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[Name] Easy Sugar Cookie Cut-Outs [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2019-02-04T21:45:00Z [Description] Make and share this Easy Sugar Cookie Cut-Outs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "1", "3"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla extract", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.8 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 37.2 [SodiumContent] 15.2 [CarbohydrateContent] 53.7 [FiberContent] 1.0 [SugarContent] 25.1 [ProteinContent] 5.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Beat margarine sticks with 1 cup (250 mL] sugar in large bowl with electric mixer until light and fluffy; about 2 minutes. Beat in eggs and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatten into disks. Refrigerate at least 1 hour or until firm. Preheat oven to 350°F (180° C]. Remove plastic wrap from dough. Roll each quarter about 1/8-in. (3 mm] thick on floured surface with floured rolling pin. Cut dough into shapes with 2-in. (5 cm] cookie cutters. Arrange on ungreased baking sheets, 1 inches (2.5 cm] apart. If dough becomes too soft, return to refrigerator to firm up. Sprinkle with remaining 2 tbsp (30 mL] sugar. Bake 10 minutes or until edges are just golden. Let stand 1 minute on wire rack; remove cookies from sheets and cool completely. Decorate as desired.
[Name] Butternut Squash Gnocchi With Creamy Lemon Butter Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-02-04T21:48:00Z [Description] This gnocchi recipe makes for the perfect side dish, as it uses many on-hand ingredients. You can substitute or add in a variety of greens like baby kale or baby spinach for extra colour. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "350", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["butter", "walnuts", "baby arugula", "milk", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.7 [FatContent] 13.9 [SaturatedFatContent] 6.2 [CholesterolContent] 24.5 [SodiumContent] 84.6 [CarbohydrateContent] 2.1 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1 tbsp butter in a large non-stick skillet over medium heat. Add walnuts and hot pepper flakes (if using]. Cook, stirring often, until butter is fragrant and slightly golden; 1 to 2 minutes. Transfer with slotted spoon to small bowl. Set aside.", "Add remaining 2 tbsp butter and ¾ cup water to same skillet; bring to a simmer over medium heat. Add gnocchi. Simmer, stirring occasionally, until heated through; 2 to 3 minutes.", "Add arugula and milk. Cook, stirring often, until arugula is wilted and sauce is thickened; about 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top with remaining walnut mixture." ]
[Name] Ginger Iced Green Tea [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-02-04T21:50:00Z [Description] By ditching the alcohol for nutrient-rich fruit, herbs and fermented ingredients, you can create nutritious drinks that will not only look stunning, but also nourish your body to boot. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ginger", "lemon", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 3.4 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Steep tea and put in fridge with ice to chill. Once at preferred temperature, grate ginger into drink and add lemon and cinnamon to top off this festive treat.
[Name] Two-Toned Chocolate Coconut Cookies [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2019-02-04T21:54:00Z [Description] This coconut-studded milk chocolate cookie with two layers of buttery dough &ndash; one with an added hit of cocoa &ndash; makes these slice-and-bake cookies an instant hit. Incorporating milk chocolate with toasted coconut makes them irresistible. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "1/2", "300", "2"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "unbleached all-purpose flour", "baking soda", "chocolate bars", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.8 [FatContent] 14.8 [SaturatedFatContent] 9.0 [CholesterolContent] 33.7 [SodiumContent] 119.0 [CarbohydrateContent] 31.3 [FiberContent] 1.4 [SugarContent] 17.8 [ProteinContent] 2.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Line bottom of 8-inch (2 L] square glass baking dish with parchment paper, leaving 1-inch (2.5 cm] overhang on two opposite sides. Set aside. Beat butter with sugar in large bowl using electric hand mixer until fluffy. Beat in egg, scraping down side of bowl. Set aside. Whisk flour with baking soda in separate large bowl. Stir half of flour mixture into butter mixture just until combined. Stir in remaining flour mixture and chocolate just until combined. Remove half of dough to separate large bowl; stir in cocoa powder. Press cocoa dough evenly into bottom of prepared baking dish; press white dough evenly over top. Refrigerate 15 minutes. Lifting with parchment, remove dough from baking dish and transfer to work surface. Cut dough in half; invert one piece over the other piece so that both white strips are in centre of stack (you should have two thin strips of chocolate dough with one wide white strip in between]. Press gently to adhere. Wrap in plastic wrap; refrigerate two hours or up to 24 hours. Preheat oven to 325°F (160°C]. Cut dough in half lengthwise to make two 2-inch (5 cm] wide logs. Cut each log crosswise into scant 1/4-inch (5 mm] thick slices. Arrange, 1/2 inch (1 cm] apart, on non-stick cookie sheets or parchment paper-lined baking sheets. Bake, one sheet at a time, until pale golden and tops are no longer shiny; 12 to 14 minutes. Let cool completely on sheets.
[Name] Pulled Chicken Soup With Grains and Veggies [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-02-04T21:56:00Z [Description] There&rsquo;s nothing better than a one-pot meal that you can make on the weekend to last you all week. This hearty chicken soup is loaded with veggies to be nourishing and comforting on a chilly winter evening. It&rsquo;s also packed with grains, which are an important source of many nutrients like fibre, and B vitamins. Yet according to a recent survey by Grain Farmers Ontario, only 26 per cent of gen-x and less than a quarter of seniors consume three or more grain-based products on an average day. To get more grains in your diet, start with this delicious soup. It&rsquo;s made with wheat berries, an underappreciated grain that adds a tasty crunch. Opt for local grains if possible &mdash; the survey also revealed that 37 per cent of people prefer to source food from their own community. Simply freeze or refrigerate this tasty recipe and use it as two meals for the week. Enjoy it with some delicious sourdough or garlic bread for dipping. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "17", "1 1/2", "1", "2", "2", "2", "2", "10", "1", NA, NA] [RecipeIngredientParts] ["whole chicken", "low sodium chicken broth", "bulb of garlic", "onions", "parsnips", "carrots", "kale", "thyme", "bay leaf", "cracked pepper", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 980.6 [FatContent] 59.9 [SaturatedFatContent] 17.1 [CholesterolContent] 243.8 [SodiumContent] 600.9 [CarbohydrateContent] 32.9 [FiberContent] 4.0 [SugarContent] 5.2 [ProteinContent] 82.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place all ingredients in a large stock pot and bring to a boil.", "Once soup has come to a boil, reduce to a simmer.", "Allow soup to simmer until chicken is fully cooked, about an hour.", "Remove chicken, wheat berries and vegetables; let cool. Strain the remaining stock into a clean pot and return to stove. Skim off any particles that float to the surface.", "Once chicken has cooled slightly, remove the flesh from fat and bone, flake and return to pot on the stove.", "Now that the vegetables have cooled, dice them up and return to soup. Bring back up to a boil, season and serve." ]
[Name] Healthy On-The-Go Popcorn Trail Mix [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-02-04T21:57:00Z [Description] Popcorn is a classic favourite that can be enjoyed in many different ways. This simple popcorn trail mix recipe is easy to make and packed with 100 per cent whole grains as a source of fibre for on-the-go snacking. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", "1", "1", "1/2", NA, "1/2", "1/3"] [RecipeIngredientParts] ["granola cereal", "dried cranberries", "ground cinnamon", "sunflower seeds", "honey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.8 [FatContent] 32.3 [SaturatedFatContent] 12.5 [CholesterolContent] 40.6 [SodiumContent] 153.6 [CarbohydrateContent] 66.2 [FiberContent] 11.8 [SugarContent] 14.3 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300°F (149°C]. Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl. Add granola, oats, dried cranberries and cinnamon; toss together. Set aside.", "Spray a mixing spoon and a shallow baking pan with cooking spray.", "Mix together sunflower kernels, honey and butter in small bowl. Pour over popcorn mixture and mix well with spoon. Spread mixture evenly in the pan.", "Bake 30 minutes, stirring once halfway through time. Cool 20 minutes before breaking clumps apart with spoon. Store in tightly sealed container up to one week." ]
[Name] Kale Chips With Hummus [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-02-04T21:59:00Z [Description] Try this simple recipe for kale chips, created by the staff at Harrowsmith magazine. Kale is a superfood packed with calcium, protein, vitamins, iron, folate and antioxidants. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["kale", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.9 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 174.6 [CarbohydrateContent] 2.9 [FiberContent] 1.2 [SugarContent] 0.0 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and pat dry, then roughly chop the kale into chip-size pieces, removing the largest and hardest parts of the leaf’s rib. In a large bowl, massage olive oil, salt and hummus into the kale with your hands until the kale is evenly coated. Spread the kale on a parchment-lined baking sheet and bake in a 350°F (190°C] oven for about 10 minutes. Turn chips over and mix them around. Put them back in the oven for another 10 minutes.
[Name] Banana Bread [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-02-04T22:00:00Z [Description] When fruit is about to go bad, dehydrate them in a hot oven and add to a granola. Or, freeze overripe bananas and create this moist banana bread to enjoy when family and friends are over. [Images] character(0) [RecipeCategory] Breads [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "250", "1", "3/4", "3/4", "2", "1/2", "1"] [RecipeIngredientParts] ["egg", "brown sugar", "bananas", "mayonnaise", "vanilla extract", "all-purpose flour", "whole wheat flour", "baking powder", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.4 [FatContent] 6.1 [SaturatedFatContent] 0.7 [CholesterolContent] 13.3 [SodiumContent] 145.1 [CarbohydrateContent] 32.3 [FiberContent] 2.1 [SugarContent] 18.6 [ProteinContent] 3.6 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350° F (180° C]. Grease a 9 x 5-in. (23 x 13-cm] baking pan with no-stick cooking spray; set aside.", "Whisk egg, brown sugar, bananas, mayonnaise and vanilla in large bowl with wire whisk until blended; set aside.", "Combine flours, baking powder and salt in medium bowl; stir in ¾ cup (175 mL] walnuts. Fold into banana mixture just until combined. Turn into prepared pan; smooth top. Sprinkle with remaining ¼ cup (60 mL] walnuts.", "Bake one hour or until toothpick inserted in centre comes out clean. Cool on wire rack for 15 minutes, then remove from pan and cool separately." ]
[Name] BLACKBERRY QUINOa BREAKFAST [AuthorId] 2001346666 [AuthorName] vboese [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-02-04T22:31:00Z [Description] Blackberry Quinoa Breakfast is the breakfast of champions, filled nutritious quinoa, blackberries, English walnuts, pomegranate seeds, and toasted coconut. The secret to making this great tasting quinoa is cooking it in apple juice in place of water, giving it a delightful flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001346666/eoUsnyRlQaTsdiU0ZSo0_DSC_8704a.JPG" [RecipeCategory] Breakfast [Keywords] ["Fruit", "Nuts", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1/3", "2", "2", "1/4"] [RecipeIngredientParts] ["quinoa", "blackberry", "pomegranate seeds", "coconut", "english walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.4 [FatContent] 17.9 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 49.6 [FiberContent] 7.3 [SugarContent] 15.6 [ProteinContent] 9.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse quinoa in water to clean. Add rinsed quinoa to a sauce pan with the apple juice. cover and bring to a boil and simmer low for 15 minutes. Fluff with fork, divide and add to two serving bowls, top with fresh fruit, walnuts and toasted cocount.*. *To toast coconut place on a cookie sheet under oven broiler for one minute or longer until slightly browned.
[Name] Northwoods Wild Rice Soup [AuthorId] 2000479583 [AuthorName] Cathy B. [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2019-02-04T22:32:00Z [Description] Northwoods Wild Rice Soup is a creamy blend of wild rice, chunks of chicken and ham, veggies and a delicious splash of sherry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000479583/Sjig6866QhG5xzsGC0CW_Northwoods%20Wild%20Rice%20Soup.jpeg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "5", "2", "1/4", "3", "2", "1", "1", "1/2", "1/4", "3", "2", NA] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery", "half-and-half", "chicken broth", "sherry wine", "marsala wine", "cooked ham", "salt", "ground black pepper", "flour", "butter", "sherry wine", "marsala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.9 [FatContent] 29.4 [SaturatedFatContent] 15.7 [CholesterolContent] 109.5 [SodiumContent] 637.6 [CarbohydrateContent] 25.9 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 22.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In Dutch oven, saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.", "Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.", "In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.] If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!" ]
[Name] Breakfast [AuthorId] 2000479583 [AuthorName] Cathy B. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-02-04T22:32:00Z [Description] Breakfast Enchiladas are a delicious and hearty brunch entree bursting with scrambled eggs, spicy sausage and cheesy chili sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000479583/KE8CzCIOTTK8iCQdPokS_Breakfast%20Enchiladas.jpeg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "4 1/2", "3", "4 1/2", "3/4", "1", "2", "3/4", "1", "2", "7", NA, "6", NA, NA, "2", NA] [RecipeIngredientParts] ["butter", "flour", "milk", "cheddar cheese", "green chilies", "kosher salt", "pork sausage", "butter", "onion", "green pepper", "cilantro", "eggs", "flour tortillas", "cherry tomatoes", "green onion", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1080.1 [FatContent] 75.8 [SaturatedFatContent] 38.5 [CholesterolContent] 417.2 [SodiumContent] 2219.2 [CarbohydrateContent] 53.6 [FiberContent] 3.1 [SugarContent] 6.9 [ProteinContent] 45.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cheese Sauce. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Slowly whisk in milk and then whisk frequently until thickened (about 5-8 minutes.]. Add shredded cheese and canned chilies and stir until smooth. Remove from heat. Enchiladas. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and spread on paper towel lined plate. Top sausage with additional paper towels and blot off grease. Melt 2 tablespoons butter in a large nonstick skillet over medium heat, add onion, green pepper and cilantro. Sauté covered 3-5 minutes or until tender. Spread veggies evenly over pan. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist. Remove eggs from heat, fold in 1 1/2 cups cheese sauce and sausage. Spray 13 x 9 baking dish lightly with cooking spray. Ladle 1 1/2 Celsius of sauce over bottom of dish. Spoon a generous 1/2 cup of egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in baking dish. Pour remaining cheese sauce evenly over tortillas. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
[Name] Cauliflower Mash [AuthorId] 299829 [AuthorName] Heather M [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-02-04T22:32:00Z [Description] Make and share this Cauliflower Mash recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "4"] [RecipeIngredientParts] ["cauliflower florets", "butter", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.6 [FatContent] 11.8 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 133.5 [CarbohydrateContent] 5.3 [FiberContent] 2.1 [SugarContent] 2.0 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] Roast cauliflower florets in 350 degree oven for 20 min or until tender and slightly golden. Put roasted cauliflower in food processor. Add cream cheese and butter im chunks. Process until creamy and smooth.
[Name] Chocolate Energy Bites [AuthorId] 85414 [AuthorName] lucy k. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-02-04T22:32:00Z [Description] Make and share this Chocolate Energy Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Peanut Butter", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1/2", "3", "1", "3/4", "1/3", "3", "3"] [RecipeIngredientParts] ["peanut butter", "liquid honey", "vanilla extract", "old fashioned oats", "sweetened coconut", "wheat germ", "sunflower seeds", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.3 [FatContent] 6.3 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 52.1 [CarbohydrateContent] 9.9 [FiberContent] 1.6 [SugarContent] 4.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 24 energy balls [RecipeInstructions] ["If your wheat germ is raw, toast it on the stovetop in a dry pan, medium heat until somewhat browned. Watch carefully that it doesn't burn.", "Stir together peanut butter, honey, extracts and cocoa. Add a little warm water if it seems too thick.", "Stir in the rest of the ingredients.", "Shape into 1 inch balls. You may need to squeeze them in your hands for a few seconds to get them to stay together. Add a bit of water if needed.", "Store in refrigerator up to 2 weeks or in the freezer to thaw as needed." ]
[Name] Garlic Herb Cheese Rolls [AuthorId] 2796167 [AuthorName] michelley0087 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-02-04T22:33:00Z [Description] Make and share this Garlic Herb Cheese Rolls 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/2796167/VNytwtYjQo6bGCMeQmAE_Screenshot_20190202-164825.png" [RecipeCategory] Breads [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "1", "1", NA, NA] [RecipeIngredientParts] ["mozzarella cheese", "parsley", "garlic", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place thawed dinner rolls on a pan. Push a 1 inch cube of mozzarella cheese into the middle. Mix 1 tsp parsley, garlic, salt, and melted butter and brush mixture on top of rolls. Bake at 350 degrees for 10 minutes.
[Name] Instant Pot Mexican Rice [AuthorId] 225096 [AuthorName] dmac085 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-04T22:37:00Z [Description] This reminds me of my best friend's Mexican mom's rice on with a tiny smidgen of heat. The rice is not heavily spiced with cumin or Mexican oregano or laden with a hunch of veggies trying to healthy up my carbs&#55357;&#56836; The spicy tomato sauce I used is one I can get at Walmart on the International foods aisle. If you can't locate it in your area, use mild rotel same amount &amp; give it a whiz in a food processor (or leave it chunky). I used Better Than Bouillon Chicken for the broth. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/05/JphqubTBSPmv876Yq0jD_20190203_081048.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1 -2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "butter", "long grain white rice", "chicken broth", "water", "garlic", "kosher salt", "pepper", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.6 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 480.3 [CarbohydrateContent] 38.4 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Insert IP cook pot in unit.", "Set up on Saute, Medium heat.", "Melt butter and add rice. Stir to coat and toast until most of the rice is slightly golden. Add onion flakes and minced garlic after about 5 minutes. Cook to color rice but do not brown the garlic. Turn off Saute function.", "Set IP panel for Pressure Cook or Manual for 3 minutes on high pressure.", "Add chicken broth and all seasonings. Stir gently to incorporate.", "Level out rice and gently pour the can of El Pato over the top of the rice & water. DO NOT STIR!", "The water is enough to cook the rice. The tomato sauce is simply a flavoring agent. Due to its thickness and maybe natural sugars if tends to impede the rice cooking if stirred in and tends to scorch on the bottom of the pot.", "Lid up your pot, make sure your ring is in place & hooked around that wire ring nice & tight. Seal & press start.", "After 3 minute beeper sounds, just leave it alone. This will be a natural pressure release for about 12-18 minutes. Pin will drop when ready.", "Open your pot. The top will appear wet, more liquid than you think it should be. Gently dip in and begin to mix in the tomato sauce until all incorporated. Should appear somewhat drier, still moist and have nice fluffy separate grains.", "Turn off or use keep warm for a bit but watch so bottom doesn't get burned over the heating element.", "Great side for Mexican dishes, filling for burritos and I like leftovers mixed in with scrambled eggs for breakfast burritos too.", "Note: El Pato has hotter tomato sauces if that's your thing. If no heat at all is your thing Mexican brand Del Fuerte makes a lightly seasoned tomato sauce in a black cardboard 7 3/4 oz carton or and 8 oz can of plain tomato sauce would work. If you want fresh cilantro can be added before serving." ]
[Name] Baked Salmon With Garlic and Dijon [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-02-04T22:38:00Z [Description] We absolutely love salmon recipes and this is our very favorite! Find out why this is one of the most popular baked salmon recipes online! This baked salmon recipe is a huge hit wherever it goes. It&rsquo;s incredibly flavorful, flaky and juicy. It&rsquo;s also super easy to make, making it a perfect go-to recipe for parties and entertaining. My children actually eat this salmon! With over a 100 five-star reviews, this roasted salmon is sure to become a favorite in your home. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1/2", "1/2", "1/8", "2", "2", "1/2"] [RecipeIngredientParts] ["salmon fillets", "fresh parsley", "garlic cloves", "Dijon mustard", "sea salt", "black pepper", "light olive oil", "fresh lemon juice", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.4 [FatContent] 14.4 [SaturatedFatContent] 2.3 [CholesterolContent] 78.4 [SodiumContent] 441.7 [CarbohydrateContent] 2.2 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat the oven to 450° F. Line rimmed baking sheet with silpat or foil.", "In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.", "Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.", "Generously brush top and sides of salmon with sauce and top with lemon slices.", "Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook." ]
[Name] Smokey Winter Chili [AuthorId] 2002412248 [AuthorName] Adam R. [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2019-02-04T22:38:00Z [Description] This recipe takes chili to a new level. I've made it using bits and pieces from other recipes, and this one is sitting on my stove simmering right now. After I tasted it I knew I needed to share it. It takes a little more time to prepare, but it's worth it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/07/aX9O0rdQ1C8Bi6NMyRmq_72570711-2C5E-4D20-8357-A2262CFB4C60.jpeg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Meat", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1/2", "2", "1", "1/2", "3", "1", "2", "1", "1", "1/2", "1", NA, "1", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "yellow onion", "minced garlic cloves", "chili powder", "salt", "ground cumin", "dried oregano", "diced tomatoes", "tomato paste", "dark beer", "lager beer", "cremini mushroom", "olive oil", "smoked bacon", "cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.6 [FatContent] 39.9 [SaturatedFatContent] 14.8 [CholesterolContent] 145.1 [SodiumContent] 1861.6 [CarbohydrateContent] 13.5 [FiberContent] 2.5 [SugarContent] 4.5 [ProteinContent] 49.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 400F, or 375 if you have a convection oven (I recommend using convection because you're going to need to at least two racks to fit everything in]. Start by doing a little roasting. If you're feeling ambitious, you can roast these ingredients on a charcoal grill and get some smoke on them, but it's not necessary. Wash the mushrooms and cut them into bite size pieces. For most crimini mushrooms, cutting them in half is fine. Drizzle them with a bit of olive oil and salt & pepper. Put them in the oven and roast for about 30 minutes. Cut the jalapeños as described and put them on a baking sheet or in a small cast iron dish and roast in the same oven with the mushrooms (they can share a baking sheet or pan, they'll take the same amount of time]. Cook the bacon however you want to so that it's crisp, but not crunchy. I recommend lining a cookie sheet with parchment paper and baking them in the same oven with the jalapeños and mushrooms. They take about the same time and the house will smell amazing. While it's cooking you can finish prepping your other ingredients. While the oven is roasting away, dice up the onion into whatever size you like in your chili. Mince the garlic, and portion out your spices. I usually like to open all my cans right now as well to get prepped. In a very large pot, cook your ground beef so it's nicely browned. It's ok if it's got a touch of pink left in it, because you're going to simmer it long enough to finish the cook. If the beef wasn't very lean, you might want to drain off a little of the fat, but not too much. Remove the beef to a bowl and set aside. If your bacon is cooked, drain about 2 tbsp of the fat into the pot where you cooked the beef. Let it get nice at hot with the remaining beef fat, then add in your onions, chili powder, salt, cumin, oregano and paprika. Cooke it for 5 minutes or so to get the onions translucent and tender. If it's feeling too dry in the pot, add a splash of the beer to deglaze and keep the spices from burning. Add the garlic in and throw the beef back in, stirring and cooking for another few minutes together. Chop up the cooked bacon, and add that along with the roasted mushrooms and jalapeños. Add the canned tomatoes and beans along with all the juices in the cans. Add the tomato paste and beer as well, stirring to get it all mixed inches. Let it simmer for 30 minutes or so to get fully incorporated. Tase it along the way and add more spice if you want it. I'm usually cooking for people who can't handle the heat, so I add ground chipotle pepper to my bowl when I serve it. Top with some shredded cheese and plain greek yogurt. I also like a little cilantro on mine. Enjoy!
[Name] Roasted Duck in Wine With Potatoes, Peppers and Mushrooms [AuthorId] 2002412389 [AuthorName] Crafty A. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-02-04T22:38:00Z [Description] Make and share this Roasted Duck in Wine With Potatoes, Peppers and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "1", "6", "1", "1", "3", "6"] [RecipeIngredientParts] ["duck", "pepper", "salt", "paprika", "navel orange", "garlic powder", "dried parsley", "garlic cloves", "wine", "bell pepper", "potatoes", "portabella mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1515.9 [FatContent] 125.5 [SaturatedFatContent] 42.1 [CholesterolContent] 240.9 [SodiumContent] 809.7 [CarbohydrateContent] 42.8 [FiberContent] 6.9 [SugarContent] 8.7 [ProteinContent] 43.5 [RecipeServings] 4.0 [RecipeYield] 1 Duck [RecipeInstructions] Completely defrosted Duck in the refrigerator for a couple of days. Remove the giblets from inside the duck. Rinse duck and pat dry. Trim excess fat and skin from the duck. Use butcher’s twine to tie the drumsticks together. Prick duck skin all over with the tip of sharp paring knife, making sure not to penetrate the meat. Grate an orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves. Season your bird generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. Add one cup of wine to the bottom of your baking dish. Preheat oven to 375&deg;F Place bird breast side up and roast for 1 hour. Carefully using tongs or turkey lifters, remove the bird to a plate. Add sliced potatoes, bell or salad peppers and mushrooms. Flip the bird over and place it on top of the potatoes. Baste it with juices from the bottom of the pan. Dust your bird a bit of salt/pepper and dry parsley. Continue roasting at 375F for 30 minutes. Take your bird out, remove to a plate. Flip the potatoes, mushrooms, and peppers to the other side. Place bird on top breast side up. Baste it with juices from the bottom of the pan. During the last 30 minutes of baking, COVER WITH FOIL parts that easily get burned. Continue roasting at 375F for about 30 minutes or until the internal temperature should be 170°F at the thickest part of the leg and thigh joint. Careful not to overcook. Remove duck from the oven. Transfer duck to a cutting board and let stand 15 minutes. Remove orange from the cavity and throw away. Carve the duck and serve!
[Name] EASY Yummiest Ground Beef and Green Beans [AuthorId] 235355 [AuthorName] Dee Licious [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-02-04T22:39:00Z [Description] Disclaimer: This dish is the reason I married my ex husband... If it hadn&rsquo;t been for this then who knows what I&rsquo;d be doing with my life. LOL. He is actually a wonderful man and despite the fact that it did&rsquo;t work out I do not regret marrying the man (not just because he was a fabulous cook). &nbsp;I have tried many variations of this (and I&rsquo;ll add the extras at the end of the recipe) but the original is actually the very best.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/235355/Fn32BI3iTrGDXZd20jc6_A424161E-5671-4041-84D5-259A1D41D5D0.jpeg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "28", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["ground beef", "soy sauce", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.0 [FatContent] 17.3 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 2609.4 [CarbohydrateContent] 13.7 [FiberContent] 4.9 [SugarContent] 4.5 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] So additions I’ve tried include one 8 oz can sliced water chestnuts (chopped] and ½ onion chopped and ¼ cup red wine. truly none of these make the original recipe any better but I like to feel I contributed in some way -- Saute ground beef (if adding water chestnuts and onions also sauté these at the same time] and add green beans when beef is mostly done. Then add the white pepper, soy sauce, (I do a tad less than ½ cup but the recipe won’t let me put .38 cups] and balsamic vinegar (and if you’re feeling sassy add that red wine too]. Cook for 5-10 minutes and then yes my friend you are done (hopefully you’ve had the foresite to cook rice too] and have a MAGNIFICENT dish to serve your family and or friends -- One that someone, someday may marry you for. Just sayin’  it worked on me! Truly the original with no additions is absolutely fabulous but for crunch (you texture lovers out there] add the water chestnuts. Otherwise it’s perfect in original form but feel free to throw your creative twist on this and let me know what works!
[Name] Black Bean Burgers-ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2019-02-05T00:48:00Z [Description] A few words from ATK: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; DRY THE BEANS-Removing excess moisture by draining on paper towels helps cut down on the need for absorbent binders. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; PULSE, DON&rsquo;T PUREE-Pulsing the beans with tortilla chips (processed them first) keeps the beans chunky for textural contrast. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; GIVE IT EXTRA CLING-In addition to eggs and starchy tortilla chips, add flour, which contains sticky amylopectin, to hold the mix together. &nbsp; &nbsp; &nbsp; &nbsp; Lastly, LET IT REST. &nbsp;Take into consideration &lsquo;resting time&rsquo; as part of the prep. &nbsp;A good thing is that these freeze well. Defrost prior to cooking. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Tex Mex", "Southwestern U.S.", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "3", "2", "1", "1", "1/2", "1/4", "1/4", "1", "8", "6", NA] [RecipeIngredientParts] ["black beans", "eggs", "all-purpose flour", "green onions", "fresh cilantro", "garlic cloves", "ground cumin", "ground coriander", "salt", "pepper", "tortilla chips", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.1 [FatContent] 11.2 [SaturatedFatContent] 2.0 [CholesterolContent] 62.0 [SodiumContent] 348.5 [CarbohydrateContent] 51.8 [FiberContent] 10.5 [SugarContent] 3.1 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 6 Burgers [RecipeInstructions] ["NOTES:  The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together.", "Line rimmed baking sheet with triple layer of paper towels and spread beans over towels. Let stand for 15 minutes.", "Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.", "Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.", "Adjust oven rack to middle position and heat oven to 200 degrees. Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen for up to 2 weeks. Thaw patties before cooking.].", "Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until bottoms are well browned and crisp, about 5 minutes. Flip patties, add 2 teaspoons oil, and cook second side until well browned and crisp, 3 to 5 minutes. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Repeat with remaining 3 patties and 4 teaspoons oil. Transfer burgers to buns and serve with cheese slices, if desired." ]
[Name] Instant Pot Baked Ziti [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT12M [TotalTime] PT22M [DatePublished] 2019-02-05T03:22:00Z [Description] This was so fast to put together you don't even have time to drive to a drive through. Really good too. Recipe courtesy of lifemadesweeter.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1/4", NA, NA, "28", "2", "6", "16", "2", "1 1/2", NA, "1/3", NA] [RecipeIngredientParts] ["olive oil", "ground beef", "Italian sausage", "yellow onions", "garlic cloves", "dried oregano", "red pepper flakes", "salt", "pepper", "diced tomatoes", "tomato paste", "ziti pasta", "penne pasta", "pasta", "mozzarella cheese", "parmesan cheese", "ricotta cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.5 [FatContent] 22.7 [SaturatedFatContent] 7.9 [CholesterolContent] 83.0 [SodiumContent] 821.9 [CarbohydrateContent] 105.4 [FiberContent] 8.8 [SugarContent] 18.5 [ProteinContent] 40.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Turn the instant pot ot saute and add oil. Add the meat and crumble and brown for 1 to 2 minutes and then add onions, garlic, and seasonings. Add salt and pepper to taste.", "Stir in the diced tomatoes, marinara sauce, tomato paste, pasta, and water. Make sure pasta is covered with enough liquid (add more as needed].", "Turn to pressure cook or manual on high for 5 minutes. Allow to quick release after 4 minutes. Pasta should be al dente.", "Stir in the mozzarella and turn to saute. Cook until cheese is melted. (I found I didn't need to saute because everything melted pretty quickly]. Serve hot with a sprinkle of fresh parmesan and a dollop of ricotta and chopped parsley, if desired." ]
[Name] Crock-Pot Peach Whiskey Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4M [PrepTime] PT20M [TotalTime] PT24M [DatePublished] 2019-02-05T13:16:00Z [Description] Make and share this Crock-Pot Peach Whiskey Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "12", "1/3", "1", "2"] [RecipeIngredientParts] "garlic clove" [AggregatedRating] nan [ReviewCount] nan [Calories] 568.8 [FatContent] 22.6 [SaturatedFatContent] 6.5 [CholesterolContent] 137.3 [SodiumContent] 127.8 [CarbohydrateContent] 39.5 [FiberContent] 0.6 [SugarContent] 27.7 [ProteinContent] 41.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl stir together the peach preserves, whiskey and minced garlic. Set aside. In a large frying pan heat the cooking oil until very hot but not yet smoking. Add the pork chops in a single layer and brown quickly on both side until golden. About 2 to 3 minutes per side. You may need to do this in two batches to avoid over crowding the pan if your pan is not large enough. Place browned pork chops in a 6 quart crock-pot and pour the peach and whiskey mixture over the pork chops. Cover and cook on LOW for 4 hours. Serve pork chops with peach sauce spooned over then and enjoy!
[Name] SZECHUAN GINGER CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-02-05T15:32:00Z [Description] This recipe has a great balance of sweet and spiciness along with the added flavors from the ginger and the vegetables! https://www.youtube.com/watch?v=deyx8HTL8AE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Fi3K72D4RWWUws9hNwd8_Szechuan-Ginger-Chicken_Fotor-Crop-1024x755.jpg" [RecipeCategory] Asian [Keywords] ["Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1", "1", "2 1/2", "3", "2", "1/4", "1", "2", "2 1/2", "3"] [RecipeIngredientParts] ["chicken breasts", "cooking wine", "cornstarch", "red pepper flakes", "red onion", "ginger", "garlic cloves", "brown sugar", "low sodium soy sauce", "sambal oelek", "rice", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.0 [FatContent] 14.6 [SaturatedFatContent] 3.4 [CholesterolContent] 46.4 [SodiumContent] 189.2 [CarbohydrateContent] 119.3 [FiberContent] 4.1 [SugarContent] 11.8 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine cubed chicken, cornstarch and wine; toss to coat. Cover with plastic wrap and transfer in the refrigerator for 1 hour. In a deep skillet or wok over medium-high, add oil with ¼ teaspoons red pepper flakes; toss skillet to mix the ingredients. When hot but not smoking, add chicken, working in batches. Cook the meat until lightly browned and no longer pink, about 3- 3 ½ minutes. Transfer chicken to a bowl, add another ¼ teaspoons red pepper flakes and cook the remaining chicken. When chicken is done, add onion and red pepper; sauté 4 minutes. Add ginger and garlic; sauté for 1 minute. Return chicken back to skillet with its juices; stir again. Add brown sugar and stir-fry until meat is caramelized, about 1 ½ minutes. Pour in orange juice, soy sauce, and sambal oelek; sauté ingredients for 30 seconds. Add white parts from green onions and stir to combine. Serve over a bed of rice and garnish with green parts. Makes 4 servings.
[Name] Palta Pistacho [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-02-05T16:45:00Z [Description] Make and share this Palta Pistacho 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/53/81/14/HcWKIdY4TAHbTOG0oQIw_GVRN.jpg" [RecipeCategory] Beverages [Keywords] ["Avocado", "Vegetable", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["Hass avocadoes", "cilantro", "Carnation Evaporated Milk", "lemon juice", "honey", "pistachios", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.0 [FatContent] 8.9 [SaturatedFatContent] 2.2 [CholesterolContent] 8.3 [SodiumContent] 2358.0 [CarbohydrateContent] 13.2 [FiberContent] 2.3 [SugarContent] 6.7 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] Chop the pistachios and stir with tajin. Rim the glass with lemon and then pistachio mixture. Mix in the blender the avocado, cilantro, evaporated milk, tequila, honey, lemon juice and 1 cup ice until it is a slushy consistency. Pour drink into glass and garnish with a slice of avocado.
[Name] Tuna Sashimi With Avocado [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-02-05T16:49:00Z [Description] Make and share this Tuna Sashimi With Avocado 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/53/81/15/LGQOUn3KTUS5iz7qP81Q_GVRN.jpg" [RecipeCategory] Avocado [Keywords] ["Vegetable", "Mexican", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh tuna", "avocado", "cilantro", "olive oil", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 709.0 [FatContent] 51.4 [SaturatedFatContent] 8.3 [CholesterolContent] 64.6 [SodiumContent] 85.2 [CarbohydrateContent] 22.7 [FiberContent] 14.3 [SugarContent] 4.5 [ProteinContent] 44.1 [RecipeServings] nan [RecipeYield] 1 serving [RecipeInstructions] Slice the avocado lengthwise and remove the pit. Remove the skin and make thin slices of the avocado. Cut the tuna into slices of 3-5 mm. In a bowl, mix the sprouts with the cilantro, olive oil and lemon, place inside the center of the spiral. Decorate with balsamic reduction.
[Name] Buttered Beef Fillet With Grilled Avocado [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-02-05T16:55:00Z [Description] Make and share this Buttered Beef Fillet With Grilled Avocado 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/53/81/16/4Lnzjy7BRbyAI6Z8HyGw_GVRN.jpg" [RecipeCategory] Avocado [Keywords] ["Vegetable", "Meat", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["filet of beef", "butter", "thyme", "rosemary", "ground black pepper", "fine salt", "carrot", "zucchini", "mushroom", "butter", "garlic clove", "shallot", "parsley", "fine salt", "ground black pepper", "Hass avocado", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.2 [FatContent] 48.8 [SaturatedFatContent] 20.1 [CholesterolContent] 71.0 [SodiumContent] 5222.9 [CarbohydrateContent] 28.9 [FiberContent] 14.0 [SugarContent] 8.6 [ProteinContent] 7.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a pan over medium-high heat. Add the fine herbs and beef. Spoon melted butter over the meat until the desired temperature is reached. Set aside. Saute the baby vegetables in the garlic and parsley. Salt and pepper to taste. Cut the avocado lengthwise and remove the pit. Peel 1/2 of the avocado grill cut side down. Serve grilled side up with a touch of salt. Add the au jus into the crater of the avocado.
[Name] Avocado Cream [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2019-02-05T16:59:00Z [Description] Make and share this Avocado Cream 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/53/81/17/nctNnR70QymCGmfJmbVM_CASA%20VELAS.jpg" [RecipeCategory] Avocado [Keywords] ["Vegetable", "Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "1", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["avocados", "sour cream", "salt", "white pepper", "chicken broth", "milk", "olive oil", "shrimp", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.2 [FatContent] 32.2 [SaturatedFatContent] 10.3 [CholesterolContent] 42.9 [SodiumContent] 534.5 [CarbohydrateContent] 6.7 [FiberContent] 2.4 [SugarContent] 2.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 1 serving [RecipeInstructions] Blend avocado, sour cream, salt, pepper, chicken consommé and milk. Liquefy for a period of 5 minutes. Refrigerate for 2 hours. Clean the shrimp and marinate in salt, pepper and olive oil. Put in the oven for 5 minutes at a temperature of 415&deg;F. Ladle soup into bowl and top with cooked shrimp and microgreens before serving.
[Name] The Avocado Cocktail [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-02-05T17:02:00Z [Description] Make and share this The Avocado Cocktail 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/53/81/18/YRRBiQKqCRg9p40wOWQO_VELAS%20VALLARTA.jpg" [RecipeCategory] Beverages [Keywords] ["Avocado", "Vegetable", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/8", "5", "1/2", "1"] [RecipeIngredientParts] ["lime juice", "lemon juice", "Hass avocado", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.2 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 3.7 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Macerate the avocado and the mint leaves. Add all the ingredients and ice in the shaker. Serve in an old-fashioned glass.
[Name] Avocado Tacos in Blue Corn [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-02-05T17:05:00Z [Description] Make and share this Avocado Tacos in Blue Corn 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/53/81/19/U9YKb2EuQ0ZQaN7HkFH4_VELAS%20VALLARTA%20(1).jpg" [RecipeCategory] Avocado [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "1/2", "1 1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["corn tortillas", "avocado", "tomatoes", "red onion", "purple cabbage", "lemon juice", "cilantro", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.2 [FatContent] 19.1 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 108.9 [CarbohydrateContent] 33.4 [FiberContent] 11.4 [SugarContent] 2.0 [ProteinContent] 5.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Smash avocado in a bowl and mix with purple onion, cilantro and lemon juice. Heat the blue corn tortillas on a pan to warm and fill with avocado mixture. Top with chile and cabbage.
[Name] Beef Kofte Stuffed With Potato [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-02-05T17:33:00Z [Description] Make and share this Beef Kofte Stuffed With Potato 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/tGo7cj4XQ2en78fxeGMS_EC_Beef%20kofte%20stuffed%20with%20potato.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "European", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["30", "2", "6", "450", "1", "2", "1", "1/2", "1/2", "1/2", "1 -2", "4", "3", "1", "1", "150", "200", "2", "1/4", "1/4"] [RecipeIngredientParts] ["milk", "eggs", "ground beef", "onion", "garlic cloves", "sea salt", "ground black pepper", "red paprika", "red paprika", "potato", "olive oil", "onion", "flour", "milk", "sour cream", "tomato paste", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.0 [FatContent] 55.3 [SaturatedFatContent] 17.9 [CholesterolContent] 200.6 [SodiumContent] 1122.1 [CarbohydrateContent] 37.5 [FiberContent] 3.8 [SugarContent] 6.9 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] 5 kofte [RecipeInstructions] Whisk milk and eggs until smooth, add bread crumbs and soak them for 5 - 10 minutes. Using your hands, mix the meat in a bowl with the grated onion and garlic, salt, pepper, sweet and hot red paprika and soaked bread crumbs until evenly combined. If necessary add some more bread crumbs. Form the mixture into 4 - 5 patties, slightly flatten each one. Place a quarter of the potato in the middle of each patty, wrap it with the meat. Cook patties in hot oil for 2 - 3 minutes on each side until golden brown. Transfer patties into the ovenproof baking dish and set aside. For the sauce, sauté onion in olive oil; add flour, stir and reduce the flame. Whisk and combine milk, sour cream, tomato paste, salt and pepper until smooth. Always stirring, gradually add the mixture to the pan and continue to whisk until the sauce is smooth and creamy, but not very thick. If the sauce is too thick, add a little more milk (the sauce will thicken during baking in the oven]. Cover kofte with the sauce and bake in the oven for 30 – 40 minutes at 200°C or until the potato is done (trick with a toothpick]. Serve with braised sauerkraut or a simple green salad.
[Name] Pasta With Zucchini, Chickpeas and Mushrooms [AuthorId] 2002412780 [AuthorName] Len B. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-02-05T19:18:00Z [Description] Make and share this Pasta With Zucchini, Chickpeas and Mushrooms 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/53/81/21/kW2hCfnQLKQTMFBI4d8n_IMG_20190204_195218587.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "10", "5", "1", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["zucchini", "chickpeas", "mushrooms", "olive oil", "parmesan cheese", "salt", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.2 [FatContent] 6.0 [SaturatedFatContent] 1.8 [CholesterolContent] 5.5 [SodiumContent] 366.9 [CarbohydrateContent] 107.6 [FiberContent] 8.6 [SugarContent] 7.5 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] wash 3 green zucchini and cut into slices, the quarter the slices. add oil to large pan and heat. when hot add zucchini and cook for 3-5 minutes until tender. meanwhile heat water to cook the pasta, Add pasta when boiling and cook until al dente. Add salt to water. add mushrooms and chickpeas to mixture and heat for another 2 minutes. when pasta is cooked take some of the water and add to your mixture, then drain the rest of the pasta. add enough pasta but do not add too much that it overwhelms the mix. Sprinkle in parmesan cheese and cook for 1-2 minutes until hot. Serve in bowls.
[Name] KERRY'S EGG BOMBS [AuthorId] 2001374636 [AuthorName] Kerry Kline [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2019-02-05T19:18:00Z [Description] Make and share this KERRY'S EGG BOMBS 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/2001374636/TVJQHTbR0WCvl8CF3Bjk_49158950_1804057443037333_5349676625262804992_n.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["9", "2", "2", NA, "1", "1", "6", "4", "1", NA] [RecipeIngredientParts] ["eggs", "breakfast sausage", "fresh chives", "onion", "bacon", "bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1251.2 [FatContent] 86.5 [SaturatedFatContent] 27.3 [CholesterolContent] 617.3 [SodiumContent] 1987.3 [CarbohydrateContent] 41.7 [FiberContent] 21.7 [SugarContent] 18.2 [ProteinContent] 86.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a medium pan of water to a boil. Carefully drop in 6 eggs. Boil for about 6-7mins. Remove eggs and run under cold water to cool down about 10 minutes Peel eggs and set aside. Mix all ingredients in with the sausage. Flatten sausage meat into 6 round patties. Wrap an egg in each patty and place in refrigerator to chill for 10 minutes Prepare breading station with a separate bowl for the eggs beaten and the bread crumbs. Dip each sausage wrapped egg in the egg, then the bread crumbs. Heat oil in a deep fryer at 350 degrees. Place eggs in hot oil and fry for 5 minutes or until golden in color. **I serve with Hollandaise sauce drizzled and on the side**.
[Name] Quick Pickle Salad [AuthorId] 124799 [AuthorName] sarikat [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 2019-02-06T18:50:00Z [Description] Perfect summer salad, so light and refreshing! My MIL's recipe. Note: use only white sugar, not cane sugar. Also, &quot;cook time&quot; is refrigeration time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/124799/AeCzSP46T6CZqSJwdYOh_QuickPickle020619.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Spring", "Summer", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cucumbers", "yellow onion", "white vinegar", "water", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 38.2 [FiberContent] 0.7 [SugarContent] 35.5 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 2 quarts [RecipeInstructions] Slice cucumbers thinly. Discard end pieces; place sliced cucumbers in large bowl with sealing lid. Slice onion thinly and add to bowl with cucumbers. Combine vinegar, water and sugar in large jar. Shake to combine. (This can be done in two batches if using a smaller jar.]. Pour vinegar mixture over cucumbers and onion. Put sealing lid on bowl, shake to combine. Refrigerate overnight or at least 12 hours.
[Name] Easy Green Chorizo Without Casing [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT5M [PrepTime] PT24H [TotalTime] PT24H5M [DatePublished] 2019-02-07T04:57:00Z [Description] Make and share this Easy Green Chorizo Without Casing recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "10", "5", "1/4", "5", "3", "1", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["ground pork", "ground beef", "white vinegar", "bay leaves", "garlic powder", "onion powder", "ground black pepper", "dried oregano", "table salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.2 [FatContent] 44.6 [SaturatedFatContent] 16.2 [CholesterolContent] 158.9 [SodiumContent] 2492.9 [CarbohydrateContent] 5.1 [FiberContent] 2.1 [SugarContent] 0.6 [ProteinContent] 44.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil water in a pot. Once the water starts to bubble, add the spinach. When the spinach turns dark green about 5 minutes, remove from heat, drain, and puree in a blender. Mix all ingredients in a container, cover, and refrigerate. Let the chorizo sit overnight before cooking with it.
[Name] Spicy Garlic Cheese and Bacon Potatoes [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-02-07T05:02:00Z [Description] Make and share this Spicy Garlic Cheese and Bacon Potatoes 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/53/81/25/pMO0nmRoSzaKk7iNF0Nz_333818534145983.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "6", "1", "1", "1", "2", "4", "3/4", "1/3", "1/3", "1/4", "3"] [RecipeIngredientParts] ["potatoes", "water", "salt", "black pepper", "dried thyme", "heavy whipping cream", "monterey jack cheese", "sour cream", "butter", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.8 [FatContent] 29.8 [SaturatedFatContent] 16.6 [CholesterolContent] 83.0 [SodiumContent] 1426.8 [CarbohydrateContent] 44.0 [FiberContent] 5.6 [SugarContent] 2.5 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the potatoes, water, salt, black pepper, thyme, and granulated garlic in a saucepan and bring to a boil. Reduce heat to medium and cook for about 20 minutes. Once the potatoes are cooked, drain. Add the rest of the ingredients and cook on medium heat for another 8 to 10 minutes.
[Name] Basic Potato Salad With Variations [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT35M [PrepTime] PT2H30M [TotalTime] PT3H5M [DatePublished] 2019-02-07T05:03:00Z [Description] Make and share this Basic Potato Salad With Variations recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1/8", "1/2", "1", "2", "1/2", "1", "1", "1/2", "4", "3", "8", "1", "1/4", "1/2", "1/3", "1"] [RecipeIngredientParts] ["potatoes", "onion", "salt", "pepper", "mayonnaise", "celery", "hard-boiled eggs", "radish", "cucumber", "green pepper", "hard-boiled eggs", "prepared mustard", "pickled herring", "dried dill weed", "mayonnaise", "pitted ripe olives", "parmesan cheese", "dried oregano leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.6 [FatContent] 27.4 [SaturatedFatContent] 6.3 [CholesterolContent] 294.5 [SodiumContent] 1727.4 [CarbohydrateContent] 56.6 [FiberContent] 7.9 [SugarContent] 11.3 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water] to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool. Cut potatoes into cubes; stir in onion, Italian dressing, salt and pepper. Cover and refrigerate at least 2 hours. Just before serving toss with mayonnaise until potatoes are well coated. Stir in celery, eggs, and if making a variation all the rest of the ingredients.
[Name] Creamy Green Enchilada Casserole [AuthorId] 2002350554 [AuthorName] JN_412 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-02-07T05:11:00Z [Description] Make and share this Creamy Green Enchilada Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/27/O4NttQZSQYKogbmpXdUC_IMG_20190201_152152.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/27/IxGTh5KPT9SzFbfSiLsf_IMG_20190201_152037.jpg"] [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "3 1/2", "18", "6", "2", "1", "2", "2", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "scallion", "garlic cloves", "salt", "monterey jack cheese", "corn tortillas", "anaheim chilies", "water", "garlic cloves", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 993.3 [FatContent] 65.7 [SaturatedFatContent] 33.5 [CholesterolContent] 225.9 [SodiumContent] 1357.0 [CarbohydrateContent] 46.9 [FiberContent] 6.0 [SugarContent] 7.4 [ProteinContent] 55.3 [RecipeServings] nan [RecipeYield] 1 13x9 Casserole [RecipeInstructions] ["Roast the chile peppers using your preferred method. Once they have blackened, peel them and remove the stems and seeds. Then place the cleaned peppers in a blender with the water, and garlic. Blend well, and then add the rest of the ingredients for the sauce. Blend again and set aside.", "Heat the pan with some oil. Add the beef and cook until almost brown. Add the garlic, salt, and half the scallions. Once the beef has browned, drain, and add the sauce. Let simmer for about 10-15 minutes. Set Aside.", "Warm all the tortillas using your preferred method. Add a little sauce to a 9x13 casserole dish, enough to barely cover. To make the first layer, place six tortillas and add about 3 cups of the beef and sauce mixture, making sure you add more meat than sauce. Sprinkle 1 cup of cheese on top. Repeat for the second layer. For the last layer, you should have more sauce than meat. Top with 1 1/2 cups of cheese and scallions.", "Place in an oven until cheese browns (about 10 minutes in a 425 degree oven]." ]
[Name] Cordon Bleu Wellington [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-07T06:24:00Z [Description] Make and share this Cordon Bleu Wellington 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/53/81/28/jyUNXzVSfGT2j1hrJwjx_3%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/28/FZ4qKkMQWM3GIDMTnqGg_2%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/28/D3P1YYWRpedOM4t2xdNJ_1%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/28/Avfhk8o6QnyIS7Jz0IwK_2%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/oHgDXhG0QLmKHPKg0Hj4_1%20s.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Ham", "Chicken", "Pork", "Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "60", "2", "1", NA] [RecipeIngredientParts] ["chicken breast", "cooked ham", "English mustard", "cheddar cheese", "mozzarella cheese", "phyllo pastry", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.7 [FatContent] 19.8 [SaturatedFatContent] 9.1 [CholesterolContent] 171.0 [SodiumContent] 268.1 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 26.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Horizontally slice the chicken breast in half. Beat each half to a thickness of round 10 mm. Season the breasts with salt and pepper. Place a slice of cooked ham onto each chicken breast and coat generously with the prepared mustard. Sprinkle the cheese on top of the mustard. Roll up the chicken breasts and secure with toothpicks. Wrap each breast in aluminium foil and bake in the oven for 15 minutes at 200 degC. Remove from the oven and allow to cool. Refrigerate for at least 2 hours. Place each chicken breast in the centre of a piece of pastry, remover the toothpicks and brush beaten egg around the perimeter. Gather up the sides of the pastry to envelope the chicken and seal with a fork. Use the remaining beaten egg to coat all sides of the pastry parcels. Bake in the oven at 180 degC for a further 15 minutes or until the pastry is brown.
[Name] Instant Pot Cilantro Lime Chicken [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2019-02-07T11:44:00Z [Description] This was delicious and super easy. I had twice the amount of chicken, and it only took 30 minutes. I've posted the recipe as written. Recipe courtesy of Domestic Superhero. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["24", "1", "1", "1/4", "15", "1", "2", NA] [RecipeIngredientParts] ["salsa", "lime, juice of", "water", "black beans", "boneless skinless chicken breasts", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.1 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 96.8 [SodiumContent] 1238.2 [CarbohydrateContent] 22.7 [FiberContent] 7.2 [SugarContent] 4.6 [ProteinContent] 38.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Using at least a 6 quart instant pot, add all ingredients to the chicken into the pot except cilantro. Close lid and seal the pressure valve, then set on manual/high for 15 minutes. When time is up, allow the pressure to naturally release for 10 minutes. Then manually release the rest of the pressure by flipping the valve. Remove lid. Shred the chicken breast (either remove and shred or shred in pot using 2 forks]. Then add the cilantro into the pot and stir everything together to coat. Serve with rice or flour/corn tortillas, quinoa, limes, and colby jack cheese.
[Name] GRAND MARNIER GLAZED CARROTS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-02-07T13:48:00Z [Description] This delicious side dish is so easy to make and the flavors are just incredible! This recipe pairs so well with many proteins... VIDEO https://www.youtube.com/watch?v=6xbsvsfVUBQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/uYWnBXZfTgWSPYfGXmfF_Grand-Marnier-Glazed-Carrots-6_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1/4", "1/4", "1", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "Grand Marnier", "ground rosemary", "cayenne pepper", "sea salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.8 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 241.5 [CarbohydrateContent] 23.1 [FiberContent] 3.5 [SugarContent] 18.8 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside. In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens. Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
[Name] Sicilian Tuna and Onion [AuthorId] 288936 [AuthorName] windinmyhair [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-02-07T21:17:00Z [Description] Make and share this Sicilian Tuna and Onion recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "4"] [RecipeIngredientParts] ["red onions", "olive oil", "red wine vinegar", "tuna steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.9 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 5.2 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop up onion and wash in water. Then put in pan and put lid on and cook for about 10 minutes. Put in olive oil Then add the tuna steaks into the pan And cook for about two minutes And remove the tuna,. add a 2 tablespoon of red wine vinegar to the pan. Cook for a min and serve with tuna.
[Name] Creole Chicken and Shrimp [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2019-02-07T23:54:00Z [Description] I have been tweaking this recipe for over 20 years to recreate the wonderful Creole flavors of New Orleans. This combination of flavors is complex and is not spicy, especially when served over rice. Prepare the recipe the day before (except for the shrimp &amp; cream) and let it sit in the refrigerator overnight for even better flavor. We hope you enjoy it as much as we do. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/32/Fs4pcQSyRsq8bGgFEyUB_creole%20shrimp.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1/2", "3/4", "1", "2", "1/2", "2", "1", "1/4", "1/2", "2", "1/4", "1/2", "1", "6", "1", "2", "1", NA] [RecipeIngredientParts] ["bacon", "medium shrimp", "chicken breast", "andouille sausage", "canola oil", "green bell pepper", "yellow onion", "celery rib", "garlic cloves", "green onion", "flour", "tomato sauce", "dry sherry", "salt", "Worcestershire sauce", "black pepper", "dried thyme", "sugar", "Tabasco sauce", "parsley", "half-and-half", "cooked white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.8 [FatContent] 39.8 [SaturatedFatContent] 13.3 [CholesterolContent] 204.7 [SodiumContent] 2047.8 [CarbohydrateContent] 17.1 [FiberContent] 2.1 [SugarContent] 6.4 [ProteinContent] 44.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown bacon in a large, heavy soup pot. Remove from pan and set aside. Add 1 Tablespoon Canola oil to the bacon grease in the hot pan. In a bowl, toss the minced vegetables with the flour; then add this mixture to the hot pan of grease. Stir and cook quickly until caramel brown to create a chunky roux. Remove veggie/roux mixture from the pan and set aside. Don't worry if there are still brown scrapings in the bottom of the pan. Add 1 Tablespoon Canola oil to the hot pan, then add chicken chunks and lightly brown chicken. Return the chopped bacon and cooked veggie mixture to the pan along with the browned chicken. Add the sliced Andouille sausage. Add to the pan: sherry, salt, Worcestershire, Tabasco, pepper, thyme, sugar, Creole seasoning, and parsley, stirring in and including the scrapings from the bottom of the pan. Turn heat to low and simmer with the lid on for 30 minutes. Creole can be cooled and refrigerated at this point to rest overnight. When ready to serve, heat slowly and return to a low simmer before continuing with the directions. Remove pan lid and add shrimp and cream to the mixture. Heat thoroughly for about 10 minutes on low, stirring gently, until the sauce is hot and the shrimp are cooked through. Be careful not to overcook the shrimp. Season with salt if desired. Serve over hot fluffy rice, with a spicy Caesar salad and enjoy!
[Name] Double Chocolate Raspberry Mousse Pops [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2019-02-08T02:38:00Z [Description] A creamy, dreamy dessert perfect for your Valentine (even if that means you eat them all yourself, I won't tell). These mousse pops are made with whipped cream and melted chocolate, then covered in a white chocolate and raspberry puree ganache for a decadent, yet airy treat. Sure to satisfy any sweet tooth. For extra cute points you can use colored candy melts to turn them into BT21 X Line Friend's heart shaped character, TATA :). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/XdeUwW1yS7qqGBIq9zGQ_TATA-Square-V1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/bhikmuQcKrQ0p2mzRVPg_Heart-Pops-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/bn1MSsHHReS2hhJ44j3M_TATA-4x5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/UEAL2f72QaaJtknbFi8L_Heart-Pops-12.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/onHGDb34TJYybWmFdk30_Heart-Pops-03.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/FFmhDygcSSGdwHqjOwgv_Heart-Pops-13.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/gGaR3s68TMidZ3nbO5rM_Heart-Pops-02.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/rBENtd9aQh6jI0pP7vlk_Heart-Pops-04.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/1Gp9jJJOQXGo5hqhWeXr_Heart%20Pops%2014.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/NDQCYsW6Qb6Ic6G3ONSh_Heart-Pops-11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/7ICHhmaeTrGBInA7soYC_Heart-Pops-09.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/b1E4LNi7TQi34HbcFpNq_Heart-Pops-07.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/IiWk2PUIRz6iJCGyszA4_Heart-Pops-08.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/HosPy8lvR3OaI92FfYYg_Heart-Pops-05.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/5jweIE2XTZ2V5X7zZylR_Heart-Pops-15.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/6sk386g3StGQI2MNYnTa_Heart-Pops-01.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/87y8Bu6ZSgqpmvEN19vb_TATA-16x9-.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/pkw0DXmITNidgTQWW1zw_TATA-Square-V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/AoOy9VT4Tm9RSwRpz5Q4_Heart-Pops-06.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/jabP8lnySn2a6iCHnblw_Heart-Pops-16.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/33/srGPlrvOSLStRToo21Fy_TATA-Square-V2.png"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "3", "3", "1", "1 1/2", "12", "3", "1/2", "1", "3", "1/2", "3", "1/4", "1/4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "vanilla extract", "heavy whipping cream", "frozen raspberries", "sugar", "lemon juice", "white chocolate chips", "heavy whipping cream", "light corn syrup", "raspberry puree"] [AggregatedRating] nan [ReviewCount] nan [Calories] 708.4 [FatContent] 50.2 [SaturatedFatContent] 30.3 [CholesterolContent] 196.0 [SodiumContent] 60.4 [CarbohydrateContent] 65.8 [FiberContent] 4.2 [SugarContent] 57.6 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] 6 Mousse Pops [RecipeInstructions] Note: Before beginning, you will want to gather the following supplies: silicone heart cake pop mold, toothpicks, red and yellow candy coloring, wax paper, 1 piping bag or large ziplock bag. Place a mixing bowl and whisk attachment in the freezer. Put the chocolate chips in a heat safe bowl, and microwave in 30 sec intervals at 50% power, stirring between each interval until smooth and fully melted (it won’t take long, so be careful to not over heat the chocolate]. Stir in the cubed butter until completely combined. Set aside to cool slightly while working on the other mousse components. Whisk the egg yolks in a separate bowl until frothy (about 2 min], and then slowly whisk into the chocolate mixture. If the chocolate mixture is very warm still you will have to temper it by adding a little to the eggs and stirring before adding the rest of the eggs to the chocolate mixture (so it doesn’t scramble the eggs]. Add the sugar, vanilla, and cream to the bowl of your mixer and mix slowly starting on low and working your way up to high for about 3-5 minutes, or until stiff peaks just begin to form. Gently fold the whipped cream into the chocolate mixture and transfer to a piping bag. Pipe into each heart cavity, filling to the top, and use a butter knife or icing spatula to scrape off any extra mousse. Insert a popsicle stick, and transfer the molds to the freezer to set (at least 4 hours or overnight]. At this time you will also want to place the raspberries in the fridge to thaw overnight. To make the raspberry puree, place the thawed raspberries, sugar, and lemon juice in a medium saucepan. Cook the berry mixture on medium low for 10-15 minutes, or until the berries begin to break down. Pour the berries through a strainer to remove the seeds. Use a spatula to gently press the berries against the strainer to squeeze out all of the juice, and also swipe the spatula along the bottom of the strainer. Transfer the puree to the refrigerator to chill and thicken. Discard the seeds or use them for a homemade jam. Once the pops are set you can shape them to give them more of TATA’s asymmetric look. Remove the mousse pops carefully from the molds, and place them on a baking sheet lined with wax paper. Use a sharp knife to carefully trim down the left side of the heart. Return the pops to the freezer while making the ganache. Now for the fun part! To make the glaze, place the white chocolate chips in a heat proof bowl and set aside. Place the cream and corn syrup into a second heatproof bowl and microwave for 30 seconds. Pour the hot cream over the chocolate, and allow it to sit for 1-2 minutes before stirring. Continue to heat the chocolate and cream, in the microwave, in 30-second intervals at 50% power, stirring after each set, until the chocolate is fully melted. Stir in the fruit puree. The white chocolate chips have a slightly yellow tint that will make the ganache look purple, so to bring it back to TATA’s signature bright red add a little red candy coloring until it begins to look red again. The color will develop as it sits, so add just a little at a time (too much will make the ganache taste bitter]. You can also add a tiny bit of yellow to brighten it up, if needed. Transfer to a glass measuring cup and re heat for another 30 seconds, so that the ganache is easily pourable. Place the mousse pops on a cooling rack over a rimmed baking sheet, and pour the ganache over them completely covering the tops and sides. Transfer the pops back to the freezer (you can use a toothpick to clean up the edges]. To make TATA’s face, place the yellow and dark cocoa candy melts into 2 separate heat proof bowls, and heat them in the microwave in 30 second intervals at 50% power (stirring between each interval until smooth]. Use a toothpick dipped in the yellow melts to draw 6 oval shapes onto wax paper for the mouths, and then dip a toothpick into the dark cocoa melts and draw 3 lines each, for the mouth (right in the middle of the yellow], eyebrows, and 2 small circles for the eyes of each mousse pop. Allow the chocolate to set. Just before serving, add the faces (I find it easiest to transfer using a toothpick], and enjoy! The mousse pops can either be eaten right from the freezer, or set out for about 10 minutes for a softer texture. Cover and store any leftover pops in the freezer. * Consumption of raw or undercooked eggs may increase the risk of food borne illness.
[Name] Red Carpet Layer Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT1H30M [PrepTime] PT8H [TotalTime] PT9H30M [DatePublished] 2019-02-08T15:55:00Z [Description] This awards season, celebrate with a luxe red carpet layer cake! With an Oscars-inspired topper and a special slice surprise, this treat is perfect for your next viewing party. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/34/THaUTorQh2cfQmjgOALN_Hero%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/34/d4QjAPTWSa2tNVc2xvOo_Hero%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/34/rgKazReHSVmLI1PPbz5P_Hero%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/34/hc3jxSgaSUCWHYTGUHA2_Hero%201.jpg" ] [RecipeCategory] Dessert [Keywords] ["Birthday", "For Large Groups"] [RecipeIngredientQuantities] [NA, NA, NA, NA, "4", "2", "2", "2", "1", "1/2", "1/2", "1", "1", "6", "1/4", "3", "4", "1/4", "3", "1/2", "8", "1", "3 1/2", "8", "2 2/3", "2", "2 -4", "2", "10", NA, NA] [RecipeIngredientParts] ["white chocolate", "cake flour", "sugar", "baking powder", "fine sea salt", "canola oil", "unsalted butter", "sour cream", "vanilla extract", "all-purpose flour", "baking soda", "salt", "unsalted butter", "sugar", "eggs", "buttermilk", "vanilla extract", "Milkmoon Meringue Buttercream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.8 [FatContent] 31.9 [SaturatedFatContent] 16.6 [CholesterolContent] 99.6 [SodiumContent] 479.6 [CarbohydrateContent] 89.4 [FiberContent] 4.8 [SugarContent] 48.5 [ProteinContent] 11.6 [RecipeServings] 24.0 [RecipeYield] 1 Cake [RecipeInstructions] Other Special Equipment You'll Need: 1-2 wooden skewers, paintbrushes, gel food coloring; set of nine round cookie cutters in graduated sizes; piping bag; any small or medium petal-shaped piping tip; extra-tall cake scraper (10” at least—you can also use a quilting ruler!]; a candy thermometer. Make the Topper: Roll a small amount of gum paste out to 1/8th inch thickness. Use an exacto knife to cut out a shape inspired by the Oscars trophy, plus a smaller shape for the little cake it’s holding. Allow to dry at least overnight. When dry, paint with edible gold paint and outline and detail your shapes with an edible ink pen in black, or with a thin paintbrush dipped in black edible paint. Using a bit of melted white chocolate (or water or piping gel], attach the cake to the figurine and draw in hands. Use a skewer or popsicle stick dipped in white chocolate to give the figurine something to stick into the cake so it can stand up on top. Bake Your Red Velvet Cake: Preheat your oven to 350°F (180°C]. Prep four 3\" deep 6\" round pans by greasing and flouring, using a parchment round at the base of each if you want to be sure the cakes don’t stick. In a medium bowl, whisk dry ingredients together to combine. Set aside. Place the oil and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium for about one minute to combine. Add the dry ingredients, sour cream, and milk and mix on low until the mixture is moistened throughout. Raise to medium speed and beat 1-2 minutes to help build up the structure of the cake. Add the egg whites in two additions, beating on medium for 30 seconds after each addition. Finally, add the food coloring and vanilla and beat on medium until completely combined. Divide the batter between your prepped pans and bake for 30 minutes, at which point you should check every three minutes or so until the cake springs back when you poke it right in the middle. Allow to cool to room temperature, wrap in plastic, and cool in the refrigerator for at least a couple hours before de-panning. Bake Your Black Chocolate Buttermilk Cake: Preheat your oven to 350°F (180°C]. Prep four 3\" deep 6\" round pans by greasing and flouring, using a parchment round at the base of each if you want to be sure the cakes don’t stick. In a medium bowl, whisk dry ingredients together to combine. Set aside. Slowly melt your chocolate in the microwave, stirring often and stopping when there are still a few small chunks of chocolate left. Stir until the chunks disappear, and set aside to come to room temperature. Place your butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream at medium speed until well blended. Add the eggs one at a time, beating well after each. On low speed, alternate adding your dry mixture and buttermilk, beginning and ending with the dry ingredients. Mix in the cooled chocolate, vanilla, and black gel color, adjusting the amount of coloring to create a black batter. Divide the batter between your prepped pans and bake for 40-45 minutes, at which point you should check every three minutes or so until the cake springs back when you poke it right in the middle. Allow to cool to room temperature, wrap in plastic, and cool in the refrigerator for at least a couple hours before de-panning. Mix Your Buttercreams: Add your melted and cooled chocolate to most of your buttercream, being sure to set aside 1 cup of white buttercream for your red piped swags. Take about 1/4 cup of your chocolate buttercream and melt it in the microwave. Squeeze in about a tablespoon of black gel coloring, and mix it inches Combine your soupy black buttercream with the rest of the chocolate buttercream, and adjust further if more black coloring is needed. Mix that reserved 1 cup of buttercream with red food coloring gel using the same melting technique listed above. Prepare Your Cake Layers: Trim your cakes into layers as thin as you can get them using a serrated knife. Use concentric round cookie cutters to cut out the centers of your black cake layers and replace them with red rounds of the same size. Each cutter should be used to create one two-toned layer, so that by the time you’re finished, you have as many layers as you do cutters (I had nine total] and each has a different sized red circle in the middle. Pro tip: rather than cutting out your red circles from the middle of 9 red layers, you can fit up to three cutters on a layer since we only need the circles, not the full layer like we do with the black cakes. Use as few red layers as possible, saving the whole ones that are left over to stack at the bottom of the cake to give more height! Stack Your Cake: Start with the full red velvet layers left over from cutting out circles earlier. Keep your buttercream layers super thin, to help give the staircase illusion. Now begin to stack your two-toned cake layers, starting with the largest red velvet circle and working your way down to the smallest. Trim, crumb coat, and ice your cake in leftover black chocolate buttercream. Decorate: Using your petal tip, pipe layers of ruffles along the top of the cake to give the look of a luxe red curtain. Insert your topper into the top of the cake to finish. Grab some snacks, dim the lights, and slice to reveal your glamorous red carpet!
[Name] Chocolate Mousse: &Agrave; La P&acirc;te &Agrave; Bombe [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-02-08T16:57:00Z [Description] The Chocolate Mousse recipe is included in the cookbook &ldquo;Bake Like A French Pastry Chef,&rdquo; created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "3/4", "2", "1/4", "3/4"] [RecipeIngredientParts] ["dark chocolate", "heavy cream", "eggs", "water", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2842.3 [FatContent] 232.5 [SaturatedFatContent] 141.3 [CholesterolContent] 616.5 [SodiumContent] 285.1 [CarbohydrateContent] 245.2 [FiberContent] 49.8 [SugarContent] 153.0 [ProteinContent] 54.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Melt the chocolate in a bain-marie (double boiler]. Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C]. If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.", "Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.", "Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C] using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.", "Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.", "Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.", "Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.", "Your mousse is ready! You can now build your entremets." ]
[Name] Fruit Mousse [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2019-02-08T17:25:00Z [Description] This Fruit Mousse recipe was created by the makers of the French cookies Michel et Augustin, and is included in their cookbook &ldquo;Bake Like A French Pastry Chef.&rdquo; For more recipes ideas and delicious pre-made cookies, go to www.micheletaugustin.com/us/. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "6", "1 1/3", "250"] [RecipeIngredientParts] ["granulated sugar", "gelatin sheets", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1352.3 [FatContent] 117.4 [SaturatedFatContent] 73.1 [CholesterolContent] 434.6 [SodiumContent] 121.2 [CarbohydrateContent] 75.4 [FiberContent] 0.0 [SugarContent] 66.8 [ProteinContent] 6.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée. Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them. Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C]. Whip the cream until firm. Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion. Keep chilled until you're ready to build your entremets. Dish your mousse into cups to treat your friends.
[Name] Cauliflower Salad With Tahini Dressing [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-02-08T18:19:00Z [Description] This is a great dish to make ahead of time; add the fresh herbs just before serving. From:
[Name] Skinny Fruit Dip [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-02-08T19:14:00Z [Description] Serve Skinny Fruit Dip with seasonal fresh fruit for a low fat dessert, healthy appetizer or healthy lunch! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/HllgH1RVuQPzYEkkQnUg_1.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1/3"] [RecipeIngredientParts] ["low-fat cream cheese", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.8 [FatContent] 4.3 [SaturatedFatContent] 2.4 [CholesterolContent] 14.0 [SodiumContent] 63.6 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 8.3 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 2 cups [RecipeInstructions] In a large bowl, beat together the cream cheese and Greek Yogurt with mixer on high until smooth and creamy, about 2 to 3 minutes. Mix in honey and almond extract. Serve with seasonal fresh fruit. Keeps well in refrigerator for one week.
[Name] Basketball Peanut Butter Cups [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-02-08T21:43:00Z [Description] Take store bought peanut butter cups and transform them into a cute treat perfect for all of your March Madness parties. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/39/e6FqC9JREGtb5mXBgEo9_0S9A0759.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/39/hUDdZh1NRHeB3alaDood_0S9A0715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/39/gIsCEvsRRdaNfVJygLNO_0S9A0747.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "4", "3"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 199.4 [FatContent] 11.9 [SaturatedFatContent] 4.6 [CholesterolContent] 2.0 [SodiumContent] 121.1 [CarbohydrateContent] 22.1 [FiberContent] 1.5 [SugarContent] 18.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 16 basketballs [RecipeInstructions] ["Unwrap the peanut butter cups from their packages (leaving the paper liners on] and place on a baking sheet or large platter.", "Melt the candy melts in short bursts in the microwave, stirring after each until fully melted through.", "Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes.", "Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each." ]
[Name] Basketball Queso [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-08T21:55:00Z [Description] What's better than homemade queso? How about homemade queso made to look like a basketball. Celebrate March Madness the right way....with chips! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/40/4HTJTilVSB2hUdfZE2sR_0S9A0618.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/40/GH8O0DBnSZ2NLdGQvalL_0S9A0554.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/40/UmP5lXuSS0e9aBS6zZwq_0S9A0589.jpg"] [RecipeCategory] Cheese [Keywords] ["Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "1", "3", "3", "9", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "flour", "salt", "black pepper", "cayenne pepper", "diced tomato", "whole green chili", "cheddar cheese", "monterey jack cheese", "chorizo sausage", "salsa", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.9 [FatContent] 24.4 [SaturatedFatContent] 15.2 [CholesterolContent] 71.9 [SodiumContent] 579.4 [CarbohydrateContent] 6.4 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 15.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Set a large saucepan over medium-high heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened, about 5 to 8 minutes. Season with salt, pepper, garlic, onion, and cayenne.", "Remove from the heat and stir in the diced tomatoes, chiles and cheeses until melted through. Keep on very low heat until ready to serve.", "Cook the soyrizo in a skillet, according to the package directions.", "To serve, pour the cheese sauce into a round pie plate or casserole dish and smooth out into an even layer. Spoon the soyrizo on top in lines, mimicking the lines of a basketball. Serve immediately with salsa, guacamole and sour cream on the side and chips for dipping!" ]
[Name] Buffalo Potato Basketballs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2019-02-08T22:04:00Z [Description] These potato croquettes are filled with a cheesy chicken buffalo mixture and coated with crushed up cheesy Doritos and it's going to be your next favorite appetizer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/41/pvODiqeUQ66sE0lgjS5I_0S9A1289.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/41/BSHt1JxKQVajfeplSCS5_0S9A1309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/41/u9gqGyuBRc2Xj4TlQtcA_0S9A1359.jpg"] [RecipeCategory] Mashed Potatoes [Keywords] ["Potato", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1", "1/2", "1/2", "1", "1/2", "2", "1/2", "1/2", "1", "2 1/8", "4", "1/4", "1"] [RecipeIngredientParts] ["russet potato", "unsalted butter", "salt", "black pepper", "garlic powder", "chicken", "scallions", "cheese", "flour", "egg", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 869.9 [FatContent] 89.7 [SaturatedFatContent] 14.5 [CholesterolContent] 35.8 [SodiumContent] 489.0 [CarbohydrateContent] 15.9 [FiberContent] 1.5 [SugarContent] 1.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 12 basketballs [RecipeInstructions] Place the diced potatoes into a saucepan filled with water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt, pepper, and garlic powder and mash until smooth. Set off to the side and let cool to room temperature. In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside. Using a ¼ cup measuring cup, scoop out the mashed potatoes onto the palm of your hand and flatten out slightly. Fill with about 2 teaspoons of the chicken mixture and then bring the mashed potatoes over the filling and shape into ball. Place on a baking sheet lined with parchment paper and continue filling the rest. Once all are shaped, place the pan in the freezer for about 20 minutes. Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish. Working with one potato ball at a time, dip each in flour, shaking off excess, and then into the egg and finally into the crushed chips. Return to the baking sheet and continue dredging the rest. Fill a large pot with the oil and heat to 360 degrees F. Carefully place a few of the potato balls at a time and fry until evenly browned, about 2 to 3 minutes. Using a slotted spoon, carefully transfer out of the oil and place on a plate lined with paper towels. Top with sriracha to make the lines of the basketballs. Serve with ranch.
[Name] Beefy Basketball Empanadas [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-08T22:08:00Z [Description] These basketball shaped empanadas are filled with a seasoned beef and potato mixture and served with chimichurri for dipping. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/42/ladarwaQ9Or5ma9X30m0_0S9A0852.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/42/UzjOICSvTB2F2dzdeNBO_0S9A0810.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/42/Psh0AybXR0K34GNCK5Hb_0S9A0823.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "2", "1", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "ground beef", "yellow onion", "garlic cloves", "yukon gold potatoes", "salt", "black pepper", "ground cumin", "crushed red pepper flakes", "fresh cilantro", "tomato paste", "Worcestershire sauce", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.3 [FatContent] 13.5 [SaturatedFatContent] 3.5 [CholesterolContent] 24.3 [SodiumContent] 340.8 [CarbohydrateContent] 16.7 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 14 Empanadas [RecipeInstructions] ["Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.", "Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.", "Preheat oven to 375 degrees F.", "In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.", "Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping." ]
[Name] Cheesy Basketball Meatloaves [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-02-08T22:10:00Z [Description] Mini meatloaves cooked in bell pepper rings and covered in cheese. It's a hearty way to have fun with your food! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/43/lQ5BDUk1SbGGUxIuuX8V_0S9A0678.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/43/KeOjdZxRPWiQF9bbz1ib_0S9A0632.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/43/pqOjpTEBRmi4soBjMNXL_0S9A0689.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "1/2", "1", "1/2", "1/2", "1/2", "2", "2", "1", "1/4", "2", "6", "1/2"] [RecipeIngredientParts] ["orange bell peppers", "ground beef", "egg", "salt", "black pepper", "garlic powder", "dried oregano", "ketchup", "grainy mustard", "fresh parsley", "olive oil", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 33.1 [SaturatedFatContent] 13.8 [CholesterolContent] 138.0 [SodiumContent] 871.5 [CarbohydrateContent] 21.3 [FiberContent] 3.0 [SugarContent] 6.6 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] 6 mini meatloaves [RecipeInstructions] Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside. Working with one bell pepper at a time, cut off the very bottom and the top step part of each pepper. Remove the seeds and ribs from the peppers and then cut each into 2 thick rings. Place the rings on the prepared baking sheet and set aside. In a large bowl, combine the beef, egg, onion, salt, pepper, garlic powder, oregano, milk, ketchup, mustard and parsley. Mix with your hands until well combined. Divide the mixture between the six bell pepper rings, packing it in as best you can. Drizzle the top with oil and then bake until golden brown, about 20 to 25 minutes. Cut the cheese slices into circles, using a large round cookie cutter. Remove from the meatloaves from the oven and top each with a slice of cheese. Bake until melted through, about 5 minutes. Use store-bought tapenade or pesto to make the lines of the basketballs right before serving.
[Name] Orange Creamsicle Cheesecake Basketball [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-02-08T22:13:00Z [Description] A sweet take on a classic cheeseball, this cheesecake version is flavored with orange and tastes just like a creamsicle! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/44/I5IcmTUlSVCJaYxAJIQy_0S9A1409.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/44/rhi9ImZOSYK0Owod68tW_0S9A1460.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/44/bFfvlsASOOczEPewGxAr_0S9A1375.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/44/8WEqOGRQlahFiEwkwvLw_0S9A1390.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oranges", "Citrus", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["16", "1/2", "1", "2", "1/2", "1", "3", "1/3", "1/3", "3"] [RecipeIngredientParts] ["cream cheese", "butter", "orange zest", "pure vanilla extract", "powdered sugar", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.9 [FatContent] 24.3 [SaturatedFatContent] 14.3 [CholesterolContent] 63.0 [SodiumContent] 227.4 [CarbohydrateContent] 25.7 [FiberContent] 0.5 [SugarContent] 24.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat together the cream cheese and butter until light and fluffy, about 3 to 5 minutes. Add the orange zest, orange juice, vanilla, powdered sugar and orange Jell-O mix and stir until well combined. Cover with plastic wrap and chill for at least 3 hours or overnight. Transfer the chilled mixture to a large sheet of plastic wrap and use the wrap to help shape into a smooth ball. In a shallow dish, combine the orange sprinkles and the white chocolate. Unwrap the cheeseball and roll around in the sprinkle and chocolate mixture until evenly coated. Melt the chocolate chips in the microwave and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of the basketball. Serve with cookies, crackers, and/or fruit.
[Name] Eat Away the Winter Blues Chicken and Dumplings [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-02-09T13:39:00Z [Description] Make and share this Eat Away the Winter Blues Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["32", "1", "1", "1", "1", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["low sodium chicken broth", "yellow onion", "celery", "carrot", "bay leaf", "poultry seasoning", "boneless skinless chicken thighs", "biscuit mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.9 [FatContent] 9.7 [SaturatedFatContent] 2.6 [CholesterolContent] 33.2 [SodiumContent] 1015.4 [CarbohydrateContent] 20.0 [FiberContent] 1.4 [SugarContent] 5.3 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] In a large pot, add broth, chicken, celery, onion, carrots, bay leaf and poultry seasoning. Bring to a boil and then cover and simmer for 30 minutes. Remove and disgard bay leaf. Remove chicken and shred. Add in canned soups and stir to combine. Add shredded chicken back to pot. Bring back to a boil. Mix dry Biscuit Mix with water per package directions. Drop dough one tablespoon at a time into pot. Cover and simmer for 10 minutes. Stir and check for seasoning.
[Name] Cast Iron Cinnamon Buns-ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2019-02-10T00:20:00Z [Description] ATK figured out a quicker rise by supplementing the yeast in the dough with baking powder. &nbsp;Two minutes of hand kneading and a single 30-minute rise are enough to give the extra-leavened dough long-risen flavor and texture. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "8", "6", "2", "1/8", NA, "2 3/4", "2 1/2", "1 1/4", "4", "3", "1", "2", "2", "1/2", "1/8"] [RecipeIngredientParts] ["dark brown sugar", "unsalted butter", "granulated sugar", "ground cinnamon", "ground cloves", "salt", "all-purpose flour", "baking powder", "instant yeast", "fast rise yeast", "cream cheese", "confectioners' sugar", "unsalted butter", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.6 [FatContent] 20.0 [SaturatedFatContent] 12.0 [CholesterolContent] 54.1 [SodiumContent] 212.2 [CarbohydrateContent] 81.6 [FiberContent] 2.1 [SugarContent] 46.7 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 8 Rolls [RecipeInstructions] FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/4 cup granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in bowl; set aside. Whisk flour, baking powder and 3/4 teaspoon salt together in large bowl. In separate bowl, whisk together milk, yeast, 2 tablespoons melted butter and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together (dough will be sticky]. Transfer dough to lightly floured counter and knead to form smooth, round ball, about 2 minutes. Roll dough into 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12 inches in length with even diameter. Grease 10-inch cast-iron skillet with 1 tablespoon melted butter. Using serrated knife, cut (trying not to press down excessively] cylinder into 8 pieces and arrange cut side down in prepared skillet. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops of buns with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25 to 30 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let buns cool for 10 minutes. FOR THE GLAZE: Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns. Serve.
[Name] Skillet-Roasted Brussels Sprouts W/Chile, Peanuts and Mint-ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-02-10T00:41:00Z [Description] The key is to start the process in a cold skillet. &nbsp;Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1&frac12; inches in diameter, as they&rsquo;re likely to be sweeter and more tender than larger sprouts. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1", "2", "1", NA, "2", "2"] [RecipeIngredientParts] ["Brussels sprout", "olive oil", "chilies", "lime juice", "fish sauce", "salt", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.1 [FatContent] 31.6 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 374.4 [CarbohydrateContent] 15.7 [FiberContent] 5.6 [SugarContent] 3.8 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl. Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.
[Name] Fruit Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-02-10T17:56:00Z [Description] This was a special request, and I wasn't sure I would like it. It tasted surprisingly better than I expected. Serving size is estimated. Recipe courtesy of www.centercutcook.com [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "7", "1", "1 -2"] [RecipeIngredientParts] ["cream cheese", "marshmallow creme", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.6 [FatContent] 13.1 [SaturatedFatContent] 7.3 [CholesterolContent] 41.6 [SodiumContent] 149.7 [CarbohydrateContent] 29.4 [FiberContent] 0.0 [SugarContent] 17.7 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use a mixer to combine cream cheese, marshmallow creme, and vanilla together. Add in a tablespoon or two of cherry juice if you wish. Serve with your favorite fruit.
[Name] Instant Pot Cream Garlic Tuscan Chicken Thighs [AuthorId] 742029 [AuthorName] rsnelling42 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-02-10T20:54:00Z [Description] I borrowed this from somewhere on the internet, but the ingredient list was not in order and the instructions were unnecessarily difficult to follow, hence I'm adding here! This is delicious and easy to make low-carb! Notes: 1) if using the pressure cooker, the chicken can be fresh or frozen. Frozen will just take longer to get to pressure. 2) this will make a lot of sauce. don't hesitate to add more spinach, more chicken, etc. 3) you will need to do a CONTROLLED quick release on the pressure cooker to avoid making a huge mess in your kitchen. I learned this the hard way! [Images] character(0) [RecipeCategory] Pressure Cooker [Keywords] ["< 60 Mins", "Canning", "Stove Top"] [RecipeIngredientQuantities] ["8", "1", "3", "1/2", "1/2", "1", "1", "1", "4", "2", "1/4", "1/4", "3", "3 -6", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "olive oil", "salt", "pepper", "chicken broth", "chicken bouillon cube", "cream cheese", "heavy cream", "parmesan cheese", "sun-dried tomato", "garlic cloves", "fresh spinach", "cornstarch", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.1 [FatContent] 21.5 [SaturatedFatContent] 10.0 [CholesterolContent] 161.7 [SodiumContent] 1113.6 [CarbohydrateContent] 7.5 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken thighs with salt, pepper and 1/2 of the Italian seasoning.", "Brown the chicken on both sides for 2-3 minutes in the olive oil. You can do this right in your pressure cooker on saute mode, but I prefer to brown it in a skillet on the stovetop. If you do it on the stove, put the browned chicken in the pressure cooker.", "Add broth and bullion cube to deglaze whichever pan you cooked the chicken in, scraping up brown bits. Then put it in the pressure cooker.", "Add almond milk and remaining Italian seasoning to the pressure cooker.", "Close the pressure cooker and seal. Cook on high pressure for 14 minutes. Do a controlled quick release when it is done cooking.", "Move Chicken to a serving dish.", "Add cream cheese, whipping cream, parmesan, sundried tomatoes, garlic and spinach to the pressure cooker on saute mode.", "Cook for 3-4 minutes until the cheese is melted and the spinach is wilted. Stir regularly to avoid burning.", "Mix cornstarch and cold water in small bowl, add to the instant pot to thicken up the sauce.", "Pour spinach and tomato cream sauce on your chicken and serve!" ]
[Name] Leek &amp; Fetta Chicken Breast With Rosemary Roasted Sweet Pota [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-02-11T00:28:00Z [Description] Make and share this Leek &amp; Fetta Chicken Breast With Rosemary Roasted Sweet Pota recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Australian", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "4", "1", "50", "1", "2", "100"] [RecipeIngredientParts] ["olive oil", "sweet potato", "rosemary", "leek", "feta cheese", "chicken breasts", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.1 [FatContent] 19.0 [SaturatedFatContent] 7.7 [CholesterolContent] 115.0 [SodiumContent] 419.1 [CarbohydrateContent] 23.9 [FiberContent] 4.1 [SugarContent] 7.1 [ProteinContent] 36.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 220 deg C (200 deg C fan-forced]. Rinse and chop sweet potato into 1 cm chunks. Place the sweet potato chunks and rosemary onto an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of oven for 25 to 30 minutes, until golden. Heat a drizzle of olive oil in a medium fry pan over medium-high heat. Add the sliced leek and cook for 4 - 5 minutes, or until soft. Remove from the heat, crumble in the fetta cheese and add the chilli flakes (if using] and stir to combine. Season to taste with salt/pepper. Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book, rub the chicken with olive oil and season with a pinch of salt and pepper. Transfer the opened up chicken to a second tray lined with baking paper and top with the leek and fetta mixture. Cook in the middle rack of the oven for 15 minutes, or until chicken is cooked through., and the leek is slightly crisp around the edges. When the chicken has about 5 minutes of cooking time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans (with some garlic, if you like] and cook, tossing, for 5 minutes, until crisp but tender. Divide the chicken, beans and sweet potato between two plates (and serve with a lemon wedge, if desired].
[Name] Anise, Almond, and Currant Biscotti [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2019-02-11T20:06:00Z [Description] Adapted from a recipe on epicurious.com. This recipe calls for ouzo, but if you don't have this you can substitute with extra brandy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/4", "1/4", "1", "1/2", "1/2", "1/2", "1/4", "2", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "dried currant", "anise seed", "baking powder", "baking soda", "salt", "cinnamon", "eggs", "brandy", "Amaretto", "vanilla extract", "orange zest", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.0 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 23.2 [SodiumContent] 133.0 [CarbohydrateContent] 28.3 [FiberContent] 0.9 [SugarContent] 14.2 [ProteinContent] 3.1 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] ["Preheat oven to 375&deg;F Line a baking sheet with parchment paper.", "Mix all dry ingredients (the first 9 ingredients] in a large bowl.", "Put all wet ingredients in a medium bowl and whisk with a fork to blend the egg yolks.", "Pour wet ingredients into bowl containing dry ingredients and stir with a wooden spoon to form dough. The dough will seem very stiff and dry. You may need to finish mixing by hand.", "Place dough on pan, spread out to form a squat loaf about 3 inches wide, 12 inches long. It will be about 1 inch thick.", "Bake about 30 minutes, or until firm to the touch.", "Remove from oven and allow to cool on the pan for 30 minutes. Reduce oven temperature to 250&deg;F.", "After cooling 30 minutes, carefully use a serrated knife to cut into 1/4 inch slices. Place back on the baking sheet, cut-side down, and bake 15 minutes.", "Flip over and bake another 15 minutes.", "Allow to cool completely. They will harden as they cool. These can be stored on the counter, in the fridge, or in the freezer, as long as they are sealed to keep out moisture." ]
[Name] Slow Cooker Beans for the Short on Time Folks [AuthorId] 2002182838 [AuthorName] Christian H. [CookTime] PT16H [PrepTime] PT10M [TotalTime] PT16H10M [DatePublished] 2019-02-11T21:23:00Z [Description] Beans and rice cooked for a long-time, into a stew like consistency. Great for weekly meal prep. I will soak the beans overnight the day before I know I'll be in the house the next day. I'll start the recipe around 3pm, allowing it to finish at 7am the next day. (Soak Friday night, cook Saturday at 3pm, finishing at 7am Sunday). Add rice of your choice to complete the dish. [Images] character(0) [RecipeCategory] Cajun [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "2", "6", "3", "2", "1", "2", "8"] [RecipeIngredientParts] ["yellow onions", "garlic cloves", "habaneros", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 20.4 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 120.2 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["1] Soak beans over night in water.", "2] When prepared to cook, drain beans and set aside.", "3] Dice onions, peppers, and garlic, sauté on medium heat in oil until browned.", "4] Place onion, pepper, and garlic evenly in slow cooker when finished, spread Cajun seasoning mixture over the onion and garlic.", "5] Add the drained beans to the slow cooker.", "6] Add 8 cups of water.", "7] Cook on high for 6 hours.", "8] After 6 hours stir the beans, replace the lid.", "9] Cook an additional 10 hours on low." ]
[Name] Slow Cooker Pot Roast [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2019-02-11T21:23:00Z [Description] This pot roast while cooking develops a rich gravy infused with balsamic vinegar and garlic. It is the perfect choice for a big family to have ready for dinner, an easy weekday or weekend dinner that tastes like you slaved for hours, and a great choice for the pickest eaters. Fall apart, tender roast beef slow cooked and smothered in a delicious gravy with potatoes and carrots makes for a warm and hearty dinner recipe any time of the year. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Kosher", "Weeknight", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "2", "8", "4", "8 -10", "2", "2", "1/4", "2", "1", "2", "1 -2", "1", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["olive oil", "yellow onions", "garlic cloves", "carrots", "baby potatoes", "yukon gold potato", "cauliflower", "celery", "Dijon mustard", "brown sugar", "dried thyme", "bouillon", "salt", "fresh ground black pepper", "plain flour", "arrowroot", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.0 [FatContent] 13.0 [SaturatedFatContent] 5.3 [CholesterolContent] 119.8 [SodiumContent] 474.3 [CarbohydrateContent] 45.0 [FiberContent] 6.8 [SugarContent] 7.4 [ProteinContent] 44.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] SLOW COOKER: Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side]. Transfer roast to the bowl of a 6-quart slow cooker. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion] and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out]. Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft. Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. (We didn't need to add anything to ours. It was perfect.]. Slice beef. Garnish with parsley, drizzle over the gravy and sprinkle with black cracked pepper to serve! ENJOY! INTANT POT: Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side]. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion] and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out]. Place lid on Instant pot with steam valve closed. Change Instant Pot setting to 'manual' mode for 80 minutes on 'high' pressure. When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate. OVEN: Preheat oven to 175°C | 350°F. Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side]. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion] and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out]. Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours, or until meat is starting to falling apart. Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
[Name] Cream Cheese Frosting [AuthorId] 2002415228 [AuthorName] E.Gunther [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-02-11T21:24:00Z [Description] Make and share this Cream Cheese Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2102.6 [FatContent] 130.9 [SaturatedFatContent] 80.2 [CholesterolContent] 368.8 [SodiumContent] 1179.5 [CarbohydrateContent] 231.8 [FiberContent] 0.0 [SugarContent] 226.4 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 2 lbs [RecipeInstructions] cream butter and cream cheese until smooth, scraping down the bowl often. add vanilla extract and beat til fully incorporated. mix in powdered sugar and beat until white and fluffy.
[Name] Cold Borscht With Sorrel [AuthorId] 2002415351 [AuthorName] Cooking Borscht [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-11T21:24:00Z [Description] Zesty and a little bit tart sorrel, fresh radishes, tomatoes, cucumbers and greens make the best option for a quick summer meal. This borscht is healthy and refreshing - exactly what you need during hot summer days. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002415351/1HLn300Q2iCn9nHHqFQD_cooking-cold-borscht-with-sorrel-dsc-0257-1280x1080.jpg" [RecipeCategory] Clear Soup [Keywords] ["Vegetable", "European", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "16", "1", "4 -5", "2", "1", "2", "2", "1", "1", "4"] [RecipeIngredientParts] ["water", "sorrel", "cucumber", "radishes", "tomatoes", "bell pepper", "eggs", "green onions", "dill", "parsley", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.3 [FatContent] 5.0 [SaturatedFatContent] 2.2 [CholesterolContent] 99.2 [SodiumContent] 64.1 [CarbohydrateContent] 7.5 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] 2 quart [RecipeInstructions] ["Cut sorrel into thin strips, place in a pot and cover with salted boiling water. Cook on high heat for 3 minutes. Cool sorrel and sorrel broth down.", "Wash the eggs and hard boil them. Place boiled eggs into ice cold water, cool them down, peel and cut into halves.", "Wash and cut radishes, cucumbers, bell peppers and tomatoes into small cubes. Chop green onions, dill and parsley. Add halved eggs and cut vegetables into a pot, cover with sorrel and sorrel broth. Dress with sour cream or mayonnaise." ]
[Name] Spinach Borscht [AuthorId] 2002415351 [AuthorName] Cooking Borscht [CookTime] PT2H15M [PrepTime] PT25M [TotalTime] PT2H40M [DatePublished] 2019-02-11T21:24:00Z [Description] Bone beef broth, spinach, potatoes and boiled eggs. Clean, lean and simple, yet so healthy and delicious. This green borscht is great for any time of the year and for any weather. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002415351/4SlUhaBkT5ics197DO02_cooking-spinach-borscht-dsc-0088-1280x1080.jpg" [RecipeCategory] Clear Soup [Keywords] ["Vegetable", "Meat", "European", "Low Cholesterol", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["10", "16", "3", "1", "1", "1", "16", "2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["water", "beef brisket", "potatoes", "carrot", "yellow onion", "bell pepper", "spinach", "tomato puree", "lemon", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.3 [FatContent] 14.9 [SaturatedFatContent] 4.3 [CholesterolContent] 163.4 [SodiumContent] 838.6 [CarbohydrateContent] 39.0 [FiberContent] 7.8 [SugarContent] 5.0 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] 2 quarts [RecipeInstructions] Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to a boil. Turn the heat down to low and skim all the foam that might appear during boiling. Cook for 2 hours, add salt 30 minutes before the broth is done. Take the brisket out, separate meat from the bones and cut into bite sized pieces. Strain the broth. Shred the carrots, cut onions and green bell peppers into small cubes. Heat some oil in a skillet and cook the vegetables on medium low heat for 10 minutes. Add tomato puree and cook for another 5 minutes. Wash spinach under running water and place into a colander. Pour boiling water over the spinach, wring it and cut into strips. Bring the broth back to a boil, add cubed potatoes and cook for 15 minutes. Then add spinach, lemon juice, cooked vegetables and salt to taste. Keep cooking for 5 more minutes. Whisk the eggs and slowly pour them into boiling borscht. Remove the borscht from heat.
[Name] Yellow Eyed Peas [AuthorId] 105804 [AuthorName] O-mama [CookTime] PT2H [PrepTime] PT8H [TotalTime] PT10H [DatePublished] 2019-02-11T21:25:00Z [Description] When we moved to NC I never understood the love for a pot of pinto beans; or black-eyed peas. Then, we found dry yellow-eyed peas at a local farm store and I fell in love. This is how we love to make them, and if we get around to it we'll make some cornbread to serve alongside. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Stove Top", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "8"] [RecipeIngredientParts] ["yellow-eyed peas", "onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 14.1 [SaturatedFatContent] 4.7 [CholesterolContent] 35.0 [SodiumContent] 547.8 [CarbohydrateContent] 16.0 [FiberContent] 3.1 [SugarContent] 4.0 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Place dried yellow-eyes in a bowl with 6 cups water, set aside to soak overnight (or minimum 8 hours]. Drain and rinse the overnight-soaked yellow-eyes. In a medium saucepan, combine soaked yellow-eyes, sliced onion, chicken stock, and remaining 2 cups water. Bring to a boil, then boil for 5 minutes. Reduce to medium-low for an hour. Add sliced bratwurst and cook at medium-low for another 30-60 minutes.
[Name] Pulled Pork Pad Thai [AuthorId] 2000373193 [AuthorName] drewflicker [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2019-02-11T21:26:00Z [Description] Extra pulled pork sitting around? Here's a tasty way to turn it into a delicious pile of pad thai- sure to cause everyone nearby to crowd around the pan and beg for a taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000373193/irG1brb1Qjab5BIviHeV_pork_paid_thai.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Thai", "Asian", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/4", "1/4", "1", "1", NA, "20", "16", "1/4", "2", "2", "2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["peanut butter", "water", "soy sauce", "brown sugar", "garlic", "Worcestershire sauce", "lime", "crushed red pepper flakes", "pork", "garlic", "bean sprouts", "carrots", "orange bell peppers", "scallion", "roasted unsalted peanuts", "cilantro", "avocado oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1273.8 [FatContent] 52.4 [SaturatedFatContent] 10.8 [CholesterolContent] 119.0 [SodiumContent] 1875.0 [CarbohydrateContent] 141.6 [FiberContent] 10.6 [SugarContent] 26.9 [ProteinContent] 62.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all sauce ingredients in a large bowl, whisk thoroughly, and set aside. Bring a gallon of water to boil, then take off heat. Soak noodles in hot water, cover with lid, then strain after 7 minutes. Heat avocado oil in large pan or wok. Add julienned (or splintered] carrots, stir-fry for 3-4 minutes. Add julienned bell pepper to pan, continue stir-frying for 4-5 minutes. Add pulled pork, sprouts, and noodles to pan simultaneously, and continue stir-frying for 3-4 minutes. Additional oil may be needed. Take pan off heat, whisk sauce briefly, then add sauce, scallions, and peanuts to pan. Mix thoroughly. Add back to heat, continue mixing thoroughly and bringing sauce-covered ingredients up to serving temperature. Divide pad thai into bowls, and top with shredded cilantro. Dish pairs well with plum wine or medium-sweet white wines.
[Name] Cajun Rice Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-02-11T23:59:00Z [Description] Make and share this Cajun Rice Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Pork", "Poultry", "Rice", "Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "3", "1", "3 -4", "5", "3", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken liver", "chicken gizzard", "butter", "onions", "celery", "bell pepper", "garlic cloves", "water", "salt", "long-grain white rice", "ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.6 [FatContent] 18.7 [SaturatedFatContent] 6.7 [CholesterolContent] 286.6 [SodiumContent] 984.4 [CarbohydrateContent] 41.7 [FiberContent] 1.7 [SugarContent] 1.9 [ProteinContent] 26.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In the work bowl of a food processor, add chicken livers and gizzards; pulse until ground; set aside. Heat a large Dutch oven over medium heat; add vegetable oil. Add liver mixture and ground pork and cook until browned. Pour off excess oil; add butter. Add 2 teaspoons salt and remaining 4 cups water, and bring to a boil over high heat. Add rice; stir and return to a boil. Lower heat and simmer, covered, for 15 minutes. Gently fold rice mixture from bottom to top, cover and cook until rice is tender and liquid is absorbed, 5 to 10 minutes more. Season with remaining 1 teaspoon salt, black pepper and cayenne. Serve hot, garnished with green onion and parsley, if desired.
[Name] Scallion Pancakes With Dipping Sauce - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2019-02-12T00:22:00Z [Description] To Make Anead: &nbsp;Stack uncooked pancakes between layers of parchment paper, wrap tightly in plastic wrap, and refrigerate for up to 24 hours or freeze for up to 1 month. If frozen, thaw pancakes in single layer for 15 minutes before cooking. &nbsp; &nbsp; &nbsp; &nbsp; Cooking Pan Preference: &nbsp; Even heat of a cast-iron skillet is preferred. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1", "1 1/2", "3/4", "7", "1", "1", "4"] [RecipeIngredientParts] ["soy sauce", "scallion", "water", "rice vinegar", "honey", "red pepper flakes", "all-purpose flour", "boiling water", "kosher salt", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.0 [FatContent] 28.9 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1089.6 [CarbohydrateContent] 39.1 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FOR THE DIPPING SAUCE: Whisk all ingredients together in small bowl; set aside. FOR THE PANCAKES: Using wooden spoon, mix 1 1/2 cups flour and boiling water in bowl to form rough dough. When cool enough to handle, transfer dough to lightly floured counter and knead until tacky (but not sticky] ball forms, about 4 minutes (dough will not be perfectly smooth]. Cover loosely with plastic wrap and let rest for 30 minutes. While dough is resting, stir together 1 tablespoon vegetable oil, sesame oil and remaining 1 tablespoon flour. Set aside. Place 10-inch cast-iron skillet over low heat to preheat. Divide dough in half. Cover 1 half of dough with plastic wrap and set aside. Roll remaining dough into 12-inch round on lightly floured counter. Drizzle with 1 tablespoon oil-flour mixture and use pastry brush to spread evenly over entire surface. Sprinkle with 1/2 teaspoon salt and half of scallions. Roll dough into cylinder. Coil cylinder into spiral, tuck end underneath and flatten spiral with your palm. Cover with plastic and repeat with remaining dough, oil-flour mixture, salt and scallions. Roll first spiral into 9-inch round. Cut 1/2-inch slit in center of pancake. Cover with plastic. Roll and cut slit in second pancake. Place 2 tablespoons vegetable oil in skillet and increase heat to medium-low. Place 1 pancake in skillet (oil should sizzle]. Cover and cook, shaking skillet occasionally, until pancake is slightly puffy and golden brown on underside, 1 to 1 1/2 minutes. (If underside is not browned after 1 minute, turn heat up slightly. If it is browning too quickly, turn heat down slightly.] Drizzle 1 tablespoon vegetable oil over pancake. Use pastry brush to distribute over entire surface. Carefully flip pancake. Cover and cook, shaking skillet occasionally, until second side is golden brown, 1 to 1½ minutes. Uncover skillet and continue to cook until bottom is deep golden brown and crispy, 30 to 60 seconds longer. Flip and cook until deep golden brown and crispy, 30 to 60 seconds. Transfer to wire rack. Repeat with remaining 3 tablespoons vegetable oil and remaining pancake. Cut each pancake into 8 wedges and serve, passing dipping sauce separately. TO MAKE AHEAD: Stack uncooked pancakes between layers of parchment paper, wrap tightly in plastic wrap, and refrigerate for up to 24 hours or freeze for up to 1 month. If frozen, thaw pancakes in single layer for 15 minutes before cooking.
[Name] Braised Balsamic Chicken With Tomatoes and Swiss Chard - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2019-02-12T00:41:00Z [Description] Make and share this Braised Balsamic Chicken With Tomatoes and Swiss Chard - ATK recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["8", NA, "1", "1", "1", "3", "1", "1", "2", "1/2", "1/4", "1 1/2", "1", "12", "3/4"] [RecipeIngredientParts] ["chicken thighs", "olive oil", "onion", "tomato paste", "garlic cloves", "anchovy paste", "diced tomatoes", "low sodium chicken broth", "dry red wine", "red pepper flakes", "fresh thyme leaves", "bay leaf", "swiss chard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.7 [FatContent] 33.4 [SaturatedFatContent] 8.8 [CholesterolContent] 159.6 [SodiumContent] 485.9 [CarbohydrateContent] 22.9 [FiberContent] 3.6 [SugarContent] 13.2 [ProteinContent] 38.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle both sides of chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer.  Transfer thighs to large plate. Pour off all but 1 teaspoon fat from pot. Add the onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 3-4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water]. Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon. Add red pepper flakes, thyme, and bay. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate. Increase heat to high, bring to simmer, cover, then place pot in oven. Cook until chicken offers no resistance when poked with tip of paring knife but meat still clings to bone, 40 to 55 minutes. While chicken cooks, trim stems from Swiss chard.  Roughly chop the leaves. Also while chicken cooks, simmer balsamic vinegar in a small saucepan over medium-high heat until thick, syrupy, and reduced to 1/3 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan]. Set aside. Using a slotted spoon, transfer chicken to plate and tent with foil; discard bay leaf. Bring liquid in Dutch oven to simmer over medium-high heat.  Add chard greens and cook until wilted, about 2 minutes. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir the mixture into the sauce.  Taste and adjust seasoning with salt and pepper. Return the chicken and any accumulated juices to sauce, cook until heated through, about 2 minutes, turning chicken once or twice. Use a slotted spoon to transfer chard to serving dish or individual bowls; place chicken thighs on chard, then spoon sauce over. Serve immediately.
[Name] CARIBBEAN RUM MOUSSE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2019-02-12T15:53:00Z [Description] Light and flavorful with a nice hint of rum, this mousse is a great dessert that add a nice finishing touch to a meal! VIDEO https://www.youtube.com/watch?v=Z1TDo4jKUKw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/VOM2symS563M7gOfwKzm_Caribbean-Rum-Mousse-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Birthday", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1", "3", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "dark rum", "plain gelatin", "powdered sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.6 [FatContent] 7.9 [SaturatedFatContent] 4.2 [CholesterolContent] 125.9 [SodiumContent] 61.4 [CarbohydrateContent] 37.5 [FiberContent] 0.2 [SugarContent] 35.8 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside. In a small bowl, combine gelatin with cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside. In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside. Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract] in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours. When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.
[Name] Hearty Lentil Soup - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2019-02-12T17:34:00Z [Description] ATK: &nbsp;Lentils du Puy, sometimes called French green lentils, are ATK&rsquo;s first choice for this recipe, but brown, black or regular green lentils work, also. Cooking times will vary depending on the type of lentils used. &nbsp;It&rsquo;s important to note that lentils lose flavor with age (something that has never occurred to me) so it&rsquo;s wise to select from your freshest source. &nbsp;The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "3", "1", "1", "1", "1", "1", "1/2", "4 1/2", "1 1/2", "1 1/2", "3"] [RecipeIngredientParts] ["bacon", "onion", "carrots", "garlic cloves", "diced tomatoes", "bay leaf", "fresh thyme leave", "lentils", "table salt", "dry white wine", "low sodium chicken broth", "water", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.6 [FatContent] 4.9 [SaturatedFatContent] 1.5 [CholesterolContent] 4.1 [SodiumContent] 747.6 [CarbohydrateContent] 25.8 [FiberContent] 6.8 [SugarContent] 7.6 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
[Name] Prune, Chocolate and Almond Tart [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-13T10:30:00Z [Description] Make and share this Prune, Chocolate and Almond Tart 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/1802649943/06P06hpToyHZQjYglVcB_EC_Prune%2C%20chocolate%20and%20almond%20tart.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["400", "300", "30", "200", "100", "150", "80", "2", "150", NA] [RecipeIngredientParts] ["dried prunes", "sugar", "red wine", "chocolate", "butter", "sugar", "eggs", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.6 [FatContent] 47.7 [SaturatedFatContent] 18.6 [CholesterolContent] 86.6 [SodiumContent] 396.9 [CarbohydrateContent] 68.0 [FiberContent] 8.8 [SugarContent] 29.5 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a 30 cm tart tin with pastry and prick with a fork. Bake blind in the oven at 180°C for 15 minutes or until done. Meanwhile tip the prunes, demerarra sugar and wine in a saucepan and simmer for 5 – 10 minutes or until the prunes have absorbed the wine. Set aside to cool, then stuff each prune with broken chocolate. Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated. Stir in the ground almonds. Spoon the almond filling into the cooked shell and scatter around the prunes, pressing down lightly. Bake the tart in the oven at 180°C for 20 – 30 minutes or until coloured. Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.
[Name] The Best Keto Chocolate Chip Peanut Butter Cookies. Seriously [AuthorId] 2002415893 [AuthorName] Samantha K. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-02-13T14:02:00Z [Description] Indulging into a cookie that doesn&rsquo;t leave you feeling guilty?! It&rsquo;s possibke with this mouth watering chocolate chip peanut butter cookie. Best of all, it&rsquo;s Keto friendly. You&rsquo;ll have a hard time with only consuming one. Forewarned is forearmed. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002415893/vsGuLsNVRm6ORWDOmzYc_10157033970009660.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Peanut Butter", "Kid Friendly", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/2", "1/2", "3/4", "3/4", "1/2", "4", "1", "1", "1/4", "1/2", "1/2", "1 1/2", "1", "1", "8"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "sweetened flaked coconut", "peanut butter", "butter", "eggs", "vanilla extract", "xanthan gum", "baking soda", "salt", "ground cinnamon", "butterscotch pudding", "instant coffee", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 187.7 [FatContent] 12.6 [SaturatedFatContent] 6.1 [CholesterolContent] 41.2 [SodiumContent] 167.3 [CarbohydrateContent] 17.9 [FiberContent] 1.3 [SugarContent] 15.8 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 and set aside a greased cookie sheet. In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I’ve found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside. In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes. In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth. Slowly cup by cup mix the dry ingredients in with the wet ingredients. Hand mix the chocolate chips into the wet ingredients. I’ve found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with. Place cookies on greased cookie sheet making rolling them to 1 1/2 balls. Take a fork and slightly press down on the cookie. These cookies barely expand. Don’t be afraid to place them closer together on the cookie sheet. Bake at the 15 minutes. Allow them to cool and enjoy!
[Name] Delicious Keto Potato Salad [AuthorId] 2002415893 [AuthorName] Samantha K. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-02-13T14:03:00Z [Description] A potato salad that is made without potatoes, but instead cauliflower. You&rsquo;d never know. A great healthy substitute while still being able to satisfy your taste buds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002415893/WehyTqIcSHZGl2eak9LJ_facebook_photo.jpg" [RecipeCategory] Cauliflower [Keywords] ["Onions", "Vegetable", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "5", "1/4", "1/2", "1/4", "3/4", "1/4", "1", "1/2", "1 1/2", "1/2", "1/4", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["cauliflower", "hard-boiled eggs", "red onion", "celery", "dill pickle", "mayonnaise", "Miracle Whip", "yellow mustard", "dill weed", "garlic powder", "granulated sugar", "ground pepper", "pickle juice", "paprika", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 81.3 [FatContent] 5.2 [SaturatedFatContent] 1.5 [CholesterolContent] 98.3 [SodiumContent] 293.0 [CarbohydrateContent] 3.5 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil cauliflower for 8 minutes. Drain and set aside. . Hard boil 6 eggs. Cool and peel. IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl. In another bowl combine all other ingredients listed and mix together. Mix both bowls together, but dont over mix. Garnish with paprika on top. Refrigerate and let salad set for 8 hours before serving.
[Name] CARIBBEAN RUM MOUSSE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2019-02-13T16:43:00Z [Description] Light and flavorful with a nice hint of rum, this mousse is a great dessert that add a nice finishing touch to a meal! VIDEO https://www.youtube.com/watch?v=Z1TDo4jKUKw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/U3RZk2AYSWmd2jnfPYtG_Caribbean-Rum-Mousse-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Birthday", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1", "3", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "dark rum", "plain gelatin", "powdered sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.6 [FatContent] 7.9 [SaturatedFatContent] 4.2 [CholesterolContent] 125.9 [SodiumContent] 61.4 [CarbohydrateContent] 37.5 [FiberContent] 0.2 [SugarContent] 35.8 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside. In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside. In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside. Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract] in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours. When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.
[Name] Malaysian Shrimp Curry [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-02-13T23:40:00Z [Description] So good it should be illegal! Serve over rice to sop up the wonderful sauce. From the Washington Post [Images] character(0) [RecipeCategory] Malaysian [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "5", "1", "1/4", "1 1/2", "3", "1", "1", "1 1/2", "1", "2"] [RecipeIngredientParts] ["red pepper flakes", "ginger", "garlic cloves", "ground cumin", "ground turmeric", "medium shrimp", "red onions", "yellow onion", "unsweetened coconut milk", "light brown sugar", "salt", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.8 [FatContent] 24.5 [SaturatedFatContent] 12.3 [CholesterolContent] 214.9 [SodiumContent] 1557.1 [CarbohydrateContent] 9.4 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary. Transfer to a small bowl and set aside. For the curry: Rinse the shrimp in a colander and drain well. In a large skillet over medium heat, heat the oil. Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes. Add the onion and cook until softened, stirring often, about 7 to 10 minutes. (If the spice paste sticks, add a tablespoon or so of water.] Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil. Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes. (If the shrimp appears to be cooking too fast, reduce to medium.] Serve hot, with sprinkled with more lime juice as needed.
[Name] Incredibly Edible Edamame Dip [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-02-14T00:46:00Z [Description] From &quot;The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks&quot; by Tess Masters. &nbsp;Use it as a dip with raw vegetables and crackers or spread it on sandwiches and wraps. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1/4", "3", "1 1/2", "2", "1/4", "1/4", "1", "2", "1/4"] [RecipeIngredientParts] ["olive oil", "fresh lemon juice", "tahini", "onions", "garlic cloves", "ground cumin", "red pepper flakes", "sea salt", "salt", "sesame seeds", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.2 [FatContent] 11.9 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 402.0 [CarbohydrateContent] 4.4 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] 2 1/2 Cups [RecipeInstructions] Add oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes and salt into a high-speed blender or food processor; blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.]. Serve topped with the sesame seeds and parsley. Refrigerate leftovers.
[Name] Cast Iron Baked Ziti With Charred Tomatoes - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-02-14T00:57:00Z [Description] From Cook It in Cast Iron (Cook's Country). &nbsp;A hot cast-iron skillet produces a nice blistery char on grape tomatoes, bringing a deep, caramelized flavor to the sauce.&nbsp;Cooking the ziti in the skillet with the sauce saves using an extra pot and the starch released from the pasta during cooking helps thicken the sauce.&nbsp; [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "6", "1", "1/4", "12", "3", "1", "1/4", "4"] [RecipeIngredientParts] ["grape tomatoes", "olive oil", "garlic cloves", "tomato paste", "red pepper flakes", "ziti pasta", "water", "parmesan cheese", "fresh basil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.2 [FatContent] 13.4 [SaturatedFatContent] 5.7 [CholesterolContent] 28.7 [SodiumContent] 317.2 [CarbohydrateContent] 73.2 [FiberContent] 5.0 [SugarContent] 7.3 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste and pepper flakes and cook until fragrant, about 30 seconds. Off-heat, coarsely mash tomatoes using potato masher. Stir in pasta and water and bring to a boil over medium-high heat. Reduce heat to a vigorous simmer, cover and cook, stirring often, until pasta is tender, about 15 to 18 minutes. Stir in Parmesan and adjust sauce consistency with extra-hot water, as needed. Stir in basil and season with salt and pepper, to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and a spotty brown, about 5 minutes. Serve.
[Name] Eggplant Meatballs [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-02-14T05:19:00Z [Description] Make and share this Eggplant Meatballs 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/1419314/iBrE7o19Sam9IpEICPlm_IMG_3293.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1/2", "1", "1/2", "1/4", "1/4", "2", "1 -2", "1/2", "3/4"] [RecipeIngredientParts] ["eggplant", "ground turkey", "parmesan cheese", "garlic cloves", "panko breadcrumbs", "basil", "red pepper flakes", "ground pepper", "salt", "olive oil", "parmesan cheese", "muenster cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.0 [FatContent] 39.2 [SaturatedFatContent] 17.7 [CholesterolContent] 174.0 [SodiumContent] 951.5 [CarbohydrateContent] 15.7 [FiberContent] 3.6 [SugarContent] 5.1 [ProteinContent] 51.9 [RecipeServings] 6.0 [RecipeYield] 18 meatballs [RecipeInstructions] Place the diced, peeled eggplant in a saucepan with enough water to cover. Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender. Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs. Drain the eggplant. Allow to cool for a few minutes. Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture. Form into 18 meatballs. The meatballs will be large. Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through. Place the sauce in the bottom of a large baking dish. Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese. Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly. Serve as is, or with noodles cooked in eggplant water.
[Name] VEAL FLORENTINE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-02-14T15:55:00Z [Description] Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party... VIDEO https://www.youtube.com/watch?v=w8CYSeNcxbA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/nFaBkJjmT7yLHqCpQFX5_Veal-Florentine-1_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "4", "2", "2", "1/2", "8", "1", "1/2", "2", "1/4", "1/2", "1", "10", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "hot paprika", "black pepper", "olive oil", "shallot", "button mushrooms", "sea salt", "lemon zest", "garlic cloves", "dry white wine", "heavy cream", "butter", "parmesan cheese", "mozzarella cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.5 [FatContent] 34.7 [SaturatedFatContent] 17.5 [CholesterolContent] 85.7 [SodiumContent] 528.8 [CarbohydrateContent] 65.7 [FiberContent] 4.7 [SugarContent] 3.6 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased. When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéing, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn’t take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain. In a bowl, combine parmesan and mozzarella cheese; mix well. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.
[Name] Bakery Style Chocolate Chip Muffins [AuthorId] 2000322302 [AuthorName] rs.coffman86 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2019-02-14T20:45:00Z [Description] Make and share this Bakery Style Chocolate Chip Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "1", "1 1/2", "1/2", "1 3/4", "2", "2", "1/2", "1", "1/3"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "egg", "vanilla extract", "buttermilk", "all-purpose flour", "baking powder", "cornstarch", "salt", "chocolate chips", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.4 [FatContent] 26.5 [SaturatedFatContent] 11.4 [CholesterolContent] 52.2 [SodiumContent] 362.7 [CarbohydrateContent] 92.5 [FiberContent] 2.6 [SugarContent] 60.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 6 Jumbo Muffins [RecipeInstructions] Combine butter and canola oil in a large bowl. Stir well. Stir in sugar. Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined. Add buttermilk and stir well. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined. Cover bowl with a dry towel and allow batter to sit 15 minutes**. Preheat oven to 425F (218C] and line muffin tin with paper liners. Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time], filling each tin all the way to the top with batter (without overflowing]. Sprinkle tops generously with sugar and place muffin tin in preheated oven. Bake on 425F (218C] for 8 minutes and then reduce the oven temperature to 350 (177C] (do not open the oven door or remove the muffins, just leave them in and reduce the temperature] and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F (177C]. Allow to cool, and enjoy!
[Name] Bean and Ham Soup (Pressure Canning) [AuthorId] 232861 [AuthorName] Tarlain [CookTime] PT1H15M [PrepTime] PT2H [TotalTime] PT3H15M [DatePublished] 2019-02-14T20:45:00Z [Description] This is the recipe I use for making 36 pints of soup we use all year long.
[Name] Vegan Black Bean Tomato Soup [AuthorId] 232861 [AuthorName] Tarlain [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2019-02-14T20:47:00Z [Description] Make and share this Vegan Black Bean Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Black Beans", "Beans", "Southwestern U.S.", "Vegan", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "4 -6", "8", "2", "4", "1", "4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["dried black beans", "extra virgin olive oil", "onions", "celery", "whole tomatoes", "ground cumin", "chili powder", "ground black pepper", "garlic cloves", "fresh cilantro", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.0 [FatContent] 5.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 57.5 [CarbohydrateContent] 30.2 [FiberContent] 8.0 [SugarContent] 3.4 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] rinse and sort beans. Soak beans (Cook's Preference]. Drain and Rinse beans. In a stock pot put in the 8 cups of vegetable stock, beans, cumin and chili powder. Bring to a boil and reduce to a low simmer. Cook the beans for 45 to 60 minutes. When the beans are almost done cooking, start sauteing the onions, garlic and celery using the olive oil. Saute until the onions are translucent and not burnt. Add the onions, garlic and celery to the pot. Dice up the tomatoes and add to the pot. add your optional ingredience. cook for about another 15 to 20 minutes. using a blender, blend the soup until it is the consistance you like.
[Name] Texas Eggs Casserole [AuthorId] 1709062 [AuthorName] deblovesteddies [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-02-14T20:48:00Z [Description] Make and share this Texas Eggs Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Meat", "Potluck", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "6", "1/2", "3", "3/4", "2", "3/4", "1", "2", "1/4"] [RecipeIngredientParts] ["eggs", "salt", "milk", "dry mustard", "onions", "cheddar cheese", "vermouth", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.9 [FatContent] 42.6 [SaturatedFatContent] 18.2 [CholesterolContent] 185.1 [SodiumContent] 1155.1 [CarbohydrateContent] 17.3 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 24.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Tear up bread and put in bottom of ungreased 13x9 pan. 2. Grate cheese over bread. 3. Cook sausage; put over cheese. 4. In bowl, combine eggs, milk, salt, mustard and onions. Pour over sausage. Cover and refrigerate overnight. 5. Mix soup and vermouth and pour over top just prior to cooking. Bake 1 hour at 350.
[Name] Golden Rum Cake [AuthorId] 1709062 [AuthorName] deblovesteddies [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-02-14T20:50:00Z [Description] My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.&quot; [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["pecans", "vanilla instant pudding mix", "eggs", "vanilla extract", "milk", "dark rum", "butter", "water", "white sugar", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.3 [FatContent] 30.3 [SaturatedFatContent] 8.1 [CholesterolContent] 84.6 [SodiumContent] 499.5 [CarbohydrateContent] 60.0 [FiberContent] 1.4 [SugarContent] 43.5 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["1.Preheat oven to 325 degrees F (165 degrees C]. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.", "2.In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.", "3.Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.", "4.To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.", "When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving." ]
[Name] Quick Teriyaki Chicken Rice Bowl [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-02-14T20:51:00Z [Description] This traditional Asian takeout dish can be made at home in a snap...and wait till you taste it...Mmmmmmm! Some may even say it is better than takeout. Just watch as this dish becomes part of your dinner weekly rotation. Sweet, garlicky and ready to be eaten in about 20-30 minutes. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Lactose Free", "Kosher", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "4", "1", "4", "2", "4", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "brown sugar", "low sodium soy sauce", "rice vinegar", "apple cider vinegar", "ground ginger", "garlic cloves", "cornstarch", "arrowroot", "rice", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 595.1 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 72.6 [SodiumContent] 710.3 [CarbohydrateContent] 103.2 [FiberContent] 4.9 [SugarContent] 15.8 [ProteinContent] 35.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["1. Cook rice according to instructions on packaging.", "2. Steam broccoli.", "3. Season chicken pieces with salt and pepper and place in large non-stick skillet.", "4. Cook until done, stirring often.", "5. In a small bowl or measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.", "6. Remove from heat and serve immediately with rice and steamed broccoli." ]
[Name] Instant Pot Garlic Pork Tenderloin [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2019-02-14T23:02:00Z [Description] I was skeptical based on the ingredients, but this was really terrific with mashed potatoes. Super simple. Recipe courtesy of Kleinworthco.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "3", "3", "1", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["garlic", "fresh coarse ground black pepper", "brown sugar", "broth", "honey", "Worcestershire sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.4 [FatContent] 4.1 [SaturatedFatContent] 1.4 [CholesterolContent] 73.8 [SodiumContent] 141.3 [CarbohydrateContent] 9.0 [FiberContent] 0.4 [SugarContent] 6.3 [ProteinContent] 23.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Combine garlic, black pepper, and brown sugar and rub on tenderloin.", "Add broth, honey, balsamic vinegar, and Worcestershire sauce in instant pot and whisk to combine.", "Add tenderloins to pot.", "Cover, set to seal and cook on manual pressure for 8 minutes.", "Quick release and remove from pot. Test temperature--you want 145 degrees.", "Turn off the instant pot and set to saute.", "Add cornstarch to liquid and whisk. Allow sauce to thicken as it comes to a boil. Remove from heat.", "Spoon over pork and enjoy with your favorite side dish." ]
[Name] Olives With Orange and Fennel [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-02-16T01:19:00Z [Description] From Sunset.&nbsp;Warming the olives makes them especially tender and succulent. Bonus: They make an excellent gift (let cool completely, then pack into airtight jars). [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "2 1/2", "5 -6", "1/8", "3/4", "1"] [RecipeIngredientParts] ["orange", "olive oil", "garlic clove", "fresh thyme sprigs", "fennel seed", "sherry wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.0 [FatContent] 9.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 309.7 [CarbohydrateContent] 4.3 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 2 1/2 Cups [RecipeInstructions] Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.] slivers; set aside. Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes. Remove from heat, stir in vinegar and transfer to a small serving bowl. Serve warm. Make ahead: Up to 2 weeks, chilled. Rewarm to serve.
[Name] Cherry Tomato-Halloumi Skewers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2019-02-16T01:27:00Z [Description] Make and share this Cherry Tomato-Halloumi Skewers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1 1/2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["garlic", "Dijon mustard", "lemon juice", "red wine vinegar", "olive oil", "fresh oregano", "cherry tomatoes", "grape tomatoes", "halloumi cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.5 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 3.4 [FiberContent] 1.0 [SugarContent] 2.0 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["If using wooden skewers, soak 8 in warm water for 30 minutes. Whisk garlic, mustard, salt, pepper, juice and vinegar. Slowly whisk in olive oil until emulsified. Stir in oregano.", "Preheat a grill to medium-high. Place 2 tomatoes on each skewer, piercing crosswise, followed by a cube of Halloumi. Continue alternating tomatoes and Halloumi until each skewer has 5 or 6 tomatoes and 2 cubes of Halloumi.  .", "Whisk vinaigrette and lightly brush onto skewers. Oil grill. Grill skewers, watching closely, until cheese is lightly browned and tomatoes are beginning to soften, about 3 minutes, turning halfway through. Transfer to a platter and drizzle with remaining vinaigrette. Serve immediately." ]
[Name] Spicy Baked Chicken [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-16T02:55:00Z [Description] Make and share this Spicy Baked Chicken 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/53/81/82/uWSyWWZxQt6wvq9HtEVT_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/82/07r3MXNPRROhe8ETo2i0_Cut s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/82/Vpi6rgWNQRin7AVcX6yq_served 4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/82/hdgcedRcATicXTH2uAgO_chicken%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/82/ppISIBT8RWSuBiOP44m2_marinade%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/nYLApOesT1KgcShZJJVl_bakedchicken2%20s.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "2", "4", "6", "1500", "3", "2", NA] [RecipeIngredientParts] ["ground cumin", "paprika", "chili powder", "turmeric", "fresh ground black pepper", "salt", "garlic cloves", "lime juice", "chicken pieces", "red chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.5 [FatContent] 45.1 [SaturatedFatContent] 11.8 [CholesterolContent] 187.7 [SodiumContent] 962.7 [CarbohydrateContent] 5.6 [FiberContent] 1.4 [SugarContent] 1.3 [ProteinContent] 47.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the ground cumin, paprika, chili powder, turmeric, black pepper, salt, garlic and lime juice in a bowl. Score the chicken pieces and add to the bowl. Mix well ensuring all the chicken pieces are coated and the marinade has seeped into the scores. Cover the bowl with cling film and leave in the refrigerator for at least 3 hours (overnight would be preferable]. Preheat the oven to 220 degC. Take out the chicken and shake any excess marinade from the pieces. Place the pieces in a shallow baking dish in a single layer and brush over the oil. Bake in the oven for 15 minutes basting once. Turn the chicken pieces over, baste and bake for a further 15 minutes, basting once. Remove the chicken, garnish with the fresh chilies and or coriander leaf, and serve. [As an alternative to baking, the chicken may be cooked on a charcoal barbeque brushing on a little of the oil regularly]. * The quantities of paprika and chili powder may be adjusted to taste but the total quantity should remain the same.
[Name] Mushroom and Shallot Duxelles [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-02-16T05:54:00Z [Description] Make and share this Mushroom and Shallot Duxelles 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/53/81/83/dseczLvDQKSIZKuOIz3V_duxelles%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/83/1SO5eJ6dRZqrFxCD5chq_shiitake%20mushrooms%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/83/Hvp0rKnmRyu5ttxGeLqD_red%20onions%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/1ayS6YQRevItWibqkAUg_Duxelles-6%20s.jpg" ] [RecipeCategory] Onions [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "4", "2", NA, "1"] [RecipeIngredientParts] ["shiitake mushrooms", "shallots", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.3 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 11.6 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 2.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Clean the mushrooms and peel the shallots and garlic. Finely chop the mushrooms, shallots and garlic. Mix them together well and season. Stir fry the mixture in olive oil for about 5 minutes.
[Name] POTATO GNOCCHI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-02-16T16:29:00Z [Description] These little potato pillows are tender and tasty! This easy recipe turns your leftover potatoes into a delicious meal that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=wuc4PHoyoO4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/X9orQR6dS9mMJ8vNMGlx_Gnocchi-2-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "1/2", "1", "1/3", "2", "1/4", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["mashed potatoes", "ricotta cheese", "unbleached all-purpose flour", "salt", "olive oil", "red onion", "garlic cloves", "red pepper flakes", "whole tomatoes", "ricotta cheese", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.3 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 5.0 [SodiumContent] 38.7 [CarbohydrateContent] 2.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 80 gnocchi [RecipeInstructions] ["Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside. In a large bowl, pour can of tomatoes and using hand, crush them; set aside.", "In a large bowl, combine mashed, yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again. On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much as flour as needed]. Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat and transfer to the fridge for 30 minutes.", "In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.", "Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.", "Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi." ]
[Name] Easy Keto Chocolate Peanut Butter Cookies [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-02-16T21:10:00Z [Description] I always have loved peanut butter cups and thought I'd look at ways of baking high fat chocolate chip/peanut butter cookies. Modified one recipe to suit me and they we SO EASY and delicious, I thought I'd share. Plan on making these with my 4 year-old granddaughter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/Z0ggetAOS8eWc2NzSzea_20190215_174103.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["crunchy peanut butter", "egg", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.3 [FatContent] 14.6 [SaturatedFatContent] 3.0 [CholesterolContent] 18.6 [SodiumContent] 132.9 [CarbohydrateContent] 8.3 [FiberContent] 2.3 [SugarContent] 4.5 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] 10 Cookies [RecipeInstructions] Preheat the oven to 350 degrees F. Mix all the ingredients in a bowl. Spoon a bit of dough for one cookie into the palm of your hand and form a smooth ball. Make about 10 cookies on the cookie sheet. Take a large fork and press the ball down in two directions on a non-stick cookie sheet. Bake at 350 degrees F for 12 minutes. Cool on the baking sheet for 15 minutes and enjoy!
[Name] Baby Greens With Chopped Vegetables [AuthorId] 429976 [AuthorName] ann2boys [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-02-16T22:47:00Z [Description] This recipe has been adapted from &quot;There is a Cure for Diabetes,&quot; by Dr. Barnard. It makes a great meal served with whole grain crackers topped with hummus or other bean dip. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3/4", "1/2", "1", "1", "4", "1", "1/4", "6"] [RecipeIngredientParts] ["cucumber", "red bell pepper", "tomatoes", "green onion", "cilantro", "avocado oil", "fresh lemon juice", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.5 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 589.2 [CarbohydrateContent] 7.1 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except the baby greens and toss. Best if sits for 10 minutes or so to let flavors develop. Divide greens among 4 plates and top with chopped vegetable mixture.
[Name] Slow Cooker Pork Roast With Honey Butter Sauce [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2019-02-17T04:51:00Z [Description] Make and share this Slow Cooker Pork Roast With Honey Butter Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] "High In..." [RecipeIngredientQuantities] ["4 1/2", "1 1/2", "2", "2", "1", "1", "2", "1/2", "1/2", "5", "3/4", "1/4", "1/2", "1/4", "3", "3"] [RecipeIngredientParts] ["extra virgin olive oil", "thyme", "garlic powder", "onion powder", "salt", "black pepper", "butter", "garlic cloves", "honey", "cider vinegar", "salt", "black pepper", "cornstarch", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.9 [FatContent] 23.4 [SaturatedFatContent] 10.4 [CholesterolContent] 202.6 [SodiumContent] 976.0 [CarbohydrateContent] 30.6 [FiberContent] 0.5 [SugarContent] 26.2 [ProteinContent] 55.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim pork roast of excess fat and pat dry with paper towels. Make a spice rub by mixing smoked paprika, thyme, garlic powder, onion powder, 2 teaspoons salt, and 1/2 teaspoons black pepper in a small bowl. Rub the pork roast with 1/2 tablespoon of extra virgin olive oil. Sprinkle the spice rub over the pork roast, patting to adhere the spice rub all over. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the pork roast to the skillet and sear on all sides until golden brown, taking care not to burn the spices. Place the pork roast in the slow cooker. Wipe out the skillet with a paper towel. Add the butter to the skillet and melt over medium heat. Add the minced garlic to the skillet and cook for about 1 minute. To the skillet, add the honey, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper, mixing well. Simmer the honey butter sauce for about 30 seconds. Pour the honey butter sauce over the pork roast in the crock pot, saving the skillet for later use. Cover the crock pot and cook on low for 4 to 5 hours. When done, remove the pork roast to a serving platter and cover with foil to rest. Pour the juices from the crock pot back into the large skillet, heating over medium high heat. Mix the cornstarch and water to make a slurry, and add it slowly to the juices in the skillet. Simmer for about 5 minutes or until the sauce reduces to a syrupy consistency. Slice the pork roast and serve with the honey butter sauce.
[Name] Miso Banana Bread - Jamie Bissonnette, Ken Oringe [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-02-17T18:55:00Z [Description] This is from Food and Wine.com and it is the best banana bread, it doesn't need chocolate chips, nuts or anything. &nbsp;I keep my favorite recipes. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1 3/4", "1", "1/2", "1/4", "1/2", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["bananas", "all-purpose flour", "baking soda", "baking powder", "kosher salt", "unsalted butter", "sugar", "white miso", "buttermilk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.9 [FatContent] 11.1 [SaturatedFatContent] 6.4 [CholesterolContent] 62.1 [SodiumContent] 488.0 [CarbohydrateContent] 52.7 [FiberContent] 2.5 [SugarContent] 28.3 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Step 1. Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using <U+2028>a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt. Step 2. Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in <U+2028>the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan. Step 3. Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for <U+2028>90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.
[Name] Raspberry Chocolate Chip Whole Wheat Scones [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT18M [PrepTime] PT40M [TotalTime] PT58M [DatePublished] 2019-02-17T19:33:00Z [Description] I've been making kefir and now I have a glut of it and have to find recipes to use it. &nbsp;These are my favorite scones. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/4", "1/2", "1/3", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "whole wheat flour", "baking soda", "baking powder", "sea salt", "brown sugar", "raspberries", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.1 [FatContent] 15.5 [SaturatedFatContent] 9.3 [CholesterolContent] 30.5 [SodiumContent] 301.8 [CarbohydrateContent] 39.6 [FiberContent] 5.1 [SugarContent] 15.6 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 8 scones [RecipeInstructions] ["Preheat the oven to 400°F. Line a baking sheet with parchment paper.", "Sift together the flour, baking soda, baking powder, sea salt, and sugar. Grate frozen butter using the largest size in a box grater on wax paper. .", "Add the butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by 1 cup kefir, mixing gently until loosely incorporated. (The dough should be “shaggy” looking.].  Flour a board and your hands, put dough onto the board and shape into rectangle 12\" long, fold 1/3 over on one side, then the opposite 1/3, turn dough, shape into another 12\" long rectangle; repeat this 2 more times.  Chill dough in refrigerator for 10 minutes.", "Use your hands to loosely form 8\"x12\" rectangle dough.  Put raspberries on the half of the dough the long way.  Fold the other half over the berries.  Cut dough in half, then each half into halves, to make 3 squares.  Cut each square into 2 triangles.  Place on the lined baking sheet. Brush top with kefir, sprinkle with turbinado sugar.  Bake for 18 minutes and let rest for an additional 10 minutes before enjoying.", "To freeze before baking.  After cutting into triangles, put scones on waxed lined tray and freeze.  Once frozen, put into freezer ziplock bag, seal.  To bake, remove from freezer while preheating oven.  Place on lined sheets, brush with kefir, sprinkle with sugar and baked as indicated.  No further defrosting is needed." ]
[Name] Kefir Biscuits [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2019-02-17T20:55:00Z [Description] Make and share this Kefir Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "salt", "baking powder", "baking soda", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.5 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 411.5 [CarbohydrateContent] 24.3 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] 8 biscuits [RecipeInstructions] Heat the oven. Grate the butter on largest hole of box grater and place in the freezer. Arrange a rack in the middle of the oven and heat to 425°F. Blend the dry ingredients. Sift the flour, salt, baking powder and baking soda in the bowl and whisk together. Add frozen grated butter to flour mixture. Combine with your floured fingers (palms are too hot] until the mixture is crumbly and the largest pieces of butter are no bigger than a pea. Add the kefir, mix with wooden spoon until the mixture just comes together, until the buttermilk is just barely incorporated and a rough mass is formed. Fold and shape the dough. Sprinkle a work surface with a little flour and transfer the dough onto it. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Fold 1/3 into the middle, then fold the opposite 1/3 over the top of the other 2/3. Use your fingers, quickly and firmly press the sections together. Repeat, folding into 1/3s, and pressing together 2 more times. With your fingers form the dough into a rectangle about 1/2\" thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits, or 8 pieces for smaller biscuits.  Cut straight down, do not saw with your knife. Place the biscuits, lightly touching each other, on a parchment lined baking sheet. Brush the tops biscuits with a little kefir.  Bake until puffed and golden-brown, about 12 minutes.  Serve with butter and honey or jam.