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[Name] Tofu-Walnut Balls [AuthorId] 2002385030 [AuthorName] mgirven10 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-02T21:23:00Z [Description] Make and share this Tofu-Walnut Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/2", "1/2", "1", "1/2", "1", "2", "16", "1/2", "2"] [RecipeIngredientParts] ["walnuts", "quick oats", "onion", "garlic powder", "onion powder", "salt", "tofu", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.9 [FatContent] 8.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 167.3 [CarbohydrateContent] 10.4 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place bread crumbs, walnuts, oats, onions, and seasonings in a large mixing bowl.", "Blend tofu with water and Liquid Aminos in blender; add to the bread crumb mixture in the bowl and mix well.", "Place in mounds on a nonstick or oiled cookie sheet. If desired, flatten balls into small patties. Bake at 350F for 30 mins or until golden brown on top and bottom. Hint: The easiest way to make these is with an ice cream scoop (large, medium, or small--whatever you like]. The mix should be quite moist--too wet to make balls with your hands. The dryness of the bread-crumbs will make a difference--add more water if they seem too dry. A dry mix makes a heavier, drier product, whereas a moist mix results in a lighter, more moist, and superior product." ]
[Name] Florida Sweet Corn and Ricotta Fritters [AuthorId] 2002385201 [AuthorName] Ellen V. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-01-02T21:24:00Z [Description] Make and share this Florida Sweet Corn and Ricotta Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["ricotta cheese", "eggs", "fresh cilantro", "flour", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.3 [FatContent] 13.6 [SaturatedFatContent] 3.5 [CholesterolContent] 72.0 [SodiumContent] 433.8 [CarbohydrateContent] 11.8 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] 6 cakes [RecipeInstructions] 1. In a medium bowl combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper. 2. Add a small amount of olive oil to the pan heat on med heat. 3. Carefully add spoonfuls of the corn mixture to the pan, cook on both sides until golden brown. Season with sea salt and pepper, to taste. Serve with low-fat sour cream if desired.
[Name] Mama&rsquo;s Moist Cornbread (With Cake Mix) [AuthorId] 2002312797 [AuthorName] givemiamore [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-01-02T21:24:00Z [Description] I&rsquo;ve always been very picky with my cornbread, I don&rsquo;t like it to be dry and bland. This adds the perfect balance of fluff, moisture, and a sweet flavor without being too overwhelming. This is a huge hit with all gatherings, my family think she it&rsquo;s perfect. Whether it be with a hot bowl of chili or other southern meals, this is perfect and will be munched down! The key is to make sure you have a balanced amount of both cake and corn bread mix. [Images] character(0) [RecipeCategory] Winter [Keywords] ["< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "5", "2/3", "1", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5164.9 [FatContent] 243.6 [SaturatedFatContent] 47.1 [CholesterolContent] 970.4 [SodiumContent] 6953.1 [CarbohydrateContent] 657.9 [FiberContent] 34.2 [SugarContent] 277.9 [ProteinContent] 87.3 [RecipeServings] nan [RecipeYield] 1 Cake pan [RecipeInstructions] ["Preheat oven to 350 degrees for shinty metal or glass pan (325 for dark or nonstick pan]. Grease a 9 x 13” pan.**.", "In one large mixing bowl, add cake mix and ingredients the box calls for (water, oil, 3 eggs]. Mix well for about 1 minute until smooth. Set aside.", "In a second medium mixing bowl, add corn muffin mix and ingredients required (milk and 2 eggs]. Mix well, but should remain clumpy.", "Slowly add the corn mix to the cake bowl. Fold gently until balancely mixed. Pour into pan and put on middle rack of oven. Cook for 30 minutes until top is Golden brown.*.", "*The mixture will fill most of the pan. This will make our cornbread fluffy, but the middle is usually still doughy after the 30 minutes. To complete cooking (and to avoid burning the top], place foil over the pan and gently fold over edges. Cook for a remaining 8-10 minutes.", "**For a very large group gathering, you may place mix in two 9 x 13” pans and cook both corn 25-30 minutes (this is an estimate—it could be more or less—you may have to watch it the first time. Stick a knife or toothpick in middle of pan. If it comes out clean, it’s finished!]." ]
[Name] Chocolate Log With Chocolate Sauce [AuthorId] 38152 [AuthorName] Leann [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2019-01-02T21:27:00Z [Description] A chocolate sponge cake rolled up with a whipped cream center and chocolate sauce drizzled on top of individual slices. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1/2", "1", "4", "1/4", "1/4", "1", "1 1/2", "3", "1/2", "6", "1/2", "12", "2", "2"] [RecipeIngredientParts] ["eggs", "cream of tartar", "sugar", "flour", "salt", "vanilla", "heavy whipping cream", "powdered sugar", "vanilla", "butter", "evaporated milk", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.4 [FatContent] 27.6 [SaturatedFatContent] 16.3 [CholesterolContent] 162.3 [SodiumContent] 195.2 [CarbohydrateContent] 54.8 [FiberContent] 1.2 [SugarContent] 46.2 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Spray rimmed baking sheet generously with Pam. Place a sheet of parchment on the baking sheet and spray generously again. In mixing bowl with a whip beat egg whites until frothy, add cream of tartar and while beating at medium speed, gradually add 1/2 c sugar until glossy. Set aside. Sift together cocoa, flour and salt. In second mixing bowl with a paddle beat egg yolks until thick and lemon colored. Add 1/c sugar and beat until incorporated. Add sifted mixture and incorporate. Add vanilla and stir. Fold egg yolk mixture into the egg white mixture. Spread batter evenly in pan and bake in 325 oven fro 20-25 minutes, or until it springs back. Do not over-bake. While the cake is baking, sift extra powdered sugar onto dish towel on counter. Let the cake cool five minutes then flip out onto towel. Remove parchment immediately. Roll up the long side using towel. Let cool for one hour. While the cake is cooling prep whipped cream. TIP: put the mixing bowl and the whip into the freezer before whipping the cream. Slide the rolled cake onto a large sheet of aluminum foil. Gently unroll and spread the whipped cream, then re-roll. Wrap in foil and refrigerate until serving. Can be frozen up to two weeks ahead. Thaw for one day in the fridge. Serve with chocolate sauce. To make the chocolate sauce: in a saucepan, melt together chocolate chips, butter, evaporated milk. When melted, add powdered sugar and stir constantly. Bring to a boil over medium heat and boil for eight minutes stirring constantly. Add vanilla and stir. Serve. Make ahead and refrigerate if desired; heat before serving. To serve, slice chocolate log. Put individual slices onto a plate and drizzle or pour chocolate sauce on top.
[Name] Monterey Breakfast Egg Bakes [AuthorId] 2002387662 [AuthorName] Valerie B. [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2019-01-02T21:28:00Z [Description] https://sliceoftaste.com/monterey-breakfast-egg-bakes/Monterey Breakfast Egg Bakes are a scrumptious combination of Monterey jack cheese, eggs, ham, and hashbrowns. This recipe is very flexible; you can make it your own, by substituting ham for bacon or vary the veggies and cheeses to create your unique combinations. Make these delicious egg bakes, the day of or the night before, pop them in the oven and enjoy! Complement them with fresh fruit or a green salad for a complete meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002387662/uVQMotgRqKunEqROrIn7_Monterey%20Breakfast%20Bakes_02_resize.JPG" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Brunch", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "4", "3", "1", "1/4", "1/4", "6", "1/4", NA, "3/4", "5", "1", "3/4", "2"] [RecipeIngredientParts] ["ham", "raw potatoes", "flour tortillas", "butter", "eggs", "salt", "black pepper", "buttermilk", "monterey jack cheese", "sharp cheddar cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 736.8 [FatContent] 46.9 [SaturatedFatContent] 17.6 [CholesterolContent] 354.1 [SodiumContent] 1293.0 [CarbohydrateContent] 42.6 [FiberContent] 4.4 [SugarContent] 5.2 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cooking the potatoes. Add diced potatoes and 2 Tablespoons cooking oil to a baking dish with cover and microwave 8 minutes. In large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside. Add 2 T oil to large frying pan and add microwaved potatoes and cook at medium heat until browned, about 10-15 minutes. Cooking the onions and peppers. In small frying pan add 1 Tablespoon cooking oil and add onion and cook over medium low heat for 3-4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl. Making the Egg Mixture. In medium size bowl add eggs, buttermilk, cheeses, cooked onions, and cooked red peppers, salt, and dash of black pepper, mix well. Putting it all together. Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, with pointed end down, and overlap each so the egg mixture will not leak through, this will make the crust for each miniature breakfast pie. Brush flour tortillas with butter and place in 350 degree preheated oven for 4 minutes. Remove flour taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each with ¼ of the ham. Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley and serve warm.
[Name] Pot Pie Biscuit Alternative Topper [AuthorId] 361260 [AuthorName] In Ulm um Ulm... [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2019-01-02T21:31:00Z [Description] Use this to top your pot pie instead of individual biscuits. It takes longer to cook but less prep time. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/4"] [RecipeIngredientParts] ["self-rising flour", "milk", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.6 [FatContent] 5.6 [SaturatedFatContent] 3.5 [CholesterolContent] 15.6 [SodiumContent] 171.3 [CarbohydrateContent] 10.4 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make chicken pot pie base and pour into casserole dish. (see other recipe]. Mix milk, self rising flour and melted butter in a big batter bowl. Pour over chicken pot pie mixture. Bake at 350 for 45 minutes.
[Name] Amy's ATK Turkey Meatloaf Ketchup Brown Sugar Glaze [AuthorId] 132412 [AuthorName] Amy V. [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2019-01-03T01:02:00Z [Description] Make and share this Amy's ATK Turkey Meatloaf Ketchup Brown Sugar Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "2", "3", "2", "2", "2", "2", "1", "1/3", "1", "1/4", "2 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "baking soda", "onion", "garlic clove", "fresh thyme", "Worcestershire sauce", "quick oats", "cornstarch", "Dijon mustard", "lean ground turkey", "parmesan cheese", "fresh parsley", "ketchup", "brown sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 275.8 [FatContent] 13.8 [SaturatedFatContent] 5.4 [CholesterolContent] 123.5 [SodiumContent] 498.4 [CarbohydrateContent] 16.4 [FiberContent] 0.6 [SugarContent] 12.8 [ProteinContent] 22.7 [RecipeServings] 9.0 [RecipeYield] 9 slices [RecipeInstructions] 1. FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon pepper in second bowl. 2. FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside. 3. Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes. 4. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.
[Name] Crockpot Candy [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2019-01-03T19:19:00Z [Description] Make and share this Crockpot Candy recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "12", "24"] [RecipeIngredientParts] "German chocolate bars" [AggregatedRating] nan [ReviewCount] nan [Calories] 281.2 [FatContent] 22.0 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 278.9 [CarbohydrateContent] 18.2 [FiberContent] 3.7 [SugarContent] 10.7 [ProteinContent] 8.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes. Drop spoonfuls of the candy onto wax paper and allow to cool completely.
[Name] Cinnamon Saucisson [AuthorId] 352538 [AuthorName] Marysdottir [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2019-01-03T20:25:00Z [Description] Cannot remember where I got this great recipe and I'm afraid I will lose it. I've had it for at least 25 years and used to make it often. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1", "3/4", "1", "3 1/2 - 3 3/4", "1", "1/2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "butter", "water", "sugar", "sugar", "salt", "instant yeast", "all-purpose flour", "egg", "sugar", "brown sugar", "cinnamon", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 650.7 [FatContent] 22.3 [SaturatedFatContent] 13.5 [CholesterolContent] 87.5 [SodiumContent] 499.6 [CarbohydrateContent] 102.8 [FiberContent] 3.0 [SugarContent] 43.7 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Scald milk, 2 tbsp butter, and water. Cool until just hot to the touch. Combine 1/4 cup and 1 tsp sugar, salt, yeast, and 2 cups of the flour. Pour liquid into flour mixture and stir. Mix in egg. Stir in 1 1/2 to 1 3/4 cups more of the flour to make a soft dough. Knead until smooth and let rest 10 minutes, covered in a warmish place. Mix together remaining sugar, brown sugar, cinnamon and pecans (if using]. Melt the 1/2 cup butter. Butter a 14\" pizza pan. Roll the dough into multiple 1/2\" X 6\" logs or ropes. The sizes should be approximately the same unless you want a variety of lengths. Roll the first rope in butter then the sugar-cinnamon mixture. Coil the rope in the centre of the pizza pan. Continue adding each buttered and sugared rope as you enlarge the spiral. Let rise 30-45 minutes covered in a warm place until almost doubled in size. Either nestle the pizza pan in a bed of foil or place inside a larger pizza pan. The butter will spill out as it bakes leaving a huge mess in your oven. Bake at 350F for 25-30 minutes. Best served warm by breaking off the individual ropes starting from the outer edges.
[Name] Hawaiian Spinach Dip [AuthorId] 266760 [AuthorName] SJBisanz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-01-03T20:25:00Z [Description] My mom always served this for parties and holidays. It's a great finger food and a nice change to cheese and salsa dips. Would be great for a Super Bowl party or similar! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "16"] [RecipeIngredientParts] ["frozen chopped spinach", "water chestnuts", "sour cream", "mayonnaise", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.2 [FatContent] 8.0 [SaturatedFatContent] 4.5 [CholesterolContent] 19.9 [SodiumContent] 77.4 [CarbohydrateContent] 15.1 [FiberContent] 3.5 [SugarContent] 4.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 dip and bowl [RecipeInstructions] 1. Mix the first 6 ingredients together. Refrigerate 6-8 hours covered. This allows time for the flavors to meld together. 2. Cut a whole in the center of a large round Hawaiian loaf of bread, leaving some bread on the bottom. Fill the center with the dip. Break the bread that was carved out into bite size pieces and serve with the finished loaf.
[Name] Slow Roasted Cherry Tomatoes [AuthorId] 266760 [AuthorName] SJBisanz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-01-03T20:27:00Z [Description] Make and share this Slow Roasted Cherry Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["cherry tomatoes", "garlic cloves", "extra virgin olive oil", "fresh thyme", "light brown sugar", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.6 [FatContent] 27.5 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 596.0 [CarbohydrateContent] 13.2 [FiberContent] 2.8 [SugarContent] 9.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 1/2 lb [RecipeInstructions] Preheat oven to 325 degrees. Mix together tomatoes and garlic in a 9X13 nonreactive baking dish. Whisk together oil, vinegar, thyme, brown sugar and salt in a bowl. Drizzle over tomato mixture. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days. Let cool before serving.
[Name] Mom's Sloppy Joe's [AuthorId] 266760 [AuthorName] SJBisanz [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-01-03T20:28:00Z [Description] My mom always had this ready when we returned home from a football game. Lot's of napkins required! [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["onion", "tomato sauce", "yellow mustard", "ketchup", "garlic powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 771.7 [FatContent] 52.8 [SaturatedFatContent] 20.7 [CholesterolContent] 208.7 [SodiumContent] 2156.1 [CarbohydrateContent] 17.2 [FiberContent] 3.6 [SugarContent] 11.8 [ProteinContent] 56.2 [RecipeServings] nan [RecipeYield] 6-8 sandwiches [RecipeInstructions] Cook ground chuck and onions together until thoroughly browned. Drain the fat. Add tomato sauce, mustard and ketchup. Blend thoroughly. Add garlic powder, salt and pepper. Adjust salt & pepper to your taste. Simmer 20-30 minutes, stirring frequently. Serve on hamburger buns. You can hollow out the thicker portion of the bun to allow for less \"spillage\".
[Name] Fancy Grilled Cheese [AuthorId] 266760 [AuthorName] SJBisanz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2019-01-03T20:28:00Z [Description] This is your typical grilled cheese sandwich; until you add Herbs de Provence . This puts it way over the top. Also; you want to use 2 types of cheeses. I have used cheddar, gruyere, havarti, asiago, colby, Italian blend, triple cheddar blends and more. As long as you have a variety; it works really well. If using shredded cheese; substitute 1/4-1/3 cup of shredded cheese for 2 slices of cheese. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "4", "2", "2", "1"] [RecipeIngredientParts] "butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 777.2 [FatContent] 48.4 [SaturatedFatContent] 29.8 [CholesterolContent] 122.1 [SodiumContent] 1062.2 [CarbohydrateContent] 72.3 [FiberContent] 3.1 [SugarContent] 3.3 [ProteinContent] 15.5 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Lay your slices of bread out and lightly spread butter on one side of each. Place all the cheese on one slice of bread. Place the buttered side of the other slice on top of the cheese. Lightly butter the slice of bread showing. Sprinkle half of the herbes de provence on the buttered side. In a medium-hot non-stick pan, lay your sandwich, buttered side down. If it sizzles loudly; the temperature is too hot; lower it. Wait 1 minute; then lightly press the sandwich down. Spread butter over the last exposed slice and sprinkle the remaining herbes de provence on top. Depending on your temperature; your first side should cook in about 4-6 minutes. Check the edges for browning. Then flip it over and cook the 2nd side for approximately the same amount of time. More or less cheese can be used depending on your preference. You can also melt a tablespoon of butter in the pan to help prevent sticking.
[Name] Spicy Rubbed Pork Chops With BBQ Sauce Recipe [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-04T12:40:00Z [Description] From https://www.seriouseats.com/recipes/2010/07/sous-vide-101-spicy-rubbed-pork-chops-with-bbq-barbecue-sauce-recipe.html [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1/4", "1", "1/2", "1", "4", "1", "1/2", "1/4", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["chili powder", "dark brown sugar", "kosher salt", "cayenne pepper", "ground coriander", "ground fennel", "ground black pepper", "chicken broth", "ketchup", "dark molasses", "onion", "Worcestershire sauce", "brown mustard", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1001.5 [FatContent] 51.0 [SaturatedFatContent] 10.9 [CholesterolContent] 263.1 [SodiumContent] 2709.0 [CarbohydrateContent] 37.2 [FiberContent] 1.6 [SugarContent] 28.9 [ProteinContent] 94.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine chili powder, 1 tablespoon brown sugar, salt, cayenne, coriander, fennel, and pepper together in small bowl and mix to combine. Set aside 1 tablespoon. Rub remaining mixture evenly on every surface of pork chops. Seal pork chops in a single layer in a vacuum bag and cook in water oven set to 140 degrees for at least 45 minutes, and up to 6 hours.", "Meanwhile, combine chicken broth, ketchup, molasses, onion, Worcestershire sauce, mustard, vinegar, hot sauce, and remaining tablespoon spice mix in a small saucepan. Bring to a simmer over medium-high heat. Reduce to low and cook until thickened and glossy, about 20 minutes. Set aside.", "Remove pork chops from vacuum bag and pat dry with paper towels. Light hot grill. When ready to cook, brush top side of each chop with 1 tablespoon of sauce. Transfer to grill, sauced-side down and cook for 1 minute. Meanwhile, brush top side with more sauce. Flip chops and cook 1 minute longer. Or you can sear in a skillet, painting them with sauce before and after searing to help caramelize the crust.", "Transfer chops to a plate and brush both sides with more sauce. Cover with foil and allow to rest for 5 minutes. Remove foil, brush with more sauce, and serve, passing extra sauce at the table." ]
[Name] Filipino Leche Flan Cake [AuthorId] 1283619 [AuthorName] Honey Sweet [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-01-05T02:50:00Z [Description] Make and share this Filipino Leche Flan Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "1", "6", "1", "1", "1", "2", "2 1/4", "1", "1", "1/2", "2/3", "1", "8", "2/3", "8", "1/2", "2/3"] [RecipeIngredientParts] ["sugar", "water", "cream of tartar", "egg", "evaporated milk", "lemon rind", "cake flour", "baking powder", "fine salt", "water", "pure vanilla extract", "caster sugar", "cream of tartar", "caster sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.7 [FatContent] 27.1 [SaturatedFatContent] 8.1 [CholesterolContent] 335.9 [SodiumContent] 586.9 [CarbohydrateContent] 84.2 [FiberContent] 0.1 [SugarContent] 79.5 [ProteinContent] 13.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare the Caramel: Preheat oven to 350&deg;F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown. Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan. Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside. Prepare the Flan: In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside. Prepare the cake: In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside. In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry. Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites. Carefully pour the cake batter into the pan with the flan. Do not tap the pan. Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath. To unmold: Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.
[Name] INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL) [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-01-05T16:17:00Z [Description] Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort&hellip;it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/04/oqRbtXFhTGiA8CkacX99_download (4).jfif" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "12", "1", "1/2", "2", "1", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "potatoes", "onion", "celery", "garlic", "cornstarch", "poultry seasoning", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.4 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 73.3 [SodiumContent] 561.1 [CarbohydrateContent] 25.9 [FiberContent] 3.2 [SugarContent] 2.5 [ProteinContent] 27.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dice celery and puree onion. MAKE IT NOW. INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High] for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top. SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour. MAKE IT A FREEZER MEAL. Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L] freezer bag; swish to mix. Seal, removing as much air as possible, and freeze. THAW AND COOK. Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or \"Quick thaw\" by running under water until meal can be broken apart. INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High] for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top. SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL] water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
[Name] Hawaiian Grilled Cheese Sandwich [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-05T20:06:00Z [Description] From The American Grilled Cheese Kitchen's Heidi Gibson. &nbsp;A grilled cheese with a sweet and delicious twist. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Polynesian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "6 -7", "4", "1", "4", "4", "3", "1"] [RecipeIngredientParts] ["fresh pineapple", "plum tomatoes", "salted butter", "Fontina cheese", "ham", "fresh mozzarella cheese", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.8 [FatContent] 36.3 [SaturatedFatContent] 21.1 [CholesterolContent] 143.4 [SodiumContent] 1631.5 [CarbohydrateContent] 26.2 [FiberContent] 3.1 [SugarContent] 19.4 [ProteinContent] 38.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil. Arrange the pineapple and tomato slices on the prepared pan and bake for 12 minutes, or until the surfaces appear dry but not yet browned, turning the pieces over halfway through. Remove from the oven; set aside. Heat a cast iron or nonstick skillet over medium-low heat. Spread the butter on one side of each bread slice, dividing it evenly. Place two of the bread slices, buttered side down, on a clean cutting board. Layer two slices of the fontina, half of the ham, three or four slices of the roasted tomato, one or two rings of roasted pineapple, and half of the mozzarella on top of each. Sprinkle with the red pepper flakes (if using]. Finish with the remaining slices of bread, buttered side up. Using a wide spatula, place both sandwiches in the pan, cover, and cook until the bottoms are nicely browned, about four minutes. Turn carefully and cook until the second sides are browned, the cheese is melted, and the other ingredients are heated, through, about four minutes longer. Cut the sandwiches in half, if desired, and serve immediately.
[Name] Chicken Fab Pho (Zoodled) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-01-05T20:33:00Z [Description] From celebrity health coach and author Kelly LeVeque. &nbsp;A simply-made delicious winter comfort food made with all things: &nbsp;zucchini and yellow squash zoodles! [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", "2", "4", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["coconut oil", "fresh ginger", "garlic", "broth", "zucchini", "bok choy", "bean sprouts", "chicken", "fresh cilantro", "fresh basil", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.3 [FatContent] 23.4 [SaturatedFatContent] 8.5 [CholesterolContent] 85.8 [SodiumContent] 1859.8 [CarbohydrateContent] 29.0 [FiberContent] 10.8 [SugarContent] 16.4 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant, 1 to 2 minutes. Add the broth and coconut aminos, bring to a boil and cook for 2 to 3 minutes, or until cooked through. In shallow bowls, layer the veggies and top with the shredded chicken. Top with broth. Top with cilantro, basil, and red pepper flakes.
[Name] Parmesan-Crusted Chicken [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-01-06T02:53:00Z [Description] Make and share this Parmesan-Crusted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "garlic powder", "egg", "parmesan cheese", "boneless skinless chicken breast halves", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.2 [FatContent] 19.5 [SaturatedFatContent] 6.7 [CholesterolContent] 190.5 [SodiumContent] 1137.0 [CarbohydrateContent] 14.0 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 39.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese. In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.
[Name] Crock Pot Black Eyed Pea and Sausage Soup [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2019-01-06T04:18:00Z [Description] Great recipe for bringing good luck on New Year's Day! I cook this up on New Year's Eve so it is ready to heat and enjoy on NYD. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/08/kxyMuS6WSB2gY665uaXO_Black%20Eyed%20Pea%20Soup.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["10", "1", "1 1/2", "1", "1", "2", "1", "2", "2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["andouille sausage", "carrots", "celery", "onion", "garlic cloves", "red bell pepper", "bay leaves", "dried oregano", "black pepper", "dried black-eyed peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.8 [FatContent] 20.0 [SaturatedFatContent] 6.7 [CholesterolContent] 41.4 [SodiumContent] 1151.0 [CarbohydrateContent] 52.4 [FiberContent] 7.6 [SugarContent] 11.8 [ProteinContent] 32.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse black eyed peas well in a colander. Pick through to remove any small rocks, bad peas or dirt. Pour EIGHT cups chicken stock into 5-quart slow cooker. Save the remaining 2 cups of stock. Add all of the remaining ingredients with the exception of the 2 cups of chicken stock. Cook on Low for 6 hours. Check peas for desired tenderness. May need to continue to cook for 1 to 2 more hours, depending upon altitude and the power of your crock pot. May add chicken stock to achieve desired consistency and when reheating. Serve hot with cornbread!
[Name] Honey Lemon Cottage Cheese Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-06T16:07:00Z [Description] These are the most delicious cottage cheese pancakes I have ever tried. Who knew adding a little lemon and honey was the secret ingredient. Recipe courtesy of Better Homes and Gardens January 2019. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "16", "2", "2", "2", "1", "1 1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["eggs", "cottage cheese", "honey", "unsalted butter", "vanilla", "lemon zest", "all-purpose flour", "baking powder", "baking soda", "salt", "butter", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.2 [FatContent] 18.6 [SaturatedFatContent] 8.2 [CholesterolContent] 315.0 [SodiumContent] 1249.2 [CarbohydrateContent] 49.7 [FiberContent] 1.3 [SugarContent] 12.6 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.", "Add flour, baking powder, baking soda, and salt. Stir just until moistened.", "Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.", "Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.", "Cook an additional 2 minutes or until both sides are brown.", "Keep warm in 200 oven while cooking remaining pancakes.", "Serve warm with butter, maple syrup, and/or berries." ]
[Name] Chicken or Turkey Pot Pie [AuthorId] 1280189 [AuthorName] Weesie D [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-06T16:11:00Z [Description] The addition of curry powder add a nice flavour. &nbsp;We often just eat the filling on top of rice instead of using pie crust. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "6", "1", "2", "1/2", "6", "2", "1/2", "1/2", "1", "2", "1 1/2", "6", "2"] [RecipeIngredientParts] ["boiling water", "butter", "celery", "onions", "sage", "flour", "salt", "pepper", "savory", "curry powder", "milk", "chicken broth", "chicken", "turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.2 [FatContent] 17.5 [SaturatedFatContent] 7.1 [CholesterolContent] 21.0 [SodiumContent] 715.6 [CarbohydrateContent] 20.8 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 2 pies [RecipeInstructions] Cook frozen vegetables in 1 cup boiling water for 3 minutes.  Set aside retaining liquid. In a large pot, cook celery and onions in butter until browned. Mix flour and seasonings and blend into the onion mixture. Remove from heat and add cream. Mix. Mix in vegetables, turkey, and chicken broth. Boil to thicken. Add mixture to pie crusts, and top with more crust or mashed potatoes, or serve over rice.
[Name] Weeknight Enchiladas [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-06T21:54:00Z [Description] Make and share this Weeknight Enchiladas 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/EQJRk3lQdGnSXQ4UCPVt_IMG_0250.JPG" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "8", "2", NA] [RecipeIngredientParts] ["ground beef", "onion", "salt", "pepper", "flour tortillas", "monterey jack cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 902.0 [FatContent] 44.9 [SaturatedFatContent] 20.8 [CholesterolContent] 136.4 [SodiumContent] 2047.7 [CarbohydrateContent] 76.0 [FiberContent] 5.9 [SugarContent] 14.1 [ProteinContent] 47.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.", "Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.", "Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream." ]
[Name] Armenian Zucchini Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2019-01-06T22:48:00Z [Description] The meat is very much in the background, and the combination of garlic, mint, tomato paste, and lemon juice give it a lovely flavor profile. From *Soup for Syria*. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Southwest Asia (middle East]", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "3/4", "1/4", "3", "1", "2", "2", NA] [RecipeIngredientParts] ["zucchini", "chickpeas", "olive oil", "garlic cloves", "dried mint", "tomato paste", "lemons", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.3 [FatContent] 14.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 217.8 [CarbohydrateContent] 22.3 [FiberContent] 5.5 [SugarContent] 7.4 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the beef and 4½ cups of water in a large soup pot. Bring to a boil, lower heat to a simmer, and cook covered for about 1 hour, or until the meat is tender. Add the zucchini slices and simmer until tender, and then add the chickpeas and simmer for 5 more minutes.", "In a separate saucepan, heat the oil and add the garlic, dried mint, and tomato paste. Stir for about 1 minute and then stir the mixture into the soup.", "Add the lemon juice and salt to taste, and simmer for a few minutes, until heated through." ]
[Name] Homemade Nutter Butters [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2019-01-06T23:57:00Z [Description] I wish I doubled this recipe. These are better than the packaged version, and only a little more work than a peanut butter cookie. It doesn't get better than this in cookie land. Recipe courtesy of NoBiggie.net. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1", "1 -2"] [RecipeIngredientParts] ["sugar", "peanut butter", "egg", "butter", "peanut butter", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.2 [FatContent] 35.6 [SaturatedFatContent] 10.8 [CholesterolContent] 51.7 [SodiumContent] 328.1 [CarbohydrateContent] 64.0 [FiberContent] 3.2 [SugarContent] 57.8 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] 6 sandwich cookies [RecipeInstructions] Preheat oven to 350. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. (I skipped the parchment paper and found it unnecessary--nothing stuck]. Press down with the back of a fork and then press again from the opposite direction to make the criss-criss pattern on top of each cookie. To make the cookie dough shape into the shape of a nutter butter cookie, form the cookie dough ball into a log shape. Roll the cookie dough in sugar (optional]. Press down with the back of a fork and then press again from the opposite direction to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking. Bake for 12 minutes and let cool on tray for 1 to 2 more minutes. For the filling, beat the butter and peanut butter in a big bowl with a hand mixer together until smooth. Slowly add in your powdered sugar and beat until smooth. Add the milk, one tablespoon at a time, until desired consistency is reached. Spread a tablespoon of filling onto the bottom side of one of the cookies, and then top with another cookie to create a cookie sandwich.
[Name] White Bean Soup With Bacon and Herbs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-01-07T00:11:00Z [Description] I found this from Jose Garces in Food and Wine November 2008, and it is quite hearty and good. It only took slight planning--remembering to soak the beans the night before. I also cooked the bacon in the oven in advance. For the stock, I had some leftover from pork carnitas and used some of that fat in lieu of bacon fat. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "2", "4", "1", "2", "2", "1", "10", NA, NA] [RecipeIngredientParts] ["bacon", "olive oil", "Spanish onion", "carrot", "celery ribs", "garlic cloves", "thyme", "rosemary", "great northern bean", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.8 [FatContent] 30.4 [SaturatedFatContent] 9.5 [CholesterolContent] 44.6 [SodiumContent] 769.1 [CarbohydrateContent] 17.2 [FiberContent] 3.0 [SugarContent] 4.0 [ProteinContent] 14.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately. Heat the olive oil in the soup pot. Add the onion, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and a teaspoon of chopped thyme and a teaspoon of chopped rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours. Discard the bay leaf and stir in the remaining thyme and rosemary. Season soup with salt and pepper and transfer to shallow bowls. Garnish soup with bacon and serve. (I put my bacon in the pot before serving].
[Name] Sharyl's Toffee [AuthorId] 628076 [AuthorName] Ceezie [CookTime] PT25M [PrepTime] PT24H [TotalTime] PT24H25M [DatePublished] 2019-01-07T05:35:00Z [Description] Make and share this Sharyl's Toffee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "5", "4 1/2", NA] [RecipeIngredientParts] ["butter", "sugar", "milk", "ground walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.3 [FatContent] 36.9 [SaturatedFatContent] 20.1 [CholesterolContent] 82.9 [SodiumContent] 276.1 [CarbohydrateContent] 36.4 [FiberContent] 1.4 [SugarContent] 33.8 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in 10\" cast iron skillet over medium high heat. Slowly add sugar while stirring. Add almonds. Cook stirring constantly until dark golden brown with a slight burnt butter smell (probably around 15 minutes and only done when brown and smooth - not grainy]. Pour onto cookie sheet (with sides].", "Melt chocolate in double boiler. Spread on candy when the candy has set up just enough to allow it. Sprinkle with ground walnuts. Let sit until chocolate hardens - usually overnight. Break up using a butter knife. A larger cookie sheet works best - the candy is thinner but will cool faster. Don't put the finished candy in the fridge to harden - the chocolate will not adhere to the candy." ]
[Name] Eggnog Fantasy Fudge [AuthorId] 2002297473 [AuthorName] rigbyblue [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-07T22:34:00Z [Description] If you love eggnog, you will love this fudge! While it&rsquo;s not a &ldquo;true fudge&rdquo;, I get rave reviews from friends and family. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; NOTE: You can use a 7 oz. jar of fluff marshmallow creme for this recipe. I buy the larger container and measure out 1 cup.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002297473/bBV0YignSoWnU3SUyuJF_10155750972311363.jpg" [RecipeCategory] Dessert [Keywords] ["Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "11", "1", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "butter", "white chocolate", "marshmallow cream", "ground nutmeg", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.0 [FatContent] 8.4 [SaturatedFatContent] 5.2 [CholesterolContent] 17.6 [SodiumContent] 57.5 [CarbohydrateContent] 32.5 [FiberContent] 0.0 [SugarContent] 29.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 Pieces [RecipeInstructions] Line a 8 inch square pan with foil or parchment. Lightly butter the foil. Combine sugar, butter and eggnog in a heavy saucepan. Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy or instant read thermometer reaches temperature of 235º F. Remove from heat, immediately stir in chocolate, spices and extracts. Stir until chocolate is thoroughly melted. Add the marshmallow creme, stir until well combined. Pour into prepared pan, spread evenly with offset spatula. Sprinkle top with nutmeg (I use a teabag strainer] . Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours]. Cut into pieces. Store in refrigerator in airtight container. Even though it’s good cold, I’d bring to room temperature before serving so it has that nice soft fudge texture. .
[Name] Split Pea With Ham Bone Soup [AuthorId] 7676 [AuthorName] Dr. Paul [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-01-07T22:35:00Z [Description] After the holiday bone-in ham has been consumed, use the bone with left-over meat attached to make this simple and delicious soup! &nbsp;Amount of ham used can vary greatly, but try for at least a cup.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/7676/HIAzxiKMTJSAe28d2JXv_D26475E4-9BF7-42A2-B725-34BB35F197FE.jpeg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["water", "onion", "carrots", "ground cloves", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.6 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 47.8 [CarbohydrateContent] 50.4 [FiberContent] 20.3 [SugarContent] 8.5 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] 2 Quarts [RecipeInstructions] Disjoint a meaty ham bone and place in a 3 qt pot. Cover with about 2 quarts water. Add the remaining ingredients and bring to a boil. Simmer for about 2 hours until the carrots are tender, the meat is falling off the bones, snd the peas are mushy. Fish the bones out of the soup and return any clinging meat to the pot.
[Name] Myt Mug Applesauce Cake [AuthorId] 697419 [AuthorName] TeresaD [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-01-07T22:35:00Z [Description] This is the original version of this mug cake. It bakes up super moist and makes a very large single serving enough to save half for later...but good luck with that! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/2", "3/4", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "cinnamon", "baking soda", "sugar", "walnuts", "pecans", "margarine", "egg", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.0 [FatContent] 36.0 [SaturatedFatContent] 6.8 [CholesterolContent] 141.4 [SodiumContent] 1266.5 [CarbohydrateContent] 41.1 [FiberContent] 2.6 [SugarContent] 13.2 [ProteinContent] 10.5 [RecipeServings] 1.0 [RecipeYield] 1 mug [RecipeInstructions] Preheat oven to 350 degrees and lightly coat mug with cooking spray. In a small bowl whisk dry ingredients together. Mix in margarine, egg, and applesauce. Pour mixture into mug. Bake 20 to 25 minutes. (Use toothpick test to check that center done.].
[Name] Venison Bratwurst [AuthorId] 1798234 [AuthorName] matthew.benigni [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2019-01-07T22:36:00Z [Description] I forget where I got this recipe from, but we have made our wild game bratwurst from this recipe for years now. We love them grilled with natural hog casings. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "5", "2 1/2", "2", "2", "2", "2", "4", "2", "2", "2", "3 1/2", NA] [RecipeIngredientParts] ["ground beef", "sugar", "ground coriander", "ground sage", "paprika", "cayenne pepper", "dried rosemary", "dry mustard", "pepper", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1457.7 [FatContent] 85.5 [SaturatedFatContent] 35.3 [CholesterolContent] 559.7 [SodiumContent] 4605.2 [CarbohydrateContent] 9.3 [FiberContent] 2.4 [SugarContent] 5.8 [ProteinContent] 153.9 [RecipeServings] 6.0 [RecipeYield] 10 pounds [RecipeInstructions] Combine seasonings in 1 cup of cold water. Mix seasonings into combined beef and venison mixture and let sit in the refrigerator or a cooler overnight. Stuff into casings and package. Cook as desired.
[Name] Venison Sweet + Spicy Italian Sausage [AuthorId] 1798234 [AuthorName] matthew.benigni [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2019-01-07T22:36:00Z [Description] We have been making this sausage recipe for years. Heavy on the fennel, garlic, and crushed red pepper. When made with natural hog casings they are wonderful grilled. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "5", "8", "6", "4", "1/2", "1/2", "2", "2/3", NA] [RecipeIngredientParts] ["sea salt", "black pepper", "fennel seeds", "garlic", "sugar", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1536.4 [FatContent] 87.1 [SaturatedFatContent] 33.4 [CholesterolContent] 552.1 [SodiumContent] 3720.4 [CarbohydrateContent] 24.1 [FiberContent] 2.4 [SugarContent] 16.9 [ProteinContent] 155.1 [RecipeServings] 6.0 [RecipeYield] 10 pounds [RecipeInstructions] combine pork and venison. mix seasonings with beef stock and fold into the meet mixture. kneed until seasonings are evenly distributed and let sit overnight in the refrigerator. stuff into casings. cook as desired.
[Name] Gluten Free and Quick Cinnabon Copycat Recipe [AuthorId] 43383181 [AuthorName] sellingsavannah [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-01-07T22:36:00Z [Description] GF Cinnabon Rolls, about the closest you'll get to the real thing without gluten! Best part is this is a quick dough, an hour start to finish! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Free Of...", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "8", "1", "3", "1/3", "6", "1 1/2", "2", "1/2", "1/8"] [RecipeIngredientParts] ["salt", "heavy cream", "granulated sugar", "baking powder", "brown sugar", "ground cinnamon", "butter", "butter", "powdered sugar", "cream cheese", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.0 [FatContent] 37.2 [SaturatedFatContent] 23.2 [CholesterolContent] 129.9 [SodiumContent] 759.1 [CarbohydrateContent] 39.7 [FiberContent] 1.0 [SugarContent] 34.8 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] 12 Cinnabons [RecipeInstructions] Preheat the oven to 400 degress. For the rolls, combine 4 cups flour, 2 tsps of salt, 2 tbsp of sugar and 8 tsps of baking powder in a medium bowl. Once combined add 1 quart of heavy cream. Stir together gently until a shaggy mass comes together. If it seems too wet, add more flour 1 tbsp at a time. Turn out onto a generously floured work service and knead until a semi cohesive mass comes together (maybe 30 seconds to a minute]. Roll out with a floured rolling pin until it is roughly 16 inches long by 12 inches wide, should be approximately 1/4 inch thick]. Combine brown sugar and cinnamon into a small bowl. Spread 1/3 cup of butter evenly over the dough, then sprinkle the cinnamon/sugar mixture evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. After trimming the edges, cut the dough into 1.5 inch slices, and placed into a lightly greased baking dish with the edges touching. (or you can use a 1/2 sheet pan lined in parchment]. Bake for 20-25 mins or until golden brown. While the rolls are baking, make the icing by mixing the powdered sugar, vanilla extract, butter, cream cheese and salt in a stand mixer until fluffy and smooth. When the rolls are done, spread generously with icing.
[Name] &quot;After the Opry&quot; Coffee Cake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-07T22:41:00Z [Description] Make and share this &quot;After the Opry&quot; Coffee Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/6qBSBRiMSl6HraP0tSq8_IMG_0254.JPG" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "5", "1/4", "1", "1", "1", "5", "1/2", "1", "1/4"] [RecipeIngredientParts] ["self-rising flour", "sugar", "cream cheese", "unsalted butter", "milk", "lemon zest", "egg", "pure vanilla extract", "powdered sugar", "lemon juice", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 14.3 [SaturatedFatContent] 7.2 [CholesterolContent] 55.1 [SodiumContent] 252.2 [CarbohydrateContent] 45.3 [FiberContent] 1.0 [SugarContent] 29.1 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350. Lightly grease and flour an 8-inch round cake pan and set aside. In a large bowl, combine the flour, sugar, cream cheese, 4 T butter, milk, zest, egg and extract. Beat on low speed of an electric mixer until moistened. Increase the mixer speed to medium and beat 2 minutes longer. Spread the batter into the prepared pan. Spoon the raspberry jam by teaspoons over the batter. Using a knife, swirl the butter over the batter to marbelize. Bake 25-30 minutes. Cool slightly. Meanwhile, make the drizzle by combining the remaining butter, powdered sugar, and lemon juice in a small bowl. Mix until smooth and drizzle over the warm coffee cake. Sprinkle with the pecans and serve warm or at room temperature.
[Name] Chicken Shawarma With White Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2019-01-07T23:18:00Z [Description] Make and share this Chicken Shawarma With White Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "2", "1/2", "1/8", "1/8", NA, "4", "2", "2/3", "1/3", "3", "1", "1/8", "1/8", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "fresh lemon juice", "kosher salt", "ground cumin", "paprika", "ground turmeric", "cinnamon", "cayenne", "fresh ground black pepper", "garlic cloves", "boneless skinless chicken thighs", "mayonnaise", "garlic cloves", "fresh lemon juice", "sea salt", "paprika", "fresh ground black pepper", "lettuce", "tomatoes", "cucumber", "tahini", "feta cheese", "parsley", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.9 [FatContent] 15.3 [SaturatedFatContent] 2.8 [CholesterolContent] 125.9 [SodiumContent] 956.8 [CarbohydrateContent] 3.0 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 30.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all marinade ingredients in a non-reactive bowl (like glass or Pyrex]. Add chicken and toss to coat. Marinate at room temperature for 1 hour or in the refrigerator for several hours or up to overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees or a heat grill to medium heat. Note: At this point, I season with additional kosher or sea salt. Grill until cooked through, about 7 minutes on each side, or bake on a parchment-lined baking sheet for 35 minutes until cooked through. If chicken was baked, you may slice it thinly and sauté the slices a warm pan with coconut oil or olive oil to get some crispy edges. You don’t have to do this step since the chicken is already cooked, but the crispy edges somewhat mimic traditional shawarma shaved off the spit. I also like to sprinkle with a pinch of sea salt, too. Slice thinly and serve with desired accompaniments. White Sauce:  Mix ingredients all together in a bowl. Refrigerate until ready to serve. Can be made 1 day in advance. Stir before serving.
[Name] Prosciutto-Wrapped Scallops With Lemon-Garlic Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2019-01-08T19:53:00Z [Description] Make and share this Prosciutto-Wrapped Scallops With Lemon-Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["10", "10", NA, "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sea scallops", "prosciutto", "canola oil", "mayonnaise", "garlic clove", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.9 [FatContent] 2.9 [SaturatedFatContent] 0.2 [CholesterolContent] 3.6 [SodiumContent] 58.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 10 Scallops [RecipeInstructions] With a paper towel, pat scallops until dry. Fold the prosciutto in half lengthwise and wrap around the scallop, piercing together with a toothpick if needed. Season each scallop with a pinch of salt and pepper. Heat oil in a non-stick skillet over high heat. Once hot, sear scallops 3 minutes per side until golden. In a blender, combine mayonnaise, garlic, and lemon juice and blend until smooth. Serve with prosciutto-wrapped scallops.
[Name] Hilopites (In Red Sauce) [AuthorId] 1059430 [AuthorName] Chef TK [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-01-08T21:01:00Z [Description] Make and share this Hilopites (In Red Sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "8", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["water", "tomato sauce", "olive oil", "clove", "salt", "ground pepper", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.0 [FatContent] 9.0 [SaturatedFatContent] 2.1 [CholesterolContent] 12.5 [SodiumContent] 665.9 [CarbohydrateContent] 10.6 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Bring water to a boil. 2. Add hilopites, tomato sauce, olive oil, clove, and salt/pepper to taste. 3. Boil for about 12 to 15 minutes. 4. Serve with sprinkled mitzithra cheese!
[Name] POMEGRANATE AVOCADO DETOX SMOOTHIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-09T12:07:00Z [Description] This smoothie not only nourishes your body but detoxifies it as well. A great beverage recipe to have on file! VIDEO https://www.youtube.com/watch?v=JSXhKUXUDUU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/zvP8N2XhQCO93RyNb33X_Pomegranate-Avocado-Detox-Smoothie-2_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "1/2", "1/8"] [RecipeIngredientParts] ["banana", "avocado", "pomegranate juice", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.6 [FatContent] 8.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 15.4 [CarbohydrateContent] 36.3 [FiberContent] 5.3 [SugarContent] 24.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a blender, add all the ingredients and process until smooth. Serve immediately. If the smoothie is too thick, add a little more milk.
[Name] Fish Poboys With Avocado Remoulade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-01-09T16:40:00Z [Description] A spin on Chef Damaris Phillip&rsquo;s recipe. Can use any firm whitefish: &nbsp;tilapia, cod, bass, grouper, haddock, catfish, snapper... [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", NA, NA, "1", "2", "1", "1", "1", NA, "1", "1/4", "2", "6 -7"] [RecipeIngredientParts] ["avocado", "mayonnaise", "grainy mustard", "capers", "kosher salt", "canola oil", "panko breadcrumbs", "all-purpose flour", "baking powder", "egg", "lager beer", "French baguettes", "radishes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.7 [FatContent] 8.5 [SaturatedFatContent] 1.5 [CholesterolContent] 81.8 [SodiumContent] 513.1 [CarbohydrateContent] 45.3 [FiberContent] 4.4 [SugarContent] 2.2 [ProteinContent] 23.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR THE REMOULADE:  Place the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard and capers and mix with the fork until well combined. Taste and season with salt, if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches. FOR THE FISH NUGGETS:  Heat 1/2 inch of oil in a cast-iron skillet to 345°F.  Lay out the fish pieces and pat dry with a paper towel. Sprinkle with the seafood seasoning. Combine the bread crumbs, flour and baking powder in a bowl and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Combine the egg and beer in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, then dredge it in the flour mixture. Working in batches, fry the catfish in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel–lined plate. Season with salt. THE REST:  Split each baguette piece open and remove some of the center to make room for the poboy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top; 3 to 4 tablespoons total per sandwich. Place four fish nuggets on each sandwich and top with radish slices, if desired. Serve immediately.
[Name] Paleo Meatballs [AuthorId] 296546 [AuthorName] Hollyism [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-01-10T15:53:00Z [Description] Easy Paleo &amp; Whole30 Italian Meatballs Recipe &ndash; made with almond flour and served with marinara sauce over zoodles. The most delicious, moist, flavorful meatballs! Gluten free, grain free, dairy free, sugar free, clean eating, freezer friendly. Found this recipe at www.tasteslovely.com - https://www.tasteslovely.com/paleo-whole30-italian-meatballs/ [Images] character(0) [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1", "3", "1", "1", "2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ground beef", "ground pork", "eggs", "fresh parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.1 [FatContent] 30.1 [SaturatedFatContent] 10.5 [CholesterolContent] 146.8 [SodiumContent] 1262.1 [CarbohydrateContent] 18.9 [FiberContent] 3.5 [SugarContent] 11.2 [ProteinContent] 27.7 [RecipeServings] 7.0 [RecipeYield] 36 meatballs [RecipeInstructions] Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up], and place in a wire rimmed baking rack. In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid. Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 10-15 minutes. In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper and Italian seasonings. Use a spatula or hands to mix until completely combined. Use a large cookie scoop (or measure out 3 tablespoons] to scoop out meatballs, and use hands to roll into balls. Place meatballs on wire baking sheet. Will make 23-24 meatballs. Bake the meatballs in the oven for 25 minutes, or until golden brown. Serve immediately while warm, topped with your favorite marinara sauce. Delicious on top of zucchini noodles or roasted spaghetti squash. Leftovers will keep refrigerated in an airtight container for 1 week. These meatballs freeze beautifully! After baking, allow the meatballs to cool completely, then freeze the baked meatballs in a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 15-20 minutes until heated through. NOTES. I usually make these meatballs in the afternoon (when the toddler is napping], and put the cooked meatballs in my slow cooker over low heat with whole jar of marinara sauce, then serve them warm at dinner time over zoodles. They turn out even more flavorful and juicy when they simmer in the marinara sauce for a few hours.
[Name] Chicken Salad [AuthorId] 1059458 [AuthorName] Larkin [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-01-10T17:07:00Z [Description] This is my favorite chicken salad. It's great on bread, crackers, cucumbers, pita... whatever you want! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1059458/NAosOfSSJqAgGcYvVP6w_FullSizeRender-5.jpeg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "mayonnaise", "green onion", "celery", "grapes", "walnuts", "pecans", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.5 [FatContent] 13.1 [SaturatedFatContent] 2.3 [CholesterolContent] 37.1 [SodiumContent] 46.8 [CarbohydrateContent] 5.4 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 14.2 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] Combine all ingredients in a container that can be covered because there will be leftovers! Enjoy immediately and/or refrigerate the leftovers!
[Name] Mayonnaise [AuthorId] 1059458 [AuthorName] Larkin [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-01-10T17:08:00Z [Description] Make and share this Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["dry mustard", "salt", "eggs", "white wine vinegar", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1335.8 [FatContent] 148.7 [SaturatedFatContent] 11.8 [CholesterolContent] 124.0 [SodiumContent] 241.2 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine mustard, salt, eggs, and vinegar in a food processor and blend. Using a cup with a spout, slowly add the oil to the mixture in the food process while it blends. Enjoy immediately, and refrigerate the leftovers!
[Name] Pumpkin Terrine [AuthorId] 176124 [AuthorName] Veggiequeen [CookTime] PT1H18M [PrepTime] PT45M [TotalTime] PT2H3M [DatePublished] 2019-01-10T21:58:00Z [Description] This recipe is great for kick-starting a meal. Once the zucchini are cooked, it's just a question of fitting all the remaining ingredients in the tin and leaving the oven to do the hard work. Let the terrine sit for a while to settle before slicing. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", NA, "500", "70", "75", NA, "250", "2", "1", "20"] [RecipeIngredientParts] ["zucchini", "olive oil", "pumpkin flesh", "rocket", "blue cheese", "Dijon mustard", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.5 [FatContent] 22.0 [SaturatedFatContent] 13.2 [CholesterolContent] 125.0 [SodiumContent] 298.0 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1 loaf tin [RecipeInstructions] Preheat the oven to 160'C. Brush the zucchini slices with oil and griddle or fry over a high heat for 1-2 mintes each side, until they're golden and softened. Lightly grease a 900g loaf tin (about 23cm x 13cm x 7cm] with the oil. Lay the zucchini strips across the base and up the sides (don't worry about overhang, this can be tidied away later]. Finish each end with more strips, but reserve enough to cover the top of the terrine later. Arrange a third of the pumpkin slices over the zucchini and top with half the rocket, and one-third of the blue cheese, then season with salt and pepper. Make another layer using half the remaining pumpkin. Top with the remaining rocket and half the remaining blue cheese. Season again, then add a final layer of pumpkin. Place the cream, eggs, mustard, parmesan and the remaining blue cheese in a medium bowl. Season with salt and pepper and whisk gently until well combined. Pour the mixture over the terrine and gently tap the loaf tin on your work surface to ensure the cream has run into any small holes. Fold over any overhanging zucchini slices and top with the remaining slices to cover. Place on a baking tray and bake for 1 1/4 hours or unti the pumpkin is tender and the cream mixture is just set. Remove from the oven and set asid for 15 minutes to cool. Turn out onto a platter and use a serrated knife to cut into thick slices to serve.
[Name] Tomato, Zucchini and Oregano Slice [AuthorId] 176124 [AuthorName] Veggiequeen [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-01-10T21:59:00Z [Description] This slice is great warm or cold and can be made the night before. Keep in the fridge. Recipe from OK magazine. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["125", "1", "3", "1/3", "1", "1", "2", "30"] [RecipeIngredientParts] ["cherry tomatoes", "egg", "low fat cottage cheese", "garlic clove", "zucchini", "oregano leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.0 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 96.8 [SodiumContent] 263.6 [CarbohydrateContent] 9.1 [FiberContent] 2.5 [SugarContent] 5.9 [ProteinContent] 15.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200'C/180'c fan-forced. Line an 8cm x 21cm loaf pan with a strip of baking paper. Place tomatoes in pan; roast for 10 minutes. Meanwhile, combine egg, egg whites, cheese and garlic in a medium jug. Remove pan from oven; reduce temperature to 160'C/140'C fan-forced. Sprinkle tomatoes with zucchini and oregano; pour egg mixture over the top. Bake for 25 minutes, or until set. Serve slice with spinach leaves.
[Name] Amazing Artichoke Cheese Dip [AuthorId] 420799 [AuthorName] Mom2Danny [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-01-10T22:00:00Z [Description] This is the kind of appetizer/potluck item that is always requested whenever I am going to a party ... not hard but totally amazing ! &nbsp;I make my own pita chips by splitting pita bread and cutting into 6 triangles then baking at 350 until some are crispy and others are tender crisp....&nbsp; [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "8", "1", "1", "3", "1", "15"] [RecipeIngredientParts] ["mozzarella cheese", "cream cheese", "parmesan cheese", "mayonnaise", "garlic cloves", "onion", "canned artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.4 [FatContent] 15.3 [SaturatedFatContent] 8.9 [CholesterolContent] 50.6 [SodiumContent] 388.0 [CarbohydrateContent] 7.1 [FiberContent] 3.2 [SugarContent] 1.7 [ProteinContent] 11.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine mayo and softened cream cheese. Add finely chopped onion, minced garlic, and chopped artichoke hearts . Mix in mozzarella and parmesan cheeses (shredded Parmesan - not the canned]. Bake at 350F in casserole dish or foil cake pan until top is golden brown.
[Name] Mead's Tuna Noodle Casserole [AuthorId] 2000650121 [AuthorName] jmcontracting5 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-01-10T22:01:00Z [Description] Make and share this Mead's Tuna Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1", "3/4", "1", "1/2", "1/2", NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["eggs", "heavy cream", "mayonnaise", "scallion", "celery", "albacore tuna", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.4 [FatContent] 20.2 [SaturatedFatContent] 10.1 [CholesterolContent] 209.0 [SodiumContent] 640.8 [CarbohydrateContent] 7.5 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] 1 9 X 13 PAN [RecipeInstructions] ["Cook Noodles to Al Dente and Cool in Cold water before Mixing with wet ingredients.", "Mix Canned soups, Milks, onions and celery, Drained Tuna, half the Cheddar and half the Mexican cheeses. seasonings of choice.", "Combine Noodles with wet mixture.", "Pour into buttered 9\" x 13\" casserole dish.", "Sprinkle left over Cheeses on top.", "Cook at 350 degrees for about 45 minutes to an hour uncovered depending on how cool you made it. When cheese is bubbly but not over brown, it's done.", "Raw, it keeps great in Fridge covered with parchment or greased silicon top, as a make ahead meal for the next day or two. Busy people can break it out and cook without too much fuss." ]
[Name] Little Cheddar Loaves [AuthorId] 889989 [AuthorName] TLB117 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-10T22:01:00Z [Description] This is a favorite mini meatloaf recipe that I modified to reduce carb count (replacing oats with parmesan cheese). The end result is that we actually prefer the taste of this modified version.
[Name] Celeriac Soup With Parmesan [AuthorId] 85414 [AuthorName] lucy k. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-10T22:02:00Z [Description] Make and share this Celeriac Soup With Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1 -2", NA, "1", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "olive oil", "leek", "onion", "celeriac", "celery", "garlic clove", "ground pepper", "potato", "low sodium chicken broth", "fresh thyme", "parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.5 [FatContent] 13.3 [SaturatedFatContent] 6.0 [CholesterolContent] 24.8 [SodiumContent] 312.6 [CarbohydrateContent] 21.6 [FiberContent] 3.0 [SugarContent] 3.7 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter and oil together in a medium-large pot. Saute the leek and onion on low 5-6 minutes until soft. Add the celeriac, celery, garlic and ground pepper and saute 2 minutes more. Add the broth and potato and bring to a boil. Simmer about 30 minutes until celeriac is very tender. Puree in batches in a blender or food processor, then return to the pot. Add thyme, parsley and parmesan. Serve sprinkled with extra parmesan or white cheddar if you wish.
[Name] Oatmeal Muffins [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2019-01-11T00:32:00Z [Description] The test kitchen at Cooks Illustrated figured out a way to bake with rolled oats and end up with muffins that actually taste like oats. &nbsp;The trick is to toasts the oats in a bit of butter until golden and grind them into a flour in your food processor&hellip; an extra step, but worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/3", "1/3", "1/3", "1 1/4", "1/8", "4", "2", "2", "6", "1 3/4", "1 1/2", "3/4", "1/4", "1 1/3", "1 3/4", "2"] [RecipeIngredientParts] ["old fashioned oats", "flour", "pecans", "light brown sugar", "ground cinnamon", "salt", "unsalted butter", "unsalted butter", "old fashioned oats", "unsalted butter", "flour", "salt", "baking powder", "baking soda", "light brown sugar", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.2 [FatContent] 17.1 [SaturatedFatContent] 8.8 [CholesterolContent] 66.5 [SodiumContent] 404.7 [CarbohydrateContent] 60.4 [FiberContent] 2.7 [SugarContent] 30.0 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["The Topping:", "Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.", "The Muffins: .", "Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside. .", "Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.", "Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to rim]. Evenly sprinkle topping over muffins (about 2 tablespoons per muffin]. Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving." ]
[Name] Chocolate Hazelnut B&ucirc;che De No&euml;l [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT50M [TotalTime] PT1H [DatePublished] 2019-01-11T21:13:00Z [Description] This classic dessert is sure to be a conversation piece. The sugared cranberries are a pretty garnish and take this cake to the next level. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/Opr8ZDWShmuc9B4PDIz9_f132a48c-34a2-4c73-b6ea-0486cf8507bc_fi.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "5", "1/2", "1/2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["dark chocolate", "eggs", "granulated sugar", "salt", "cocoa powder", "mascarpone cheese", "cranberries", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.0 [FatContent] 15.9 [SaturatedFatContent] 12.0 [CholesterolContent] 66.4 [SodiumContent] 122.4 [CarbohydrateContent] 27.7 [FiberContent] 3.5 [SugarContent] 21.8 [ProteinContent] 5.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F (200°C]. Line 15 x 10-inch (38 x 25 cm] metal jelly roll pan with parchment paper; mist with cooking spray. Set aside. Place chocolate in microwave-safe bowl. Microwave 20 seconds, then stir and repeat until melted; 1 to 1 ½ minutes total. Stir until smooth. Let cool slightly. Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale yellow. Beat in melted chocolate until smooth. Set aside. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold a quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg whites. Transfer to prepared pan, spreading evenly and smoothing top. Bake until cake springs back when lightly touched in centre; about 10 minutes. Run paring knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool completely. Arrange same damp towel on work surface with long side facing you; dust with cocoa powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel off parchment. Trim edges of cake. Set aside. Stir ½ cup hazelnut spread with mascarpone in separate large bowl until well combined. Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake with towel, roll up cake lengthwise. Arrange, seam-side down, on work surface. Diagonally slice 5-inch (13 cm] long piece off one end of cake. Arrange longer piece of cake on serving platter; place cut end of short piece adjacent to long piece to make a “Y” shape. Spread remaining hazelnut spread all over cake. Refrigerate uncovered until hazelnut spread is set; about 1 hour or up to 24 hours. Let stand at room temperature for 15 minutes. If using, top with sugared cranberries and mint.
[Name] Chocolate Hazelnut B&ucirc;che De No&euml;l [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT50M [TotalTime] PT1H [DatePublished] 2019-01-11T21:15:00Z [Description] This classic dessert is sure to be a conversation piece. The sugared cranberries are a pretty garnish and take this cake to the next level. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/KxNsj6lvRYOIbjiH0WZK_f132a48c-34a2-4c73-b6ea-0486cf8507bc_fi.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "5", "1/2", "1/2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["dark chocolate", "eggs", "granulated sugar", "salt", "cocoa powder", "mascarpone cheese", "cranberries", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.0 [FatContent] 15.9 [SaturatedFatContent] 12.0 [CholesterolContent] 66.4 [SodiumContent] 122.4 [CarbohydrateContent] 27.7 [FiberContent] 3.5 [SugarContent] 21.8 [ProteinContent] 5.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F (200°C]. Line 15 x 10-inch (38 x 25 cm] metal jelly roll pan with parchment paper; mist with cooking spray. Set aside. Place chocolate in microwave-safe bowl. Microwave 20 seconds, then stir and repeat until melted; 1 to 1 ½ minutes total. Stir until smooth. Let cool slightly. Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale yellow. Beat in melted chocolate until smooth. Set aside. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold a quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg whites. Transfer to prepared pan, spreading evenly and smoothing top. Bake until cake springs back when lightly touched in centre; about 10 minutes. Run paring knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool completely. Arrange same damp towel on work surface with long side facing you; dust with cocoa powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel off parchment. Trim edges of cake. Set aside. Stir ½ cup hazelnut spread with mascarpone in separate large bowl until well combined. Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake with towel, roll up cake lengthwise. Arrange, seam-side down, on work surface. Diagonally slice 5-inch (13 cm] long piece off one end of cake. Arrange longer piece of cake on serving platter; place cut end of short piece adjacent to long piece to make a “Y” shape. Spread remaining hazelnut spread all over cake. Refrigerate uncovered until hazelnut spread is set; about 1 hour or up to 24 hours. Let stand at room temperature for 15 minutes. If using, top with sugared cranberries and mint.
[Name] Cornmeal Catfish With Avocado Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-01-12T00:35:00Z [Description] Make and share this Cornmeal Catfish With Avocado Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/4", "2", "1/2", "1/4", "1", "4", "3", "1"] [RecipeIngredientParts] ["avocado", "fresh cilantro leaves", "lime juice", "cornmeal", "catfish fillets", "canola oil", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.7 [FatContent] 34.2 [SaturatedFatContent] 5.0 [CholesterolContent] 94.4 [SodiumContent] 323.6 [CarbohydrateContent] 14.0 [FiberContent] 4.4 [SugarContent] 2.2 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the first five ingredients in a food processor; process until blended. Place in bowl. Cover with plastic wrap and set aside. In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato.
[Name] ENERGY BERRY BITES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2019-01-12T14:55:00Z [Description] Who doesn't need a little &quot;boost&quot; of energy in the middle of the afternoon? This snack is packed with super healthy ingredients! VIDEO https://www.youtube.com/watch?v=7TFvvtVO9B4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/fqd8QtudTTSYLPpQpUJ0_Energy-Berry-Bites-11-1024x765.jpg" [RecipeCategory] Nuts [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/4", "3/4", "3/4", "1/3", "2", "2", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["coconut flakes", "flax seed", "wheat germ", "rolled oats", "peanut butter", "sunflower seeds", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.7 [FatContent] 9.8 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 90.8 [CarbohydrateContent] 9.2 [FiberContent] 2.7 [SugarContent] 2.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 15 bites [RecipeInstructions] In a small skillet over medium heat, toast coconut flakes until golden brown about 3 minutes, stirring constantly. Place flaxseed in a spice grinder and process until evenly ground. In a medium bowl, combine all the ingredients; stir until well blended. Cover and chill for 30 minutes. Remove from the refrigerator and slightly wet hand to roll the mixture into 1 1/2-inch balls. Place on a baking sheet lined with a silicone mat and return to the fridge.
[Name] Honey Chipotle Bacon [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-01-12T17:03:00Z [Description] Make and share this Honey Chipotle Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1"] [RecipeIngredientParts] ["bacon", "honey", "chipotle pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.6 [FatContent] 51.1 [SaturatedFatContent] 17.0 [CholesterolContent] 77.1 [SodiumContent] 945.9 [CarbohydrateContent] 24.1 [FiberContent] 0.1 [SugarContent] 23.2 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Being careful not to overlap, lay bacon slices on a rimmed baking sheet. Bake for 15 minutes, flip slices and continue to bake for another 5 minutes or until cooked fully on both sides. Transfer bacon to a towel-lined plate or cooling rack. In a food processor, puree honey and chipotle until smooth. Place bacon on a clean baking sheet lined with parchment paper. Brush chipotle glaze on one side of each slice of bacon and bake for an additional 2 to 5 minutes until glaze begins to bubble but not burn. Transfer bacon to cooling rack and allow to cool until crisp, about 3 minutes. Serve.
[Name] Sesame Ahi Tuna Salad With Hoisin Vinaigrette [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-01-12T17:15:00Z [Description] Vinaigrette can be made in advance. The tuna is considered raw, so the freshest, high-quality tuna is recommended. &nbsp;From Hallmark. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "4", "2", "1/2", "1/4", "1/4", "1/4", "1/2", "1/2", "4", "1", "1/2", "2"] [RecipeIngredientParts] ["hoisin sauce", "rice vinegar", "honey", "soy sauce", "carrots", "green onion", "mint", "basil", "cilantro leaf", "black sesame seed", "ahi tuna steaks", "kosher salt", "ground black pepper", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.7 [FatContent] 30.9 [SaturatedFatContent] 4.3 [CholesterolContent] 32.4 [SodiumContent] 835.6 [CarbohydrateContent] 21.7 [FiberContent] 8.0 [SugarContent] 6.5 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To create the vinaigrette, combine all ingredients in a bowl and whisk until emulsified. In a large bowl, toss to combine salad greens, carrots, green onions, mint, basil, and cilantro. Add half of the vinaigrette and toss to combine. Season steaks with salt and pepper. Combine sesame seeds on a plate. Press steaks into the seeds coating all sides. Heat oil in a large skillet over high heat until hot. Place steaks in skillet and sear 1 minute a side. Remove steaks to a carving board and slice into thin strips. Divide salad onto serving plates and top each with tuna. Drizzle remaining vinaigrette over tuna and serve.
[Name] Creamy Vegan Potato Leek Soup [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-01-12T23:06:00Z [Description] This is a recipe from Veganhuggs.com. I have not tried it myself but it looks very good. My daughter is a vegan and I think she'll like it. I have had to estimate on amounts and servings as the original recipe did not give any measurements. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "2 -3", NA, "1", "1", "1/2", "1", NA, "32", "1", "1"] [RecipeIngredientParts] ["yellow onion", "leeks", "potatoes", "garlic cloves", "vegan butter", "bay leaf", "thyme", "rosemary", "cumin", "vegetable broth", "coconut milk", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.9 [FatContent] 24.7 [SaturatedFatContent] 21.6 [CholesterolContent] 0.0 [SodiumContent] 42.6 [CarbohydrateContent] 61.4 [FiberContent] 7.5 [SugarContent] 5.2 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, saute the onions and leeks until translucent. Add the potatoes, garlic, salt, pepper, spices, broth and bay leaf. Simmer for 15-20 minutes (until the potatoes are tender]. Stir in coconut milk and lemon juice. Blend carefully until the soup is smooth and creamy. (You can also leave it chunky or a combination of the two. Garnish with finely chopped green onions, cilantro or anything that strikes your fancy.
[Name] Quick and Easy Vegetable Soup [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-13T00:02:00Z [Description] Make and share this Quick and Easy Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["vegetable broth", "water", "potato", "carrots", "celery", "diced tomatoes", "green beans", "corn kernel", "cannellini beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.6 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 533.3 [CarbohydrateContent] 62.2 [FiberContent] 13.5 [SugarContent] 11.0 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a large stock pot. Season with salt, pepper and creole seasoning. Bring to a boil, then reduce heat and simmer for 30 minutes, until all vegetables are tender. Adjust seasonings to taste.
[Name] Inglenook Cottage Ice Cream &amp; Variations [AuthorId] 2720797 [AuthorName] Disque [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-01-13T14:20:00Z [Description] A basic ice cream base, with strong flavor choices. Not too sweet. Definitely for the adults in the room. Alcohol prevents the ice cream from freezing rock hard, and adds to the flavor. Get creative. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "milk", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.1 [FatContent] 24.3 [SaturatedFatContent] 14.8 [CholesterolContent] 132.3 [SodiumContent] 74.8 [CarbohydrateContent] 15.7 [FiberContent] 0.0 [SugarContent] 12.6 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] 2 Pints [RecipeInstructions] Crack the eggs into a large mixing bowl. Add sugar and salt, whisk well. Heat milk in a 3 quart saucepan over medium heat until it's just started to steam. Do not boil. Slowly add warm milk to egg mixture, whisking the whole time, to temper the eggs. Pour the mixture back into the saucepan and heat slowly until it thickens. Whisk while it heats, until it has the consistency of liquid pudding. (If in doubt, take off the heat, tilt the pan and see if the whisk creates trails across the bottom of the pan.] DO NOT BOIL. Pour the mixture into a clean heat-proof bowl. Add cream and whisk well. Chill in the refrigerator for 3 to 4 hours. Add alcohol. Stir well. Process in ice cream machine until mixture pulls away from the sides of the canister. There should be NO thick layer of frozen ice cream on the sides of the canister - keep churning, if there are. Total time is usually 30 -35 minutes, but check before that. Put in containers and place in freezer for a few hours before serving. VARIATIONS: Coffee: Add 1 - 2 T of instant coffee to milk as it warms. Frangelico, rum, whiskey - they all work with coffee. Molasses: Add 1/4 cup losses to the egg and sugar mixture. Spiced rum, rye, Irish whiskey work especially well with this. Fruit flavors: Cook 1-1/2 cup fruit with 3/4 cup sugar in a saucepan for about 10 - 15 minutes, over low heat. Nice additions to the mixture include orange zest, orange juice, pinch of coarse black pepper (with blueberries], cinnamon, etc. Cool mixture for a few hours. Add 3/4 cup to custard mixture, right before churning. This makes about 3 pints, but still works in a Cuisinart 1/2 gallon machine. Tequila, Agavero, Triple Sec are all good choices for the alcohol. Chocolate: Before making the ice cream base, warm 1 cup of the cream and pour over 1 cup semi-sweet chocolate chips. Stir well and cool. Make base, as above, but add the remaining cup of cream and the chocolate/cream mixture; chill, then churn. (Great with Kahlua, Bailey's, Frangelico for the alcohol.].
[Name] Vegetarian West African Peanut Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-13T15:45:00Z [Description] We adore the flavors of West Africa, and this recipe from cookieandkate.com is a new favorite (and so easy)! [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "Nuts", "African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "4", "1", "1", "3/4", "1/2", NA, "1/4"] [RecipeIngredientParts] ["red onion", "fresh ginger", "garlic cloves", "salt", "tomato paste", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.0 [FatContent] 29.6 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 874.8 [CarbohydrateContent] 28.2 [FiberContent] 9.6 [SugarContent] 10.6 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1.\tIn a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.", "2.\tIn a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.", "3.\tSimmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts." ]
[Name] Ham and Swiss Puff Pastry [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2019-01-13T18:46:00Z [Description] One of the easiest brunch recipes you can throw together, and people will think you slaved over it. Serve with some fruit and coffee and you've got a winner! I've even thrown a layer of scrambled eggs inside for a more filling option. Can be used as an appetizer, just be sure your layers of ham and cheese are thin and cut into smaller squares. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/274666/JcokTQR8Q4SSnoiw4NcO_20190113_122259_HDR.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "2", "1"] [RecipeIngredientParts] ["frozen puff pastry", "ham", "swiss cheese", "Dijon mustard", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1006.9 [FatContent] 67.9 [SaturatedFatContent] 23.6 [CholesterolContent] 128.3 [SodiumContent] 1382.4 [CarbohydrateContent] 59.6 [FiberContent] 2.1 [SugarContent] 1.8 [ProteinContent] 38.9 [RecipeServings] 4.0 [RecipeYield] 4 Pieces [RecipeInstructions] Thaw puff pastry per package directions. Place 1 piece of the puff pastry on a cookie sheet coated with non-stick spray. Spread Dijon mustard over the puff pastry in a thin layer. Leave a little space around the edges. Top the mustard with a layer of ham. To the ham with the cheese. Beat the egg, and brush the edges of the puff pastry with egg. Top with the 2nd piece of puff pastry and seal the edges with a fork. Brush the top of the puff pastry with egg wash, and poke a few holes in the top to vent during baking. Bake at 450° for 18-20 minutes. Pastry will be golden brown. Let cool a few minutes before cutting.
[Name] White Chicken Chili With Spinach [AuthorId] 109855 [AuthorName] Barb Witherspoon [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-01-13T20:08:00Z [Description] Make and share this White Chicken Chili With Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2", "2", "1/2", "1", "6"] [RecipeIngredientParts] ["dried great northern beans", "onion", "garlic clove", "fresh spinach", "diced green chilies", "chicken broth", "cumin", "salt", "fresh ground pepper", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.8 [FatContent] 8.4 [SaturatedFatContent] 4.6 [CholesterolContent] 29.2 [SodiumContent] 1069.4 [CarbohydrateContent] 31.5 [FiberContent] 9.8 [SugarContent] 2.4 [ProteinContent] 20.6 [RecipeServings] 8.0 [RecipeYield] 12 cups approx. [RecipeInstructions] 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight. 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans. 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender. 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.
[Name] Baked Blueberry and Peach Oatmeal [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-01-13T21:32:00Z [Description] Make and share this Baked Blueberry and Peach Oatmeal 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/ljUOZmA2QXKsqC4gJhix_IMG_0260.JPG" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1/2", "2", "1", "1 1/4", "1/4", "1", "1", "1", "1/3", NA] [RecipeIngredientParts] ["old fashioned oats", "brown sugar", "baking powder", "salt", "egg", "nonfat milk", "canola oil", "vanilla extract", "fresh blueberries", "frozen blueberries", "walnuts", "nonfat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.2 [FatContent] 16.9 [SaturatedFatContent] 1.8 [CholesterolContent] 32.0 [SodiumContent] 377.2 [CarbohydrateContent] 61.3 [FiberContent] 6.0 [SugarContent] 30.9 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired.
[Name] 5-Ingredient Spinach Parmesan Zucchini Noodles [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-01-13T21:50:00Z [Description] Make and share this 5-Ingredient Spinach Parmesan Zucchini Noodles 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/pkfjUbRTOWcqIBSZqdw2_IMG_0259.JPG" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["zucchini", "butter", "garlic cloves", "spinach", "parmesan cheese", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.5 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 20.8 [SodiumContent] 170.1 [CarbohydrateContent] 5.9 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spiralize the zucchini and set aside. Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook and stir for 1-2 minutes (don't let garlic burn]. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-4 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste. Remove from heat and serve.
[Name] Weekend Beef Burgundy [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-01-13T22:01:00Z [Description] Make and share this Weekend Beef Burgundy 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/P501jmJTS2eq5rpfjE1d_IMG_0258.JPG" [RecipeCategory] Meat [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1/2", "1 - 1 1/2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["stewing beef", "onion", "beef bouillon granules", "Burgundy wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.4 [FatContent] 6.6 [SaturatedFatContent] 2.4 [CholesterolContent] 70.9 [SodiumContent] 351.8 [CarbohydrateContent] 14.7 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 22.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine beef, soup, onion and bouillon in a large bowl; mix well. Stir in half the package of soup mix, reserving the rest for another recipe. Spread in a lightly greased 13 x 9 inch baking dish; cover and bake at 325 for 2 1/2-3 hours. Add mushrooms and wine; bake for an additional 10 minutes. Add noodles and stir to combine.
[Name] Experimental: Gluten Free Yellow Cake [AuthorId] 1286360 [AuthorName] krolek [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-13T22:21:00Z [Description] Make and share this Experimental: Gluten Free Yellow Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "1/4", "1/4", "1/4", "1/2", "1", "1/4", "3", "1/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tapioca flour", "salt", "baking soda", "xanthan gum", "baking powder", "egg", "sugar", "milk", "vanilla", "lemon juice", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 16.2 [SodiumContent] 98.3 [CarbohydrateContent] 8.5 [FiberContent] 0.1 [SugarContent] 4.2 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] combine dry ingredients. add wet ingredients. combine. bake at 325 middle rack in muffin tins for 15-20 minutes.
[Name] German Beef Roast (Rouladen Flavor) in Crock Pot/Slow Cooker [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2019-01-14T01:26:00Z [Description] Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Winter", "Christmas", "Savory"] [RecipeIngredientQuantities] ["1", "10", "1/4", "3", "2", "2 -3", "1/2", "1/2", "3/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["boneless beef rump roast", "beef broth", "pickle juice", "mustard", "dill pickles", "bay leaves", "kosher salt", "fresh ground black pepper", "onion", "bacon", "cold water", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.1 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 4.1 [SodiumContent] 292.0 [CarbohydrateContent] 5.3 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 1 beef roast [RecipeInstructions] In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes. Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast. Pour in the (undiluted] can of beef broth and the dill pickle juice. Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish]. Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon. Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below]. TO MAKE GRAVY: Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven. Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices. Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools]. P.S. Good sides are green beans (Gruene bohnen], sweet and sour red cabbage (Rotkohl], and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!
[Name] Hot Chocolate Cookie Cups [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-01-14T16:49:00Z [Description] Perfect for little bakers, try this recipe for hot chocolate cookie cups. Inspired by a steaming hot cup of cocoa, these mini chocolate chip cookies are topped with marshmallows and finished with a pretzel &ldquo;handle.&rdquo; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/vUVh99oESHyTYaNMtqTP_92bb46af-5529-4615-abf2-8114fa6b4937_fi%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", NA, "1", "1/4", "2", "1", "3/4", "3", "1", "1 1/2", "30"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "chocolate chips", "ground cinnamon", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.9 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 12.4 [SodiumContent] 90.2 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 12.6 [ProteinContent] 1.7 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F (190° C]. Combine flour, baking soda and salt in medium bowl; set aside.", "Beat margarine sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in ½ cup (125 mL] chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.", "Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert three marshmallows. Top each with one chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels to make a “handle” and press into side of cup to adhere; cool completely." ]
[Name] Glazed Ham [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2019-01-14T16:51:00Z [Description] Mix it up this year with popular Canadian chef Chuck Hughes. He has some colourful twists on seasonal classics, with recipes that use the leftovers and help you cut down food waste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/uyEGPXWrT3mZPHM2DGjP_69f25aa5-ccc2-45af-addf-387f7183d87d_fi%20(1).jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "1/4", "2", "1/2", NA] [RecipeIngredientParts] ["ham", "orange marmalade", "maple syrup", "Bourbon", "lemon juice", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 212.9 [CarbohydrateContent] 54.5 [FiberContent] 1.0 [SugarContent] 48.2 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Move oven rack to lower-third portion of the oven and preheat your LG ProBake oven to 325° Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside. Add orange marmalade, maple syrup, mustard, bourbon, lemon juice, ground ginger and salt and pepper to a small saucepan. Whisk to combine well and bring to a boil. Set aside. Remove ham from package and pat dry if too wet. Place on roasting rack, flat side down, so the fatty side is facing up. Gently score ham in a criss-cross pattern and brush all over with ½ cup of the prepared glaze.Scoring the ham will help the glaze to really sink in and create an amazing flavour. Cover ham loosely with aluminum foil to prevent drying out or burning. Bake for about 2 to 2 ½ hours, until instant thermometer inserted into the middle of the ham registers 125 to 130°. Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.Increase oven temperature to 425°. Brush 6 tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 tbsp of glaze every 6 to 7 minutes. You'll be brushing the ham with glaze approximately three times during this step. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden colour. Remove roasting pan from oven and place ham on a large cutting board.Tent loosely with foil and let rest for 20 minutes before slicing. To make mustard sauce for serving, mix ½ cup whole grain Dijon mustard with ¼ cup glaze.
[Name] Ginger Iced Green Tea [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-14T16:53:00Z [Description] Make and share this Ginger Iced Green Tea 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/2001795471/0qkczRx9R9e8NEP0eOcv_166b4abd-a89a-47ee-8adf-9874782c2619_fi%20(3).jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ginger", "lemon", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 3.4 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Steep tea and put in fridge with ice to chill. Once at preferred temperature, grate ginger into drink and add lemon and cinnamon to top off this festive treat.
[Name] Maple Bourbon Cider Mule [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-14T16:55:00Z [Description] Flavoured with the zing of ginger beer, notes of caramel and vanilla from bourbon, and balanced by the sweetness of apple cider, it strikes a perfect balance. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/LtDfaacKTGa36pNoLQqg_2982b377-be53-46c5-a84b-8321ae40e21e_fi.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["sweet apple cider", "Bourbon", "pure maple syrup", "fresh lime juice", "ginger beer", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 18.3 [FiberContent] 0.0 [SugarContent] 16.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill cocktail shaker halfway with ice. Add apple cider, bourbon, maple syrup and lime juice. Cover and shake vigorously 15 to 20 seconds. Strain into PC Stemless Red Wine Glass filled with ice. Top with ginger beer. Thread. Leave out the bourbon for a non-alcoholic version.
[Name] Pulled Chicken Soup With Grains and Veggies [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2019-01-14T17:02:00Z [Description] According to a recent survey by Grain Farmers Ontario, only 26 per cent of gen-x and less than a quarter of seniors consume three or more grain-based products on an average day. To get more grains in your diet, start with this delicious soup. It&rsquo;s made with wheat berries, an underappreciated grain that adds a tasty crunch. Opt for local grains if possible &mdash; the survey also revealed that 37 per cent of people prefer to source food from their own community. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/9I71oyF1SWkN7sCXK7Dc_66e25878-f870-4d15-a4d4-3722d6e5991e_fi.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "17", "1 1/2", "1", "2", "2", "2", "2", "10", "1", NA, NA] [RecipeIngredientParts] ["whole chicken", "low sodium chicken broth", "bulb of garlic", "onions", "parsnips", "carrots", "kale", "thyme", "bay leaf", "cracked pepper", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 980.6 [FatContent] 59.9 [SaturatedFatContent] 17.1 [CholesterolContent] 243.8 [SodiumContent] 600.9 [CarbohydrateContent] 32.9 [FiberContent] 4.0 [SugarContent] 5.2 [ProteinContent] 82.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place all ingredients in a large stock pot and bring to a boil.", "Once soup has come to a boil, reduce to a simmer.", "Allow soup to simmer until chicken is fully cooked, about an hour.", "Remove chicken, wheat berries and vegetables; let cool. Strain the remaining stock into a clean pot and return to stove. Skim off any particles that float to the surface.", "Once chicken has cooled slightly, remove the flesh from fat and bone, flake and return to pot on the stove.", "Now that the vegetables have cooled, dice them up and return to soup. Bring back up to a boil, season and serve." ]
[Name] Healthy On-The-Go Popcorn Trail Mix [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-01-14T17:03:00Z [Description] Popcorn is a classic favourite that can be enjoyed in many different ways. This simple popcorn trail mix recipe is easy to make and packed with 100 per cent whole grains as a source of fibre for on-the-go snacking. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", "1", "1", "1/2", NA, "1/2", "1/3"] [RecipeIngredientParts] ["granola cereal", "dried cranberries", "ground cinnamon", "sunflower seeds", "honey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.8 [FatContent] 32.3 [SaturatedFatContent] 12.5 [CholesterolContent] 40.6 [SodiumContent] 153.6 [CarbohydrateContent] 66.2 [FiberContent] 11.8 [SugarContent] 14.3 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300°F (149°C]. Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl. Add granola, oats, dried cranberries and cinnamon; toss together. Set aside.", "Spray a mixing spoon and a shallow baking pan with cooking spray.", "Mix together sunflower kernels, honey and butter in small bowl. Pour over popcorn mixture and mix well with spoon. Spread mixture evenly in the pan.", "Bake 30 minutes, stirring once halfway through time. Cool 20 minutes before breaking clumps apart with spoon. Store in tightly sealed container up to one week." ]
[Name] Berry Breakfast Strata [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-01-14T17:04:00Z [Description] Made with orange juice, this simple, make-ahead breakfast is packed with protein to kick-start your day. Prep everything the night before so in the morning all you have to do is pop it in the oven for a warm, delicious breakfast your whole family will enjoy. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "4", "1/2", "3", "1", "1/4", "4", "275"] [RecipeIngredientParts] ["butter", "honey", "eggs", "whole milk ricotta cheese", "sugar", "frozen mixed berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.1 [FatContent] 17.3 [SaturatedFatContent] 9.1 [CholesterolContent] 223.1 [SodiumContent] 302.4 [CarbohydrateContent] 40.9 [FiberContent] 0.7 [SugarContent] 28.1 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine butter and honey and melt in microwave.", "In a large bowl, using a whisk, beat the egg, ricotta and sugar.", "Add milk, Orange Juice, butter and honey mixture. Stir to combine. Gently fold in bread and berries.", "Place mixture into an 8×8-inch baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.", "Preheat oven to 350°.", "Bake the strata until golden on top and baked through; about 40 minutes.", "Let stand for 5 minutes before serving. Spoon into dishes to serve." ]
[Name] Spanish Chorizo Omelette [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-14T17:08:00Z [Description] This Spanish omelette brings together spicy chorizo and hearty potatoes for a delicious brunch that can be enjoyed again as an easy weeknight dinner. Customize the ingredients to use up leftovers from the fridge and explore other flavours from around the globe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/8", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "parsley", "ground black pepper", "chorizo sausage", "new potatoes", "potato", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.4 [FatContent] 10.3 [SaturatedFatContent] 3.6 [CholesterolContent] 198.5 [SodiumContent] 255.4 [CarbohydrateContent] 23.2 [FiberContent] 3.0 [SugarContent] 2.2 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Beat eggs, mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.", "Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender; about 5 minutes.", "Add egg mixture. Cook over low heat, lifting set edges of omelette with spatula and tilting pan to allow uncooked mixture to flow to the bottom. Cover and cook until omelette is set, about 5 minutes. Garnish, if desired, with additional chopped parsley." ]
[Name] Egg and Bacon Bundles [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-01-14T17:10:00Z [Description] Treat someone you love to breakfast in bed or elevate a breakfast standard to special-guest status. This elegant yet easy dish created by the staff at Harrowsmith magazine is sure to please. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "4", NA] [RecipeIngredientParts] ["bacon", "aged cheddar cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.6 [FatContent] 23.9 [SaturatedFatContent] 7.9 [CholesterolContent] 393.8 [SodiumContent] 408.6 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 16.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In frying pan, cook bacon until transparent. Transfer to paper-towel-lined plate. Cool slightly.", "Cut four 6-inch (15 cm] parchment rounds to fit standard-size muffin cups.", "Criss-cross 2 bacon strips in each of four parchment-lined muffin cups. Crumble cheese and divide evenly over bacon. Crack 1 egg into each cup. Season with salt and pepper to taste.", "Bake in 350°F (190° C] oven until bacon is crispy and egg white is cooked through; about 10 to 15 minutes.", "Remove from oven and let cool 2 to 3 minutes. Transfer to plate and serve with toast and watercress. Remove parchment before eating." ]
[Name] Caramel, Peanut and White Chocolate Popcorn Balls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-01-14T18:47:00Z [Description] Game day treat from The Chew. Tip: Make smaller sized popcorn balls and tie them up in cellophane bag for festive party favors! &nbsp; [Images] character(0) [RecipeCategory] Nuts [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1 1/2", "1", "1/2", "1/4", "1", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["kosher salt", "peanuts", "granulated sugar", "water", "light corn syrup", "molasses", "vanilla extract", "apple cider vinegar", "kosher salt", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.0 [FatContent] 45.1 [SaturatedFatContent] 10.5 [CholesterolContent] 6.0 [SodiumContent] 450.9 [CarbohydrateContent] 111.5 [FiberContent] 6.4 [SugarContent] 85.0 [ProteinContent] 20.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line a baking sheet with parchment paper and set aside. Place the popcorn kernels into a large brown paper bag and roll the top down to seal the bag. Transfer to the microwave and microwave on high until all the kernels have popped, about 4-5 minutes. Transfer popcorn to a large bowl and mix with peanuts. Set aside. In a medium saucepan over medium heat, stir together the sugar, water, corn syrup, and molasses and bring to a boil. Reduce to a simmer and cook until sauce reaches 260ºF, about 15-20 minutes. Remove from heat and stir in the apple cider vinegar, vanilla extract, and salt. Pour immediately on top of the popcorn and peanut mixture, stirring until evenly coated. Set aside and allow to cool slightly. Once cool enough to handle, spray your hands with cooking spray and form mixture into baseball sized-balls, about 3-inches in diameter. Place formed balls on prepared baking sheet and set aside until cooled completely and hardened. In a microwave safe bowl, add the white chocolate chips. Microwave for 30 seconds at a time, stirring in between, until completely melted. Transfer melted chocolate to a piping bag or zip-top bag and snip off the tip or corner. Pipe lines on the popcorn ball so it resembles a baseball and allow chocolate to cool. Serve immediately or wrap in plastic wrap and keep up to 1 week.
[Name] Bacon and Caramelized Onion Grilled Cheese Sandwiches [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-01-14T22:00:00Z [Description] Make and share this Bacon and Caramelized Onion Grilled Cheese Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", NA, NA, "4", "4"] [RecipeIngredientParts] ["bacon", "onion", "butter", "Fontina cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.2 [FatContent] 27.3 [SaturatedFatContent] 14.0 [CholesterolContent] 76.8 [SodiumContent] 1250.2 [CarbohydrateContent] 81.1 [FiberContent] 4.0 [SugarContent] 8.9 [ProteinContent] 32.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, cook bacon until crisp, about 3 to 5 minutes a side. Remove bacon. Reduce heat to medium-low and add onion slices to the bacon renderings. Sauté for 20 minutes, stirring occasionally, until onion rings are golden. Add vinegar, stir with a wooden spoon to release any cooked bits from the skillet, and sauté until vinegar has reduced completely, about 1 minute. Season with a pinch of salt and pepper and remove from heat.", "Spread butter on one side of each bread slice. Heat a grilled pan or skillet over medium heat. Place two slices of bread, butter side down, on the griddle and top each with a handful of cheese (about 1 ounce], two slices of bacon, caramelized onions, another handful of cheese, and top with the remaining slices of bread, butter side up. Cook for 3 to 5 minutes until cheese begins to melt and bread is golden, then flip and cook for an additional 3 to 5 minutes until cheese is melted. Serve immediately." ]
[Name] Mom's Taco Goulash [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-01-14T22:27:00Z [Description] Make and share this Mom's Taco Goulash 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/53/79/68/9WRHHxYvQjq3p9lstaQE_IMG_20190111_182342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/68/LRvzH6QR7es6JAU4zYSA_20181231_184743.jpg"] [RecipeCategory] Cheese [Keywords] ["Beans", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["9", "1", "2", "30", "4", "15", "1/4", "3"] [RecipeIngredientParts] ["corn tortillas", "lean ground beef", "diced green chilies", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.5 [FatContent] 29.7 [SaturatedFatContent] 14.6 [CholesterolContent] 91.5 [SodiumContent] 1247.6 [CarbohydrateContent] 29.9 [FiberContent] 5.3 [SugarContent] 2.5 [ProteinContent] 28.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in a deep skillet. While beef is cooking, grease the inside of an 11\" x7\", 2 1/2\" high baking dish. I use about a teaspoon of canola oil to coat with a paper towel . Set aside. When the meat is almost completely browned, stir in the taco seasoning and continue cooking for 1 minute. After beef is done browning, add the cream of mushroom soup, black beans, green chile, and whipping cream. Mix well and cook for 2 minutes on low medium heat. Remove from heat. Lay 2 tortillas on bottom of the dish, tear another tortilla to fit empty spaces. Spread 3 ladles of the beef/soup mixture on top of the tortillas, then sprinkle 1 cup of cheese. Repeat 2 more layers of tortillas, beef/soup mixture, cheese. Cover with foil and place in a 350 preheated oven on the top rack for 25 minutes. Allow 10 minutes to cool before serving.
[Name] Almond Butter Brownies [AuthorId] 23728 [AuthorName] Steve_G [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-01-14T22:29:00Z [Description] Make and share this Almond Butter Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High Protein", "Free Of...", "High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "16", "1/2", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["rolled oats", "almond butter", "cocoa powder", "sugar", "eggs", "heavy cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.0 [FatContent] 18.5 [SaturatedFatContent] 2.5 [CholesterolContent] 28.3 [SodiumContent] 72.7 [CarbohydrateContent] 16.9 [FiberContent] 4.3 [SugarContent] 7.7 [ProteinContent] 8.0 [RecipeServings] 16.0 [RecipeYield] 16 Brownies [RecipeInstructions] ["Preheat oven to 325.", "Prep a 8x8 Pan with parchment.", "Place oats in a food processor, grind until mostly powder.", "Add almond butter, cocoa powder and sugar - mix until it comes together - it will be fairly stiff.", "add eggs and cream, pulse until it starts to smooth out, adding more cream as needed.", "Pulse in vanilla extract.", "Bake for 30 minutes, turn off oven and allow to sit for another 15 minutes - don't open the oven!", "finish cooling on the counter, refrigerate until cold, remove from pan and cut into 2x2 servings." ]
[Name] Chickpea (Barbanzo Bean) Butter [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-01-14T23:15:00Z [Description] I'm allergic to nuts, peanuts, palm, seeds, coconut, blah...blah.... &nbsp;I wanted peanut butter but cannot buy and other no nut butter. &nbsp;I had to make my own. &nbsp;I modified the &quot;Kitchn.com&quot; recipe. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -8", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["garbanzo beans", "olive oil", "honey", "ground cinnamon", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.2 [FatContent] 5.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 185.5 [CarbohydrateContent] 12.3 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Arrange a rack in the middle of the oven and heat to 350°F.", "Drain but don't rinse the chickpeas. Transfer them to a rimmed baking sheet (line with aluminum foil, optional]. Drizzle with the oil and shake the sheet to coat the chickpeas slightly.", "Roast for 25 minutes, shaking the baking sheet halfway through. Let cool on the baking sheet for 10 minutes.", "Transfer the chickpeas to a high-powered blender or food processor. Blend, stopping to scrape down the sides of the blender jar, until you get a fine powder. Add the honey, cinnamon, salt, and 4 tablespoons of the oil. Blend together until well mixed. Taste it — if you prefer a spread that is drier like this, then you're good to go. If you want a runnier spread, keep blending in additional oil 1 tablespoon at a time until you get the right consistency." ]
[Name] Meatless &ldquo;Meat&rdquo; Sauce With Chickpeas and Mushrooms [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-01-15T01:09:00Z [Description] From Cook&rsquo;s Illustrated. Note: &nbsp;Sauce can be refrigerated up to 2 days or frozen up to a month. &nbsp;Enough to serve over 2 pounds of pasta. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "6", "1", "1", "5", "1 1/4", "1/4", "1/4", "1", "2", "1", "2"] [RecipeIngredientParts] ["cremini mushrooms", "olive oil", "table salt", "onion", "garlic cloves", "dried oregano", "red pepper flakes", "tomato paste", "crushed tomatoes", "vegetable broth", "chickpeas", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.1 [FatContent] 11.1 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 648.6 [CarbohydrateContent] 24.4 [FiberContent] 5.1 [SugarContent] 2.2 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pulse mushrooms in two batches in food processor until chopped into 1/8- to 1/4-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.]. Heat 5 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes. While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.] Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Combine remaining 1 tablespoon oil, garlic, oregano and pepper flakes in bowl. Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds.  Stir in tomatoes and broth; bring to a simmer over high heat.  Once simmering, reduce heat and simmer for 5-6 minutes, stirring occasionally. . Next pulse chickpeas in food processor until chopped into uniformly 1/4 inch-or-so pieces; about 7 - 10 pulses.  Transfer chopped chickpeas to a fine mesh sieve and rinse under cold running water until water runs clear.  Drain well. Not rinsing the chickpeas after pulsing in the food processor may make the sauce too thick.   After draining and rinsing, add the chickpeas to the sauce and simmer until slightly thickened, about 15 minutes. . If sauce is too thin for your taste, let simmer uncovered until thickened. If sauce is on the thicker side, reserve some of the pasta's cooking water and use to thin out the sauce. Stir in basil and season with salt and pepper to taste.  .
[Name] Slow Cooker Mashed Potatoes (The Pioneer Woman) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-01-15T02:58:00Z [Description] I wanted to make mashed potatoes, but I didn't want to be home to do it. So, slow cooker to the rescue. These were quite good, and other than peeling and cutting into chunks most of the work did itself in the slow cooker. I did take it out and put it in the mixer to get the chunks out because I didn't think the potato masher did enough. However, I could have used an emulsion blender too. Really delicious, and it was nice to come to already made mashed potatoes. I'm glad I doubled the recipe because these disappeared. Recipe posted as written. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "1 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["russet potatoes", "chicken broth", "unsalted butter", "salt", "sour cream", "chives", "scallion", "heavy cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.2 [FatContent] 11.9 [SaturatedFatContent] 7.2 [CholesterolContent] 30.3 [SodiumContent] 735.8 [CarbohydrateContent] 40.4 [FiberContent] 5.0 [SugarContent] 2.6 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, chicken broth, butter, and salt in a slow cooker. Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking. Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes], then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like. Season to taste, then serve and enjoy.
[Name] Instant Pot 3-Ingredient Chicken and Gravy [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-01-15T03:04:00Z [Description] I was worried this would be too salty, and the ingredients didn't sound appealing to me at all. I couldn't figure out how it would make a delicious gravy, but surprise surprise--it sure did. Great over the top of chicken or mashed potatoes. Surprisingly simple but delicious. I used chicken thighs because I prefer dark meat, but you could use chicken breasts (cook for 12 minutes if using breasts). [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1 1/4", "10 1/2"] [RecipeIngredientParts] ["chicken broth", "water", "boneless skinless chicken thighs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 222.1 [FatContent] 8.8 [SaturatedFatContent] 2.2 [CholesterolContent] 85.9 [SodiumContent] 1509.6 [CarbohydrateContent] 11.0 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add water or broth into instant pot. Add chicken.", "Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.", "Cover and make sure the valve is on sealing. Set the timer to manual (high pressure] for 15 minutes.", "When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.", "Use a spoon to break up the chicken.", "Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice." ]
[Name] Moist Cornbread That Everyone Loves [AuthorId] 808063 [AuthorName] Yummy Tummy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-01-15T19:07:00Z [Description] The secret to this cornbread is soaking the cornmeal ahead of time if you can. It softens the cornmeal and makes it tender and a bit less gritty. If I remember I often do it the night before. You can use buttermilk in place of the yogurt/milk mixture. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1/3", "1", "1/2", "1", "1", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["cornmeal", "milk", "plain yogurt", "honey", "egg", "olive oil", "flour", "baking powder", "baking soda", "salt", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.2 [FatContent] 10.8 [SaturatedFatContent] 2.0 [CholesterolContent] 19.0 [SodiumContent] 229.1 [CarbohydrateContent] 26.8 [FiberContent] 1.2 [SugarContent] 8.3 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 1 Pan [RecipeInstructions] Mix the cornmeal with the yogurt/milk mixture. If you have time soak in the refrigerator. This can also be done the night before. Grease 9inch cast iron skillet (ghee or butter tastes the best]. Preheat on medium-high on the stove. Preheat oven to 400. . Add eggs, olive oil and honey to cornmeal-milk-yogurt mixture and beat until smooth. Mix flour, baking soda, baking powder and salt in a bowl. Add liquid ingredients and stir until just blended. Fold in raisins if desired. Pour into hot skillet and cook for about 2 minutes. . Bake 18-20 minutes in oven or until top is golden brown and springs back to the touch. Let cool in the pan slightly before serving. These can also be made in a cake pan or muffin tin. Skip the stovetop cooking. It takes about 20-25 minutes for a cake pan, and approx 15 for 12 regular sized muffins. .
[Name] Orange and Olive Oil Cake With Orange Marmalade Glaze [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2019-01-15T22:05:00Z [Description] The cake recipe came from splendidtable.com and the marmalade recipe came from Alton Brown on foodnetwork.com. This marmalade isn't excessively sweet so it helps cut the sweetness of the cake. NOTE that the prep time includes a couple hours for both the cake and the marmalade to cool. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "15", "1 1/2", "1 1/2", "1", "1/4", "1/4", "2", "3", "2/3"] [RecipeIngredientParts] ["orange", "lemon", "water", "sugar", "flour", "sugar", "baking powder", "baking soda", "salt", "eggs", "oranges", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.9 [FatContent] 13.0 [SaturatedFatContent] 1.9 [CholesterolContent] 31.0 [SodiumContent] 118.8 [CarbohydrateContent] 77.8 [FiberContent] 1.5 [SugarContent] 64.5 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] Start the marmalade by slicing the orange as thin as possible and then cutting each slice into quarters. Remove all the seeds and discard them. Place orange pieces along with water and lemon juice in a thick-bottomed pot and boil for 10 minutes. Then reduce to a simmer and leave for 40 minutes. Prep an 8-inch spring-form pan by rubbing with a little oil and sprinkling in some flour. Shake out the excess flour. Preheat the oven to 375&deg;F. Zest and juice the oranges for the cake. You need 2/3 cup orange juice. If you have extra you can discard it or drink it. If you don't have enough you can add a bit of water to make up the difference. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well with a wooden spoon. Then add the eggs, breaking the yolks with the spoon. Add the orange juice, zest, and olive oil and mix to combine, about 60 strokes. Pour batter into the spring-form pan and place inside a lasagna pan (in case some batter leaks out the bottom of the spring-form]. Bake for about 40 minutes. The top should be browned and the sides should spring back when lightly poked with your finger. Don't poke the middle as it might collapse if it's not done enough. When your marmalade time goes off, add the sugar, raise the heat, and boil about 20 minutes, until it reads 225 on a candy thermometer. You will need to stir very frequently to keep it from burning or boiling over. When the temperature is reached, remove from heat and let it cool completely (this can take a couple hours]. When the cake is done, remove from oven and place on a wire rack to cool 10 minutes (still in the spring-form]. At the end of the 10 minutes, use a knife to loosen the sides and remove the spring-form side. Allow to cool another 30 minutes, then use the knife to loosen the bottom and remove the base of the spring-form. When the cake and marmalade are both completely cool, use a spoon to glaze the top of the cake. Store in the fridge to keep the marmalade from getting too soft and running down.
[Name] Creamy Parmesan Garlic Mushroom Chicken [AuthorId] 2000467456 [AuthorName] Tanya Z. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-01-16T00:20:00Z [Description] Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/4", "8", "1/4", "2", "1", "1/2", "1", "1/2", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "olive oil", "butter", "garlic cloves", "flour", "chicken broth", "heavy cream", "half-and-half", "garlic powder", "pepper", "salt", "spinach", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.0 [FatContent] 57.7 [SaturatedFatContent] 28.0 [CholesterolContent] 215.8 [SodiumContent] 799.9 [CarbohydrateContent] 6.8 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.", "To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired." ]
[Name] Grilled Corn With Chipotle Butter [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-01-16T02:53:00Z [Description] Make and share this Grilled Corn With Chipotle Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "5", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["corn", "unsalted butter", "chipotle chiles in adobo", "adobo sauce", "kosher salt", "Cotija cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.7 [FatContent] 13.0 [SaturatedFatContent] 7.4 [CholesterolContent] 31.2 [SodiumContent] 258.6 [CarbohydrateContent] 25.0 [FiberContent] 2.8 [SugarContent] 5.6 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat a gas or charcoal grill to medium–high heat. Soak corn in water for 10 minutes.", "While the corn is soaking, create the chipotle butter by combining butter, chipotle peppers, adobo sauce, and salt in a food processor and pulsing until smooth. Set aside until needed.", "Grill corn for 5 minutes a side until the husks becomes charred and the corn is hot. Allow the corn to rest for 5 minutes then carefully pull back or remove the cornhusks. Spread butter over corn and top with cheese and cilantro. Serve immediately." ]
[Name] ROASTED RED PEPPER &amp; SUN-DRIED TOMATO PASTA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-16T12:20:00Z [Description] Quick and easy to make with a few ingredients, this sauce is extremely tasty and flavorful! VIDEO https://www.youtube.com/watch?v=PWZiKX116Ac [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/PtDeL0ScSOGRePim8xfU_Roasted-Red-Pepper-Sun-Dried-Tomato-Pasta-Sauce-6_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "5", "1/2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["sun-dried tomato", "olive oil", "red onion", "garlic cloves", "red pepper flakes", "heavy cream", "dried basil", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.5 [FatContent] 47.7 [SaturatedFatContent] 27.9 [CholesterolContent] 163.0 [SodiumContent] 428.0 [CarbohydrateContent] 12.0 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Measure reserved oil from sun-dried tomatoes to make 1 ½ tablespoons If there’s not enough, top it up with olive oil. In a saucepan over medium heat, add fragrant oil. When hot, add onions and sauté for 2 ½ minutes. Add sun-dried tomatoes and cook for 2 minutes. Add roasted red peppers and garlic; sauté for 1 minute. Add red pepper flakes, stir well to combined before pouring in heavy cream. Stir, increase heat to medium-high and bring to a simmer. When simmer, reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Add dried basil and cornstarch mixture; stir for about 60 seconds or until sauce thickens. Add cooked pasta, stir to coat and serve immediately. Makes 4 servings. Note: Add chicken breast and chopped cooked bacon for a variation.
[Name] Chicken Milanese With Lemon Caper Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-01-16T12:47:00Z [Description] Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve.&nbsp; [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1/4", "1", "2", "1", "1/2", "1/2", "2", "2", "1/4", "1/8", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "canola oil", "salt", "ground black pepper", "all-purpose flour", "eggs", "parmigiano-reggiano cheese", "asiago cheese", "extra virgin olive oil", "lemon juice", "anchovy fillets", "ground black pepper", "salt", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.4 [FatContent] 37.2 [SaturatedFatContent] 7.3 [CholesterolContent] 177.4 [SodiumContent] 1105.1 [CarbohydrateContent] 44.7 [FiberContent] 2.3 [SugarContent] 2.1 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lemon Caper Sauce:   In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside. Chicken:  Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper. Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture.  Press to coat. . In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees. Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve. Drizzle prepared sauce over chicken when serving.
[Name] Mango Cranberry Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-16T14:26:00Z [Description] Make and share this Mango Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "mangoes", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 41.2 [FiberContent] 4.7 [SugarContent] 34.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir together cranberries, mango nectar and sugar in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes or until cranberries are popping and soft and mixture is slightly thickened (it will continue to thicken as it cools.] . Stir in mango and ginger and simmer for 15 minutes more.
[Name] Blended Mango Limeade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-16T18:42:00Z [Description] Make and share this Blended Mango Limeade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mango", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1 -2", "1", "1/2", NA] [RecipeIngredientParts] ["fresh mango", "lime juice", "maple syrup", "honey", "water", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 28.5 [FiberContent] 2.8 [SugarContent] 23.3 [ProteinContent] 1.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend all together except mint leaves. Serve with mint leaves and extra ice, if desired.
[Name] Instant Pot Pressure Cooker Macaroni and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2019-01-17T11:08:00Z [Description] I loved that everything can be thrown in a pot, and I don't have to mess with it or even have a stove to make this happen. Fast and easy. Recipe courtesy of No. 2 Pencil. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/82/yEiH9y5kRFyy9vvyAX1w_IMG_0847.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "3 -4", "12", "8", "8"] [RecipeIngredientParts] ["pasta shells", "macaroni", "water", "butter", "Dijon mustard", "kosher salt", "evaporated milk", "extra-sharp cheddar cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.9 [FatContent] 25.6 [SaturatedFatContent] 15.7 [CholesterolContent] 76.6 [SodiumContent] 1309.2 [CarbohydrateContent] 47.5 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 24.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In the stainless steel insert of the instant pot, combine dried pasta, water, butter, mustard, salt, and hot sauce. Lock instant pot lid in place and close vent. Use manual mode to set instant pot to high pressure for 4 minutes. Instant pot will take 10 to 15 minutes to come to pressure, then it will count down from 4 minutes. Once instant pot finishes 4 minute countdown, immediately turn pressure release valve to venting (quick release] and turn instant pot completely off. The keep warm mode should not be on to prevent overcooking the pasta. Once instant pot has released all the pressure, turn lid to open, keeping lid angled away from youth to prevent steam burns. Stir in evaporated milk, followed by shredded cheese by the handful. Continue stirring until cheese is completely melted. Serve immediately, or switch warm setting back on to keep warm.
[Name] Easy Pork Posole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-01-17T15:12:00Z [Description] I've made a number of posoles over the years; this is a new favorite. I really like the addition of cornmeal as a thickener, which also gives the finished product an extra helping of &quot;corniness.&quot; On the table can include extra lime wedges and chopped cilantro, thinly-sliced radishes, and shredded cabbage. From allrecipes.com [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "2", "4", "2", "2", "2", "2", "2", "1", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["canola oil", "onion", "water", "garlic cloves", "ground cumin", "ground coriander", "water", "chicken broth", "diced tomatoes", "cornmeal", "hominy", "cilantro", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.3 [FatContent] 22.9 [SaturatedFatContent] 6.3 [CholesterolContent] 68.0 [SodiumContent] 883.9 [CarbohydrateContent] 47.2 [FiberContent] 8.7 [SugarContent] 8.6 [ProteinContent] 30.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Season pork with salt and pepper.", "Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.", "Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.", "Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice." ]
[Name] Vegetarian West African Peanut Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-01-17T15:22:00Z [Description] Delicious and oh-so-easy soup recipe featuring the flavors of West Africa, from cookieandkate.com. If you serve it over a scoop of cooked brown rice, it makes a fabulous, heart-warming meal for a cold winter day. And, best of all, it's vegan! [Images] character(0) [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "Peanut Butter", "African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "4", "1", "1", "3/4", "1/2", NA, "1/4"] [RecipeIngredientParts] ["red onion", "fresh ginger", "garlic cloves", "salt", "tomato paste", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.0 [FatContent] 29.6 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 874.8 [CarbohydrateContent] 28.2 [FiberContent] 9.6 [SugarContent] 10.6 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.", "In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.", "Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts." ]
[Name] Bisquick Cinnamon Peach Cobbler [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2019-01-17T16:38:00Z [Description] Make and share this Bisquick Cinnamon Peach Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "Bisquick", "sugar", "milk", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.2 [FatContent] 15.2 [SaturatedFatContent] 8.6 [CholesterolContent] 35.1 [SodiumContent] 281.7 [CarbohydrateContent] 47.9 [FiberContent] 1.5 [SugarContent] 36.8 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 350 degrees. Melt butter in a 9x13” glass pan. In a mixing bowl, combine Bisquick, sugar, milk and cinnamon. Pour batter into bakin pan on top of the melted butter. Pour can of peaches over the top (do not drain].  Feel free to use an extra can of peaches - but drain the 2nd can. Bake for 45–50 minutes. Serve with vanilla ice cream -- yum!
[Name] Colorado Green Chili [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-17T16:52:00Z [Description] I love to smother burritos in green chili and cheese. &nbsp;This one is super mild and goes on everything....burritos, eggs, tacos, nachos....Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/86/kluIs652Sn2BZOZNJO7K_FA130770-F333-4805-9137-9D92991FD01E.jpeg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "2", "1", "1", "2", "1", "1/2", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["onion", "garlic", "rotel", "diced green chilies", "tomato sauce", "chicken broth", "chicken bouillon cubes", "cumin", "flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.5 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 17.4 [SodiumContent] 449.1 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 6.7 [RecipeServings] 18.0 [RecipeYield] 6 Cups [RecipeInstructions] ["Heat oil in a large sauce pot.  Brown pork pieces until browned.  Add onion and garlic.  Cook for 1 minute.  Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices.  Bring to a boil. Reduce heat and simmer for 30 minutes.", "In a mason jar - combine flour and water - give it 100 shakes to combine.  Bring pot to a boil and add flour mixture.  Let boil for 5 minutes while stirring to thicken.  Reduce heat back to simmer.  Eat!", "Add more Cumin and ground Red pepper to make it spicier.  Also jalepeno can be added." ]
[Name] Carne Asada Tacos With Mango Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT8H [TotalTime] PT8H10M [DatePublished] 2019-01-17T17:15:00Z [Description] Make and share this Carne Asada Tacos With Mango Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Mexican"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1", "2", "1", "1/2", "1", "1", "1", "1/4", "1", "2", "1", "1/4", "6", NA, NA] [RecipeIngredientParts] ["chipotle chile in adobo", "garlic clove", "lime juice", "canola oil", "soy sauce", "cilantro leaves", "honey", "chili powder", "kosher salt", "mango", "red onion", "lime juice", "cilantro", "chili powder", "flour tortillas", "avocado", "colby-monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.6 [FatContent] 29.1 [SaturatedFatContent] 7.6 [CholesterolContent] 102.8 [SodiumContent] 1741.0 [CarbohydrateContent] 77.3 [FiberContent] 5.6 [SugarContent] 30.4 [ProteinContent] 41.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Carne Asada: In a blender, combine chipotle pepper, garlic, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a plastic seal bag and pour in marinade; massage to coat evenly.  Refrigerate for at least 3 hours and not more than 8 hours. Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for about 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes.  Once meat has rested, slice steak across the grain diagonally. Mango Salsa: Combine all ingredients in a bowl and stir. Refrigerate until ready to serve. To Assemble: Warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Serve steak strips on the warmed tortillas with avocado, cheese then topping with mango salsa.
[Name] Short Rib Chili Nachos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H15M [PrepTime] PT1H30M [TotalTime] PT3H45M [DatePublished] 2019-01-17T17:54:00Z [Description] Make and share this Short Rib Chili Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "5", "1 1/2", "5", "2", "1", "1", "1/2", "2", "2", "1 -2", "2", "2", "1", "1", "1", "8", "4", "1", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["kosher salt", "black pepper", "garlic cloves", "onion", "chopped tomatoes", "cilantro stems", "dried oregano", "olive oil", "chili powder", "ground cumin", "ground coriander", "tomato paste", "lager beer", "corn tortilla chips", "cheddar cheese", "avocados", "lime, juice of", "salsa", "sour cream", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1462.7 [FatContent] 120.4 [SaturatedFatContent] 45.7 [CholesterolContent] 202.5 [SodiumContent] 2258.7 [CarbohydrateContent] 49.4 [FiberContent] 12.2 [SugarContent] 6.5 [ProteinContent] 47.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 325 degrees. Season short ribs with 3 teaspoons salt and the black pepper. Let rest while you prepare sauce. Place a large, dry Dutch oven over high heat. Add garlic, peppers and onion to the dry pan. Cook, turning occasionally, until lightly charred all over, about 10 minutes.  Remove pot from heat. Transfer garlic, peppers and onion to a blender. Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until smooth. Return Dutch oven to medium-high heat. Add the 2 tablespoons olive oil. Sear short ribs in batches, until well-browned all over, about 20 minutes. Transfer browned ribs to a bowl. Stir chile powder, cumin and coriander into the pot and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.]. Once ribs are cool enough to handle, remove from pot, reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon. Return meat to pot. Heat broiler. Spread tortilla chips on a rimmed baking sheet (or consider using a black iron skillets].  Top evenly with meat and sauce. Sprinkle cheese over the top. Broil until hot and cheese is melted, 1 to 2 minutes. In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste. Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over top.
[Name] Easy Stovetop Mac and Cheese [AuthorId] 2001928915 [AuthorName] Vicky S. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-01-17T20:57:00Z [Description] an easy, cheesy mac and cheese you can make on the stove without a roux! a dish that is sure to please! [Images] character(0) [RecipeCategory] High In... [Keywords] ["Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "8", "8", "8", "1"] [RecipeIngredientParts] ["water", "milk", "pasta", "American cheese", "cheddar cheese", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 670.3 [FatContent] 35.9 [SaturatedFatContent] 22.3 [CholesterolContent] 104.8 [SodiumContent] 941.8 [CarbohydrateContent] 51.3 [FiberContent] 2.0 [SugarContent] 1.8 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] in a medium saucepan or pot, place water and milk, over medium heat. (Do not allow to boil, or you will have a mess!]. when water and milk come to a simmer, add macaroni or pasta of your choice. Cook for 6 to 8 minutes, or until al dente. DO NOT DRAIN -- this becomes your sauce. lower heat to low, and add your cheeses, stir til melted. add pepper to taste. Enjoy this really cheeeesy mac and cheese!
[Name] Beef Stroganoff [AuthorId] 2002259970 [AuthorName] David C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-01-17T20:58:00Z [Description] Make and share this Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/4", "2", "1", "3", "2", "2", "1", "2/3", "1", "1"] [RecipeIngredientParts] ["onion", "butter", "flour", "beef broth", "Dijon mustard", "sour cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.9 [FatContent] 53.5 [SaturatedFatContent] 23.2 [CholesterolContent] 135.4 [SodiumContent] 1255.0 [CarbohydrateContent] 8.2 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] 1/2 quart [RecipeInstructions] ["Pound the steak, flatenning to 1/3\" thick; slice into 1/4\" strips against grain. Typical problem with this is toughness, so take steps to prevent.", "sprinkle with pinch of salt and pepper; of course, to taste.", "heat 1 T oil in skillet till smoky, scatter 1/2 the beef strips onto hot skillet for 30 seconds until browned. Turn beef quickly all at once, and leave for another 30 seconds. remove from heat. Beef may be slightly pink.", "another T of oil, and do same to other half.", "reduce heat to medium high, add butter and melt. then onions to cook for one minute. Then add mushrooms.", "Cook mushrooms till golden. make sure to get up all the scrapings/flavor bits off the pan.", "add flour, cook, stirring for one minute.", "Stir, then add sour cream and mustard. stir until incorporated (don't worry if it looks split, as sour cream will melt as it heats.", "Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes], adjust salt and pepper to taste.", "Add beef back in (including plate juices]. Simmer for 1 minute, then remove from stove immediately. (Note 4].", "notes:", "1. Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye] which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don't recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.", "Pork can also be used - pork stroganoff is found in Russia too.", "2. Any wheat flour is fine here, I use plain white flour (all purpose]. Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free].", "3. I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!", "4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.", "5. KEY STEPS in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it's raw inside - it is more important to get the beef out of the skillet after 60 seconds! The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.", "6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings], excludes pasta." ]