Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Turkey Bone Broth [AuthorId] 2002144249 [AuthorName] PTSD709 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2019-01-17T21:01:00Z [Description] This is a savory turkey bone broth you can make from the carcass of a roasted turkey. Make it in advance and store it to use in meals, soups, and stews. Modified Kettle & Fire recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/91/vuJ4Mc1MSWu1fm7xFbvg_Turkey-Bone-Broth-Recipe-1-1.jpg" [RecipeCategory] Clear Soup [Keywords] ["Stocks", "Poultry", "Meat", "Free Of...", "Christmas", "Thanksgiving", "Canning"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "1", "1", "2", "7", "2", "2"] [RecipeIngredientParts] ["turkey carcass", "onion", "garlic cloves", "parsley", "lemon peel", "bay leaves", "water", "carrots", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 5.8 [SodiumContent] 42.9 [CarbohydrateContent] 4.0 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 5 Quarts [RecipeInstructions] Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water. Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low]. Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later. (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew].
[Name] Great Grandma's Potato Salad [AuthorId] 2001233436 [AuthorName] grubb1019 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-01-17T21:01:00Z [Description] This is the recipe my mom's grandma used to make potato salad. It is by far the best potato salad I have ever eaten. The dressing is cooked before adding to the potatoes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "6", "1", "1/2", NA, "1/4", "3", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "hard-boiled eggs", "onion", "celery", "celery seed", "margarine", "eggs", "mustard", "granulated sugar", "white vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.3 [FatContent] 12.2 [SaturatedFatContent] 3.2 [CholesterolContent] 211.9 [SodiumContent] 1103.4 [CarbohydrateContent] 77.4 [FiberContent] 6.6 [SugarContent] 28.7 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes until soft (about 20 minutes], peel, and dice into bite sized pieces. Mix eggs, salad dressing, mustard, sugar, vinegar, and salt. Melt the margarine in a deep skillet and add dressing mix. Cook dressing on medium heat, stirring frequently, until boiling and pulling away from sides of pan. Pour dressing over diced potatoes, celery, hard boiled eggs, and onions. Mix well. Sprinkle on celery seed to taste. Refrigerate and serve when cooled.
[Name] Mom's Pumpkin Pie Recipe for Two Pies [AuthorId] 2001233436 [AuthorName] grubb1019 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-01-17T21:01:00Z [Description] This is the recipe my mom has always used. I'm not sure where the recipe came from, but everyone loves it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "2", "29", "1", "2", "2", "2", "18"] [RecipeIngredientParts] ["eggs", "flour", "pumpkin", "salt", "brown sugar", "evaporated milk", "pumpkin pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.5 [FatContent] 16.0 [SaturatedFatContent] 5.7 [CholesterolContent] 78.4 [SodiumContent] 444.9 [CarbohydrateContent] 61.5 [FiberContent] 1.6 [SugarContent] 36.7 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crusts. Preheat oven to 425 degrees. Beat all ingredients together. Pour into pie crusts. Bake pies for 15 minutes at 425 degrees. Reduce the oven temperature to 350 and back another 35 to 40 minutes.
[Name] Southwest Steak Nachos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-01-17T23:36:00Z [Description] Make and share this Southwest Steak Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "2", "1/2", "12", NA, "15", "2", "2", "2", "1", "1", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["green pepper", "colby-monterey jack cheese", "corn tortilla chips", "iceberg lettuce", "grape tomatoes", "butter", "flour", "half-and-half cream", "colby-monterey jack cheese", "Rotel Tomatoes", "salt", "pepper", "avocado", "mayonnaise", "sour cream", "buttermilk", "dried dill", "chives", "salt", "onion powder", "garlic", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1256.4 [FatContent] 82.9 [SaturatedFatContent] 38.3 [CholesterolContent] 225.3 [SodiumContent] 2179.6 [CarbohydrateContent] 73.8 [FiberContent] 8.1 [SugarContent] 7.7 [ProteinContent] 58.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 °F. Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30. Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers. Add cheese and southwest seasoning. Toss together. On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside. Directions for Salad: Combine lettuce and sliced tomatoes in a bowl. Set aside. Directions for Cheese Sauce: Before you start sauce, place nachos in oven for 10 minutes while you make your sauce. Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together. Add drained Rotel. Keep on low heat until ready to put on nachos. Directions for Dressing: Mix 1st five ingredients until smooth with a hand mixer. Add remaining ingredients and mix with a spoon or small hand whisk. Building the Nachos: Ladle cheese sauce over nachos and top with salad. Dress with avocado ranch dressing. Serve immediately!
[Name] SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-18T14:35:00Z [Description] Make and share this SAUERKRAUT SPAETZLE WITH GERMAN SAUSAGES recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", NA, "1", "3", NA, "1", "4"] [RecipeIngredientParts] ["spaetzle noodles", "onion", "bacon", "sauerkraut", "white wine", "butter", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.7 [FatContent] 49.8 [SaturatedFatContent] 19.4 [CholesterolContent] 110.3 [SodiumContent] 1566.8 [CarbohydrateContent] 8.4 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the Sauerkraut for about 15 minutes with some juniper berries, bay leaves and a dash of white wine. (Don‘t let it burn]. Cook the Spaetzle al dente in boiling salt-water. Melt three tablespoons of butter in a large pan. Sauté the chopped up onion and about 1 cup of diced bacon. (Be careful with the amount, depending on the saltyness of the bacon]. When the bacon is nice and crunchy, fry the Spaetzle in the same pan until they are just a bit golden. Add the cooked Sauerkraut and stir well. Season with salt and pepper. Just before serving, throw in the chopped parsley for some fresh color. Fry up the sausages and place on top of the Spaetzle.
[Name] Sausage and Sage Spaetzle [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-01-18T14:43:00Z [Description] Make and share this Sausage and Sage Spaetzle recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "4", "3"] [RecipeIngredientParts] ["spaetzle noodles", "mild sausage", "fresh sage", "heavy cream", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.8 [FatContent] 22.8 [SaturatedFatContent] 14.3 [CholesterolContent] 71.3 [SodiumContent] 118.2 [CarbohydrateContent] 2.0 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil on stove top. Stir in 2 packs spaetzle and cook over medium heat for 20 minutes or until tender. Remove from heat, before draining pull off 1/2 cup of the water for later use. Fry sausage and break into small crumbles, add salt and pepper to taste and add in fresh chopped sage. Once sausage is fully cooked, turn heat on low and add spaetzle back into pan, stirring until well integrated. Add in butter and heavy cream; stir until well integrated, also add the reserved 1/2 cup of drained water back into the pot, the starch will serve as a thickening agent. Mix well over low heat for approximately 5 minutes. Remove from heat and serve.
[Name] German Chocolate Cake With Coconut-Pecan Filling [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2019-01-18T17:41:00Z [Description] A spin on a classic adapted from Cook's Illustrated \| Cooking at Home with America's Test Kitchen 2006 \| America's Test Kitchen, 2005. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "6", "1/8", "2", "2 1/3", "1 1/2", "4", "1/4", "1/2", "2", "3/4", "12", "1", "2/3", "3/4", "4", "1", "3/4"] [RecipeIngredientParts] ["evaporated milk", "granulated sugar", "light brown sugar", "unsalted butter", "salt", "vanilla extract", "sweetened flaked coconut", "pecans", "bittersweet chocolate", "boiling water", "unbleached all-purpose flour", "baking soda", "unsalted butter", "granulated sugar", "light brown sugar", "table salt", "eggs", "vanilla extract", "sour cream"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 769.5 [FatContent] 47.1 [SaturatedFatContent] 24.8 [CholesterolContent] 185.0 [SodiumContent] 374.4 [CarbohydrateContent] 83.9 [FiberContent] 4.9 [SugarContent] 58.8 [ProteinContent] 10.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Make the pecan filling:", "1Whisk the yolks in a medium saucepan off the stove. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.", "Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they’ll turn soggy. Have a little patience.].", "Preheat the oven to 350°F (175°C]. Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.", "Make the German chocolate cake:", "Keep your oven at 350°F (175°C] and adjust an oven rack to the lower-middle position. Combine the chocolate and cocoa in a small bowl and then add the boiling water over. Let stand to melt the chocolate, about 2 minutes. Whisk until smooth and let stand until room temperature.", "Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.", "(Liner instructions: Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife \"draw\" a line around the base of your cake pan. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.].", "In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken; this is okay.] With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick. Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.", "Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.].", "Assemble the German chocolate cake:", "Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that’s cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.", "Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.]." ]
[Name] Homemade Baked Beans [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2019-01-18T19:35:00Z [Description] A quicker version of homemade baked beans using canned Northern beans.
[Name] Squid Ink Chicken Wings [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2019-01-18T21:27:00Z [Description] Make and share this Squid Ink Chicken Wings 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/53/79/99/V2mnycERSCWN4RpWZyZA_DSC05064-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/99/E9OlAx0RCqFEmOqQJlaQ_DSC05067-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/99/5CNHkOb7QbShScP87IDt_DSC05068-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/99/f00SiKITEWt7MK8GJ9pQ_IMG_2976.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/99/99BmD95aT6OdxQ18Tb8B_IMG_2981.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/79/99/s5ffEiZQpq7pGgh15lUg_IMG_2978.jpeg"] [RecipeCategory] Chicken [Keywords] ["Squid", "Poultry", "No Shell Fish", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "2", "4", "2", "1", "12 -15", NA, "1/2", "2", "1/4", "1/4", "1/4", "3", "2", NA, NA] [RecipeIngredientParts] ["beer", "ginger", "garlic cloves", "white pepper", "kosher salt", "chicken wings", "canola oil", "cornstarch", "white miso", "honey", "soy sauce", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1145.8 [FatContent] 49.9 [SaturatedFatContent] 13.9 [CholesterolContent] 226.4 [SodiumContent] 2586.4 [CarbohydrateContent] 97.7 [FiberContent] 4.6 [SugarContent] 37.5 [ProteinContent] 64.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add 3/4 cup of beer, 2 cloves of grated garlic, white pepper, 1 tablespoon of grated ginger, Sambal Oelek, and salt to a large glass bowl. Whisk to combine.", "Add the chicken wings and toss. Cover and refrigerate for 3 hours to overnight.", "Attach a thermometer to a heavy-bottomed Dutch oven and add enough canola oil to come up about 3-inches high. Heat to 350 degrees F.", "Meanwhile, add the rice flour and cornstarch to a large bowl and whisk to combine.", "Toss the marinated wings in the flour mixture. Be sure to allow any extra marinade to drip off before adding to the flour. Toss to coat.", "Carefully add the coated wings to the hot oil using metal tongs. Fry for 10 minutes, or until golden brown.", "Meanwhile, add the remaining beer, rice wine vinegar, miso paste, honey, squid ink, soy sauce, 2 cloves grated garlic, and remaining 1 tablespoon of grated ginger to a large pan over medium heat. Whisk to combine and let simmer for 8-10 minutes until reduced to about half.", "Carefully remove the cooked wings and add to a large bowl. Add hot sauce over the wings and toss until coated. Transfer to a serving platter and garnish with sesame seeds and cilantro." ]
[Name] RED VELVET BOOST [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-01-19T13:24:00Z [Description] This is a very healthy juice packed with vitamins, nutrients and antioxidants - the perfect natural recipe for healthy eating! VIDEO https://www.youtube.com/watch?v=qe-WH8d2f0U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ru4ZWDsASnnANWIBy1kF_Red-Velvet-Boost-2-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["carrots", "beet", "apple", "gingerroot", "celery ribs", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 64.8 [CarbohydrateContent] 18.9 [FiberContent] 4.7 [SugarContent] 12.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a juicer, combine all ingredient together and process until smooth and well incorporated. Serve immediately.
[Name] Monster Cookie Dough Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-19T22:58:00Z [Description] This really does take like raw cookie dough. Who knew. I didn't have any oats, but I substituted graham crackers. For the M&M's I used additional chocolate chips. Recipe courtesy of Something Swanky. Fast and easy. Serving size is estimated. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "1/4", "1/4", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "creamy peanut butter", "powdered sugar", "brown sugar", "all-purpose flour", "vanilla", "salt", "old fashioned oats", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.5 [FatContent] 32.0 [SaturatedFatContent] 16.8 [CholesterolContent] 46.0 [SodiumContent] 215.6 [CarbohydrateContent] 62.1 [FiberContent] 3.9 [SugarContent] 45.7 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use an electric mixer to beat together the cream cheese, butter, and peanut butter until smooth. Mix in the powdered sugar, brown sugar, flour, vanilla, and salt. Fold in the oatmeal, M&M's, and chocolate chips. Keep chilled until ready to serve. Serve with pretzels, apples, graham crackers, or butter crackers.
[Name] Lebanese Chicken Tawook [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-01-19T23:15:00Z [Description] Make and share this Lebanese Chicken Tawook recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Lebanese", "Southwest Asia (middle East]", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["20", "1", "2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "lemon", "garlic cloves", "salt", "pepper", "olive oil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.6 [FatContent] 7.1 [SaturatedFatContent] 1.3 [CholesterolContent] 90.7 [SodiumContent] 746.5 [CarbohydrateContent] 2.0 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tPlace chicken breasts cubes in a glass bowl or large re-sealable plastic bag. 2.\tAdd lemon juice, zest, grated garlic, salt and pepper to the chicken toss until chicken is evenly coated with marinade. Refrigerate for 20 minutes or up to overnight. 3.\tHeat pan over medium-high heat and add olive oil. Add chicken to the pan along with all of the marinade. Sauté chicken, stirring frequently, until lightly browned, about 5-7 minutes. 4.\tServe with fresh minced parsley on top.
[Name] Tartar Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-20T17:48:00Z [Description] I haven't found a store bought tartar sauce I like--it usually has a chemical after-taste. I decided to make my own instead of trying to buy what could be made so simply and inexpensively. This is pretty tasty stuff. I left out the sugar completely (I don't like my food to taste sweet whatsoever). Recipe courtesy of NatashasKitchen.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["mayonnaise", "dill pickle", "fresh dill", "fresh parsley", "lemon juice", "sugar", "fresh ground pepper", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 104.4 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl or container. Stir all together. Will keep in fridge for several days.
[Name] Caramel Popcorn [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2019-01-20T18:59:00Z [Description] I love to try different caramel corn recipes. This one did not disappoint. I skipped the salt (to me the popcorn is already salty enough unless I make homemade popcorn--I frequently use leftover movie or microwave popcorn). I didn't have any corn syrup at the last minute, but I substituted avave nectar which worked just fine. Recipe courtesy of www.dinnerthendessert.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/04/CcXqg7z4QWCFzUbr5cuh_IMG_0854.jpg" [RecipeCategory] Low Protein [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "2", "1/2", "1 1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "salt", "unsalted butter", "baking soda", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.1 [FatContent] 15.9 [SaturatedFatContent] 6.9 [CholesterolContent] 24.4 [SodiumContent] 381.5 [CarbohydrateContent] 35.1 [FiberContent] 1.2 [SugarContent] 23.8 [ProteinContent] 1.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place the popped popcorn into 2 large baking pans. Preheat oven to 200. Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 3 to 4 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will bubble rapidly. Immediately pour over the popcorn in the pans, and stir to coat. It is ok if the popcorn isn't completely coated yet because the oven will help us out. Bake for 45 minutes, but stir popcorn every 15 minutes. When it comes out of the oven, try to separate the pieces as much as you can before it cools completely.
[Name] 4-Cheese Lasagna [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2019-01-20T21:22:00Z [Description] Source: Gooseberry Patch. My first try at making lasagna in a slow cooker. Differences from oven-baked lasagna--the noodles were softer and this was a little looser overall. Even with letting it set, you had to be careful slicing and getting out of the cooker. The taste/flavor was awesome, so I will keep this in my arsenal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/CLxGshpXQt26nRFne7is_IMG_0271.JPG" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "1", NA, NA, "2", "1", "1", "4", "2"] [RecipeIngredientParts] ["ground beef", "tomatoes", "water", "salt", "pepper", "parmesan cheese", "small curd cottage cheese", "mozzarella cheese", "colby-monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.8 [FatContent] 22.1 [SaturatedFatContent] 11.6 [CholesterolContent] 79.1 [SodiumContent] 517.5 [CarbohydrateContent] 21.3 [FiberContent] 2.1 [SugarContent] 5.3 [ProteinContent] 28.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a skillet over medium heat, brown beef; drain and remove from heat. Stir in sauce, water and seasonings. In a bowl, combine Parmesan cheese and cottage cheese; set aside. In a large lightly greased slow cooker, spread some beef mixture; top with noodles, breaking them to fit in the slow cooker, if needed. Top with some beef mixture, some cottage cheese and some of both kinds of shredded cheese. Repeat layers 2-3 more times, ending with shredded cheese. Cover and cook on LOW setting for 3 1/2 -4 hours, until noodles are tender. Turn off slow cooker; let stand for 10 minutes before serving.
[Name] Green Chile Frittata [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-01-21T05:24:00Z [Description] from SF a La carte '79 edition, Bill Mann got us hooked on this years ago. I've made this with part pepper Jack sometimes. Delicious! I also sometimes serve salsa (Pace or similar) either warmed or room temp as a "sauce". (serves 8 as luncheon, breakfast dish, 12 as hors d'oeuvres.) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Mexican", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "10", "1/4", "2", "1", "3", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "eggs", "butter", "small curd cottage cheese", "monterey jack cheese", "diced green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.5 [FatContent] 37.2 [SaturatedFatContent] 21.1 [CholesterolContent] 323.3 [SodiumContent] 1248.5 [CarbohydrateContent] 11.0 [FiberContent] 0.8 [SugarContent] 3.4 [ProteinContent] 29.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Butter 9x13 shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Pour mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve very hot.
[Name] Shrimp De Jonghe [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-01-21T06:33:00Z [Description] https://www.chicagotribune.com/dining/recipes/ct-classic-shrimp-recipes-20150106-column.html The headnote for this recipe when published in 2005 read: "Shrimp de Jonghe is a Chicago survivor, having endured Prohibition police raids that closed Henri de Jonghe's Monroe Street hotel and restaurant where the dish was created—though nobody is sure whether it was invented by de Jonghe or his chef Emil Zehr. This simple recipe is a close approximation of the delicious original." See also: https://www.cookingchanneltv.com/restaurant-guide/il/chicago/gene-and-georgetti-restaurant [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "3", "1", "1/4", "1 1/2", "1/2", "2", "1 1/2", "2", "1", "2", "1/2", "1/8"] [RecipeIngredientParts] ["water", "onion", "celery rib", "black peppercorns", "bay leaf", "salt", "unsalted butter", "dry sherry", "white wine", "fresh parsley", "shallot", "garlic cloves", "sweet paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.5 [FatContent] 27.0 [SaturatedFatContent] 15.3 [CholesterolContent] 275.5 [SodiumContent] 1429.8 [CarbohydrateContent] 33.3 [FiberContent] 2.4 [SugarContent] 3.2 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] 1. Heat the water, onion, celery, peppercorns, bay leaf and salt to a boil in a large saucepan over medium-high heat. Add the shrimp; cover. Return to a boil; drain. Run shrimp under cold water to cool. 2. Peel shrimp; transfer to a large bowl. Add half of the melted butter and the sherry; toss to mix. 3. Heat the oven to 400 degrees. Combine the remaining melted butter and one third of the bread crumbs in a small bowl. Stir in the parsley, shallots, garlic, paprika and red pepper. 4. Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Top with half of the remaining bread crumbs. Top with remaining shrimp mixture, then remaining bread crumbs. Bake until the crumbs are lightly browned, about 10 minutes. Shrimp DeJonghe. Gene & Georgettis, Chicago notes from video: butter (clarified?], shallots, 1 oz garlic. Saute fresh jumbo jumbo prawns, s&p bread crmbs (from dried breadsticks]. chick broth, add 3 oz wine cover, reduce by half, serve.
[Name] Coconut Curry Shrimp With Spicy Peanut Noodle [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-21T07:42:00Z [Description] http://easy.betterrecipes.com/coconut-curry-shrimp-with-spicy-peanut-noodle.html
[Name] 48 H Hollywood Fasting Drink [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-01-21T13:01:00Z [Description] Make and share this 48 H Hollywood Fasting Drink recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/puvI3K9oQLWqUQX6RlPZ_EC_48%20h%20Hollywood%20fasting%20drink.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "2", "2", "1", "1 -2"] [RecipeIngredientParts] ["banana", "apple", "oranges, juice of", "honey", "mineral water", "tap water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.6 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 94.5 [FiberContent] 8.4 [SugarContent] 64.7 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] 10 portions [RecipeInstructions] Cut banana and apple into smaller chunks, put in a blender or mixer. Add orange and lemon juice and honey, blend until smooth. Add grape or red berries juice, stir. Transfer to a 2 l jug. Add mineral or tap water, stir. keep cool in the fridge and sip the juice throughout the day. This amount is enough for 1 day.
[Name] Pineapple Whip Dessert [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] nan [PrepTime] PT2H30M [TotalTime] PT2H30M [DatePublished] 2019-01-22T19:27:00Z [Description] Make and share this Pineapple Whip Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "3/4"] [RecipeIngredientParts] ["crushed pineapple", "lemon juice", "lime juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.2 [FatContent] 22.2 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 25.0 [CarbohydrateContent] 46.0 [FiberContent] 1.6 [SugarContent] 41.2 [ProteinContent] 2.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, but reserve 5 tablespoons of juice. Blend first 5 ingredients (drained pineapple, lemon juice, lime juice, sugar, reserved pineapple juice] in a blender, blend until smooth. Pour into a container that freezes well. (I used a small pampered chef aluminum bowl with lid]. Place in freezer for 1 1/2 hours of until slushy.I. Whip whipping cream until it peaks. Fold into slushy pineapple mixture. Return to freezer for 1 hour. Spoon into 3 separate glasses (1 1/2 cups each]. Top each with 1 tablespoon of reserved juice and 1 tablespoon of reserved crushed pineapple. Add on your own additions, cherry, chopped walnuts, pineapple syrup.I. Generously serves 3.
[Name] Roasted Kabocha and Kale Salad [AuthorId] 961362 [AuthorName] 1820farm [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2019-01-22T19:28:00Z [Description] Like autumn on a plate, this salad embodies the best of fall seasonal produce. Hearty roasted kabocha squash, tart dried cranberries, and springy fresh kale all combine for a filling salad that threatens to grab the spotlight for family dinner. No need for a store-bought dressing, this meal has enough flavors from the various components to stand on its own. Massaging the kale helps make it slightly softer, resulting in a more palatable texture for those turned off by the naturally coarse greens. Switch out dried cherries for the cranberries to add a more tart spin to the dish. - From Cooking Light [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "2", "1/2", "1/2", "6", "6", "1 1/2", "2", "1/2", "2", "8"] [RecipeIngredientParts] ["olive oil", "black pepper", "salt", "dried cranberries", "red wine vinegar", "brown sugar", "mustard seeds", "red onion", "fresh lemon juice", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 5.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 220.7 [CarbohydrateContent] 25.8 [FiberContent] 4.4 [SugarContent] 8.2 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Step 1. Preheat oven to 375°F. Step 2. Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once. Step 3. While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed. Step 4. Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain. Step 5. Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.
[Name] Giordano's Copycat Pizza Sauce (No Cook!) [AuthorId] 1522598 [AuthorName] rothiii [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-01-22T19:28:00Z [Description] Ok, guys. After countless attempts at making one of best pizza sauces, this my "master pizza sauce". Believe me when I tell you, I think that I nailed it! All Chicagoans that have had my sauce say it's Giordano's spot on. The BEST thing is....... you don't have to cook it! Enjoy!! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["tomato puree", "oregano", "basil", "marjoram", "garlic powder", "fresh ground black pepper", "thyme", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 173.5 [CarbohydrateContent] 10.2 [FiberContent] 2.0 [SugarContent] 5.6 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] 1-2 Pizzas [RecipeInstructions] "Whisk all ingredients together. Let sit "a couple-two-tree" hours. What could be easier?! This sauce is good for one deep dish or two thin crust pizzas. This also makes a good pasta sauce using some freshly made meatballs and sausage. Just let them gently simmer in the sauce for an hour. If you make this sauce for meatballs, don't stir the sauce too briskly. You'll wind up with meat sauce (which may not be a bad thing!)."
[Name] Quick and Easy Gluten Free Baked Potato Soup (Instant Pot) [AuthorId] 439759 [AuthorName] wyojess [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-22T19:29:00Z [Description] Make and share this Quick and Easy Gluten Free Baked Potato Soup (Instant Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Pressure Cooker", "< 60 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1", "32", "3/4", "3/4", "1", "1", "4", "1/2", "1", "1/2", "3"] [RecipeIngredientParts] ["bacon", "russet baking potatoes", "water", "chicken broth", "salt", "pepper", "sweet onion", "cornstarch", "water", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.4 [FatContent] 7.5 [SaturatedFatContent] 3.9 [CholesterolContent] 18.4 [SodiumContent] 414.1 [CarbohydrateContent] 22.8 [FiberContent] 2.6 [SugarContent] 4.3 [ProteinContent] 7.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Add 1 Celsius water back into pressure cooker and place peeled potatoes on wire trivet. Set pot to 15 minutes, high pressure.", "While potatoes cook, cut bacon into 1/2 inch strips using kitchen shears. Cook until crispy in a large pot (you will later use this pot for your soup]. Pour off most of the grease into a heat-resistant glass mug to cool.", "Add in onion and sauté until tender. Drain off any additional grease (you can soak it up with a paper towel].", "Add in chicken broth, salt, pepper, and frozen peas and bring to a boil.", "When potatoes finish cooking, quick release the steam and move to a cutting board using tongs. Cut into cubes and dump into the soup pot.", "Boil for 5 minutes.", "Dissolve cornstarch into cool water. Pour into boiling soup and cook an additional 5 minutes, stirring often. Soup will thicken.", "Turn heat to medium-low. Add in cheese, sour cream, and milk. Heat until cheese is melted into soup and soup is smooth. Do not boil.", "Serve and enjoy! Refrigerate leftover soup for an easy lunch or dinner! You can also freeze leftovers, but the soup will not be as smooth." ]
[Name] No Bake Cookies [AuthorId] 2002401674 [AuthorName] lcarr946 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-01-22T19:30:00Z [Description] Some people have problems with their no bakes not setting. This recipe should fix that problem.           So easy and so tasty.  [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "2", "2/3", "1/2", "2/3", "2 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "peanut butter", "oatmeal", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.8 [FatContent] 40.3 [SaturatedFatContent] 16.2 [CholesterolContent] 51.2 [SodiumContent] 333.8 [CarbohydrateContent] 121.7 [FiberContent] 8.3 [SugarContent] 84.7 [ProteinContent] 17.1 [RecipeServings] 5.0 [RecipeYield] 24 Cookies [RecipeInstructions] In medium saucepan, add butter, sugar, cocoa, and milk, then stir. Turn on medium heat. . Bring to a boil, then boil for 1 minute. Remove from heat and allow boiling to stop. Stir, then stir in peanut butter, oatmeal, then vanilla. Drop spoonfuls of the mix on parchment paper and wait 15 minutes to set.
[Name] Sidneys Just South Cold Cherry Soup [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-01-22T19:31:00Z [Description] Make and share this Sidneys Just South Cold Cherry Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["sour cherries", "sugar", "cinnamon sticks", "heavy cream", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.1 [FatContent] 22.6 [SaturatedFatContent] 13.8 [CholesterolContent] 81.5 [SodiumContent] 30.7 [CarbohydrateContent] 78.3 [FiberContent] 3.4 [SugarContent] 68.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Refrigerate Wine and heavy cream for several hours. Drain Cherries. Place in sauce pan with cinnamon sticks, barely cover with water and add sugar. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and let cool. When cherries have cooled, put in refrigerator for several hours until fully chilled. Just before serving add wine to cherries and mix thoroughly, then stir in the heavy cream. Remove the cinnamon sticks. Serve in chilled soup bowls.
[Name] Santa Fe Lima Bean Soup [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-01-22T19:31:00Z [Description] Make and share this Santa Fe Lima Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/4", "1", "4", "1/2", "1", "3", "3", "1"] [RecipeIngredientParts] ["onion", "garlic powder", "fresh garlic clove", "water", "bacon", "dried baby lima beans", "salt", "ground black pepper", "tomatoes", "brown sugar", "parsley flakes", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.6 [FatContent] 11.6 [SaturatedFatContent] 3.7 [CholesterolContent] 15.4 [SodiumContent] 2116.7 [CarbohydrateContent] 72.6 [FiberContent] 21.1 [SugarContent] 19.1 [ProteinContent] 22.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook bacon in a large pan or dutch oven till crisp then remove the bacon. To the fat, add chopped onion and garlic , Saute for 5 minutes then remove from heat. Add beans, water, salt, pepper and bacon. Return to heat and bring to boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are just tender. Add the tomatoes and brown sugar. Cover and simmer 1 hour until beans are very soft. Stir in Parsley flakes and chili powder. Cover and simmer 15 minutes longer.
[Name] Patrick's from Sidneys Just South Cabbage Soup [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-01-22T19:31:00Z [Description] 1 Large Onion, minced 1/2 T Butter 1 small head cabbage 4 Cups beef stock 1/2 C sour cream 2 Sprigs finely chopped parsley [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "butter", "cabbage", "sour cream", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.8 [FatContent] 7.9 [SaturatedFatContent] 4.6 [CholesterolContent] 18.8 [SodiumContent] 970.4 [CarbohydrateContent] 16.7 [FiberContent] 6.1 [SugarContent] 9.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute Onion in butter. Shred the cabbage finely and add to onion. Toss Cabbage in butter. Add the beef stock and bring to boil. reduce heat immediately and cook for 8-10 minutes. Serve with sour cream and garnish with parsley.
[Name] Cabbage Soup from Sideny's Just South [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-01-22T19:32:00Z [Description] Make and share this Cabbage Soup from Sideny's Just South recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "4", "2", "2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["cabbage", "onions", "butter", "flour", "water", "tomatoes", "salt", "pepper", "brown sugar", "lemon juice", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 1321.0 [CarbohydrateContent] 32.5 [FiberContent] 8.1 [SugarContent] 18.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in large dutch oven. Saute cabbage and onions , chopped. 2 Sprinkle in flour and mix. 3 . Gradually add the water, then the rest of the ingredients. 4 . cook for 30 minutes or longer until cabbage is cooked as you like it. Serve hot with buttered slices of toasted bread.
[Name] Tomato and Cucumber Salad [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-22T19:33:00Z [Description] Make and share this Tomato and Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1", "1", "1", "1/3", "4 -6"] [RecipeIngredientParts] ["cucumbers", "fresh tomatoes", "onion", "fresh basil", "cilantro", "parsley", "salt", "pepper", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.9 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 593.5 [CarbohydrateContent] 15.2 [FiberContent] 3.1 [SugarContent] 7.8 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop tomato, cucumber and onion finely. Mix vegetables with rest of ingredients. Salt and pepper to taste. Cover and refrigerate at least 2 hours.
[Name] Almond Croissants [AuthorId] 2002297473 [AuthorName] rigbyblue [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2019-01-22T19:34:00Z [Description] A wonderful quick version of an Almond Croissant when you don’t have a lot of time. People will think you spent hours making pastry.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002297473/Vvg1hAK3ScyAhHXhPJ3u_10155806676996363.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "European", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "3", "1/4", "2", "1/2"] [RecipeIngredientParts] ["almond paste", "confectioners' sugar", "frozen puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.0 [FatContent] 6.4 [SaturatedFatContent] 0.8 [CholesterolContent] 31.1 [SodiumContent] 2.8 [CarbohydrateContent] 9.8 [FiberContent] 1.1 [SugarContent] 7.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 16 Pastries [RecipeInstructions] Preheat oven to 400 degrees. Line sheet pan with parchment paper. Using a stand mixer with paddle or a hand held mixer, beak up almond paste thoroughly. Blend in 2 egg yolks, sugar and extract. Set aside. Unroll puff pastry and cut each sheet into triangles. I buy the pre-rolled sheets to make life easier. I find it makes it more consistent. If you have to roll it out, it should be about a 12x16 inch rectangle. Put a spoonful of filling along the wide end of the triangle and roll into croissant shape. Continue to shape rest of pastries. I wet my finger with water to secure the top of the triangle at the end of rolling. Mix remaining egg yolk with 1 tbsp of water and lightly brush each pastry with the egg wash. Sprinkle on sliced almonds ensuring they stick. Bake 14-16 minutes until golden brown. WATCH CAREFULLY. Remove from oven and place each pastry on a cooling rack. Sifts icing sugar on warm pastries and enjoy!
[Name] Gooey Caramel Cookie Cake [AuthorId] 2001751165 [AuthorName] abigail.mcquaid [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-01-22T20:00:00Z [Description] Gooey layers of cookie and marshmallow and caramel. Mess of sugary goodness. Best with whipped cream. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1/3", "2", "1/2"] [RecipeIngredientParts] ["miniature marshmallow", "white chocolate chips", "butter", "brown sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.1 [FatContent] 21.2 [SaturatedFatContent] 10.5 [CholesterolContent] 37.1 [SodiumContent] 253.8 [CarbohydrateContent] 51.4 [FiberContent] 0.7 [SugarContent] 22.1 [ProteinContent] 2.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350. press 1/2 cup of the cookie dough on the bottom of the pan. put the marshmallows and 1/8 cup of the white chocolate chips in the pan and set aside. in a small saucepan melt butter on low heat. whisk in brown sugar and salt. remove from heat. pour into pan. spread the rest of the cookie dough on top. sprinkle the rest of the white chocolate chips on top. bake in oven for 5 - 10 min. let cool. serve with whipped cream.
[Name] Little Gem Salad With Buttermilk Shallot Dressing [AuthorId] 2002402596 [AuthorName] samk89 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-01-22T20:00:00Z [Description] Fresh salad with fresh herbs, homemade creamy buttermilk dressing, and pickled shallots. The dressing and shallots make enough for multiple salads. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1/3", "1/3", "1", "1/4", "3/4", "1/2", "3", "1", "1", "2", "2", "2 1/2", "1", "1/2", "1/4", "1/4", "3", NA] [RecipeIngredientParts] ["shallots", "white vinegar", "water", "sugar", "kosher salt", "buttermilk", "sour cream", "shallot", "garlic clove", "lemon juice", "kosher salt", "canola oil", "bibb lettuce", "romaine lettuce", "fresh dill", "fresh chives", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 931.1 [FatContent] 97.5 [SaturatedFatContent] 9.9 [CholesterolContent] 94.2 [SodiumContent] 959.8 [CarbohydrateContent] 13.1 [FiberContent] 2.6 [SugarContent] 6.1 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For Pickled Shallots: In a small saucepan, bring the vinegar (1/3 c], water (1/3 c], sugar (1 T], and salt (1/4 t] to a boil over high heat until the sugar dissolves. While the liquid is boiling, thinly slice the shallots and put in a glass container. Pour the boiling mixture over shallots and let cool to room temperature. Cover and refrigerate overnight, up to 3 months. For Dressing: In a blender, combine the buttermilk (3/4 c], sour cream (1/2 c], egg yolks (3], shallot (1], garlic (1 clove], lemon juice (2 T] and salt (2t] on high 20 to 30 seconds. WIth the blender running on medium speed, stream in the oil (2.5 c] until emulsified. Refrigerate up to 2 weeks. For Salad: Wash and tear lettuce into small pieces. Cut herbs into small sprigs. Combine bibb or butter lettuce, romaine, dressing, pickled shallots, chives, dill, toasted panko, salt and pepper.
[Name] Sloppy Lasagna (Instant Pot) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2019-01-23T03:04:00Z [Description] Make and share this Sloppy Lasagna (Instant Pot) 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/53/80/23/Tj8D7hMHRzS9AaiRmTjJ_IMG_0860.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1/4", "1", "1", "1", "2", "1", "1/2", "1/2", "1", NA, "8"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "yellow onion", "fresh thyme sprig", "oregano sprig", "salt", "fresh ground black pepper", "carrot", "celery rib", "garlic cloves", "chopped tomatoes", "crushed tomatoes", "tomato puree", "water", "water", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.1 [FatContent] 41.4 [SaturatedFatContent] 19.4 [CholesterolContent] 138.4 [SodiumContent] 744.1 [CarbohydrateContent] 10.7 [FiberContent] 2.3 [SugarContent] 5.4 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.", "When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.", "Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.", "Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.", "Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.", "Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.", "Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.", "Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving." ]
[Name] Easy Goulash [AuthorId] 865759 [AuthorName] veganmeister [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-01-23T19:36:00Z [Description] Make and share this Easy Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "1", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["onions", "green peppers", "macaroni", "diced tomatoes", "ketchup", "garlic powder", "pepper", "chili powder", "extra virgin olive oil", "avocado oil", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.3 [FatContent] 5.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 762.3 [CarbohydrateContent] 80.9 [FiberContent] 10.3 [SugarContent] 29.9 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 1 Pot [RecipeInstructions] Boil and drain the macaroni and set aside. sautee the meat, drain any excess fat, set aside. Heat the oil and sauté the green peppers and onions for about 5 minutes. combine all ingredients and seasonings (add butter if you choose at this point] and simmer for about 30 minutes. serve with your choice of bread.
[Name] Simple Savory Tamale Pie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2019-01-23T20:47:00Z [Description] Simple Savory Tamale Pie is delicious comfort food on a cold winter night! This scrumptious one dish meal is ready in less than an hour and will feed a hungry family of 6! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/3oMVHswWTa6RjvS0VwVo_a.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "2", "1", "1 1/3", "3/4", "1/3", "2", "1", "1/4", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "sweet onion", "diced tomatoes", "tomato paste", "garlic powder", "black pepper", "dried oregano", "ground cumin", "flour", "cornmeal", "baking powder", "milk", "butter", "egg", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.1 [FatContent] 24.4 [SaturatedFatContent] 11.9 [CholesterolContent] 114.0 [SodiumContent] 540.7 [CarbohydrateContent] 57.1 [FiberContent] 4.7 [SugarContent] 17.2 [ProteinContent] 24.4 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 350 degrees. Clean and chop onion; clean and dice the hot pepper ( I use cherry hot poppers, but any type of hot pepper will work, depending on your tastes]. This ingredient can be omitted. Brown the ground beef, onion and pepper in a medium skillet over medium high heat until nicely browned and meat is no longer pink. Drain excess fat and add to the beef the tomatoes, tomato paste and spices. Mix well and press into a buttered 11\" x 7\" baking dish. Set aside. Prepare the corn muffin batter: In a medium bowl, combine the flour, corn meal, sugar and baking powder. Add the milk, melted butter and egg. Mix well and spoon over the meat mixture. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until topping is cooked through and lightly browned. Serves 6. Simple Savory Tamale Pie is delicious comfort food on a cold winter night! This scrumptious one dish meal is ready in less than an hour and will feed a hungry family of 6!
[Name] Salmon Noodle Casserole [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-01-23T22:51:00Z [Description] most kitchens have all the ingredients on hand. Good on a cold day. From Farm Journal Cooking For Company. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "8", "1", "1/2", "1/4", NA, "1/2", "1", "1/4"] [RecipeIngredientParts] ["salmon", "frozen green peas", "onion", "mayonnaise", "milk", "dried dill", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.7 [FatContent] 8.9 [SaturatedFatContent] 2.6 [CholesterolContent] 75.0 [SodiumContent] 481.1 [CarbohydrateContent] 43.4 [FiberContent] 5.5 [SugarContent] 5.9 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl mix salmon, peas, noodles and onion together. Stir together mayonnaise and milk and then stir into the soup. pour the mayonnaise and soup mixture over the noodle mixture and combine. spread in a greased 9x13 baking dish. sprinkle the cheese over the top. bake at 350 degrees for 25 minutes.
[Name] Apricot Brandy Ice Cream [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2019-01-23T23:11:00Z [Description] Make and share this Apricot Brandy Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "4", "1", "1", "4"] [RecipeIngredientParts] ["heavy cream", "half-and-half", "cinnamon", "apricot brandy", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1016.0 [FatContent] 96.6 [SaturatedFatContent] 59.0 [CholesterolContent] 481.3 [SodiumContent] 215.4 [CarbohydrateContent] 28.0 [FiberContent] 2.5 [SugarContent] 7.7 [ProteinContent] 15.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] heat half and half and heavy to simmer. heat heavy cream and half and half to simmer. add apricot preserves remove from heat let mixture cool add apricot brandy. add eggs white and yolk. add food coloring. Blend with mixer and place in ice cream maker. serve when semi hard.
[Name] Smoked Haddock and Leek Risotto [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-01-23T23:31:00Z [Description] I was looking for something to do with smoked haddock rather than "Finnan Haddie," and found this recipe on the BBC website. I made minor adjustments to the amounts to fit U.S. measures. [Images] character(0) [RecipeCategory] Medium Grain Rice [Keywords] ["Rice", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 3/4", "24", "8", "1", "3", "4"] [RecipeIngredientParts] ["butter", "leek", "arborio rice", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.7 [FatContent] 12.1 [SaturatedFatContent] 6.2 [CholesterolContent] 118.0 [SodiumContent] 1215.2 [CarbohydrateContent] 76.6 [FiberContent] 3.5 [SugarContent] 4.0 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1.\tHeat oven to 375. Heat the butter in a large ovenproof dish or pot over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.", "2.\tAdd the stock and milk, bring to the boil and bubble for 5 mins before setting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.", "3.\tFold in the creme fraiche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will wilt the spinach." ]
[Name] Oatmeal Apple Breakfast Cookies [AuthorId] 227974 [AuthorName] Tammy F. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-01-24T04:53:00Z [Description] Make and share this Oatmeal Apple Breakfast Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1 1/2", "1/8", "3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "cinnamon", "salt", "coconut oil", "egg", "vanilla extract", "brown sugar", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.7 [FatContent] 4.5 [SaturatedFatContent] 3.2 [CholesterolContent] 15.5 [SodiumContent] 78.8 [CarbohydrateContent] 20.9 [FiberContent] 1.9 [SugarContent] 10.1 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] Whisk together the oats, flour, baking powder, cinnamon, salt, in a large bowl. In a medium bowl whisk together coconut oil, egg, brown sugar and vanilla. Add the wet mixture into the flour mixture until incorporated. Fold in the apples. Chill in the refrigerator for 30 minutes. Preheat oven to 325 degrees. Cover baking sheet with parchment paper. Drop 14 rounded spoonful's on to the parchment covered baking sheet. Bake 13 to 15 minutes. Cool for 10 minutes before removing from baking sheet. Enjoy.
[Name] Pumpkin Spice Dog Treats [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-01-24T15:20:00Z [Description] I got this recipe from Rover.com. I work in a grooming salon and a surprising number of dogs have food allergies. This recipe is mostly acceptable, even for the pickiest of pups. It's pretty easy. I don't cut them into shapes because I bake a LOT of them, but you can certainly roll them out and use cookie cutters. The dough doesn't rise or spread, so you can put them right up against each other on the cookie sheet.* Also, if you have trouble finding oat flour you can put an equal amount of Old Fashioned Oatmeal in a food processor and pulse until it is a coarse flour consistency. Measure again to be sure that you have an accurate amount. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1 1/3", "1", "2/3", "2", "2", "2", "1/2", "1", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["tapioca flour", "baking powder", "cinnamon", "turmeric", "ginger", "allspice", "clove", "vanilla extract", "coconut oil", "egg", "pumpkin", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.9 [FatContent] 0.7 [SaturatedFatContent] 0.5 [CholesterolContent] 3.7 [SodiumContent] 16.4 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] 50.0 [RecipeYield] 50 Treats [RecipeInstructions] Preheat oven to 350' and move oven racks to the middle. Combine dry ingredients in a medium sized bowl. Add wet ingredients, beating well after each addition. Place rounded teaspoonfuls onto baking sheets lined with parchment paper and flatten slightly. Bake for 30 minutes, turn off the oven but leave the treats inside to cool for extra crunch.
[Name] SLOW COOKER BEEF BARLEY SOUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-01-24T15:32:00Z [Description] Hearty, tasty, healthy and comforting, this soup is just what you need during the cold winter months! VIDEO https://www.youtube.com/watch?v=j-Gmtd1rbRk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/NCCXdASPTESaiLXejwGI_Slow-Cooker-Beef-Barley-Soup-3_Fotor-1024x768.jpg" [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "2", "1", "2", "2 1/2", "2 1/2", "1/4", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "olive oil", "carrots", "celery", "garlic cloves", "diced tomatoes", "tomato paste", "low sodium chicken broth", "low sodium beef broth", "dry red wine", "pearl barley", "Worcestershire sauce", "dried rosemary", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.5 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 367.3 [CarbohydrateContent] 17.9 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside. In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on “High” or 8 hours on “Low”, or until beef is tender and vegetables are cooked. If using stove top instead of slow cooker, simmer for 1 hour on medium heat.
[Name] ESCARGOT Con FUNGHI in VOL-Au-VENT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-01-24T16:10:00Z [Description] This recipe is elegant and delicious! The blend of escargots in a beautiful mushroom sauce makes it an appetizer you'll be proud to serve. VIDEO https://www.youtube.com/watch?v=xdcXwC0ApPY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Q1mkysoJS8SZnlaxEi3Y_Escargot-ai-Funghi-6_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "2", "6", "1/4", "1/4", "1", "3/4", "1", "1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["shallot", "garlic cloves", "white button mushrooms", "sea salt", "low sodium chicken broth", "cognac", "heavy cream", "fresh basil", "black pepper", "puff pastry shells", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.8 [FatContent] 20.9 [SaturatedFatContent] 12.4 [CholesterolContent] 93.6 [SodiumContent] 214.6 [CarbohydrateContent] 11.8 [FiberContent] 2.3 [SugarContent] 4.3 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium deep skillet over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Add garlic and sauté for 1 minute. Add mushrooms, sprinkle a little salt and sauté until reduced by half their size. Add chicken broth, cognac and cream. Stir well, bring to a simmer and cook until sauce thickens, about 10 minutes. Add escargot, black pepper and basil; simmer for 6-7 minutes or until escargots are heated through.", "Meanwhile, bake puff pastry according to directions. Spoon escargot mixture into baked pastry shells and garnish with parsley. Place the cap and serve immediately." ]
[Name] Beef Stroganoff from Cooks Illustrated [AuthorId] 2002223247 [AuthorName] v3212 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-24T16:46:00Z [Description] Cooks Illustrated says: To build flavor, we browned the beef and mushrooms in the same pan and used beef broth to deglaze the pan and build a potent sauce. We added chicken broth, tomato paste, onion, brown sugar, and wine for flavor, a little flour for thickening, and sour cream for creaminess and tang. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "12", "1", "3/4", "1/2", "1", "1", "1", "1 1/2", "1", "1/2", "1/2", "1/3", "8"] [RecipeIngredientParts] ["white button mushrooms", "beef tenderloin", "low sodium beef broth", "unsalted butter", "onion", "tomato paste", "dark brown sugar", "all-purpose flour", "low sodium chicken broth", "dry white wine", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.5 [FatContent] 30.2 [SaturatedFatContent] 11.7 [CholesterolContent] 137.8 [SodiumContent] 96.8 [CarbohydrateContent] 50.1 [FiberContent] 3.1 [SugarContent] 6.3 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.", "1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.", "2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.", "3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.", "4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles." ]
[Name] BEEFY TOMATO MACARONI SOUP [AuthorId] 1802883096 [AuthorName] Barbara M. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-24T21:39:00Z [Description] This soup is so easy to put together. Combine ground beef, onions, garlic , jarred spaghetti sauce, chicken stock, small pasta and seasonings and you have the most delicious soup. This will become part of your regular rotation soups.. it's a must try! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802883096/9rJ19BLiT8OkjNqw302s_20190113_14223.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "3", "2", "1/4", "1", "1", "1", "1", "4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "olive oil", "onion", "garlic cloves", "salt", "ground black pepper", "rotel", "oregano", "ground cayenne pepper", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.0 [FatContent] 24.3 [SaturatedFatContent] 8.6 [CholesterolContent] 72.1 [SodiumContent] 1502.4 [CarbohydrateContent] 31.4 [FiberContent] 2.6 [SugarContent] 9.7 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine. Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes. Whisk in the cream cheese until smooth then add 1/2 of the fresh basil. Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking. Spoon into bowls and garnish with the leftover basil. *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.
[Name] Salisbury Steak (Ground Beef) W/ Mushroom Gravy [AuthorId] 2002312797 [AuthorName] givemiamore [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-24T21:40:00Z [Description] My husband loves this recipe from the Taste of Home. It's easy to make and tastes delicious, making a gravy sauce that is great for a side of mashed potatoes or egg noodles. Very unique flavoring with mushroom, mustard, Worcestershire, and horseradish. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Steak", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/4", "1/4", "1/2", "1/8", "1 1/2", "1 -2", "1/2", "2"] [RecipeIngredientParts] ["prepared mustard", "Worcestershire sauce", "egg", "onion", "salt", "pepper", "ground beef", "canola oil", "water", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.4 [FatContent] 35.2 [SaturatedFatContent] 11.8 [CholesterolContent] 162.2 [SodiumContent] 1079.9 [CarbohydrateContent] 11.9 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] 6 Patties [RecipeInstructions] In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties (use less water or oil for thicker sauce]. Cover and cook over low heat for 10-15 minutes or until meat is no longer pink and a thermometer reads 160°. Garnish with parsley (when I don't have fresh parsley, I mix dry parsley with the meat ingredients before cooking]. Nutrition Facts: 1 each: 319 calories, 20g fat (7g saturated fat], 113mg cholesterol, 706mg sodium, 9g carbohydrate (1g sugars, 1g fiber], 25g protein.
[Name] Instant Pot Spaghetti [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-01-25T15:15:00Z [Description] This was so easy, and it was surprisingly delicious. I was skeptical of the jar of spaghetti sauce, but it was gone. Great with some crusty bread and a salad. Recipe courtesy of The Salty Marshmallow. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/36/5lnvPLOcS3GFwFzInvsI_IMG_0861.jpg" [RecipeCategory] Spaghetti [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/2", "1", "24", "36", "14 1/2"] [RecipeIngredientParts] ["lean ground beef", "salt", "garlic powder", "onion powder", "spaghetti noodles", "water", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.5 [FatContent] 10.5 [SaturatedFatContent] 3.7 [CholesterolContent] 50.4 [SodiumContent] 508.8 [CarbohydrateContent] 68.0 [FiberContent] 4.9 [SugarContent] 9.3 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set Instant Pot to saute and add ground beef. Add the salt, garlic powder, onion powder, and Italian seasoning. Cook meat and seasonings, breaking the meat up until completely browned. Turn off instant pot and drain any excess grease if necessary. Break spaghetti in half and place on top of meat in instant pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set in manual mode, high pressure, 8 minutes cooking time. When time is up, use manual quick release to open instant pot. Stir spaghetti well and serve immediately. If it has too much liquid on top, stir well to incorporate.
[Name] Instant Pot Chicken Pot Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-01-25T15:20:00Z [Description] This was surprisingly delicious. I thought it would taste nothing like chicken pot pie, but served on a biscuit it was terrific and quick. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/37/xF8jMaLxQ0awXliMnqVn_IMG_0862%20(1).jpg" [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 -3", "10 1/2", "1", "1/2", "3 -4", "16", "1/2", NA, NA, "1", "1/4", NA] [RecipeIngredientParts] ["boneless chicken breasts", "milk", "onion", "potatoes", "celery", "salt", "pepper", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.2 [FatContent] 9.3 [SaturatedFatContent] 3.2 [CholesterolContent] 40.6 [SodiumContent] 448.1 [CarbohydrateContent] 35.8 [FiberContent] 5.7 [SugarContent] 1.7 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients except biscuits in instant pot. Place the lid on top and make sure set to sealing. Press the manual button and select pressure time to 25 minutes. Allow it to come to pressure to cook. Meanwhile, prepare homemade biscuits or cook store bought biscuits. Once finished, do a quick release to remove the pressure. Remove the chicken and shred. Return it back to the instant pot and stir to combine. Serve in a bowl with a biscuit on top.
[Name] Mojito Pork Chops With Mandarin Orange & Arugula Salad [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-01-25T16:24:00Z [Description] Make and share this Mojito Pork Chops With Mandarin Orange & Arugula Salad 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/2000714132/kfddjN0IRrWhLirhSfHU_Mojito%20Pork%20Chops.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "4", "2", "1", "2", "1", "4", "1/2", "5", "1/2"] [RecipeIngredientParts] ["mint", "mandarin oranges", "limes", "shallot", "honey", "baby arugula", "olive oil", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.7 [FatContent] 33.4 [SaturatedFatContent] 7.9 [CholesterolContent] 137.3 [SodiumContent] 129.5 [CarbohydrateContent] 29.0 [FiberContent] 4.9 [SugarContent] 17.2 [ProteinContent] 45.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F. Drain mandarin oranges and reserve juice. Zest limes, cut in half and juice. Stem and coarsely chop mint. Peel shallot and thinly slice. Pat pork chops dry and season both sides with half the lime zest and a pinch of pepper.", "Place reserved mandarin orange juice, half the lime juice, all of the olive oil except for what is needed for the pan to cook the pork chops, honey, mint (reserve a pinch for garnish], remaining lime zest and a pinch of pepper in a large mixing bowl. Mix thoroughly; set aside 1 tablespoon dressing for each pork chop.", "Heat 1-2 teaspoon olive oil in a pan over medium heat. Place pork chops in pan and cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.", "Place baking sheet in oven and roast until pork chops reach a minimum internal temperature of 145°F, 8-10 minutes. Rest 5 minutes. While pork chops rest, make salad.", "Stir dressing to recombine. Add arugula, mandarin oranges and shallots (to taste] to dressing. Toss to coat. Plate dish as pictured, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!" ]
[Name] Chicken Crepes Elegante [AuthorId] 284006 [AuthorName] mccarroll [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-25T16:43:00Z [Description] Make and share this Chicken Crepes Elegante recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "6", "6", "3", "1/2", "1/4", "3", "2", "10"] [RecipeIngredientParts] ["egg", "milk", "butter", "butter", "all-purpose flour", "milk", "sharp American cheese", "dry white wine", "frozen broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.2 [FatContent] 28.2 [SaturatedFatContent] 16.3 [CholesterolContent] 136.5 [SodiumContent] 440.4 [CarbohydrateContent] 17.9 [FiberContent] 1.8 [SugarContent] 1.1 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] 12 crepes [RecipeInstructions] Crepes: In mixing bowl, combine egg, milk and butter. Add the flour; beat till smooth. Lightly grease a 6-inch skillet or crepe pan and heat. Pour 2 T. batter into skillet; lift pan and tilt from side to side til batter covers bottom. Brown crepe on one side only. Repeat for 12 crepes. Set aside. Sauce: Melt the 6 T. butter and blend in flour and a dash of salt. Add the 3 cps milk all at once. Cook, stirring constantly, til mixture thickens and bubbles. Stir in cheese and wine til cheese melts. Stir in mushrooms. Filling: Combine chicken, broccoli and 1/2 cup sauce. Spoon 1/4 cup filling on unbrowned side of each crepe. Roll up jellyroll style. Arrange, seam side down, in a chafing dish or crepe pan. Drizzle remaining sauce over crepes. Cook, covered over low heat til bubbly. Serves 6. I have also warmed this in the oven. Heat oven to 350. Place crepes in oven safe pan. Heat for 20 minutes or until bubbly.
[Name] Texas Pickled Eggs and Beets [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-01-25T18:28:00Z [Description] Old time recipe that I've been making for years and never realized when my friend asked for the recipe that I didn't have a clue as to actual measurements. I made it again last night - slowly - so I could write down every ingredient, step and measurement. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "2", "1", "2", "1 1/2", "1 1/2", "1 1/2", "2", "12", "2", "1/2"] [RecipeIngredientParts] ["hard-boiled eggs", "beets", "yellow onion", "cider vinegar", "sugar", "garlic cloves", "whole black peppercorns", "bay leaves", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1603.6 [FatContent] 95.7 [SaturatedFatContent] 29.4 [CholesterolContent] 3357.0 [SodiumContent] 1201.8 [CarbohydrateContent] 60.2 [FiberContent] 2.4 [SugarContent] 56.8 [ProteinContent] 115.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pack eggs and beets in glass canning jars, alternating layers. Put .5 of peppercorns, garlic, bay leaves and horseradish (if using] in each jar. Put 1/2 of each jumbo onion (thickly sliced] on top of everything in the jar. Push down firmly. Put beet juice, cider vinegar and sugar in small pot and bring to a boil. Boil until sugar is completely dissolved. Pour boiling mixture into each jar almost to rim. There will be some liquid left over but better to have too much than too little. Please canning lids on each jar and tighten. Let sit for 15 minutes. Shake each jar gently to mix spices, Jars may still be hot so use gloves. Turn jars upside down and let sit for 15 minutes. Shake each jar gently once again and sit upright. Let cool completely. Please jars in fridge for at least two days or up to two weeks.
[Name] HOMEMADE MIXED SPICE/ÉPICES MÉLANGÉES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-01-26T15:04:00Z [Description] This spice, also called Épices Mélangées in French, is a flavorful blend of different spices that enhances your recipes beautifully! VIDEO https://www.youtube.com/watch?v=586mb2wYiXc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/1AHINGPQhqbdAtOVwgzP_Mixed-Spices_Fotor-1024x768.jpg" [RecipeCategory] High Fiber [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["ground ginger", "allspice", "ground cinnamon", "dry mustard", "ground cloves", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.2 [FatContent] 2.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 14.3 [FiberContent] 6.5 [SugarContent] 0.6 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1/4 cup [RecipeInstructions] In a small bowl, combine all the ingredients. Store in an airtight container. Note: Adjust measurement accordingly for your recipes.
[Name] Potato Vegetable Soup [AuthorId] 926775 [AuthorName] Ames0325 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-27T01:10:00Z [Description] Make and share this Potato Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["10", "2", "5", "2", "2 1/2", "2", "1", "8", "2", "1/4", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["potatoes", "onions", "garlic cloves", "celery ribs", "carrots", "broccoli", "sweet potato", "mushrooms", "butter", "coconut milk", "white kidney beans", "milk", "miso", "water", "salt", "fresh coarse ground black pepper", "dried thyme", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.9 [FatContent] 12.9 [SaturatedFatContent] 8.4 [CholesterolContent] 11.2 [SodiumContent] 1224.9 [CarbohydrateContent] 40.5 [FiberContent] 8.5 [SugarContent] 5.2 [ProteinContent] 9.3 [RecipeServings] 14.0 [RecipeYield] 7 quarts [RecipeInstructions] Add potatoes, onions, garlic, celery and vegetable oil in a large (8qt] soup pot. Saute on medium heat until onions are lightly browned. Meanwhile melt butter in a large saute pan. When melted add all other vegetables and begin to saute over medium heat. When onions are browned, Dissolve miso in water. Add beans and coconut milk, milk, miso water and 1 tbs salt. Simmer until potatoes are soft. Puree potatoes mixture with stick blender until smooth. Add the sauteed vegetables to to potato mixture. Stir well. Let simmer 5 minutes. Season to taste using rest of salt pepper and herbs. And yogurt and stir until combined.
[Name] Pumpkin Spice Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-01-27T01:48:00Z [Description] I don't normally like pumpkin bread, but this was so good I licked the bowl. I found this recipe on Taste of Home, and it is over 40 years old. It makes a very moist bread, and it tastes a little like pumpkin pie. Serving size is estimated. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pumpkin", "Vegetable", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "15", "3 1/2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "solid-pack pumpkin", "all-purpose flour", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "baking powder", "ground cloves", "ground allspice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.5 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 46.5 [SodiumContent] 254.8 [CarbohydrateContent] 60.5 [FiberContent] 1.0 [SugarContent] 38.0 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, combine sugar, oil, and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice. Add to the pumpkin mixture alternately with water, beating well after each addition. Pour into two greased 9x5 inch loaf pans. Bake at 350 for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.
[Name] Best Damn Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT35M [TotalTime] PT2H35M [DatePublished] 2019-01-27T18:17:00Z [Description] I found this on allrecipes.com courtesy of Danny Jaye. It's quite good, but I thought it had way too much meat compared to beans so I ended up adding 3 additional cans of red kidney beans, rinsed and drained. I added the brown sugar, but if I made it again I would leave it out completely. I just prefer sweet tastes to be in desserts. Serving size is estimated. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/44/RQWmBYdfR162SEjIV8Lr_IMG_0868%20(1).jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "4", "2 1/2", "1/4", "1", "2", "12", "28", "14 1/2", "12", "1/2", "2", "2", "1", "1", "2 1/2", "1 1/2", "1", "1/2", "1/2", "32", "1", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "red bell pepper", "anaheim chili", "garlic cloves", "lean ground beef", "Worcestershire sauce", "garlic powder", "beef bouillon cubes", "crushed tomatoes", "fire-roasted tomatoes", "tomato paste", "white wine", "chili powder", "ground cumin", "brown sugar", "chipotle hot sauce", "dried basil", "salt", "dried oregano", "ground black pepper", "dark red kidney beans", "sour cream", "fresh cilantro", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.6 [FatContent] 22.9 [SaturatedFatContent] 8.3 [CholesterolContent] 85.8 [SodiumContent] 1103.4 [CarbohydrateContent] 43.7 [FiberContent] 11.6 [SugarContent] 10.2 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a large pot over medium heat. Cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
[Name] Warm and Wonderful Chicken Salad [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-01-27T19:00:00Z [Description] Make and share this Warm and Wonderful Chicken Salad 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/2000498330/2hoLIrXpTwe0i1Qv8oJj_IMG_0274.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/2", "1 1/2", NA, NA, "1/2"] [RecipeIngredientParts] ["celery", "onion", "mayonnaise", "lemon juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.0 [FatContent] 23.0 [SaturatedFatContent] 7.8 [CholesterolContent] 64.7 [SodiumContent] 325.0 [CarbohydrateContent] 12.0 [FiberContent] 2.4 [SugarContent] 1.3 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] **I microwaved the celery a couple of minutes to slightly soften or you can saute in a little butter, to soften; otherwise will be quite crunchy. Mix chicken, celery, onion, mayonnaise, almonds, lemon juice and one cup cheese in a bowl; season to taste with salt and pepper; transfer to a greased 13 x 9 inch baking pan; spread out evenly. Top with remaining cheese and chips. Bake, uncovered, at 450 for 15-20 minutes, until hot and bubbly.
[Name] Brown Sugar Balsamic Glazed Pork Tenderloin [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-01-27T19:34:00Z [Description] Make and share this Brown Sugar Balsamic Glazed Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/2", "1/2", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["ground sage", "salt", "pepper", "garlic clove", "water", "brown sugar", "cornstarch", "water", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.6 [FatContent] 5.4 [SaturatedFatContent] 1.8 [CholesterolContent] 98.4 [SodiumContent] 616.6 [CarbohydrateContent] 21.6 [FiberContent] 0.1 [SugarContent] 19.5 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the seasonings: sage, salt, pepper and garlic then rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker and cook on low for 6-8 hours. An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium heat and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.]. Serve with remaining glaze on the side.
[Name] Cheddar Bay Biscuits from Scratch [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2019-01-28T01:37:00Z [Description] Make and share this Cheddar Bay Biscuits from Scratch recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1/2", "1", "6", "2", "1/8", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "garlic powder", "onion powder", "kosher salt", "salted butter", "1% low-fat milk", "salted butter", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.9 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 24.8 [SodiumContent] 192.9 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 3.9 [RecipeServings] 20.0 [RecipeYield] 20 biscuits [RecipeInstructions] Whisk dry ingredients together. Add melted butter and milk. Mix just until there is no more dry flour showing. Do not overmix, will be quite lumpy. Fold in shredded cheese. Drop spoonfuls onto baking pan covered with parchment. Stir Old Bay into melted butter and brush on top. Sprinkle with parsley. Bake at 400 degrees for 12-14 minutes.
[Name] Cinnamon Streusel Muffins [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT18M [PrepTime] PT12M [TotalTime] PT30M [DatePublished] 2019-01-28T04:10:00Z [Description] Make and share this Cinnamon Streusel Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/4", "1/2", "1", "3", "1/4", "2", "3/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "ground cinnamon", "salt", "milk", "egg", "butter", "all-purpose flour", "brown sugar", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.8 [FatContent] 11.4 [SaturatedFatContent] 6.8 [CholesterolContent] 59.3 [SodiumContent] 265.6 [CarbohydrateContent] 34.3 [FiberContent] 0.9 [SugarContent] 12.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] 6 Muffins [RecipeInstructions] Preheat oven to 350ºF. Spray cavities with vegetable spray or line with baking cups. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk milk, egg and melted butter until well blended. Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups. For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins. Bake 16-18 minutes or until golden brown. Makes 6 muffins. Optional Tweaks from readers at Wilton.com: >Increase to 1/4 cup of brown sugar for topping. >add an extra egg and (more] cinnamon or apple pie spice to either/both the batter and streusel. >more sugar, more spice and maybe even some vanilla. >More bk powder. >1/8 teaspoon salt to topping. >Change white sugar to Light Brown Sugar for batter or half & half.
[Name] SHOWSTOPPING CHILI COOKIES [AuthorId] 2002375158 [AuthorName] Banks [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-01-28T21:00:00Z [Description] The chili powder adds a nice smokiness without being spicy, and the chocolate chips are irreplaceable. The whole cookie carries deep nuances and flavor that's unique and irreplaceable. Are you making these for die-hard traditional cookie lovers? Never fear! I served these to my mom, who loves more traditional foods and thought chili cookies sounded gross, and she loved them so much she had one every morning with her coffee! As a bonus, these can be dairy-free and vegan when made with the correct chocolate chips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/49/KuseBAgoQCWash0fqN2N_IMG_E1376.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/49/Xju8kK3zSUu9SX60cQCh_IMG_E1380.JPG"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Mexican", "South American", "Lactose Free", "Vegan", "Free Of...", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1 1/4", "1 1/2", "3/4", "2/3", "1/3", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "dried ancho chile powder", "salt", "brown sugar", "dates", "coconut oil", "water", "applesauce", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.2 [FatContent] 13.6 [SaturatedFatContent] 10.4 [CholesterolContent] 0.0 [SodiumContent] 288.3 [CarbohydrateContent] 40.6 [FiberContent] 1.9 [SugarContent] 22.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 2-3 dozen cookies [RecipeInstructions] Whisk together the flour, baking soda, chili powder, and salt in a medium bowl. Combine the brown sugar, dates, coconut oil, water, and applesauce in a large bowl, beating until well-blended. Obviously it'll still be lumpy because of the dates; this is great. You just don't want chunks of coconut oil. Gradually add the flour mixture until it forms a cookie dough. You may have to add more flour, depending on the density of your flour to begin with and how moist it is where you live. Since my flour is very dense and I live in a dry place, my cookie dough wasn't sticky at all. I could form it into perfect balls, and the cookies turned out slightly cakey. You could add more flour until you get this result, or you could keep it wetter and experience a less cakey cookie. Preheat the oven to 350 degrees F (177 C]. Line 2 cookie sheets with parchment paper. Take generous spoonfuls of cookie dough, roll them into balls using the palms of your hand, and flatten slightly on the cookie sheet. (Or, if your dough is wetter, just drop them straight onto the sheet from your generous spoon.] Keep them 2 inches apart. Bake until the edges are set, 10-15 minutes. Then transfer the cookies to a wire rack to cool, and eat! NOTE 1: At high altitude, the cookies may take longer to bake. Keep the temperature the same, but you may decrease the baking soda by 1/4 tsp if you want. NOTE 2: If you want your cookies with some spice, you could add some hot chipotle powder. You could also sprinkle sea salt on top of the uncooked dough before baking. The cookie dough was so good by itself (and eggless!] that you could even roll it into balls and dip in chocolate for Cookie Dough Truffles. NOTE 3: Instead of using all coconut oil, sometimes it's easier to scoop some coconut oil into the measuring cup and then top it off with veggie or olive oil. It makes it easier to get the exact measurement. This recipe is inspired off a recipe from Sam Talbot in his book 100% Real Food.
[Name] COMPANY EGG SALAD [AuthorId] 2002326829 [AuthorName] IOWAFARMLADY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-01-28T21:07:00Z [Description] My mother in law use to make this egg salad years ago and would serve it as sandwiches for Sunday afternoon coffee / company. It taste great using black olives INSTEAD of the green olives/pimentos as well. I enjoy it with crackers also. Favorite breads I like to use are either a fresh black bread or a white sandwich bread. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/2", "1/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "celery", "red onion", "onion powder", "green olives", "salt", "black pepper", "prepared mustard", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.4 [FatContent] 16.0 [SaturatedFatContent] 4.6 [CholesterolContent] 497.3 [SodiumContent] 760.5 [CarbohydrateContent] 4.3 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] In medium large sized mixing bowl mix all ingredients together well. Cover and refrigerate for at least two (2] hours so flavors meld together. Serve chilled with crackers, or on bread as a sandwich. Cover and refrigerate any leftovers.
[Name] Mom's Scalloped Potatoes [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-01-28T21:11:00Z [Description] This a recipe my mom has had for years from a Bisquick cookbook. I can't find the same one anywhere. Very simple. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "6", "1", "1/4"] [RecipeIngredientParts] ["potatoes", "onion", "Bisquick", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.1 [FatContent] 15.9 [SaturatedFatContent] 9.2 [CholesterolContent] 39.3 [SodiumContent] 270.9 [CarbohydrateContent] 69.6 [FiberContent] 7.9 [SugarContent] 5.5 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven tp 350*. Place potatoes & onion in large casserole dish. Sprinkle with Bisquisk & add milk enough to cover potatoes. Dot with butter. Cover first 20 minute & til potatoes are done.
[Name] Slow Cooker Lil' Smokies [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-01-28T21:15:00Z [Description] Make and share this Slow Cooker Lil' Smokies recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "3/4"] [RecipeIngredientParts] "barbecue sauce" [AggregatedRating] nan [ReviewCount] nan [Calories] 373.3 [FatContent] 24.3 [SaturatedFatContent] 10.2 [CholesterolContent] 56.3 [SodiumContent] 1097.3 [CarbohydrateContent] 28.5 [FiberContent] 0.4 [SugarContent] 20.7 [ProteinContent] 11.2 [RecipeServings] 10.0 [RecipeYield] 1 pot [RecipeInstructions] Combine grape jelly and barbeque sauce in a lined slow cooker. Stir in the mini smoked sausages. Room for more if desired. Cook on low until heated through, 2 to 3 hours. Stir before serving.
[Name] Chinese Pie of Suzhou Style With Sesame Filling [AuthorId] 2002403483 [AuthorName] NUT.Pasta [CookTime] PT30M [PrepTime] PT2H30M [TotalTime] PT3H [DatePublished] 2019-01-28T21:16:00Z [Description] For my first recipe on GENIUS KITCHEN, I’d love to introduce a kind of traditional Chinese dessert. This is made of a crispy Suzhou style crust and a sweet, but also a little salty and mouth-numbing sesame filling. It takes time to cook and prepare, yet the paste match Spring Festival perfectly. Believe it or not, I fell in love with it within just one single bite! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Chinese", "Asian", "High Protein", "High In...", "Chinese New Year", "< 4 Hours"] [RecipeIngredientQuantities] ["330", "120", "70", "130", "240", "120", "230", "200", "210", "140", "70", "3", "3", "6", "70"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "water", "gluten flour", "all-purpose flour", "honey", "raisins", "peppercorns", "salt", "sunflower seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 939.1 [FatContent] 59.1 [SaturatedFatContent] 13.9 [CholesterolContent] 22.8 [SodiumContent] 245.4 [CarbohydrateContent] 76.7 [FiberContent] 5.1 [SugarContent] 23.0 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] 28 pieces [RecipeInstructions] Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough. Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes. Mix the ingredients of the pastry crust in another bowl, blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes. Bake the walnut and 210g sesame for filling in an oven for 5 minutes, 150 degrees Celsius. Heat a dry pan with low flame, then pour 230 g flour into the pan, stir the flour in the heated pan until it turns golden. Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance. Put the all the sesame, peppercorn, and salt into the food processor, break them into greasy powder. Pour the sesame powder into a container, add all the golden flour, maize oil, raisins, honey, and baked walnut. Mix all ingredients of filling well. Divide the filling evenly into 28 portions. Shape each portion of filling into balls. After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel. Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry. Pair each portion of water-oiled dough with a portion of pastry dough. Shape each portion of pastry and water-oiled crust dough into balls. Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!]. Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 20 in length. (Be careful! Do not break the outer water-oiled dough by mistake!], then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs. Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!], then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs. Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs. Place the section of one piece of dough upward, roll it out into a flat circle, about four to five inches in diameter (if you want your mooncake look good, you should try you best to prevent the red rings in the middle from any distortion]. Wrap a portion of filling (shaped in a ball] with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.] Do this for the rest of the doughs and filling. Here you get the uncooked mooncake LOL! Place all the uncooked mooncake in to a baking tray, and then heat the oven with 170 degree Celsius for 5 minutes. Place the baking tray on the middle rack of oven, bake for 25 minutes. Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!
[Name] Best Cinnamon Maple Coffee Ever [AuthorId] 2002406636 [AuthorName] taeya2002 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-01-28T21:16:00Z [Description] With just a some coffee and the right ingredients, you can make this healthier coffee for your morning rush. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1"] [RecipeIngredientParts] ["coffee", "half-and-half", "honey", "pure maple syrup", "stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 19.1 [FiberContent] 0.0 [SugarContent] 17.8 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 12 Oz Coffee [RecipeInstructions] Brew 10 ounces of the snickernut cookie coffee. Add in the three creamers. Add honey. Add Maple Syrup. Add packet of stevia if needed. Enjoy!
[Name] Spanish Rice and Sausage [AuthorId] 2002358411 [AuthorName] aschaan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-01-28T21:17:00Z [Description] Make and share this Spanish Rice and Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "1", "1", "1", "1/4", "1/8", "3/4", "1", "1", "1", "1/2", "1/2", "3/4", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["green pepper", "celery", "onion", "canola oil", "smoked sausage", "tomatoes and green chilies", "Spanish rice", "pepper", "rice", "salt", "onion", "chili powder", "spaghetti", "rice", "salt", "onion", "chili powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 902.3 [FatContent] 42.8 [SaturatedFatContent] 14.8 [CholesterolContent] 84.7 [SodiumContent] 2460.9 [CarbohydrateContent] 100.7 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the green pepper, celery, rice/spaghetti and onion in butter until the veggies are tender. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
[Name] Cinnamon Roll Cake [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-01-28T21:18:00Z [Description] This is a delicious and simple breakfast cake to make. It is moist and full of all the yumminess of homemade cinnamon rolls...but in an easy to make cake. Cinnamon, brown sugar, and a icing glaze combine with a buttery cake to make this a sure-fire hit for any family. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "1", "4", "1 1/2", "2", "2", "1/2", "1", "1", "2", "2", "1", "2/3", "2", "5", "1", "1", "2", "4", "1 -2", "1/2"] [RecipeIngredientParts] ["flour", "salt", "sugar", "baking powder", "milk", "eggs", "vanilla", "butter", "butter", "brown sugar", "flour", "cinnamon", "raisins", "powdered sugar", "milk", "vanilla", "powdered sugar", "butter", "cream cheese", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.0 [FatContent] 30.7 [SaturatedFatContent] 18.8 [CholesterolContent] 112.8 [SodiumContent] 456.7 [CarbohydrateContent] 93.2 [FiberContent] 1.6 [SugarContent] 64.4 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Step 1 - In a large bowl, mix all the ingredients together except for the butter. Step 2 - Once mixed -- slowly pour in the butter. Step 3 - Pour into a greased 9x13 pan. Step 4 - For the topping, mix all the ingredients together until well combined. Step 5 - Drop evenly over the batter and swirl with a knife. Step 6 - Bake at 350 for 30-40 minutes. Step 7 - While the cake is warm ~ drizzle the glaze over the cake. :].
[Name] Banana Muffin...Simple, Delish and Moist [AuthorId] 115178 [AuthorName] chef FIFI [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-28T21:19:00Z [Description] This recipe is a simple cake like muffin recipe. Very easy and not overly sweet. Contains no pineapple as other recipes. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "3", "1", "3/4", "1/3", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "bananas", "egg", "sugar", "vanilla", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2315.9 [FatContent] 80.4 [SaturatedFatContent] 11.7 [CholesterolContent] 186.0 [SodiumContent] 2501.9 [CarbohydrateContent] 377.2 [FiberContent] 15.7 [SugarContent] 194.5 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Combine dry ingredients in a large bowl, mix around a few time and set aside. In another large mixing bowl, peel bananas and cut into small pieces. Add egg, sugar, vanilla, oil and cinnamon to the bananas and mix with a hand mixer. Mix until the bananas are of a mashed up consistency. Slowly add dry ingredients into the banana mixture and mix with a hand mixer until all ingredients are incorporated with each other, but don't overmix. Pour mixture into cupcake liners. Place oven into a 375 degree preheated oven for about 18-20 minutes depending on your oven. Remove from pan and let cool and ENJOY!
[Name] Carrot Raisin Cupcake [AuthorId] 115178 [AuthorName] chef FIFI [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2019-01-28T21:22:00Z [Description] Simple recipe with easy ingredients which come out wonderfully. Moist and flavorful. This recipe has no pineapple. Pumpkin pie spice can be bought at walmart and other local grocery stores. Hint: if you plan on frosting these cakes, i would suggest put 1/2 cup white sugar instead of 3/4. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1", "2 1/4", "2", "1", "3/4", "1/2", "1 3/4", "3 1/2", "4", "3/4", "1/2", "1 1/2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "white vinegar", "pumpkin pie spice", "cinnamon", "ground ginger", "salt", "vanilla", "carrots", "eggs", "white sugar", "brown sugar", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2933.8 [FatContent] 175.6 [SaturatedFatContent] 24.8 [CholesterolContent] 372.0 [SodiumContent] 1534.3 [CarbohydrateContent] 316.6 [FiberContent] 13.5 [SugarContent] 172.5 [ProteinContent] 32.7 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 350 degrees. Line cup cake pan with liners. Peel and shred carrots. Set aside in medium bowl. In another medium bowl combine flour, pumpkin pie spice, ginger, cinnamon, baking soda and salt until all ingredients are well incorporated. Set aside. In a large mixing bowl add egg, sugars (white and brown], oil, and vanilla. Mix well until frothy with hand mixer. Slowly add dry ingredients into egg/sugar mixture and mix until all ingredients are well incorporated, but do not overmix. Add carrots and rasins in mixture and STIR, do not use hand mixer. Stir well, then pour mixture into liners halfway, place into oven. Bake for about 18-20 minutes depending on your oven. Take cupcakes out of oven and pan and let cool. If you plan to frost them, I would suggest going down to 1/2 cup white sugar.
[Name] Chinese Pie of Suzhou Style With Sesame Filling [AuthorId] 2002403483 [AuthorName] NUT.Pasta [CookTime] PT30M [PrepTime] PT2H30M [TotalTime] PT3H [DatePublished] 2019-01-28T22:16:00Z [Description] For my first recipe on GENIUS KITCHEN, I’d love to introduce a kind of traditional Chinese dessert. This is made of a crispy Suzhou style crust and a sweet, but also a little salty and mouth-numbing sesame filling. It takes time to cook and prepare, yet the paste match Spring Festival perfectly. Believe it or not, I fell in love with it within just one single bite! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/59/FVuLOolTh2rxOPrHXaOG_%E5%BE%AE%E4%BF%A1%E5%9B%BE%E7%89%87_20190128104015.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "Chinese", "Asian", "Lactose Free", "Free Of...", "Chinese New Year", "Bread Machine", "Baking", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["330", "120", "70", "130", "240", "120", "230", "200", "210", "140", "70", "70", "3", "3", "6"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "water", "flour", "all-purpose flour", "honey", "walnuts", "raisins", "peppercorns", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.6 [FatContent] 60.0 [SaturatedFatContent] 14.0 [CholesterolContent] 22.8 [SodiumContent] 238.5 [CarbohydrateContent] 91.3 [FiberContent] 5.5 [SugarContent] 23.1 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 28 Pieces [RecipeInstructions] Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough. (You can do this in a bread machine]. Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes. Mix the ingredients of the pastry crust in another bowl (if you use the lard, you should store the lard for this step into the fridge for 3 hour before you get start].blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes. Bake the walnut and 210g sesame for filling in an oven for 10 minutes, 150 degrees Celsius. Heat a dry pan with low flame, then pour 230g all-purpose flour into the pan, stir the flour in the heated pan until it turns golden. Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance. Put the all the sesame (213g in total], peppercorn, and salt into the food processor, break them into greasy powder. Pour the sesame powder into the container with golden flour, add 200g maize oil, dry grapes, honey, and baked walnut. Mix all ingredients of the filling well. Here we have our filling done Divide the filling evenly into 28 portions. Shape each portion of filling into balls. After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel. Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry. Pair each portion of water-oiled dough with a portion of pastry dough. Shape each portion of pastry and water-oiled crust dough into balls. Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!]. Rest the wrapped doughs for 10 minutes. Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 15-20cm in length. (Be careful! Do not break the outer water-oiled dough by mistake!], then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs. Rest the cylinder-shaped dough for 10 minutes. Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!], then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs. Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs. Place the section of one piece of dough upward, flatten the little dough slightly with you palm, and then roll it out into a flat circle, about four to five inches in diameter (if you want your pies look good, you should try you best to prevent the red rings in the middle from any distortion]. Wrap a portion of filling (shaped in a ball] with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.] Do this for the rest of the doughs and filling. Here you get the uncooked pies LOL! Place all the uncooked pies in to a baking tray, and then heat the oven with 170 degrees Celsius for 5 minutes. Place the baking tray on the middle rack of oven, bake for 25 minutes with 170 degrees Celsius. Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!
[Name] Antipasto Cold Pasta Salad [AuthorId] 124799 [AuthorName] sarikat [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-01-29T15:27:00Z [Description] This recipe is great for serving crowds, and can be made with minimal effort and expense if you source your ingredients from the "dollar store." Equally good on a hot summer's day as on Superbowl Sunday. For best results, make a day ahead and refrigerate prior to serving, so the flavors meld. If made in quantities as posted, you will need two 9"x13" aluminum cake pans for serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/124799/pb3XJMuqSm14E7G8uqfA_IMG_20190127_174654829.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "< 60 Mins", "For Large Groups", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "8", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["tri-color spiral pasta", "pitted black olives", "mushroom stems and pieces", "colby-monterey jack cheese", "yellow onion", "sun-dried tomatoes", "pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.9 [FatContent] 12.2 [SaturatedFatContent] 3.7 [CholesterolContent] 14.6 [SodiumContent] 651.4 [CarbohydrateContent] 28.6 [FiberContent] 2.7 [SugarContent] 5.2 [ProteinContent] 8.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cook pasta to al dente firmness according to package instructions. Drain and rinse pasta under cold water, then transfer to very large mixing bowl. Mince yellow onion and transfer to mixing bowl. Drain mushroom pieces and transfer to mixing bowl. Drain olives, slice finely, and transfer to mixing bowl. Cut pepperoni in half and transfer to mixing bowl; be sure to separate pieces if needed. Cut bar cheese into little cubes no more than 1/2\" on a side; transfer to mixing bowl. Cut sun dried tomatoes into little pieces no more than 1/2\" on a side; transfer to mixing bowl. Drain roasted red pepper slices and cut them into little pieces no more than 1/2\" on a side; transfer to mixing bowl. Pour entire bottle of zesty Italian dressing into mixing bowl and mix ingredients thoroughly before refrigerating.
[Name] SOLE ALMONDINE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2019-01-29T16:14:00Z [Description] Elegant, light, delicious, quick and easy to prepare, this recipe is a lovely dish you'll be proud to serve to your guests! VIDEO https://www.youtube.com/watch?v=DS_FjL953yg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ImciBOvKQRCgbAK6mW0C_Sole-Almondine-6-1024x768.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "3", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["sole fillets", "sea salt", "black pepper", "paprika", "lemon juice", "white wine", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.5 [FatContent] 14.7 [SaturatedFatContent] 6.4 [CholesterolContent] 96.2 [SodiumContent] 775.2 [CarbohydrateContent] 2.6 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.", "In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.", "In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.", "Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4." ]
[Name] Classic Apple Fritter Doughnuts [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-01-29T16:59:00Z [Description] Made with a yeast dough, full of sweet apple chunks and cinnamon, glazed to gild the lily! Prep time does NOT include rise time for the dough. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/4", "1/4", "1/4", "1", "2", "1", "1/4", "2", "1/4", "2", "1", "1", "2", "1 1/2", "1/4", "1/4", "1", "1/3"] [RecipeIngredientParts] ["warm water", "bread flour", "white sugar", "baking powder", "mace", "salt", "shortening", "egg", "vanilla", "tart apples", "sugar", "fresh lemon juice", "cinnamon", "bread flour", "confectioners' sugar", "light corn syrup", "salt", "vanilla", "white sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.8 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 15.5 [SodiumContent] 258.9 [CarbohydrateContent] 51.9 [FiberContent] 2.1 [SugarContent] 32.5 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 12 doughnuts [RecipeInstructions] ["For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast, either active dry or instant, to the 1/2 warm water. Add the 2 teaspoons of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.", "When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening]. Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky].", "Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour].", "Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.", "When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.", "Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky]. Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.", "Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.", "When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature]. Fry each donut until deep golden on the underside (1 1/2 - 2 minutes], flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly]. Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely." ]
[Name] Swiss Meringue Buttercream Frosting [AuthorId] 384210 [AuthorName] Da Huz [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2019-01-30T18:29:00Z [Description] Light, fluffy, sweet, and delicious! Adapted from sugarhero.com and thesugarcoatedcottage.com. Note that this recipe includes raw egg whites. You can buy pasturized egg whites or you can just get your eggs from somewhere you trust. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["7", "1 2/3", "1 1/2", "2", "1/4"] [RecipeIngredientParts] ["sugar", "butter", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.8 [FatContent] 34.5 [SaturatedFatContent] 21.9 [CholesterolContent] 91.5 [SodiumContent] 364.4 [CarbohydrateContent] 21.0 [FiberContent] 0.0 [SugarContent] 21.0 [ProteinContent] 1.9 [RecipeServings] 16.0 [RecipeYield] 8 cups [RecipeInstructions] ["Using a stand mixer with a whisk attachment, whisk together the egg whites and sugar at low speed until no dry patches of sugar remain.", "Transfer to a double boiler and heat, stirring frequently to prevent the egg from cooking, until the sugar dissolves into the egg. It will feel smooth between your fingers when it's ready.", "Take the butter out of the fridge so it can start to soften. You want it soft enough that you can push your finger into it, but not warmed up all the way to room temperature.", "Transfer the egg and sugar back to the mixer and whisk on medium speed until stiff peaks form AND the mixture has cooled back to room temperature. This can take a while (10+ minutes].", "Add the butter 1 tbsp at a time, allowing it to mix in each time. Continue whipping until the butter is fully incorporated and the frosting is thick and glossy. If after 5 minutes of whipping the butter is not fully incorporated, let it chill in the fridge for 5 minutes and try again.", "This frosting has egg in it so store it (and your cake] in the fridge to keep it fresh." ]
[Name] White Chocolate Cake [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-01-30T18:49:00Z [Description] Adapted from thesugarcoatedcottage.com, this cake comes out silky smooth. It's very sensitive to overcooking though, so be careful! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "1", "1 1/2", "1/4", "4 1/2"] [RecipeIngredientParts] ["white chocolate", "milk", "vanilla", "cake flour", "baking powder", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.7 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 10.8 [SodiumContent] 182.5 [CarbohydrateContent] 10.6 [FiberContent] 0.2 [SugarContent] 3.2 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Melt the white chocolate in a double boiler. Keep it at a simmer so it stays melted, and stir occasionally while following the other steps to keep it from seizing up. Meanwhile preheat oven to 350. Generously grease and flour a 7-inch springform pan. Combine egg, 2 tbsp of the milk, and vanilla in a medium bowl and set aside. Combine flour, baking powder, and salt in a stand mixer with a beater attachment. Mix until combined. Add the butter and the unused milk to the mixer and beat on low until combined. Then beat on medium for 1.5 minutes to form the batter. Scrape the sides down with a spatula, then add the egg mixture in 3 batches while continuing to mix on medium. Scrape the sides again and add the melted chocolate, beating on medium. Transfer to spring-form and bake 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes, then using a knife to loosen the sides. Remove the sides of the pan. Allow to cool another 10 minutes, then use a knife to loosen the base and remove the cake from the base of the pan. Allow to cool completely on a wire rack before frosting. This cake can be cut into two layers to make a multi-layer cake.
[Name] Toffee [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2019-01-30T21:40:00Z [Description] This recipe is so simple...you don't need any thermometer or dish of water nearby to run candy tests. More of a baker than a candy maker, this is a recipe I can handle! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/65/vHvUlMdLRyifrxX0MxQH_toffee%20piece.png" [RecipeCategory] Candy [Keywords] ["Dessert", "Egg Free", "Free Of...", "Sweet", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.1 [FatContent] 15.8 [SaturatedFatContent] 6.6 [CholesterolContent] 20.3 [SodiumContent] 111.1 [CarbohydrateContent] 20.4 [FiberContent] 1.7 [SugarContent] 17.7 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 pieces [RecipeInstructions] Butter a 9” square pan and sprinkle bottom with coarsely chopped nuts in the pan. In a medium saucepan, bring butter and sugar to a boil, stirring constantly, until the mixture comes together and starts to smoke. (About 7 minutes in…you’ll see it. And no, there’s no bad smell.]. Working quickly (but not in a panic], pour the hot mixture over the nuts and gently spread evenly. Sprinkle with chocolate chips and cover the pan to melt the chocolate. (I use a cookie sheet to cover the pan.] After a few minutes, remove the cover, and gently spread the melted chocolate over the butter/brown sugar layer. Sprinkle with the finely chopped nuts. Score with a sharp knife and let cool for several hours at room temperature or in the refrigerator. Break into pieces once cooled.
[Name] One Pot Spaghetti - Family Favorite [AuthorId] 59284 [AuthorName] Blissful [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-31T03:08:00Z [Description] This recipe was published in a magazine as a one-pot wonder & family favorite. It's my husband's favorite as well. So easy -- spaghetti & meat in about 30 minutes all in one pot on the stovetop. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "1", "1", "3", "8", "2", "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "tomato sauce", "dried oregano", "dried basil", "rosemary", "water", "spaghetti", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.4 [FatContent] 18.4 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 2446.1 [CarbohydrateContent] 59.3 [FiberContent] 6.2 [SugarContent] 12.9 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large 5 qt saucepan, brown ground beef with diced onion & minced garlic. Add 4 cans of tomato sauce, dried basil, dried oregano, rosemary & water. Stir until combined. Break spaghetti noodles in half & add to the pan until completely submerged in mixture. Add salt & pepper. Simmer until tender -- 20 to 25 minutes. Serve with parmesan cheese & fresh julienned basil. Great with sliced french bread & wine!
[Name] Sourdough Cheese Bread (Bread Machine) [AuthorId] 663855 [AuthorName] Oldman437 [CookTime] nan [PrepTime] PT16M [TotalTime] PT16M [DatePublished] 2019-01-31T03:11:00Z [Description] A delicious cheese bread with that sourdough tang we all love. Made in a bread machine. I used the French Bread setting on my machine to allow the sourdough yeast a little more time to "work". [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/663855/DHRJqIG8R1K29adXQCVv_Sourdough.jpg" [RecipeCategory] Bread Machine [Keywords] ["< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1 1/2", "1 1/2", "3", "1 1/2"] [RecipeIngredientParts] ["warm water", "sharp cheddar cheese", "sugar", "salt", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.9 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 8.9 [SodiumContent] 402.9 [CarbohydrateContent] 30.9 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] 1 Loaf [RecipeInstructions] Put all ingredients according to machine manufacturer’s directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing. 0.
[Name] Instant Pot Pork Carnitas [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2019-01-31T03:14:00Z [Description] Ooh. Loved this. Recipe courtesy of Cooking Classy. I skipped the broiling part, and it was still terrific. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/68/M7Qq8EYSQYu0edDK5m2K_IMG_0873%20(1).jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "3/4", "3/4", "2", "1", "2", "2", "1", "1", "1", "1/4 - 1/2", "1", "6", "1 1/2", NA] [RecipeIngredientParts] ["boneless pork shoulder", "low sodium chicken broth", "fresh lime juice", "salt", "fresh ground black pepper", "ground cumin", "dried Mexican oregano", "dried Mexican oregano", "dried coriander", "dried ancho chile powder", "cayenne pepper", "yellow onion", "garlic cloves", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.1 [FatContent] 42.7 [SaturatedFatContent] 14.1 [CholesterolContent] 138.2 [SodiumContent] 813.9 [CarbohydrateContent] 8.3 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 33.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cut pork into 4 chunks and place pork in instant pot. POur over chicken broth, orange juice, and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic. Cover and seal lid. Make sure valve is set to sealing position. Press manual or high pressure and select 60 minutes. Once cooking is done, let pressure come down naturally for 10 minutes. Then use quick release method to release any remaining pressure. Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker. Shred pork and grease a 9x13 inch baking sheet. Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions]. Drizzle with oil and toss and spread into an even layer. Position in rack near broiler and preheat broiler to high. Broil until pork is browned and crispy in places--about 3 to 6 minutes.
[Name] Instant Pot White Queso Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-01-31T03:19:00Z [Description] This was surprisingly easy and delicious once I figured out the tin foil part. Recipe courtesy of clarkscondensed.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/69/9klwVn3aQy6WOadkEDd3_IMG_0872.jpg" [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1", "8", "1", "10", "1", "1", "1"] [RecipeIngredientParts] ["cheese slice", "queso fresco", "butter", "cream cheese", "garlic", "rotel", "milk", "oregano", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.1 [FatContent] 16.2 [SaturatedFatContent] 9.7 [CholesterolContent] 47.0 [SodiumContent] 517.4 [CarbohydrateContent] 5.2 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 8.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put one cup of water in the bottom of your instant pot. Cover the bottom of an instant pot safe bowl with tin foil and place on a trivet that has been placed on the bottom of your instant pot. Add all ingredients and cover top of bowl with tin foil. Put on instant pot lid and set for 18 minutes on manual high. After time is up, quick pressure release and remove lid. Remove tin foil and whisk immediately until smooth. You may need to set the pot to saute to help.
[Name] MANGO CHIPOTLE WING SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-01-31T14:06:00Z [Description] Looking for a tasty new sauce? This one has a beautiful combination of ingredients that will excite everyone's taste buds! VIDEO https://www.youtube.com/watch?v=LeleY5p77OA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/21xh0VjCTf2fgeoSOJ91_Mango-Chipotle-Wing-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["brown sugar", "chipotle chile in adobo", "butter", "lime juice", "garlic cloves", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.6 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 110.5 [CarbohydrateContent] 30.4 [FiberContent] 0.2 [SugarContent] 27.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium saucepan on medium heat, add mango nectar, brown sugar, puréed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often. When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.
[Name] Kobe Roux BBQ Sauce [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT2H5M [PrepTime] PT15M [TotalTime] PT2H20M [DatePublished] 2019-01-31T15:38:00Z [Description] Kobe Roux BBQ sauce is the best thing since Bill Arnold made Blues Hog BBQ Sauce, which is the sauce of champions and legendary on the KCBS BBQ circuit. This sauce has the sheen and the stickiness, as well as that amazing flavor and color that all professional competition BBQ cooks reach for. Try it on Ribs, Chicken and pulled pork. It will change your game and have your friends asking for more. Add 1/4 cup crushed red pepper for a spicier version. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/QgtxY9ARYiJDfTaDkqHL_Naptown-BarBAYq-2013-1.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "7", "24", "1/2", "1/4", "1 1/2", "1/4", "4", "1/2", "1/4", "1", "1", "3", "1", "1", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["brown sugar", "Heinz ketchup", "vinegar", "granulated sugar", "kosher salt", "chili powder", "paprika", "Worcestershire sauce", "vanilla extract", "onion powder", "coarse black pepper", "white pepper", "cayenne pepper", "mace", "vinegar", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.9 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1391.5 [CarbohydrateContent] 65.1 [FiberContent] 2.1 [SugarContent] 49.5 [ProteinContent] 2.0 [RecipeServings] 50.0 [RecipeYield] 10 LB [RecipeInstructions] combine all ingredients in a large (heavy] stockpot, cover with a vented lid and simmer over low heat for about 2.5 hrs or until it becomes thick. It will become even thicker when as it cools, so keep that in mind. Store in mason jars or any other airtight container you desire.
[Name] Copycat Arby’s Gyro [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-01-31T19:47:00Z [Description] Make and share this Copycat Arby’s Gyro 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/53/80/72/zDmQvQVQeqwQzDCuB2vw_0S9A0089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/72/C9cKaqkdQtik8BTVq1yY_0S9A0043.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/72/OGJCDCXlS2ilHnUErVwv_0S9A0129.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1 1/4", "1 1/4", "3", "1", "1", "1", "1", "1", "2", "6", "2", "2", "1"] [RecipeIngredientParts] ["yellow onion", "ground lamb", "ground beef", "salt", "black pepper", "garlic cloves", "plain yogurt", "cucumber", "fresh parsley", "fresh dill", "fresh lemon juice", "olive oil", "lettuce", "tomatoes", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.1 [FatContent] 35.1 [SaturatedFatContent] 13.7 [CholesterolContent] 112.0 [SodiumContent] 606.2 [CarbohydrateContent] 9.4 [FiberContent] 1.8 [SugarContent] 5.0 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the onion in a food processor and pulse until finely chopped. Add the ground lamb and beef, the seasoning blend, 1 teaspoon salt, 1 teaspoon black pepper, and 2/3 of the grated garlic. Process until evenly combined and smooth. Transfer the mixture to a 7x4-inch loaf pan. Place a piece of plastic wrap on top and press down firmly. Discard the plastic wrap and give the pan a few taps on the counter to make sure the mixture is compact as possible. Cover the pan tightly with foil and chill for at least 30 minutes or up to 3 hours. In the meantime, in a medium bowl, stir together the yogurt, cucumber, parsley, dill, lemon juice, remaining garlic, salt and pepper until evenly combined. Cover with plastic wrap and chill until ready to use. Place the loaf pan into a larger baking dish and then pour in hot water about half way up the loaf up, to create a steam bath. Bake in a preheated 325 degree F oven for about 1 hour. Carefully remove from the oven and drain the hot water. Unwrap the foil from the loaf pan and drain off any accumulated grease. Allow the meatloaf to cool for about 10 minutes before transferring to a cutting board and cutting into thin slices. Place a large skillet over medium-high heat with the olive oil. Once very hot, add the sliced meat and cook, stirring occasionally, until browned and slightly crispy. To assemble the gyros, warm the pitas in the oven for a few minutes or in a dry skillet, to make them pliable. Spread each pita with the tzatziki yogurt. Sprinkle with lettuce, tomato slices, onion slices and some of the sautéed meat. Fold over and serve immediately.
[Name] Copycat Carl’s Jr. Famous Star With Cheese [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-01-31T19:48:00Z [Description] Make and share this Copycat Carl’s Jr. Famous Star With Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/73/jTmNuUlTlaJ7RbuqPVIw_0S9A9795.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/73/ADqrLpjSBau9a2FtdgWq_0S9A9750.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/73/kiOp6vZ6QtSVc5NWuX1m_0S9A9781.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2", "2", "4", "4", "1/3", "4", "2", "1"] [RecipeIngredientParts] ["salt", "black pepper", "garlic powder", "onion powder", "mayonnaise", "ketchup", "American cheese", "pickle", "lettuce leaves", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 434.0 [FatContent] 17.0 [SaturatedFatContent] 7.3 [CholesterolContent] 82.8 [SodiumContent] 1504.4 [CarbohydrateContent] 39.0 [FiberContent] 2.8 [SugarContent] 15.0 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes. Heat an indoor grill pan or outdoor grill over high heat. Once hot, place the frozen meat patties on the grill. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the grill and place a slice of cheese on top of each patty. In a small bowl, combine the ketchup and relish. Set aside. Toast the buns and spread each half with mayo. To assemble the burgers, place a few pickle slices on each bottom half of the buns. Top layer lettuce, tomatoes, onions and a burger patty. Spread some of the ketchup mixture on the top bun and place on top. Serve immediately.
[Name] Copycat Wendy’s Dave’s Single [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-01-31T19:48:00Z [Description] Make and share this Copycat Wendy’s Dave’s Single 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/53/80/74/gmI8MO22SLNvls7vSWfI_0S9A9856.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/74/kbva7MYpSVir0KFpSoKC_0S9A9892.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/74/9f80s2TKTyCKEWFwamzQ_0S9A9933.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2", "8", "4", "4", "2", "1", "1/3"] [RecipeIngredientParts] ["salt", "black pepper", "garlic powder", "onion powder", "mayonnaise", "ketchup", "American cheese", "lettuce leaves", "tomatoes", "pickle"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 471.2 [FatContent] 20.5 [SaturatedFatContent] 9.5 [CholesterolContent] 91.9 [SodiumContent] 1580.7 [CarbohydrateContent] 37.5 [FiberContent] 2.7 [SugarContent] 12.8 [ProteinContent] 34.1 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin square patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes. Heat a large griddle or cast iron skillet over medium-high heat. Once hot, place the frozen meat patties on the pan. You might have to cook them in batches. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the pan and place a slice of cheese on top of each patty and allow to melt. Toast the buns and place the remaining cheese slices on top of the bottom buns. To assemble the burgers, place a burger patty on top, lettuce, tomato, onion, and pickles. Spread the top buns with mayo and ketchup and place on top of the burgers. Serve immediately.
[Name] Copycat Applebees Creamy Penne Pasta With Sliced Prime Rib [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-01-31T19:48:00Z [Description] A homemade version of Applebees' new penne pasta with prime rib! Seared ribeye that's thinly sliced, helps give the pasta that hearty bite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/75/F4YTpcGrQveFkOBCuNIj_0S9A9999.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/75/mM27XYciRWOD23V49Zx0_0S9A9945.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/80/75/OJ04nIiQQk21dHNYl0QU_0S9A9996.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "2", "2", "1", "2", "1", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["salt", "black pepper", "butter", "olive oil", "shallot", "garlic cloves", "cremini mushroom", "penne pasta", "heavy cream", "parmesan cheese", "sun-dried tomato", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1138.9 [FatContent] 77.7 [SaturatedFatContent] 38.1 [CholesterolContent] 236.3 [SodiumContent] 1087.4 [CarbohydrateContent] 70.2 [FiberContent] 9.6 [SugarContent] 3.3 [ProteinContent] 43.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Season both sides of the steak with salt and pepper. Place a large cast iron skillet over medium high heat with 1 tablespoon butter and 1 tablespoon oil. Once very hot, place the steak in and cook for 5 minutes on the first side. Flip over and transfer to the oven and cook for 5 minutes. Remove from the oven and let rest. Add the remaining butter and oil to another large skillet and set over medium-high heat. Once hot, add the shallot and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook, stirring often, until they’ve browned, about 8 minutes. Cook the pasta according to package directions. Drain and set aside. Add the cream, lower the heat and simmer until reduced and thickened, about 10 minutes. Stir in ¾ cup of the parmesan and the sun dried tomatoes. Stir in the cooked pasta and parsley and stir until evenly combined. Slice the steak into thin slices on an angle and then add to the pasta. Stir until just combined. Serve with parsley and parmesan on top.
[Name] Instant Pot Peach Dump Cake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-02-01T04:15:00Z [Description] Make and share this Instant Pot Peach Dump Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1", NA, "1/4", "1"] [RecipeIngredientParts] ["ground cinnamon", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.3 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 74.4 [CarbohydrateContent] 16.8 [FiberContent] 2.1 [SugarContent] 14.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a round baking pan or casserole dish, and pour peaches into pan. Use a knife to cut peaches in half, then stir in cinnamon. Pour cake mix over peaches, and lightly swirl with knife. Add slices of butter evenly over cake mix. Pour water into instant pot and place trivet in pot. Place baking dish on top of trivet, and place a sheet of aluminum foil lightly over baking dish. Place lid on instant pot. Turn vent to sealing position, and hit pressure cook for 25 minutes. Allow a 5 minute natural release. Then do a quick release. When pin drops, remove lid and carefully lift handles of trivet (using oven mitts] to remove from pot. Then remove foil. Place peach cake in oven, and broil for 5 minutes or until top is golden. Remove from oven, and allow to cool slightly before serving. The cake will thicken up as it cools. To reduce the liquid, you can drain the juice from one of the can of peaches before using.
[Name] Tomato Blue Cheese Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2019-02-01T04:32:00Z [Description] I never thought about tomatoes with blue cheese, but I really enjoyed. I used fresh basil and tomatoes and skipped the sweetener completely. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "4", "1/4", "1/4", "14 1/2", "1 1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red bell pepper", "red onion", "blue cheese", "cream cheese", "heavy cream", "milk", "diced tomatoes", "tomato juice", "dried basil", "ground black pepper", "sugar", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.1 [FatContent] 21.9 [SaturatedFatContent] 11.3 [CholesterolContent] 60.1 [SodiumContent] 474.0 [CarbohydrateContent] 14.2 [FiberContent] 2.4 [SugarContent] 9.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
[Name] Lemon Cake Recipe for One [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-01T13:12:00Z [Description] Perfect sized for one person, this URL also has suggestions for different additions. https://www.bustle.com/p/this-lemon-cake-recipe-for-one-person-is-adorable-easy-to-make-9914511 [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1/4", "1", "1", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "milk", "sugar", "baking powder", "vanilla extract", "egg", "poppy seed", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.3 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 192.4 [SodiumContent] 275.5 [CarbohydrateContent] 27.2 [FiberContent] 0.4 [SugarContent] 12.9 [ProteinContent] 9.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 350°F. In a bowl, combine the dry ingredients, (you can use white whole wheat flour or your favorite gluten-free flour instead. However, these flours tend to soak up more moisture, so you might have to add a little extra liquid later on]. Mix until thoroughly combined. In a separate bowl, combine the wet ingredients. Mix well. If you're using lemon zest instead of lemon curd, you can add the zest during this step. Slowly add the dry ingredients to the wet ingredients. Mix frequently. Grease a small oven-safe container. For reference, the container I used measures just under 4x4 inches, pour the batter into the container. Bake for 15 to 20 minutes or until a toothpick comes out clean.
[Name] Roasted Vegetable Romesco Sandwiches [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-02-02T04:06:00Z [Description] Make and share this Roasted Vegetable Romesco Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "3/4", "2", "2", "1", "2", "1/4", "4", "2", "8 -10"] [RecipeIngredientParts] ["head cauliflower", "zucchini", "avocado oil", "salt", "ground pepper", "walnuts", "garlic cloves", "red wine vinegar", "sweet paprika", "salt", "fresh basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 11.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 686.7 [CarbohydrateContent] 32.7 [FiberContent] 5.9 [SugarContent] 7.2 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] 4 Sandwiches [RecipeInstructions] ["Prepare the vegetables.", "Preheat oven to 425 degrees F.", "Line a large rimmed baking sheet with parchment paper.", "Place cauliflower and zucchini on sheet, drizzle with oil, sprinkle with salt and pepper. Toss to coat, and arrange in single layer.", "Roast veggies for about 20 minutes. Remove from the oven and flip the veggies. Roast 10 to 15 more minutes until they are nicely brown.", "For the spread, first toast the almonds or walnuts. (optional, but recommended!] Spread them on a baking sheet and put them in the oven at the same time as the veggies for 5-10 minutes.", "Transfer nuts to blender or food processor and pulse into fine crumbs. Add garlic and pulse to chop Add roasted red peppers, vinegar, paprika, and salt. Puree until mostly smooth, scraping down the sides every now and then to make sure to get everything. If it doesn’t seem to be blending, add water by the tablespoon until it decides too cooperate. Taste for seasoning. Keep sealed and refrigerated until ready to use.", "Spread the bun with a thick amount of spread. Add layers of roasted veggies, red pepper, and top with basil." ]
[Name] Crispy Chinese Takeout Wings [AuthorId] 1633565 [AuthorName] smellslikeapickle [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-02T04:53:00Z [Description] Make and share this Crispy Chinese Takeout Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "12", "8", "2", NA] [RecipeIngredientParts] ["garlic", "scallion", "chilies", "cornstarch", "water", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 976.0 [FatContent] 26.9 [SaturatedFatContent] 7.3 [CholesterolContent] 245.2 [SodiumContent] 320.8 [CarbohydrateContent] 115.9 [FiberContent] 3.9 [SugarContent] 1.8 [ProteinContent] 61.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix water, shaoxing wine, and cornstarch to achieve a slurry. Should resemble the consistency of a tempura batter. Add chicken into slurry and mix evenly to coat. Try to make sure chicken is completely defrosted to ensure even cooking. Make sure all other ingredients are prepped and ready to go since, once the chicken is fried, everything after will happen very fast at high heat. Pre-heat frying oil to 365 degrees. Be sure to use a deep fry thermometer to make sure temperature is correct. This part is crucial in ensuring a crispy result. Carefully fry the battered chicken in hot oil. Work in batches if frying vessel isn't large enough. Make sure the temperature stays constant. Give chicken a periodic stir to keep them from sticking together or to the fryer. Once chicken is golden brown, remove from frying oil with a slotted utensil. Drain fried chicken properly and set aside. Repeat frying process with the remaining chicken if doing in batches. If making for a large party, set an oven to 160 degrees and place drained chicken inside to keep them warm and crisp until the frying is complete. Preheat 2 tbsp of oil in a wok, black steel, cast iron, or pan of choice on med-high heat. Add garlic and cook for 1 minute stirring and tossing to prevent burning. Next, add fresh or dried chilis. Cook for 30 seconds, then add scallions and cook for another 30-40 seconds. Like the garlic, stir quickly to prevent burning. Add the properly drained fried chicken into the same pot with the aromatics. Sprinkle MSG over chicken and toss to coat until all ingredients are evenly distributed. According to local Chinese chefs, they add a ton of MSG so don't skimp if you want an authentic result. ENJOY!
[Name] Keto Friendly Scotch Eggs [AuthorId] 299829 [AuthorName] Heather M [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-02-02T04:54:00Z [Description] Make and share this Keto Friendly Scotch Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1", "2", "2"] [RecipeIngredientParts] ["hard-boiled eggs", "sausage meat", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.3 [FatContent] 53.9 [SaturatedFatContent] 17.6 [CholesterolContent] 605.9 [SodiumContent] 1133.0 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 39.6 [RecipeServings] 3.0 [RecipeYield] 6 Scotch eggs [RecipeInstructions] Preheat oven to 400. Soft boil eggs for 3 minute Drop on iced water immediately. Cool and peel. Divide sausage meat into 6 portions. Flatten between cling film and wrap eggs smoothly. Crush pork rinds on a food processor to resemble bread crumbs. Dip each egg in egg mix and roll in crushed pork rinds and place on baking tray. Bake in oven for 20-30 min until crispy, brown and sausage is cooked through.
[Name] SILK & SATIN CHOCOLATE PIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2019-02-02T14:44:00Z [Description] A delightful combination of dark & semi-sweet chocolate, whipped cream and shaved chocolate, this dessert is absolutely amazing! VIDEO https://www.youtube.com/watch?v=bN59sHnLIqE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Fao1vFYRWK7hkc0Ck0gX_Silk-Satin-Pie-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "6", "1", "3", "1", "1/2", "1/4", "8"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "unsalted butter", "pure vanilla extract", "eggs", "chocolate", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.6 [FatContent] 35.5 [SaturatedFatContent] 18.8 [CholesterolContent] 118.3 [SodiumContent] 161.0 [CarbohydrateContent] 34.9 [FiberContent] 3.5 [SugarContent] 19.4 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
[Name] Detroit Boogaloo Wonderland Sloppy Joes! [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-02-02T19:07:00Z [Description] Make and share this Detroit Boogaloo Wonderland Sloppy Joes! recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1213142/pDKE1mGTcycgbhsexR04_Sloppy-Joe-Sliders-046-684x1024.jpg" [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/4", "1", "1", "2", "1", "1", "1/8", "1/8", "1/8", "3/4", "3/4", "3/4", "1/4"] [RecipeIngredientParts] ["ground beef", "salt", "pepper", "onions", "garlic", "ketchup", "cider vinegar", "Worcestershire sauce", "brown sugar", "dried thyme", "mustard powder", "chili powder", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.2 [FatContent] 14.5 [SaturatedFatContent] 5.6 [CholesterolContent] 64.3 [SodiumContent] 961.4 [CarbohydrateContent] 21.8 [FiberContent] 1.4 [SugarContent] 16.5 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] 1 1/2 pounds [RecipeInstructions] Brown ground beef with salt & pepper till liquid disappears but grease is still greatly present. Add onion and saute for 2 minutes. Add garlic and saute for 2 minutes till beef mixture just turns coca cola color. Add all remaining ingredients and simmer on low for 15-60 minutes, till desired thickness. Best with American cheese!
[Name] Game Day Peanut Butter Cookies [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2019-02-02T23:16:00Z [Description] Game Day Peanut Butter Cookies are a classic favorite! Cheer on your favorite team with these moist, chewy and delicious treats! A perfectly simple dessert for all parties and celebrations! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/ZOU2GCQFTMW7ugTilh2I_B.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "egg", "vanilla", "peanut butter", "baking soda", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.1 [FatContent] 6.3 [SaturatedFatContent] 2.4 [CholesterolContent] 11.9 [SodiumContent] 76.7 [CarbohydrateContent] 11.4 [FiberContent] 0.6 [SugarContent] 6.6 [ProteinContent] 2.5 [RecipeServings] 36.0 [RecipeYield] 36 cookies [RecipeInstructions] Heat oven to 375 degrees. Combine brown sugar and butter. Beat well. Add egg, vanilla, peanut butter and baking soda. Beat on high until creamy, about 3 to 4 minutes. Mix in flour. Roll dough into 1\" balls and place 2 inches apart on greased baking sheet. Press with fork. Bake 9 minutes. Cool on wire rack. These store and freeze well. Yield: 36 cookies.
[Name] Wagon Wheel Pasta Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-02-03T15:00:00Z [Description] Source: The Seasoned Mom blog, slightly adapted. This is a great casserole to take to potlucks, family reunions, sick or bereaved friend, etc. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/zKAQ6wNMScuQoxEdxuZB_IMG_0298.JPG" [RecipeCategory] Meat [Keywords] ["Healthy", "Potluck", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1", "1/2", "1/4", "1", "1/4", "1/4", "4", "2"] [RecipeIngredientParts] ["eggs", "salt", "garlic", "pepper", "ground beef", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.0 [FatContent] 21.7 [SaturatedFatContent] 9.1 [CholesterolContent] 112.5 [SodiumContent] 1166.8 [CarbohydrateContent] 80.0 [FiberContent] 6.1 [SugarContent] 14.0 [ProteinContent] 32.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta for about 1-2 minutes less than called for on the package directions. You want it to be slightly under-cooked so that it doesn’t become mushy when you bake it in the oven later. Meanwhile, in a large bowl, beat the eggs, salt, garlic, and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently. Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the marinara sauce. Drain pasta; place in a large bowl. Add beef mixture; sprinkle with 1 cup mozzarella cheese. Toss until pasta is well coated. Pour pasta mixture into a 13x9-inch baking dish (or into two 8-inch square baking dishes]. Top with remaining 1 cup of mozzarella cheese. Cover and bake at 350 degrees F for approximately 25-30 minutes. Remove cover and bake for an additional 5 minutes, or until top browns and pasta is heated through. Serve with additional Parmesan cheese on top, if desired.
[Name] Chocolate Chip Skookie (Cast Iron Skillet Cookie) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-02-04T00:29:00Z [Description] A browned-butter version from ATK and as usual, it’s not just ingredients, but the technique is important.  Also see other skookie recipes:  https://www.food.com/recipe/peanut-butter-brownie-skookie-450712 and https://www.food.com/recipe/toffee-bit-skookie-450711 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "3/4", "1/2", "2", "1", "1", "1 3/4", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "granulated sugar", "vanilla extract", "salt", "all-purpose flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.9 [FatContent] 32.5 [SaturatedFatContent] 19.9 [CholesterolContent] 91.8 [SodiumContent] 508.8 [CarbohydrateContent] 89.7 [FiberContent] 2.6 [SugarContent] 58.9 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.", "Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.", "Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.", "Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool. Especially good served warm with ice cream." ]
[Name] Roasted Vegetable Sandwiches With Romesco Sauce [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-02-04T01:30:00Z [Description] This is a great lunch or light dinner. Serve open faced on small slices of bread for a great appetizer. Adapted from Isa Chandra Moskowitz's amazing cookbook "Isa Does It." [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "3/4", "2", "2", "1", "2", "1/4", "4", "2", "8 -12"] [RecipeIngredientParts] ["head cauliflower", "zucchini", "avocado oil", "salt", "ground pepper", "walnuts", "garlic cloves", "red wine vinegar", "sweet paprika", "salt", "fresh basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 11.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 686.7 [CarbohydrateContent] 32.7 [FiberContent] 5.9 [SugarContent] 7.2 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] ["Prepare the vegetables.", "Preheat oven to 425 degrees F.", "Line a large rimmed baking sheet with parchment paper.", "Place cauliflower and zucchini on sheet, drizzle with oil, sprinkle with salt and pepper. Toss to coat, and arrange in single layer.", "Roast veggies for about 20 minutes. Remove from the oven and flip the veggies. Roast 10 to 15 more minutes until they are nicely brown.", "For the spread, first toast the almonds or walnuts. (optional, but recommended!] Spread them on a baking sheet and put them in the oven at the same time as the veggies for 5-10 minutes.", "Transfer nuts to blender or food processor and pulse into fine crumbs. Add garlic and pulse to chop Add roasted red peppers, vinegar, paprika, and salt. Puree until mostly smooth, scraping down the sides every now and then to make sure to get everything. If it doesn’t seem to be blending, add water by the tablespoon until it decides too cooperate. Taste for seasoning. Keep sealed and refrigerated until ready to use.", "Spread the bun with a thick amount of spread. Add layers of roasted veggies, red pepper, and top with basil." ]
[Name] Cast Iron Sausage Lasagna-ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-02-04T18:12:00Z [Description] Make and share this Cast Iron Sausage Lasagna-ATK recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", NA, "3 -4", "1/4", "1", "12", "1", "1", "8", "1/4", "12", "3"] [RecipeIngredientParts] ["whole canned tomatoes", "olive oil", "onion", "garlic cloves", "red pepper flakes", "hot Italian sausage", "whole milk ricotta cheese", "fresh thyme", "dried thyme", "mozzarella cheese", "parmesan cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 584.9 [FatContent] 43.2 [SaturatedFatContent] 18.6 [CholesterolContent] 136.4 [SodiumContent] 1560.8 [CarbohydrateContent] 16.7 [FiberContent] 2.5 [SugarContent] 7.0 [ProteinContent] 33.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 400 degrees. Pulse tomatoes and their juice in food processor until coarsely ground, about 10 pulses. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in processed tomatoes, bring to simmer, and cook until sauce is slightly thickened, about 10 minutes; transfer to bowl. In separate bowl, combine ricotta, egg yolk, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Combine mozzarella and Parmesan in third bowl. Spread 3/4 cup sauce over bottom of now-empty skillet. Shingle 7 noodle halves around edge of skillet and place 1 noodle half in center. Dollop one-third of ricotta mixture over noodles, then top with one-quarter of mozzarella mixture and one-third of remaining sauce (in that order]. Repeat layering process twice, beginning with noodles and ending with sauce. Top with remaining mozzarella mixture. Transfer skillet to oven and bake until cheese is golden brown and lasagna is bubbling around edges, 30 to 40 minutes. Let lasagna cool for 10 minutes, then sprinkle with fresh basil and serve.
[Name] Vegetable Stir-Fry With Crispy Tofu-ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-02-04T20:40:00Z [Description] Make and share this Vegetable Stir-Fry With Crispy Tofu-ATK recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "10", "2", "1", "4", "3", "2", "2", "3", "1/4", "1/4", "1/4", "1", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["extra firm tofu", "shiitake mushrooms", "carrots", "red bell pepper", "baby bok choy", "cornstarch", "ginger", "garlic cloves", "soy sauce", "dry sherry", "brown sugar", "orange zest", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.0 [FatContent] 25.5 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1194.2 [CarbohydrateContent] 38.5 [FiberContent] 6.3 [SugarContent] 21.3 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Spread tofu on paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.].", "Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in now-empty processor until thinly sliced; set aside.", "Fit again-empty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.", "Pulse ginger and garlic in again-empty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.", "Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.", "Heat remaining 2 teaspoons vegetable oil in now-empty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.", "Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice." ]
[Name] Turkey Meatloaf With Ketchup-Brown Sugar Glaze [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2019-02-04T21:17:00Z [Description] ATK:  Do not use 99 percent lean ground turkey in this recipe; it will make a dry meatloaf.  [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", NA, "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] 1.0 [Calories] 413.7 [FatContent] 20.7 [SaturatedFatContent] 8.1 [CholesterolContent] 185.2 [SodiumContent] 747.7 [CarbohydrateContent] 24.6 [FiberContent] 0.8 [SugarContent] 19.1 [ProteinContent] 34.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line a 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; set aside. Combine oats, cornstarch, 3/4 teaspoon salt and 1/2 teaspoon pepper in second bowl; set aside. 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. BACK TO THE MEATLOAF: 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. 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. . Serving Suggestions for Leftovers: Meatloaf Sandwiches.

Subsets and Splits

No community queries yet

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