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[Name] French Quarter Cheese Spread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-03-05T22:01:00Z [Description] Make and share this French Quarter Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "onion", "garlic clove", "butter", "dark brown sugar", "Worcestershire sauce", "prepared mustard", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.1 [FatContent] 33.7 [SaturatedFatContent] 13.3 [CholesterolContent] 62.0 [SodiumContent] 205.8 [CarbohydrateContent] 13.6 [FiberContent] 1.8 [SugarContent] 11.0 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers.
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[Name] Fried Catfish Fingers With Country Remoulade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-03-05T23:51:00Z [Description] Make and share this Fried Catfish Fingers With Country Remoulade recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", NA, "4", "1", "1", "1", "1", "2 -3", "1", "1", "1/2", NA] [RecipeIngredientParts] ["Dijon mustard", "catfish fillet", "white cornmeal", "yellow cornmeal", "all-purpose flour", "mayonnaise", "fresh lemon juice", "celery", "green onions", "fresh chives", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2211.4 [FatContent] 226.2 [SaturatedFatContent] 38.3 [CholesterolContent] 62.3 [SodiumContent] 997.5 [CarbohydrateContent] 28.7 [FiberContent] 4.1 [SugarContent] 1.3 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare the fish: Line a plate with paper towels and set by the cooktop. In a large bowl, stir together the mustard, egg white and hot Sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour. In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350°F. Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared paper towel lined plate. Taste and adjust for seasoning with salt and pepper. Serve with the remoulade. To prepare the remoulade: Thoroughly combine the mayonnaise, mustard, lemon juice, celery, onions, chives, garlic and hot sauce; taste and add salt and pepper. Refrigerate for at least one hour before serving, will keep, refrigerated, in an airtight container for up to three days; serve chilled. Makes about 1 1/2 cups.
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[Name] Stuffed Poblano Peppers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-03-06T00:06:00Z [Description] Make and share this Stuffed Poblano Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "2", NA] [RecipeIngredientParts] ["corn kernel", "red onion", "olive oil", "garlic cloves", "plum tomato", "long-grain rice", "canned black beans", "monterey jack pepper cheese", "fresh cilantro", "kosher salt", "ground cumin", "cream cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.0 [FatContent] 12.8 [SaturatedFatContent] 4.5 [CholesterolContent] 16.8 [SodiumContent] 658.4 [CarbohydrateContent] 57.5 [FiberContent] 9.7 [SugarContent] 1.9 [ProteinContent] 14.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to broil. Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Slice the poblano peppers in half lengthwise and scoop out the insides; set aside. Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute. In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese or cream cheese. Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro.
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[Name] Mock Turtle Soup [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2019-03-06T00:29:00Z [Description] Make and share this Mock Turtle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/3", "2", "1", "2", "3", "2", "1", "1/2 - 1", "1/3", "3", "2", "6", "1", "2", NA, "1", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["canola oil", "yellow onion", "celery ribs", "bay leaves", "fresh thyme", "paprika", "cayenne pepper", "all-purpose flour", "garlic cloves", "tomato puree", "Worcestershire sauce", "Thai fish sauce", "lemon", "fresh Italian parsley", "green onion top", "dry sherry", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.5 [FatContent] 14.6 [SaturatedFatContent] 3.2 [CholesterolContent] 153.5 [SodiumContent] 671.2 [CarbohydrateContent] 11.1 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a heavy soup pot over medium-high heat warm the oil. Add the ground veal and cook while stirring frequently until brown on all sides, about 5 to 8 minutes. Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste. Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate. Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional]. Season with salt and pepper. Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend. After your soup has simmered for 1 hour, add the lemon juice, parsley and green onions. Stir mixture well and let simmer another 30 minutes. Remove the bay leaves; taste and adjust seasonings. Ladle into warm bowls. Pour about a tablespoon of sherry into each bowl (or amount desired]. Peel and finely chop the hard boiled eggs. Spoon over top of soup. Serve at once.
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[Name] Ham and Gruyere Panini [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-03-06T01:45:00Z [Description] Excerpted From Cast Iron Cooking By Dwayne Ridgaway: The sweetness of caramelized onions adds a delicious flavor to the combination of Black Forest ham and Gruyere cheese. Soften your butter and combine with Gorgonzola cheese ahead of time so the flavors have time to intensify. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Cheese", "Meat", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "1/2", NA, "4", "4", "1", "8"] [RecipeIngredientParts] ["red onions", "unsalted butter", "fresh tarragon", "parsley", "sugar", "salt", "black pepper", "gorgonzola", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.0 [FatContent] 49.4 [SaturatedFatContent] 26.9 [CholesterolContent] 178.4 [SodiumContent] 2275.1 [CarbohydrateContent] 30.7 [FiberContent] 3.8 [SugarContent] 3.8 [ProteinContent] 41.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a well-seasoned cast iron skillet heat 2 tablespoons of the butter over medium-high heat. Add the onion and cook for 2 minutes, turning, until tender. Reduce heat to low, sprinkle onion with sugar, salt, and black pepper, and cook for 20 minutes, stirring occasionally, until well caramelized.Remove from heat and toss with tarragon and parsley; set aside to cool. Using 2 tablespoons of softened butter, brush the outsides of each roll half with butter.", "Using a fork, combine the remaining 2 tablespoons of softened butter with Gorgonzola cheese into a smooth spread. Spread the insides of each roll half with the Gorgonzola spread. Add caramelized onion mixture to each sandwich, dividing evenly.Top each with one-quarter of the ham, them layer with the Gruyere cheese. Top with remaining roll half and place on a hot Lodge grill pan. Press with a hot panini press, cooking on both sides for 7 minutes, until the cheese is melted. Remove and serve hot." ]
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[Name] Maple-Soy Glazed Salmon Steaks [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2019-03-06T18:06:00Z [Description] Balance of salty and sweet and the depth of flavor the maple syrup offers to this salmon is exceptional. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/00/1qAOlRkTtWChNK2tkNAl_EC_Maple-soy%20glazed%20salmon%20steak.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "3", "2", "600", "4", "3", "1"] [RecipeIngredientParts] ["maple syrup", "soy sauce", "garlic cloves", "salmon steaks", "olive oil", "fresh chives", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 511.3 [FatContent] 33.7 [SaturatedFatContent] 6.5 [CholesterolContent] 82.5 [SodiumContent] 846.4 [CarbohydrateContent] 19.2 [FiberContent] 0.3 [SugarContent] 16.1 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together maple syrup, soy sauce and garlic in a bowl. Place salmon steaks in a shallow dish and pour the mixture evenly over them. Cover and refrigerate for 30 minutes, rotating salmon once halfway through. Transfer marinated salmon into the baking dish greased with olive oil (save the marinade]. Sprinkle with chives and bake in the oven at 200°C until salmon is cooked through, about 15 minutes. Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook for several minutes, stirring frequently, until reduced to ¼ cup. Serve salmon warm with 1 Tbs of the maple soy- glaze drizzled over top and black pepper and chives if desired.
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[Name] Steak Taco Salad [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-03-06T19:27:00Z [Description] Cook the skirt steak to medium so that it's less chewy than it would be at medium-rare. You can substitute 1 cup of store-bought pico de gallo for the homemade version. Cook’s Country. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1 1/2", "1/2", "1/2", "2", "1 1/2", "1", "1", "1/4", "3/4", "1/2", "1/2", "1/2", "1", "1", "15", "2", "1", NA, "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "red onions", "fresh cilantro", "fresh lime juice", "avocado", "buttermilk", "fresh cilantro", "lime juice", "garlic clove", "salt", "pepper", "chili powder", "ground cumin", "salt", "pepper", "pinto beans", "romaine lettuce hearts", "monterey jack cheese", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.3 [FatContent] 30.8 [SaturatedFatContent] 10.9 [CholesterolContent] 100.1 [SodiumContent] 1172.5 [CarbohydrateContent] 47.1 [FiberContent] 20.3 [SugarContent] 7.3 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] FOR THE PICO DE GALLO: Combine all ingredients in bowl and set aside. FOR THE DRESSING: Process all ingredients in blender until smooth, about 60 seconds. FOR THE STEAK: Combine chili powder, cumin, ½ teaspoon salt, and 1/2 teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch cast iron skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium], 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil and let rest for 5 minutes. FOR THE SALAD: Toss beans, lettuce and 1/2 cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak and remaining 1/2 cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.
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[Name] Pan-Roasted Pear Salad [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-03-06T19:52:00Z [Description] A salad with a vinaigrette made with maple syrup that complements the flavor of caramelized pears while chives, crispy bacon and crumbled blue cheese add bold, salty counterpoints. For the best texture, try to buy pears that are just shy of fully ripe; they should yield slightly when pressed. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "2", "5", "1/4", "3", NA, "2", "1/4", "4"] [RecipeIngredientParts] ["bacon", "bosc pears", "sugar", "cider vinegar", "maple syrup", "romaine lettuce hearts", "chives", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.9 [FatContent] 19.9 [SaturatedFatContent] 6.0 [CholesterolContent] 17.8 [SodiumContent] 328.1 [CarbohydrateContent] 29.4 [FiberContent] 7.2 [SugarContent] 18.8 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon in 12-inch nonstick or cast iron skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Discard fat and wipe skillet clean with paper towels. Halve each pear and then scoop out the core and seeds. Halve each half to make quarters; keeping the peels on. Toss pears and sugar together in bowl. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Cook pears, cut sides down, until well browned, 2 to 4 minutes per side, redistributing as needed for even browning. Transfer pears to large plate and let cool completely, about 30 minutes. Whisk vinegar, maple syrup, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1/4 cup oil together in large bowl. Add lettuce and chives and gently toss to combine. Season with salt and pepper to taste. Transfer to serving platter and top with blue cheese, bacon, and pears. Serve.
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[Name] Grilled Chimichurri Hanger Steak With Sweet Potatoes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2019-03-06T20:09:00Z [Description] Make and share this Grilled Chimichurri Hanger Steak With Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Steak", "Potato", "Vegetable", "Meat", "South American", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1/2", "5 1/2", "1", "1", "2", "1/2", "1/4", "1/4", "3", "2", NA] [RecipeIngredientParts] ["olive oil", "salt", "pepper", "garlic cloves", "shallot", "Italian parsley", "oregano", "red wine vinegar", "extra virgin olive oil", "salt", "sugar", "red pepper flakes", "sweet potatoes", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.4 [FatContent] 20.4 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 1511.6 [CarbohydrateContent] 22.1 [FiberContent] 3.6 [SugarContent] 4.4 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["CHIMICHURRI SAUCE:", "Mix together all of the ingredients and allow the sauce to sit at room temperature for a minimum of 1 hour to allow the flavors of the sauce to develop.", "GRILLED HANGER STEAK:", "Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.", "Brush the meat with oil and season well with salt and pepper. Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until the desired doneness is achieved.", "Allow to rest briefly before serving, cut across the grain. Serve with the chimichurri sauce.", "GRILLED SWEET POTATOES:", "Rinse and brush the sweet potatoes and dry thoroughly. Leave the peels on and cut them on a bias into half-inch slices.", "In a large bowl, add the olive oil, salt, and pepper. Add the cut sweet potatoes to the bowl and toss them to coat.", "Grill the sweet potatoes over direct heat, turning once, until marked on both sides, about 3 minutes per side. Turn the sweet potatoes over and move to indirect heat. Grill the potatoes, covered and turning as necessary, until tender throughout, about 6 to 8 minutes." ]
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[Name] Lemon-Garlic Chicken and Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-03-06T21:53:00Z [Description] Make and share this Lemon-Garlic Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "4", "2 1/2", "1", "3", "1 1/4", "2 -3", "1/4", "2 1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["skinless chicken thighs", "kosher salt", "ground black pepper", "onions", "long-grain rice", "garlic", "crushed red pepper flakes", "chicken broth", "fresh lemon juice", "fresh parsley", "lemon slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.5 [FatContent] 12.0 [SaturatedFatContent] 2.3 [CholesterolContent] 81.8 [SodiumContent] 2019.7 [CarbohydrateContent] 61.1 [FiberContent] 3.2 [SugarContent] 6.1 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Kitchen Tip: To sear lemon slices, heat 2 teaspoons oil in a skillet over medium-high heat. Add lemon slices; cook, turning frequently, until browned, about 2 minutes. Preheat oven to 350°. In a 12-inch cast-iron skillet, heat oil over medium-high heat. When oil is hot, reduce heat to medium. Sprinkle chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Working in batches, add chicken to skillet; cook, turning occasionally, until browned, about 6 minutes. Remove from skillet. Add onion to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice, garlic and red pepper; cook for 2 minutes. Add broth, lemon juice, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper; bring to a boil over medium-high heat. Remove from heat; arrange chicken in rice mixture. Bake, covered, until rice is tender and a thermometer inserted in thickest portion of chicken registers 165°, about 35 minutes. Let stand, covered, for 10 minutes. Sprinkle with parsley. Garnish with seared lemon slices, if desired.
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[Name] TIBS Chicken Wings [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2019-03-06T22:49:00Z [Description] Whether you add sauce to the wings or not, you will thoroughly enjoy these chicken wings. Crisp and tasty. A game day favorite. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "1/4", "2", "2", "2", "2", "1", "1", "1", "1", "1/4", "1/4", NA, "2", NA] [RecipeIngredientParts] ["chicken wings", "sugar", "chili powder", "black pepper", "lemon pepper", "rubbed sage", "dried basil", "ground rosemary", "cayenne pepper", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.0 [FatContent] 30.2 [SaturatedFatContent] 8.4 [CholesterolContent] 141.5 [SodiumContent] 296.8 [CarbohydrateContent] 27.6 [FiberContent] 3.1 [SugarContent] 17.4 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the rub, combine all seasonings until well blended. Set Aside. Rinse the wings in cold water and pat dry. Place the wings in a large bowl. Sprinkle chicken with 2 ounces of the rub until each wing is uniformly seasoned. Place the wings in a 275 degree preheated smoker. Use an equal amount of Hickory and Applewood smoking chips. Smoke wings for 1.5 hours. After 45 minutes, sprinkle rub over wings on both sides. Resume smoking. Remove wings and place them in the freezer for 1 hour. Preheat deep fryer to 350 degrees using lard oil. Fry wings for 2 minutes until they brown and float to the top. Remove wings from fryer, allow to drain for a short period. Add wings to a large bowl. Add 2 ounces (or more] of your favorite bbq sauce. I use TIBS BBQ Addiction Sauce or a 1/2 and 1/2 mix of Rufus Teague & Head Country Original. Toss wings in bbq sauce until thoroughly coated. Serve.
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[Name] TIBS Garlic & Lime Potato Chips [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT2M [PrepTime] PT1H10M [TotalTime] PT1H12M [DatePublished] 2019-03-06T22:50:00Z [Description] This is a great homemade potato chip recipe that compliments burgers and sandwiches. It also makes for a great snack. Word to the wise, make a lot. They go fast. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Brunch", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["russet potatoes", "lime juice", "garlic juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.6 [CarbohydrateContent] 74.7 [FiberContent] 8.6 [SugarContent] 4.9 [ProteinContent] 8.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine lime and garlic juice in large bowl. Set aside. Slice russet potatoes (skin on or off] razor thin. Add to lime and garlic marinade. Allow potatoes to marinate for 30 minutes to an hour. Heat deep fryer to 375 degrees. Add potatoes a few at a time. They will cook quickly. Turn as you see browning around edges of potato chip. Flip chips and continue frying for a few seconds. Remove potatoes from fryer. Pat dry with paper towels. Place potatoes in a large bowl. Toss and salt to taste. Remove potatoes from bowl. Store in airtight container or ziploc bags. Or serve immediately.
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[Name] TIBS Spread-The-Word French Fries [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2019-03-06T22:51:00Z [Description] I'm a steak and potatoes, burger and fries kind of guy. Over the years, I have researched extensively into the art of making a great fry. I have traveled all over the United States and ate fries in some of the most legendary eateries this great country has to offer. Through trial, error and observing others, I came up with this recipe. My friends and family love it. Try it and I think you will agree, this is the art of the french fry down to a science. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "10", "2", "1/4", "1/3", NA, NA, NA] [RecipeIngredientParts] ["russet potatoes", "water", "white corn syrup", "sugar", "white vinegar", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 47.9 [CarbohydrateContent] 85.6 [FiberContent] 8.1 [SugarContent] 18.4 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean and skin potatoes (if desired]. Cut potatoes into 1/4 thick (or thicker if desired] fries. In large pot, combine the water, corn syrup, sugar, and vinegar. Mix thoroughly. NOTE: I use Spring Water. Refrigerated. Add fries to pot. Set in refrigerator for 1 - 2 hours. Heat deep fryer to 325 degrees. Add potatoes. Cook for 2 - 3 minutes. Remove, pat dry and place on sheet pan or in large bowl in freezer. Heat deep fryer to 375 degrees. Remove potatoes from freezer and place in deep fryer basket(s]. Toss and season lightly with salt and pepper. Fry 3 - 5 minutes or until golden brown. Remove fries from oil, drain briefly, and then pat dry. Salt and pepper to taste. Serve.
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[Name] Sausage Breakfast Muffins [AuthorId] 152393 [AuthorName] Denise in da Kitchen [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-03-06T22:52:00Z [Description] My diabetic husband hates eating breakfast when he is pressed for time. Of course this would usually mean a quick trip to McDonald's for a greasy, unhealthy meal on the way. I like to make these for him so he can eat them in the car on his way to work. I found this tasty recipe in Taste of Home and tweaked it a little to suit our tastes. With sausage, corn bread and eggs, they have everything you would want in a breakfast. To make it even quicker, I like to freeze 2 muffins in a sandwich baggie, then place all baggies in a gallon freezer bag to freeze. When needed, all I do is pop 2 frozen muffins in the microwave for 1 minute. Along with a cup of coffee, he's all set for an on-the-go breakfast with no time to waste. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "3", "1/8", "1/8", "1", "1"] [RecipeIngredientParts] ["breakfast sausage", "eggs", "seasoning salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.1 [FatContent] 12.1 [SaturatedFatContent] 4.7 [CholesterolContent] 72.7 [SodiumContent] 382.3 [CarbohydrateContent] 14.2 [FiberContent] 1.3 [SugarContent] 4.2 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400 degrees. Spray 12 muffin cups well with cooking spray. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat. In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
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[Name] Tart Cranberry Muffins [AuthorId] 152393 [AuthorName] Denise in da Kitchen [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-03-06T22:53:00Z [Description] On busy mornings, my diabetic husband likes to eat on the go. I found this recipe on Taste of Home and adapted it to suit a diabetic diet. To make it even quicker, I will place 2 muffins in a sandwich bag, and all sandwich bags in a gallon freezer bag, then freeze them. To serve I just microwave 2 muffins for 1 minute, pour him a cup of coffee in his Yeti cup, and he's good to go! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "1/4", "1/4", "1", "1/2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["white whole wheat flour", "Splenda sugar substitute", "baking powder", "salt", "baking soda", "egg", "butter", "water", "cranberries", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.4 [FatContent] 5.9 [SaturatedFatContent] 1.7 [CholesterolContent] 20.6 [SodiumContent] 128.6 [CarbohydrateContent] 18.0 [FiberContent] 2.7 [SugarContent] 4.6 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] ["Preheat oven to 350 degrees. Spray muffin cups with cooking spray. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.", "Fill muffin cups two thirds full. Bake 20 - 23 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from muffin tins to a cooling rack.", "Note: Be sure to use either fresh or frozen cranberries. If frozen, do not thaw." ]
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[Name] HOMEMADE POP TARTS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-03-07T14:31:00Z [Description] With this recipe, now you can make these fun and delicious pastries at home. If you have little ones around, they can help you make them! VIDEO https://www.youtube.com/watch?v=8ah1qS_1uZk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vGwKrH4sSViZzo1k54u9_Pop-Tarts-2_Fotor-CROP-1024x760.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "2", "1", "3/4", "1", "1/4", "1/8", "2"] [RecipeIngredientParts] ["cornstarch", "confectioners' sugar", "milk", "pure vanilla extract", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.1 [FatContent] 24.1 [SaturatedFatContent] 6.0 [CholesterolContent] 0.4 [SodiumContent] 391.4 [CarbohydrateContent] 85.5 [FiberContent] 3.2 [SugarContent] 41.0 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 5-6 pastries [RecipeInstructions] Preheat oven to 350ºF. In a small pot over medium-high, combine jam and cornstarch mixture; bring to a boil. Reduce heat to medium-low and simmer for 2 minutes; remove from heat and let it cool. Roll 1 dough to a rectangle and cut pieces of 5 ½ x 3 ½-inches, making 5 tarts (or cut smaller if desired]. Transfer to a baking sheet lined with a silicone mat; brush egg wash and scoop jam mixture leaving a border around the edges. Roll the 2nd dough to a rectangle and cut pieces slightly bigger than the first ones. Place them over the jam mixture, pressing down around the edges. Roll up the bottom and top dough together preventing the filling from escaping. Use the tines of a fork to crimp the edges ot the tarts. Brush the top with the remaining egg wash and poke some holes of top to let the steam escape. Transfer to preheated oven and bake until crust turns light golden brown, about 25 to 30 minutes. Remove from the heat and cool completely. To make icing, combine all the ingredients together in a small bowl. When tarts are at room temperature, spoon icing on top and spread it with the back of the spoon. For the finishing touch, add colorful sprinkles.
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[Name] Cranberry Raisin Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2019-03-07T22:02:00Z [Description] Make and share this Cranberry Raisin Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/7LOZlzr4Ssi1tDgygNK3_1.jpg" [RecipeCategory] Breads [Keywords] ["Fruit", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1/2", "1/4", "1/3", "1 1/4", "4", "3/4", "3/4"] [RecipeIngredientParts] ["active dry yeast", "butter", "milk", "warm water", "all-purpose flour", "dried cranberries", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.8 [FatContent] 3.0 [SaturatedFatContent] 1.6 [CholesterolContent] 6.7 [SodiumContent] 25.6 [CarbohydrateContent] 30.4 [FiberContent] 1.9 [SugarContent] 8.4 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] 2 Loaves [RecipeInstructions] Mix yeast with warm, not hot, water. Let stand 10 minutes. In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture. Stir in the cranberries and raisins. Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes. Form dough into a ball and place in a large greased bowl, turning once to coat. Cover with a clean towel and let rise in a warm place until doubled, about one hour. Punch down and divide dough in half. Form each half into a loaf and place in two greased 9\" x 5\" bread pans. Cover with towel and let rise in pans for 30 to 45 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped. Let cool on rack for 10 minutes. Loosen edges with a sharp knife. Turn out onto rack and let cool completely.
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[Name] Chipotle-Barbecue Meatballs (Or Cocktail Sausages) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-03-07T22:10:00Z [Description] Chipotle-Barbecue Sausage Bites: Substitute 2 (16-oz.) packages cocktail-size smoked sausages for meatballs. Proceed with recipe as directed, decreasing water to 1/2 cup and simmering mixture 15 minutes. From Southern Living. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1 1/2", "1"] [RecipeIngredientParts] ["barbecue sauce", "chipotle chiles in adobo", "adobo sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 632.2 [CarbohydrateContent] 55.9 [FiberContent] 0.9 [SugarContent] 39.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 12 Appetizers [RecipeInstructions] Whisk together first 4 ingredients and 1 1/2 cups water in a Dutch oven. Bring to a boil over medium-high heat. Add meatballs; return to a boil. Reduce heat to medium and simmer, stirring occasionally, 40 to 45 minutes. (Sauce will thicken.] . Keep warm in a slow cooker on WARM or LOW, if desired.
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[Name] Blue Cheese Rib Eye Steaks [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2019-03-07T22:35:00Z [Description] Make and share this Blue Cheese Rib Eye Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] "Meat" [RecipeIngredientQuantities] ["2", "5", NA, "2", "3", "3", "2", "2", "1", "1", "3/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["blue cheese", "fresh coarse ground black pepper", "canola oil", "unsalted butter", "fresh thyme", "fresh rosemary", "garlic cloves", "unsalted butter", "shallot", "heavy cream", "Worcestershire sauce", "kosher salt", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 911.6 [FatContent] 90.5 [SaturatedFatContent] 49.4 [CholesterolContent] 236.6 [SodiumContent] 1777.2 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 17.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight. Let the steaks sit at room temperature for 20 minutes. Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels. Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes. For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
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[Name] TIBS CINNAMON & SPICE SWEET POTATO FRIES [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT6M [PrepTime] PT1H [TotalTime] PT1H6M [DatePublished] 2019-03-08T00:09:00Z [Description] Sweet potato fries are a Southern boy's soul food. The combination of cinnamon, spices, and sweet potato make this recipe one to die for. It's that good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "10", "2", "1/4", "1/3", NA, "2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "water", "white corn syrup", "sugar", "white vinegar", "brown sugar", "dried mustard", "chili powder", "paprika", "cayenne pepper", "cinnamon", "salt", "allspice", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 667.6 [CarbohydrateContent] 44.3 [FiberContent] 3.7 [SugarContent] 21.9 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add water, sugar, corn syrup, and vinegar to a large pot. I use spring water. Combine thoroughly. Skin potatoes and cut into 1/4 inch thick fries (or thicker if desired]. Add potatoes to pot. Place in fridge. Allow to marinate for 1 hour. In a bowl or ziploc bag, combine seasoning ingredients. Mix thoroughly. Pour into a salt shaker or an empty seasoning bottle. Set aside. Heat deep fryer to 325 degrees. Add fries and fry for 2-3 minutes. Remove, pat dry, and using a sheet pan or large bowl, place them in the refrigerator. Heat deep fryer to 375 degrees. Remove fries from freezer and place into basket. Over the sink, toss and season fries with seasoning. Fry fries for 3 minutes. Remove. Pat dry. Season to taste with seasoning. Serve.
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[Name] Southern Indian Spices for Vegetables [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2019-03-08T00:52:00Z [Description] Make and share this Southern Indian Spices for Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/8", "5", "3"] [RecipeIngredientParts] ["brown mustard seeds", "Urad Dal", "cumin seed", "hing"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.6 [FatContent] 14.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 7.1 [FiberContent] 1.5 [SugarContent] 3.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a small frying pan put the oil, mustard seeds, urad dal (split white not whole], and cumin seeds. Tear each of the dried chilies into 2-3 pieces and add to the mixture.", "Heat over high heat.", "To cook evenly, keep moving the spices around as the spices cook.", "After the mustard seeds start popping and the urad dal turns a very light brown, quickly sprinkle in the hing and remove from heat.", "You can then stir the spices into cooked lentils or vegetables.", "Variations: You may also add 1/4 teaspoons fenugreek seeds (methi] and/or 1 teaspoon chana dal, depending on which vegetables you are adding the spices to." ]
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[Name] TIBS Bullseye Onion Rings [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2019-03-08T03:07:00Z [Description] Make and share this TIBS Bullseye Onion Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Onions", "Vegetable", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/4", "1/4", "1", "2", "1 1/2 - 2", "1", NA] [RecipeIngredientParts] ["onions", "all-purpose flour", "cornmeal", "onion powder", "sugar", "salt", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.2 [FatContent] 5.5 [SaturatedFatContent] 2.7 [CholesterolContent] 59.3 [SodiumContent] 1240.0 [CarbohydrateContent] 66.5 [FiberContent] 5.4 [SugarContent] 8.1 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put the flour, cornmeal, onion powder, sugar, and salt in a large bowl. Add 1-1/2 cups milk, the egg, and 1/2 cup water. Whisk until slightly lumpy. It should have the consistency of pancake batter. If it's too thick, add 1/4 cup milk or more to thin it down.", "Put the oil in your deep fryer and preheat to 375 degrees (or in a deep pot and measure the oil temperature with a deep frying thermometer]. Dip the onion rings in the batter. Fry 3 or 4 coated rings at a time, turning the rings when they float to the top. Continue turning the rings until they are golden brown, 3-5 minutes. Remove the rings from the oil and drain on paper towels. Serve." ]
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[Name] TIBS CHICKEN FRIED STEAK [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-03-08T04:51:00Z [Description] Nothing says Southern Cuisine like Chicken Fried Steak. My Mom made one of the best chicken fried steaks around. But she never was one for measurements. It was always a little bit of this, a pinch of that. So I was on my own to figure out her secret that made hers better than most others I had tasted. The key is in the technique and the batter. Many recipes require the use of 2-3 eggs. This recipe does not. Which makes for a lighter textured crust full of flavor. This is my own recipe that I came up with. I've been making this recipe for over 25 years. It is a favorite of family and friends. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Meat", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "garlic juice", "black pepper", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 765.5 [FatContent] 32.5 [SaturatedFatContent] 13.6 [CholesterolContent] 229.1 [SodiumContent] 206.8 [CarbohydrateContent] 55.0 [FiberContent] 2.0 [SugarContent] 0.3 [ProteinContent] 59.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In dish or bowl, mix flour, garlic salt and black pepper. Set aside. Mix egg and milk in separate bowl or dish. Set aside. Heat lard in large skillet on medium heat. Baste both sides of meat with garlic juice. Dip meat in flour mixture. Then dip into egg mixture. Dip once more in flour mixture. Add steaks to hot oil and cook until done on both sides. Flipping steaks once. Drain on paper towels. Serve with gravy.
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[Name] Chicken in Adobo [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-03-08T19:32:00Z [Description] Lightly toasting the chiles removed their bitterness. Warmed flour tortillas helped wipe up any extra sauce. Cook’s Country [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1/4", "2", "2", "1", "1 3/4", "1", "3", "2", "1", "5", "1", "2", "1", "1/2", "3", "4 -6", "4"] [RecipeIngredientParts] ["dried ancho chile", "chicken broth", "cider vinegar", "orange zest", "brown sugar", "table salt", "black pepper", "chicken pieces", "onion", "garlic cloves", "tomato paste", "dried oregano", "ground cumin", "ground cinnamon", "fresh cilantro", "lime wedges", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.0 [FatContent] 44.5 [SaturatedFatContent] 11.3 [CholesterolContent] 155.2 [SodiumContent] 1925.9 [CarbohydrateContent] 49.1 [FiberContent] 4.5 [SugarContent] 7.5 [ProteinContent] 47.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place guajillos and anchos on rimmed baking sheet. Bake until fragrant and guajillos are deep red and have curled edges, about 7 minutes. Immediately transfer chiles to bowl and cover with hot water. Let stand until pliable, about 5 minutes. Drain chiles and transfer to blender. Add broth, vinegar, orange juice, sugar, 1¼ teaspoons salt, and ½ teaspoon pepper and process until smooth, 1 to 2 minutes, scraping down sides of blender jar as needed. Set aside adobo. Pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining 1/2 teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, about 4 minutes per side. Transfer to plate. Add onion to now-empty pot and reduce heat to medium. Cook until softened, about 4 minutes. Stir in garlic, tomato paste, oregano, cumin, cinnamon, and orange zest and cook until fragrant, about 30 seconds. Whisk in adobo until combined. Return chicken, skin side up, to pot along with any accumulated juices; bring to simmer. Transfer pot to oven and bake, uncovered, until chicken is tender and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 35 to 40 minutes. Transfer chicken to platter. Stir sauce to combine and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with cilantro. Serve with lime wedges and warmed tortillas.
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[Name] Shrimp Stuffed Poblano Peppers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-08T21:53:00Z [Description] Make and share this Shrimp Stuffed Poblano Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Peppers", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "8", "1", "4", "4", "10", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "shrimp", "manchego cheese", "basil leaves", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.5 [FatContent] 24.5 [SaturatedFatContent] 12.7 [CholesterolContent] 187.8 [SodiumContent] 1134.0 [CarbohydrateContent] 22.3 [FiberContent] 6.2 [SugarContent] 5.3 [ProteinContent] 31.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. Flip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins. Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish. Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings. Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up. Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl. Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Add to the mixing bowl. Add cheeses, basil and hot sauce. Mix well. Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference. Top with fresh cilantro and serve with extra hot sauce!
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[Name] TIBS Southern Fried Green Tomatoes [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2019-03-09T01:31:00Z [Description] Fried green tomatoes are a part of Southern food culture. The slight sour flavor combines well with a crunchy coating. They are often served in Southern restaurants as a side or a topping for sandwiches and burgers. Cooked right, they are hard to pass up. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["4 -6", "2", "2", NA, NA, NA, "2", "1", "6"] [RecipeIngredientParts] ["green tomatoes", "all-purpose flour", "cornmeal", "salt", "black pepper", "milk", "egg", "bacon grease"] [AggregatedRating] nan [ReviewCount] nan [Calories] 746.1 [FatContent] 28.0 [SaturatedFatContent] 11.2 [CholesterolContent] 82.0 [SodiumContent] 145.2 [CarbohydrateContent] 106.6 [FiberContent] 7.5 [SugarContent] 5.5 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the tomatoes 1/4 to 1/2 inch thick. Sprinkle salt, pepper, and vegetable magic on both sides of each slice (to taste]. Set aside. Place the flour and cornmeal in separate shallow dishes for dredging. In a medium bowl, combine the milk and eggs, beating until thoroughly mixed. Place the bacon grease in a large skillet and heat to medium-medium high. When the skillet is hot, dust each tomato slice with flour, then dip into the milk-egg mixture, and then into the cornmeal. Fry some of the battered tomato slices for about 3 minutes, or until golden brown on the bottom. Gently turn and fry the other side for 3 minutes. Remove from pan and let drain on paper towels. Repeat with the remaining tomato slices. Serve.
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[Name] TIBS Old Fashioned Pinto Beans [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2019-03-09T02:10:00Z [Description] Red beans are a big part of Southern culture. In Louisiana, it is a Monday tradition served with rice. Why Monday? Monday was traditionally "wash day". So folks would put on a pot of red beans while they did the laundry. Like all Southern country boys, it was a staple in our house as long as I can remember. A tradition which still continues today. This is my twist on that classic Southern dish. I hope you enjoy it as much as we do. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Beans", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1 1/2", "1", "1", "1", "2/3", "1"] [RecipeIngredientParts] ["dry pinto beans", "chili powder", "Worcestershire sauce", "purple onion", "green bell pepper", "black pepper", "salt", "salt", "garlic", "barbecue sauce", "salt pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.3 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1451.3 [CarbohydrateContent] 17.8 [FiberContent] 1.4 [SugarContent] 6.6 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight. Drain and rinse thoroughly. Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1\" from top. Stir. Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary. Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes], use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes. Serve.
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[Name] Seafood Pasta [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-03-09T07:45:00Z [Description] Make and share this Seafood Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["shrimp", "shrimp", "olive oil", "onion", "chicken bouillon cube", "fresh basil", "salt", "ground pepper", "angel hair pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.9 [FatContent] 38.0 [SaturatedFatContent] 5.3 [CholesterolContent] 95.3 [SodiumContent] 593.2 [CarbohydrateContent] 59.1 [FiberContent] 2.8 [SugarContent] 3.0 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil salted water for the pasta. When the shrimp is almost ready, cook the pasta el dente as per instructions on the package. Combine all of the ingredients (except for pasta] in a pan and simmer until shrimp are heated, turn down to low and simmer for several minutes. Taste and adjust for seasonings. Toss the cooked pasta with the shrimp mixture and serve immediately. Adjust the salt and pepper if required.
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[Name] Dried Cod Fish Stew [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-09T08:08:00Z [Description] Make and share this Dried Cod Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Portuguese [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "5", "1", "1", "1/2", "1/2", "1/4", "1", "2", "2", "1/2", NA, "8", "3", "1"] [RecipeIngredientParts] ["cod", "parsley", "green onions", "garlic clove", "ketchup", "paprika", "ground cumin", "pepper", "eggs", "potatoes", "salt", "olive oil", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.2 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 94.5 [SodiumContent] 369.1 [CarbohydrateContent] 69.4 [FiberContent] 8.1 [SugarContent] 5.7 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute parsley, onion, garlic and spices in hot oil for several minutes. Add the diced potatoes and cook on medium heat until they are almost tender. Add the cooked fish to the mixture, and cook for 5 - 10 minutes, until the mixture is hot. Pour beaten eggs over the fish mixture and let cook, then lightly stir. Served with potato slices. POTATO SLICES; Slice 8 red potatoes into 1/2 inch slices with the peel on. Add the potatoes, 3 whole garlic cloves, 1 tsp chilli pepper flakes, salt and cold water to a pot. Bring to a boil and cook until tender. PREPARING DRY COD FISH; Cook for medium heat 20 minutes, then drain. Remove any skin or bones, then shred.
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[Name] RED BEANS and RICE - SLOW COOKER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-03-09T13:46:00Z [Description] This slow cooker recipe is another tasty Louisiana classic that everyone will love. This dish is comfort food at its best! VIDEO https://www.youtube.com/watch?v=fiSR8lCzxl4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QTNnmdoKRAmhcYBNOryz_Red-Beans-and-Rice-1_Fotor_Fotor-1024x768.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2", "1/2", "3", "1", "1/2", "1/2", "1", "1", "1/2", "1/2", "2 1/2", "2 1/2", "2", "1/2"] [RecipeIngredientParts] ["andouille sausage", "smoked ham", "celery rib", "green pepper", "garlic cloves", "chili powder", "brown sugar", "ground cumin", "cayenne pepper", "black pepper", "low sodium chicken broth", "bay leaves", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.0 [FatContent] 12.1 [SaturatedFatContent] 4.1 [CholesterolContent] 35.7 [SodiumContent] 1033.1 [CarbohydrateContent] 10.2 [FiberContent] 1.5 [SugarContent] 3.0 [ProteinContent] 16.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place beans in a large bowl and cover with water; soak overnight. If you forget to do that, rinse beans well and discard any pebbles before placing them in a pot. Cover with cold water by 2-inches from the top and bring to a boil; cook for 5 minutes and let them sit for 1 hour before draining well. In a bowl of a slow cooker, combine all the ingredients including drained beans except salt and green onions. Set the temperature on “High” and cook for 7 hours. One hour before cooking time is over, press about 50% of beans mixture against the sides of the bowl to thicken the sauce with a wooden spoon or a potato masher. Before returning to cook for another hour, add salt and stir. After 7 hours if the consistency is not thick enough, continue cooking for another hour with the lid up. About 30 minutes before beans are ready, start cooking rice. When time to serve, place cooked rice in the middle of a bowl, scoop bean mixture around it and sprinkle with green onions. If desired, add a few drops of hot sauce.
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[Name] TIBS Chicken, Broccoli & Rice Casserole [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2019-03-10T00:11:00Z [Description] There's something comforting about a good casserole. And this chicken, broccoli and rice casserole hits the spot. It's creamy, cheesy and savory with chicken and broccoli in every bite. A clear choice for a healthy, nutritional, tasty dish that will be a family favorite for years to come. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, "1", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "head broccoli", "cooked white rice", "sour cream", "mayonnaise", "lemon juice", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 768.8 [FatContent] 42.8 [SaturatedFatContent] 23.6 [CholesterolContent] 185.6 [SodiumContent] 1171.5 [CarbohydrateContent] 44.6 [FiberContent] 4.2 [SugarContent] 5.4 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred. Preheat the oven to 350 degrees. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. Heat a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
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[Name] Cajun Stuffed Oysters [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-03-10T00:32:00Z [Description] Make and share this Cajun Stuffed Oysters recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", NA, "1/4", "1", "12"] [RecipeIngredientParts] ["pork sausage", "parsley", "green onion top", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.5 [FatContent] 15.1 [SaturatedFatContent] 6.0 [CholesterolContent] 62.4 [SodiumContent] 329.5 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 12 Oysters [RecipeInstructions] Brown sausage slowly in a heavy pot; add oysters, parsley and green onion tops and cook on medium heat for 10 minutes. Add bread crumbs (you may not need all of them], butter and lemon juice and mix well. If not moist enough, add some oyster liquid. Add salt and pepper, if necessary, and stuff mixture into oyster shells (can use ramekins or custard cups]; place in a shallow pan and bake at 350°F for 25 minutes.
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[Name] TIBS Old Fashioned Chicken & Dumplings [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2019-03-10T00:58:00Z [Description] Old fashioned Chicken & Dumplings is a comfort food classic. A nostalgic part of country cooking, this delicious recipe is sure to have you reminiscing on days gone by when you walked into your Grandma's kitchen and knew she was whipping up something special to warm the heart and soul. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "2", "1", "4 1/2", "1", "2 1/2", "2/3"] [RecipeIngredientParts] ["whole chicken", "celery ribs", "carrot", "onion", "fresh parsley", "salt", "black pepper", "water", "Bisquick baking mix", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.4 [FatContent] 45.1 [SaturatedFatContent] 13.0 [CholesterolContent] 168.6 [SodiumContent] 1561.1 [CarbohydrateContent] 39.2 [FiberContent] 2.0 [SugarContent] 8.1 [ProteinContent] 44.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver] and neck. Add celery cut into pieces, carrot, onion, parsley, 1 tsp salt, 1 teaspoons pepper, water, and chicken stock. Cover; heat to boiling; reduce heat. Simmer 2 hours. Remove chicken onto a plate, discard giblets and neck, and place in the freezer to cool. Place a coliander over the top of a large bowl. Skim 1/2 cup of fat from broth. Pour vegetables and remaining broth into coliander reserving the broth in the large bowl equal to 4 cups. In Dutch oven or large pot, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken, vegetables, 1 teaspoons salt, and 1/2 tsp pepper; reduce heat to low. Heat about 20 minutes or until hot. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid]. Cook uncovered over medium-low heat for 20 minutes. Serve.
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[Name] Keto Brothy Chicken With Bok Choy and Ginger [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-03-10T04:30:00Z [Description] Based on Bon Appetit's recipe, with a few changes to boost flavor and get the macros to fit in a keto diet. Because some ingredients are discarded, the nutrition profile listed is a little different than as eaten. Cronometer lists the following macros, per serving, as eaten: Calories 320.9 Total Fat 24.5 g Saturated Fat 5.7 g Trans Fat 0.1 g Cholesterol 89.3 mg Sodium 464.3 mg Total Carbohydrate 5.9 g Dietary Fiber 2.2 g Total Sugars 2.4 g Added Sugars 0 g Protein 20.7 g [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/29/HUxCKaAaS6mnW1MbwvPx_2646227A-DE56-4B0D-A29E-0110C799C735.jpeg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "4", "6", NA, "8", "1", "1", "9", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["bacon fat", "chicken thighs", "chicken wings", "water", "gingerroot", "bok choy", "shiitake mushrooms", "turmeric", "scallions", "gingerroot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.1 [FatContent] 37.2 [SaturatedFatContent] 9.4 [CholesterolContent] 154.4 [SodiumContent] 251.5 [CarbohydrateContent] 5.3 [FiberContent] 2.2 [SugarContent] 2.4 [ProteinContent] 36.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a stockpot or dutch oven, melt the bacon fat. Season the chicken thighs and wings with salt and pepper to taste. Add chicken to the dutch oven, skin side down and cook over medium heat until skin is browned. Flip chicken pieces, and brown other side. Add 6 cups water, kombu, dried shiitake, smashed ginger, and rice vinegar to pan. Simmer until thighs are cooked to 165° F. Remove thighs from pan. Meanwhile prep other ingredients. When thighs are cool enough, separate meat from skin and bones. Return skin and bones to pan. Tear meat into bite size pieces. Simmer stock 20 minutes until flavorful. Strain and discard wings, kombu, dried shiitake, smashed ginger, bones, and skin. Season to taste with salt. Return chicken meat to pan. Add minced shiitake and white part of bok choy, simmer for 3 minutes. Add green part of bok choy and turmeric to pan, simmer 2 minutes. Serve, topping with ginger matchsticks, scallions, sesame and hot chili oil.
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[Name] Shredded Beef Tacos (Carne Deshebrada) - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2019-03-10T19:27:00Z [Description] It is recommended that you use a full-bodied lager or ale such as Dos Equis or Bohemia beer. If you cannot find queso fresco, you can substitute feta. If you do not have a tight fitting lid for your dutch oven, you can use heavy-duty aluminum foil and then place the lid on top. Best practice to warm the tortillas is to place them on a plate, cover them with a damp dish towel, and microwave them for 60-90 seconds. This shredded beef mixture also makes a great filling for tamales, chiles rellenos and empanadas. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "6", "3", "2", "2", NA, "1/2", "1/2", "1", "3", "1", "1/2", "1", "1 1/2", "1/2", "1", "1", "1", "1", "1", "18", "4", NA] [RecipeIngredientParts] ["beer", "cider vinegar", "dried ancho chiles", "tomato paste", "garlic cloves", "bay leaves", "ground cumin", "dried oregano", "ground cloves", "ground cinnamon", "onion", "boneless beef short ribs", "cider vinegar", "water", "sugar", "salt", "green cabbage", "onion", "carrot", "jalapeno chile", "dried oregano", "cilantro", "corn tortillas", "queso fresco", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1166.4 [FatContent] 85.4 [SaturatedFatContent] 36.2 [CholesterolContent] 172.4 [SodiumContent] 804.5 [CarbohydrateContent] 54.6 [FiberContent] 10.4 [SugarContent] 8.6 [ProteinContent] 40.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the Beef: Position your oven rack to the lower-middle position and heat the oven to 325 degrees. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. For the Cabbage-Carrot Slaw: While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalepeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. To Finish: Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot]. Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks or meat rakes, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (this beef can be refrigerated for up to 2 days; gently reheat before serving.]. Spoon small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.
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[Name] Szechuan Beef [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2019-03-10T19:44:00Z [Description] Did you know that many Szechuan dishes incorporate a lot of garlic and chilli peppers. Sichuan is known to have poor weather with high humidity and lots of rainy days, which is why red pepper is used in so many dishes. Red pepper helps reduce internal dampness, and so it paved the way for hot dishes to be a common thing in Szechuan cuisine? [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1", "2", "3", "2", "2", "10", "4", NA] [RecipeIngredientParts] ["beef flank steak", "soy sauce", "rice wine", "cornstarch", "canola oil", "garlic cloves", "szechuan peppercorns", "oyster sauce", "red chilies", "scallions", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.6 [FatContent] 18.1 [SaturatedFatContent] 4.9 [CholesterolContent] 91.8 [SodiumContent] 1324.9 [CarbohydrateContent] 16.3 [FiberContent] 2.3 [SugarContent] 6.6 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl whisk together 2-tablespoons soy sauce, 2-tablespoons rice wine, cornstarch and rice wine vinegar. Add sliced flank steak and marinate for 30 minutes to 1 hour. Remove beef from marinade, pat dry and discard marinade. Heat oil in a large wok or frying pan over high heat; add beef, constantly stirring to cook evenly; 2-3 minutes. Stir in garlic and Szechuan peppers and fry another minute. Reduce heat to medium, add remaining 2-tablespoons soy sauce, 2-tablespoons rice wine, oyster sauce, chilies and scallions. Sear 3-4 minutes, stirring often until sauce thickens and glazes meat. Serve over rice.
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[Name] TIBS PERFECT STEAK [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT25H [TotalTime] PT25H5M [DatePublished] 2019-03-10T21:41:00Z [Description] Cooking the perfect steak is a matter of taste. Over the years, I have been on a quest to master the science of making the perfect steak. But it is actually pretty simple if you just follow a few important steps. This is my version of the perfect restaurant quality steak. Try it and decide for yourself. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Meat"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["kosher salt", "unsalted butter", "garlic juice", "garlic", "dried basil leaves", "dried rosemary", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 810.0 [FatContent] 64.2 [SaturatedFatContent] 31.2 [CholesterolContent] 276.5 [SodiumContent] 141.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 55.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For basting sauce:", "Melt unsalted butter. Combine with garlic juice, basil and rosemary. Blend well. Set in fridge, covered, and allow to marinate 24 hours or longer. Set sauce out and allow to warm naturally to room temperature.", "Steak preparation:", "Allow steaks to thaw to room temperature. Sprinkle each steak evenly on both sides with kosher salt and cracked black pepper (optional]. NOTE: Kosher salt is the best tenderizer for steak and also serves as seasoning along with black pepper (optional]. Allow steaks to marinate 15 minutes per 1/4 inch of steak thickness (1 inch thick = 1 hour]. After marinating, rinse steaks thoroughly under mildly warm water and then pat steaks dry. Crack pepper over steaks lightly (optional]. On high heat, grill steaks 2-3 minutes per side. Remove to indirect heat. Baste the top of the steak with the butter mixture. For medium rare, continue to grill 2-3 minutes per side. Medium 3-5 minutes per side. Medium well 5-7 minutes per side. Well done 7-10 minutes per side. Remove from grill and baste the opposite side of the steak with butter mixture before serving." ]
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[Name] TIBS SMOKED BBQ RIBEYE [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2019-03-10T22:09:00Z [Description] The combination of flavors and smoking chips make this pitmaster quality recipe something your friends will brag to their friends about. And in turn, they will brag to their friends too. Try it and you'll agree, the steaks cooked medium rare are fantastic. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["white sugar", "kosher salt", "garlic powder", "paprika", "ground oregano", "ground black pepper", "lemon pepper", "prepared yellow mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.8 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2570.7 [CarbohydrateContent] 8.5 [FiberContent] 2.0 [SugarContent] 4.6 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine white sugar, kosher salt, garlic powder, black pepper, paprika, thyme, oregano, lemon pepper, and chipotle powder to make the rub. Store in an airtight container until ready to use (up to 6 months].", "Lightly brush the yellow mustard all over the rib eye. Then lightly sprinkle on the dry rub to coat the meat. Using a combination of cherry and apple wood, preheat your smoker to 225 degrees. Place the meat, fat side up, in the smoker and cook for approximately 1 hour. Let cool completely. Cut the meat into desired steak size. Grill the steaks on high heat 2-3 minutes per side. Place on indirect heat and grill 2-3 minutes per side for medium rare, 3-5 for medium, 5-7 for medium well, and 7-10 for well done. Serve." ]
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[Name] TIBS STEAKHOUSE BAKED POTATOES [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-03-10T22:35:00Z [Description] There are a lot of recipes on the internet today claiming to have the secret to the best baked potatoes. I won't make that claim. Instead, I'd rather let people decide for themselves. As I did when I settled on this recipe for steakhouse quality baked potatoes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, NA, NA] [RecipeIngredientParts] ["russet potatoes", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.8 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Wash potatoes thoroughly. With a fork, poke each potato several times. Baste each potato with olive oil. Sprinkle each potato uniformly with kosher salt, black pepper, and Chef Paul Prudhomme's Vegetable Magic. Wrap each potato in tin foil (dull side out]. Place potatoes on middle rack. Bake for 1 hour. Test readiness by gently squeezing the potato. Cook longer if necessary. Serve with favorite toppings.
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[Name] Sun Dried Tomato Pesto [AuthorId] 464085 [AuthorName] Chandra M [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-11T01:52:00Z [Description] A keto friendly recipe for a versatile condiment - Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. Serve the pesto at room temperature. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/35/UuEqyp6RvGyDmTfGH35R_1946E733-C6EF-40B8-AD74-8908EABDE73B.jpeg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "3", "1", "1 1/2", "1/4", "1/8", "1/2", "6"] [RecipeIngredientParts] ["sun-dried tomatoes packed in oil", "garlic clove", "fresh rosemary leaves", "kosher salt", "cracked black pepper", "crushed red pepper flakes", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.2 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 70.6 [CarbohydrateContent] 3.3 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 18 TBSP [RecipeInstructions] Place all ingredients in a food processor and process until finely chopped. Scrape the sides of the bowl once or twice. The consistency should be spreadable, add a little more oil if necessary. Store, covered, in the refrigerator, for 5-7 days.
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[Name] Keto Red Pesto Chicken With Feta Cheese and Olives [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-03-11T02:04:00Z [Description] Based on the dietdoctor recipe, with homemade sun dried tomato pesto. See my Keto folder for recipe. Serve with a green salad. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "2", "4", "6", "1", NA] [RecipeIngredientParts] ["unsalted butter", "sun-dried tomato pesto", "heavy whipping cream", "kalamata olives", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.6 [FatContent] 38.8 [SaturatedFatContent] 17.8 [CholesterolContent] 165.0 [SodiumContent] 363.4 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 22.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400°F. Melt butter in a small skillet and brown the chicken over medium-high heat until golden brown. Cut the chicken into bite-sized pieces. Mix pesto and heavy cream in a bowl. Place the chicken, olives, and feta cheese in a small oven safe dish. Pour the pesto cream on top. Bake in oven for 20-30 minutes, until bubbly and light brown around the edges.
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[Name] Keto Taco Salad [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-03-11T03:29:00Z [Description] A keto-ized version of thekitchn's turkey taco salad. Subbing beef for turkey and removing the beans. It runs a little high on the protein side, but low net carbs. Serve with shredded cheese, sour cream, sliced black olives, and hot sauce. Tortilla chips for those not counting carbs. Leftovers reheat well. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "3/4", "1/2", "1/4", "1", NA, "12", "4", "4"] [RecipeIngredientParts] ["bacon fat", "red bell pepper", "ground beef", "garlic clove", "chili powder", "ground cumin", "kosher salt", "red wine vinegar", "black pepper", "romaine lettuce", "red wine vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.4 [FatContent] 31.5 [SaturatedFatContent] 8.6 [CholesterolContent] 77.1 [SodiumContent] 561.3 [CarbohydrateContent] 7.2 [FiberContent] 3.6 [SugarContent] 2.9 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt bacon fat in a medium saute pan or #8 cast iron. Add red bell pepper and jalapeno, saute until starting to soften, about 3 minutes.", "Add ground beef, garlic, and powdered spices. Cook until beef is browned and most of the liquid is evaporated. Stir in 1 tbsp of red wine vinegar and remove from heat. Season to taste with salt and pepper.", "Toss the romaine lettuce in the remaining 4 tbsp vinegar and 4 tbsp olive oil.", "Portion the beef mixture over the lettuce. Serve & pass garnishes on the side." ]
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[Name] Chia Seed Pudding [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-11T11:04:00Z [Description] Make and share this Chia Seed Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/4", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["ground cinnamon", "salt", "maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 41.2 [CarbohydrateContent] 13.5 [FiberContent] 0.2 [SugarContent] 12.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SIft first three ingredients together to remove clumps in the cocoa powder. Add 1/2 teaspoon vanilla and 1/4 cup maple syrup and mix well. Add 1/4 cup almond milk and whisk together. add remaining 1-1/4 cup almond milk and mix. Add 1/2 cup chia seeds and whisk together. Cover and Refrigerate and let set for 4 hours or over night.
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[Name] Keto Chicken Vegetable Soup [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-03-11T19:08:00Z [Description] A keto friendly take on the classic chicken soup, no noodles. Serve with crushed red pepper or shichimi togarashi if you want a bit more heat. You can add a small sliced carrot or some sliced shiitake mushrooms to this as well if you don't need it to be as low carb. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", "4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "butter", "celery rib", "zucchini", "garlic clove", "dried parsley", "low sodium chicken broth", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.0 [FatContent] 19.2 [SaturatedFatContent] 9.4 [CholesterolContent] 125.4 [SodiumContent] 959.1 [CarbohydrateContent] 9.6 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 33.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side. Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces. Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute. Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper. Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.
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[Name] Irish Coffee [AuthorId] 2002431614 [AuthorName] Sarah G. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-03-11T20:00:00Z [Description] Irish Coffee is a coffee that you make the creamer for and you add milk too. You can drink it hot or iced. I prefer it iced! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1 1/4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["sweetened condensed milk", "heavy cream", "vanilla extract", "coffee", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.0 [FatContent] 35.6 [SaturatedFatContent] 22.1 [CholesterolContent] 129.8 [SodiumContent] 205.0 [CarbohydrateContent] 66.9 [FiberContent] 0.3 [SugarContent] 61.4 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 4-8 [RecipeInstructions] 1. Mix the first four ingredients in your container or jar. 2. Measure out your coffee in your mug. 3. Measure out your milk. 4. Measure out your creamer. 5. Mix well. 6. Store leftover creamer in your refrigerator.
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[Name] Kim's Homemade Chicken Tortilla Soup [AuthorId] 1214069 [AuthorName] kimcroft [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-03-11T20:01:00Z [Description] Make and share this Kim's Homemade Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lactose Free [Keywords] ["Low Cholesterol", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "2", "5", "1", "1/4", "2", "1/4", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ground cumin", "diced tomatoes", "chicken", "fresh cilantro", "lime juice", "salt", "pepper", "tortilla chips", "black beans", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.3 [FatContent] 14.2 [SaturatedFatContent] 3.4 [CholesterolContent] 42.5 [SodiumContent] 178.7 [CarbohydrateContent] 17.4 [FiberContent] 3.9 [SugarContent] 4.3 [ProteinContent] 17.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add garlic, jalapeno and cumin; cook 1 minute. Stir in tomatoes, and broth. Bring to a boil; reduce heat. Stir in chicken, corn and beans.", "Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with crushed chips.", "Freeze option: Before adding chips, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and before serving." ]
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[Name] BUTTERNUT SQUASH BLACK BEAN CHILI [AuthorId] 1214069 [AuthorName] kimcroft [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2019-03-11T20:01:00Z [Description] This vegetarian chili calls for hearty butternut squash and black beans, which means it’s high in fiber. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "4", "3", "3", "3", "1/2", "3"] [RecipeIngredientParts] ["dried black beans", "onions", "diced tomatoes", "chili powder", "ground cumin", "corn", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.3 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 98.9 [CarbohydrateContent] 77.8 [FiberContent] 20.2 [SugarContent] 13.4 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a large slow cooker on low for 7 hours. salt and pepper to taste.
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[Name] Raisin Bran Muffins (1 WW Point) [AuthorId] 227367 [AuthorName] ColSanders [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-03-11T20:01:00Z [Description] This recipe yields a bunch of very tasty, moist, satisfying muffins that don't cost you a lot of calories and fat. It supposed to be only 1 WW point per muffin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/43/FnvOMZOrRTuLgjPUR4Mr_Muffinpic1pt.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "1/2", "1 1/2", "2 1/2", "2 1/2", "5", "1", "2", "4", "1/2", "1", "2", "12", "1"] [RecipeIngredientParts] ["sugar", "whole wheat flour", "flour", "baking soda", "ground cinnamon", "salt", "eggs", "prune baby food", "vanilla extract", "fat-free buttermilk", "raisins", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.0 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 13.8 [SodiumContent] 214.9 [CarbohydrateContent] 20.7 [FiberContent] 1.4 [SugarContent] 10.3 [ProteinContent] 2.1 [RecipeServings] 54.0 [RecipeYield] 54 muffins [RecipeInstructions] In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt. In a medium bowl, combine the beaten eggs, baby food, and vanilla. Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened. Add the raisins and shredded carrots and mix well. Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours]. To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop]. Bake 15 to 20 minutes, until nicely browned and set. Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy. Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.
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[Name] Tofu Curry for Rice and Naan|| [AuthorId] 2002045318 [AuthorName] HARITA0825 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-03-11T20:01:00Z [Description] Make and share this Tofu Curry for Rice and Naan|| recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Beans", "Indian", "Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", NA, NA, NA, "4", "4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "onion", "coriander leaves", "cumin", "tomatoes", "water", "coconut", "garam masala powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.8 [FatContent] 33.1 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 13.5 [FiberContent] 3.8 [SugarContent] 6.2 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Procedure: First, take one pan and put 2 tbsps of oil, next add fennel seeds, salt, red chili powder each 1/4th tbsp and mix it well. Now add Tofu pieces to the oil and let it fry until tofu turns into golden brown color. It takes 8 to 10 minutes in a medium flame. Once pieces are ready, transfer in a separate bowl. Now add 2 tbsps of oil again in the same pan, once the oil is heated add mustard, cumin seeds together half a tbsp, followed by 2 or 3 dried red chillis. Now add finely chopped onions, green chilies followed by 1 tbsp of ginger garlic paste, once the onions are sought, add your freshly grounded tomato curry paste to the onions and mix it well and cook for 3 to 4 minutes. Next, add salt, red chili powder, turmeric powder, and whole coriander seeds powder, again mix all very well combined, cover it and cook for 2 minutes. Now our main ingredient( hero of the movie] is fried tofu add to the cooked curry paste, here I added 1 tbsp of garam masala powder(optional] to the curry and give it a nice final mix and cover with a lid wait for few minutes. After 2 to 3 minutes take off the lid and sprinkle finely chopped coriander leaves and turn off the stove. Yummy TOFU curry is ready to serve, you can serve this with Nan, roti, or any kind of boiled rice. Follow the procedure.
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[Name] Pan De Sal [AuthorId] 1990818 [AuthorName] lynnvince [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2019-03-11T20:01:00Z [Description] Tasty, soft, rich, moist, medium fluffy Filipino PandeSal (sweeter than commercial pandesal), tasty dinner roll [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1990818/S63BBiQzSRKrsRRiBnMw_8D0D4DD2-BB1F-44E4-90E0-887B5E1FD170.jpeg" [RecipeCategory] Breads [Keywords] ["Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "5", "1", "1", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["milk", "water", "active dry yeast", "sugar", "butter", "egg", "all-purpose flour", "bread flour", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.7 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 11.0 [SodiumContent] 78.5 [CarbohydrateContent] 20.6 [FiberContent] 0.6 [SugarContent] 6.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 34 pcs [RecipeInstructions] Prepare 1 cup milk 1/4 cup water -microwave for 45secs enough to be lukewarm . add 2 tsp yeast, add 2Tbsp sugar, allow yeast to ferment& bubble. *add Wet ingredient first to breadmaker . add 5Tbsp butter or coconut oil. add 1Tbsp vegetable or olive oil. add 1 egg - wisk and mix altogether the wet ingredients. prepare&mix Dry ingredients below then add to Wet mix. 4cups AllPurpose flour or Bread Flour. 1cup sugar. 1/2 tsp salt. -use breadmaker #Dough setting for 1hr30m includes 1st rise/proofing, may open during resting phase to scrape ingredients sticking to the sides. -after 1st rise is done, line clean counter w dry flour, remove dough from breadmaker, punch air out. -lay flat and cut into two lengthwise. -roll diagonally to make two log rolls . -cut into 1inch or 1.5 oz portions and fold and seal under like a siopao/bun. -brush with melted butter. -roll in bread crumbs, line in tray w parchment paper. - do 2nd rise/proofing in oven preheated at 200F and turned off, place a pan of hot boiled water, let rise for 20mins. -preheat oven to 350F, bake for 12mins, turn tray, bake for 3mins more. -let cool in cooling rack. - serve 30-34small pcs. - if stuffed for meatroll, extend 2mins and 2mins each side.
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[Name] Lasagna Stuffed Pepper [AuthorId] 2002434645 [AuthorName] Mikayel A. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-03-11T20:02:00Z [Description] <iframe width="560" height="315" src="https://www.youtube.com/embed/sn_0yt0j_Ec" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/46/clO8HElYR9SHI7DPXKch_Lasagna-stuffed-pepper.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "30", "1", "1", "300", "2", "1", "1/4", "150", "1", "2", "2", "8", "150"] [RecipeIngredientParts] ["bell peppers", "olive oil", "onion", "garlic clove", "ground beef", "salt", "black pepper", "tomato sauce", "ricotta cheese", "egg", "parmesan cheese", "dill", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 601.0 [FatContent] 33.6 [SaturatedFatContent] 14.3 [CholesterolContent] 148.4 [SodiumContent] 1602.3 [CarbohydrateContent] 37.8 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut the top of peppers and remove the seeds.", "Slightly fry finely chopped onion and garlic, then add the ground meat and cook until ready.", "Add salt and pepper.", "Then add tomato sauce.", "Mix ricotta with egg, parmesan and dill.", "Boil the lasagna noodles.", "Now fill the peppers: put a tablespoon of meat sauce and cover with a lasagna noodle. Then add a spoonful of cheese cream - and again cover with a lasagna noodle. Repeat. Sprinkle mozzarella cheese the top of each pepper.", "Put peppers in the oven - 30 minute 338<U+2109> (170<U+2103>] . The look and taste - is perfection." ]
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[Name] Keto Braised Beef Short Ribs With Red Pesto Cream Sauce [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2019-03-11T20:04:00Z [Description] Meaty red wine braised short ribs finished with a sun dried tomato pesto cream sauce. Goes well with oven roasted asparagus, aioli glazed broccoli, mashed cauliflower, or a green salad. See my keto recipe folder for the pesto and aioli broccoli recipes. Leftovers reheat well, just reheat slowly at a low temp so the cream sauce doesn't break. If it does, remove the beef chunks and whisk back together. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1", "1", "1/4", "1", NA, "2", "2"] [RecipeIngredientParts] ["boneless beef short rib", "unsalted butter", "onion", "garlic cloves", "tomato paste", "low-sodium tamari", "low sodium chicken broth", "red wine", "bay leaf", "sun-dried tomato pesto", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.4 [FatContent] 50.0 [SaturatedFatContent] 23.4 [CholesterolContent] 111.7 [SodiumContent] 100.4 [CarbohydrateContent] 4.9 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 18.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350° F. Season the short ribs with salt & pepper. Melt 1 TBSP butter over medium high heat in a small (2 QT] dutch oven or other oven safe dish. Add half of the short ribs and cook without turning until deeply brown on one side. Be careful not to overcrowd the meat to ensure proper browning (and therefore flavor development]. Turn meat and repeat browning on 2-3 other sides. Remove from pan to a plate. Repeat with the other tbsp butter and remaining short ribs, leaving the melted fat and butter in the pan. Add onions to pan and saute until starting to brown. Add tomato paste and garlic, saute for 1-2 minutes, smashing the tomato paste into the onions so that it is well incorporated. The garlic and tomato paste should be fragrant. Add the broth, wine, and tamari to pan, scraping up any browned bits on the bottom. Return meat to pan along with any accumulated juices, nestling rib pieces in the onions and liquid. They should be roughly halfway submerged. Add more water if necessary. Bring the liquid to a simmer, cover, and place in the oven. Bake for about 2 hours, or until the meat is almost falling apart, but still holds its shape. If you insert a fork into a piece and twist it should start to break apart. Let the pan rest on the stovetop for 10 minutes. In a small bowl, mix the red pesto and cream together. Remove the meat, placing on individual plates or a serving platter. Stir the pesto cream into the pan sauce, season to taste with salt & pepper, and spoon over meat.
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[Name] Keto Aioli-Glazed Broccoli [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2019-03-11T20:29:00Z [Description] Based on the recipe from Food & Wine. Until I started keto, I never thought I would try to make vegetables high in fat :) The tanginess of the aioli goes nicely with the char of the broccoli. Super easy side dish that goes well with a rich meaty meal. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/3", "1", "2", "1", "1/4", "1", "8"] [RecipeIngredientParts] ["mayonnaise", "olive oil", "lemon juice", "ground black pepper", "kosher salt", "garlic powder", "head broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.0 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 328.8 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 3.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the broiler and place the rack in the middle, roughly 8\" from the heating element. In a medium bowl, whisk together all ingredients except broccoli. Stir broccoli florets in to coat. Spread broccoli on a rimmed baking sheet. Broil 7 minutes until the edges are crisp and lightly charred. Serve immediately. You can add a sprinkle of cayenne or smoked paprika if you want a little extra kick.
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[Name] TIBS DEEP FRIED MUSHROOMS [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2019-03-12T00:50:00Z [Description] Fried Mushrooms have long been a favorite appetizer in American food culture. Mushrooms impart a fifth taste sense called umami, which is savory. Fried and dipped in sauces, typically Ranch, the combination of natural tastes of the mushroom and the crunchy, seasoned crust is undoubtedly the reason they are one of the most favorite appetizers. This recipe is a favorite of mine and I'm sure it will be a favorite of yours too. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["fresh mushrooms", "all-purpose flour", "salt", "dry mustard", "paprika", "fresh ground black pepper", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.5 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 1.2 [SodiumContent] 326.3 [CarbohydrateContent] 15.5 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, mustard, paprika and pepper in large resealable plastic bag. Pour buttermilk in small bowl. Add mushrooms. Toss to coat. Place mushrooms in bag with flour mixture. Shake to coat. Heat deep-fryer to 375 degrees (High]. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown. Drain on paper towels. Serve with your favorite dipping sauce (Ranch].
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[Name] Hot Slaw Brussel Sprout Apple and Sausage [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-03-12T03:28:00Z [Description] Make and share this Hot Slaw Brussel Sprout Apple and Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "4", "3", "2", "2", "1/4", "1/2", "1/4", "1", "4", "1/2"] [RecipeIngredientParts] ["onion", "smoked sausage", "Brussels sprouts", "tart apples", "caraway seeds", "salt", "pepper", "pine nuts", "brown sugar", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.4 [FatContent] 35.8 [SaturatedFatContent] 8.2 [CholesterolContent] 41.5 [SodiumContent] 725.1 [CarbohydrateContent] 27.7 [FiberContent] 5.5 [SugarContent] 18.2 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] 1 Skillet [RecipeInstructions] In a large skillet with a lid heat oil over med heat saute onion until tender I like to let a few blacken. Add remaining ingredients except sausages cover and cook slowly stirring occasionally until the vinegar is mostly gone to taste. At this point remove what ever that damned vegetarian wants ( ever family or biker gathering has one somewhere]. Add the sausage if pre cooked heat until they look good to you If not cooked then cook until 170 deg or so.
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[Name] ITALIAN MEATBALLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-03-12T14:09:00Z [Description] These savory, spicy and moist meatballs have an amazing combination of flavor with just the right amount of seasoning... perfect with spaghetti! VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/bUNU933RrwimkxWD417Q_Italian-Meatballs-4_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1", "2", "2", "1/2", "1/4", "3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "Italian sausage", "ground beef", "ground pork", "eggs", "parmigiano-reggiano cheese", "parsley", "garlic cloves", "sea salt", "red pepper flakes", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.7 [FatContent] 9.1 [SaturatedFatContent] 3.4 [CholesterolContent] 37.5 [SodiumContent] 279.2 [CarbohydrateContent] 3.2 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 35 meatballs [RecipeInstructions] In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off. In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour. Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes. Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
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[Name] Instapot Black Beans [AuthorId] 2002304122 [AuthorName] nmhffr [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-03-12T18:28:00Z [Description] Make and share this Instapot Black Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1", "1/2", "2", "4", "1", NA] [RecipeIngredientParts] ["bacon", "onion", "cumin", "paprika", "chili powder", "black pepper", "dried black beans", "chicken broth", "cilantro", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.9 [FatContent] 5.1 [SaturatedFatContent] 1.5 [CholesterolContent] 4.5 [SodiumContent] 566.1 [CarbohydrateContent] 43.6 [FiberContent] 10.6 [SugarContent] 2.7 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Turn the instant pot to the ‘Sauté’ setting. Cut bacon into small squares and dice onion. Fry bacon in the instant pot. When bacon is almost cooked through add the diced onion and sauté until onion is soft and bacon is cooked through. Add all spices (except salt] to the bacon and onion and sauté for 1 minute or until spices are fragrant. Add dried black beans and chicken broth to the instant pot. Add water until the beans are covered with 1/2 inch of liquid. Switch the instant pot from ‘Saute’ Mode to ‘Manual’ and set to cook for 50 minutes. When instant pot is finished cooking, release pressure manually or let natural release for extra soft beans. Cut up cilantro and stir into beans before serving if desired. Taste and add salt as needed.
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[Name] Truffled Popcorn [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-03-12T18:35:00Z [Description] Make and share this Truffled Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", NA, "12"] [RecipeIngredientParts] ["butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.8 [FatContent] 6.8 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 52.6 [CarbohydrateContent] 18.7 [FiberContent] 3.5 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl or large glass measuring cup, melt the butter; add the truffle oil, then stir. Drizzle the butter and oil mixture over the popcorn; add some fresh grated Parmesan and toss to coat.
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[Name] No-Lemon Poppy Seed Muffins [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-03-12T18:37:00Z [Description] Tasty muffins without the usual lemon flavor - https://thetakeout.com/recipe-no-lemon-poppy-seed-muffins-1833132131 [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1 1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["evaporated milk", "sugar", "eggs", "baking powder", "salt", "vanilla", "flour", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.4 [FatContent] 16.4 [SaturatedFatContent] 2.8 [CholesterolContent] 27.8 [SodiumContent] 130.9 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 12.6 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine all ingredients in a mixing bowl and whip until thoroughly combined. Pour into lined muffin tins and bake for 30 minutes.
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[Name] TIBS Old Fashioned Lemonade [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT1H5M [TotalTime] PT1H10M [DatePublished] 2019-03-12T19:38:00Z [Description] There are few things that say Summer like a ice cold glass of Old Fashioned Lemonade. The nostalgic flavor blend of sweet and tart is as much a part of Americana folklore as the Norman Rockwell paintings that invoke memories of long ago. So kick back in the porch swing and enjoy a refreshing glass full of lemonade. The old fashioned way. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] [NA, "6", "4", "1", NA] [RecipeIngredientParts] ["cold water", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] 6 Glasses [RecipeInstructions] SIMPLE SYRUP. 1 cup granulated sugar*. 1 cup water. * You can reduce the sugar to 3/4 cup, if desired. In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. PREPARATION. In a large pitcher, combine freshly-squeezed lemon juice and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Taste to make sure the lemonade is not too sweet for your taste, if so add additional cold water. Refrigerate approximately 50 to 60 minutes before servings. Serve in tall glasses over ice. Note: To prevent your ice from watering down your lemonade as it melts is to freeze some lemonade in your ice trays and use them to keep your drinks ice cold. It works great!
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[Name] Jalapeno Popper Burger [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-03-12T19:54:00Z [Description] Make and share this Jalapeno Popper Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1", "1/2", "4", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["ground beef", "ground cumin", "kosher salt", "black pepper", "cream cheese", "monterey jack and cheddar cheese blend"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.3 [FatContent] 20.8 [SaturatedFatContent] 10.5 [CholesterolContent] 65.5 [SodiumContent] 976.3 [CarbohydrateContent] 24.0 [FiberContent] 1.5 [SugarContent] 4.4 [ProteinContent] 15.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, hand mix ground beef with diced jalapenos, cumin, salt and pepper. Form 4 patties and refrigerate 30 minutes. In a clean small bowl mix cream cheese and cheddar jack with a spoon. Form 4 balls about the size of a ping-pong ball. Flatten into disks and refrigerate. Pan sear or grill burgers 4-5 minutes on one side, flip, top each burger with a cheese disc and cook an additional 4-5 minutes (or until the burger’s center reaches 160°F using an instant-read thermometer]. Mix fried jalapenos and fried onions. Place each burger on a bun’s bottom half, top with fried jalapeno-onion mixture and bun’s top half.
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[Name] TIBS Fried Mozzarella Cheese Sticks [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-03-12T20:04:00Z [Description] Mozzarella cheese sticks are a classic appetizer. Whether you serve it on game day or along with your weekday meals, you are sure to make a lot of people happy. Served with marinara or ranch, the combination of crisp, seasoned crust and the delightful taste of mozzarella cheese makes this recipe one that you will use over and over again. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "Weeknight", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["24", "1", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["mozzarella string cheese", "buttermilk", "egg", "cayenne pepper", "all-purpose flour", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.5 [FatContent] 16.7 [SaturatedFatContent] 9.5 [CholesterolContent] 79.0 [SodiumContent] 865.2 [CarbohydrateContent] 45.0 [FiberContent] 2.2 [SugarContent] 5.0 [ProteinContent] 29.5 [RecipeServings] 8.0 [RecipeYield] 72 Mozzarella Sticks [RecipeInstructions] Prepare three separate bowls for dredging your mozzarella sticks. One bowl of buttermilk, egg, and cayenne pepper, lightly whisked together. Second bowl of all-purpose flour. Third bowl of Italian seasoned Panko crumbs. Dip cheese sticks into buttermilk mixture, then into all-purpose flour, then back into the buttermilk mixture and then finally into the Panko crumbs. Set aside on a sheet pan until all cheese sticks are prepared and the oil is ready for frying. Pour oil into 12-inch skillet to about 2 inches deep over medium heat. Once oil begins to shimmer and reaches about 350 degrees, it is ready to add the cheese sticks in batches. Fry a few cheese sticks at a time, removing with tongs as soon as they become brown. Watch carefully as they will overcook quickly. Drain on paper towels. Serve warm.
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[Name] TIBS Pecan Crusted BBQ Burger [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2019-03-12T21:01:00Z [Description] These burgers are the burger of choice among family and friends. The blend of sauce, seasonings, and beef crusted with pecans and mopped with TIBS BBQ Addictions Sauce (or Head Country Original) will delight the taste buds and make this a mainstay in your family for generations to come. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Nuts", "Meat", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/3", "6 -8", "1", "1", NA, NA, "6 -8", NA] [RecipeIngredientParts] ["onion powder", "salt", "pepper", "pecans", "barbecue sauce", "purple onion", "tomatoes", "pickle", "green leaf lettuce", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.0 [FatContent] 40.9 [SaturatedFatContent] 11.9 [CholesterolContent] 104.3 [SodiumContent] 799.9 [CarbohydrateContent] 32.5 [FiberContent] 3.6 [SugarContent] 8.4 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] 6-8 Burgers [RecipeInstructions] Combine mesquite and pecan wood chips to make 3 cups. Soak wood chips in water at least one hour. Drain and set aside. Preheat grill to 225 degrees. Using heavy duty tinfoil, wrap wood chips in the foil to form a pyramid with a small opening at the top to allow the smoke to escape. Place wood chips on grill and shut the lid. In a large mixing bowl, combine 80/20 chuck, bbq sauce, onion powder, salt and pepper. Blend thoroughly. Loosely form 6 one third lb patties or 8 quarter lb patties. Do not overwork the meat while making the patties, otherwise the burgers will turn out tough. Try to make your patties a little bit larger than your bun as they will tend to shrink while cooking. On a plate, spread chopped pecans. Very easily, press both sides of each burger into the chopped pecans. Set aside. Use your thumb to create a dimple or well in the center of each patty, as this will ensure that the burgers cook evenly without plumping up. When you can begin to smell the wood chips, place the patties on the grill and allow them to smoke for 45 minutes. Remove wood chips. Turn grill to highest heat setting. Sear one side of the burgers, flip, and mop with bbq sauce. Sear the opposite side. Flip onto plate or cooking sheet. Mop with bbq sauce. Top with mild cheddar cheese (optional] NOTE: Do not press down on the burger with your spatula. This removes the natural juices and flavorings. Serve on toasted brioche buns, with your favorite condiment and/or trimmings.
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[Name] Cuban Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-03-13T00:59:00Z [Description] Make and share this Cuban Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "4", "4", "4", "2", "4", "4"] [RecipeIngredientParts] ["ground beef", "garlic powder", "ground cumin", "salt", "black pepper", "cooked ham", "fontina", "provolone cheese", "dill pickles", "red onions", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.0 [FatContent] 19.7 [SaturatedFatContent] 7.1 [CholesterolContent] 77.1 [SodiumContent] 965.4 [CarbohydrateContent] 42.0 [FiberContent] 3.7 [SugarContent] 6.1 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine beef, garlic powder, cumin, salt, and pepper; mix well. Shape into four 3/4-inch-thick patties. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160°F], turning once halfway through grilling. Add a slice of ham and cheese to each burger the last 1 minute of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.]. Serve burgers on bread slices with pickles, onion and, if desired, tomato.
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[Name] Sweet-And-Spicy Indonesian-Style Fried Rice With Tofu [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-03-13T01:35:00Z [Description] Oregonlive.com suggests to add or substitute vegetables. Peas, edamame, thin-sliced sugar-snap peas, even chopped asparagus. White pepper isn’t essential, but does add a unique and authentic flavor. Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha, though either taste fine. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Soy/Tofu", "Beans", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "2", "1 1/2", "2", "3", "4", NA, "12 -14", "2", "1", "6", "4", "2"] [RecipeIngredientParts] ["fresh lime juice", "garlic cloves", "eggs", "white pepper", "tofu", "carrots", "red bell pepper", "scallions", "cooked rice", "green cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.5 [FatContent] 14.0 [SaturatedFatContent] 2.4 [CholesterolContent] 93.0 [SodiumContent] 61.7 [CarbohydrateContent] 43.0 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Whisk soy sauce, sugar, lime juice, Sriracha, garlic, and 2 tablespoons water in small bowl; set aside. Whisk eggs with 2 tablespoons water and pinch each salt and pepper; set aside.", "Heat 1 tablespoon of oil in large, preferably cast-iron skillet (or wok] over high heat until shimmering. Add tofu, season generously with salt and pepper and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes. Transfer to large bowl.", "Add another 1 tablespoon oil to pan, then add eggs. Cook, stirring occasionally, until just set, about 30 seconds. Transfer to bowl with tofu.", "Add another 1 tablespoon oil to pan and heat to smoking. Add carrots, pepper and scallions. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to bowl with tofu and eggs.", "Add remaining 1 tablespoon oil and rice to skillet. Cook, stirring occasionally, until rice is browned in spots, 2 to 3 minutes. Stir sauce and then carefully pour over rice; mixture will steam. Toss well to coat and cook, stirring, until sauce is reduced to sticky glaze before stirring in reserved vegetables, tofu and egg. Fold in cabbage and serve immediately with additional hot sauce, if desired." ]
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[Name] Avocado Ninja's Smoothie [AuthorId] 663855 [AuthorName] Oldman437 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-14T07:21:00Z [Description] I got this from the Avocado Ninja people. It's my typical breakfast, and I feel good that it gets my 5 vegetables a day all the nutrition folks go on about. If you find it too thick, you can add some green tea to loosen it up. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["avocado", "tomatoes", "cucumber", "spinach", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.0 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 20.7 [FiberContent] 9.1 [SugarContent] 6.8 [ProteinContent] 4.2 [RecipeServings] 2.0 [RecipeYield] 1 container [RecipeInstructions] Quarter tomatoes and cucumber. Add with Spinach and all other ingredients to blender or bullet and buzz until smooth.
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[Name] Wicked Awesome Shepherds Pie [AuthorId] 582223 [AuthorName] momo st-amand [CookTime] PT6M [PrepTime] PT45M [TotalTime] PT51M [DatePublished] 2019-03-14T07:22:00Z [Description] Make and share this Wicked Awesome Shepherds Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "10", "1", "1", "2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["tomato paste", "boneless beef cubes", "ground cloves", "cinnamon", "onion", "potatoes", "corn", "salt", "pepper", "garlic cloves", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1399.1 [FatContent] 108.9 [SaturatedFatContent] 45.0 [CholesterolContent] 150.3 [SodiumContent] 793.0 [CarbohydrateContent] 86.0 [FiberContent] 11.1 [SugarContent] 10.1 [ProteinContent] 23.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place in crock pot the beef, tomato paste, onions, garlic, cloves and cinnamon. Cook on low for 5 1/2hrs. Peel and boil the potatoes. When soft mash with garlic powder, salt and pepper. Take the meet from the crock pot and shred it. Put it on the bottom of a lasagna dish. Place the canned corn and creamed corn on top. Place the mash potatoes on top and cover with cheese curds. Broil in the oven for 5 minutes or until the cheese is golden. And voila! Bon appetit!
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[Name] Garden Meatballs [AuthorId] 318825 [AuthorName] fairmom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-03-14T07:22:00Z [Description] Make and share this Garden Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "4", "1/2", "1/4", "4", "1", "3", "1 1/2", "1", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["lean ground beef", "lean ground turkey", "fresh spinach", "mushroom", "parsley", "green onions", "bell pepper", "garlic cloves", "sea salt", "dried oregano", "fennel seed", "black pepper", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.7 [FatContent] 10.7 [SaturatedFatContent] 3.9 [CholesterolContent] 75.2 [SodiumContent] 673.4 [CarbohydrateContent] 3.6 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] 4 meatballs [RecipeInstructions] Preheat the oven to 375 degrees. In a large mixing bowl, combine all the ingredients. With dampened palms, roll the meat mixture into 24 golf-ball-sized meatballs and transfer them to a 9-by-13-inch baking dish or a baking sheet. Bake for 20 minutes, or until the meatballs are cooked through. Serve warm or room temperature. These meatballs also freeze well. 2 meatballs for snack, 4 meatballs for meal.
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[Name] Chocolate Peanut Butter Microwave Cupcake [AuthorId] 2002238017 [AuthorName] Fred H. [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2019-03-14T07:24:00Z [Description] A delicious chocolate peanut butter microwave cake mix for making personalized desserts or snack. Great for work, college students, kids, and adults of all ages. Works well as a food gift too. A little back ground: Angel food cake mix can be used as a key rising and binding agent. Angel food cake mix has the equivalent of about 6 egg (12 egg whites) plus extra baking soda with dried citric acid. The baking soda with the dried citric acid causes a foaming action like vinegar and baking soda, which when combined with all the powdered egg whites causes the cake mix to become an angel food cake without all the beating of egg whites when you make one from scratch, a little food chemistry in action. This means than 1 box of angel food cake mix will support 2 boxes of cake mix just fine. It acts as an egg substitute. Due to the lack of oil, baking in an oven is an issue but not so in microwaving where oil is less much important as it doesn’t dry out so much do to the fast cook time. This is nice to know as you can use it as a base for other mixes such as brownie, pound cake, or quick breads that you want to make in a microwave [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 15 Mins", "For Large Groups", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["16", "30 1/2", "1", "30"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 13.4 [SaturatedFatContent] 4.9 [CholesterolContent] 0.3 [SodiumContent] 383.7 [CarbohydrateContent] 48.9 [FiberContent] 3.1 [SugarContent] 28.7 [ProteinContent] 8.8 [RecipeServings] 30.0 [RecipeYield] 1 Cup [RecipeInstructions] Put the 3 boxes of dry mix cake mixes and the 1 cup dark cocoa in a very large bowl. Mix dry ingredients until thoroughly combined. Add 30 ounces peanut butter chips and blend in with the dry mix. Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too]. How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite-sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
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[Name] German Chocolate Microwave Cupcake [AuthorId] 2002238017 [AuthorName] Fred H. [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2019-03-14T07:25:00Z [Description] A delicious German chocolate microwave cake mix for making personalized desserts or snack. Great for work, college students, kids, and adults of all ages. Works well as a food gift too. A little back ground: Angel food cake mix can be used as a key rising and binding agent. Angel food cake mix has the equivalent of about 6 egg (12 egg whites) plus extra baking soda with dried citric acid. The baking soda with the dried citric acid causes a foaming action like vinegar and baking soda, which when combined with all the powdered egg whites causes the cake mix to become an angel food cake without all the beating of egg whites when you make one from scratch, a little food chemistry in action. This means than 1 box of angel food cake mix will support 2 boxes of cake mix just fine. It acts as an egg substitute. Due to the lack of oil, baking in an oven is an issue but not so in microwaving where oil is less much important as it doesn’t dry out so much do to the fast cook time. This is nice to know as you can use it as a base for other mixes such as brownie, pound cake, or quick breads that you want to make in a microwave [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 15 Mins", "For Large Groups", "Small Appliance"] [RecipeIngredientQuantities] ["16", "30 1/2", "24", "1", "2", "1"] [RecipeIngredientParts] "pecans" [AggregatedRating] nan [ReviewCount] nan [Calories] 357.4 [FatContent] 14.6 [SaturatedFatContent] 8.8 [CholesterolContent] 0.0 [SodiumContent] 345.7 [CarbohydrateContent] 56.4 [FiberContent] 2.6 [SugarContent] 39.1 [ProteinContent] 4.1 [RecipeServings] 30.0 [RecipeYield] 1 cup [RecipeInstructions] Put the 3 boxes of dry mix cake mixes and the 1 cup cocoa in a very large bowl. Mix dry ingredients until thoroughly combined. Finely chop pecans. Then add 24 ounces butterscotch chips, 2 cups shredded dry coconut, 1 cup pecans finely chopped and blend in with the dry mix. Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too]. How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
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[Name] Crock Pot Corned Beef and Cabbage [AuthorId] 169460 [AuthorName] Busy Mom 628 [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2019-03-14T07:25:00Z [Description] Make and share this Crock Pot Corned Beef and Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 -3", "1", "1", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["corned beef brisket", "onion", "orange, zest of", "brown sugar", "Dijon mustard", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.6 [FatContent] 29.3 [SaturatedFatContent] 9.7 [CholesterolContent] 148.1 [SodiumContent] 1857.1 [CarbohydrateContent] 21.3 [FiberContent] 3.7 [SugarContent] 15.3 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place sliced onions in the bottom of the crock pot. Trim excess fat off brisket and lay on top of onions. Sprinkle orange zest and brown sugar over brisket. Spread mustard over top. Sprinkle flavor packet over top of brisket. Pour juice over brisket. Cover and cook on low 8 hours (or high for 4 hours]. Add cabbage and stir to coat with pan juices. Cook another 1-2 hours.
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[Name] Prosciutto and Blue Cheese Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-03-15T02:45:00Z [Description] Make and share this Prosciutto and Blue Cheese Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "6", "1 1/2", "1", "3/4", "2", "4"] [RecipeIngredientParts] ["lean ground beef", "brown sugar", "prosciutto", "kosher salt", "cracked black pepper", "blue cheese", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.9 [FatContent] 26.2 [SaturatedFatContent] 12.1 [CholesterolContent] 129.6 [SodiumContent] 1555.5 [CarbohydrateContent] 34.8 [FiberContent] 1.2 [SugarContent] 14.5 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Form ground beef in four equal patties (6-ounces each]; refrigerate. In a small sauce pan bring balsamic vinegar to a boil over medium-high heat. Add brown sugar, stir until dissolved. Reduce heat to low and simmer 10 - 15 minutes until vinegar is reduced by half; remove from heat. Note: Keep the flame low. Simmering on high heat can cause bitterness. While sauce reduces, crisp prosciutto in a cast iron skillet over medium-high heat for about 5 minutes; remove from skillet and reserve for topping. Season burgers with salt and pepper. In the same cast iron skillet, cook burgers over medium-high heat on the first side for 3-4 minutes. Flip burgers and top each with blue cheese and prosciutto. Cover and cook another 3-4 minutes or until burgers reach an internal temperature of 160°F. Place the greens on the bottom of four buns, drizzle with balsamic reduction, top with burger and top bun.
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[Name] Beef Chorizo Huevos Rancheros [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-03-15T02:52:00Z [Description] Make and share this Beef Chorizo Huevos Rancheros recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "2", "2", "1 1/2", "1 1/2", "1", "1", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "6", "12"] [RecipeIngredientParts] ["lean ground beef", "cider vinegar", "dried ancho chile powder", "paprika", "kosher salt", "cumin", "oregano", "black pepper", "cayenne", "ground cloves", "canola oil", "pinto beans", "salsa", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 920.2 [FatContent] 31.6 [SaturatedFatContent] 9.9 [CholesterolContent] 352.7 [SodiumContent] 2345.9 [CarbohydrateContent] 103.8 [FiberContent] 15.3 [SugarContent] 5.5 [ProteinContent] 54.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. In a mixing bowl combine ground beef, cider vinegar, chili powder, paprika, 1-teaspoon salt, cumin, coriander, garlic, oregano, black pepper, cayenne and clove and thoroughly combine. Heat oil in a 12-inch cast iron skillet and brown seasoned beef, stirring occasionally and breaking up large chunks, about 7 minutes. Stir in beans and salsa; cook for 2 more minutes. Using a serving spoon, create six wells in the mixture in a circle around the interior of the pan. Crack an egg in each well and season top of eggs with remaining 1/2-teaspoon salt. Bake in a preheated oven for 5-10 minutes until eggs are cooked to desired doneness. Wrap tortillas in foil and put in oven at the same time just to warm. Serve huevos rancheros with warm tortillas.
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[Name] Panko Roasted Asparagus [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2019-03-15T18:18:00Z [Description] Get your daily veggies in with these crispy panko roasted asparagus and dip in a creamy mayo, lemon sauce. https://www.bhg.com/recipe/panko-roasted-asparagus/ [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["asparagus", "mayonnaise", "Dijon mustard", "lemon juice", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.8 [FatContent] 6.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 260.1 [CarbohydrateContent] 16.7 [FiberContent] 2.7 [SugarContent] 2.2 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°F. Snap off and discard woody bases from asparagus. If desired, scrape off scales.", "In a small bowl combine the next three ingredients (through lemon juice]. Transfer half of the mixture to a small bowl; cover and chill until ready to serve.", "Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.", "Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture." ]
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[Name] Irish Apple Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2019-03-15T18:24:00Z [Description] An authentic Irish Farmhouse Apple Cake -- delicious with or without the traditional custard sauce! https://theviewfromgreatisland.com/irish-apple-cake/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "3", "1 1/4", "1", "1", "1/8", "3", NA, "3/4", "1/4", "6", "1/2", "6", "6", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "milk", "all-purpose flour", "baking powder", "cinnamon", "salt", "confectioners' sugar", "flour", "old fashioned oats", "butter", "sugar", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.1 [FatContent] 21.6 [SaturatedFatContent] 12.3 [CholesterolContent] 194.9 [SodiumContent] 165.5 [CarbohydrateContent] 57.0 [FiberContent] 1.6 [SugarContent] 34.5 [ProteinContent] 7.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator. To make the cake, grease a 9 inch round spring form pan. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.
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[Name] Irish Tea Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-03-15T18:29:00Z [Description] This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious. https://www.allrecipes.com/recipe/27028/irish-tea-cake/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1", "2", "1 1/2", "1 3/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.5 [FatContent] 10.8 [SaturatedFatContent] 6.5 [CholesterolContent] 63.3 [SodiumContent] 290.9 [CarbohydrateContent] 40.6 [FiberContent] 0.6 [SugarContent] 23.1 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Grease and flour a 9-inch round pan.", "In a medium bowl, cream together the butter and sugar until light and fluffy.", "Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla.", "Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added.", "Spread the batter evenly into the prepared pan.", "Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving." ]
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[Name] Cinnamon Noodle Kugel [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2019-03-15T18:35:00Z [Description] Make and share this Cinnamon Noodle Kugel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1", "2", "1", "1", "6", "1", "1", "1", "1/3", "1/4", "1"] [RecipeIngredientParts] ["eggs", "small curd cottage cheese", "sour cream", "white sugar", "butter", "cream cheese", "vanilla extract", "salt", "white sugar", "brown sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.7 [FatContent] 14.5 [SaturatedFatContent] 7.7 [CholesterolContent] 122.3 [SodiumContent] 365.9 [CarbohydrateContent] 38.8 [FiberContent] 0.8 [SugarContent] 23.6 [ProteinContent] 10.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract and salt in a large bowl. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish. Combine 1/3 cup white sugar, brown sugar and cinnamon in a small bowl; sprinkle mixture atop noodle kugel. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
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[Name] Grilled Lemon Nut Asparagus [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-03-15T18:38:00Z [Description] Grilling really brings the flavor of asparagus to a new dimension. You can make this recipe many ways, depending on the flavors you prefer. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", NA] [RecipeIngredientParts] ["asparagus", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.8 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 65.2 [CarbohydrateContent] 9.4 [FiberContent] 4.0 [SugarContent] 2.8 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the grill to medium-high heat. Toss trimmed asparagus with 1 tablespoon oil and grill until tender, turning occasionally - about 10 minutes. Remove asparagus from grill. Heat remaining oil in a heavy skillet, add nuts, lemon juice and grilled asparagus. Toss to coat and cook for about 1 minute, until heated through. Serve immediately.
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[Name] Dill, Parsley and Walnut Pesto [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-15T18:46:00Z [Description] 1. dress a potato salad. 2. dress a pasta salad 3. mix into hot, cooked pasta and cooked vegetables. 4. drizzle some on cooked fish. 5. drizzle some on barbecued vegetables. 6. add a dollop onto smoked salmon on a cracker. 7. add a dollop onto a cracker topped with cheese. There ya go...seven ways of use! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1", "1 -2", "3/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["walnuts", "dill", "flat leaf parsley", "garlic clove", "pecorino romano cheese", "extra virgin olive oil", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 985.1 [FatContent] 103.2 [SaturatedFatContent] 13.6 [CholesterolContent] 11.1 [SodiumContent] 711.9 [CarbohydrateContent] 10.6 [FiberContent] 4.8 [SugarContent] 1.9 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] In the bowl of a food processor, add the walnuts and pulse until they are ground into fine crumbs. Transfer them to a bowl. Wash the dill and parsley in cold water and shake dry (or pat dry on paper towels]. Trim off the thick stems below the leafy part of the herbs. Don’t worry about the thinner stems; those will be fine after a whirl in the food processor. Add the garlic to the food processor, pulse until it’s in small bits. Add the dill and parsley and pulse until the leaves are minced. Add the ground walnuts, the pecorino romano, salt and pepper and pulse a few times to mix. Add the extra virgin olive oil and pulse until blended. Store in an airtight container in the refrigerator.
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[Name] Beer Biscuits (Scratch) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-03-15T20:39:00Z [Description] If you cut the biscuits with a pizza cutter, there’s no re-rolling of scraps with the possibility of some of the biscuits coming out a little tough. If you do use a biscuit cutter, always use a sharp one and push straight down without twisting the cutter or your biscuits won’t rise as high. Serving Suggestion: fill with scrambled or fried eggs and ham. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "double-acting baking powder", "sugar", "fine sea salt", "beer", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.3 [FatContent] 4.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 316.1 [CarbohydrateContent] 17.1 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 12 Biscuits [RecipeInstructions] Preheat oven to 450°F. In a medium bowl, combine flour, baking powder, sugar and salt. Stir in oil and beer until a stiff dough forms. Turn out onto a floured work surface and knead lightly 4 or 5 times. Don’t over do it. Using a floured rolling pin, roll dough to 3/4” thickness. Using a pizza cutter, cut dough into 12 squares. Place on a parchment-lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove from oven and serve warm.
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[Name] Beer Rye Bread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT1H30M [TotalTime] PT2H15M [DatePublished] 2019-03-15T21:46:00Z [Description] Make and share this Beer Rye Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/3", "1/2", "1/2", "1/2", "2", "2", "2", "1/2", "5", "5 -6"] [RecipeIngredientParts] ["beer", "bacon fat", "shortening", "light brown sugar", "light molasses", "salt", "caraway seeds", "active dry yeast", "warm water", "white flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2993.1 [FatContent] 42.7 [SaturatedFatContent] 14.4 [CholesterolContent] 32.4 [SodiumContent] 1823.0 [CarbohydrateContent] 568.1 [FiberContent] 43.6 [SugarContent] 103.8 [ProteinContent] 66.0 [RecipeServings] nan [RecipeYield] 2 Loaves [RecipeInstructions] ["Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.", "Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk.", "Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done." ]
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[Name] 15-MINUTE HONEY GARLIC CHICKEN [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-03-15T22:15:00Z [Description] A 5-ingredient, 15-minute honey garlic chicken with an addictively delicious sauce – a perfect quick + easy weeknight dinner recipe! https://www.familyfoodonthetable.com/15-minute-honey-garlic-chicken/ [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", NA, "3", "3", "3", "1/4"] [RecipeIngredientParts] ["olive oil", "chicken breasts", "honey", "low sodium soy sauce", "garlic cloves", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.7 [FatContent] 18.0 [SaturatedFatContent] 4.8 [CholesterolContent] 109.0 [SodiumContent] 508.3 [CarbohydrateContent] 14.8 [FiberContent] 0.2 [SugarContent] 13.2 [ProteinContent] 36.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large skillet over medium-high heat. Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.]. Add the chicken to the skillet and brown on one side, about 3-4 minutes. Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined. Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes. Serve with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.
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[Name] Moosehead Lager Pizza Dough (Beer Dough - Crust) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2019-03-15T22:55:00Z [Description] Diana Coutu turned to the bottle while whipping up a pizza recipe for Canadian Pizza Magazine’s “Chef of the Year” competition in 2004. Today, Coutu’s Moosehead Lager dough is a staple for her award-winning pizzas, which she whips up at Diana’s Gourmet Pizzeria in Winnipeg, Manitoba. NOTE: I recommend pre-baking the readied dough for 10 minutes then adding the sauce, cheese and toppings then proceed as usual. [Images] character(0) [RecipeCategory] From Scratch [Keywords] nan [RecipeIngredientQuantities] ["3", "3/4", "1/3", "3", "1 1/2", "1", "8"] [RecipeIngredientParts] ["unbleached all-purpose flour", "water", "lager beer", "extra virgin olive oil", "sea salt", "sugar", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 780.3 [FatContent] 8.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1754.3 [CarbohydrateContent] 148.2 [FiberContent] 6.1 [SugarContent] 2.6 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 2 Pizzas [RecipeInstructions] Combine water and beer. Using a whisk,dissolve sugar and salt in the mixture. Add yeast and whisk until dissolved. Add flour and mix on low speed for 3 minutes. Add oil and mix on low speed for another 3 minutes, then on high speed for 2 minutes. Separate dough into two 13-ounce rounds (for 12-inch pizzas]. Roll dough into balls, being careful not to overwork the dough. Cover and refrigerate overnight for proofing. (Overnight proofing is mandatory.].
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[Name] Spicy Alligator Tenderloin [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-03-15T23:04:00Z [Description] Make and share this Spicy Alligator Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1/4", "32", "1", "1/3", NA, NA, "2", "6", "6"] [RecipeIngredientParts] ["canola oil", "onions", "tomatoes", "basil", "salt", "pepper", "flour", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2375.9 [FatContent] 220.8 [SaturatedFatContent] 17.3 [CholesterolContent] 7.3 [SodiumContent] 248.5 [CarbohydrateContent] 87.8 [FiberContent] 4.5 [SugarContent] 13.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in saucepan over medium heat. Add onions and jalapeno; cook until onions are tender and translucent. Add tomatoes and cook additional 20 minutes. Add hot sauce and basil; season to taste with salt and pepper. Reserve sauce warm.", "Combine Creole seasoning and flour. Reserve.", "Coat alligator tenderloin with seasoned flour and shake off any excess. Coat each piece with buttermilk and toss in seasoned flour a second time. Shake off excess.", "Fry, preferably in a cast iron skillet, until golden brown and drain on paper towels. Season to taste with salt. Serve with spicy tomato sauce on the side." ]
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[Name] Louisiana Crawfish Boudin [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-03-15T23:17:00Z [Description] Make and share this Louisiana Crawfish Boudin recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Meat", "Cajun", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "2", "1/2", "1/2", "1", "6", "1", "1", "1/2", "1/2", "1/3", "3", "1/2", "3/4", NA, "1/2"] [RecipeIngredientParts] ["crawfish tails", "salt", "cayenne", "white pepper", "canola oil", "onion", "garlic", "celery", "green bell pepper", "white wine", "cooked white rice", "parsley", "green onion", "pepper", "creole mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.1 [FatContent] 12.5 [SaturatedFatContent] 1.1 [CholesterolContent] 121.3 [SodiumContent] 838.6 [CarbohydrateContent] 24.7 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 19.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Soak hog casings in cold water for 10 minutes. Hold casings open under a running faucet and flush water through inside of casings. Reserve casings chilled.", "Place Louisiana Crawfish tails in bowl and season with salt, cayenne, white pepper and Creole seasoning. Reserve chilled.", "Heat large sauté pan over medium-high heat and add 3 Tbsp. canola oil. Add onions, garlic, celery and bell peppers and cook until peppers are tender and onions are translucent (about 5 minutes]. Reserve.", "Heat another large sauté pan over medium-high heat and add remaining 3 Tbsp. canola oil. Add seasoned crawfish and sauté until cooked through (about 6-8 minutes]. Add white wine and cook until liquid is reduced by 2/3rds. Reserve.", "Combine cooked vegetables, cooked crawfish and cooking liquid, cooked rice, parsley and green onions in large bowl. Place mixture on cutting board and chop coarsely with knife until crawfish pieces are about 1/4 of original size. Season with salt and pepper to taste.", "Place mixture into a sausage press and fill casings. Twist casings a few times every 5 inches to separate each link. Fill all casings until mixture is finished.", "To cook, fill large pot with 3 inches of water and bring to simmer. Add crawfish sausage and simmer gently for 12-15 minutes. Remove from water and serve hot with Creole mustard." ]
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[Name] South Carolina Shrimp Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-03-15T23:25:00Z [Description] Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/81/2pVYiqpgQUeuFLzCcZCN_10105181422175427.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "3", "1", "1", "1/4", "1", "1 1/4", "2", "1/4", "1/8", "1/8", "3", "3", "4", "4"] [RecipeIngredientParts] ["mayonnaise", "dill pickles", "shallot", "capers", "pepper", "panko breadcrumbs", "large shrimp", "mayonnaise", "pepper", "salt", "cayenne pepper", "green onions", "bibb lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 427.3 [FatContent] 15.0 [SaturatedFatContent] 2.3 [CholesterolContent] 179.1 [SodiumContent] 1408.3 [CarbohydrateContent] 44.1 [FiberContent] 2.8 [SugarContent] 4.9 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.", "For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.", "Place a third of shrimp (1 cup], 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups] to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.", "Divide shrimp mixture into 4 (3/4-inch-thick] patties (about 1/2 cup each]. Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.", "Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops." ]
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[Name] Oyster Cakes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT6M [PrepTime] PT45M [TotalTime] PT51M [DatePublished] 2019-03-15T23:33:00Z [Description] Make and share this Oyster Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oysters" [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "2", "1/4", "2", NA, "3/4", "1", "2", "1/8 - 1/4"] [RecipeIngredientParts] ["green onions", "garlic clove", "parsley", "parmesan cheese", "eggs", "light mayonnaise", "capers", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.9 [FatContent] 13.3 [SaturatedFatContent] 3.1 [CholesterolContent] 99.2 [SodiumContent] 574.6 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 7-8 Cakes [RecipeInstructions] Rinse, pat dry and chop oysters. Combine in a bowl with bread crumbs, onions, garlic, parsley, Parmesan, eggs. Form into cakes about 3 inches high and 1 inch wide. Chill, uncovered, about 30 minutes. Meanwhile, prepare mayonnaise. In a small bowl combine mayonnaise, cream, capers, and pepper and blend well. Refrigerate. Heat about cooking oil to a depth of 1/4 inch in heavy skillet over medium high heat. Add cakes, being careful not to crowd them in the skillet. Brown on both sides, about 3 minutes a side. Serve on bed of shredded lettuce with caper-cayenne mayonnaise.
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[Name] TIBS Old Fashioned Strawberry Milkshake [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2019-03-16T03:02:00Z [Description] There is nothing like an old fashioned strawberry milkshake on a hot Summer day to cure what ails you. I love a good milkshake. It evokes memories of days gone by when baby boomers sat around the soda shop and listened to oldies like Bill Haley And The Comets. My Dad used to tell me stories about the soda shop at the drug store in Rule, TX in the late 50's. He said it was to die for. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Beverages", "Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3/4 - 1", "1", "1", NA] [RecipeIngredientParts] ["fresh strawberries", "white sugar", "vanilla extract", "powdered milk", "strawberry ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.2 [FatContent] 15.5 [SaturatedFatContent] 9.2 [CholesterolContent] 51.3 [SodiumContent] 134.8 [CarbohydrateContent] 63.9 [FiberContent] 3.5 [SugarContent] 24.6 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 2 Pint Glasses [RecipeInstructions] Hull the strawberries and slice them. Place the strawberries in a bowl. Sprinkle the sugar over them and stir in the vanilla. Put the strawberries in the freezer for about an hour. Place two pint glasses (or four smaller glasses] in the freezer to chill. When the strawberries have frozen solid, pull them out and put them in the blender with 3/4 cup milk. Be sure to include the juices in the bowl. Blend until the strawberries are pulverized thoroughly and no chunks remain. Add the powdered or malted milk and blend. NOTE: I prefer powdered myself. It adds depth to the texture and gives it extra creaminess. In addition, you can also add 2 tbsp of whipped cream as well. Optional depending on how creamy you like it. Remove the jar from the blender and add the ice cream. NOTE: Do not be cheap buying the ice cream. No artificial flavors or dyes. Like the saying goes, \"You get what you pay for.\". With a spoon, stir in the milk and strawberries. Place the jar on the blender. Blend thoroughly. If it doesn't blend well or sticks, carefully add up to 1/4 cup of milk. Stir and/or shake if necessary. Remove chilled glasses from the freezer. Pour into the chilled glasses. Top with whipped cream and garnish with strawberries. Serve immediately.
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[Name] TIBS Chicken Tortilla Soup [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-03-16T03:47:00Z [Description] This is one of the best soups I've ever tried. The combination of chicken, tortillas, and spices makes for a hearty soup that will soothe the soul and get the chill out of your bones on a cold Winter's eve. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "2", "1", "1/2", "3 -4", "2", "2", "1", "2", "2", "1", "2", "1", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["chicken broth", "tomato sauce", "diced tomatoes", "olive oil", "anaheim chilies", "purple onion", "tomatoes", "garlic cloves", "cilantro", "chili powder", "cumin", "pepper", "salt", "Tabasco sauce", "avocado", "cilantro", "lime", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.7 [FatContent] 36.9 [SaturatedFatContent] 11.0 [CholesterolContent] 108.4 [SodiumContent] 2594.2 [CarbohydrateContent] 38.5 [FiberContent] 11.0 [SugarContent] 15.2 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a pan, saute the garlic and onion in 2 tablespoons olive oil. Place everything except the garnishes in the pot. Simmer for at least an hour on low heat so that the flavors mix together. Stirring occasionally. Dress each bowl of soup with garnishes and give it a squeeze of fresh lime. Serve.
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[Name] TIBS Parmesan & Herbs Roasted Corn on the Cob [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-03-16T07:22:00Z [Description] This is one of my all time favorite side dishes. Fresh roasted corn on the cob with a blend of herbs and parmesan cheese. Nature's goodness in every bite. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "8", "2", "1", "1", NA, NA, "1/2"] [RecipeIngredientParts] ["fresh corn", "sweet unsalted butter", "garlic cloves", "fresh thyme", "fresh parsley", "kosher salt", "ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.3 [FatContent] 14.1 [SaturatedFatContent] 8.4 [CholesterolContent] 35.4 [SodiumContent] 110.8 [CarbohydrateContent] 17.7 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Place the corn in its husks directly upon the oven rack in the middle position. Roast until tender (Approx. 40-45 minutes]. In a small bowl, combine butter, garlic, thyme, and parsley. Add salt and pepper to taste. Remove the husks and hairs. Baste the corn with the garlic & herbs butter mixture coating each cob of corn completely. Sprinkle parmesan cheese on top of each one. Serve.
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[Name] TIBS Garlic & Herbs Mashed Potatoes [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2019-03-16T15:23:00Z [Description] This is the best mashed potatoes recipe EVER! With or without the garlic & herbs. It's all in the technique. Try it any you'll never have the desire to try another. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] "From Scratch" [RecipeIngredientQuantities] ["8 -10", "3", "3", "1", "1", "1/2", "4", "2 -3", "2 -3", "2 -3"] [RecipeIngredientParts] ["russet potatoes", "sweet unsalted butter", "olive oil", "kosher salt", "black pepper", "milk", "garlic cloves", "fresh rosemary", "fresh thyme", "fresh sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 810.6 [FatContent] 36.9 [SaturatedFatContent] 18.0 [CholesterolContent] 90.8 [SodiumContent] 2010.8 [CarbohydrateContent] 98.5 [FiberContent] 9.6 [SugarContent] 3.4 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash, peel (optional], and slice potatoes into chunks (approx 1/2 inch - 1 inch thick]. In a large pot, pour milk, heavy cream, or half-n-half. Add garlic, rosemary, thyme, sage, kosher salt and black pepper. Mix thoroughly. Add potatoes. Stir. Cover and place in refrigerator for 3-4 hours. Remove pot from refrigerator. Set on stove. Add butter and simmer on medium heat, stirring every few minutes, until potatoes are tender. (Approx 30 min.]. Place colander over large mixing bowl. Pour potatoes and herbs into colander and allow the bowl to catch as much of the juices without flowing over. Remove the rosemary, thyme, and sage stems. Add potatoes to another large pot or mixing bowl. Pour juices in a little at a time while you whip and mash potatoes until all lumps are gone and it has reached the desired consistency. Add salt and pepper to taste. Serve. NOTE: For country style mashed potatoes, leave the skin on or off (I like it on] and omit the garlic, rosemary, thyme, and sage.
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[Name] Mushroom Merlot Pepper Sauce [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-03-16T19:33:00Z [Description] Make and share this Mushroom Merlot Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["226", "2", "1", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["mushrooms", "butter", "garlic clove", "fresh ground black pepper", "red wine", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.0 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 120.0 [CarbohydrateContent] 4.1 [FiberContent] 0.5 [SugarContent] 1.9 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan over medium heat. Add mushrooms and garlic, and saute until mushrooms are cooked. Add all liquid ingredients. Grind pepper into saucepan. Continue cooking on medium until sauce reduces by 2/3. Perfect over a steak, or on a roast beef dip sandwich.
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[Name] VEGAN GOLDEN CURRY [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-17T03:58:00Z [Description] Make and share this VEGAN GOLDEN CURRY recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3", "1 1/2", "1", "1", "1/2", "1", "3/4", "3", "2", "2", "1", "15", "1", "1"] [RecipeIngredientParts] ["onion", "olive oil", "garlic", "curry powder", "turmeric", "white pepper", "ground ginger", "ground cinnamon", "salt", "flour", "vegetable broth", "potatoes", "carrots", "parsnip", "chickpeas", "bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.2 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 50.6 [CarbohydrateContent] 31.1 [FiberContent] 5.0 [SugarContent] 3.9 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan on medium heat, sauté onion in oil until translucent. Then stir in garlic, curry powder, turmeric, white pepper, ginger, cinnamon, and salt. Next, gradually add flour mixing thoroughly into a pasty consistency. Slowly pour in broth, thoroughly diluting the flour mixture. Make sure there are no lumps. Add potatoes, carrot, jackfruit, bell pepper, and summer squash. Simmer for 30-40 minutes until vegetables are tender.
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[Name] Keto Pork Larb Salad [AuthorId] 464085 [AuthorName] Chandra M [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-03-17T04:48:00Z [Description] Based on Bon Appetit's Spicy Pork Larb recipe, with some slight changes to make it a little less spicy and fit our keto macros. Serve with 2-3 cups chopped romaine per person. Or with lettuce or cabbage cups. Depending on the spiciness of your jalapenos, you may want to add some crushed red pepper, or sub out spicier chilis. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "4", "1", "1/4", "1", "1", "5", "2", "2", "4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "ground pork", "kosher salt", "shallot", "lemongrass", "scallions", "fresh lime juice", "fish sauce", "tamari", "peanuts", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.0 [FatContent] 43.4 [SaturatedFatContent] 11.6 [CholesterolContent] 81.8 [SodiumContent] 3481.5 [CarbohydrateContent] 10.7 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 30.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing with a wooden spoon, until some parts are golden brown, about 2 minutes. Push garlic to one side of pan, then add pork and a 1/4 tsp of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Mix in shallot and lemongrass, cooking until a few pieces of pork are starting to brown. Remove pan from heat and stir in scallions, chiles, tamari, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then taste and season with more salt if needed. Serve with lettuce/cabbage cups, passing mint and remaining peanuts separately. Or divide lettuce between four bowls, top with the torn mint. Add the larb and remaining peanuts.
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[Name] Lemon Almond Cranberry Squares [AuthorId] 420515 [AuthorName] Belloo [CookTime] PT1H10M [PrepTime] PT25M [TotalTime] PT1H35M [DatePublished] 2019-03-17T13:36:00Z [Description] Make and share this Lemon Almond Cranberry Squares 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/53/83/90/HFG1H0MzSX6uq5DAU7s0_IMG_20190317_103304.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/90/RyyeXgAUT6SKCt3chplD_IMG_20190317_103128.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/90/Ue3dFVpQYaOyvwL7cOrA_IMG_20190317_103138.jpg"] [RecipeCategory] Dessert [Keywords] ["Citrus", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "1", "4", "7", "2", "1/4", "1/2", "2", "1 1/4", "3/4"] [RecipeIngredientParts] ["flour", "icing sugar", "butter", "margarine", "lemons", "eggs", "granulated sugar", "butter", "margarine", "all-purpose flour", "baking powder", "craisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2146.0 [FatContent] 109.1 [SaturatedFatContent] 54.0 [CholesterolContent] 637.4 [SodiumContent] 1090.3 [CarbohydrateContent] 271.4 [FiberContent] 12.5 [SugarContent] 170.7 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] ["CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.", "Press firmly into a greased 13 x 9 inch cake pan.", "Bake at 350 degrees for 15-20 minutes, until light golden.", "TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.", "Beat eggs and sugar until light and thickened.", "Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.", "Bake for 40-50 minutes, or until set and golden.", "Cool then cut into squares." ]
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[Name] Cranberry Raspberry Sauce [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-03-17T14:45:00Z [Description] Make and share this Cranberry Raspberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "cinnamon", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 23.7 [FiberContent] 1.9 [SugarContent] 15.6 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat jelly in a saucepan over medium heat. Add cranberries and spices. Reduce heat to medium-low and stif frequently, until cranberries begin to pop, 10 to 15 minutes. Remove from heat.
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[Name] Blueberry Wine Cranberry Sauce [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-03-17T15:01:00Z [Description] Make and share this Blueberry Wine Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "500", "1", "1", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "fresh blueberries", "sugar", "cinnamon", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 27.9 [FiberContent] 2.9 [SugarContent] 22.3 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] combine all ingredients in a large saucepan, to give it lots of room to boil up. Cook at medium until it comes to a boil, stirring occasionally. Cook until all the cranberries have popped, about 20 to 30 minutes.
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[Name] Caramel Cream Cheese Frosting [AuthorId] 526840 [AuthorName] csbndc [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2019-03-17T15:13:00Z [Description] Update on a old fashioned treat. Replaced powdered sugar with cream cheese. Cook time and serving sizes are estimated. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/83/93/1LK6QT6JQXKRmPqZl3EX_20190316_145114.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "5/8", "2", "16"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "vanilla extract", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.2 [FatContent] 32.9 [SaturatedFatContent] 19.9 [CholesterolContent] 99.3 [SodiumContent] 138.7 [CarbohydrateContent] 38.0 [FiberContent] 0.0 [SugarContent] 36.9 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 6 Cups [RecipeInstructions] Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, transfervto mixing bowl, and let cool 1 hour or more. When bowl is cool to touch, add cream cheese. Beat at high speed with an electric mixer until creamy and spreading consistency.
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[Name] Turkey Stew With Mashed Potato Dumplings [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-03-17T15:38:00Z [Description] Make and share this Turkey Stew With Mashed Potato Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "3", "1/2", "3", "4", "1", "6", "3", "3", "1", "1/2", "3/4", "1 1/3", "1"] [RecipeIngredientParts] ["carrots", "celery ribs", "sweet onion", "butter", "chicken broth", "flour", "turkey", "green beans", "flour", "salt", "mashed potatoes", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.1 [FatContent] 9.5 [SaturatedFatContent] 5.2 [CholesterolContent] 51.3 [SodiumContent] 1071.2 [CarbohydrateContent] 35.5 [FiberContent] 4.7 [SugarContent] 8.6 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter at medium heat in large dutch oven. Cook onions, carrots, and celery, until onions are translucent. Stir in flour to coat vegetables, then slowly stir in chicken stock and milk. Add turkey, green beans, and spices; salt to taste. Heat to a boil, then reduce to a simmer, let sauce thicken. In a large bowl, whisk together flour and salt. Add mashed potato and egg, using a fork to combine. Knead gently in the bowl until a dough comes together. It will be sticky, but if wet to the point of falling apart (which may happen if you added milk or cream to your mashed potatoes], add more flour, a tablespoon at a time, until a soft, scoopable dough forms. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes.
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[Name] Slow-Cooker Butternut Black Bean Chili Slow-Cooker Butternut Bla [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2019-03-17T17:59:00Z [Description] A vegatarian chili recipe with the added benefit of pumpkin and to make it even more special on the Weight Watchers plan it's "0" smart points. To make it even better add some shredded chicken breast but be sure and add points for that [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/13/7/OXWOBNRRQiKvRhMtNkcS_Slow%20Cooker%20Butternut%20Black%20Bean%20Chili.JPG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["14 1/2", "2 1/2", "2", "2", "1 1/2", "1/8", "30", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["fire-roasted tomatoes", "crushed tomatoes", "garlic", "chili powder", "ground cumin", "salt", "black beans", "red onion", "red bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 160.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 126.9 [CarbohydrateContent] 32.4 [FiberContent] 9.7 [SugarContent] 4.6 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] 1 Pot [RecipeInstructions] Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well. Add remaining ingredients, and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened. OPTIONAL TOPPINGS: Fresh Cilantro or light sourcream.
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