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[Name] Overnight Scramble Breakfast Burritoes [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-02-18T22:36:00Z [Description] Adapted from Isa Does It Mediterranean Overnight Scramble TO MAKE AHEAD: We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["14", "1 1/2", "3/4", "1/4", "2", "1/2", "2", "1/4", "1/4", "1", "1/4", "1/4", "8"] [RecipeIngredientParts] ["extra firm tofu", "potatoes", "bacon", "kalamata olive", "lemon juice", "dried marjoram", "oregano", "fresh basil", "ground turmeric", "salt", "olive oil", "crushed red pepper flakes", "fresh ground black pepper", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.2 [FatContent] 19.2 [SaturatedFatContent] 4.2 [CholesterolContent] 1.1 [SodiumContent] 1065.4 [CarbohydrateContent] 84.2 [FiberContent] 6.6 [SugarContent] 3.9 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] The night before, crumble the tofu into a mixing bowl. Add all the ingredients except the oil, season with black pepper, and mix lightly with your hands. Cover, and leave in the fridge overnight. In the morning, heat the oil in a pan. Cook the tofu mixture for 5-7 minutes, until heated through and lightly browned. Serve in tortillas.
[Name] Chipotle-Chicken Meatballs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-02-19T03:35:00Z [Description] Make and share this Chipotle-Chicken Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", NA, "4", "1/2", "3", "1", "1", "1/2", NA, "1", "8", "8"] [RecipeIngredientParts] ["water", "bacon", "onion", "garlic cloves", "chipotle chile in adobo", "ground chicken", "cilantro", "frozen corn", "cabbage", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.5 [FatContent] 18.9 [SaturatedFatContent] 5.2 [CholesterolContent] 103.0 [SodiumContent] 597.8 [CarbohydrateContent] 67.0 [FiberContent] 6.8 [SugarContent] 4.4 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the broiler. In a large bowl, combine the breadcrumbs with 1/3 cup water. In a large skillet, cook the bacon over medium heat. Transfer to a plate; pour all but 2 teaspoons fat into a bowl. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in three-quarters of the garlic, the chiles and 2 tablespoons water, scraping up any browned bits; add to the breadcrumbs and let cool. Add the chicken, bacon and 1/4 cup cilantro to the breadcrumb mixture; season with salt and pepper. Form the mixture into 32 meatballs. Broil the meatballs, turning once, until just cooked through, about 12 minutes. Meanwhile, in a large skillet, heat the reserved bacon fat over medium-high heat. Add the corn and cook undisturbed until it begins to brown, about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Stir in the remaining 1/4 cup cilantro; season with salt and pepper. Serve the meatballs in the tortillas with the cabbage slaw.
[Name] Southwestern-Style Meatballs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-02-19T03:47:00Z [Description] Make and share this Southwestern-Style Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1", "1/2", "1/2", "1", "12", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "corn tortilla", "chipotle chile in adobo", "fresh cilantro", "kosher salt", "egg", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.7 [FatContent] 17.3 [SaturatedFatContent] 4.9 [CholesterolContent] 101.8 [SodiumContent] 379.4 [CarbohydrateContent] 15.2 [FiberContent] 2.2 [SugarContent] 1.2 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a nonstick skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion and minced garlic to pan; cook 4 minutes. Stir in chopped corn tortilla and minced chipotle chile; cook 3 minutes. Place mixture in a bowl and allow to cool.  Stir in cilantro, salt and egg. . Stir in ground sirloin. Divide mixture into 12 balls. Return pan to heat. Add 1 tablespoon olive oil. Add meatballs; cook 6 minutes, turning occasionally. Cover; cook 4 minutes.
[Name] Baked Brie Reinvented in a Cast-Iron Skillet - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-02-19T04:14:00Z [Description] When the cheese is warmed, it becomes rich and gooey and pairing it with sweet fruit brings out the savory notes in the cheese.
[Name] PORK CHOPS DIABLO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2019-02-19T13:48:00Z [Description] The blend of sweet, sour and spice delivers a distinctive flavor to this dish. A tasty combination that you&rsquo;ll really enjoy! VIDEO https://www.youtube.com/watch?v=tp54EmWbWRg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/81/95/loe1vtsnRUxaTPJkq6HB_Pork-Chop-Diablo-4_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rQDy5l2Rja2QrypxvG0y_Pork%20Chop%20Diablo%20%234_Fotor.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "1", "1", "6", "0.75", "4"] [RecipeIngredientParts] ["black pepper", "hot paprika", "sea salt", "low sodium chicken broth", "Worcestershire sauce", "brown sugar", "tomato paste", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.6 [FatContent] 14.7 [SaturatedFatContent] 4.4 [CholesterolContent] 91.5 [SodiumContent] 466.0 [CarbohydrateContent] 19.3 [FiberContent] 1.2 [SugarContent] 16.3 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat with a paper towel. Add chicken broth, Worcestershire sauce, brown sugar and tomato paste. Stir well and place pork chops back to the pan and spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.", "Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 teaspoons cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make." ]
[Name] Vegan Overnight Scramble Burritos [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-02-19T17:45:00Z [Description] Adapted from Isa Does It Mediterranean Overnight Scramble TO MAKE AHEAD: We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["14", "1 1/2", "1", "1/4", "2", "1/2", "2", "1/4", "1/4", "1", "2/3", "2", "1/4", "8 -10", "1"] [RecipeIngredientParts] ["tofu", "potatoes", "kale", "kalamata olives", "black olives", "lemon juice", "dried marjoram", "oregano", "fresh basil", "ground turmeric", "salt", "garlic cloves", "fresh ground black pepper", "tortillas", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.3 [FatContent] 19.0 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1110.3 [CarbohydrateContent] 86.8 [FiberContent] 6.7 [SugarContent] 5.1 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] The night before, crumble the tofu into a mixing bowl. Add all the ingredients except the oil and tortillas. Mix well with your hands. Cover and leave in the fridge overnight. (You can also cook it up immediately]. In the morning, heat the oil in a pan. Cook the tofu for 5-7 minutes until very warm and slightly browned. Fill the tortillas, wrap and eat. Optionally, serve on toast or a bagel. Optional toppings: avocado, hummus, mixed greens, tomato.
[Name] Chorizo-Beef Nachos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-02-19T20:04:00Z [Description] From Sunset: &nbsp;The ultimate crowd-pleaser, nachos were invented in 1943 by a ma&icirc;tre d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio &quot;Nacho&quot; Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalape&ntilde;os for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America. &nbsp;Sooooo got your Margarita ready? &nbsp;Let&rsquo;s get cookin&rsquo;... [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "5", "1", "1", "1", "1 1/2", "1", "1/2", "1", "1", "1", "2", NA, "9", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "chorizo sausage", "onion", "garlic clove", "ground cumin", "salsa verde", "black beans", "dried oregano leaves", "diced green chilies", "avocado", "lime juice", "fresh cilantro", "kosher salt", "sea salt", "tortilla chips", "monterey jack cheese", "iceberg lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.0 [FatContent] 38.9 [SaturatedFatContent] 13.4 [CholesterolContent] 69.7 [SodiumContent] 1367.6 [CarbohydrateContent] 50.6 [FiberContent] 10.5 [SugarContent] 7.2 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. Add onion and all but 1/8 teaspoons cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally. While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 teaspoons garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes. Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tablespoons salsa, remaining 1/8 teaspoons cumin, remaining garlic, and the lime juice. Stir 1 tablespoons cilantro into guacamole and add salt to taste. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes.  Note:  can use cast iron skillet, molding parchment around the edge and overlapping enough to grasp when done. While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 inches wide]. With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tablespoons cilantro.
[Name] Spinach Dinner Salad With Sesame Tofu [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-20T02:53:00Z [Description] Recipe from Sunset. &nbsp;Tip: &nbsp;Freeze sealed package of firm tofu for at least one day. &nbsp;Defrost then remove from packaging. &nbsp;Place tofu on saucer then gently press out excess water (using a plastic lid, saucer or other flat surface about the same size...could even use the bottom of the plastic packaging the tofu came in). &nbsp;This makes the consistency even firmer. &nbsp;Proceed with recipe directions. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Japanese", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "1/4", "1/2", "1/4", "1", "1/2", "8 -10", "1 1/2", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["firm tofu", "canola oil", "cornstarch", "celery", "tart green apple", "radishes", "rice vinegar", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.1 [FatContent] 18.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 351.3 [CarbohydrateContent] 21.7 [FiberContent] 2.9 [SugarContent] 3.5 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.", "Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total; drain on paper towels.", "Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tablespoons oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt and tofu and toss to coat." ]
[Name] Coffee Sundaes With Salted Peanut Butter Caramel [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2019-02-20T03:03:00Z [Description] Make and share this Coffee Sundaes With Salted Peanut Butter Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "1/3", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["fine sea salt", "peanut butter", "coffee ice cream", "frozen yogurt", "coffee beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.1 [FatContent] 28.5 [SaturatedFatContent] 9.9 [CholesterolContent] 34.4 [SodiumContent] 1059.8 [CarbohydrateContent] 64.5 [FiberContent] 3.7 [SugarContent] 20.5 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put caramel sauce and salt in a small saucepan and heat over medium heat until sauce is warm but not boiling and salt dissolves, 1 to 2 minutes. Stir in peanut butter until incorporated. Scoop 1/2 cup ice cream into each bowl. Top each with 1/4 cup caramel sauce, 1/4 cup whipped cream, 1 tablespoons peanuts and a sprinkling of coffee beans.
[Name] Black Pepper Strawberries-And-Cream Gelly Shots (Jello Shots) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT5H [TotalTime] PT5H10M [DatePublished] 2019-02-20T03:40:00Z [Description] Note: &nbsp;If you have trouble finding strawberry liqueur, Chambord (raspberry liqueur, readily available in many package stores) is a great substitute. &nbsp;The pepper allows the inherent sweetness of the strawberry to shine through stronger than ever. &nbsp;From Sunset. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "For Large Groups"] [RecipeIngredientQuantities] [NA, "12", "1/3", "2", "1/2", "2", "3/4", "1/4", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["fresh strawberries", "granulated sugar", "fresh lemon juice", "fresh ground black pepper", "unflavored gelatin", "vodka", "half-and-half", "granulated sugar", "vodka", "vanilla bean", "unflavored gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.5 [FatContent] 1.8 [SaturatedFatContent] 1.1 [CholesterolContent] 5.6 [SodiumContent] 9.2 [CarbohydrateContent] 9.7 [FiberContent] 0.5 [SugarContent] 8.4 [ProteinContent] 1.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Lightly coat 32 mini muffin cups with cooking spray; set aside.", "To make strawberry layer, add strawberries to a blender; process until smooth. Strain through a fine mesh sieve, pressing with back of a spoon, collecting juice in a liquid measuring cup (you should have about 1 cup juice]. Combine strawberry juice, sugar, lemon juice, and pepper in a medium saucepan over medium-low heat. Sprinkle gelatin evenly over juice mixture; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve completely.", "Remove pan from heat; stir in vodka and strawberry liqueur. Pour mixture evenly into 32 muffin cups (about 1 tablespoon per cup]. Place pan in refrigerator; refrigerate 30 to 35 minutes.", "To make cream layer, combine half-and-half, sugar, vodka, vanilla seeds, and pod in a medium saucepan over medium-low heat; cook 3 minutes, stirring constantly. Remove pod; discard. Sprinkle gelatin evenly over liquid; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until sugar and gelatin dissolve completetly. Set aside to cool 3 minutes. Pour cream mixture evenly over strawberry mixture in cups. Refrigerate 4 hours or until set. Rim a sharp paring knife around the edges of cups to loosen jello. Place jelly roll pan on top of each muffin pan; carefully invert jello shots onto pan. Garnish with fresh strawberry slices, if desired." ]
[Name] Cardamom, Saffron, and Rosewater Cake [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2019-02-20T16:04:00Z [Description] Adapted from epicurious.com. Note that the candied rose petals can be omitted, but they make the cake a lot more interesting and aren't that much extra work. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "14", "1 1/2", "1/4", "3", "6", "1/4", "1", "2", "2", "1", "2/3", "1 1/2", "2"] [RecipeIngredientParts] ["sugar", "cake flour", "powdered sugar", "baking powder", "salt", "eggs", "water", "canola oil", "lemon zest", "ground cardamom", "heavy whipping cream", "saffron thread", "powdered sugar", "rose water", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.6 [FatContent] 15.8 [SaturatedFatContent] 7.5 [CholesterolContent] 75.6 [SodiumContent] 102.5 [CarbohydrateContent] 26.4 [FiberContent] 0.3 [SugarContent] 18.2 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] SAFFRON INFUSION. Heat 1/2 cup of the cream with the saffron to a simmer, then remove from heat and allow to cool 20 minutes. Then chill in the fridge. CANDIED ROSE PETALS. Remove the petals from the two roses. Whip the egg whites until they are foamy, then brush them onto both sides of the petals with a pastry brush. Sprinkle generously with the sugar. Place them on a wire rack to cure for 6 hours, then store them in the fridge after that if you aren't using them the same day. CAKE. Set the oven to 325&deg;F Generously butter an 8\" springform pan. In a medium bowl whisk together the cake flour, 7 tbsp of the powdered sugar, baking powder, and salt. In a small bowl beat the egg yolks, water, oil, lemon zest, and cardamom until combined. In another small bowl whip the egg whites until soft peaks form. Slowly add the other 7 tbsp of the powdered sugar and continue whipping until it resembles marshmallow fluff. Add the egg yolk mixture to the flour mixture and whisk gently to combine, eliminating any lumps. Then fold in the egg white mixture with a spatula in 3 batches, gently stirring just enough to combine into a uniform mixture. Pour into springform pan, smooth with the spatula, and bake 30-35 minutes, or until top is golden brown and a cake tester comes out clean. Remove from oven and allow to cool in springform pan, then gently loosen the sides with a butterknife (if necessary] and remove the sides of the pan. Gently loosen from the bottom with the knife and remove the bottom of the pan. Place onto a plate or cake decorating platter. Allow to cool COMPLETELY before frosting. WHIPPED CREAM TOPPING. Whip the unused 1.5 cups cream together with the powdered sugar and rosewater until soft peaks form. Strain in the saffron infused cream (use a spatula to push through all the cream you can get without breaking the saffron threads]. Continue to whip until stiffer peaks form. With the addition of rosewater the peaks will not be as stiff as traditional whipped cream. Cut the cake in half at the midway point to form 2 layers. Trim off the top if it is uneven. Remove the top half of the cake and place a layer of the whipped cream on top of the lower half of the cake. Then place the top half of the cake back on and cover the top and sides of the cake with the whipped cream. Use a cake decorating spatula to smooth the whipped cream. Sprinkle chopped pistachios on top of the cake and decorate the top with the candied rose petals.
[Name] Super 500 Mini Frittats (5-2 Diet) [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-02-20T17:04:00Z [Description] Posting for safe keeping. Adapted from a recipe in the book &quot;The Essential 5:2 Fast Diet Planner.&quot; [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "10", "3", "2", "2", "2", "1", "1/2", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "chives", "parsley sprigs", "ground cumin", "garlic powder", "chili powder", "tomatoes", "zucchini", "onion", "olive oil", "avocado oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.4 [FatContent] 11.6 [SaturatedFatContent] 3.0 [CholesterolContent] 166.2 [SodiumContent] 235.6 [CarbohydrateContent] 42.4 [FiberContent] 11.1 [SugarContent] 6.3 [ProteinContent] 19.5 [RecipeServings] 2.0 [RecipeYield] 2 fritattas [RecipeInstructions] Whisk eggs and gradually incorporate oat bran, Greek yogurt, chives, parsley, and spices. Season with salt and pepper. Beat together vigorously by hand or with an electric mixer. Stir in tomatoes, squash and onion. Heat half of olive oil in a medium frying pan. Pour half of the mixture into the pan and let it cook over Medium heat for 3-4 minutes. Reduce heat to low. Carefully but quickly turn over like a pancake and let cook another 3-4 minutes, covered. Remove from pan. Repeat with rest of egg batter (or store in the fridge, covered, until later if you want to eat another frittata later]. Grate fresh parmesan over the top and serve hot.
[Name] Chicken Liver Pate - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT6H [TotalTime] PT6H15M [DatePublished] 2019-02-20T17:54:00Z [Description] Important: &nbsp;1) Use a small knife to remove the fat and connective veins from the chicken livers and discard. &nbsp;2) &nbsp;Don&rsquo;t ever overcook the livers (for p&acirc;t&eacute;) over too high heat &ndash; they shouldn&rsquo;t brown, they should just change colour. Your finished p&acirc;t&eacute; should still be a touch of pink. &nbsp;3). Refrigeration time required. [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "European", "Very Low Carbs"] [RecipeIngredientQuantities] ["8", "3", "1", "1/4", "1", "3/4", "2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "shallots", "fresh thyme leave", "table salt", "chicken liver", "dry vermouth", "brandy", "fresh ground black pepper", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.5 [FatContent] 14.3 [SaturatedFatContent] 8.2 [CholesterolContent] 226.1 [SodiumContent] 116.3 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] ["Melt the butter in a 12-inch skillet over medium-high heat until the foaming subsides. Add the shallots, thyme, and 1/4 teaspoon salt and cook until the shallots are lightly browned, 3 to 5 minutes. Add the chicken livers and cook, stirring constantly, about 1 minute. Add the vermouth and simmer until the livers are cooked but still have a rosy interior, 4 to 6 minutes more.", "Using a slotted spoon, remove the livers from the pan and transfer them to a food processor. Continue to simmer the vermouth mixture over medium-high heat until it is slightly syrupy, about 2 minutes longer, then add to the processor.", "Add the brandy to the processor and process the mixture until very smooth, about 2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Season the pâté with salt and pepper to taste. Transfer to a clean serving bowl and smooth the top.", "TO STORE: Lay plastic wrap flush to the surface of the pâté (to inhibit discoloration due to oxidation] and refrigerate until firm, about 6 hours; keeps up to 3 days.", "TO SERVE: Let the pâté sit at room temperature until slightly softened, about 30 minutes. Scrape off the discolored top 1/4 inch of the pâté, if desired, before serving." ]
[Name] Fast 500 Homemade Lasagna [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2019-02-20T18:17:00Z [Description] Adapted from a recipe in the book &quot;The Essential 5:2 Fast Diet Planner.&quot; Posted variation for safe keeping. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2/3", "3", "1/2", "2"] [RecipeIngredientParts] ["zucchini", "olive oil", "onion", "eggplant", "tomatoes", "tomato puree", "low-fat ricotta cheese", "low fat cottage cheese", "ham", "basil sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.3 [FatContent] 7.6 [SaturatedFatContent] 2.4 [CholesterolContent] 25.4 [SodiumContent] 609.9 [CarbohydrateContent] 37.2 [FiberContent] 14.6 [SugarContent] 19.3 [ProteinContent] 18.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Start a pot of salted water on stove to boil zucchini later. Place several layers of paper towels on a cookie sheet and set aside. Slice zucchini lengthwise into thin slivers and add to prepared pot of boiling water. Cook 1 minute. Remove to single layer on paper towels on prepared cookie sheet. Cover with more paper towels and another cookie sheet. Place something heavy on top to press water out of zucchini while doing other steps. In a frying pan over high heat, warm 1/2 tsp oil and saute onion and eggplant for 5 minutes. Add the tomatoes and tomato puree. Simmer over medium heat for 25 minutes. Add the ricotta and ham; stir and cook for 3 minutes over low heat. In an 8x10\" baking dish (lined with parchment paper if you have it handy], lay out a layer of zucchini slices and pour half the sauce mixture over top. Arrange a second layer of zucchini slices and pour the rest of the mixture over the top and finish with a layer of zucchini. Drizzle with remaining olive oil and add any kind of spices you'd like (oregano, Italian seasoning, parsley, etc.]. Bake for 25 minutes. Top with chopped fresh basil. Half of lasagna is one serving. Double amounts of ingredients for family meal.
[Name] Grandma Rose's &quot;Spagetti&quot; [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-02-20T19:36:00Z [Description] A very Americanized, zero-spice version of spaghetti with large meatballs and a tomato soup sauce. In our family this is the ultimate comfort food. This makes a jumbo batch and freezes well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/05/dT6BSzalQjmTFy9HYqjQ_RenderedI1.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["spaghetti noodles", "ground beef", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.0 [FatContent] 14.1 [SaturatedFatContent] 5.3 [CholesterolContent] 57.8 [SodiumContent] 416.1 [CarbohydrateContent] 55.7 [FiberContent] 3.1 [SugarContent] 9.4 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] 1 large pot [RecipeInstructions] Cook spagetti noodles per directions on package. Drain when done. Mix together ground beef, chopped onion, and a good sprinkle of salt and pepper. Roll into 1 inch sized balls and brown in a pan. Drain and set aside. In a large pot, combine spaghetti noodles, tomato soup and give a good sprinkle of salt and pepper. Mix gently until spaghetti is all coated thoroughly. Add in meatballs and stir gently again. Simmer on low heat for about an hour. Check from time to time to see that it's not getting dried out. If it is, add a little water. If taste is bland, add more salt and pepper. The longer it can simmer, the better it tastes.
[Name] Best Tex-Mex Meatball Sub [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-02-20T23:50:00Z [Description] Make and share this Best Tex-Mex Meatball Sub recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "2", "2", "1", "1", "1", NA, NA, "1", "1/2", "1", "2"] [RecipeIngredientParts] ["ground beef", "panko breadcrumbs", "parsley", "garlic cloves", "egg", "ground cumin", "kosher salt", "sea salt", "fresh ground black pepper", "olive oil", "onion", "crushed tomatoes", "chipotle chiles in adobo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.4 [FatContent] 51.0 [SaturatedFatContent] 23.6 [CholesterolContent] 231.5 [SodiumContent] 1118.8 [CarbohydrateContent] 23.4 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 51.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg and cumin and season with salt and pepper. Mix until combined, then form into meatballs. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. Garnish with parsley before serving.
[Name] Hawaiian Pig-Out Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-02-21T02:19:00Z [Description] Make and share this Hawaiian Pig-Out Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Hawaiian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1", "1 1/2", "4", "4", "4", "4", "1/4", NA, NA] [RecipeIngredientParts] ["ground pork", "kosher salt", "pepper", "reduced sodium soy sauce", "light brown sugar", "lime juice", "pineapple", "other sweet onion", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.6 [FatContent] 43.6 [SaturatedFatContent] 15.2 [CholesterolContent] 121.0 [SodiumContent] 1463.0 [CarbohydrateContent] 48.8 [FiberContent] 3.3 [SugarContent] 22.5 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a grill to medium heat (350° to 450°]. In a medium bowl, mix pork, salt, and pepper until just combined (do not overmix]. Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush burgers with oil. Whisk together soy sauce, brown sugar, and lime juice in a small bowl to combine. Brush pineapple and Spam slices with soy mixture. Grill burgers, pineapple, Spam, and onion, turning once, until burger is cooked through, grill marks form on pineapple and Spam, and onion softens, about 3 minutes for Spam and 7 minutes for other ingredients. Grill rolls, cut side down, until grill marks form, about 2 minutes. Spread bottoms of rolls with mayonnaise and Sriracha. Top with burgers, onion, pineapple, and Spam. Spoon a small amount of coleslaw on each and cover with tops of rolls.
[Name] Thai-Style Hot Dogs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-02-21T02:39:00Z [Description] Make and share this Thai-Style Hot Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Thai", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/4", "1/8", "2", "1/2", "1/4", "1/4", "3/4", "1/2", "8", "8", NA, NA, NA] [RecipeIngredientParts] ["honey", "fish sauce", "dry crushed red pepper", "red cabbage", "English cucumber", "carrot", "mayonnaise", "fresh lime juice", "hot chili sauce", "turkey", "fresh cilantro leaves", "peanuts", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.1 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 236.1 [CarbohydrateContent] 23.6 [FiberContent] 1.4 [SugarContent] 4.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together vinegar, sesame oil, honey, fish sauce, and dried crushed red pepper. Stir in cabbage, cucumber and carrot. Cover and chill. Stir together mayonnaise, lime juice and Sriracha. Split tops of buns lengthwise. Grill turkey dogs according to package directions; place in buns. Top with cabbage mixture, mayonnaise mixture, cilantro leaves, chopped peanuts and sliced radishes.
[Name] Italian Red Sauce Meatless [AuthorId] 283369 [AuthorName] Oris Weiner [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-02-21T15:51:00Z [Description] Make and share this Italian Red Sauce Meatless recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "15", "8", "4", "2", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "onion", "crushed tomatoes", "tomato sauce", "tomato paste", "garlic cloves", "salt", "black pepper", "basil", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.2 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1248.1 [CarbohydrateContent] 18.8 [FiberContent] 4.5 [SugarContent] 6.8 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add olive oil to pan. Add onions. saute on med low until onion is translucent. add the tomatoes, sauce and paste. Stir until well mixed. add the remaining ingredients and mix well. turn heat to low and cook for about 1 hour Making sure the sauce is just barely bubbling. Serve with whatever you want.
[Name] Italian Red Sauce Meatless [AuthorId] 283369 [AuthorName] Oris Weiner [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-02-21T15:51:00Z [Description] Make and share this Italian Red Sauce Meatless recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "15", "8", "4", "2", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "onion", "crushed tomatoes", "tomato sauce", "tomato paste", "garlic cloves", "salt", "black pepper", "basil", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.2 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1248.1 [CarbohydrateContent] 18.8 [FiberContent] 4.5 [SugarContent] 6.8 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add olive oil to pan. Add onions. saute on med low until onion is translucent. add the tomatoes, sauce and paste. Stir until well mixed. add the remaining ingredients and mix well. turn heat to low and cook for about 1 hour Making sure the sauce is just barely bubbling. Serve with whatever you want.
[Name] Cranberry Almond Energy Balls [AuthorId] 85414 [AuthorName] lucy k. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-02-21T15:54:00Z [Description] Good basic recipe and you can sub in whatever fruit/nuts you like. If your peanut butter is 100% nuts, add a bit of salt to taste. If you want to live a little, add some dark chocolate, chopped small. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Peanut Butter", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/3", "1/4", "1/4", "1", "3/4", "1/4", "1"] [RecipeIngredientParts] ["old fashioned oats", "dried cranberries", "cinnamon", "toasted wheat germ", "peanut butter", "almond butter", "liquid honey", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.0 [FatContent] 6.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 50.7 [CarbohydrateContent] 8.8 [FiberContent] 1.4 [SugarContent] 4.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 24 protein balls [RecipeInstructions] Combine the dry ingredients in a bowl. Stir together the nut butter, honey and vanilla, then stir this into the dry ingredients. Form into 1 inch balls. Store in an airtight container in the fridge.
[Name] Winters Mac and Cheese [AuthorId] 12832 [AuthorName] Lisa Barnes [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-02-21T15:56:00Z [Description] If your like my family, warm and comfy foods are on the menu during the long cold winter nights. The men in my life love a little spice, so here is a way to amp up plain old mac and cheese. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["elbow macaroni", "white cheddar cheese", "cheese", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.0 [FatContent] 19.8 [SaturatedFatContent] 11.8 [CholesterolContent] 57.8 [SodiumContent] 338.2 [CarbohydrateContent] 80.5 [FiberContent] 3.4 [SugarContent] 3.1 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat oven to 350.", "Boil the mac and cheese to almost tender. In a separate sauce pan warm the milk and cream and the spices. Once warm, add the cheeses a bit at a time till smooth and cooked through. If to thick ad a touch more milk to the right consistency.", "Add the macaroni to the cheese mixture and coat thoroughly.", "Grease a glass baking dish with olive oil, then add the mixture to the dish. Top with a thin layer of cheese and bake.", "Bake at 350 for 25 minutes.", "Note: For a bit of extra spice sprinkle the top with crushed red pepper flakes along with the cheese." ]
[Name] Beef With Greenbeans [AuthorId] 167527 [AuthorName] cervantesbrandi [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2019-02-21T16:02:00Z [Description] I was on the hunt for a recipe so that I could make my favorite dish at a local Chinese restaurant. After messing with different recipes and adjusting to my taste I finally found the perfect match! [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "8", "1/2", "3", "2", "2", "1/2", "1/4", "1/4", "1/2", "1", "4", "1 -2", "2"] [RecipeIngredientParts] ["dark soy sauce", "sherry wine", "cornstarch", "white sugar", "beef", "oyster sauce", "tamari", "low sodium soy sauce", "sugar", "sherry wine", "garlic", "black pepper", "salt", "green beans", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.7 [FatContent] 16.9 [SaturatedFatContent] 5.8 [CholesterolContent] 38.6 [SodiumContent] 2468.2 [CarbohydrateContent] 20.3 [FiberContent] 3.5 [SugarContent] 8.0 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thinly slice the beef into long thin strips about 1.4 inch thick. Place beef in a bowl with marinade ingredients. Let marinate for 2 hours or more (overnight if wanted]. Next, mix your sauce ingredients and set aside. Once beef is done marinating, heat a wok or pan on high, add sesame oil a tbsp at a time to thinly coat the pan. Add in beef and spread over the bottom of the pan. Do not stir until a minute has passed. Then, flip the meat to the other side to allow it to brown. Next, take the beef out of the pan and onto a plate and set aside. Add more oil to the pan, and place the sliced onions and green beans in the pan. Stir fry for 2 minutes on each side, and then add 2 tbsp water to the pan. Turn the pan down to medium and cover for 4 minutes while the vegetables steam. Once the vegetables are crisp tender, add the sauce ingredients and mix. Cook on medium high for an additional minute, then add the beef into the pan and stir. Serve the beef with green beans over white rice and enjoy!
[Name] CORN CHOWDER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2019-02-21T16:19:00Z [Description] Easy to make, this flavorful chowder is a must try during the cold winter months. This incredibly tasty recipe will surely become a favorite! VIDEO https://www.youtube.com/watch?v=a2F3k_uVOdM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ITvxiKjXSjCHRjgwAxPN_Corn-Chowder-1_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "1", "1", "5", "2", "2", "2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "red onions", "carrot", "celery", "yukon gold potatoes", "low sodium chicken broth", "corn kernels", "milk", "heavy cream", "dried basil", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.3 [FatContent] 14.3 [SaturatedFatContent] 8.2 [CholesterolContent] 47.1 [SodiumContent] 216.1 [CarbohydrateContent] 32.2 [FiberContent] 3.1 [SugarContent] 3.1 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 16 cups [RecipeInstructions] ["In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.", "Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups." ]
[Name] Bok Choy Soup With Mushrooms and Ginger [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-02-21T18:07:00Z [Description] Make and share this Bok Choy Soup With Mushrooms and Ginger recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/90/7/7aBaf1qHQgixKBsn2YXv_EC_Bok%20choy%20soup%20with%20mushrooms%20and%20ginger.jpg" [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["25", "250", "1", "2", "2", "1200", "1", "2", "2", "1 1/2", "1", "100"] [RecipeIngredientParts] ["dried funghi porcini", "shiitake mushrooms", "hot water", "shallots", "garlic cloves", "vegetable broth", "ginger", "soy sauce", "bok choy", "mixed spice", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.7 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 565.5 [CarbohydrateContent] 24.0 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water. In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant. Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes. Add bok choy and cook for 5 minutes, until tender. Before serving stir in Chinese spice mixture and chili powder. Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
[Name] Healthy Chili [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-02-21T20:07:00Z [Description] Make and share this Healthy Chili 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/53/82/16/JzIVmQ4URjysGQml0ax2_download (1).jfif" [RecipeCategory] One Dish Meal [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "1", "1/4", "1/8", "1/8", "2", "1 1/2", "28", "2"] [RecipeIngredientParts] ["onion", "zucchini", "garlic cloves", "chili powder", "cumin", "oregano", "cayenne pepper", "salt", "pepper", "parsley", "ground turkey", "beef", "diced tomatoes", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.2 [FatContent] 7.5 [SaturatedFatContent] 1.9 [CholesterolContent] 58.7 [SodiumContent] 300.0 [CarbohydrateContent] 8.9 [FiberContent] 2.7 [SugarContent] 5.4 [ProteinContent] 20.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Warm olive oil in a pot. 2. Cook onion, peppers, zucchini until softened. 3. Add garlic and seasonings. 4. Add turkey. 5. Add tomatoes, broth. Bring to a boil. Reduce heat. Simmer 30-40 min.
[Name] No-Bake Samoa Pie [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-02-21T23:01:00Z [Description] Make and share this No-Bake Samoa Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/3", "2 1/2", "4", "3", "9", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "half-and-half", "sweetened flaked coconut", "salted butter", "vanilla extract", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.0 [FatContent] 50.5 [SaturatedFatContent] 34.1 [CholesterolContent] 195.3 [SodiumContent] 253.3 [CarbohydrateContent] 50.5 [FiberContent] 2.3 [SugarContent] 39.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together sugar and flour in a medium saucepan. Whisk together half-and-half and egg yolks in a bowl; whisk into sugar mixture. Cook over medium, whisking constantly, until mixture thickens and starts to bubble, 8 to 10 minutes. Remove from heat. Add 1 1/2 cups of the coconut and 3 tablespoons of the butter; stir in vanilla. Transfer mixture to a medium bowl. Place plastic wrap directly on warm custard to prevent a film from forming; chill 4 to 24 hours.", "Process cookies in a food processor until very finely chopped, about 1 minute. Add remaining 6 tablespoons butter; pulse until combined, about 5 times. Press mixture into bottom and up sides of a 9-inch pie plate. Chill at least 30 minutes or up to 24 hours.", "Beat 1 cup of the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold into chilled coconut custard. Spoon into prepared pie shell, and smooth top.", "Preheat oven to 350°F. Spread remaining 1 1/2 cups coconut on a rimmed baking sheet. Bake until golden brown, about 12 minutes, stirring twice during bake time. Set aside.", "Microwave caramel candies and remaining 2 tablespoons heavy cream in a medium-size microwavable bowl on HIGH until melted, about 2 minutes, stirring every 30 seconds. Top pie with toasted coconut around the edges (leaving center open], and drizzle with melted caramel and chocolate. Chill at least 30 minutes or up to 24 hours." ]
[Name] French Onion Chicken [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-02-21T23:08:00Z [Description] Make and share this French Onion Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "2", NA, NA, "2", "1 3/4", "1/2", "2", "1 1/2", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "fresh thyme", "sea salt", "salt", "fresh ground black pepper", "garlic cloves", "boneless skinless chicken breasts", "dried oregano", "cold water", "low sodium beef broth", "gruyere", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.4 [FatContent] 24.1 [SaturatedFatContent] 7.7 [CholesterolContent] 156.8 [SodiumContent] 323.4 [CarbohydrateContent] 4.3 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 50.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture to a separate bowl. Wipe skillet clean.", "In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.", "Add beef broth and return cooked onions to skillet. Bring mixture to a boil, then then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes. Stir in cornstarch/water mixture. Simmer for about 2 minutes.", "Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley. Serve warm. (Alternatively, sprinkle gruyere over the top and broil in preheated oven uncovered for about 1 minute.]." ]
[Name] Copycat Red Lobster Nantucket Baked Cod [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2019-02-22T18:53:00Z [Description] Make and share this Copycat Red Lobster Nantucket Baked Cod 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/53/82/19/NE35TtjQryboPuPj0NKF_0S9A3125.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/19/D85lL78vSfyHBPywy9qp_0S9A3086.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/19/RUuLi00S8Wn6A64IZYbA_0S9A3101.jpg"] [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "4", "2", "1/2", "1/2", "1/4", "1/8", "8", "3", "2"] [RecipeIngredientParts] ["olive oil", "cod fish fillets", "lemon juice", "salt", "black pepper", "cayenne pepper", "tomatoes", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 372.9 [FatContent] 16.7 [SaturatedFatContent] 2.9 [CholesterolContent] 102.6 [SodiumContent] 486.6 [CarbohydrateContent] 10.7 [FiberContent] 3.2 [SugarContent] 6.7 [ProteinContent] 44.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice. In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish. Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes. Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.
[Name] Copycat Panera Bread Spinach &amp; Artichoke Souffl&eacute; [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-02-22T18:57:00Z [Description] This delicious breakfast souffl&eacute; takes some help from the store by using pre-made spinach artichoke dip as the base! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/20/SPkXRoiBR3KAtQ0ljQsY_0S9A3033.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/20/BUBZYWTOTqO7u5XQ2vhN_0S9A3075.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/20/STuh7mhATbGOA546TEKk_0S9A3048.jpg"] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", "1/2", "3", "1/2", "1/4", "1/2", "1/4", "2 -3", "1"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "salt", "black pepper", "eggs", "monterey jack cheese", "romano cheese", "crushed red pepper flakes", "frozen puff pastry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 569.0 [FatContent] 40.5 [SaturatedFatContent] 15.5 [CholesterolContent] 179.0 [SodiumContent] 664.7 [CarbohydrateContent] 34.5 [FiberContent] 1.1 [SugarContent] 3.8 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside. Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined. Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins. Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
[Name] Copycat Wendy&rsquo;s Spicy Chicken Fillet Sandwich [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-02-22T18:59:00Z [Description] Make and share this Copycat Wendy&rsquo;s Spicy Chicken Fillet Sandwich 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/53/82/21/0FRsPxfIQIRjSjhp8FYi_0S9A2875.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/21/HGkySz0qSTudV3rFKVdI_0S9A2882.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/21/z2uPkjnT2Jrzlcut8bNw_0S9A2915.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "4", "1 1/2", "1", "1", "1", "1", "1", "4 -6", "4", "1", "4", "4", "4"] [RecipeIngredientParts] ["chicken breasts", "buttermilk", "all-purpose flour", "salt", "black pepper", "chili powder", "canola oil", "butter", "mayonnaise", "lettuce leaves", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 2412.4 [FatContent] 235.5 [SaturatedFatContent] 22.2 [CholesterolContent] 102.9 [SodiumContent] 784.8 [CarbohydrateContent] 41.9 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.", "In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.", "To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.", "Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.", "Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.", "To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately." ]
[Name] Copycat Jimmy Dean Breakfast Sausage [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT8M [PrepTime] PT3H [TotalTime] PT3H8M [DatePublished] 2019-02-22T19:02:00Z [Description] This breakfast sausage, with multiple variations, will be your new favorite breakfast sausage that tastes better than the store-bought kind! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/22/xNtF4BwFR6SzQDliFyH2_0S9A3336.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/22/keXyc2HQt2YrF6DAjn0l_0S9A3305.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/22/LgGWd6zmQISrjCYuZGrv_0S9A3313.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/22/eT7W3bTfQrGnTy5Ns8Cc_0S9A3320.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/22/WttS6rh2TKGp7bZzMOVw_0S9A3326.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "1", "1/2", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "1/2", "1", "1/2", "3", "1/4"] [RecipeIngredientParts] ["ground pork", "brown sugar", "light corn syrup", "apple cider vinegar", "fresh thyme", "rosemary", "fennel seed", "red pepper flakes", "salt", "black pepper", "dried parsley", "garlic powder", "ground coriander", "fresh sage", "cayenne pepper", "chili pepper", "crushed red pepper flakes", "pure maple syrup"] [AggregatedRating] 1.5 [ReviewCount] 5.0 [Calories] 392.5 [FatContent] 24.4 [SaturatedFatContent] 9.0 [CholesterolContent] 81.8 [SodiumContent] 945.4 [CarbohydrateContent] 23.5 [FiberContent] 0.9 [SugarContent] 17.9 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight. Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side. To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed. To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed. To make maple sausage, add in the maple syrup and maple extract (if using] to the sausage base from above and cook as directed.
[Name] Fresh Orange Italian Cream Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT8H [TotalTime] PT8H45M [DatePublished] 2019-02-22T20:33:00Z [Description] A tip to make in advance: &nbsp;After the cake has baked, allow to cool then wrap it tightly in a couple of layers of foil and put it in the freezer. &nbsp;This traps the moisture and makes the cake SUPER moist. &nbsp;When ready to assemble, it only takes a couple of hours on the kitchen counter for it to defrost. &nbsp;Another thing, chill time is needed for the curd. Plan in advance. From Southern Living. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "5", "1", "2", "1", "1/2", "1", "1", "2", "1", "1/4", "2", "3", "1/4", "2", "1 1/2", "1/3", "1", "1/2", "8", "1/4", "1/4", "2", "4", "1/3"] [RecipeIngredientParts] ["unsalted butter", "shortening", "sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking soda", "salt", "sweetened flaked coconut", "orange zest", "sugar", "cornstarch", "eggs", "unsalted butter", "orange zest", "pecan halves", "light corn syrup", "pecans", "unsalted butter", "cream cheese", "shortening", "salt", "pure vanilla extract", "powdered sugar", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 824.6 [FatContent] 46.3 [SaturatedFatContent] 18.8 [CholesterolContent] 148.3 [SodiumContent] 304.0 [CarbohydrateContent] 98.0 [FiberContent] 2.5 [SugarContent] 76.9 [ProteinContent] 8.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For the Cake: Preheat oven to 350 degrees. Grease and flour 2, 9-inch round pans and line with parchment paper. Beat butter and sugar at medium speed with an electric mixer until fluffy; gradually add sugar, beating until fluffy, about 3 minutes. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla and beat until blended. Whisk together flour, soda and salt. Add to sugar mixture alternately with milk, begginging and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut and grated orange rind. Beat egg whites until stiff peaks form. Fold into batter. Divide batter evenly between the two pans. Bake for 25-28 minutes until a tester inserted in the middle comes out clean. Cool in pans on wire racks or remove from pans, wrap in foil and store in the freezer until ready to use. For the Orange Curd: Combine sugar and cornstarch in a 3-quart saucepan; gradully whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes] over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat and whisk in butter and grated orange rind. If the mixture ends up with pieces of cook egged in it, simply push it through a very fine mesh sieve with the back of a large spoon in to a bowl. Cover, placing plastic wrap directly on curd and chill for at least 8 hours or until ready to use. For the Glazed Pecans: Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely. For the Pecan Cream Cheese Frosting: Cream Butter, shortening and cream cheese until smooth. Beat in salt and vanilla. Gradually beat in powdered sugar on low speed until creamy and well blended. Stir in pecans. To Assemble: Split cake layer in half horizontally. Place a layer on a plate or cake stand and spread with a thin layer of frosting and then curd.  Top with a cake layer. Spread with another thin layer of frosting and marmalade. Top with third cake layer and spread again with frosting and marmalade. Top with final cake layer and frost sides and top of cake with the remaining pecan cream cheese frosting. Garnish with glazed pecans and toasted coconut. Serve with remaining orange curd.
[Name] Japanese Salad Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-02-22T20:57:00Z [Description] Make and share this Japanese Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Japanese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4", "1/4", "1", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["mayonnaise", "white miso", "garlic", "seasoned rice vinegar", "cooking wine", "mirin", "sugar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.0 [FatContent] 28.1 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 2493.2 [CarbohydrateContent] 13.4 [FiberContent] 1.0 [SugarContent] 7.9 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Combine all ingredients in a bowl, and mix together.    . Store in an airtight container.  The salad dressing stays fresh for about 1 week.
[Name] Chinese-Style Barbecued Spareribs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2019-02-23T22:30:00Z [Description] From ATK: &nbsp;It's not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in Step 1. &nbsp;Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "8", "1", "3/4", "3/4", "1/2", "1/2", "2", "1", "1", "5 -6", "2"] [RecipeIngredientParts] ["fresh ginger", "garlic cloves", "honey", "hoisin sauce", "soy sauce", "water", "dry sherry", "five-spice powder", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2078.8 [FatContent] 141.4 [SaturatedFatContent] 44.0 [CholesterolContent] 455.8 [SodiumContent] 4257.6 [CarbohydrateContent] 97.8 [FiberContent] 2.2 [SugarContent] 83.7 [ProteinContent] 96.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring and pepper; whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged]. Bring to simmer over high heat, then reduce heat to low, cover and cook for 1 ¼ hours (add additional 15 if desiring more tender ribs], stirring occasionally. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2 ½ cups, 16 to 20 minutes. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet (adding water to the baking sheet during roasting helps prevent smoking]. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve. Interesting Notes: A] Cut Rack into Ribs: Individual ribs have more surface area than an uncut rack, which means each one is exposed to heat and to the marinade on all sides. (It's not necessary to remove the rack's membrane before slicing.]. B] Braise in Marinade: Moist heat quickly tenderizes the meat and accelerates the penetration of flavorful compounds (such as salt and glutamates], so the cooking time doesn't need to be long for the flavors to soak through. C] Roast in Hot Oven: Just 15 minutes in a hot oven dries the ribs' exteriors so that the glaze can set and caramelize. D] TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with Step 4. Repeat with remaining ribs.
[Name] Caribbean-Style Mango-Habanero Hot Sauce [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-02-24T19:54:00Z [Description] Homemade hot sauce! We&rsquo;re going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It&rsquo;s a way of life. Course: Main CourseFrom https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video/ [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["5", "1", "1", "4", "1/2", "1/4", "2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["habanero peppers", "mango", "garlic cloves", "apple cider vinegar", "water", "honey", "cumin", "allspice", "ginger powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 78.8 [CarbohydrateContent] 4.0 [FiberContent] 0.4 [SugarContent] 3.2 [ProteinContent] 0.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to a food processor. Process until smooth. Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes. Cool then transfer to serving bottles. Can be processed for longer storage using a hot water bath or pressure canner.
[Name] Gingerbread Layer Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2019-02-24T23:00:00Z [Description] Make and share this Gingerbread Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "3", "1/2", "1 1/2", "24", "2", "1 3/4", "1/4", "2", "1 1/2", "1", "3/4", "1/2", "1/8", "1", "3/4", "1/2", "1 1/2", "3/4", "3", "2", "1/4"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "cornstarch", "salt", "milk", "unsalted butter", "vanilla extract", "all-purpose flour", "ground ginger", "baking powder", "ground cinnamon", "salt", "white pepper", "cayenne pepper", "brewed coffee", "molasses", "baking soda", "sugar", "eggs", "fresh ginger", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 710.7 [FatContent] 39.5 [SaturatedFatContent] 17.6 [CholesterolContent] 111.8 [SodiumContent] 386.0 [CarbohydrateContent] 87.3 [FiberContent] 1.5 [SugarContent] 61.9 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["FOR THE FROSTING: Whisk sugar, flour, cornstarch, and salt together in medium saucepan. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly and scraping corners of saucepan, until mixture is boiling and is very thick, 5 to 7 minutes. Transfer milk mixture to wide bowl and let cool completely, about 2 hours.  (Note:  Transferring the milk mixture to a wide bowl will ensure that it cools within 2 hours.].", "FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans and line pans with parchment paper; set aside]. Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne together in large bowl; set aside. Whisk coffee, molasses, and baking soda in second large bowl until combined. To the coffee/molasses mixture add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.", "Whisk coffee mixture above into flour mixture until smooth. Pour 1 1/3 cups batter into each prepared pan. (Note:  Baking four thin cake layers two at a time eliminates the need to halve thicker layers.]. Bake until toothpick inserted in center of cake comes out clean, 12 to 14 minutes. Let cakes cool in pans on wire rack for 10 minutes. Invert cakes onto wire rack and peel off parchment; reinvert cakes. Wipe pans clean with paper towels. Grease and flour pans and line with fresh parchment. Repeat baking and cooling process with remaining batter.", "TO COMPLETE THE FROSTING:  Using stand mixer fitted with paddle, beat butter on medium-high speed until light and fluffy, about 5 minutes. Add cooled milk mixture and vanilla; mix on medium speed until combined, scraping down bowl if necessary. Increase speed to medium-high and beat until frosting is light and fluffy, 3 to 5 minutes.", "TO FINISH:  Place 1 cake layer on platter or cardboard round. Using offset spatula, spread 3/4 cup frosting evenly over top, right to edge of cake. Repeat stacking and frosting with 2 more cake layers and 1 1/2 cups frosting. Place final cake layer on top and spread remaining frosting evenly over top and sides of cake. Garnish top of cake with crystallized ginger, if using. Refrigerate cake until frosting is set, about 30 minutes. (Cake can be refrigerated, covered, for up to 2 days. Let cake come to room temperature before serving.]." ]
[Name] Chipotle Remoulade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-02-24T23:04:00Z [Description] Make and share this Chipotle Remoulade recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["green onion", "parsley", "ketchup", "lemon juice", "Worcestershire sauce", "white vinegar", "prepared yellow mustard", "garlic", "chipotle pepper", "adobo sauce", "salt", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 502.6 [CarbohydrateContent] 3.4 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] 1 1/4 Cups [RecipeInstructions] Combine in food processor first 11 ingredients (green onions thru salt]; blend until smooth.  Stir in with a spatula the mayonnaise. Refrigerate.
[Name] Joy of Baking Buttermilk Berry Muffins [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-25T18:49:00Z [Description] Make and share this Joy of Baking Buttermilk Berry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "3/4", "2", "1/2", "1/4", "1 1/4", "1", "1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "lemons", "orange zest", "egg", "buttermilk", "canola oil", "pure vanilla extract", "raspberries", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.8 [FatContent] 9.8 [SaturatedFatContent] 0.9 [CholesterolContent] 15.5 [SodiumContent] 168.2 [CarbohydrateContent] 34.5 [FiberContent] 1.7 [SugarContent] 13.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan. Makes 12 regular sized muffins. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
[Name] Chicken With Lemon-Basil Salsa Verde [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT80H [TotalTime] PT80H35M [DatePublished] 2019-02-26T02:42:00Z [Description] Make and share this Chicken With Lemon-Basil Salsa Verde recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat"] [RecipeIngredientQuantities] ["1/2", "4", "1", NA, "3", "2", "2", "2", "12", "2", "1/4", "2", "1", "2", "1/4", "4", "2", NA, "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "boneless skinless chicken breasts", "extra virgin olive oil", "zucchini", "garlic cloves", "cherry tomatoes", "capers", "fresh basil", "fresh basil", "lemon zest", "capers", "anchovy fillets", "garlic cloves", "lemon juice", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 865.3 [FatContent] 69.2 [SaturatedFatContent] 10.0 [CholesterolContent] 78.9 [SodiumContent] 753.1 [CarbohydrateContent] 31.1 [FiberContent] 4.7 [SugarContent] 8.3 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 200 degrees. Spread flour in a shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes. Transfer chicken to oven safe plate and keep warm in oven while preparing vegetables. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squashes and cook until well browned, about 10 minutes. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and 1 remaining tablespoon oil. Season with salt and pepper to taste. Serve chicken with vegetables and salsa verde. Salsa Verde: Pulse parsley, bread, capers, anchovies, garlic, and ¼ teaspoon salt in food processor until finely chopped, about 5 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until incorporated. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (salsa verde can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.
[Name] SALISBURY STEAK With MUSHROOM GRAVY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-02-26T14:25:00Z [Description] This recipe is a simple, yet flavorful comfort food! This is the perfect meal to enjoy weeknights! VIDEO https://www.youtube.com/watch?v=vAGmXTfSxe4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/22UO53CQY2sj8zokRb1Z_Salisbury-Steak-5_Fotor-1024x768.jpg" [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "1/3", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "1 1/2", "1/4", "1/4", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "egg", "red onion", "black pepper", "olive oil", "red onion", "cremini mushrooms", "sea salt", "red wine", "low sodium beef broth", "black pepper", "cornstarch", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.2 [FatContent] 23.9 [SaturatedFatContent] 8.1 [CholesterolContent] 157.1 [SodiumContent] 346.9 [CarbohydrateContent] 15.1 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shape mixture into 4 equal patties and then oval shape; place them in a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour. In a hot large skillet over medium heat, add oil and when hot, place beef patties; cook 3 minutes per side. Remove from the skillet and place them in a plate, covered loosely with foil. Return skillet on burner and add red onions; sauté for 2 minutes. If there’s not enough fat, add a little oil. Add mushroom, sprinkle a pinch sea salt and sauté for 4 minutes. Pour in red wine and cook until liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil and then reduce to medium; simmer for 5 minutes. Place beef patties back in the skillet, reduce heat to medium low, and simmer until heat through, about 5 minutes. Move beef patties to serving plates, increase heat to medium-high and pour in cornstarch mixture; stir and less than a minute, the sauce will thicken. Spoon gravy over patties and sprinkle with fresh chopped parsley.
[Name] Copycat Starbucks Pumpkin Scones [AuthorId] 2002419296 [AuthorName] crosstownsweets [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-02-26T17:31:00Z [Description] Make and share this Copycat Starbucks Pumpkin Scones 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/53/82/35/rbj7DWaGRF6mBMQdO5gR_untitled-9119.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/35/jP4KTn5FQhaG7K7KUgty_untitled-9110.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/35/32z5IlgQoKKYQT5jn34f_untitled-9106.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002419296/R5LWCK3OQdSDCXaU4tdF_Copycat%20Starbucks%20Pumpkin%20Scones.jpg" ] [RecipeCategory] Scones [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/4", "1/4", "1/2", "1/4", "1/2", "1/2", "1", "1/2", "2", "2 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "ginger", "nutmeg", "allspice", "cinnamon", "sugar", "salted butter", "pumpkin puree", "egg", "heavy cream", "confectioners' sugar", "milk", "vanilla extract", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.1 [FatContent] 24.2 [SaturatedFatContent] 14.8 [CholesterolContent] 99.7 [SodiumContent] 431.8 [CarbohydrateContent] 82.9 [FiberContent] 1.4 [SugarContent] 47.8 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] 6 Scones [RecipeInstructions] Scones: Sift the flour, sugar, baking powder and spices into a bowl and set aside. Whisk together the pumpkin puree, egg and heavy cream and set aside. Add the cold cubed butter to the dry ingredients and mix together with your fingertips until the butter is pea-sized. Add the wet ingredients and mix until just combined, making sure not to overwork the dough. On a work surface, pat the dough into a circle about 2 inches thick and cut out six equal wedges. Place on a baking sheet covered with parchment and brush the tops with heavy cream. Bake in a 350 degree oven for about 20 minutes, turning once during baking. Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days. Icing: Mix together sugar, milk and vanilla until smooth. Reserve a 1/4 of the icing, mix with cinnamon powder and set aside. Ice the scones with a layer of the vanilla icing first, then drizzle the cinnamon icing on top.
[Name] Copycat Starbucks Iced Lemon Loaf Cake [AuthorId] 2002419296 [AuthorName] crosstownsweets [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2019-02-26T17:31:00Z [Description] Make and share this Copycat Starbucks Iced Lemon Loaf Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/36/z7Ni38FQGWYFhooBHR51_untitled-2324.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/36/LyhtNWLbRUSxAEDUSenx_untitled-2307.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/36/qwfhE5TkZbOHAs2SgkvW_untitled-2311.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/36/dLxOYXC6SPmUiVQ8y0aQ_untitled-2301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002419296/PJTd6q3ES92b3OCgxwpS_Copycat%20Starbucks%20Iced%20Lemon%20Loaf%20Cake.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1", "1 1/4", "2", "1 1/2", "2"] [RecipeIngredientParts] ["salted butter", "salted butter", "sugar", "eggs", "vanilla", "lemon, juice and zest of", "baking powder", "all-purpose flour", "confectioners' sugar", "lemon juice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 4431.9 [FatContent] 217.3 [SaturatedFatContent] 130.6 [CholesterolContent] 1262.6 [SodiumContent] 2471.8 [CarbohydrateContent] 579.2 [FiberContent] 7.0 [SugarContent] 379.7 [ProteinContent] 53.3 [RecipeServings] nan [RecipeYield] 1 Cake Loaf [RecipeInstructions] Cake: Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator. Icing: Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.
[Name] Copycat Red Lobster Parrot Isle Coconut Shrimp [AuthorId] 2002419296 [AuthorName] crosstownsweets [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 2019-02-26T17:31:00Z [Description] Make and share this Copycat Red Lobster Parrot Isle Coconut Shrimp recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/37/t8k4G9otTB27nFjy4yFA_shrimp2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/37/OlfUdNdR8q7THaTqJ8aU_shrimp3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/37/jiZGKOT9OtZ5NsYMagwk_shrimp1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002419296/jSTA5zc6RP2GmFFFeWmi_Copycat%20Red%20Lobster%20Parrot%20Isle%20Coconut%20Shrimp.jpg" ] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/4", "3/4", "1/2", "1/4", "1/2", "2", "1/4", "2"] [RecipeIngredientParts] ["shrimp", "egg", "all-purpose flour", "salt", "pepper", "coconut cream", "crushed pineapple", "lime juice", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 110.1 [FatContent] 8.4 [SaturatedFatContent] 1.8 [CholesterolContent] 31.6 [SodiumContent] 188.9 [CarbohydrateContent] 5.6 [FiberContent] 0.2 [SugarContent] 3.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 24 Shrimps [RecipeInstructions] Shrimp: Butterfly the shrimp by inserting the knife 3/4 deep into the flesh from head to tail along the back, making sure not to cut all the way through. Open and flaten each shrimp and set aside. Place the beaten egg into a bowl, then combine the shredded coconut, flour, salt and pepper into another bowl. Preheat a frying pan with the grape seed oil on medium high heat. Dip each shrimp first into the beaten egg and then into the coconut and flour mixture. Add the shrimp to the hot oil and fry for 1 minute on each side. Serve with Pina Colada sauce. Pina Colada Sauce: Whisk all ingredients together and serve.
[Name] Copycat Cheesecake Factory Bang Bang Chicken &amp; Shrimp [AuthorId] 2002419296 [AuthorName] crosstownsweets [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-02-26T17:31:00Z [Description] Make and share this Copycat Cheesecake Factory Bang Bang Chicken &amp; Shrimp recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/38/dteYzLVPTUmFNjm6iV7T_PIlvF0WXTha6WAAffzGN_cheesecake-factory-bang-bang-chicken-shrimp-8955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/38/g86ke15ETkSk8kw67SnL_A14O3QQRcS4riDf5hJJC_cheesecake-factory-bang-bang-chicken-shrimp-8958.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/38/rPJbijb7QZ2Apsht5dvb_Iq8fOE98Q56UMmtHSv5B_cheesecake-factory-bang-bang-chicken-shrimp-8956.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/38/FGN91YXQaa09HG4xJ1Qw_YHke1ThIS5WqaviqcNay_cheesecake-factory-bang-bang-chicken-shrimp-8964.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002419296/Q11DEEFTEyFB5M0b6cLg_%20Copycat%20Cheesecake%20Factory%20Bang%20Bang%20Chicken%20%26%20Shrimp.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "2", "1", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "1/2", "1", "1/4", "1/4", "1/4", "1", "2", "2", NA, "1/2", "1", "2", "1", "2", "2", "3", "1"] [RecipeIngredientParts] ["coconut oil", "onion", "garlic cloves", "fresh ginger", "carrots", "zucchini", "chicken breasts", "flour", "red curry paste", "coconut milk", "vegetable bouillon cube", "salt", "pepper", "shrimp", "egg", "flour", "salt", "pepper", "coconut oil", "green onions", "sesame seeds", "chunky peanut butter", "garlic clove", "honey", "fish sauce", "coconut milk", "lime juice", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 813.4 [FatContent] 60.0 [SaturatedFatContent] 35.9 [CholesterolContent] 164.3 [SodiumContent] 1400.4 [CarbohydrateContent] 39.2 [FiberContent] 5.5 [SugarContent] 18.0 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chicken and Shrimp: In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes. In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce. Peanut Sauce: Combine all ingredients and serve.
[Name] Copycat Applebee&rsquo;s Honey Grilled Salmon [AuthorId] 2002419296 [AuthorName] crosstownsweets [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2019-02-26T17:32:00Z [Description] Make and share this Copycat Applebee&rsquo;s Honey Grilled Salmon 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/53/82/39/ZusQ7alTVOcbQW481siT_D1f82V2RhSCdmoRvHVuX_applebees-salmon-soy-glaze-4761.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/39/8MEme1XBSVSOQgmtCarn_dDOwgKsQRK3LPoFqavZX_applebees-salmon-soy-glaze-4775.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/39/jNXEzWoYSIKpJ4Gse1DA_EUBjSMbKTWG6F3ecIgvn_applebees-salmon-soy-glaze-4767.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002419296/7beSvtMQSyZm4QQwBKIr_Copycat%20Applebees%20Honey%20Grilled%20Salmon.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "1", "1", "1", "1", "1", "3/4", "1", NA, NA] [RecipeIngredientParts] ["salmon fillets", "French mustard", "honey", "soy sauce", "lime, juice of", "garlic clove", "cornstarch", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.1 [FatContent] 14.3 [SaturatedFatContent] 2.2 [CholesterolContent] 78.4 [SodiumContent] 1135.6 [CarbohydrateContent] 37.5 [FiberContent] 0.3 [SugarContent] 35.3 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix together mustard, honey, soy sauce, lime juice, rice wine vinegar, sesame oil, and minced garlic. Marinate salmon filet with the honey sauce for at least 30 minutes (preferably overnight].", "When ready to cook, remove the salmon from marinade, pat it dry, and salt and pepper both sides. Brush a preheated grill with the grape seed oil and cook the salmon skin-side up for 4 minutes, then flip over and cook for another 5 minutes or until the salmon is just cooked.", "While the fish is cooking, make the honey sauce. In a small saucepan, bring the marinade to a boil. Make a slurry with the cornstarch and water and add it to the heating sauce. Boil for 1 minute to cook and thicken slightly. Add a pinch of salt, then serve with the grilled salmon." ]
[Name] 3-Ingredient Peanut Butter Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-02-26T19:57:00Z [Description] 3 Ingredients Peanut Butter Cookies are so easy-to-make! Use crunchy natural peanut butter and brown sugar for the best results. From cookfasteatwell. https://cookfasteatwell.com/the-best-three-ingredient-peanut-butter-cookies/ [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", NA] [RecipeIngredientParts] ["peanut butter", "dark brown sugar", "egg", "chocolate chips", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.3 [FatContent] 5.6 [SaturatedFatContent] 1.2 [CholesterolContent] 7.8 [SodiumContent] 54.2 [CarbohydrateContent] 8.9 [FiberContent] 0.6 [SugarContent] 7.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 Cookies [RecipeInstructions] Adjust oven racks to upper middle and lower middle positions. Preheat oven to 350°F. Line two rimmed baking sheet with parchment paper. Stir together peanut butter, sugar, and egg in a medium mixing bowl. Stir in chocolate chips if using. Allow dough to stand for 10 minutes. This step is important. Don't skip it. Drop dough, about one tablespoon each, onto prepared baking sheets. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle lightly with granulated sugar, optional. Bake cookies, until golden brown, about 12 minutes. Allow cookies to cool on the pan for five minutes. Then transfer to a wire rack to cool fully. Store, wrapped, on the counter, for up to four days.
[Name] Oopsie Bread [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT25M [PrepTime] PT12M [TotalTime] PT37M [DatePublished] 2019-02-26T20:36:00Z [Description] oopsies are another good low-carb bread option. It's a &quot;bread&quot; without carbs and can be eaten in a variety of ways. Strict low carb Medium 5 + 25m. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "Kosher", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3 1/2", "1/8", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "cream cheese", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.4 [FatContent] 8.1 [SaturatedFatContent] 4.0 [CholesterolContent] 111.2 [SodiumContent] 137.1 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] 6 pieces [RecipeInstructions] Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you want, add the psyllium see dhusk and baking powder (this makes the Oopsie more bread-like]. Gently fold the egg whites into the egg yolk mix - try to keep the air in the egg whites. Put 6 large or 8 small Oopsies on a baking tray. Bake in the middle of the oven at 300 degrees (150 degrees Celsius] for about 25 minutes or until golden brown. TIP 1- You can have an Oopsie as a sandwich or use it as a bun for a hotdog or hamburger. You can also put different kinds of seed on them before baking them such as poppy or sesame seeds. TIP 2 - One big Oopsie can be used to make a swiss roll. Make a Swiss roll on parchment paper. Don't use aluminum foil as it sticks and tears. Roll when still warm so it doesn't break. Then unroll later and add whipped cream and some berrries. TIP 3 - Also make in round cake pans as a layered cake with fruit and cool whip in between layers.
[Name] Banana Bread and Cinnamon Apple Mug Cake [AuthorId] 2002423437 [AuthorName] Anastacia L. [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-02-26T20:37:00Z [Description] As I was in the kitchen I whipped up some ingredients together, hoping for the best. After just seven short minutes, I had my yummy snack (works for breakfast, too!) ready to be devoured. This recipe is perfect for when you're hungry and want a quick but still delicious snack! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Low Cholesterol", "Egg Free", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1", "2", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["flour", "milk", "baking powder", "peanut butter", "cinnamon", "raisins", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.7 [FatContent] 19.3 [SaturatedFatContent] 5.0 [CholesterolContent] 8.5 [SodiumContent] 272.2 [CarbohydrateContent] 85.9 [FiberContent] 9.0 [SugarContent] 36.0 [ProteinContent] 15.3 [RecipeServings] 1.0 [RecipeYield] 1 mug [RecipeInstructions] Place all ingredients (except for raisins and apple chunks] into your desired mug and mix until mixture becomes one solid color and is a stiff, creamy batter. Mix in apple chunks and raisins. Microwave for 2 1/2 minutes, or until cake is slightly firm but not gooey. Enjoy!
[Name] Dessert [AuthorId] 2002363887 [AuthorName] Livia Tucker [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-02-26T20:38:00Z [Description] Dessert. It is a good cookie recipe for the winter or any time. I love this recipe made more in the winter so it can set better. Enjoy this recipe. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Bar Cookie", "Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "3/4", "1/2"] [RecipeIngredientParts] ["chocolate chips", "peanuts", "cashews", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.6 [FatContent] 11.6 [SaturatedFatContent] 5.6 [CholesterolContent] 0.8 [SodiumContent] 34.5 [CarbohydrateContent] 20.8 [FiberContent] 2.0 [SugarContent] 15.7 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] 1. Melt chocolate and butter in a large saucepan. Don't burn the chocolate! 2. Mix all the ingredients together with the chocolate and butter mixture in the pot. 3. Quickly drop 3 teaspoon of the mixture onto a piece of parchment paper.
[Name] FHa Homecoming Cookie [AuthorId] 130768 [AuthorName] Bibliobethica [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-02-26T20:39:00Z [Description] Make and share this FHa Homecoming Cookie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "2", "1", "2", "2", "1", "4", "4", "6", "1/4", "1/2"] [RecipeIngredientParts] ["shortening", "butter", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "butter", "powdered sugar", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.4 [FatContent] 7.1 [SaturatedFatContent] 3.3 [CholesterolContent] 20.9 [SodiumContent] 140.4 [CarbohydrateContent] 27.2 [FiberContent] 0.2 [SugarContent] 21.4 [ProteinContent] 1.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Cream shortening, butter, and sugar. Add eggs and vanilla. After sifting the dry ingredients (flour, baking powder, salt], slowly add to butter mixture. Refrigerate for two hours. Roll 1/4 inch thick, cut into shapes, and bake on parchment paper 6-8 minutes, 350 degrees. For frosting: mix 4 T butter, 2 C powdered sugar, 6 T milk, 1/3 t. salt, 1/2 t. almond extract. Once combined, add an additional 2 cups powdered sugar. Spread onto cooled cookies.
[Name] St. Brendan's Irish Toast [AuthorId] 2910728 [AuthorName] ekarmst [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-02-26T20:41:00Z [Description] The perfect breakfast for St. Patrick's Day. This is the best french toast recipe ever. This is my version of a recipe found in the 2008 Old Farmer's Almanac. Enjoy. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1/2", "1/2", "16"] [RecipeIngredientParts] ["eggs", "milk", "vanilla", "cinnamon", "nutmeg", "irish cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.7 [FatContent] 9.7 [SaturatedFatContent] 3.0 [CholesterolContent] 248.7 [SodiumContent] 314.3 [CarbohydrateContent] 37.5 [FiberContent] 3.2 [SugarContent] 4.3 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together all ingredients except for the bread. Refrigerate if made ahead of time. Dip bread in batter. Fry on a lightly oiled griddle until crisp. Dust with powdered sugar before serving. Serve with butter and warm maple syrup.
[Name] Party Potatoes by Auntie Elaine [AuthorId] 2910728 [AuthorName] ekarmst [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-02-26T20:41:00Z [Description] Make and share this Party Potatoes by Auntie Elaine 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/53/82/46/31KHaWo0Th2oBuL2A9WJ_20190306_191432.jpg" [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10 -12", "8", "12", "1", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "cream cheese", "sour cream", "parsley flakes", "chives", "green onion top"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.4 [FatContent] 15.1 [SaturatedFatContent] 8.6 [CholesterolContent] 43.6 [SodiumContent] 115.3 [CarbohydrateContent] 39.5 [FiberContent] 4.8 [SugarContent] 3.7 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Peel and cut potatoes. Boil potatoes in salted water until tender, 15 -20 minutes. Drain potatoes and return to pan. Combine all ingredients and mash together until smooth. Place mashed potatoes into a greased 13 x 9 pan. Bake, uncovered, for 45 minutes at 350&deg;F. Can be made ahead, refrigerated, and then baked, but add 10 minutes to the baking time.
[Name] Keto Rosemary Rounds [AuthorId] 281945 [AuthorName] Moogliwoogli [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-02-26T20:42:00Z [Description] This recipe is very versatile - you can make small rounds for sandwiches or a larger round for a pizza. We love to make a breakfast sandwich by frying an egg in butter (with spices like lemon pepper and cayenne) adding a slice of nice deli meat and voila - instant yummyness! [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "3", "2", "2", "1", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "baking powder", "garlic powder", "dried rosemary", "crushed red pepper flakes", "xanthan gum", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.3 [FatContent] 6.3 [SaturatedFatContent] 1.0 [CholesterolContent] 13.0 [SodiumContent] 133.3 [CarbohydrateContent] 3.3 [FiberContent] 1.4 [SugarContent] 0.5 [ProteinContent] 2.8 [RecipeServings] 18.0 [RecipeYield] 18 rounds [RecipeInstructions] Heat oven to 350F. Place parchment paper on two large sheet pans. Mix all dry ingredients in a food processor until well mixed. Add whisked egg and mix until incorporated and pea sized. Place all cheeses into a microwave safe bowl with a lid. Microwave cheeses on high for 45 seconds, stir and turn over. Microwave an additional 45 seconds until melted. Place cheese into food processor evenly distributed. Process mixture until well incorporated, about 1-2 minutes. Remove dough onto pastry board covered with plastic wrap and roll into a long, even cylinder, Cut cylinder into 3 equal pieces. Set 2 cylinders aside (covered in plastic wrap], roll remaining cylinder a bit longer to shape and cut into 6 equal pieces. Using your hands or a tortilla press (covered in plastic wrap] flatten dough into a 6 in circle. Place rounds on the cookie sheet and pierce each one all over with a fork so they don't bubble in the oven. Bake for 10-15 minutes until slightly brown. Remove to cool on a wire rack. Continue making rounds and baking. NOTE: if dough cools too much it will begin crumbling. If so, place dough in microwave oven for 10-20 seconds to rewarm and make pliable again. Cover rounds in an airtight container. May be kept in the refrigerator for 7 days or in the freezer for several months.
[Name] Caesar Salad - Vegan [AuthorId] 429976 [AuthorName] ann2boys [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-02-26T20:54:00Z [Description] Make and share this Caesar Salad - Vegan recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "1", "1 1/2", "1", "3"] [RecipeIngredientParts] ["garlic cloves", "raw cashews", "lemon juice", "Dijon mustard", "black pepper", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.4 [FatContent] 8.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 24.4 [CarbohydrateContent] 6.9 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender except sesame seeds. Blend until smooth. Toss with torn Romaine lettuce, and top with sesame or hemp seeds.
[Name] Baked Mostaccioli [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-02-26T22:01:00Z [Description] Make and share this Baked Mostaccioli recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/W7FYlVXToCH3xxgicy8r_IMG_0328.JPG" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", NA, NA, "1", NA] [RecipeIngredientParts] ["ground beef", "mostaccioli pasta", "parmesan cheese", "salt", "pepper", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.4 [FatContent] 19.5 [SaturatedFatContent] 9.2 [CholesterolContent] 70.4 [SodiumContent] 596.7 [CarbohydrateContent] 30.2 [FiberContent] 2.4 [SugarContent] 6.2 [ProteinContent] 25.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in a large skillet; drain. Stir in cooked pasta, sauce and 1/2 cup Parmesan cheese; season to taste with salt and pepper; spoon into a greased 13 x 9 inch baking pan. Top with mozzarella and remaining Parmesan cheese. Bake for 20 minutes at 375, until heated through. If desired, sprinkle with additional Parmesan cheese.
[Name] Shrimp With Spinach &amp; Smoked Paprika [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-02-26T22:50:00Z [Description] Quick and easy recipe from Ellie Krieger. A little messy (removing the shrimp tails with all that sauce/grease), but talk about tasty -- and done in no time! [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Spanish", "European", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "5", "3", "2", "1/4", "1"] [RecipeIngredientParts] ["large shrimp", "garlic cloves", "olive oil", "salt", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 206.3 [FatContent] 11.9 [SaturatedFatContent] 1.6 [CholesterolContent] 179.1 [SodiumContent] 980.8 [CarbohydrateContent] 4.2 [FiberContent] 1.3 [SugarContent] 0.3 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the shrimp and pat dry with a paper towel. Thinly slice the garlic. Coarsely chop the spinach.", "Place the oil in a large non-stick skillet and heat over a medium-high heat. Reduce the heat to medium-low, add the garlic and cook, stirring frequently, until the garlic is golden, about 5 minutes. Watch closely so the garlic does not burn. Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.", "Raise the heat on the skillet to medium-high, add the shrimp, paprika, salt and cayenne and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach and return the garlic to the pan and cook until the shrimp is opaque throughout and the spinach is wilted, 1-2 minutes more." ]
[Name] Green Rice [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-02-27T18:29:00Z [Description] Looking for something different than the traditional Corned beef and cabbage fare to serve this St. Patrick&rsquo;s Day? &nbsp;Look no further than Green Rice. This versatile dish could take the spotlight as a main dish, and it serves nicely as a side dish too. I make it with spinach and white rice, but you can substitute with any green you like.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/5TNJM1QziuzdPBm0zfsA_green%20rice%20pan.JPG" [RecipeCategory] Rice [Keywords] ["Free Of...", "Weeknight", "Baking", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1 1/4", "1/2", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["cooked rice", "spinach", "eggs", "milk", "Worcestershire sauce", "salt", "onion", "butter", "cheddar cheese", "fresh parsley", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1467.5 [FatContent] 61.5 [SaturatedFatContent] 35.5 [CholesterolContent] 526.5 [SodiumContent] 3750.2 [CarbohydrateContent] 174.4 [FiberContent] 2.7 [SugarContent] 1.1 [ProteinContent] 49.3 [RecipeServings] nan [RecipeYield] 1 9x9 baking dish [RecipeInstructions] Watch Video: https://youtu.be/g13WggjUCso . Heat oven to 325°F. Stir rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion; and stir. Pour into a greased 9x9 pan. Spread melted butter over rice. Bake for 30 minutes. Sprinkle with cheese and bake another 5-10 minutes. Sprinkle with parsley and paprika. Let stand for 5-10 minutes before serving.
[Name] Shrimp in Coconut Caramel Sauce from Vietnamese Food Any Day [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2019-02-27T20:56:00Z [Description] Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. &quot;My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it&rsquo;s delicious and involves a nifty technique&mdash;coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy t&ocirc;m rim n&#432;&#7899;c d&#7915;a with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking.&quot; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/52/NhaFZBSkR1mmD7kTfCsQ_Vietnamese%20Food%20Any%20Day_Shrimp%20in%20Coconut%20Caramel%20Sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/52/aHacbzjLQ1OMITU6LY7i_vietnamese%20food%20any%20day.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/52/d0F2JeDtRvKQz5QfzIch_Vietnamese%20Food%20Any%20Day_Shrimp%20in%20Coconut%20Caramel%20Sauce.jpg" ] [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/3", "1 1/2", "1 1/2", "1 1/2", "2", "1", "3", NA, "1", NA, "2", "1/8", "1/2"] [RecipeIngredientParts] ["extra-large shrimp", "sugar", "molasses", "fish sauce", "coconut oil", "shallot", "garlic cloves", "ground black pepper", "green onion", "water", "rice", "distilled white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.7 [FatContent] 8.3 [SaturatedFatContent] 6.0 [CholesterolContent] 178.5 [SodiumContent] 1334.9 [CarbohydrateContent] 35.1 [FiberContent] 0.1 [SugarContent] 31.4 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["SHRIMP:", "Pat the shrimp with paper towels to remove excess moisture, and set aside.", "In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it’s pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.", "In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.", "Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between <U+2153> and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp’s natural juices to release, thin out, and flavor the sauce.] If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.", "Transfer the shrimp to a shallow bowl or plate and serve.", "About the Caramel Sauce:", "This key Viet ingredient is simply nearly burnt sugar; it’s not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You’ve likely had caramel sauce in clay-pot (kho] dishes but didn’t know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.", "Don’t fear the caramelization process. It’s not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don’t have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel] to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.", "Caramel Sauce Directions:", "Fill the sink (or a large bowl or pot] with enough water to come halfway up the sides of the saucepan.", "In the saucepan, combine the 2 tablespoons water, vinegar (if using], and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.] For even cooking, you may occasionally lift and swirl the saucepan.", "Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in—think the color of Pinot Noir—let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.", "Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.", "Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.", "Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely." ]
[Name] Use-It-Up Fried Rice from Vietnamese Food Any Day [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2019-02-27T21:07:00Z [Description] Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park.
[Name] EASY HOMEMADE CHOCOLATE SYRUP [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-02-27T23:13:00Z [Description] It&rsquo;s so easy to make your own chocolate syrup, and you probably already have all the ingredients you need to whip up a batch. And it only takes 10 minutes! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "cold water", "kosher salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.5 [FatContent] 11.8 [SaturatedFatContent] 6.9 [CholesterolContent] 0.0 [SodiumContent] 1191.1 [CarbohydrateContent] 251.4 [FiberContent] 28.6 [SugarContent] 202.8 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.", "Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool]. Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.", "Remove from heat and stir in the vanilla. Cool.", "Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month." ]
[Name] Lemon-Buttermilk Scones [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-02-28T00:53:00Z [Description] Make and share this Lemon-Buttermilk Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1 1/2", "1 1/2", "1/2", "6", "1", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "kosher salt", "lemon zest", "baking soda", "unsalted butter", "whole buttermilk", "egg", "confectioners' sugar", "whole buttermilk", "lemon zest", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.1 [FatContent] 19.1 [SaturatedFatContent] 11.4 [CholesterolContent] 92.3 [SodiumContent] 1233.0 [CarbohydrateContent] 91.0 [FiberContent] 1.8 [SugarContent] 42.1 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour. For scones: In a large bowl, stir together flour, sugar, baking powder, salt, zest, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be wet.]. Turn out dough onto a heavily floured surface. Fold dough in half until it becomes comes together, 5 to 6 times. Pat or roll dough into a 1½-inch-thick circle. Cut dough into 8 wedges. Place wedges in wells of prepared pan. Bake until golden brown, about 13 - 15 minutes. For drizzle: In a small bowl, whisk confectioners’ sugar, buttermilk, and lemon zest and juice. Drizzle over warm scones. Serve immediately.
[Name] Bourbon Pork Chops With Grilled Peaches [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2019-02-28T03:06:00Z [Description] Keep in mind there&rsquo;s an 8 hour marinade. &nbsp;Need of a cast iron skillet is required for best results. &nbsp;From southerncastiron.com&nbsp; [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat"] [RecipeIngredientQuantities] ["4", "1/3", "3", "3", "3", "3", "5", "3", "1", "2", "1", "3"] [RecipeIngredientParts] ["Bourbon", "garlic cloves", "light brown sugar", "soy sauce", "shallots", "chicken broth", "butter", "fresh lemon juice", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.1 [FatContent] 25.1 [SaturatedFatContent] 9.8 [CholesterolContent] 152.6 [SodiumContent] 1234.0 [CarbohydrateContent] 33.2 [FiberContent] 3.4 [SugarContent] 26.4 [ProteinContent] 46.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place pork chops, bourbon, garlic, brown sugar, soy sauce, and mustard in a resealable plastic bag. Seal bag; refrigerate at least 8 hours.", "Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°]. Preheat a 12-inch cast- iron skillet on grill 15 minutes. Remove pork from marinade; reserve marinade.", "Grill peaches, directly on grill rack, until tender, 2 to 3 minutes per side. Set aside.", "Place pork chops in skillet; grill, covered, 4 minutes per side. Remove pork from skillet; keep warm. Add shallot to skillet; cook, stirring occasionally, 2 minutes. Add reserved marinade and broth to skillet. Bring to a boil; cook, whisking frequently, until slightly thickened, approximately 5 minutes. Stir in peaches, butter, and lemon juice; cook 1 minute more. Carefully remove skillet from grill. Stir in basil. Serve peach mixture over pork chops." ]
[Name] Chipotle and Lime Shrimp Tacos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2019-02-28T23:40:00Z [Description] Make and share this Chipotle and Lime Shrimp Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "8", "1/2", "2", "1 1/2", "1", NA, "4", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["fresh lime juice", "olive oil", "chili powder", "large shrimp", "flour tortillas", "mayonnaise", "chipotle chiles in adobo", "honey", "fresh lime juice", "salt", "red cabbage", "scallion", "fresh cilantro", "olive oil", "white vinegar", "white wine vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.0 [FatContent] 14.8 [SaturatedFatContent] 2.7 [CholesterolContent] 143.2 [SodiumContent] 1222.7 [CarbohydrateContent] 55.8 [FiberContent] 5.1 [SugarContent] 7.4 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour. In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema or sour cream] with the minced chipotle peppers, honey, lime juice and season with salt to taste.  Refrigerate the sauce until serving. Combine the ingredients for the slaw in a medium bowl.  Toss to coat the cabbage.  Refrigerate until serving. Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through. Lightly sprinkle a few paper towels with water and place on a plate.  Top with 8 tortillas and cover with another damp paper towel.  Microwave the tortillas to soften them for 1 minute. Assemble the tacos: Place a flour tortilla on your plate.  Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla.  Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.
[Name] Lemon Bundt Cake [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-02-28T23:45:00Z [Description] Make and share this Lemon Bundt Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/XhtQap0VSZWosgZbY0ec_3.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1/3", "3", "2", "1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "vanilla", "lemon juice", "all-purpose flour", "baking powder", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.6 [FatContent] 16.9 [SaturatedFatContent] 10.2 [CholesterolContent] 87.2 [SodiumContent] 214.3 [CarbohydrateContent] 52.1 [FiberContent] 0.9 [SugarContent] 27.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Preheat oven to 350 degrees. In a large mixing bowl, beat together the butter and sugars. Add eggs, one at a time, beating well after each. Beat in the vanilla and lemon juice. Sift together the flour and baking powder. Add to batter and beat for 3 to 4 minutes on high. Coat a 12 cup bundt pan or 10\" tube pan with nonstick cooking spray. Dust with flour. Evenly spread batter into prepared pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean. Let cool in pan for 10 minutes. Gently loosen sides with a sharp knife and invert cake onto serving plate. Dust with powdered sugar.
[Name] Pebre [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-03-01T00:17:00Z [Description] This South American version of green salsa is great on grilled meats, like steak or spicy sausage. It's also delicious spooned over scrambled eggs or quesadillas. &nbsp;Note: &nbsp;Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["South American", "Low Protein", "Low Cholesterol", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cilantro", "scallions", "garlic cloves", "tomatoes", "serrano chili", "red wine vinegar", "sherry wine vinegar", "olive oil", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.5 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 402.4 [CarbohydrateContent] 6.1 [FiberContent] 2.0 [SugarContent] 2.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] Remove the large stems from the cilantro and chop the leaves and small stems finely. Add all ingredients to a medium-sized bowl. Stir well to combine. Press down on the salsa to create a flat, even surface. Pour water over the salsa, so the it barely covers the contents, adding a slight amount more if necessary. Without stirring, place the salsa in the fridge for at least one hour. Stir just before serving.
[Name] Slow Cook Beef Bourguignon [AuthorId] 37092 [AuthorName] Jenny [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2019-03-01T01:22:00Z [Description] Make and share this Slow Cook Beef Bourguignon 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/53/82/60/wVz3UMR6SDmcI3GKgj28_D69A64DD-9893-471F-B09A-8C333621138F.jpeg.png" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] [NA, "2", "2", "1/3", "2", "4", "3", "3/4", "2", "2", "1", "12", "1", NA] [RecipeIngredientParts] ["bacon", "stewing beef", "parsley", "flour", "onions", "carrots", "garlic cloves", "rose wine", "tomatoes", "beef broth", "Worcestershire sauce", "button mushrooms", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 9.3 [SaturatedFatContent] 4.3 [CholesterolContent] 101.9 [SodiumContent] 497.9 [CarbohydrateContent] 17.0 [FiberContent] 2.9 [SugarContent] 5.8 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.", "While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.", "Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .", "Lower heat and cook onions and carrots (chop both in food processor]. .", "During the last couple minutes of cooking add two of the garlic cloves, minced.", "Remove veg, cool and place in slow cooker.", "Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.", "Bring to boil, then turn off heat. When cooled, add to slow cooker.", "Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.", "Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.", "Add salt & pepper to taste.", "I served over egg noodles with salad and garlic bread." ]
[Name] Rainbow Pizza Pi [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT32M [PrepTime] PT45M [TotalTime] PT1H17M [DatePublished] 2019-03-01T04:18:00Z [Description] A cute and colorful way to celebrate Pi Day (or any day, because pizza is always a good idea)! Soft, warm dough topped with a quick homemade pizza sauce, lots of melted cheese, and a rainbow of veggies - what more could you want? The personal size makes them perfect for a fun snack, or easy meal, and you can even freeze the extras to enjoy later :). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/PCBorjf3S5yhxhqYSRjZ_Pizza-Pi-16x9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/F8PbDjeQWXbnM6dFtR9Q_Pi-Day-Tutorial-11.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/niMQuDObR2yxKKldOQ4A_Pi-Day-Tutorial-12.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/kiAqhbglTpKzyFYQkYkb_Pi-Day-Tutorial-13.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/MZW0HKDrQSqmfLZMwTNE_Pi-Day-Tutorial-14.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/pgwOCLG6SP27Lv8hMkBG_Pi-Day-Tutorial-9.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/wHsXxNsBSWOhjq1ATj5J_Pi-Day-Tutorial-10.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/VyBrNLsT4u8EpkuvIuiP_Pi-Day-Tutorial-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/14DkeRB3SyJV4atEljUE_Pi-Day-Tutorial-7.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/8usJOCyuT7eqX0L1T07h_Pi-Day-Tutorial-8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/BOnAuShuSOGpRfJKXvBA_Pi-Day-Tutorial%205.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/AQB7MS1uR3PQsJPo4enA_Pi-Day-Tutorial-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/mZ7yp4RDavmRU2qQGwYg_Pi-Day-Tutorial-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/ppohQRIlTlOFgOqGDM7Q_Pi-Day-Tutorial-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/61/dHTn52yPSaeBeXAf4kZB_Pi-Day-Tutorial-4.png"] [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "1", "1", "1/4", "6", "1", "4 -5", "1", "1", "1", "1", "1", "1", "5 -6", "1", "1/2", "16", "1/2", "1 1/2", "8", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dried oregano leaves", "red pepper flakes", "tomato sauce", "tomato paste", "salt", "fresh basil", "honey", "roma tomatoes", "red bell pepper", "orange bell pepper", "sweet potato", "yellow bell pepper", "green bell pepper", "zucchini", "purple potatoes", "red onion", "olive oil", "olive oil", "mozzarella cheese", "mozzarella cheese", "nori"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.4 [FatContent] 15.2 [SaturatedFatContent] 7.2 [CholesterolContent] 39.4 [SodiumContent] 858.9 [CarbohydrateContent] 42.3 [FiberContent] 7.2 [SugarContent] 10.8 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] 8 Mini Pizzas [RecipeInstructions] ["You will need to gather a few tools before you begin: Number cookies cutters (stainless steel works best], cloud fondant or cookie cutters, olive oil spray, pizza stone or baking sheet, and all purpose flour.", "Heat a saucepan over medium low heat, and add the olive oil and garlic. Cook for 1 minute. Add the dried spices, tomato sauce, tomato paste, and salt, and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in the fresh basil. Taste, and add honey if you would like the sauce a bit sweeter. Transfer to a heatproof container and place in the refrigerator until ready to use.", "Preheat the oven to 400°F. Remove the pizza dough from the refrigerator 30 minutes before baking to bring it to room temperature. .", "Use the number cookie cutters to cut either 3.14 out of the different colored veggies, or the Pi sequence. I ordered my numbers so that each row of veggies would be a different color, but you can also alternate the colors to your liking. A helpful tip is to use a towel to press down on the cookie cutters (it cushions your fingers for comfort]. Feel free to swap out any of my veggies for one you prefer.", "To roast the potatoes, transfer the sweet potato and purple potato cutouts to a parchment lined baking sheet, toss with 1/2 tablespoon olive oil, and spread the numbers out. Bake for 7 minutes.  Allow to cool while preparing the crust.", "Raise the oven temp to 425°F, and move your oven racks so you can bake on the lowest rack. Prep your pizza stone or baking sheet by dusting it lightly with flour (you may need to also grease a baking pan or use parchment paper to prevent sticking]. .", "Divide the pizza dough into 8 equal sections and roll each into a ball (dusting your hands and the dough, with flour, as needed].  Stretch the dough out with your hands and roll into a circle using a rolling pin until they are about 1/4 inch thick. Brush the top of each pizza with olive oil, and par bake for 5 minutes on the lowest rack in the oven.", "Spread 1 tablespoon of sauce onto the top of each pizza, and sprinkle with 3 tablespoons mozzarella cheese. Bake, on the lowest oven rack for 7 minutes.", "Arrange the number veggies on top of the pizza, and return to the over for 3-5 minutes more, or until the cheese is bubbling and the crust is beginning to darken slightly.", "While the pizza is cooling just enough to eat, you can make the cute clouds to add to the top. Use your cloud cutters to press the designs out of mozzarella slices (cut out little arms too if you would like with a sharp knife]. I did 1-3 clouds per pizza, slightly overlapping a few of them.", "Use either the nori to cut the eyes and smile out for each cloud. To make it easier, you can draw the designs onto parchment paper, and cut them out to use as a template for the nori. Repeat this process to cut the Pi symbol out of the nori as well (making a template here is much easier as you can also size the shape to fit your pizzas and clouds]. *A helpful tip is to fold the nori sheet a few times before cutting to save you time and make sure the eyes match.", "Place the faces onto the clouds (a toothpick dipped into a little water helps with this], give them each a Pi symbol to hold, place the clouds on top of your pizzas, and now you’re ready to celebrate Pi Day!" ]
[Name] Salted Caramel Popcorn [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-01T19:26:00Z [Description] Make and share this Salted Caramel Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/3", "1 1/2 - 2"] [RecipeIngredientParts] ["salted butter", "light brown sugar", "light corn syrup", "kosher salt", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.1 [FatContent] 23.1 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 655.2 [CarbohydrateContent] 38.3 [FiberContent] 0.1 [SugarContent] 30.5 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. Pour the popped popcorn into a large serving bowl; set aside.  In a small saucepan melt together the butter, brown sugar, corn syrup and 1 teaspoon of the salt over medium heat. Bring the mixture to a boil. Boil for 4 minutes without stirring. Pour the caramel mixture over the popcorn and toss the popcorn to coat it evenly. Pour the popcorn into the lined pan, sprinkle the remaining salt on top (1/2 to 1 teaspoon, depending on your personal taste preference] and place the pan in the oven. Bake for 30 minutes, stirring every 10 minutes. Allow the popcorn to cool on a parchment paper-lined counter.
[Name] Butterscotch Blondies Skookies [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-01T19:58:00Z [Description] These cast iron skillet cookies (skookies) may be made in a larger cast iron skillet. Just increase bake time. &nbsp;Raw dough can be portioned, wrapped in wax paper then sealed in a ziplock bag and frozen. &nbsp;May, also, be baked frozen. &nbsp;Increase cook time as well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "2", "3", "1 1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "kosher salt", "pecans", "walnuts", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.6 [FatContent] 30.9 [SaturatedFatContent] 17.0 [CholesterolContent] 87.2 [SodiumContent] 387.6 [CarbohydrateContent] 86.5 [FiberContent] 1.7 [SugarContent] 61.4 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°.", "In a large bowl, beat butter and sugars with a mixer at high speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.", "In a medium bowl, whisk together flour, baking powder and salt. With mixer on low, gradually add flour mixture to butter mixture, beating just until combined. Stir in butterscotch and pecans. Divide dough among 12 (4 ½-inch] cast-iron skillets.", "Bake until lightly browned, about 25-30 minutes or until edges are browned. Let cool for 10 minutes. Serve with ice cream, if desired." ]
[Name] GREEN BEANS With CHILI-ORANGE OIL [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-03-02T17:23:00Z [Description] This healthy side dish has a grown up tasty twist! Oil infusion is a great way to enhance the flavor of your dishes! VIDEO https://www.youtube.com/watch?v=zie8-GxQ4_I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/cPjwruFTSe6gC1LmyzOv_Green-Beans-with-Chili-Orange-Oil-2-1024x765.jpg" [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "orange zest", "red pepper flakes", "black pepper", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.1 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 5.3 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, add red pepper flakes. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside. In a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Stir in basil, season with pepper, drizzle remaining oil and mix well; pour orange juice.
[Name] Lailani's Chicken Stuffed Avocados [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-03-02T22:37:00Z [Description] Make and share this Lailani's Chicken Stuffed Avocados recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "4", "8", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["avocados", "cream cheese", "chopped tomato", "salt", "pepper", "garlic", "cayenne pepper", "parmesan cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.6 [FatContent] 32.2 [SaturatedFatContent] 11.5 [CholesterolContent] 78.6 [SodiumContent] 447.7 [CarbohydrateContent] 10.5 [FiberContent] 6.9 [SugarContent] 1.8 [ProteinContent] 21.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F (200 degrees C].", "Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add cream cheese, tomatoes, salt, pepper, garlic, and cayenne pepper; mix well to combine. Stir in shredded chicken breast.", "Scoop spoonfuls of chicken mixture into the each avocado; top each with generous amount of cheddar and Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.", "Bake avocados in preheated oven until cheese is melted, 13-15 minutes." ]
[Name] Not so Stuffed Peppers [AuthorId] 761979 [AuthorName] Vyrianna [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-03-03T00:43:00Z [Description] Make and share this Not so Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Peppers", "Vegetable", "Meat", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "rice", "water", "tomato sauce", "Worcestershire sauce", "frozen corn", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.6 [FatContent] 23.8 [SaturatedFatContent] 9.1 [CholesterolContent] 102.8 [SodiumContent] 969.2 [CarbohydrateContent] 75.0 [FiberContent] 4.7 [SugarContent] 8.0 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Brown ground beef and onion, drain as needed. Add all additional ingredients. Bring to boil then turn down. Simmer covered for 20-25 minutes, remove cover for last 5 minutes as needed.
[Name] Copy Cat Starbucks Mini Lemon Loaves [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-03T20:11:00Z [Description] Make and share this Copy Cat Starbucks Mini Lemon Loaves recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1/2", "1 1/2", "1/2", "1/2", "1/2", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "unsalted butter", "vanilla", "lemon juice", "all-purpose flour", "baking soda", "baking powder", "salt", "powdered sugar", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 849.8 [FatContent] 38.0 [SaturatedFatContent] 9.0 [CholesterolContent] 157.5 [SodiumContent] 553.0 [CarbohydrateContent] 118.7 [FiberContent] 1.4 [SugarContent] 80.4 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 4 Mini Cakes [RecipeInstructions] Preheat oven to 350°F. Spray bottoms only of 4 mini loaf pans with Bakers Joy. In a food processor combine eggs, sugar, softened butter, vanilla extract, lemon extract and lemon juice. Blend until well mixed. Add flour to the ingredients and mix until just combined. Then add baking soda, baking powder and salt and mix until just combined. Then vegetable oil and mix until combined. Spread into prepared pans. Bake 30 minutes or until toothpick test is clean. Cool on wire rack while you make the glaze. GLAZE: Mix 1 cup powdered sugar with the half and half and lemon extract. Add more sugar if you prefer a thicker, sweeter icing. Glaze the cake, slice and enjoy!
[Name] Easy Lemon Lava Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-03-03T20:18:00Z [Description] From Paula Jones on Pinterest - This is an easy cake to make that begins with a cake mix and instant pudding mix. A great alternative to chocolate, this cake is sure to please that lemon lover in your life. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["15 1/4", "2", "1/3", "2", "1 1/4", NA] [RecipeIngredientParts] ["instant pudding mix", "sugar", "milk", "water", "vanilla ice cream", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.0 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 6.4 [SodiumContent] 489.4 [CarbohydrateContent] 50.5 [FiberContent] 0.4 [SugarContent] 36.1 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spray a 9\" x 13\" cake pan with non-stick spray. Prepare cake as directed on back of package. Pour cake batter into prepared pan. Add dry pudding mix, granulated sugar, milk and water in a bowl. Whisk by hand 2 minutes. Evenly pour lemon pudding mix over cake batter. Do not stir. Place cake pan on a larger baking pan with at least a 1-inch edge in case the cake bubbles over. Bake 55 minutes to 1 hour or until cake is brown on top and wooden pick inserted in center of the cake comes out clean. Cool 20 minutes before serving. Dust with confectioners sugar. Serve warm with whipped cream or vanilla ice cream and/or fresh raspberries, strawberries, or blueberries. Refrigerate leftovers.
[Name] Lemon Lime Angel Food Cupcakes [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2019-03-03T20:32:00Z [Description] Lemon Lime Angel Food Cupcakes, light as air homemade angel food cupcakes and whipped frosting, flavored with lemon and lime zest! From Dana at ThisSillyGirlsLife.com on Pinterest [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1/4", "6", "2 1/2", "1/2", "3/4", "1", "1", "1/2", "4", "2", "1", "16", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "granulated sugar", "all-purpose flour", "salt", "warm water", "vanilla extract", "cream of tartar", "lemon zest", "lime zest", "unsalted butter", "powdered sugar", "milk", "vanilla bean paste", "lemon zest", "lime zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.9 [FatContent] 16.7 [SaturatedFatContent] 10.4 [CholesterolContent] 50.9 [SodiumContent] 130.6 [CarbohydrateContent] 63.8 [FiberContent] 0.2 [SugarContent] 57.1 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 cupcakes [RecipeInstructions] FOR THE CUPCAKES: Preheat oven to 350°F. Line a cupcake tin with paper liners. Set aside. In a food processor, place the sugar and pulse until super fine, 2 minutes. Sift half of the sugar with the flour and salt, set aside. In a large bowl with hand mixer or stand mixer, place the egg whites, add in the water, vanilla and cream of tartar. Mix until fully combined. Gradually add in the remaining sugar until incorporated. Place mixer on medium speed until egg whites form medium peaks. Start to add in the flour mixture a little at a time by sifting it onto the surface of the egg mixture and folding it in in very small batches. Finally, add in the lemon and lime zest and fold inches. Fill the cupcake liners almost all the way to the top. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. FOR THE FROSTING: 1.\tUsing a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in the lemon and lime zest and half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up. Frost cupcakes, garnish with more lemon and lime zest if desired, enjoy! These cupcakes must be refrigerated if not eaten right away.
[Name] Lemon Crinkle Cookies [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-03-03T20:35:00Z [Description] These Lemon Crinkle Cookies are so easy and they only have 4 ingredients! They will remind you of sunshine and warmer days! From Pinterest [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["egg", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 5.6 [SaturatedFatContent] 2.9 [CholesterolContent] 9.7 [SodiumContent] 148.8 [CarbohydrateContent] 25.6 [FiberContent] 0.2 [SugarContent] 17.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20-30 Cookies [RecipeInstructions] ["Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Set aside.", "In a large bowl, combine the cake mix, egg and thawed whipped topping. (Note: The batter will be thick and sticky.].", "Using a tablespoon measure, form the dough into balls and roll in powdered sugar. Place 2-inches apart on the prepared pan.", "Bake for 8-12 minutes or until the edges are golden brown. Allow to cool on the pan for 3 minutes before transferring the cookies to a wire rack to cool completely." ]
[Name] Slow Cooker New Orleans Po'Boy (Vegetarian Seitan) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT16H [PrepTime] PT20M [TotalTime] PT16H20M [DatePublished] 2019-03-04T16:03:00Z [Description] This recipe is practically a sacrilege from where I come, but I have some leaf-lovers in my world and I try to accommodate. &nbsp;A two-fold slow cooker recipe from oregonlive.com [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "4", "1", "1/4", "1", "2", "2", "1/4", "1", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["dried mushroom", "onion", "garlic cloves", "water", "soy sauce", "tamari soy sauce", "seitan", "minced garlic cloves", "water", "bouillon", "mayonnaise", "lettuce", "red onion", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.2 [FatContent] 2.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 648.5 [CarbohydrateContent] 69.1 [FiberContent] 3.5 [SugarContent] 4.6 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Vegetarian Beefy-Flavored Bouillon to be made in advance:  Process the mushrooms into a powder using a food processor or spice grinder.", "(Note:  The water for the beefy-flavored bouillon will keep the veggies from sticking to the slow-cooker, but you can spray the empty crock with oil before adding your ingredients for extra security.] To the slow cooker, add the mushroom powder, cut onion, garlic, water and soy sauce. Cook on low for 8 hours. Cool slightly.", "Add the contents of the slow-cooker to a blender or food processor and blend until smooth.  Portion 1/4 cup for this recipe.  This can be made in advance and frozen.", "Slow Cooker Seitan:  Cut half of the seitan into bite-sized cubes (or break pieces apart if the seitan is already cubed].   Pulse the remaining half in a food processor until you have small, ragged bits.", "In a slow-cooker combine the chopped seitan, garlic, water, 1/4 cup beefy-bouillon, Cajun seasoning, salt and pepper to taste. Cook on low for 6 to 8 hours.", "About 20 minutes before serving, add extra water if the mixture has become dry. Add 1 tablespoon cornstarch to the slow-cooker and mix well. Cook for 20 more minutes. This should thicken the gravy. If it is not thick enough, add the remaining 1/2 tablespoon cornstarch. Serve on French bread with mayonnaise, lettuce, tomato and onion." ]
[Name] Strawberries With Balsamic and Black Pepper [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-04T17:03:00Z [Description] Make and share this Strawberries With Balsamic and Black Pepper recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["strawberries", "cracked black pepper", "sea salt", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.1 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 14.9 [FiberContent] 3.6 [SugarContent] 9.6 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss strawberries in a medium bowl with balsamic vinegar; sprinkle with black pepper and toss. Divide berries into 4 small bowls atop ice cream, Creole cream cheese or Greek yogurt (optional]. Sprinkle each serving with a few grains of sea salt. Serve.
[Name] Alligator Pear Mojito [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-04T21:26:00Z [Description] Make and share this Alligator Pear Mojito 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/53/82/74/aKu9tWsyQ5qvEz2Ofhdj_cocktail2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/74/1OGtQg0T0GRjyRCxYZg8_AM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/zzZL9F3ORWq8FvxcFeeZ_AM.jpg"] [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1", "4"] [RecipeIngredientParts] ["rum", "cucumber", "Hass avocado", "sparkling water", "peppermint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.3 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 8.6 [FiberContent] 5.0 [SugarContent] 1.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Muddle the mint in a shaker with the cucumber and avocado. Add the rum to the mixture, put ice and shake everything. Serve in a Collins glass and fill the glass with sparkling water.
[Name] GUACAMOLE GRAND VELAS [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-04T21:30:00Z [Description] Make and share this GUACAMOLE GRAND VELAS 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/53/82/75/QvIkMHigTqAXGFi25HhJ_guac.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/75/5A58gB7YSf6MTjIpvVEQ_GVRN%20FRIDA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/75/UaBsZ6IcTZy8QXgZUc6C_ShowCooking_Frifa-_MG_0164.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/75/MjzWoZZQSsmDkFLhc5r5_ShowCooking_Frifa-_MG_0270.jpg" ] [RecipeCategory] Avocado [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1 1/2", "1", "1/4", "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["Hass avocadoes", "lemon juice", "onion", "tomatoes", "cilantro", "Cotija cheese", "salt", "pepper", "mango", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.8 [FatContent] 16.6 [SaturatedFatContent] 6.5 [CholesterolContent] 29.8 [SodiumContent] 370.8 [CarbohydrateContent] 12.2 [FiberContent] 4.6 [SugarContent] 4.5 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut the avocados in half lengthwise, separate both sides and extract the bone, remove the pulp and place it in a bowl, mortar, or molcajete.", "Add the pinch of salt and the juice of the lemons. Start crushing the avocados, either with the help of a mortar handle, the owl of the molcajete or simply with a fork, until obtaining a puree.", "Once ready, add the onion, tomato and cilantro, and continue mixing until all the ingredients are incorporated.", "Adjust seasoning and incorporate the optional ingredients, personally suggest choosing only one of them, so as not to combine flavors." ]
[Name] Avocado Cura&ccedil;ao Frappe [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-04T22:04:00Z [Description] Make and share this Avocado Cura&ccedil;ao Frappe 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/53/82/76/B5psQ1eXSjq1KIearL7p_cocktail.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/76/xZDFuGvfSWaqcWZ6yDCi_IMG_0674-1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/76/8WSj9tgR0K8Lo5maSrw6_IMG_0675-1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/76/ZOO94pxBQEmNNdMJ0LaK_IMG_0674-1.HEIC" ] [RecipeCategory] Beverages [Keywords] ["Avocado", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", NA, "1/2"] [RecipeIngredientParts] ["Hass avocado", "sweetened condensed milk", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 876.8 [FatContent] 15.4 [SaturatedFatContent] 4.6 [CholesterolContent] 19.3 [SodiumContent] 79.5 [CarbohydrateContent] 36.7 [FiberContent] 4.6 [SugarContent] 31.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Add the avocado, sweetened condensed milk, madrileña jarabe natural liqueur, vodka, and ice to a blender. Blend until smooth. In a hurricane glass, pour blue caracao liqueur around the edges of the glass. Add blended cocktail to glass, it will create a layered look. Enjoy!
[Name] No Bake Strawberry Cheesecake Lasagna [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2019-03-04T23:05:00Z [Description] From https://www.imperialsugar.com/recipes/no-bake-strawberry-cheesecake-lasagna?utm_source=Dinners%20Dishes%20Desserts&amp;utm_medium=Blog%20%2B%20Social&amp;utm_campaign=No%20Bake%20Strawberry%20Cheesecake%20Lasagna [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "For Large Groups"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "granulated sugar", "heavy whipping cream", "confectioners' sugar", "vanilla extract", "graham crackers", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.6 [FatContent] 24.6 [SaturatedFatContent] 13.5 [CholesterolContent] 76.8 [SodiumContent] 218.5 [CarbohydrateContent] 38.2 [FiberContent] 1.9 [SugarContent] 25.0 [ProteinContent] 4.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside. Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks. Fold whipped cream into cream cheese mixture. Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries. Place in fridge for 4-5 hours before serving. NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.
[Name] Stir-Fried Shin Ramyun (Spicy Ramen) [AuthorId] 2002375158 [AuthorName] Banks [CookTime] PT5M [PrepTime] PT7M [TotalTime] PT12M [DatePublished] 2019-03-05T17:01:00Z [Description] Flavorful, Korean and contemporary -- a perfect snack or breakfast, especially with a fried egg or strips of sweet Korean barbecue pork. My directions are more extensive just for clarity, but it's the ideal easy fry-up with whatever you have in your fridge. I use leftover Asian sweet-and-spicy meat I have on hand. Leaving out meat-and-egg garnishes, it's automatically vegan. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "Vegan", "Spicy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/3", "1/3", "1 -2", "3/4"] [RecipeIngredientParts] ["red bell pepper", "carrot", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.9 [FatContent] 32.5 [SaturatedFatContent] 10.8 [CholesterolContent] 0.0 [SodiumContent] 2708.6 [CarbohydrateContent] 86.6 [FiberContent] 5.7 [SugarContent] 7.8 [ProteinContent] 14.3 [RecipeServings] 1.0 [RecipeYield] 1 meal [RecipeInstructions] In a medium saucepan boil water. Add ramen noodles and cook for 2-3 minutes until chewy. Remember, you're going to be frying these, so they'll be soft by the time you're done. Drain the noodles and keep them close by. Add the oil and chopped onions, bell pepper, and carrots to a heated frying pan or wok. Cook, stirring every once in a while, over medium heat for 1 minute. The vegetables will still be crunchy, but it's time to add the noodles. Pour the noodles into the pan and stir to mix the noodles and vegetables. Cook, stirring frequently, until the noodles don't seem slick and wet anymore. Add the soy sauce, and let it sit and sizzle for a few seconds before stirring to incorporate. This makes it so that it caramelizes a bit and burns off any excess liquid, so that your noodles don't get wet. Stir to incorporate. Add the Shin Ramyun spicy seasoning packet to taste. I don't add the whole packet; some of this is reserved for another use because the flavor is just so darn delicious. Transfer noodles to a bowl, or fry for a minute or two more if you'd like. The vegetables will have steamed a bit to a soft al dente at their peak from the noodles' original wetness, and the whole dish is now dry and beautiful. This definitely isn't your soft, saucy ramen, and it lends a nice, distinct texture. Eat with a fried egg or sweet Korean barbecue, garnished with some green onions if you'd like. It's a perfect balance of flavor.
[Name] Your New Favorite Crock Pot Chili Con Carne - Without Beans [AuthorId] 2000642834 [AuthorName] BruJam [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2019-03-05T17:03:00Z [Description] If you prefer an all meat, no beans chili then give this recipe a try. The crock pot leaves the meat very tender, the ingredients are easy to find if not already on hand, and the spice combination should provide a good base of heat-flavor for most people. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000642834/b9xzQfeaQgKDPQ1b3D9p_chili%20pic%203.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Spicy", "Weeknight"] [RecipeIngredientQuantities] [NA, NA, "2", "2", "3", "2", "14 1/2", "15", "6", "7", "2", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "stewing beef", "yellow onions", "garlic cloves", "diced tomatoes", "tomato sauce", "tomato paste", "diced green chilies", "chili powder", "cumin", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.9 [FatContent] 8.2 [SaturatedFatContent] 3.1 [CholesterolContent] 96.8 [SodiumContent] 1553.3 [CarbohydrateContent] 20.6 [FiberContent] 5.6 [SugarContent] 11.4 [ProteinContent] 37.3 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] In a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. . Brown the diced onion and minced garlic in the same pan and add to the crock pot. Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water. Cook 4 hours on high or 7-8 hours on low -- until the meat is very tender. For more spice-heat use additional jalapenos or substitute a spicier chili. Since it's chili I assume you don't want less spice-heat so no instructions needed :]. Toppings: grated cheese, sour cream, green onions. Don't be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite - Melinda's Naga Jolokia, but be careful  :]. Eat with: corn bread, flour tortillas, good bread, your favorite beer.
[Name] Maya's Brownies [AuthorId] 2002337780 [AuthorName] Meg B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-03-05T17:03:00Z [Description] Make and share this Maya's Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["chocolate", "unsalted butter", "sugar", "eggs", "flour", "vanilla", "salt", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.1 [FatContent] 17.6 [SaturatedFatContent] 10.2 [CholesterolContent] 102.7 [SodiumContent] 52.1 [CarbohydrateContent] 41.5 [FiberContent] 1.5 [SugarContent] 33.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] 6 brownies [RecipeInstructions] ["Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended.", "Remove from heat and whisk in the eggs individually. Add vanilla. Stir in sugar, flour, salt and walnuts. Mix until just combined.", "Pour into a greased 8-inch baking pan. Bake at 325 degrees for about 30 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.", "Note: these brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish." ]
[Name] Shrimp Creole [AuthorId] 349470 [AuthorName] Sean 72 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-03-05T17:03:00Z [Description] Make and share this Shrimp Creole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/2", "1/2", "2", "3", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "onion", "green pepper", "flour", "tomato sauce", "salt", "pepper", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.8 [FatContent] 15.8 [SaturatedFatContent] 7.8 [CholesterolContent] 508.8 [SodiumContent] 3503.3 [CarbohydrateContent] 19.4 [FiberContent] 3.6 [SugarContent] 9.3 [ProteinContent] 55.2 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] Cook onion, green pepper, and mushrooms in butter until tender. Add flour and cook another 5 minutes. Add all other ingredients except shrimp and cook for another 10 minutes. Add shrimp, bring to a boil, reduce heat and simmer for 5 minutes. Serve with rice.
[Name] Tibs Pineapple Chili [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2019-03-05T17:03:00Z [Description] This is an adaptation of Kenny Roger's &quot;Fire And Ice&quot; Chili Recipe. This is a unique and hardy chili filled with the kind of goodness that warms the heart and the soul. The sweet blend of pineapple with traditional chili spices makes for a meal that will keep people coming back for more. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/82/hrg7pkenSau92q393Byr_TIBS%20Pineapple%20Chili%20Pinterest%20Pic.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/82/H5lTDoYyTqCOZjEIFMvg_Pineapple%20Chili.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Fruit", "Meat", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1", "3", "1", "1", "1/4", "1/2", "4", "1/8", "2"] [RecipeIngredientParts] ["hamburger meat", "crushed pineapple", "diced tomatoes", "tomato paste", "diced green chilies", "jalapeno chile", "pinto beans", "garlic cloves", "purple onion", "green bell pepper", "chili powder", "cumin", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.8 [FatContent] 18.3 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 487.1 [CarbohydrateContent] 25.1 [FiberContent] 5.0 [SugarContent] 17.4 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Optional meats include 2 lbs chili meat, 2 lbs ground turkey, or 2 lbs venison. In large pan, combine 1 clove garlic and meat. Brown meat, drain, and set aside. Drain pineapple reserving syrup. Add pineapple syrup, diced tomatoes and juice, tomato paste, green chilies, jalapeno chilies (optional], pinto beans (optional], 2 cloves garlic, chopped onion, chopped green bell pepper, chili powder, smoked paprika, cumin, and salt into a large pot. Add meat mixture. Combine ingredients. Cover and simmer 3 hours. Add crushed pineapple (to taste] for last 30 minutes of cooking time. Serve. Additional items: Shredded cheddar cheese. Cornbread. Crackers.
[Name] TIBS BBQ Addiction Sauce [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-03-05T17:04:00Z [Description] This homemade sauce will keep you coming back for more. It's original unique flavor makes it not only the ideal bbq sauce for beef, chicken or pork. It is also a great sauce for dipping chips, a substitute for ketchup, and a great salad dressing too. One taste and you will understand why it is called BBQ Addiction. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/83/Hj14rCCRCyk8mlUWtURh_TIBS%20BBQ%20ADDICTION%20SAUCE%20PINTEREST%20PIC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/82/83/LoITbLA3QnGTh0m1nhHx_TIBS%20BBQ%20Addiction%20Sauce.jpg"] [RecipeCategory] Sauces [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "26", "1 1/2", "3", "2", "1", "1", "1", "2", "1", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["tomato sauce", "red wine vinegar", "ketchup", "liquid smoke", "garlic juice", "Worcestershire sauce", "brown sugar", "dried mustard", "chili powder", "cayenne pepper", "cinnamon", "salt", "allspice", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1743.2 [CarbohydrateContent] 58.9 [FiberContent] 2.1 [SugarContent] 54.6 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large pot. Simmer covered for 1.5 hours Stirring occasionally. Simmer uncovered for last half hour. Stirring every 10 minutes. Store in mason jars or airtight containers in refrigerator. Best if used after it has been stored a week. Shake well before using.
[Name] TIBS Fluffy Butter and Chives Scrambled Eggs [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-03-05T17:04:00Z [Description] Breakfast at our house is the most important meal of the day. And these eggs are a staple, essential part of it. Served with thick cut bacon, sausage, ham, hashbrowns, grits, biscuits and gravy, it makes for a Southern style breakfast you'll never forget. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/2", "1/8", "1/8", "1/4", "1"] [RecipeIngredientParts] ["eggs", "fresh chives", "salt", "black pepper", "unsalted butter", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.7 [FatContent] 19.0 [SaturatedFatContent] 7.6 [CholesterolContent] 572.3 [SodiumContent] 506.0 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 19.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all of the ingredients except butter until well blended. Set aside egg mixture for 10 minutes. Heat pan to medium-med high temperature. Add butter to pan. Spread butter to cover bottom of pan until melted and beginning to sizzle. Stir egg mixture again thoroughly. Pour egg mixture into pan. Let eggs begin to solidify along bottom of pan. With a spatula, consistently scrape the bottom of the pan in a gentle, even motion until eggs are firm and the moisture has disappeared from the surface of the eggs. Serve.
[Name] Salted Carmel Chicken Wings Sauce [AuthorId] 2000824785 [AuthorName] Joe B. [CookTime] PT20M [PrepTime] PT3M [TotalTime] PT23M [DatePublished] 2019-03-05T17:04:00Z [Description] Make and share this Salted Carmel Chicken Wings Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["white sugar", "water", "vanilla extract", "soy sauce", "lime juice", "hoisin sauce", "heavy cream", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.2 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 69.0 [CarbohydrateContent] 7.8 [FiberContent] 0.1 [SugarContent] 7.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 30 Wings worth [RecipeInstructions] Add sugar, vanilla and water to a pot and boil over medium heat, stirring occasionally, until golden brown and has thickened (about 10 minutes]. Add the soy sauce, lime juice, hoisin sauce, heavy cream and let it come up to a boil again and then reduce the heat to low and let simmer for another 10 minutes. Remove from heat and let the sauce cool. Pour over piping hot wings and toss and then sprinkle with kosher salt. Enjoy!
[Name] TIBS Texas Smoked Brisket [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT6H [PrepTime] PT1H [TotalTime] PT7H [DatePublished] 2019-03-05T17:05:00Z [Description] I love a good brisket. Along with steak, it is my favorite meal. I have been serving this recipe to family and friends for over 20 years. And I have never heard a complaint yet. Served with TIBS BBQ Addiction Sauce, TIBS Grilled Potatoes And Veggies, and TIBS Texas Beans, it comes together to create a barbecue experience you are sure to share with others. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2 1/2", "2", "2", "4", "2", "2", "2", "1/8", "1/8", "1/8", "1/8", "2"] [RecipeIngredientParts] ["beef brisket", "ground coffee", "kosher salt", "brown sugar", "cinnamon", "chili powder", "paprika", "garlic powder", "onion powder", "dried mustard", "mace", "allspice", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.8 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 6.2 [SodiumContent] 1771.7 [CarbohydrateContent] 5.1 [FiberContent] 1.1 [SugarContent] 2.9 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine hickory, applewood, and oak wood chips to make 6 cups. Soak wood chips in water at least one hour. Drain and set aside. In a bowl combine all ingredients. Generously rub brisket with mixture. Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F. Place grill rack on grill. Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190°F. Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes. Unwrap brisket. Drain juices. Trim and dispose of fat. Carve and serve with TIBS BBQ Addiction Sauce, TIBS Grilled Potatoes And Veggies, and TIBS Texas Beans.
[Name] TIBS Grilled Potatoes and Veggies [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2019-03-05T17:05:00Z [Description] This recipe is absolutely delicious. It can be grilled or cooked in an oven. The combination of vegetables and seasonings compliment a lot of dishes. I particularly like it served with my brisket, BBQ Addiction Sauce, and Texas Beans. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "6", "1", "2", "12", "2", "8", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["russet potatoes", "bacon", "purple onion", "squash", "tomatoes", "fresh mushrooms", "unsalted butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.0 [FatContent] 16.1 [SaturatedFatContent] 8.5 [CholesterolContent] 34.6 [SodiumContent] 91.8 [CarbohydrateContent] 105.2 [FiberContent] 14.9 [SugarContent] 14.8 [ProteinContent] 15.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ADDITIONAL INGREDIENTS: 2 tsp of Chef Paul Prudhomme's Vegetable Magic. 1 Large Disposable Aluminum Foil Pan. DIRECTIONS: Wash and cut russet potatoes (skin on] into 1/2\" x 1/2\" chunks. Slice squash and mushrooms 1/4\" thickness. Chop onions into 1/2\" x 1/2\" pieces. Cut bacon into 1\" pieces. Add potatoes, squash, bacon, mushrooms, onions, tomatoes, and jalapenos to aluminum pan. Blend well. Top with corn on the cob. Cut butter into 10 portions. Place portions on top of mixture at equal distance from each other. Sprinkle with Vegetable Magic, salt, and pepper. Cover with aluminum foil. Grill or bake at 350 degrees for 1 hr 30 minutes or until veggies are tender. Check after 45 minutes and every 15 minutes after. Remove from oven. Serve.
[Name] TIBS Texas Beans [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-03-05T17:05:00Z [Description] This recipe is a family and friend favorite. My son would have this side dish with every meal if I was willing to make it for him. It compliments several main dishes but I like it best with Brisket, BBQ Addiction Sauce, and Grilled Potatoes And Veggies. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Beans", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "10", "10", "1/2", NA] [RecipeIngredientParts] ["diced tomatoes", "bacon", "fresh mushrooms", "unsalted butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.3 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 6.5 [SodiumContent] 1479.5 [CarbohydrateContent] 38.9 [FiberContent] 10.0 [SugarContent] 13.9 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain 2 cans of ranch style beans. Add to pot. Drain 1 can of diced tomatoes. Add to pot. Cut 2 slices of thick cut bacon into 1 \" pieces. Add to pot. Add remaining ingredients. Stir to blend. Cook covered over medium heat for 40 minutes. Stirring occasionally. Serve.
[Name] Mary Ross' Treacle Scones [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-03-05T17:05:00Z [Description] Make and share this Mary Ross' Treacle Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "4", "1", "1", "2"] [RecipeIngredientParts] ["self raising flour", "caster sugar", "milk", "butter", "salt", "egg", "treacle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.8 [FatContent] 7.7 [SaturatedFatContent] 4.6 [CholesterolContent] 32.5 [SodiumContent] 82.2 [CarbohydrateContent] 31.6 [FiberContent] 0.9 [SugarContent] 5.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 14-16 Scones [RecipeInstructions] Preheat oven to 450 F / 230 C. Rub together flour, salt and butter. Blend in sugar. Mix together egg, treacle and milk and combine with dry ingredients. Blend to form a stiff dough. On a floured surface, roll out dough to 1/2 inch thick, and cut into squares, rounds or whatever. Optional: Use another egg to make egg wash for scones. Bake at 450 for 12 minutes.
[Name] Guacamole [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-05T17:06:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Avocado [Keywords] ["Fruit", "Vegetable", "Mexican", "South American", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "3", "3 -4", "2"] [RecipeIngredientParts] ["avocados", "lime", "salt", "cayenne pepper", "red onion", "fresh cilantro", "garlic cloves", "roma tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.6 [FatContent] 17.8 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 476.4 [CarbohydrateContent] 15.0 [FiberContent] 9.2 [SugarContent] 2.5 [ProteinContent] 3.1 [RecipeServings] 5.0 [RecipeYield] 1 big bowl [RecipeInstructions] Mix all the ingredients above together and try to refrigerate it for an hour. The heat in the Jalapenos is in the white veins so if you take care to remove the white veins and seeds you'l get the flavor of the fresh jalapenos with overpowering heat. This recipe is heavy on the garlic (about 3x what was originally recommended] so if you aren't a huge fan of garlic, try scaling that back. Squeeze another lime over the mixture and remix.
[Name] Meatloaf for People Who Hate Meatloaf [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2019-03-05T18:39:00Z [Description] I have converted several people with this recipe. I got the basic recipe from ATK's Best New Recipes Cookbook and added my own tweaks. I generally triple the glaze recipe so as to have plenty for leftovers. The bacon is optional but does add great flavor and crunch. Another option is to substitute 2/3 cup of instant oats run through the food processor for several pulses for the cracker or bread crumbs. You can use them whole, but they give the loaf an odd texture that disappears when they are ground a little. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1/4", "1", "1", "3", "2", "1/2", "1", "1/2", "1/4", "2", "1", "1", "1/2", "1 1/2", "1 1/2", "2/3", "8"] [RecipeIngredientParts] ["ketchup", "brown sugar", "Dijon mustard", "spicy brown mustard", "butter", "onion", "garlic cloves", "eggs", "dried thyme", "salt", "ground black pepper", "cayenne", "Dijon mustard", "spicy brown mustard", "Worcestershire sauce", "liquid smoke", "plain yogurt", "ground beef", "ground pork", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.4 [FatContent] 63.3 [SaturatedFatContent] 23.6 [CholesterolContent] 254.3 [SodiumContent] 1313.4 [CarbohydrateContent] 24.9 [FiberContent] 0.9 [SugarContent] 16.2 [ProteinContent] 49.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the glaze: Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven. For the meatloaf: Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage. Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool. Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture. With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula. Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.
[Name] Best One-Pot Vegetarian Linguine [AuthorId] 2002350086 [AuthorName] PDCEats [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-03-05T19:26:00Z [Description] Make and share this Best One-Pot Vegetarian Linguine recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1", "4", "1/2", "2", "2", "2", "4 1/2", "1/4"] [RecipeIngredientParts] ["linguine", "cherry tomatoes", "onion", "garlic cloves", "red pepper flakes", "basil", "olive oil", "fresh ground pepper", "water", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.4 [FatContent] 10.1 [SaturatedFatContent] 2.3 [CholesterolContent] 5.5 [SodiumContent] 115.0 [CarbohydrateContent] 71.9 [FiberContent] 4.7 [SugarContent] 5.8 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. 2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
[Name] Mardi Gras Party Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT2H30M [TotalTime] PT3H [DatePublished] 2019-03-05T20:37:00Z [Description] Eunice Surles won the Bake-Off for her delicious butterscotch and coconut filled Mardi Gras cake. This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1959. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1/4", "2 1/4", "1 1/4", "1", "1", "1/2", "1", "1/2", "3", "1/2", "1", "1/2", "1/3", "1/3", "1", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "all-purpose flour", "unbleached flour", "sugar", "baking soda", "salt", "baking powder", "buttermilk", "shortening", "eggs", "sugar", "cornstarch", "half-and-half", "evaporated milk", "water", "egg", "margarine", "butter", "coconut", "brown sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.8 [FatContent] 29.2 [SaturatedFatContent] 13.4 [CholesterolContent] 80.3 [SodiumContent] 417.0 [CarbohydrateContent] 67.5 [FiberContent] 2.4 [SugarContent] 47.5 [ProteinContent] 7.4 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["For the cake:", "Heat oven to 350 degrees F Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.", "Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, all remaining cake ingredients and cooled butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pans.", "Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.", "For the filling:", "In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in margarine or butter, coconut and nuts; cool slightly.", "For the seafoam cream:", "In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.", "To Assemble:", "Place 1 cake layer, top side down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within 1/2 inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator." ]
[Name] Simmered Mixed Greens [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-05T20:53:00Z [Description] Make and share this Simmered Mixed Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/2", "1 -2", "1", "1 -2", "2", "2"] [RecipeIngredientParts] ["canola oil", "sweet onions", "swiss chard", "smoked ham hock", "kosher salt", "apple cider vinegar", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.5 [FatContent] 8.4 [SaturatedFatContent] 0.8 [CholesterolContent] 1.8 [SodiumContent] 1498.5 [CarbohydrateContent] 20.2 [FiberContent] 7.3 [SugarContent] 6.4 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add all greens in batches; cook, stirring frequently, until wilted. Add stock, ham hock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until greens are tender, about 25 minutes. Remove ham hock; stir in vinegar. Serve immediately.  .