted for various flavor combinations - shredded coconut and green tea powder; cinnamon and raisins; etc. Add nuts, dried or fresh fruit, other sweeteners (honey, agave, maple syrup], etc. for endless flavor combinations." ]
[Name] TURKEY &Agrave; La KING on TOAST [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-12-23T13:03:00Z [Description] Extremely easy and fast to make, this delicious dish is another great meal using leftover turkey to add to your recipe list! VIDEO https://www.youtube.com/watch?v=h082q6y8trU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/K2I6CK0xQnuwPdXQPmkW_Turkey-%C3%A0-la-King-2_Fotor-1024x768.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1 1/2", "1 1/2", "1", "1/2", "1/4", "4", "2"] [RecipeIngredientParts] ["butter", "green onion", "bechamel sauce", "black pepper", "sea salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.4 [FatContent] 8.9 [SaturatedFatContent] 3.6 [CholesterolContent] 140.5 [SodiumContent] 408.3 [CarbohydrateContent] 18.6 [FiberContent] 2.5 [SugarContent] 3.4 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; sauté until soft, about 2 minutes. Add béchamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through.", "Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the béchamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings." ]
[Name] TOH Fluffy Hot Chocolate [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-12-23T14:05:00Z [Description] Received this on line from Taste of Home and sounds like a winner for these cold winter nights. It states &quot;It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won't get from a cocoa packet&quot; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/32/OGG9tLBQgqb4Nfv5GIgg_TOH Fluffy Hot Chocolate.JPG" [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "4", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "2% low-fat milk", "miniature marshmallows", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.2 [FatContent] 5.1 [SaturatedFatContent] 3.2 [CholesterolContent] 19.5 [SodiumContent] 130.2 [CarbohydrateContent] 36.5 [FiberContent] 0.6 [SugarContent] 31.7 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
[Name] Butterflake Herb Loaf from KAF [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-12-24T16:06:00Z [Description] Saw this on King Arthur Flour and it's delicious, as they say &quot;who doesn't like garlic bread, and his one adds herbs&quot;. This is made in a loaf pan but you can also choose to shape it into rolls (think fan tan and cloverleaf), or even a classic monkey bread. However you handle it, the dough is easy to work with; the filling comes together quickly, and assembly is simple. Cook time does not include rising. Made a guess at serving size as it depends on how large your loaves are [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/33/Qg1iLAKRaResOV60qqAY_Butterflake%20Herb%20Loaf2.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3", "2", "2", "2", "4", "2", "8", "1/2", "1", "1", "1/2", "1/2", "1/4", "1/8 - 1/4"] [RecipeIngredientParts] ["milk", "butter", "sugar", "salt", "eggs", "instant yeast", "active dry yeast", "unbleached all-purpose flour", "potato flour", "unsalted butter", "salt", "onions", "chives", "garlic clove", "caraway seeds", "fennel seed", "dried basil", "dried oregano", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.0 [FatContent] 13.1 [SaturatedFatContent] 8.0 [CholesterolContent] 64.4 [SodiumContent] 541.5 [CarbohydrateContent] 4.6 [FiberContent] 0.2 [SugarContent] 3.2 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] 2 Loaves [RecipeInstructions] ["Dough:", "Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm, no warmer than 110°F if you have a thermometer. If you don’t have a thermometer, the liquid should be cool enough that you can hold your finger in it comfortably.", "Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.", "Use your hands, a stand mixer, or your bread machine set on the dough cycle to knead the dough until it’s smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you’ll probably find that you need to add the remaining 1/4 cup flour.", "Place the dough in a greased bowl, cover, and let it rise for about 90 minutes, until it’s puffy though not necessarily doubled in bulk.", "While Dough is Rising:", "Mix Filling ingredients together and set aside.", "NOTE: Alter the filling to taste by substituting your favorite dried or fresh herbs for those listed above.", "Assemble Loaves:", "After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference], and roll/pat it into a 12\" circle (or square] about 1/4\" thick.", "Cut 3 1/2\" to 4\" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. (NOTE: I prefer rolling out in rectangle and cutting is squares to cut down on waste from the round cutters].", "Spread about 1 teaspoon filling on each of the circles, covering half the circle.", "Fold the circles in half. (or squares in my case].", "Place all 10 folded circles, folded side down, in a lightly greased 8 1/2\" x 4 1/2\" loaf pan.", "Repeat with the remaining half of the dough, filling another 8 1/2\" x 4 1/2\" loaf pan.", "Cover the pan(s] with greased plastic wrap and let the dough rise until you can see that it’s expanded slightly; this can take up to 90 minutes, depending on the warmth (or lack thereof] of your kitchen.", "Toward the end of the rising time, preheat the oven to 350°F.", "Bake:", "Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they’re browning too quickly.", "Remove the bread from the oven. Brush it with additional melted butter,.", "Turn the bread out of the pan, and serve it warm, pulling off individual pieces.", "Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage." ]
[Name] Little Smokies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-12-24T22:24:00Z [Description] I wanted to make something that had a little zing, and this was it. Loved the extra kick from the Dijon mustard and hot sauce. Luckily, I went back and doubled the recipe. Recipe courtesy of The Salty Marshmallow. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["32", "18", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["barbecue sauce", "brown sugar", "Dijon mustard", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.0 [FatContent] 24.8 [SaturatedFatContent] 8.6 [CholesterolContent] 58.1 [SodiumContent] 1427.9 [CarbohydrateContent] 25.0 [FiberContent] 0.4 [SugarContent] 18.6 [ProteinContent] 11.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large bowl whisk together the bbq sauce, brown sugar, mustard, garlic powder, and hot sauce. Pour both packages of little smokies into the bottom of your slow cooker. Pour the sauce over the smokies. Cook on low for 2 to 3 hours or high for 1 to 2 hours until heated through.
[Name] Our Best Cheesecake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-12-24T22:30:00Z [Description] This is the easiest cheesecake I've ever made, and it's also terrific. Recipe courtesy of www.allrecipes.com and Philadelphia. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 3/4", "1/3", "1 1/4", "24", "1", "2", "3", "21"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "sugar", "cream cheese", "sour cream", "vanilla", "eggs", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.8 [FatContent] 30.8 [SaturatedFatContent] 17.0 [CholesterolContent] 132.5 [SodiumContent] 328.0 [CarbohydrateContent] 47.2 [FiberContent] 0.6 [SugarContent] 27.2 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350. Mix graham crumbs, butter, and 1/4 cup sugar. Press onto bottom of 9 inch springform pan. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla and mix well. Add eggs one at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.
[Name] Dill Pickle Cheeseball [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-24T23:04:00Z [Description] This was a special request, and I was happy to honor. It's a different twist on your every day cheeseball, but if you're a pickle lover this is the ball for you. Recipe courtesy of Little Dairy on the Prairie. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["8", "1", "1", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["cream cheese", "Worcestershire sauce", "onion powder", "cheese", "dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.5 [FatContent] 6.0 [SaturatedFatContent] 3.5 [CholesterolContent] 17.9 [SodiumContent] 260.4 [CarbohydrateContent] 5.6 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 2.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together except grated cheese. Stir in grated cheese. Form into a ball. Sprinkle with dill weed. Refrigerate for an hour or so before serving.
[Name] Lailani's Chicken Pot Pie [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 2018-12-25T00:59:00Z [Description] Make and share this Lailani's Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1/2", "2", "1", "1", "1/4", "4", "2", "2", "4", NA, NA, NA, "2"] [RecipeIngredientParts] ["potato", "celery", "carrot", "butter", "all-purpose flour", "chicken broth", "half-and-half", "salt", "pepper", "chicken breasts", "butter", "garlic", "salt", "pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.2 [FatContent] 37.0 [SaturatedFatContent] 16.6 [CholesterolContent] 53.5 [SodiumContent] 988.7 [CarbohydrateContent] 40.7 [FiberContent] 3.8 [SugarContent] 2.7 [ProteinContent] 7.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Melt 2 tablespoons of butter in large pan and add chopped chicken breast and sprinkle with Ms Dash seasoning, salt, pepper, 2 tsp of diced garlic, and cook until done and remove from pan and set aside. add onion, celery, carrots, potatoes, 2 teaspoon of diced garlic, 1/3 cup of butter, sprinkle of salt and pepper and saute for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. combine broth and half and half and gradually stir into vegetable mixture. cook over medium heat stirring constantly until thick and bubbly. stir in salt and pepper and chicken and stir well. pour into 2 quart shallow casserole dish and top with pie shells. cut slits for steam to escape, put butter pats on top of shell, and a sprinkle of salt. bake 45 minutes or until pastry is golden brown.
[Name] Corn and Wild Rice Soup With Smoked Sausage [AuthorId] 320430 [AuthorName] Warren B. [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2018-12-26T16:55:00Z [Description] Make and share this Corn and Wild Rice Soup With Smoked Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12 1/2", "1 1/4", "2 1/2", "2", "10", "3", "2", "1 1/2", NA] [RecipeIngredientParts] ["reduced-sodium chicken broth", "wild rice", "frozen corn", "smoked sausage", "carrots", "onions", "half-and-half", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 15.3 [SaturatedFatContent] 5.4 [CholesterolContent] 26.5 [SodiumContent] 310.0 [CarbohydrateContent] 39.7 [FiberContent] 4.0 [SugarContent] 2.5 [ProteinContent] 14.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add Wild Rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat Vegetable oil in heavy large dutch oven over medium high heat. Add Sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.]. Ladle soup into bowls, Garnish with Chives and serve.
[Name] Coco's &amp; Reuben's Plankhouse House Dressing [AuthorId] 2002183099 [AuthorName] greatdealsinvegas [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-26T16:55:00Z [Description] When I worked at the restaurants the House Dressing was a favorite of customers and staff alike. It was so good one could almost want to drink it with a straw. Little known fact: Back in the day, the dressing was made with imitation sour cream. This recipe is the same, but one can just as easily replace the imitation sour cream with real sour cream - although the effect and flavor will differ a bit from the original that we loved so much. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/4", "1", "2 1/4", "1 1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["milk", "buttermilk", "mayonnaise", "sour cream", "cider vinegar", "parmesan cheese", "ground white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.5 [FatContent] 16.0 [SaturatedFatContent] 9.4 [CholesterolContent] 46.0 [SodiumContent] 242.7 [CarbohydrateContent] 7.7 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] Procedure: 1. In mixing bowl, combine milk, buttermilk,. mayonnaise, vinegar, Parmesan cheese, pepper and. garlic salt. Mix well with wire whisk. 2. Fold in sour cream, leaving small lumps intact. Refrigerate in a tightly sealed container.
[Name] Swiss Jelly Roll [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2018-12-26T16:55:00Z [Description] This swiss jelly roll is what I use for the basis of my trifle. My grandmother always used jelly rolls instead of lady fingers, and now I do the same; the difference is I make this from scratch. I have tried a number of different recipes, amd eventually settled on my own fusion of several recipes and techniques. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/40/yDN9mdDVShqyy85SNKr4_20181223_124139.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "4", "1/4", "1", "3", "3/4", "1/4", NA] [RecipeIngredientParts] ["eggs", "caster sugar", "cream of tartar", "vanilla bean", "flour", "baking powder", "salt", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.8 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 142.6 [CarbohydrateContent] 22.6 [FiberContent] 0.3 [SugarContent] 14.3 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper. Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form. Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume. Sift half of dry ingredients into yolk mixture and whisk to combine. Add half of egg whites and whisk only until combined. Sift remaining dry ingredients into mixture and whisk to combine. Add remaining egg whites and fold in gently with a scraper until the egg whites are combined. Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking. Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle. Remove from oven and use an offset knife to loosen the roll from the edges of the pan. Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar. While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking. Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.
[Name] Chilean Sea Bass With Caper Sauce from Cafe Napoli [AuthorId] 240832 [AuthorName] Sharon the Rocket [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-12-26T16:56:00Z [Description] Make and share this Chilean Sea Bass With Caper Sauce from Cafe Napoli recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "8", "3", "2", "3", "1", "1", "1", "1", "2", "1", "6"] [RecipeIngredientParts] ["flour", "salt", "ground black pepper", "canola oil", "fresh garlic cloves", "olive oil", "fresh lemon juice", "ground white pepper", "salt", "dried oregano", "fresh parsley leaves", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1462.5 [FatContent] 89.1 [SaturatedFatContent] 10.2 [CholesterolContent] 92.9 [SodiumContent] 1624.7 [CarbohydrateContent] 106.0 [FiberContent] 8.0 [SugarContent] 1.6 [ProteinContent] 60.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place the flour in a shallow dish and add salt and pepper to season it, mix. Coat both sides of the sea bass fillets with the flour. Heat a cast iron or oven-safe skillet over medium-high heat. Add canola oil and swirl to coat the bottom. When the oil hot and begins to shimmer, place the coated fish in the hot skillet and cook until the bottom browns. Turn the fish over and cook for 1 minute. Place the skillet in the oven and bake for about 8 minutes, and then take out of the oven to test for doneness. Place a fork into the thickest part of the fish at a 45 degree angle and lift gently. The fish should be opaque, not translucent and should easily flake when done. If it needs more time, return to the oven for 2 minutes. It should be cooked through and brown on both sides. While fish is cooking, pound garlic cloves with the flat side of chef's knife, peel and trim the end, then chop into a fine mince. Place half of the minced garlic in a small bowl, reserving the rest for the spinach. Add 2 tablespoons olive oil, capers with juice, lemon juice, salt, pepper, oregano, and parsley. Whisk together to incorporate and set aside. For the spinach, heat a skillet over medium-high heat. Once hot, add 1 tablespoon olive oil, reduce heat to medium low and add remaining minced garlic, salt, pepper, and oregano to pan. Cook until garlic is aromatic. Add blanched spinach, stir and cook until the spinach is hot. Once the fish is cooked, the sauce is made and the spinach is sauteed, plate the dish. Place spinach on the plate, taking care that no moisture pools from the saute. Top with sea bass and finish with lemon sauce.
[Name] Paul's Memphis Cole Slaw [AuthorId] 240832 [AuthorName] Sharon the Rocket [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-12-26T16:57:00Z [Description] Make and share this Paul's Memphis Cole Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "4", "2", "2"] [RecipeIngredientParts] ["Dijon mustard", "chili sauce", "cider vinegar", "celery seeds", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.0 [FatContent] 31.0 [SaturatedFatContent] 4.5 [CholesterolContent] 23.6 [SodiumContent] 965.6 [CarbohydrateContent] 26.1 [FiberContent] 1.5 [SugarContent] 19.9 [ProteinContent] 1.9 [RecipeServings] 5.0 [RecipeYield] 1 bag [RecipeInstructions] Mix all ingredients together in strong plastic seal-able bag. Refrigerate at least 4 hours or overnight. Stays crisp for 2 days but gets a little mushy after two days.
[Name] Paul's Pulled Pork [AuthorId] 240832 [AuthorName] Sharon the Rocket [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-12-26T16:57:00Z [Description] This is Paul's original recipe and absolutely my favorite. He keeps tweeking it and there is absolutely no reason as the original is excellent!! ** We use McCormick's Applewood Rub but it wasn't recognized when I tried to put it into the ingredients section. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "2", "1", "1"] [RecipeIngredientParts] ["liquid smoke", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.1 [FatContent] 35.7 [SaturatedFatContent] 12.3 [CholesterolContent] 149.7 [SodiumContent] 563.3 [CarbohydrateContent] 21.6 [FiberContent] 0.3 [SugarContent] 16.3 [ProteinContent] 42.5 [RecipeServings] 10.0 [RecipeYield] 5 lbs [RecipeInstructions] Preheat oven to 325. Cut pork into small pieces if possible and put into roasting pan, including any bones that may have meat remaining on them. Pour mixture onto meat. Baked, covered tightly with aluminum foil for 3 to 4 hours, usually 3 hours is enough but it depends on oven. Pull meat off any bones and place all meat into crock pot. Cover meat with sauce. Set on high and cook for several hours until meat is able to be shredded easily.
[Name] Southwestern Breakfast Casserole [AuthorId] 240832 [AuthorName] Sharon the Rocket [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-12-26T16:57:00Z [Description] Make and share this Southwestern Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1/4", "1/4", "8", "1", "1", "1", "2 1/2", "1/4"] [RecipeIngredientParts] ["eggs", "2% low-fat milk", "salt", "pepper", "pinto beans", "black beans", "bulk sausage", "mild green chilies", "monterey jack cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.7 [FatContent] 22.5 [SaturatedFatContent] 9.9 [CholesterolContent] 212.9 [SodiumContent] 766.2 [CarbohydrateContent] 16.1 [FiberContent] 4.1 [SugarContent] 4.8 [ProteinContent] 25.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cube cornbread into 1 inch cubes so you have 8 cups lightly packed.", "In large bowl, whisk together eggs, milk, salt and pepper. Stir in cornbread cubes, beans, sausage, chiles and 2 cups cheese. Spread mixture evenly in 13x9 inch baking dish coated with cooking spray and top with remaining cheese. Cover and chill 8 hours or overnight.", "Preheat oven to 375 degrees. Uncover and bake casserole until puffed and golden brown, about 1 1/4 hours. Let cool 15 minutes before topping with cilantro and serving." ]
[Name] French Quiche Casserole [AuthorId] 240832 [AuthorName] Sharon the Rocket [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-12-26T16:57:00Z [Description] Make and share this French Quiche Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1/4", "1/4", "8", "3/4", "8", "1", "1/4", "2", "2 1/2"] [RecipeIngredientParts] ["eggs", "2% low-fat milk", "salt", "pepper", "bacon", "spinach", "yellow onion", "fresh chives", "Dijon mustard", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.6 [FatContent] 31.6 [SaturatedFatContent] 13.0 [CholesterolContent] 202.6 [SodiumContent] 1469.7 [CarbohydrateContent] 110.6 [FiberContent] 5.3 [SugarContent] 9.7 [ProteinContent] 41.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together eggs, milk, salt and pepper. Stir in sourdough bread, bacon (about 12 slices], spinach (excess water squeezed out], onion, chives, mustard, and 2 cups cheese. Spread mixture evenly in 13x9 baking dish coated with cooking spray and top with remaining cheese. Cover and chill 8 hours or overnight. Preheat oven to 375 degrees. Uncover and bake casserole until puffed and golden brown, about 1 hour 15 minutes. Let cool 15 minutes.
[Name] Beef Tenderloin [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-12-26T19:47:00Z [Description] Make and share this Beef Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "5", "2", "1/2"] [RecipeIngredientParts] ["beef tenderloin", "salt", "ground pepper", "canola oil", "fresh thyme sprigs", "rosemary", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.3 [FatContent] 20.3 [SaturatedFatContent] 8.0 [CholesterolContent] 92.5 [SodiumContent] 147.5 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 21.4 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Remove beef from refrigerator 30 minutes prior to cooking. Preheat oven to 375 degrees. Line a sheet pan with foil and fit with shallow roasting rack. Sprinkle salt & pepper on all sides of the roast. Heat a large skillet and add oil. When hot, arrange the beef in a circular shape to fit pan. Brown on one side and add the rosemary and thyme. Repeat browning on remaining three sides for 5 minutes each side. Transfer to prepared roasting pan and sprinkle with garlic powder. Cook until nearly medium rare, about 25-30 minutes, until thickest portion of roast reaches 120 degrees. Remove from oven and allow to rest 10 minutes covered with foil. Do not cut until internal temperature rises to 130 degrees to preserve juices.
[Name] Crispy Roasted Red Potato Slices [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-12-26T19:59:00Z [Description] Make and share this Crispy Roasted Red Potato Slices recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.5 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 110.7 [CarbohydrateContent] 12.2 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice potatoes to 1/8”. Grease bottom of 9 x 13” pan with cooking spray. Stack potatoes and fan them out like fallen dominos. Drizzle oil over potatoes and sprinkle with salt, pepper & garlic powder. Seal the pan with foil. Bake until tender, about 20 minutes. Remove foil and broil on high until golden, about 5 minutes.
[Name] Lemon Pound Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-12-26T21:41:00Z [Description] Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is a treasure! https://addapinch.com/lemon-pound-cake-recipe/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "6", "2", "1", "3", "3", "1", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "eggs", "lemon juice", "lemon", "sugar", "all-purpose flour", "salt", "vanilla extract", "confectioners' sugar", "lemon juice", "lemon", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.1 [FatContent] 32.2 [SaturatedFatContent] 19.1 [CholesterolContent] 174.9 [SodiumContent] 495.7 [CarbohydrateContent] 91.2 [FiberContent] 1.1 [SugarContent] 65.9 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the Lemon Pound Cake: Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside. Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time then add lemon juice and zest and combine well. Add flour, salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan. Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes. For the Lemon Buttermilk Glaze: As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
[Name] Beef Stew With Dill [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-12-26T22:06:00Z [Description] Lighter than most beef stews but incredibly satisfying! Serve with crusty bread or over rice. From *Food and Wine* magazine. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, NA, "1", "6", "1/2", "1 1/2", "5", "2"] [RecipeIngredientParts] ["olive oil", "salt", "pepper", "low sodium chicken broth", "shallots", "carrot", "spinach", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.2 [FatContent] 18.9 [SaturatedFatContent] 5.8 [CholesterolContent] 145.2 [SodiumContent] 378.8 [CarbohydrateContent] 21.9 [FiberContent] 4.6 [SugarContent] 5.7 [ProteinContent] 59.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Step 1 In a large saucepan, heat the olive oil until shimmering. Season the meat with salt and pepper and add it to the saucepan in a single layer. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the stock and shallots and bring to a boil. Simmer over low heat until the meat is tender, about 1½ hours.", "Step 2 Add the carrots to the saucepan and simmer until tender, about 12 minutes. Add the peas, spinach and dill and cook until the spinach is wilted, about 2 minutes. Ladle the stew into bowls and serve with crusty bread." ]
[Name] VODKa YUMMMOSA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-27T11:39:00Z [Description] Refreshing, smooth and fruity, this cocktail is the perfect drink for a weekend brunch or any special occasion such as New Year's party! VIDEO https://www.youtube.com/watch?v=EbP9-Ep9hcw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/VQwCdgdQ4iKpJKSD8sMA_Vodka-Yummmosa_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/2", "3/4", "4"] [RecipeIngredientParts] ["vodka", "Grand Marnier", "apricot brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.1 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 28.8 [FiberContent] 0.4 [SugarContent] 22.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a tall shaker glass, combine all the ingredients. Place the stainless steel cup on top and shake the mixture for 20 to 30 seconds. Remove the cup and place strainer over glass; pour into champagne glass or flute. Makes 1 cup.
[Name] Apple Oatmeal Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2018-12-27T13:31:00Z [Description] Make and share this Apple Oatmeal Bread (Bread Machine) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/51/0taH8WfeR22xl3rFuCht_IMG_0239.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "2", "2 3/4", "1/2", "1 1/2", "2", "1 1/2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["water", "water", "applesauce", "butter", "bread flour", "rolled oats", "dry milk", "brown sugar", "salt", "ground cinnamon", "instant yeast", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.8 [FatContent] 2.8 [SaturatedFatContent] 1.5 [CholesterolContent] 6.0 [SodiumContent] 316.9 [CarbohydrateContent] 34.0 [FiberContent] 1.7 [SugarContent] 6.3 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except for the raisins, in the order recommended by bread maker manufacturer. Select the \"Basic\" or \"White\" cycle and press start. Add in raisins at the \"add in beep\". Remove bread from machine/pan immediately when done, cool bread completely on rack before slicing.
[Name] White Chicken Chili [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-12-27T16:10:00Z [Description] Make and share this White Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1 -2", "1", "16", "2 -3", "2", "1 1/4", "10 1/2"] [RecipeIngredientParts] ["chicken broth", "cumin", "garlic clove", "corn", "lime juice", "great northern beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.6 [FatContent] 10.1 [SaturatedFatContent] 2.6 [CholesterolContent] 32.2 [SodiumContent] 1735.9 [CarbohydrateContent] 72.7 [FiberContent] 16.7 [SugarContent] 7.8 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] 4 12 oz servings [RecipeInstructions] Cook the first seven ingredients until hot. Add the taco season and cream of chicken soup. Heat until hot. This will freeze very well.
[Name] Pecan Monkey Bread With Rhodes Frozen Rolls [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2018-12-27T20:59:00Z [Description] Make and share this Pecan Monkey Bread With Rhodes Frozen Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "20", "2/3", "1", "1", "3/4", "1/3", "2"] [RecipeIngredientParts] ["pecan pieces", "granulated sugar", "ground cinnamon", "light brown sugar", "butter", "heavy cream", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.9 [FatContent] 16.1 [SaturatedFatContent] 7.1 [CholesterolContent] 29.7 [SodiumContent] 86.5 [CarbohydrateContent] 27.1 [FiberContent] 3.3 [SugarContent] 22.0 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths. Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely. Spray angel food cake pan with cooking spray. Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon. Toss with the quartered rolls in a large plastic storage bag until evenly coated. Sprinkle 1/3 of the toasted pecans on the bottom of the pan. Layer half of the quartered rolls on top of the pecans in the pan. Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces. Layer the remaining quartered rolls on top. Sprinkle any leftover cinnamon and sugar over all. Top with the last 1/3 cup of toasted pecan pieces. On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from the heat and stir in the vanilla. Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes. Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
[Name] Chicken Mole [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-12-27T21:13:00Z [Description] Make and share this Chicken Mole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "2", "3", "1", "1/2", "1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "salt", "fresh ground pepper", "canola oil", "garlic cloves", "chili powder", "ground cumin", "ground cinnamon", "tomato sauce", "chicken broth", "almond butter", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.3 [FatContent] 18.7 [SaturatedFatContent] 4.1 [CholesterolContent] 118.0 [SodiumContent] 703.9 [CarbohydrateContent] 13.1 [FiberContent] 2.9 [SugarContent] 8.8 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken with <U+215B> teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining <U+215B> teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond or peanut butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken and any accumulated juice to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. It can also be kept in crock pot for a few hours on low. Instead of transferring chicken to a plate, transfer to a crock pot. After combining all other ingredients, transfer everything to crockpot and keep warm until ready to be eaten.
[Name] Pecan Monkey Bread With Rhodes Rolls [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2018-12-27T21:33:00Z [Description] Make and share this Pecan Monkey Bread With Rhodes Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "20", "2/3", "1", "1", "3/4", "1/3", "2"] [RecipeIngredientParts] ["pecan pieces", "granulated sugar", "ground cinnamon", "light brown sugar", "butter", "heavy cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.9 [FatContent] 16.1 [SaturatedFatContent] 7.1 [CholesterolContent] 29.7 [SodiumContent] 86.5 [CarbohydrateContent] 27.1 [FiberContent] 3.3 [SugarContent] 22.0 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut each roll in fourths. Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely. Spray with cooking spray an angel food cake pan. Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon. Toss with the quartered rolls in a large plastic storage bag until evenly coated. Sprinkle 1/3 of the toasted pecans on the bottom of the pan. Layer half of the quartered rolls on top of the pecans in the pan. Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces. Layer the remaining quartered rolls on top. Sprinkle any leftover cinnamon and sugar over all. Top with the last 1/3 cup of toasted pecan pieces. On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from the heat and stir in the vanilla. Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes. Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
[Name] Chicago-Style Hot Dog Cups [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-12-28T13:50:00Z [Description] Make and share this Chicago-Style Hot Dog Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3/4", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["yellow mustard", "Worcestershire sauce", "egg", "water", "poppy seed", "onion", "yellow mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.2 [FatContent] 9.4 [SaturatedFatContent] 3.6 [CholesterolContent] 27.5 [SodiumContent] 508.7 [CarbohydrateContent] 7.9 [FiberContent] 0.5 [SugarContent] 6.0 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] 16 muffins [RecipeInstructions] ["Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.", "2.", "Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.", "3.", "In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.", "4.", "Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt." ]
[Name] The Best Crockpot BBQ Chicken [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2018-12-29T14:12:00Z [Description] The easiest bbq chicken you'll ever make from https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "barbecue sauce", "brown sugar", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.5 [FatContent] 25.4 [SaturatedFatContent] 6.7 [CholesterolContent] 145.3 [SodiumContent] 1158.1 [CarbohydrateContent] 38.5 [FiberContent] 0.4 [SugarContent] 31.3 [ProteinContent] 47.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken breast lightly (a small pinch per breast] with some sea salt and place in your crockpot.", "In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.", "Pour over chicken, cover and cook on HIGH for 3-4 hours.", "Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.", "Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw." ]
[Name] MISTLETOE KISS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-29T16:35:00Z [Description] This is the perfect drink to serve during the Holidays! It can be served either after dinner or simply as a Holiday shot! VIDEO https://www.youtube.com/watch?v=xl9bLHR8y_A [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/gOkvzMRkSb7AzIgtv8QB_Mistletoe-Kiss_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1"] [RecipeIngredientParts] "green creme de menthe" [AggregatedRating] nan [ReviewCount] nan [Calories] 71.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 10.6 [FiberContent] 0.0 [SugarContent] 9.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] ["In a digestif glass, pour grenadine. Using the back of a spoon, pour slowly crème de menthe, lifting slowly the spoon as the liquid fill up. This technique is called “floating”.", "Repeat the same technique (floating] with Galliano. This cocktail is great after dinner drink or served as a Holiday shot.", "The measurements are based on the style of the glass you see in the video. If you are serving it in a shooter glass or other, you might want to change your measurements for an equal amount of each (measure how many ounces your glass hold and divided by 3]. You want to create a 3 layer look." ]
[Name] Lo Carb White Bread [AuthorId] 354295 [AuthorName] Chef Dine [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-12-30T00:20:00Z [Description] Omg &#55357;&#56882; this is yummy! And with only 1 net carb per slice, you will not feel deprived of bread! Adapted from whilesomeyum.com paleo keto bread.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/354295/TWWlG5SpRMGOXBWZIXbt_7A8706D0-8FB1-4CCF-9154-1B90F61B4593.jpeg" [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "1/3", "12", "1/2", "1/16", "1 1/2"] [RecipeIngredientParts] ["baking powder", "salt", "butter", "lemon juice", "vital wheat gluten"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.2 [FatContent] 62.0 [SaturatedFatContent] 38.8 [CholesterolContent] 162.5 [SodiumContent] 2504.6 [CarbohydrateContent] 5.3 [FiberContent] 0.0 [SugarContent] 2.9 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Combine dry ingredients in a mixing bowl with a large whisk. Add melted butter and whisk together until well incorporated. In a large mixing bowl, pour the room temperature  whites in with lemon juice and beat with whisk attachments on high until stiff peaks form. Place the mixing bowl with the flour mixture under the mixer. Add 1/2 of the whipped egg whites and beat on medium low just until mixed together. Remove bowl from mixer and add remaining egg whites. Mix lightly with a large whisk until well incorporated but do not over mix. Prepare a stoneware bread pan by buttering the insides or use parchment paper and glass or metal bread pan. Pour the mixture into the bread pan and gently scrape some of the topping to the center of the pan to give your loaf an extra rise in the center. Bake uncovered in a preheated oven at 325 degrees for 40 minutes. Tent the top with aluminum foil and continue baking for another 30 minutes or until the top is firm.
[Name] Sloppy Joe Lasagna [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-12-30T10:05:00Z [Description] Make and share this Sloppy Joe Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "24 1/2", "25", "2", "1"] [RecipeIngredientParts] ["cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 811.3 [FatContent] 60.2 [SaturatedFatContent] 33.9 [CholesterolContent] 188.9 [SodiumContent] 1704.3 [CarbohydrateContent] 12.8 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 53.6 [RecipeServings] 5.0 [RecipeYield] 6 Cups [RecipeInstructions] Preheat oven to 350. Prepare sloppy joe sauce as directed on the package. in a 9x13 baking dish, layer 1/4 of the sauce. add in a single layer of frozen raviolis. add a thin layer of cheese. repeat until the last layer is cheese. sprinkle with seasoning and cover. Bake for 25 mintues. Remove foil and bake as additional 10 minutes.
[Name] White Torrone [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-12-30T10:22:00Z [Description] Make and share this White Torrone recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["white chocolate", "mini marshmallows", "mini marshmallows", "mini marshmallows", "rice paper sheets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.7 [FatContent] 23.9 [SaturatedFatContent] 8.2 [CholesterolContent] 7.9 [SodiumContent] 67.3 [CarbohydrateContent] 61.2 [FiberContent] 3.0 [SugarContent] 47.0 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] On low heat melt the white chocolate. Add the marshmallows and mix until the marshmallows have melted. Add the all of the almonds at once and stir well. Pour over the rice paper working quickly as the mixture cools quickly. Quickly spread as evenly as possible. Top with second rice paper, press evenly with your hand or put a tray or baking sheet on top and press down. Let cool and cut into bite sized triangles.
[Name] White Torrone [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-12-30T10:22:00Z [Description] Make and share this White Torrone recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "5", "2"] [RecipeIngredientParts] ["white chocolate", "mini marshmallows", "rice paper sheets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.4 [FatContent] 23.9 [SaturatedFatContent] 8.2 [CholesterolContent] 7.9 [SodiumContent] 50.6 [CarbohydrateContent] 44.3 [FiberContent] 3.0 [SugarContent] 35.0 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] On low heat melt the white chocolate. Add the marshmallows and mix until the marshmallows have melted. Add the all of the almonds at once and stir well. Pour over the rice paper working quickly as the mixture cools quickly. Quickly spread as evenly as possible. Top with second rice paper, press evenly with your hand or put a tray or baking sheet on top and press down. Let cool and cut into bite sized triangles.
[Name] TWIX BAR COPYCAT [AuthorId] 329671 [AuthorName] manushag [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-12-30T15:57:00Z [Description] Decadent and delicious. Cook time includes cookie layer, caramel layer, and melting chocolate. I used salted butter. If using unsalted butter, add 1/2 tsp salt to cookie layer and 1/2 tsp salt to caramel. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "1", "14", "1", "1/2", "1/2", "1/2", "8"] [RecipeIngredientParts] ["flour", "sugar", "butter", "vanilla", "brown sugar", "corn syrup", "butter", "heavy cream", "bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.4 [FatContent] 15.0 [SaturatedFatContent] 9.4 [CholesterolContent] 43.3 [SodiumContent] 128.6 [CarbohydrateContent] 37.8 [FiberContent] 0.3 [SugarContent] 24.4 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 24 bar cookies [RecipeInstructions] Preheat oven to 350°. Prepare 13 x 10 cake pan by lining with 2 sheets of parchment or foil, including the sides. Mix flour and sugar together. Add melted butter, stirring well until all flour is incorporated. Press dough into bottom of cake pan, covering entire pan. Prick with a fork and bake for 30 minutes. Press down with spatula, while still hot and cool. For Caramel: Heat condensed milk in a heavy bottom pot, adding brown sugar, corn syrup, butter and heavy cream. Stir until caramel reaches approximately 236 to 238°. Pour over cookie layer, spreading to edges with a spatula. Allow to cool. Melt chocolate over double boiler and spread over caramel layer with a spatula. Chill in refrigerator, until chocolate is firm. Remove from pan, using parchment to lift. Cut in 24 or 36 squares.
[Name] My Go to Green Morning Smoothie [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-12-30T23:00:00Z [Description] I usually make a weeks worth at a time and store in mason jars. If freezing, make sure to leave a 1 inch gap to account for expansion, otherwise your jars may crack. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["15", "1", "6", "1 -2", "1 -2", "4", "1"] [RecipeIngredientParts] ["green apple", "garlic", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 292.0 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] in a large blender, add greens and 1 cup of water. Process until smooth and then add the rest of the ingredients. Keep adding water until you get your desired consistency. Pour into five mason or canning jars remember to leave space at the top if freezing.
[Name] Three Envelope Picante Roast Sliders [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2018-12-31T00:55:00Z [Description] Delicious and flavorful. You can use any roast, even leftover. From the Kitchen of Deep South Dish [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "High Protein", "High In..."] [RecipeIngredientQuantities] ["3 -5", "1", NA, NA, NA, "1", "12", "1", "2", "8"] [RecipeIngredientParts] ["water", "onion", "butter", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.9 [FatContent] 15.7 [SaturatedFatContent] 8.0 [CholesterolContent] 98.3 [SodiumContent] 393.5 [CarbohydrateContent] 16.4 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 32.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.", "Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.", "To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.", "To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce." ]
[Name] My Momma&rsquo;s Chantilly Cream [AuthorId] 80079 [AuthorName] Lightly Toasted [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-12-31T06:00:00Z [Description] Amazing whipped cream topping for pies, gingerbread, spice cakes, etc. &nbsp;This recipe uses brandy and Gran Marnier, but I have also used other liquors such as amaretto with Godiva liquor, and amaretto with Godiva. Use what you think will compliment your dessert.&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2/3", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["heavy whipping cream", "vanilla", "brandy", "Grand Marnier", "sugar", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.7 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 28.8 [SodiumContent] 10.1 [CarbohydrateContent] 7.0 [FiberContent] 0.0 [SugarContent] 6.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 1/2-2 Cups [RecipeInstructions] In a clean stainless bowl, combine cream, vanilla, and alcohols. Beat for 1 minute with electric mixer on “whip.”. Add sugar gradually, continuing to beat after each addition. Add sour cream, and beat until desired consistency (either “soft peaks” or “firm peaks” depending on your preference]. Use immediately, or chill if you aren’t using right away.
[Name] Strawberry Ricotta Strata [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-01-01T14:59:00Z [Description] Make and share this Strawberry Ricotta Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "10", "1", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["milk", "eggs", "vanilla extract", "orange zest", "ricotta cheese", "kosher salt", "orange, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 697.3 [FatContent] 15.7 [SaturatedFatContent] 7.2 [CholesterolContent] 261.0 [SodiumContent] 902.6 [CarbohydrateContent] 108.7 [FiberContent] 3.6 [SugarContent] 25.4 [ProteinContent] 29.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Grease an 8x11’’, or 9x13’’ baking dish. Place the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.", "In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.", "Slowly, and evenly, pour the egg-milk mixture over the bread in the baking dish. Mix ricotta, strawberry preserves, and orange juice in a separate bowl mixing until well blended. Spoon the ricotta and jam evenly over the top. For best results, cover the strata tightly with aluminum foil and refrigerate overnight.*.", "Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.", "Bake, UNCOVERED, for 55 minutes – 1 hour, or until the strata is puffed, browned and the center is set (it shouldn’t jiggle when shaken]*. Remove from oven and set aside to cool for 10 minutes before serving.", "Garnish with fresh mint, strawberries and powdered sugar if using. Cut into squares and serve. Enjoy!" ]
[Name] Chocolate and Peanut Butter Crispy Bars [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-01-01T15:27:00Z [Description] This is a simple way to doctor up a box of brownies. Recipe courtesy of Taste of Home. Serving size is estimated. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["18 1/3", "1 1/2", "2", "1", "3"] [RecipeIngredientParts] ["chunky peanut butter", "creamy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.5 [FatContent] 40.6 [SaturatedFatContent] 11.0 [CholesterolContent] 0.0 [SodiumContent] 424.0 [CarbohydrateContent] 68.9 [FiberContent] 5.6 [SugarContent] 42.1 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line a 13x9 inch pan with parchment (I skipped this step and just greased the pan]. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on wire rack 30 minutes. Refrigerate until cold. Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies and spread over chunky peanut butter layer. Refrigerate covered for at least 30 minutes or until set. Lifting with parchment, remove brownies from pan and cut into squares. Store in airtight container in the refrigerator.
[Name] Instant Pot Pork Shoulder Carnitas With Easy Avocado Salsa [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-01T15:35:00Z [Description] This is super simple, and a quick way to feed a crowd. Recipe courtesy of Primal Palate. Serving size is estimated. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "5", "1/2", "1", "1/4", "8", "2", "2", "2/3", "1", "1", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "onion", "salt", "black pepper", "flour tortillas", "iceberg lettuce", "salsa", "roma tomato", "red onion", "lime juice", "cilantro", "salt", "black peppercorns", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.8 [FatContent] 46.8 [SaturatedFatContent] 15.3 [CholesterolContent] 162.8 [SodiumContent] 1127.8 [CarbohydrateContent] 26.3 [FiberContent] 4.0 [SugarContent] 4.9 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place pork shoulder in instant pot or pressure cooker. Add chicken stock or water to bottom of instant pot. Add the garlic cloves and roughly chopped onion. Season the top of the pork shoulder with salt and pepper. Lock the lid and cook on high pressure for at least 45 minutes. Depending on the size of your shoulder, it may take more or less time. Cook until the pork easily shreds with a fork. Warm tortillas over medium heat until pliable. Add a layer of shredded iceberg lettuce, then the carnitas, and top with Easy Avocado Salsa. For salsa: Stir all ingredients together in a medium mixing bowl. Start with the diced and seeded tomato, onion, lime juice, and cilantro. Season with salt, pepper, and minced jalapeno. Add diced avocado last. Stir together and serve.
[Name] INSTANT POT BLACK EYED PEa SOUP [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-01-01T16:19:00Z [Description] A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it&rsquo;s ready to go in half the time! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/70/fKtgYjocRMCvMnaeCOaE_DDABE881-240A-46DF-84C2-F48AEC9995F7.jpeg" [RecipeCategory] Pressure Cooker [Keywords] ["< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "4", "1", "2", "1", "1/2", "1/2", "1/4", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["bacon", "yellow onion", "celery ribs", "carrot", "garlic cloves", "low sodium chicken broth", "sea salt", "ground black pepper", "garlic powder", "paprika", "cayenne pepper", "dried black-eyed peas", "wild rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.7 [FatContent] 5.1 [SaturatedFatContent] 1.5 [CholesterolContent] 4.1 [SodiumContent] 439.4 [CarbohydrateContent] 49.3 [FiberContent] 8.4 [SugarContent] 5.8 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits. Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits. Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir. Let the soup cool until it reaches desired serving temperature.
[Name] Quick Nut Fudge [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-01-02T04:12:00Z [Description] This is a tasty fudge made with powdered sugar - no boiling required! It makes a great Christmas treat, or last minute bake sale donation. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "6", "1/4", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "table salt", "butter", "evaporated milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.1 [FatContent] 9.4 [SaturatedFatContent] 3.7 [CholesterolContent] 12.6 [SodiumContent] 137.0 [CarbohydrateContent] 32.5 [FiberContent] 1.7 [SugarContent] 28.3 [ProteinContent] 2.3 [RecipeServings] 16.0 [RecipeYield] 1 8 X 8 pan [RecipeInstructions] Butter the bottom and sides of an 8” X 8” pan. Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl. Place over simmering water and stir until butter is melted. May add 1/4 cup dark chocolate chips if desired, allow to melt. Sift powdered sugar, cocoa, and salt into bowl with melted butter. Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes. Stir in vanilla until combined; stir in nuts. Spread quickly in buttered 8” X 8” pan. Cool completely, cut into 1” squares to serve.
[Name] Spumoni Slices [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-01-02T05:47:00Z [Description] Only the best Christmas cookie I've ever made. No big deal. From Better Homes and Gardens Magazine, 1993 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "1", "1 1/2", "1", "1", "1/4", "5", "1/4", "5", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "sugar", "egg", "vanilla", "pistachio nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.2 [FatContent] 3.7 [SaturatedFatContent] 2.2 [CholesterolContent] 11.2 [SodiumContent] 56.9 [CarbohydrateContent] 9.3 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside. In a medium bowl, stir together flour, baking powder, and salt; set flour mixture aside. In a large mixing bowl, beat butter in an electric mixer with the paddle attachment on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough into three equal parts. Stir peppermint extract and red food coloring into one dough portion. Stir pistachio nuts and green food coloring into another dough portion. Stir melted chocolate into remaining dough portion. Divide each portion of dough in half (you will have six portions total, two of each color]. Shape each portion into a 10-inch-long roll. Gently press one roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping the round shapes intact. Gently press one roll of peppermint dough on top, lengthwise, making a shape similar to a triangle. Repeat with remaining three rolls. Wrap each tricolored roll in wax paper. Chill for 2 to 24 hours* or until firm enough to slice. *Or, if you’re impatient like me, stick in the freezer for 20 to 30 minutes. Cut rolls into 1/4-inch slices. Rotate the roll as you slice to avoid flattening the roll. Place slices 1 inch apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes or until edges are firm. Cool on a cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
[Name] Wild Rice Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2019-01-02T13:30:00Z [Description] Make and share this Wild Rice Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/ZVOecqhYTAmLq8UIdH36_IMG_0241.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "4", "1", "1", NA, NA, "1", "4"] [RecipeIngredientParts] ["chicken broth", "sliced water chestnuts", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.3 [FatContent] 18.5 [SaturatedFatContent] 5.2 [CholesterolContent] 56.4 [SodiumContent] 723.0 [CarbohydrateContent] 18.2 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 20.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix soups and broth together in a large bowl; add cooked rice and mix well. Add chicken, mushrooms and water chestnuts; season to taste with salt and pepper. Spread mixture in a lightly greased 13 x 9 inch baking pan. Top with potato chips and cheese. Bake at 350 degrees for 45-60 minutes.
[Name] ASIAN CHICKEN SALAD&ndash; [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2019-01-02T14:42:00Z [Description] Packed with healthy goodness, this delicious salad is an amazing dish to enjoy throughout the year... it's sure to become your favorite! VIDEO https://www.youtube.com/watch?v=mNvclAJh9xU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8BSWx7GQQl9jEUJQ9pE8_Asian-Chicken-Salad-4_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1", "2", "3", "3/4", "3/4", "1/2", "1/2", "1/2", "1/2", "2", "2", "2", "1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["red pepper flakes", "honey", "hoisin sauce", "rice vinegar", "ponzu sauce", "sesame seeds", "iceberg lettuce", "red cabbage", "green cabbage", "carrot", "celery", "green onions", "pickled ginger", "chicken breasts", "roasted cashews", "mandarin oranges", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 809.5 [FatContent] 42.0 [SaturatedFatContent] 8.8 [CholesterolContent] 93.0 [SodiumContent] 515.1 [CarbohydrateContent] 74.6 [FiberContent] 11.0 [SugarContent] 48.1 [ProteinContent] 42.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To make the dressing -- In a small bowl, infuse oil by combining sesame oil with red pepper flakes; whisk and let it sit for 1 ½ to 2 hours. Later, place a fine sieve over a mixing bowl and pour in the oil mixture; discard red pepper flakes. Add honey, hoisin, rice vinegar and ponzu; whisk until blended and set aside. To assemble the salad, combine iceberg lettuce, green & red cabbage, red & yellow peppers, carrots, celery, green onions and pickled ginger; toss gently. Add grilled chicken, toasted sesame seeds, cashews and mandarin segments. Toss again before adding chopped cilantro; toss. Pour on the salad dressing and toss until ingredients are well coated. Plate salad and sprinkle with crispy chow mein noodles. Make 2 large servings. To cook chicken in the oven…. Preheat oven at 400ºF. Line a baking dish with foil and lightly spray with cooking oil. Place chicken breasts and drizzle olive oil over; season with pepper, salt, dried basil and garlic salt. Cook until no longer pink and the internal temperature reach 165ºF, about 22 to 25 minutes. Remove from the heat and let it rest 5 minutes before slicing.
[Name] Multigrain Pancakes [AuthorId] 1280189 [AuthorName] Weesie D [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-01-02T16:23:00Z [Description] Make and share this Multigrain Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "5", "1", "90", "1 1/2", "6", "4", "1/4", "1/2"] [RecipeIngredientParts] ["old fashioned oats", "milk", "eggs", "vanilla", "butter", "whole wheat flour", "baking powder", "sugar", "wheat germ", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.1 [FatContent] 8.1 [SaturatedFatContent] 3.4 [CholesterolContent] 166.4 [SodiumContent] 657.0 [CarbohydrateContent] 39.8 [FiberContent] 3.9 [SugarContent] 8.8 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] 24 pancakes [RecipeInstructions] In a large bowl, blend the oats, milk, eggs, and vanilla.  Let stand. In a separate bowl, blend the flour, baking powder, sugar, wheat germ, and salt (mix well]. Blend the melted butter into the milk mixture. Mix the flour and milk mixtures only until just blended (do not over mix].
[Name] Creamy Hamburger Mushroom Soup [AuthorId] 2686972 [AuthorName] Carl Ray [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2019-01-02T20:32:00Z [Description] I was looking for a soup like this, but I had trouble finding a good recipe, so I created this recipe. I received such a good responce I had to publish it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/76/BOZACdOSRVq6CgmlnoH4_8EB63B12-924C-4C13-B9FC-8371613E57E1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/78/76/KKv6sFNSSWYXc3pb7dCQ_F712B1BE-722D-47A3-8EA1-06B482B5BEAD.jpeg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "10", "14", "6", "1", "2", "1", "1", "1", "1", "1", "1", "2", "5", "1/2 - 3/4", "4", "3", "2", "2"] [RecipeIngredientParts] ["hamburger", "celery", "carrots", "onions", "leek", "olive oil", "kosher salt", "fresh coarse ground black pepper", "thyme", "celery seed", "dry basil", "fresh garlic", "butter", "flour", "water", "heavy cream", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 633.5 [FatContent] 48.2 [SaturatedFatContent] 25.1 [CholesterolContent] 185.2 [SodiumContent] 1156.9 [CarbohydrateContent] 21.9 [FiberContent] 3.3 [SugarContent] 4.5 [ProteinContent] 29.2 [RecipeServings] 8.0 [RecipeYield] 7 Quarts [RecipeInstructions] Add Olive oil and meat to an 8 Qt Pot. Cook that at a medium heat. Once the meat starts to cook then add the spices. When the meat Starts to look mostly cooked, then add the carrots and cook for about 5 minutes. Then add Leeks, Onions, Celery, copped Garlic, copped Mushrooms, Butter Cook that until onions get translucent. ;Then add flour and stir ingrediance until it all gets paisty and thick. Add water and base or chicken stock then milk and cream. stir it all together so soup is incorporated. Making sure to scrape the bottom of the pot so nothing sticks. Then add sliced mushrooms as early as possible. Cook soup off about 30 to 45 mins or until sliced mushrooms become soft and shrink down in size. Be sure to gently keep stiring and scraping the bottom of the pot Until done.
[Name] Christmas Morning Hash Brown Casserole [AuthorId] 2000482344 [AuthorName] sheila.lane [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-02T20:32:00Z [Description] I make this for Christmas brunch every year and it has become a family favourite. I love that you can prep it the night before and just pop it in the oven in the morning. &nbsp;It can also be made without the ham for vegetarians. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "10", "1", NA] [RecipeIngredientParts] ["frozen hash browns", "onion", "green pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.9 [FatContent] 15.8 [SaturatedFatContent] 5.6 [CholesterolContent] 247.3 [SodiumContent] 177.5 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in skillet. . Add hash browns, onion and green pepper. Cook until veggies soften and potatoes begin to brown. . Spray a 9x13 pan with Pam. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. . Gently stir to coat evenly with egg. Sprinkle with cheese. Cover with foil and refrigerate overnight. . Bake, covered, for 25 minute at 375 degrees. . Remove foil and bake 5 minutes longer.
[Name] Mike's Mexican Rice [AuthorId] 2002358411 [AuthorName] aschaan [CookTime] PT35M [PrepTime] PT3M [TotalTime] PT38M [DatePublished] 2019-01-02T20:41:00Z [Description] A delicious Mexican rice recipe with ingredients on hand. Interesting note: Mexican rice uses cumin, Spanish rice uses saffron. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "2", "1/4", "1/4 - 1/2", "2", "1/4", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "long-grain rice", "garlic cloves", "yellow onion", "tomato paste", "chicken broth", "cumin", "celery seed", "oregano", "ground coriander", "paprika", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.4 [FatContent] 6.9 [SaturatedFatContent] 4.0 [CholesterolContent] 15.3 [SodiumContent] 556.8 [CarbohydrateContent] 42.2 [FiberContent] 1.6 [SugarContent] 2.9 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Stir in onions and cook until tender. Stir in garlic and tomato paste and cook for 1 minute. Add chicken broth, cumin, celery seed (or stalks], oregano, coriander, paprika, and bay; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
[Name] Leftover Turkey Soup [AuthorId] 37092 [AuthorName] Jenny [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2019-01-02T20:42:00Z [Description] A hearty tomato, vegetable and turkey soup. A nice change from the standard leftover turkey soup.&nbsp; [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Christmas", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "12", "1", "3", "3", "3", "2", "1", "3", "1", "1", "398", "1", "1", "2", "2", NA, "4"] [RecipeIngredientParts] ["onion", "celery", "carrots", "kale leaves", "tomatoes", "orange bell pepper", "garlic cloves", "parsley", "Worcestershire sauce", "tomato sauce", "seasoning salt", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 3.7 [SaturatedFatContent] 0.9 [CholesterolContent] 35.5 [SodiumContent] 244.8 [CarbohydrateContent] 15.4 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 15.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Using a food processor, finely chop the onion, celery, carrots, kale, tomatoes and orange pepper. Heat oil in large stew pot over medium-high heat. Sauté all veggies until soft, about 10 minutes. Add minced garlic and cook for 5 minutes, stirring frequently. Add Worchestershire and tomato sauce, cooking for an additional 5 minutes. Pour in the turkey stock, Vegeta if using and seasoning salt. Bring to a boil and then decrease temperature to simmer for 45 minutes. (At this point, you could use an immersion blender for picky eaters]. Add the cooked rice, balsamic, turkey and heat through. . Salt and pepper to taste.
[Name] Cheesy Baked Spaghetti [AuthorId] 484275 [AuthorName] DSKat [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-01-02T20:59:00Z [Description] Make and share this Cheesy Baked Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "8", "2", "1"] [RecipeIngredientParts] ["spaghetti", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.7 [FatContent] 18.1 [SaturatedFatContent] 9.4 [CholesterolContent] 50.5 [SodiumContent] 674.8 [CarbohydrateContent] 57.7 [FiberContent] 4.3 [SugarContent] 11.7 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Add the cooked spaghetti to 5 cups the spaghetti sauce and toss to combine.", "Mix the cream cheese and 2 cups of Italian cheese in a bowl.", "Add half the pasta/sauce to the bottom of a 9x13 pan.", "Add the cream cheese mixture and top with the remaining pasta/sauce mixture.", "Add the meat sauce mixture on top of the pasta and top with 1 cup of Mexican cheese blend.", "Cover and bake for 30 minutes.", "Uncover and bake for an additional 10 minutes until cheese is melted and bubbly." ]
[Name] Hambone Potpie [AuthorId] 402134 [AuthorName] My3Monkeys [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-01-02T21:01:00Z [Description] This is a wonderful comfort dish my grandma was famous for. We used to flock to her house when we knew she was making a pot. Grandma said she originally got the recipe from my grandpa's mom, who was Pennsylvania Dutch. My grandma passed away last month, so I am typing this here for safekeeping. Enjoy! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "2 -3", "1", NA, NA] [RecipeIngredientParts] ["ham", "potato", "onion", "flour", "flour", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 29.3 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "Boil ham in water. Once your broth gets nice and ham-y, clean hambone and remove bone. Cut potatoes into chunks. Add to water along with chopped onion. Cook until potatoes are done. For potpie, stir together flour and eggs and salt. Add milk to rolling consistency. Roll dough and cut into strips. Rip strips into squares and throw into pot. Cook until done."
[Name] Peppercorn Sauce [AuthorId] 2883181 [AuthorName] briank [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-01-02T21:01:00Z [Description] Make and share this Peppercorn Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["peppercorns", "butter", "shallot", "brandy", "heavy cream", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.0 [FatContent] 68.9 [SaturatedFatContent] 43.3 [CholesterolContent] 203.6 [SodiumContent] 881.5 [CarbohydrateContent] 16.2 [FiberContent] 4.4 [SugarContent] 0.2 [ProteinContent] 5.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan over medium heat. Add shallots and saute until soft. Add peppercorns and cook for another minute or two. Add the brandy and then light on fire. Let burn for about 30 sec to a minute. Bring to a boil, add beef stock and bring to a boil again. Lower heat to a simmer and add the cream. Cook until desired thickness.
[Name] Tomato Onion Feta Farro [AuthorId] 2000379097 [AuthorName] bleujazz3 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-01-02T21:01:00Z [Description] An alternative to pasta! &nbsp;A tasty grain that tastes like a good pasta marinara and cheese, but substitutes farro grain as the main ingredient. &nbsp;An original recipe that will be sure to add a new view of farro grain as a side dish that will complement a main course quite well. &nbsp;Refrigerates and reheats easily. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000379097/2jvCd3HmS5iEk3ZvD6ky_Tomato%20Onion%20Feta%20Farro.jpg" [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "4 1/2", "2", "2", "2", "4", "1", "12", "1/4", "7", "1/4", "2"] [RecipeIngredientParts] ["low sodium chicken broth", "unsalted butter", "olive oil", "sweet onions", "garlic cloves", "grape tomatoes", "cherry tomatoes", "dry red wine", "fresh ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.8 [FatContent] 9.6 [SaturatedFatContent] 3.4 [CholesterolContent] 10.2 [SodiumContent] 112.2 [CarbohydrateContent] 10.2 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 8 cups [RecipeInstructions] Put chicken broth in a medium-large saucepot over medium high heat to a low boil.  Add the unsalted butter to the broth and then add the rinsed farro to the saucepot.  Cover the saucepot and allow to return to a low boil.  Reduce heat to medium-low and simmer for 45 to 50 minutes until liquid is absorbed. Meanwhile, drizzle some olive oil into a large chef’s pan over medium-high heat on a large rangetop burner.  Add the chopped onion to the chef’s pan, and stir to break up into pieces.  Allow to soften and brown slightly, about 8 to 10 minutes. Add the minced garlic and allow to sauté uncovered for 2 or 3 minutes, stirring together.  Add the fresh mushroom pieces.  Sauté for another 3 minutes.  Add the halved grape or cherry tomatoes.  Stir to blend.  Add the wine and stir to blend. Cover the chef’s pan for 3 minutes.  Remove the cover, allow the juices to cook away slightly and the ingredients to soften further, about 5 to 8 minutes. Add a few grinds of black pepper and a sprinkle of salt, and stir. Remove the tomato onion mixture from the heat and set aside to cool.  Once the farro is done cooking in the saucepot, remove from the heat and stir to fluff.  Set aside to cool.  Once both have cooled, add the herbed feta cheese to the chef’s pan, then add the farro to the pan, stirring to blend well. Using a large wooden spoon, spoon the mixture into a deep dish 8 cup plastic container or glass bowl.  Serve immediately, or cover and place in fridge to chill for 2 hours.  Reheat as needed in either the microwave for several minutes on 70% power, or in a saucepot, adding just a splash of chicken broth for extra moisture. To serve, spoon out small dessert bowl-sized portions as a light meal (as pictured], or as a side dish with a main meal. Per serving: About 240 calories. Cook’s Note: As an option, consider making this a main dish, adding 1 lb. of medium peeled deveined shrimp to the tomato mixture for 5 minutes just before removing from heat and allowing to cool.
[Name] MN Spinach Quiche [AuthorId] 1800139326 [AuthorName] Leigh J. [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2019-01-02T21:02:00Z [Description] Make and share this MN Spinach Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "6", "8", "1/2", "1/2", "1/4", "1", "3", "2/3", "1/2"] [RecipeIngredientParts] ["onion", "bacon", "eggs", "sour cream", "half-and-half", "salt", "pepper", "fresh spinach", "mozzarella cheese", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.4 [FatContent] 23.5 [SaturatedFatContent] 9.5 [CholesterolContent] 216.7 [SodiumContent] 409.0 [CarbohydrateContent] 13.6 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] 1 Quiche [RecipeInstructions] 1. Line a 9-inch pie plate with the store-bought pastry. Line the pastry with aluminum foil and bake in 450^ oven for 8 minutes. 2. Remove the foil and continue to bake the pie pastry for 4-5 more minutes, uncovered. 3. Cook onion and chopped bacon until crisp. Drain the mixture on paper towels. 4. In a large bowl stir together the eggs, sour cream, half-and-half, salt, and pepper. 5. Add the onion/bacon mixture, the spinach, mozzarella, and swiss. Stir to combine. 6. Pour the egg mixture into the pastry shell. 7. Bake, uncovered, at 325^ for 45-50 minutes.
[Name] Chili Con Carne [AuthorId] 55392 [AuthorName] nsomniak6 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-01-02T21:06:00Z [Description] Make and share this Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1 1/2", "1", "1", "3", "3", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "chili powder", "cumin", "oregano", "tomato sauce", "tomato paste", "salsa", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.9 [FatContent] 23.5 [SaturatedFatContent] 9.0 [CholesterolContent] 102.8 [SodiumContent] 1082.4 [CarbohydrateContent] 15.2 [FiberContent] 4.2 [SugarContent] 7.8 [ProteinContent] 31.5 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Brown beef in a large pot over med. high heat and remove from pot. Cook onion in fat for about 3 minutes. Add garlic and cook for 30 seconds. Add chili powder and cumin and cook for another 30 secs. Add tomato sauce, tomato paste, beans, salsa, and oregano. Bring to a boil and then turn down to low and cook 2 hours stirring frequently. Add cheese after spooning into bowls if you want.
[Name] Allergy Friendly Drop Doughnuts (Adapted from Chef TJwombly) [AuthorId] 1628152 [AuthorName] GuavaJelli [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2019-01-02T21:22:00Z [Description] Sweet, one-bowl drop doughnuts. Crispy outside, tender inside. Made without gluten, dairy, or eggs. I made substitutions based on our needs, feel free to experiment with your own. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/3", "3", "1/2", "1/4", "3/4", "3", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "egg substitute", "soymilk", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.2 [FatContent] 13.9 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 45.1 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 0.5 [RecipeServings] 50.0 [RecipeYield] 50 small doughnuts [RecipeInstructions] ["In a medium, heavy bottom pot or dutch oven, heat 3 inches of oil to 325.", "Wisk dry ingredients together.", "Add wet ingredients to dry ingredients one after the other and then use a spoon to stir until well mixed.", "Test oil with a small drop of batter. It should bubble and not brown too fast. Adjust heat if necessary.", "Dip a small, dry, stainless steel cookie scoop (1-inch, melon ball size] into the hot oil to ease with batter release, then scoop about 6 balls of dough into hot oil.", "The dough will stick to the bottom initially. After about a minute, use a slotted wooden spoon to gently release them to float.", "Fry until golden brown, rotating with the wooden spoon to ensure even color. About 6 minutes total.", "Test one doughnut by removing from oil and cutting open. Insides should be cooked. If not, adjust time and heat if necessary.", "Once done, use the same wooden spoon to remove from oil and place in container lined with parchment paper.", "Sprinkle with a mixture of cinnamon and white sugar, powdered sugar, or whatever you wish. Toss lightly to coat.", "This yielded over 50 1-inch doughnuts, you will need to adjust cooking temperature and time if you attempt larger doughnuts." ]
[Name] Swedish Hardtack - Grandma Forss' Recipe [AuthorId] 2002384439 [AuthorName] Karen H. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-01-02T21:23:00Z [Description] Make and share this Swedish Hardtack - Grandma Forss' Recipe 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/2002384439/J3cV1mD0RXSCFegyfgcd_IMG-6529.JPG" [RecipeCategory] Breads [Keywords] ["Swedish", "Scandinavian", "European", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["5 1/2", "1", "1 1/2", "1 1/2", "2/3", "1/2", "2"] [RecipeIngredientParts] ["whole wheat flour", "salt", "baking soda", "sugar", "butter", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.1 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.5 [SodiumContent] 139.9 [CarbohydrateContent] 13.9 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 2.0 [RecipeServings] 48.0 [RecipeYield] 48 Rounds [RecipeInstructions] Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best. Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would. Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6] 5\" rounds at a time. I make mine 5\" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling. Back in a 425 deg. oven for 8 to 12 minutes depending on thickness. After all are baked, turn the oven down to its lowest setting (150-170] and bake for an additional hour to make crackers extra crispy.
[Name] Turkey Leftover Soup [AuthorId] 37092 [AuthorName] Jenny [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2019-01-02T21:23:00Z [Description] Make and share this Turkey Leftover Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Christmas", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "10 -12", "1", "3", "3", "3", "2", "1", "3", "1", "1", "398", "1", "1", "2", "2", NA, "4"] [RecipeIngredientParts] ["turkey broth", "onion", "celery ribs", "carrots", "kale leaves", "tomatoes", "orange bell pepper", "garlic cloves", "parsley", "Worcestershire sauce", "tomato sauce", "seasoning salt", "cooked rice", "turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.8 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 212.1 [CarbohydrateContent] 15.4 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a food processor, finely chop onion, celery, carrots, kale, tomatoes and pepper. Heat oil in a heavy bottomed, large saucepan over medium to high heat. Cook veggies until softened, about 10 minutes. Add minced garlic, stirring often and cook 5 minutes. Pour in tomato and Worcestershire sauce, cooking an additional 5 minutes. Pour in turkey broth, seasoning salt and Vegeta, if using. Bring up to a boil and then reduce to a simmer, stirring occasionally for 45 minutes. **At this point you can emulsify for pickier eaters**. During last 5-10 minutes, add balsamic, rice and diced turkey. **Freezes very well**.