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[Name] Baked Eggs With Cheddar and Bacon for Two [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-03-17T18:59:00Z [Description] Make and share this Baked Eggs With Cheddar and Bacon for Two 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/53/83/96/Hzv2JfnESDGl4gFIgZd7_IMG_0359.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/xChqzHjFRqiqafzdg9NG_IMG_0360.JPG"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Very Low Carbs", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/8", NA, "2"] [RecipeIngredientParts] ["eggs", "milk", "smoked cheddar cheese", "fresh parsley", "salt", "pepper", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.1 [FatContent] 10.1 [SaturatedFatContent] 3.8 [CholesterolContent] 197.2 [SodiumContent] 312.3 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 8.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°. Coat two 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops. Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
[Name] ONE-ONE-ONE Breakfast Biscuits [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-03-17T20:24:00Z [Description] Make and share this ONE-ONE-ONE Breakfast Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["heavy cream", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.3 [FatContent] 40.5 [SaturatedFatContent] 18.6 [CholesterolContent] 84.9 [SodiumContent] 696.9 [CarbohydrateContent] 106.3 [FiberContent] 1.7 [SugarContent] 55.9 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line a Dutch oven and lid with aluminum foil and preheat. Place biscuits inside. Sprinkle brown sugar on top of biscuits. Then pour cream over the biscuits. Cover and bake at about 350 degrees for 30 minutes or until golden brown. Serve warm, topped with whipped cream, if desired. Note: This is a campfire recipe and meant to be cooked on an open fire. If oven-cooking, adjust cook time.
[Name] Russian Cherry Delight - Campfire [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-03-17T20:58:00Z [Description] Required: &nbsp;12 inch cast iron Dutch oven with lid. &nbsp;1ST PLACE DESSERT WINNER. A summer camp had a Dutch-oven cook-off for Scoutmasters. Nearly 350 readers entered the magazine&rsquo;s contest, submitting their favorite camp recipes for entr&eacute;es, side dishes and desserts. &nbsp;A panel of judges picked the top entries in each category and the magazine&rsquo;s editors selected the grand-prize winner. And why is it called Russian Cherry Delight? &nbsp;I have no idea.
[Name] Cornbread Cuban Sandwiches With Mojo Sauce-Cast Iron [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-03-18T01:36:00Z [Description] 2017 NATIONAL CORNBREAD COOK-OFF FINALISTS Ashlyn Morgan, Englewood, TN: &nbsp;Cornbread Cuban Sandwiches with Mojo Sauce [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cuban", "Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "8", NA, "1", "2", "1", "1 1/2", "1/2", "1", "1", "1", "1/2", "1", "1", "3/4", "8", NA, NA, "1/8"] [RecipeIngredientParts] ["eggs", "buttermilk", "shortening", "red bell pepper", "garlic", "cilantro", "salt", "cayenne pepper", "cumin", "paprika", "red onion", "olive oil", "pork", "ham", "swiss cheese", "mustard", "pickle", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1648.1 [FatContent] 106.7 [SaturatedFatContent] 30.5 [CholesterolContent] 303.7 [SodiumContent] 3480.4 [CarbohydrateContent] 92.9 [FiberContent] 9.2 [SugarContent] 28.3 [ProteinContent] 79.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400°F. Grease 12-inch cast iron skillet and place in oven while preparing batter. In a large bowl, mix together Martha White cornbread mix, eggs and buttermilk. Whisk to combine. Stir in creamed corn. Remove hot skillet from oven and pour in batter. Cook for 20-25 minutes. While the cornbread is baking, make the mojo sauce. In a food processor blend together bell pepper, garlic, jalapeno, onion, cilantro and spices. Add olive oil last and only pulse for a few seconds to incorporate the oil. Coat the pulled pork in the mojo sauce. Set aside. Remove cornbread from oven when ready. Allow to cool. When cool, turn the cornbread out from the skillet. Slice in half horizontally to make 2 parts of the sandwich; a top and bottom. Place the bottom of the cornbread back in the skillet. Spread bottom with mustard, then add pickles, then ham, then pork and finally Swiss cheese. Place top half of cornbread back in skillet to complete the sandwich. Generously butter the top. Place skillet back in oven for about 10 minutes. Optional: take another skillet (preferably hot] and place on top, to create a sandwich press while in the oven. Remove skillet from oven. Slice cornbread Cuban sandwiches into triangles. Garnish with fresh pickles, jalapeno and red onion.
[Name] Greek Feta Cheese Salad Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-18T01:54:00Z [Description] Make and share this Greek Feta Cheese Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/4", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["feta cheese", "olive oil", "white wine vinegar", "capers", "garlic cloves", "white pepper", "dried oregano", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.2 [FatContent] 44.5 [SaturatedFatContent] 8.4 [CholesterolContent] 16.7 [SodiumContent] 419.5 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the feta, olive oil, vinegar, onions, capers, garlic, oregano and salt & pepper in a container with a lid that closes tightly. Shake vigorously for about 30 seconds.  Ingredients should be thoroughly blended.
[Name] Pfeffernuss Cookies [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT13M [PrepTime] PT24H [TotalTime] PT24H13M [DatePublished] 2019-03-18T03:19:00Z [Description] A old German Christmas recipe. This is from Sister Malacky's pastry book from 1971. Prep time includes overnight resting time. I am guessing on the servings and cookie amounts, it will depend on what size cookie cutter you use, same with baking time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "3", "7 1/4", "1/2", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["eggs", "sugar", "all-purpose flour", "citron", "baking soda", "ground cloves", "ground nutmeg", "ground cinnamon", "salt", "lemon zest", "brandy", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 7.4 [SodiumContent] 12.7 [CarbohydrateContent] 4.0 [FiberContent] 0.0 [SugarContent] 4.0 [ProteinContent] 0.2 [RecipeServings] 150.0 [RecipeYield] 12 dozen [RecipeInstructions] ["in one bowl whisk dry ingredient (flour, salt, baking soda & all the spices]. In larger bowl cream together eggs and sugar until light an fluffy. Stir in lemon peel to wet. Stir in dry into wet, now add in candied peel and knead. Once peel is mix in, on a lightly floured surface roll out dough to 1/4\" thick. Cut out shapes with small cookie cutter and place on greased cookie sheet. Let stand overnight.", "Pre-heat oven to 350 degrees. Turn cookies over and sprinkle with brandy or rum. Bake 10-15 minutes." ]
[Name] TIBS Blue Ribbon Corn Dogs [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-03-18T03:29:00Z [Description] Make and share this TIBS Blue Ribbon Corn Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1 1/2", "1", "1/8", "1/4", "1/8", "1 1/2", "2", "8", NA, "8"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "baking powder", "baking soda", "honey", "salt", "nutmeg", "white sugar", "paprika", "buttermilk", "eggs", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.0 [FatContent] 15.6 [SaturatedFatContent] 6.0 [CholesterolContent] 72.2 [SodiumContent] 1022.2 [CarbohydrateContent] 31.4 [FiberContent] 1.6 [SugarContent] 7.3 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] 8 Corn Dogs [RecipeInstructions] Preheat deep fryer to 350 degrees. In a bowl, combine the cornmeal, flour, baking powder, baking soda, honey, salt, sugar, nutmeg, and paprika. In a separate bowl, combine the eggs, honey, and buttermilk. Blending thoroughly. Mix the buttermilk mixture with the cornmeal mixture. NOTE: Batter will be thick. Pour mixture into a large mason jar. Carefully skewer each hot dog with a stick. Pat off any excess moisture on each hot dog. On a plate, roll dog in flour. Dip it immediately into the batter upside down. Let the excess drip off. Place each corn dog gently into the deep fryer. Add in small batches. Fry until the batter is golden and cooked through. (About 3 minutes]. Remove and drain. Serve.
[Name] Peanut Butter Drops [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-03-18T03:53:00Z [Description] Make and share this Peanut Butter Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Peanut Butter", "< 30 Mins", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/2", "3/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "ground ginger", "ground cloves", "baking soda", "shortening", "peanut butter", "brown sugar", "eggs", "milk", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.6 [FatContent] 15.8 [SaturatedFatContent] 3.3 [CholesterolContent] 20.9 [SodiumContent] 133.1 [CarbohydrateContent] 20.9 [FiberContent] 1.5 [SugarContent] 13.2 [ProteinContent] 6.3 [RecipeServings] 18.0 [RecipeYield] 3 dozen [RecipeInstructions] Pre-heat oven to 350 degrees F. In a bowl, whisk all dry ingredients(flour, ginger, cloves, baking soda]. In another bowl cream the shortening and peanut butter until light and fluffy. On low add sugar. Once mixed, add eggs one at a time and beat well after each addition. Stir in milk. Now combine dry, wet and peanuts until all are combined. Drop by teaspoonful onto ungreased cookie sheet about 1 inch apart. Bake 10-12 minutes.
[Name] Zesty Cauliflower Spanich Rice from HG [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-03-18T13:53:00Z [Description] This is a recipe from the Hungry Girl site and if you haven't visited it, give it a try. Here's what she had to say about this. &quot;Rice is a convenient and versatile side dish, but you don&rsquo;t get a lot of it (or a lot of satisfaction) for the calorie count.. This veggie-based twist on a classic is a perfect&quot; To make it even better, if you are on Weight Watchers it's &quot;0&quot; Smart Points. So a nice filler on those days you've gone a little high on your points. Using prepackaged cauliflower rice makes it fast and easy [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/07/4/2csH2ceRLOq1fdIatG9E_Zesty%20Cauliflower%20Spanich%20Rice.JPG" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "1", "2", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cauliflower", "bell pepper", "onion", "diced tomato", "chicken", "vegetable broth", "tomato paste", "garlic", "dried oregano", "ground cumin", "lime juice", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 250.6 [CarbohydrateContent] 14.0 [FiberContent] 4.3 [SugarContent] 5.7 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.", "Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.", "Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.", "Reduce to a simmer. Cover and cook for 6 minutes.", "Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes." ]
[Name] Fluffy Cinnamon Rolls W/Cream Cheese Frosting [AuthorId] 2002436464 [AuthorName] mina6766 [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2019-03-18T18:41:00Z [Description] Make and share this Fluffy Cinnamon Rolls W/Cream Cheese Frosting 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/53/84/05/ztrt7acLQnCIgYht1oVD_Cinnamon%20Rolls.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4 1/2", "2 1/4", "1/2", "1", "1", "2", "1", "3", "8", "1 1/2", "1"] [RecipeIngredientParts] ["milk", "flour", "active dry yeast", "granulated sugar", "unsalted butter", "salt", "eggs", "brown sugar", "cinnamon", "cream cheese", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.6 [FatContent] 19.1 [SaturatedFatContent] 11.3 [CholesterolContent] 76.3 [SodiumContent] 228.4 [CarbohydrateContent] 64.6 [FiberContent] 2.0 [SugarContent] 33.3 [ProteinContent] 6.6 [RecipeServings] 15.0 [RecipeYield] 12-15 Rolls [RecipeInstructions] DOUGH INSTRUCTIONS: Put milk into a microwave safe container and heat for one minute. Remove milk from microwave, add yeast and one tablespoon of granulated sugar to the milk. Milk should be around 105 degrees to activate the yeast. Whisk lightly then set aside until you have prepared the remaining dough mixture. Mixture should look frothy when yeast has been activated. In another bowl or stand mixer, mix sugar, 1/3 c (melted] butter, salt and eggs until well incorporated. Add flour, a cup at a time, until mixed well. This should look crumbly yet fluffy. After thoroughly mixing in the flour add the milk mixture and incorporate until the dough is well mixed. Should be kind of sticky to the touch. Once the mixture is completed knead for about 5 minutes. Dough should by kind of sticky but not sticking to anything. Place dough mixture in a greased/sprayed bowl and cover in a warm, draft free, area for 30 to 45 minutes. Dough should double in size. FILLING INSTRUCTIONS: Mix together brown sugar and cinnamon. CREAM CHEESE FROSTING INSTRUCTIONS: Cream together, 1/3 cup unsalted butter, powdered sugar, vanilla and cream cheese. Butter and cream cheese should be cold to get the right consistency. Place mixture in refrigerator until ready to use. Once the dough has doubled in size roll out onto a very lightly floured surface. Roll to about a 10\"X 12\" rectangle. Apply 1/4 cup of softened unsalted butter onto the rolled dough. Sprinkle the cinnamon mixture onto the butter. Roll dough in a deli style roll by starting with the long edge and roll toward you. Once rolled up, pinch together the edges to keep the form. Take (unflavored] floss and place under the dough at about 1\" to 1-1/2\" intervals and cut the dough. Place cut side down into a greased/sprayed 13\"X 9\" baking pan. You may need to have an extra baking dish ready in case you don't have enough room for all the rolls to be placed into a single baking dish. Once they are in the baking dish(s], set on the stove and let them rise again before baking them. Let the dough rise again for about 30 minutes, until it has doubled in size. Preheat oven to 350 degrees. Once dough has risen again place in preheated oven and bake for 20 minutes or until done. Let cool down for about 10 minutes and frost with the cream cheese mixture. The cinnamon rolls will keep covered and refrigerated for 3 to 5 days, provided they last that long.
[Name] GRAVY [AuthorId] 598377 [AuthorName] Mark R. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-03-18T18:41:00Z [Description] Make and share this GRAVY recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "5", "2", "2", "1/4"] [RecipeIngredientParts] ["butter", "flour", "milk", "bouillon cubes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.4 [FatContent] 27.7 [SaturatedFatContent] 17.4 [CholesterolContent] 78.3 [SodiumContent] 568.7 [CarbohydrateContent] 13.6 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place butter in pot on medium high heat add flour stir together. slowly add the milk stir constantly. keep stirring. place bouillon in 1/4 cup water put in microwave for 2 minutes stir till dissolved. stir bouillon into pot. YOU NEED TO CONSTANTLY STIR THIS! OR THE BOTTOM WILL BURN!
[Name] Easy Cheesy Tuna &amp; Broccoli Pasta [AuthorId] 1271940 [AuthorName] PBANDJ.AE [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2019-03-18T18:41:00Z [Description] Make and share this Easy Cheesy Tuna &amp; Broccoli Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3/4", "1/3", "1", "1/4"] [RecipeIngredientParts] ["tuna in water", "rotini pasta", "chicken broth", "milk", "water", "chicken bouillon", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.1 [FatContent] 9.1 [SaturatedFatContent] 2.7 [CholesterolContent] 98.0 [SodiumContent] 1006.4 [CarbohydrateContent] 52.6 [FiberContent] 4.1 [SugarContent] 2.7 [ProteinContent] 64.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steam broccoli in microwave as directed. Boil Rotini pasta as directed. Bring 1 C chicken broth to boil, add 1 tsp of Chicken Bullion and 1/3 C water. In shaker, combine 3/4 C Milk with 1/4 C cornstarch.  Shake until well blended. Add Milk/Cornstarch mixture to hot chicken broth and reduce heat to simmer, stirring constantly until thickened. Once the white sauce is thickened, add full jar of Cheese dip.  Stir until well blended on low heat. Combined cooked pasta, broccoli, drained canned tuna until mixed together. Pour cheesy sauce over mixture and stir until thoroughly coated in sauce.  Serve!
[Name] Truly Whole Wheat Bread [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2019-03-18T18:42:00Z [Description] Make and share this Truly Whole Wheat 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/2002146057/k1rolMFZRNeyeFAdvEfS_EB99D17A-41DF-420D-9FAF-AA0EC5BCD2D3.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002146057/k1rolMFZRNeyeFAdvEfS_EB99D17A-41DF-420D-9FAF-AA0EC5BCD2D3.jpeg"] [RecipeCategory] Breads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "1", "1", "2", "1 1/2", "1/4", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["whole wheat flour", "vital wheat gluten", "olive oil", "salt", "honey", "warm water", "raisins", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.6 [FatContent] 12.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 624.6 [CarbohydrateContent] 68.5 [FiberContent] 9.1 [SugarContent] 15.8 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] 1 Loaf [RecipeInstructions] Proof yeast - yeast in 1/4 cup Luke warm water & teaspoon of sugar. add flours, vital, salt, honey, seeds, raisins, nuts, olive oil into bread maker. add proofed yeast. water. use 2lb loaf setting. Select whole wheat bread setting. start bread machine. after kneading for a bit, verify enough liquid. If not add tablespoon or two of lukewarm water.
[Name] Shepherd's Pie for Two - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-03-18T20:07:00Z [Description] Make and share this Shepherd's Pie for Two - ATK recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1/3", "5", "2", "1", "12", "1", "1", "1", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["russet potato", "half-and-half", "unsalted butter", "carrots", "onion", "ground beef", "tomato paste", "garlic clove", "fresh thyme", "all-purpose flour", "chicken broth", "dry white wine", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 998.8 [FatContent] 60.0 [SaturatedFatContent] 31.4 [CholesterolContent] 206.9 [SodiumContent] 849.3 [CarbohydrateContent] 66.0 [FiberContent] 10.9 [SugarContent] 11.2 [ProteinContent] 44.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Note:  If desired, you can omit the carrots called for here and substitute 1 1/2 cups of frozen peas and carrots for the frozen peas. Stir them in at the end of step 3. Combine potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over medium-high heat and cook until tender, 10 to 12 minutes. Drain potatoes and return them to saucepan. Add half-and-half, 4 tablespoons butter and 1/4 teaspoon pepper and, using potato masher, mash until smooth. Cover and set aside. Melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add carrots and onion and cook until softened, about 4 minutes. Add beef, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until beef is no longer pink, 4 to 6 minutes. Stir in tomato paste, garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in broth, wine and soy sauce, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, 1 to 2 minutes. Stir in peas and remove from heat.  Note:  Make sure to scrape up the browned bits (fond] to add richness to the sauce. . Adjust oven rack 5 inches from broiler element and heat broiler. Using spoon, dollop potato mixture evenly over filling and smooth into even layer. Pressing gently, drag tines of fork across surface of potato mixture to make ridges. Transfer skillet to oven and broil until topping is golden brown, 5 to 7 minutes. Let cool for 10 minutes. Serve.
[Name] Crispy Buffalo Shrimp [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2019-03-18T20:32:00Z [Description] Allrecipes.com.&nbsp;If using frozen shrimp in bags from the grocer, thaw shrimp overnight in refrigerator or in a sealed plastic bag placed in a bowl of cold water for about 15 minutes. [Images] character(0) [RecipeCategory] Spicy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1/2", "1 1/2", "1", "1", "1", "1", "2", "1", "30", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "lemon pepper seasoning", "baking powder", "salt", "garlic powder", "cayenne pepper", "eggs", "milk", "medium shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.2 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 149.9 [SodiumContent] 1336.4 [CarbohydrateContent] 13.7 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C]. Pat shrimp dry with paper towels. Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder and cayenne together in a bowl. Whisk eggs and milk together in a second bowl. Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour, as needed, to fully cover. Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp. Toss shrimp together with hot sauce in a large bowl until each piece is coated. Serving suggestion:  serve with blue cheese dip or dressing.
[Name] Smothered Pork Chops - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-03-18T20:44:00Z [Description] ATK determined that bone-in, rib-end pork chops were the most juicy and flavorful. Further, they found that 1/2-inch chops picked up more flavor than thicker chops and didn't overwhelm the gravy. The best cooking method was to sear the chops in bacon fat, then braise them (30 minutes turned them tender and succulent) in an onion gravy thickened with a bacon fat and flour roux; the sweet, salty, smoky flavor of the roux underscored and deepened all of the other flavors. &nbsp;Make sure to use low-sodium chicken broth in this recipe; regular chicken broth can result in an over seasoned sauce. ATK suggests to serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "2", "1 3/4", NA, "4", NA, "2", NA, "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["bacon", "unbleached all-purpose flour", "low sodium chicken broth", "ground black pepper", "yellow onions", "table salt", "water", "garlic cloves", "fresh thyme leave", "bay leaves", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.7 [FatContent] 28.3 [SaturatedFatContent] 9.4 [CholesterolContent] 151.8 [SodiumContent] 321.4 [CarbohydrateContent] 9.6 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil]. Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is medium brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside. Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon; serve immediately.
[Name] Mashed Sweet Potatoes With Chipotle and Lime [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-03-18T20:52:00Z [Description] ATK: &nbsp;This recipe can be easily doubled and prepared in a Dutch oven; increase the cooking time to 40 to 50 minutes. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "4", "2", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "water", "unsalted butter", "chipotle chiles in adobo", "sugar", "salt", "pepper", "fresh chives", "lime zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.9 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 354.2 [CarbohydrateContent] 23.5 [FiberContent] 3.4 [SugarContent] 5.3 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, water, butter, chipotle, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until potatoes crumble easily when poked with paring knife, 25 to 30 minutes. Remove from heat. Using potato masher, mash potatoes thoroughly until smooth and no lumps remain. Stir in chives, if using] and lime zest. Season with salt and pepper to taste. Serve.
[Name] Quick Chickpea Salad [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-03-18T21:26:00Z [Description] Make and share this Quick Chickpea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["chickpeas", "tomatoes", "avocado", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.9 [FatContent] 22.3 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 364.2 [CarbohydrateContent] 32.9 [FiberContent] 9.0 [SugarContent] 1.2 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients to taste. Amounts in recipe are only suggestions. Add salt if desired.
[Name] TIBS Sweet Peach Iced Tea [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-03-18T23:28:00Z [Description] Nothing say Southern like sweet peach iced tea. This recipe is a favorite of family and friends. So much better than store bought. Try it and you'll agree. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/3", "1", NA] [RecipeIngredientParts] ["sugar", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 26.8 [FiberContent] 0.3 [SugarContent] 26.5 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 2 Gallons [RecipeInstructions] Simple Syrup: Add 1 cup sugar and 1 cup water to small pot. Bring to boil. Stirring constantly. Continue boiling five minutes stirring often. Tea: In a 2 gal pitcher, pour simple syrup. In a pot, bring 6 cups of water to a boil. Add pinch of baking soda. Remove from heat. Add tea bags and allow to seep for 15 minutes. Pour tea into pitcher. Add peach syrup. Fill with water to equal 2 gallons. Stir thoroughly. Fill an ice tray with peach iced tea. Set in freezer until frozen. Refrigerate tea until ice is frozen. Pour tea over ice in a glass. Remove core from peach. Slice lengthwise and use to garnish the glass.
[Name] Hearty Rye Beer Bread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2019-03-19T00:09:00Z [Description] Make and share this Hearty Rye Beer Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1 3/4", "1/2", "2", "1/2", "1/4", "1/4", "1 1/2", "1/4", "1", "3", "2 1/2", "1", "3", "1", "1/2", "1/2", "2 1/4", "1/2", "1", "1/4", "3", "1 1/2", "1/4", "1 1/2", "3/4", "3/4", "1", "1"] [RecipeIngredientParts] ["beer", "bread flour", "salt", "brown sugar", "caraway seed", "fennel seed", "orange zest", "active dry yeast", "beer", "bread flour", "salt", "brown sugar", "caraway seed", "fennel seed", "orange zest", "active dry yeast", "beer", "bread flour", "salt", "brown sugar", "caraway seeds", "fennel seed", "orange zest", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5853.2 [FatContent] 137.5 [SaturatedFatContent] 17.9 [CholesterolContent] 0.0 [SodiumContent] 7074.2 [CarbohydrateContent] 985.5 [FiberContent] 56.7 [SugarContent] 124.8 [ProteinContent] 128.6 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["For either method:  Have dry ingredients at 80°F and combine all except the rye flour; set aside. Combine beer and oil; warm to 120 to 130 degrees F then add yeast. Allow to ‘bloom’ for 5 minutes.", "Stand Mixer Method:", "Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour to form a firm dough. Knead with dough hook(s] 5 to 7 minutes until smooth and elastic. If too stiff, add additional water -- a very little at a time.", "Food Processor Method:", "Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour until dough forms a ball. If too stiff, add additional water -- a very little at a time.", "Rising, Shaping and Baking:", "Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. About 1 1/2 hours.  Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet. Cover; let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. While dough is rising, place an 8-inch pan on lowest rack of oven and preheat to 450°F When the oven reaches 450°F, fill the 8-inch pan with about 2 cups boiling water. Reduce oven temperature to 400°F and place loaf on cookie sheet on rack above water. Bake 40 to 45 minutes. Remove from cookie sheet; cool before slicing." ]
[Name] CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-03-19T13:45:00Z [Description] These skewers from Kobe Roux are made with juicy andouille sausage and fresh gulf shrimp, our homemade cajun seasoning and Sriracha Cream Sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/Unt4H4E1QFu9OjFuvoLh_KobeRoux%20S%3Dhrim%20and%20Sausage.jpg.png" [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1", "12 7/8", "1", "1", "1"] [RecipeIngredientParts] ["large shrimp", "olive oil", "cayenne pepper", "garlic powder", "onion powder", "dried oregano", "dried thyme", "kosher salt", "andouille sausages", "fresh chives", "red pepper flakes", "coarse black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.1 [FatContent] 13.6 [SaturatedFatContent] 4.0 [CholesterolContent] 106.9 [SodiumContent] 1063.7 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 16.6 [RecipeServings] 10.0 [RecipeYield] 30 Skewers [RecipeInstructions] FOR THE KOBE ROUX CREAM SAUCE. 1/4 cup mayonnaise. 1 tablespoon Lime Juice. 1 tablespoon brown sugar. 1 tablespoon Sriracha, or more, to taste*. 1 tsp cajun seasoning. DIRECTIONS: 1.\tTo make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside. 2.\tIn a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes. 3.\tThread shrimp and sausage onto 4-inch-long skewers or toothpicks. 4.\tHeat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side. 5.\tServe immediately with Sriracha cream sauce, garnished with chives, if desired.
[Name] SCa Steak Rub - Kobe Roux [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2019-03-19T13:58:00Z [Description] Make and share this SCa Steak Rub - Kobe Roux recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/98/3/9tWyA4dTQUOSTuRP33d0_Steak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/zlJxTX7QKGR7ShkXjJ0d_Steak.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "6", "2", "4", "1", "1/4", "4", "8", "2", "4", "4", "2", "2", "1/2", "1/4", "2", "2", "2", "4"] [RecipeIngredientParts] ["sea salt", "sea salt", "turbinado sugar", "garlic powder", "onion powder", "red bell pepper", "lemon", "shiitake mushrooms", "Hungarian paprika", "cornstarch", "beef", "Worcestershire sauce", "celery powder", "turmeric", "brown sugar", "black pepper", "sun-dried tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.8 [FatContent] 1.0 [SaturatedFatContent] 0.4 [CholesterolContent] 1.1 [SodiumContent] 584.6 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 0.6 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a large bowl and whisk for about 15 minutes If you have a Kitchenaid© mixer, use it with the wire whisk attachment for at least 5 minutes It is important to get the spices well blended as this allows the moister ingredient,s like brown sugar to get coated with other spices. It will also help prevent caking. Using a canning funnel, spoon mixture into a thoroughly cleaned coffee grinder and pulse until the largest pieces are no larger than 1/32\" (very small]. Pulse in smaller batches. combine all of the ground batches and whisk again for 5 mins in a Kitchenaid-type mixer with the wire whisk. Transfer mixture to a large jar or shaker bottle. For use: Sprinkle liberally on steaks and let them come up to around 55-60 deg F. Allow them to sit for a minimum of 30-mins. Lightly spray steaks with grapeseed or coconut oil. Grill on HIGH HEAT for about 2 mins per side. (130 def F internal] then remove steaks, tent with foil and let rest for 8 minutes.
[Name] HOMEMADE LIMONCELLO LIQUEUR [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-03-19T15:46:00Z [Description] This homemade liqueur can be enjoyed on its own, mixed in other cocktails or used in recipes... savory and sweet! VIDEO https://www.youtube.com/watch?v=qzjysf5gy9g [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8y9y1vpnQDKWaPUlyBCH_Limoncello-6_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["European", "Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/4", "4", "5"] [RecipeIngredientParts] ["lemons", "granulated sugar", "distilled water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1174.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 306.6 [FiberContent] 4.7 [SugarContent] 294.6 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 3/4 liters [RecipeInstructions] ["Remove the lemon peel with a vegetable peeler or a pairing knife, avoiding to remove the white pith which is bitter. Transfer the peels in a 1 gallon glass jar. Pour in alcohol, stir, close tightly and place the jar in a cool, dark place, undisturbed, for 5 weeks.", "Juice the skinless lemons and pour the liquid into an ice cube tray (volume of each cavity is 1 tbsp.]. Transfer to the freezer until solid. Transfer lemon cubes in a re-sealable plastic freezer bag until needed for a recipe that calls for 1 tablespoons lemon juice.", "When the 35 days are up, place cheese cloth at the bottom and the sides of a colander; place colander over a large pot. Pour in the alcohol and peels into the lined colander; drain well. Carefully remove the cheese cloth and discard the peels.", "Transfer the pot on a stove and add sugar with distilled water. On medium-high, stir mixture until sugar is dissolved. Just before the limoncello starts boiling, remove from the heat to cool off. Pour liqueur into sterilized bottles, close lids, wipe out and let them sit for 7 to 10 days before serving. Makes 2 ¾ liters." ]
[Name] CHOCOLATE MINT NANAIMO BARS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-03-19T16:21:00Z [Description] These bars are a tasty dessert or snack to have. Cut them in small pieces and serve them right after dinner for a tasty little treat! VIDEO https://www.youtube.com/watch?v=wJYoqgAnMm8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/G4gTQ0mcQUqWlW7ZIK86_Nanaimo-Bars-5_Fotor-2ND-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1", "1/2", "1 1/2", "1/4", "1", "1", "1/8", "2", "1", "3/4", "1/4", "3", "1"] [RecipeIngredientParts] ["dark chocolate", "butter", "graham cracker crumbs", "sweetened flaked coconut", "walnuts", "powdered sugar", "unsalted butter", "cornstarch", "sea salt", "milk", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.7 [FatContent] 31.2 [SaturatedFatContent] 18.1 [CholesterolContent] 38.5 [SodiumContent] 185.6 [CarbohydrateContent] 39.1 [FiberContent] 3.6 [SugarContent] 28.7 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 BARS [RecipeInstructions] Lightly grease 8 x 8 dish and set aside. In the top of a double boiler, melt chocolate chips with butter into smooth. Remove from the heat and add graham crumbs, coconut flakes and walnuts; stir until well blended. Transfer mixture to prepared dish, pressing down to the bottom. Chill bottom layer for 30 minutes. In a large bowl, combine sugar, butter, cornstarch, peppermint extract, sea salt, milk and food coloring. Beat ingredients until smooth. Add more natural green food coloring until desired color; process until completely combined. Spread evenly over the cooled base and refrigerate for 30 minutes. In the top of a bain-marie, add dark chocolate chips & mint chocolate &, butter and vanilla extract. Stir until mixture is melted and smooth – DON’T make it hot. Spread evenly topping over mint layer. Cool for about 15 minutes and cut into squares. Makes 12 bars.
[Name] ITALIAN MEATBALLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-03-19T16:34:00Z [Description] Savory, spicy and moist, they 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/wsdXH4h1QsWfXtsuaMSy_Italian-Meatballs-4_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1", "2", "2", "1/2", "1/4", "3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "Italian sausage", "lean ground beef", "ground pork", "eggs", "parmigiano-reggiano cheese", "parsley", "garlic cloves", "sea salt", "red pepper flakes", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.6 [FatContent] 8.4 [SaturatedFatContent] 3.2 [CholesterolContent] 37.1 [SodiumContent] 279.2 [CarbohydrateContent] 3.2 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 8.5 [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.
[Name] Hearty Beef Stew - ATK [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2019-03-19T23:15:00Z [Description] Make and share this Hearty Beef Stew - ATK recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3", "2", "3", "3", "1", "2", "2", "1", "6", "4", "1", "1/4"] [RecipeIngredientParts] ["table salt", "ground black pepper", "onions", "garlic cloves", "all-purpose flour", "red wine", "low sodium chicken broth", "bay leaves", "dried thyme", "boiling potatoes", "carrots", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.2 [FatContent] 17.6 [SaturatedFatContent] 5.0 [CholesterolContent] 145.2 [SodiumContent] 840.3 [CarbohydrateContent] 41.9 [FiberContent] 5.6 [SugarContent] 6.4 [ProteinContent] 55.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour. Remove kettle from oven, add potatoes and carrots.  Cover and return kettle to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings and serve over rice.
[Name] Grilled Korean Bulgogi Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-03-19T23:51:00Z [Description] Make and share this Grilled Korean Bulgogi Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "1", "1", "1/4", "2", "1", "2", "1/2", "1", "1", "1", "2", "1 1/2", NA, NA, "2", "4", "2"] [RecipeIngredientParts] ["soy sauce", "garlic cloves", "fresh ginger", "brown sugar", "mayonnaise", "sugar", "garlic clove", "scallions", "kosher salt", "toasted sesame seeds", "red cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.4 [FatContent] 40.1 [SaturatedFatContent] 13.4 [CholesterolContent] 117.4 [SodiumContent] 2330.0 [CarbohydrateContent] 44.2 [FiberContent] 3.2 [SugarContent] 19.3 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Bulgogi Sauce: In a small saucepan, mix soy sauce, gochujang, garlic, ginger, vinegar and brown sugar together. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, 5 to 7 minutes. Remove from heat, add sesame oil and let cool. Use immediately or refrigerate in an airtight container for up to 1 week. For the Kimchi Mayo: In a medium mixing bowl, stir together mayonnaise, kimchi brine, kimchi, sugar, sesame oil, garlic and scallions until well combined. Refrigerate until ready to use. For the Burgers: Season with kosher salt the beef. Form beef into 4 patties, about 1/2 inch wider than the burger buns. Using your thumb, press a depression into the center of each patty to prevent bulging during cooking. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place patties directly over hot coals, cover with vents open and cook, turning occasionally. When patties are well charred and the centers register 110°F on an instant-read thermometer, brush each with the bulgogi sauce on both sides. Continue cooking burgers, flipping and brushing with sauce occasionally, until they register 120°F for medium-rare or 130°F for medium. Remove patties from grill and brush with more sauce on both sides until well glazed and coated. Sprinkle all over with sesame seeds and let rest 5 minutes. Meanwhile, toast burger buns over moderate heat on grill until light golden brown. Spread bottom and top buns with kimchi mayonnaise. Layer bottom buns with half the cabbage followed by the patties. Brush top side of patties once more with bulgogi sauce, then top with remaining cabbage, close top buns and serve.
[Name] Korean Sesame Burger [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-03-20T00:01:00Z [Description] Make and share this Korean Sesame Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2", "2", "2", "1/2", "2", "6"] [RecipeIngredientParts] ["ground beef", "sriracha sauce", "brown sugar", "rice vinegar", "soy sauce", "fish sauce", "cumin", "scallion", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.6 [FatContent] 26.2 [SaturatedFatContent] 9.6 [CholesterolContent] 102.8 [SodiumContent] 422.9 [CarbohydrateContent] 32.0 [FiberContent] 1.6 [SugarContent] 11.8 [ProteinContent] 33.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl, combine sriracha, brown sugar, rice vinegar, soy sauce and cumin. By hand, combine ground beef, scallions, sesame seeds and spice mixture. Form into six patties and grill over medium heat until internal temperature is 160°F. Suggested toppings - Shaved cucumbers, shaved Napa cabbage, bean sprouts, fresh cilantro, sour cream.
[Name] Cottage Pie [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-03-20T02:45:00Z [Description] Make and share this Cottage Pie 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/53/84/24/wJspnem2R1muslDm2l8A_12 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/24/JUH4U63mSiOeHnP1buPO_ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/24/MR6QSRApReJP3l0fAU2g_7%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/24/dx1DZYVlSbmrGyeemClZ_cottage-pie%20inside.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/24/O7tb625NQEmB6d7XvfcD_cottagepie-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/LPqUcEMjTne7uQDDJyDh_cottagepie-2%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, "2", "2", "6", "400", "500", "3", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["potatoes", "butter", "olive oil", "onions", "garlic cloves", "minced beef", "tomatoes", "tomato puree", "carrot", "cheese", "dried parsley", "fresh ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.8 [FatContent] 22.6 [SaturatedFatContent] 7.1 [CholesterolContent] 68.0 [SodiumContent] 575.6 [CarbohydrateContent] 60.7 [FiberContent] 8.8 [SugarContent] 8.0 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes in salted water until cooked (around 15 minutes]. Drain and mash with a little milk, a pat of butter and freshly ground black pepper. Keep aside. Heat the oil in a wok or large pan. Add the onions and garlic and fry until golden brown. Add the minced beef and stir fry for a few minutes then add the stock and season with salt and pepper. Add the chopped tomatoes and the tomato puree. Bring to the boil and simmer for 30 minutes. Add the diced carrot and continue to simmer for a further 60 minutes. Remove the beef mixture from the pan with a slotted spoon and place in an oven proof dish, leaving approximatey 25 - 30 mm space at the top. Add some of the stock until the beef mixture is just covered. Using a palette knife, carefully lay the mashed potatoes on top of the beef mixure starting with the circumference and then the centre until it is completely covered. Fork over to level the potatoes and sprinkle with dried parsley or grated cheese. Grill until golden brown.
[Name] Non-Alcoholic Spiced Sangria [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-03-20T16:17:00Z [Description] Sweet-tart pomegranate juice and warm winter spices add festive flavour, and PC Red De-Alcoholized Wine with Natural Flavour makes this a great non-alcoholic option. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1", "1/2", "750", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "cinnamon", "allspice", "ground nutmeg", "orange", "lemon", "wine", "pomegranate juice", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 41.4 [FiberContent] 0.8 [SugarContent] 37.8 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Bring sugar, cinnamon, allspice, cloves, nutmeg and 1 cup water to a boil in small saucepan over medium-high heat. Cook, stirring often, until sugar is dissolved; about 2 minutes. Remove from heat; let cool 30 minutes. Refrigerate syrup until chilled; about 30 minutes.", "Stir together orange, lemon, 1 cup wine, pomegranate juice, orange juice and ¼ cup syrup in 3-L (12 cup] pitcher. Cover and refrigerate one hour or up to 12 hours.", "Stir in frozen pomegranate arils and remaining wine. Divide among wine glasses filled with ice." ]
[Name] ENERGY HEALTH BARS [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-03-20T18:34:00Z [Description] A simple snack recipe that fills that gap between lunch and supper that was given to me by my step-daughter. Its now a staple in my home! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/26/IqBOJYXURhy86WTo6ioa_3B284EF5-441B-4179-9DFD-122AB8BADE57.jpeg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/3", "1", "1/4", "1/2"] [RecipeIngredientParts] ["rolled oats", "ground flax seeds", "honey", "vanilla extract", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.3 [FatContent] 4.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 9.9 [FiberContent] 1.3 [SugarContent] 6.3 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 24 balls [RecipeInstructions] If using dark chocolate bar, cut into small chunks. Mix ingredients together and make into a ball. Refrigerate for 1/2 hour. Make into small bite size balls, about 1 tablespoon per ball. Refrigerate and serve.
[Name] Lasagne [AuthorId] 2000939217 [AuthorName] Nicole O. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-03-21T06:05:00Z [Description] This is made from a recipe I found on here and my grandma. I combined from a spaghetti recipe. So tasty! My husband said to add spinach to the top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000939217/B3w8aAVXTzWmJXdPBdWY_IMG_0007.JPG" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["28", "6", "4", "3", "3", "1/2", "12", "1", "2", "1", "3", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["diced tomatoes", "Contadina tomato paste", "beef bouillon cubes", "basil", "brown sugar", "olive oil", "eggs", "ricotta cheese", "parsley", "parmesan cheese", "ground turkey", "hamburger", "garlic paste", "mozzarella cheese", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.2 [FatContent] 20.6 [SaturatedFatContent] 10.5 [CholesterolContent] 111.8 [SodiumContent] 830.0 [CarbohydrateContent] 38.4 [FiberContent] 2.3 [SugarContent] 14.1 [ProteinContent] 28.4 [RecipeServings] 12.0 [RecipeYield] 12 Pieces [RecipeInstructions] 1. Place lasagne noodles in a 6 quart stockpot with a little olive oil. 2. Boil the noodles. 3. Meanwhile, brown the hamburger on 3. 4. Add the diced tomatoes to the hamburger along with the tomato paste. Add the garlic. 5. Add basil and italian seasoning to the tomatoes, hamburger, and tomato paste. Keep it boiling on 3 for 10 minutes. 6. Meanwhile, mix the eggs and ricotta with parsley. 7. Now that the noodles are done, rinse them with cold water and pat dry. 8. Take 3 noodles to the bottom of a lasagne pan. 9. Take 1/3 the ricotta mixture to the noodles in the pan. Spread evenly. 10. Take 1/3 the hamburger mixture over the top of the ricotta. 11. Evenly spread the mozzarella over the mixture. 12. repeat twice.  Then to the top add parmesan. Next, add spinach evenly over the top. 13. Bake at 350 degrees for 30 minutes or until melted! Done!
[Name] EASY PORK ROAST [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-03-21T12:05:00Z [Description] Moist, tender and juicy, this is a great meal to make anytime! Although it's an extra step, the dry brine really boosts flavor &amp; juiciness. VIDEO https://www.youtube.com/watch?v=o0OWAZkz8-U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/1IlpVvnYRhC2KTThaXeR_Pork-Roast-4_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "3", "3", "2", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["kosher salt", "black pepper", "garlic cloves", "dry mustard", "hot paprika", "black pepper", "red onion", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14366.6 [FatContent] 799.8 [SaturatedFatContent] 254.3 [CholesterolContent] 5488.9 [SodiumContent] 4726.9 [CarbohydrateContent] 27.7 [FiberContent] 6.8 [SugarContent] 8.3 [ProteinContent] 1652.0 [RecipeServings] nan [RecipeYield] 1 3 lbs. roast [RecipeInstructions] In a small bowl, combine the dry brine ingredients; stir to blend. Pat dry roast with paper towel and apply salt mixture all over the meat. Place roast on a wire rack sitting on a plate, wrap with cling film and transfer to the refrigerator for 15 hours. The next day, take roast out and let the meat come back to room temperature; about 1 ½ to 2 hours. When ready to cook, preheat oven to 350ºF, make a few incisions and insert pieces of garlic. Rub dry mustard over the meat and sprinkle with hot paprika; season with freshly ground black pepper. Lightly grease a roasting pan with cooking spray and throw in red onions. Place roast on top and pour chicken broth around it. Wrap pan with foil and transfer to preheated oven. Cook roast 25 minutes per pound or until internal temperature reads 145ºF. Remove from oven and transfer onto a cutting board. Wrap loosely with foil and let it rest for 15 minutes before slicing.
[Name] TIBS Southern Fried Chicken [AuthorId] 2002195595 [AuthorName] Mr Tibs [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-03-21T22:47:00Z [Description] This Southern fried chicken recipe is a favorite among family and friends. With a carefully crafted blend of seasonings and spices, this chicken will have you licking your fingers to the very end. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Deep Fried", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["6", "6", "4", "4", "1", "1 1/4", "2", "2", "1", "2", "1", "1 1/2", "2", "1/2", "1/2", "2", "2", NA, "8", "8"] [RecipeIngredientParts] ["chicken breasts", "chicken drumsticks", "flour", "milk", "egg", "salt", "sugar", "black pepper", "white pepper", "paprika", "chili powder", "savory", "dried sage", "ginger", "marjoram", "onion powder", "garlic powder", "kosher salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1210.1 [FatContent] 41.4 [SaturatedFatContent] 14.7 [CholesterolContent] 308.6 [SodiumContent] 16529.2 [CarbohydrateContent] 113.9 [FiberContent] 5.2 [SugarContent] 2.8 [ProteinContent] 89.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make brine. Remove skin from chicken and place chicken in brine for 1 hour. Remove chicken. Pat dry. In a large mixing bowl, combine flour and spices. Blend thoroughly. In another large mixing bowl combine milk and egg. Blend thoroughly. Preheat deep fryer to 300 degrees. Take each piece of chicken individually one at a time and press into flour mixture. Coat thoroughly. Place into milk and egg mixture. And then once again into flour mixture. Let chicken set in flour for 2 minutes. Shake off excess flour gently. Set aside. Repeat until all chicken is coated. Add 2 pieces at a time to deep fryer. Or however many pieces you can put into your deep fryer without them overlapping each other. Fry 15 minutes. Drain. Pat dry on paper towels. Serve.
[Name] Easy Mango Tomato Pico De Gallo [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-03-22T01:07:00Z [Description] Easy Mango Tomato Pico de Gallo is ready in just 10 minutes and a super simple, healthy, delicious appetizer! Serve with fish tacos, beef or chicken burritos or as a tasty dip with tortilla chips. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/NXO6CtWXSYiTNDnzRkKp_this.jpg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["mangoes", "tomatoes", "mini sweet peppers", "habanero pepper", "lime juice", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 15.9 [FiberContent] 2.2 [SugarContent] 13.4 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] 4 cups [RecipeInstructions] The easiest way to prepare the mangos: Place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 ” from center make a vertical cut down through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut through the skin. Turn and repeat, creating a checkerboard pattern. At this point, you can either use a spoon to scoop out the diced mango or simply push the flesh up from underneath. Remove with a knife or a spoon. Place diced mangos in a large bowl. Wash and dice tomatoes and add to bowl. Clean peppers and dice finely. Add to bowl. Clean habanero pepper and mince. Add to tomatoes and mangos. Drizzle with lime juice and add the Tabasco Sauce. Mix well.
[Name] BEEF and BROCCOLI STIR FRY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-03-23T17:39:00Z [Description] This recipe is very simple and easy to make. This healthy main course can be prep ahead of time for those of you who struggle with busy schedule. VIDEO https://www.youtube.com/watch?v=Y_wZrsFmcQw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Wr9PxkA4SHmASQ5vORVj_Beef-Broccoli-Stir-Fry-3-2-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2 1/2", "4", "2", "1/2", "2", "1", "1", "1", "1", "1", "1/2", "1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["low sodium soy sauce", "tamari", "brown sugar", "hoisin sauce", "ginger", "garlic cloves", "low sodium beef broth", "cornstarch", "olive oil", "red onion", "celery rib", "broccoli floret", "bean sprouts", "black pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.5 [FatContent] 27.5 [SaturatedFatContent] 7.3 [CholesterolContent] 83.0 [SodiumContent] 746.9 [CarbohydrateContent] 31.6 [FiberContent] 3.1 [SugarContent] 19.5 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine together soy sauce, sugar, hoisin, ginger, sesame oil, beef broth, garlic and cornstarch; whisk until well incorporated. In a large Ziploc, place sliced steak and pour the sauce over. Transfer to the refrigerator for at least one hour. Using a slotted spoon, transfer beef in a bowl; set aside both beef and marinade. In a wok over medium heat, add oil and when hot, add beef and cook until the outsides are brown but very pink in the middle, about 2 minutes. Remove from heat and transfer to a clean bowl; set aside. Return wok on the heat and add sesame oil. When hot, add onion and celery; cook for 3 minutes. Add peppers and cook for 3 minutes. Add broccoli and sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Return beef to wok and pour the reserved marinade. Add black pepper and red pepper flakes, cover and steam for 2-3 minutes or until beef is warm through. Serve over a bed of rice and sprinkle with sesame seeds.
[Name] Classic Kobe Roux Steakhouse Rub [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2019-03-23T21:04:00Z [Description] Top steakhouses rely on savory seasoning blends like Kobe Roux's for tender, juicy meat with incomparable flavor. Designed to enhance the natural character of premium beef, our signature rub combines aromatic California garlic and onion with Pacific sea salt, brown sugar, Worcestershire sauce and peppery spices. Preparation couldn't be simpler &ndash; just rub onto steak, set aside for at least 30 minutes, then grill, broil or pan-fry as usual. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/11/4/OgesEkUnRr6PvylNNvkJ_Recipe-Card-Pic.png" [RecipeCategory] Steak [Keywords] ["Meat", "Savory", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "3", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["kosher salt", "worcestershire powder", "coarse black pepper", "garlic", "onion powder", "crushed red pepper flakes", "Hungarian paprika", "dried mustard", "celery seed", "granulated sugar", "ground coriander", "mace", "dried basil", "dried oregano", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 311.2 [CarbohydrateContent] 1.5 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 45 Steaks [RecipeInstructions] mix all spiced together in a large mixing bowl. transfer to a spice grinder or coffee grinder that's been cleaned well. Grind until a fine powder has been achieved. This step ensures even coverage of spices. You can skip it if you prefer a more hearty grind on your steaks. store in an airtight container in a cool area.
[Name] Red Velvet Cinnamon Rolls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2019-03-23T21:49:00Z [Description] Make and share this Red Velvet Cinnamon Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 1/2", "1", "1", "1", "5", "2", "4", "2/3", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "vanilla", "salt", "flour", "brown sugar", "ground cinnamon", "butter", "cream cheese", "butter", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.9 [FatContent] 18.1 [SaturatedFatContent] 9.7 [CholesterolContent] 44.6 [SodiumContent] 387.8 [CarbohydrateContent] 66.9 [FiberContent] 1.8 [SugarContent] 40.2 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 24 rolls [RecipeInstructions] In a large mixing bowl, combine the yeast and water until dissolved. Add the cake mix, vanilla, salt and flour. Mix well – the dough will be slightly sticky. Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes. On a lightly floured surface, roll the dough into a large rectangle about 1/4-inch thick. Spread the butter all over the dough evenly. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture over the butter. Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces. Grease two 9x13-inch baking pans. Arrange the cinnamon roll slices in the pans. Cover and let rise in a warm place until doubled in size. Preheat oven to 350°F. Bake for 15-20 minutes or until cooked through. While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy. Mix in the vanilla. Gradually add the powdered sugar. Generously apply the cream cheese icing to the warm red velvet cinnamon rolls.
[Name] Kobe Roux GRIS GRIS Cajun Rub [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2019-03-23T21:57:00Z [Description] gris-gris (gree gree): a curse, hex; a spell to secure good luck, strength, or protection, or to acquire wealth or love; an amulet used for the casting of such a curse or spell, usually a small bag filled with specifically prescribed ingredients such as roots, herbs, coins, animal bones, and carvings. This simple seasoning will bring you culinary good luck and happiness. You're family and friends will love it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/34/t6KNKyrQgOYd4gIJDaBQ_IMG_8216.JPEG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/G8AD3eYR5OCwd8Pk0bsJ_Recipe-Card-Pic-gris-gris.png"] [RecipeCategory] Cajun [Keywords] ["Creole", "Low Cholesterol", "High Fiber", "Healthy", "High In...", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["kosher salt", "garlic powder", "Hungarian paprika", "fresh coarse ground black pepper", "onion powder", "cayenne pepper", "dried oregano", "dried thyme", "red pepper flakes", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.1 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 6993.1 [CarbohydrateContent] 18.9 [FiberContent] 7.8 [SugarContent] 1.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2 happy times [RecipeInstructions] Homemade Cajun Seasoning Mix is something everyone should have at the ready in their pantry. This rub recipe was made from studying the art of cajun and creole cooking for many years. It adds a bit of heat, and as heat is concerned, will never please everyone. Some will find it too hot, while others will think it's not hot at all. Luckily, there's a simple cure. Adjust the cayenne and red pepper flake amount to fit your palate. This recipe is a good baseline for the majority of people who can handle a bit of heat. Add, subtract or even eliminate the heat if you choose to. My guess is, if you chose to eliminate the heat, you're really not into this kind of cuisine. It's not for everyone. Use our Cajun Gris Gris seasoning for any kind of meat or fish you may want to accompany a gumbo, jambalaya or Roux-base sauce. Store in an airtight container in a cool, dry place.
[Name] Whole Wheat Brioche Burger Buns [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT3H30M [TotalTime] PT3H40M [DatePublished] 2019-03-23T22:19:00Z [Description] Make and share this Whole Wheat Brioche Burger Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "3", "3", "3 1/3", "1", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["water", "unsalted butter", "honey", "whole wheat pastry flour", "active dry yeast", "salt", "eggs", "egg", "sesame seeds", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.4 [FatContent] 7.7 [SaturatedFatContent] 3.7 [CholesterolContent] 82.0 [SodiumContent] 469.2 [CarbohydrateContent] 43.3 [FiberContent] 5.6 [SugarContent] 7.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 8 Buns [RecipeInstructions] In a small saucepan, combine the milk, water, butter and honey. Warm over medium heat until butter is melted. Cool for about 5 minutes, or until temperature is 120-130°F. In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if planning to mix by hand], combine 2 1/2 cups of the whole wheat pastry flour, yeast and salt. Add the warm water mixture, followed by the beaten eggs, mixing on low speed until incorporated. Add the remaining flour 1/4 cup at a time while mixing on medium low speed until dough almost clears the bowl and is only a slightly sticky to the touch (It's okay if some dough sticks to your fingers]. You may not need all of the remaining flour, or you may need more than is called for. Knead until smooth and elastic, about 5-7 minutes more. Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and put in a warm place and allow to rise until doubled, 1 to 2 hours. Punch down dough and let rest for a few minutes. Divide dough into eight equal pieces and shape into balls. Place on a sheet pan lined with parchment paper. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise for an additional 30 minutes to 1 hour. When ready to bake, preheat oven to 400°F Brush buns with egg wash and sprinkle with sesame seeds and poppy seeds, if desired. Bake until golden brown, about 10 minutes. Cool completely on a wire rack. Buns are best used within 1-2 days. They also freeze very well. Notes. Look for whole wheat pastry flour in the baking aisle of a well-stocked grocery store. If desired, you can substitute it with 2 cups whole wheat flour + 1 1/2 cups bread flour.
[Name] My Baked Oatmeal Cups (High Fibre &amp; Protein) [AuthorId] 808063 [AuthorName] Yummy Tummy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-03-24T13:12:00Z [Description] Make and share this My Baked Oatmeal Cups (High Fibre &amp; Protein) recipe from Food.com. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "1 1/2", "1/2", "2", "2", "1", "2 3/4", "1/2", "2", "1", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["coconut oil", "honey", "soymilk", "applesauce", "eggs", "vanilla", "rolled oats", "flax seed", "baking powder", "salt", "cinnamon", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.8 [FatContent] 11.6 [SaturatedFatContent] 6.0 [CholesterolContent] 31.0 [SodiumContent] 162.2 [CarbohydrateContent] 34.0 [FiberContent] 5.4 [SugarContent] 12.5 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] 12 Oatmeal cups [RecipeInstructions] Preheat oven to 350. Mix everything together. Spoon into 12 muffin cups. Bake for 25-27 minutes.
[Name] Firecracker Chicken [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-03-25T21:24:00Z [Description] An incredibly easy Baked Firecracker Chicken recipe that can be on your dinner table in 30 minutes with the most delicious sweet and spicy sauce. Simple, quick, utterly delicious and perfect for busy nights! From Jo Cooks - https://www.jocooks.com/recipes/firecracker-chicken/ [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3", "1", "1/4", "1/4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic cloves", "fresh ginger", "olive oil", "low sodium soy sauce", "brown sugar", "red pepper flakes", "black pepper", "green onion", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.1 [FatContent] 16.7 [SaturatedFatContent] 2.6 [CholesterolContent] 75.5 [SodiumContent] 765.3 [CarbohydrateContent] 10.0 [FiberContent] 0.6 [SugarContent] 7.2 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven to 450°F. In a small bowl whisk all the sauce ingredients together until combined. Place chicken in a 9\" x 13\" baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered. Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could differ depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165° to 170°F on an instant-read thermometer. Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.
[Name] GYOZa SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-26T02:31:00Z [Description] This sauce is a quick and easy recipe to make. The blend of ingredients makes this condiment perfect for pot stickers and sushi... VIDEO https://www.youtube.com/watch?v=R1AE78m370s [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3nJE0DD1RwDCg9wfAaGe_Gyoza-Sauce-1_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["low sodium soy sauce", "green onions", "red pepper flakes", "ginger", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.2 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 2138.5 [CarbohydrateContent] 10.3 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a medium bowl, mix together rice wine vinegar, soy sauce, green onions, red pepper flakes, ginger and garlic. Let sauce sit for about 15 minutes before serving. If you want, heat up dipping sauce on medium-low heat. Serve with dumplings, pot stickers or sushi.
[Name] GYOZa SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-03-26T02:34:00Z [Description] This sauce is a quick and easy recipe to make. The blend of ingredients makes this condiment perfect for pot stickers and sushi... VIDEO https://www.youtube.com/watch?v=R1AE78m370s [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/g8NSHqSRNWAaqQwXeLew_Gyoza-Sauce-1_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["low sodium soy sauce", "green onions", "red pepper flakes", "ginger", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.2 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 2138.5 [CarbohydrateContent] 10.3 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a medium bowl, mix together rice wine vinegar, soy sauce, green onions, red pepper flakes, ginger and garlic. Let sauce sit for about 15 minutes before serving. If you want, heat up dipping sauce on medium-low heat. Serve with dumplings, pot stickers or sushi.
[Name] Pina Colada Thai Curry Chicken -- CARRIE SHERIDAN [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-03-26T07:48:00Z [Description] omg... how good do these ingredients sound for the best pineapple-coconut, red curry paste chicken that you ever had over rice?! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1", "1", "1/2", "1", "1", "2", "1/2", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["red curry paste", "fresh garlic", "fresh ginger", "onion", "coconut oil", "chicken breast", "red bell pepper", "bamboo shoot", "carrot", "coconut milk", "cream of coconut", "cashews", "cornstarch", "cold water", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.0 [FatContent] 43.5 [SaturatedFatContent] 33.6 [CholesterolContent] 15.5 [SodiumContent] 131.1 [CarbohydrateContent] 27.5 [FiberContent] 2.1 [SugarContent] 16.2 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry the curry paste, garlic, ginger and onions in the oil (add them and let them warm up with the oil so as not to brown the garlic or ginger] until fragrant and onions are tender. Use 1/4-1/2 of the can for less spice and the whole can for a medium spiciness level (you can add more at the end if you want to test out how much heat you want the first time you make it]. add the chicken pieces and saute until coated and no longer pink. add in the rest of the vegetables, pineapple chunks AND the juice, coconut milk, and cashews and stir to combine well. Cook on medium heat for 15 or so minutes until thoroughly hot and giving the flavors a chance to combine well. Add 1/4 cup cream of coconut, then taste again. if you'd like it sweeter, add the remaining 1/4 cup. usually use enture 1/2 cup with the entire can of curry paste. Mix together the cornstarch and cold water to make a slurry. while stirring, add in the slurry to the simmering curry to thicken. Turn off the heat and add the basil, thinly sliced or broken into pieces so as not to dissipate the oil of basil in the leaves and add at the last minute. serve over rice or Tinkyada brand brown-rice spaghetti -- .
[Name] Jane's Favorite Meatloaf [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-03-26T17:15:00Z [Description] Make and share this Jane's Favorite Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "4", "1", "1/4", "1/4", "1/4", "1/4", "3"] [RecipeIngredientParts] ["ground beef", "milk", "eggs", "onions", "salt", "pepper", "dry mustard", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.1 [FatContent] 31.6 [SaturatedFatContent] 12.5 [CholesterolContent] 217.2 [SodiumContent] 998.9 [CarbohydrateContent] 24.5 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] 1 Pan [RecipeInstructions] Pre heat oven to 350 degrees. Mix all ingredients well. Shape into a loaf in a shallow baking pan. Spread with bbq sauce. Bake for 1 hour or until done.
[Name] Melt in Your Mouth Eye of Round Beef Roast [AuthorId] 207478 [AuthorName] kymgerberich [CookTime] PT21M [PrepTime] PT15M [TotalTime] PT36M [DatePublished] 2019-03-26T17:16:00Z [Description] Make and share this Melt in Your Mouth Eye of Round Beef Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["beef eye round", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.2 [FatContent] 6.8 [SaturatedFatContent] 2.3 [CholesterolContent] 133.8 [SodiumContent] 911.3 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 51.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 500 degrees F. Season the roast with sea salt and black pepper and place in a roasting pan or baking dish with the fat side up. Do not cover or add water.", "Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 minutes (7 minutes per pound], then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 minutes. Carve into thin slices to serve." ]
[Name] Denny&rsquo;s Copycat Bourbon Chicken Skillet [AuthorId] 2002151460 [AuthorName] Rae B. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-03-26T17:17:00Z [Description] There is not a Denny's close by so we only make it to one when traveling. Since we love their bourbon chicken skillet, we had to find a way to make this super tasted dinner at home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/43/Jwk0nYCBRuilKFruB67E_bourbon-chicken-skillet.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "5 -6", "1", NA, "1", "1", "1/4", "3/4", "1/4", "1/3", "2", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "olive oil", "onion", "bell pepper", "canola oil", "broccoli", "garlic clove", "ginger", "crushed red pepper flakes", "light brown sugar", "ketchup", "cider vinegar", "water", "soy sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 803.8 [FatContent] 28.9 [SaturatedFatContent] 6.9 [CholesterolContent] 145.3 [SodiumContent] 1672.0 [CarbohydrateContent] 79.0 [FiberContent] 9.2 [SugarContent] 28.1 [ProteinContent] 59.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss red potatoes cubes with canola oil, salt, and pepper. Cook in air fryer at 370 for 30 minutes removing to shake them up half way through. Heat olive oil in a large skillet. Add onion, bell pepper, and chicken and cook until lightly browned. Remove chicken. Add Sauce ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Steam your broccoli according the instructions on the bag. Serve with everything layered all together.
[Name] Beer Cheese [AuthorId] 2001067469 [AuthorName] Anonymous [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-03-26T17:17:00Z [Description] Make and share this Beer Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/4", "12", "8", "16", "8", NA, NA, NA, "1/2"] [RecipeIngredientParts] ["butter", "flour", "beer", "cream cheese", "sharp cheddar cheese", "smoked gouda cheese", "garlic powder", "cayenne powder", "paprika", "sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.0 [FatContent] 63.2 [SaturatedFatContent] 36.1 [CholesterolContent] 196.5 [SodiumContent] 1282.9 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 2.5 [ProteinContent] 35.9 [RecipeServings] 6.0 [RecipeYield] 1 Skillet [RecipeInstructions] Melt butter in skillet. Wisk in flour. Add beer and stir. Add cream cheese. Slowly add cheese stirring until melted. Stir in garlic, cayenne, and paprika. Cook over low until completely melted. Brown sausage in separate skillet. Top cheese with browned sausage. Broil cheese and sausage until lightly browned. Garnish with parsley.
[Name] Keto Egg Muffins [AuthorId] 463502 [AuthorName] Tinat51796 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-03-26T17:18:00Z [Description] Make and share this Keto Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "3/4", "3/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "ham", "salt", "black pepper", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.2 [FatContent] 7.6 [SaturatedFatContent] 3.2 [CholesterolContent] 198.0 [SodiumContent] 442.6 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400. Mix all ingredients. Spray muffin tin and fill each muffin cup 1/2 to 3/4 full. Bake 12 - 15 minutes.
[Name] Steamed Vegetarian Dimsums [AuthorId] 2002442147 [AuthorName] kidambipadma [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-03-26T17:19:00Z [Description] Dimsums or momos is a dish with delicate flavours . Its one of my all time favourite snacks and I&rsquo;m sure many people savour it. Momos are light on the stomach and healthy as they are made with minimum amount of oil , steamed and can be made with a variety of stuffings to make it your signature dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/46/Ksx95tZbTiiP6jXHwV1h_IMG_20190226_200533~5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/46/nmuE0QyS226JgLOlEDqw_IMG_20190226_200533~7.jpg.png"] [RecipeCategory] Asian [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Brunch", "< 60 Mins", "Steam", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["100", "3", "100", "2", "100", "100", "100", "100", "25", "2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["semolina", "water", "all-purpose flour", "cabbage", "carrots", "corn kernels", "ginger", "garlic cloves", "oregano", "mustard seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.9 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 326.7 [CarbohydrateContent] 56.0 [FiberContent] 10.9 [SugarContent] 2.2 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] 16 Dimsums [RecipeInstructions] Preparation of the wraps-. Grind the semolina to a fine powder . In a bowl put the powdered semolina , add 2 tsps of oil and mix well . Add water little by little and make a soft dough. Grease the dough with a teaspoon of oil to keep it moist. Semolina absorbs more water compared to wheat flour so the dough must be soft yet stiff and not soggy. Cover with a cloth and keep it aside for one hour. Preparation of the stuffing –. Cut the cabbage , carrots and french beans into fine pieces, put into a bowl . Add the corn kernels , a little water , a pinch of salt and pressure cook. In a wok add 1 tsp oil . Once the oil is hot add mustard seeds , when they splutter add grated ginger and finely cut garlic. Saute till well fried . Add the boiled vegetables to the wok after draining the excess water which can be used as stalk to make soups. Add oregano & chilli flakes or pepper powder and salt according to taste . Sir fry till all the spices are absorbed by the vegetables and all the water content is evaporated. Keep aside and cool the stuffing. Make small balls the size of a grape from the dough made with semolina . Roll them out into thin circular sheets . The dough stretches well so roll it into as thin sheets as possible by dusting small amount of all-purpose flour as and when required . Place a spoonful of the stuffing in the centre of a wrap , place it on your palm , from one end of the wrap fold it with your fingers by holding both sides moving from one end to another and the shape showed in the above image will be obtained. If one is not comfortable folding the dimsums this way one can fold them in any other way known. Pour sufficient water in the cooker , grease the idli stand plates , place the momos and steam them for 10-12 minutes . The momos can be steamed in a steamer as well . Enjoy them with tomato sauce.
[Name] Espresso Shortbread [AuthorId] 2002442886 [AuthorName] cosmic cookie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-03-26T17:19:00Z [Description] This crisp and buttery Espresso Shortbread is flecked with ground espresso beans and dipped in a coffee glaze&hellip;the perfect treat for any coffee lover. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/47/F1GgHKbQNGhHFPNi28Oc_espresso%20shortbread%20final.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Egg Free", "Free Of...", "< 60 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1 1/2", "1/2", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "butter", "sugar", "vanilla", "salt", "powdered sugar", "instant espresso powder", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.0 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.4 [SodiumContent] 87.7 [CarbohydrateContent] 12.9 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 0.9 [RecipeServings] 16.0 [RecipeYield] 16 cookies [RecipeInstructions] Cut the butter into cubes. Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.]. Blend until the mixture looks sandy and dry. Turn the mixture out onto a flat surface and keep pressing until the dough comes together. Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches. Cut in half horizontally, and then cut each half into eight fingers (16 cookies total]. You can also use cookie cutters to cut into shapes. Transfer to a baking sheet spacing an inch apart. There is no need to grease the pan. Refrigerate the shortbread for about 20 minutes. In the meantime, preheat your oven to 350ºF. Bake for 25 minutes until the edges are golden. If some of the cookies have spread a bit and you want them all to look identical, you can trim them as soon as you take them out of the oven. Let the shortbread cool. Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth. If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency. Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread. Allow the glaze to harden. Store in an airtight container in a single layer.
[Name] Ambrosia Rice Krispy Treats [AuthorId] 439827 [AuthorName] Kolinka [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-03-26T17:20:00Z [Description] Make and share this Ambrosia Rice Krispy Treats 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/439827/gYcqVCNQNWnS1H9Kv1LZ_20190325_151057.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "16", "8", "1 1/4", "1 1/4", "3/4"] [RecipeIngredientParts] ["butter", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.7 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 12.2 [SodiumContent] 121.6 [CarbohydrateContent] 28.1 [FiberContent] 0.1 [SugarContent] 14.2 [ProteinContent] 1.2 [RecipeServings] 20.0 [RecipeYield] 1 Quarter sheet pan [RecipeInstructions] Chop all freeze dried fruits and dried banana chips into small pieces. Set aside. In a 6 quart pot melt butter over medium low heat. When butter melts add marshmallows and stir until all lumps are gone. Add chopped dried fruit and stir until well combined. Add Rice Krispies and gently stir until evenly coated with marshmallow mixture. Scrape into greased 8×12\" pan and allow to completely cool.
[Name] Chipotle Copycat Cilantro Lime Rice [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-03-26T21:54:00Z [Description] This Rice is perfectly soft and sticky with a nutty floral aroma. It has fresh cilantro speckled throughout and a bright flavor from citrus that makes this an incredible side. Was sent this recipe from an on-line source and it truly takes this side dish from plain to special [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/07/3/8tMXHtuESx65YTAbJHcu_Cilantro%20n%20Lime%20Rice.JPG" [RecipeCategory] Rice [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["water", "bay leaf", "kosher salt", "canola oil", "cilantro", "fresh lime juice", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.2 [FatContent] 3.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 588.4 [CarbohydrateContent] 38.4 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a medium saucepan over high heat bring water to a boil. Add rice, bay leaf and salt. Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes. Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
[Name] Orange Tea Cake [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-03-27T21:56:00Z [Description] Make and share this Orange Tea Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4", "1", NA, "3", "3", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "orange", "butter", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.5 [FatContent] 8.6 [SaturatedFatContent] 4.5 [CholesterolContent] 108.3 [SodiumContent] 335.7 [CarbohydrateContent] 67.3 [FiberContent] 1.2 [SugarContent] 34.7 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat the oven to 350&deg;F Oil and flour a standard loaf pan. 3. Sift together the flour, salt, and baking powder. 4. Cream the butter and sugar together in a stand mixer or in a large bowl with a hand held electric mixer until light and fluffy. 4. Add the eggs and continue mixing until the eggs are well incorporated. 5. Add the orange juice and zest and mix well. 6. Add the flour mixture, continue mixing, scraping the bowl, just until the mixture is homogenous. Don’t over mix the flour, or your cake will be tough. 7. Pour the batter in the prepared loaf pan, and bake for 40 minutes until a toothpick comes out clean. After completely cooled dust with powdered sugar. ENJOY!
[Name] Reduced Sugar Peanut Butter Apple Crisp [AuthorId] 570945 [AuthorName] Eddie Bol [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2019-03-28T04:23:00Z [Description] This version of apple crisp uses Splenda sucralose sweetener and adds unsweetened applesauce to make the filling thick and rich. Do not use &quot;baking blends&quot; as they are typically 50% granulated sugar. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["apples", "lemon juice", "Splenda sugar substitute", "artificial sweetener", "all-purpose flour", "ground cinnamon", "unsweetened applesauce", "quick-cooking oats", "Splenda sugar substitute", "artificial sweetener", "all-purpose flour", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.9 [FatContent] 12.2 [SaturatedFatContent] 3.7 [CholesterolContent] 7.6 [SodiumContent] 78.2 [CarbohydrateContent] 57.1 [FiberContent] 7.4 [SugarContent] 31.4 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°. Liberally butter a 7 x 11\" baking dish. FIlling: Peel core, and chop the apples and place them in a large mixing bowl. Add 2 Tbsp lemon juice to the chopped apples and toss to distribute evenly. Add ½ C sweetener, ½ C flour, and ground cinnamon and toss to mix. Add the 15 oz can of applesauce to the apples and stir all together until well mixed. Pour into the buttered baking dish and spread smooth. Topping: Put all the topping ingredients (oats, peanut butter, Splenda, flour, and butter] into a large mixing bowl. Mix the topping ingredients with a pastry blender, large mixing fork, or manual food chopper until well blended and crumbly, about the size of dried peas. Sprinkle the topping evenly over the filling. Bake at 350° for 45-55 minutes until the filling is bubbly throughout. Check after 40 minutes; if the topping is getting very dark, cover with aluminum foil for the last 5-15 minutes.
[Name] Glazed Lemon Poppy Seed Muffins [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-03-28T11:49:00Z [Description] Make and share this Glazed Lemon Poppy Seed Muffins 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/53/84/52/aJmF5gOXRsix5iD46mom_EC_Glazed%20lemon%20poppy%20seed%20muffins.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/4", "3/4", "1/4", "2", "2", "1/2", "1", "1/2", "3 1/2", "1 1/2", "3"] [RecipeIngredientParts] ["lemon zest", "sugar", "all-purpose flour", "baking soda", "baking powder", "sea salt", "poppy seeds", "eggs", "vanilla extract", "butter", "fresh lemon juice", "powdered sugar", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.6 [FatContent] 18.5 [SaturatedFatContent] 10.4 [CholesterolContent] 102.7 [SodiumContent] 355.9 [CarbohydrateContent] 73.0 [FiberContent] 1.7 [SugarContent] 46.8 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds. In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine. Add lemon juice and stir to combine all liquids. Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy! Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners. Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
[Name] BBQ Pulled Pork Pizza [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2019-03-28T14:22:00Z [Description] This amazing pizza is a unique combination of spicy and BBQ flavors. It is a delicious way to use up your pulled pork leftovers! VIDEO https://www.youtube.com/watch?v=Cq_nxMAEbOo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/IQZwe8OuRXK3cKA8BH9O_Southwest-BBQ-Pulled-Pork-Pizza-2_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "6", "2", "1/2", "1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["chipotle chiles in adobo", "cornmeal", "barbecue sauce", "pork", "monterey jack cheese", "sharp cheddar cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 810.2 [FatContent] 55.5 [SaturatedFatContent] 34.6 [CholesterolContent] 167.6 [SodiumContent] 1562.0 [CarbohydrateContent] 32.9 [FiberContent] 3.9 [SugarContent] 15.6 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 2 pizza [RecipeInstructions] Preheat oven to 500ºF. In a small bowl, combine pizza sauce with chipotle purée. Spread sauce mixture evenly on two pizza dough. Add BBQ sauce and spread evenly as well. Place 1 cup meat on each pizza, dispersed evenly. Add slices of poblano and white onions. Divide cheese onto two pies. Transfer to the preheated oven and bake for 13 to 15 minutes or until crust is golden and cheeses are melted. Remove from the heat and let it sit 10 minutes before serving.
[Name] BBQ PULLED PORK PIZZA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2019-03-28T14:26:00Z [Description] This amazing pizza is a unique combination of spicy and BBQ flavors. It is a delicious way to use up your pulled pork leftovers! VIDEO https://www.youtube.com/watch?v=Cq_nxMAEbOo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9SB5kJxdSVTqolJhNao7_Southwest-BBQ-Pulled-Pork-Pizza-2_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "6", "2", "1/2", "1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["chipotle chiles in adobo", "cornmeal", "barbecue sauce", "pork", "monterey jack cheese", "sharp cheddar cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 812.6 [FatContent] 55.6 [SaturatedFatContent] 34.6 [CholesterolContent] 167.6 [SodiumContent] 1562.3 [CarbohydrateContent] 33.4 [FiberContent] 4.1 [SugarContent] 15.6 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 500ºF. In a small bowl, combine pizza sauce with chipotle purée. Spread sauce mixture evenly on two pizza dough. Add BBQ sauce and spread evenly as well. Place 1 cup meat on each pizza, dispersed evenly. Add slices of poblano and white onions. Divide cheese onto two pies. Transfer to the preheated oven and bake for 13 to 15 minutes or until crust is golden and cheeses are melted. Remove from the heat and let it sit 10 minutes before serving.
[Name] Chocolate Mayonnaise Cake [AuthorId] 182944 [AuthorName] Marc R. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-03-29T20:45:00Z [Description] This is an old family recipe that's been around for 50+ years. This was always the cake I requested that my mom make for my birthday growing up and I'm the youngest so it's definitely over 50 years old. Also, even though we call this mayonnaise cake, it's actually made with Miracle Whip, so sorry for the title being misleading, it's just what we call it. I just made this for a bake off at work (where I called it Chocolate Surprise Cake) and won for being the most unique! This cake is super moist and makes enough batter for a 9x13 cake and about a dozen cupcakes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "4", "1/2", "2", "2", "2", "6", "1", "16", "3/4", "1/2"] [RecipeIngredientParts] ["Miracle Whip", "sugar", "flour", "baking soda", "cold water", "vanilla", "butter", "vanilla", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.4 [FatContent] 11.8 [SaturatedFatContent] 4.4 [CholesterolContent] 20.8 [SodiumContent] 465.6 [CarbohydrateContent] 86.1 [FiberContent] 3.1 [SugarContent] 56.1 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, combine miracle whip and sugar. In another large bowl, combine flour, cocoa and baking soda. Combine water and vanilla. Add combined flour mix and water mix alternately to miracle whip mix, beating well after each addition. Grease 9x13 pan with butter. Pour in mix to fill a little less than half way. You will have some batter left over. (Enough for about a dozen cupcakes. I actually filled a dozen cupcakes half way first and then put the rest in the cake pan.]. Bake at 350? for 35-40 minutes (about 25 minutes for cupcakes] or until toothpick comes out clean. For the frosting, use the last five ingredients. In a large bowl, beat butter and vanilla. In another large bowl, combine powdered sugar and cocoa. Add combined powdered sugar and cocoa alternately with milk, beating well after each addition. Frost cake and cupcakes.
[Name] Garlic Butter Baked Pork Chops [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2019-03-29T21:26:00Z [Description] Garlic Butter Baked Pork Chops are juicy, tender and super flavorful thanks to the amazing butter sauce. You&rsquo;ll need less than 20 minutes to make this recipe. https://www.primaverakitchen.com/garlic-butter-baked-pork-chops/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", NA, "4", "1", "2", "1"] [RecipeIngredientParts] ["butter", "fresh thyme", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.3 [FatContent] 47.8 [SaturatedFatContent] 21.5 [CholesterolContent] 198.4 [SodiumContent] 313.0 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 41.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Season pork chops with salt and pepper and set aside. In a small bowl mix together butter, thyme, and garlic. Set aside. In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add pork chops. Sear until golden. It’s about 2 minutes each side (the time will depend on the thickness of your pork chop]. Pour garlic butter mixture over the pork chops. Place skillet in the oven and cook until cooked through. It’s about 10-12 minutes or until pork chops get the internal temperature of 145°F. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
[Name] Cajun Caponata [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2019-03-30T01:33:00Z [Description] New Orleans inspired appetizer full of flavor. Serve warm or at room temp with crusty baguette slices. Leftovers make a great pizza topping, pasta sauce or cold salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/57/S8nxAFJdRcqBNAtsefBc_caponata.png" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/3", "2", "4", "1", "1", "1 1/2", "1", "3/4", "1/4", "6", "1/2", "1/4", "6", "28", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "eggplants", "table salt", "red bell pepper", "green bell pepper", "celery", "red onion", "garlic", "capers", "anchovy fillets", "brown sugar", "tomato paste", "diced tomatoes", "fresh ground black pepper", "stuffed green olive", "black olives", "vodka", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.1 [FatContent] 7.9 [SaturatedFatContent] 1.1 [CholesterolContent] 1.7 [SodiumContent] 1147.8 [CarbohydrateContent] 18.1 [FiberContent] 5.4 [SugarContent] 11.4 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place cubed eggplant in a large colander. (Eggplant skin adds color and texture, but eggplant can be peeled if the skin is tough or stringy.] Sprinkle with 4 tsp table salt and toss to coat all pieces. Place colander in sink and allow to stand for 1 hour to drain excess moisture. Pour eggplant from colander onto 2 layers of paper towels. Cover with another layer of paper towels and gently press to remove more moisture. Heat 2 Tbsp olive oil in cast iron dutch oven. Saute bell peppers and celery until soft. Remove to a large bowl. Heat 1 Tbsp olive oil in dutch oven. Saute onions and garlic until tender. Add to bowl with peppers/celery. Heat 2 Tbsp olive oil in dutch oven. Saute eggplant cubes for 12-15 minutes until lightly browned, stirring often. Return pepper/celery/onion/garlic mixture to the dutch oven. Add all remaining ingredients and bring to a boil. Reduce heat, cover with lid, and simmer slowly for 45 minutes. Stir frequently. Adjust seasoning to your liking. Refrigerate for at least 24 hours; 3 days is even better. Serve with lightly toasted baguette slices and crackers. Caponata will keep for several weeks in the refrigerator. Try serving leftovers as a cold salad, warmed and tossed with pasta corkscrews, or even as a pizza topping.
[Name] JALAPENO BACON CHEESE DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-03-30T11:30:00Z [Description] If you are looking for a quick &amp; easy appetizer, don't look any further. This dip is loaded with flavor to please any crowd... VIDEO https://www.youtube.com/watch?v=VGfBAkuxYkM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/i5PqN25qRHam8Dj9Mpdm_Jalape%C3%B1o-cheese-dip-3-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "0.5", "3", "3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "diced green chilis", "bacon", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 26.3 [SaturatedFatContent] 14.6 [CholesterolContent] 80.0 [SodiumContent] 437.0 [CarbohydrateContent] 8.4 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a medium bowl, mix together cream cheese, mayo, green chilies, jalapeno and red peppers as well as bacon. Add 1/4 cup cheese and mix thoroughly.", "In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.", "In a small bowl, combine the remaining cheese with breadcrumbs. Sprinkle evenly on top of the cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until the cheese is bubbling. Serve with crudités or tortilla chips." ]
[Name] JALAPENO BACON CHEESE DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-03-30T11:34:00Z [Description] If you are looking for a quick &amp; easy appetizer, don't look any further. This dip is loaded with flavor to please any crowd... VIDEO https://www.youtube.com/watch?v=VGfBAkuxYkM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/a2U2A4ufSoSFeSlVVWgX_Jalape%C3%B1o-cheese-dip-3-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "0.5", "3", "3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "diced green chilis", "bacon", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 26.3 [SaturatedFatContent] 14.6 [CholesterolContent] 80.0 [SodiumContent] 437.0 [CarbohydrateContent] 8.4 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a medium bowl, mix together cream cheese, mayo, green chilies, jalapeno and red peppers as well as bacon. Add 1/4 cup cheese and mix thoroughly.", "In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.", "In a small bowl, combine the remaining cheese with breadcrumbs. Sprinkle evenly on top of the cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until the cheese is bubbling. Serve with crudités or tortilla chips." ]
[Name] Chicken Milanesa With Ranch Sauce [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-03-31T22:27:00Z [Description] Chicken with English Cucumbers and Radish with a homemade ranch sauce. &nbsp;Really surprising and fresh take on chicken &nbsp;Recipe by Petit Trois, Los Angeles, CA [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1", "1 1/2", "1/2", "1/2", "1/2", "1", "3/4", "3", "1 1/2", "4", "1/2", "1/2", "4", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "creme fraiche", "buttermilk", "parsley", "fresh lemon juice", "garlic powder", "onion powder", "fresh ground black pepper", "kosher salt", "all-purpose flour", "eggs", "panko breadcrumbs", "boneless skinless chicken breasts", "English cucumber", "red radishes", "distilled white vinegar", "sugar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.7 [FatContent] 47.5 [SaturatedFatContent] 12.9 [CholesterolContent] 256.4 [SodiumContent] 558.1 [CarbohydrateContent] 51.8 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] 4 Breasts [RecipeInstructions] Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ teaspoons pepper in a medium bowl to combine. Season sauce with salt. (You can make creme fraiche  with 50% sour cream and 50% heavy cream]. I make this first and let sit to come to room temperature. Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed. Set aside. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere. (I place on plate or two till I get all coated]. Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt. Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper. ( I used Ancho Chile pepper, can use hot paprika or even crushed red pepper].
[Name] Pesto Pasta [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-03-31T23:24:00Z [Description] Super yummy and easy pasta. Fabulous side dish. My family loves it as a main course. It would be easy to throw in some rotisserie chicken. The story of this pasta is a bit funny. About 10 years ago I was part of a CSA co-op (for a fee, I got a weekly pickup of delicious fresh fruits and vegetables from a local farm). This is how I first got fresh basil, and I made bruschetta... hooked forever! I was thinking it was a shame to have to pay so much for fresh basil at the grocery store. I was wishing I could buy large plants in bulk. I looked in the local classifieds one day and found someone selling basil plants. I went to check it out. This guy had GIANT BASIL PLANTS. They were 18-30&quot; in diameter each. He had a bunch. I told him I would buy them all. I stuffed them tight (maybe around 20 plants) into the back of my husband's car (smelled like basil for weeks). When I got home, I decided to make a lot of pesto. I made pesto for 2 days straight. I tried 3 or 4 different recipes. My kitchen island at the time was about 13 feet by 3 feet and it was covered end to end and 2 feet up with basil plants. My husband though I was crazy (maybe I was, who does that!?). Anyway. my family loves pesto pasta. I froze it in ice cube trays then wrapped it tight with plastic wrap (no air). Can you believe it, I'm still making pesto pasta 10 years later!!! No joke. I guess my awesome wrapping did an amazing job of preserving those fresh flavors. It was worth two days of basil plants taking over my life! I'm thinking it might last us 3-5 more years, no joke! [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "5", "1 -2", "1/2", "1/4"] [RecipeIngredientParts] ["farfalle pasta", "parmesan cheese", "pesto sauce", "olive oil", "kosher salt", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.6 [FatContent] 8.8 [SaturatedFatContent] 1.8 [CholesterolContent] 4.9 [SodiumContent] 283.4 [CarbohydrateContent] 57.7 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta to your liking. Reserve 1 cup liquid. Drain. Roast pine nuts on stove top (medium low heat until nicely browned, don't burn!]. Mix pesto with about 1/2 cup reserved pasta liquid and 2 T olive oil. Add additional reserved liquid until the mixture is desired consistency. Mix pesto mixture with pasta. Mix in parmesan cheese. Salt to taste. Garnish individual servings with pine nuts.
[Name] Lemon Cake [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-01T18:23:00Z [Description] Make and share this Lemon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "Healthy", "Sweet", "Baking", "< 60 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["2", "1 1/2", "3 1/2", "1", "1/2", "1", "1", "3", "1 1/2", "2"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "salt", "butter", "milk", "vanilla", "eggs", "powdered sugar", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4024.7 [FatContent] 118.2 [SaturatedFatContent] 69.0 [CholesterolContent] 836.2 [SodiumContent] 4754.5 [CarbohydrateContent] 702.9 [FiberContent] 11.5 [SugarContent] 481.5 [ProteinContent] 55.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Watch the video: MomsHeart.net/lemon-cake.", "Sift together flour, sugar, baking powder and salt. Add butter, milk, vanilla and beat with a mixer until fluffy, for about two minutes. Add the eggs and continue beating for 2 more minutes.", "Pour into a greased 9x13 pan. Bake at 350 degrees for about 30 minutes or until inserted toothpick comes out clean.", "While still warm, gently pierce the cake all over with a fork. Pour the glaze slowly and evenly over the cake, allowing it to seep into the holes." ]
[Name] Easter Egg Hunt Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2019-04-01T19:18:00Z [Description] Make and share this Easter Egg Hunt Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/prRTjtBiTwGVjh35bjqU_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-03.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/Jnh5Y0iYQRKV7QFmWJen_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-06.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/MsYRxkdvRqazYsNHHK9U_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-07.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/dSDREqW9SPWh6MJmmflx_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-08.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/vzbxCwmzTxKv93ysOeIz_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-01.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/kitmdqE7TlavNqfwDLRg_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-02.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/mPryH4kSTWI8vQUZDItp_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-04.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/aHyw6OzoQyuFczrVo0hO_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-05.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/lT7X5r6rTLqlPmLXHDxO_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-06-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/pVLCN69URVybY4fU2sKl_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-07_CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/i9KbZri3RpWG91hfWfpu_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-08-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/tAA1H7nSj2kLgbJCLtQg_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-03-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/0AOvLnrQ6SEJhAwpXbvY_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-04-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/gnc2LblfQHCuUb6SO1BP_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-05-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/P64BQw6zQWXqfWU2ME2q_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-01-CC_V3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/63/KADhlqVXRjai213lnbii_EASTER-EGG-HUNT-CAKE-STILL-IMAGE-BEAUTY-02-CC_V3.png"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Spring"] [RecipeIngredientQuantities] ["12", "4", "4", "6", "12", "6", "5", "4", "3", "14"] [RecipeIngredientParts] ["eggs", "vanilla", "cake flour", "granulated sugar", "baking powder", "fine salt", "unsalted butter", "Milkmoon Meringue Buttercream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2528.6 [FatContent] 95.2 [SaturatedFatContent] 39.4 [CholesterolContent] 192.2 [SodiumContent] 1848.9 [CarbohydrateContent] 396.4 [FiberContent] 2.3 [SugarContent] 275.5 [ProteinContent] 20.0 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Special Equipment Needed: Gel food coloring (I use Americolor gels in the Electric color line]; set of nine round cookie cutters in graduated sizes; piping bags; Ateco piping tips #48 (ideally 2-4 of these] and #199; a silicone egg mold. Bake Your Cake: Preheat your oven to 350°C Prepare eight 6-inch-round, 3-inch-deep (6”x3”] cake pans by greasing with shortening, placing a baking paper round on the base, greasing again, and flouring. If you only have four that’s fine, you can do your baking in two rounds; just divide your recipe listed above in two and make two rounds of batter. In a medium-size bowl, combine your egg whites, whole eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine your cake flour, sugar, optional whole milk powder, baking powder, and salt and mix on low speed for a few minutes until combined. Add in your butter and keep mixing to begin moistening your dry ingredients for about 20 seconds. Stream in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. Raise the speed to medium and continue to beat for about 1 minute. Scrape your bowl, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Scrape again and mix briefly. Divide your cake batter into four portions, with two portions being slightly larger and two slightly smaller. Color the larger portions light blue and pink, and the smaller portions a deeper blue and yellow. I use Americolor Electric Blue, Electric Pink, and Electric Yellow in small amounts to create soft but vivid pastel colors. Split your light blue batter between half of your pans, alternating large spoonfulls of it with spoonfulls of your dark blue batter. Run a toothpick or a skewer through the batter, swirling gently. Repeat with the remaining cake pans using your pink and yellow batter. Bake your cakes for roughly 30-35 minutes, but keep an eye on them starting at minute 25. You’ll know they’re baked through when you press down in the center of each cake and it springs back. You can also insert a cake tester, and it should come out clean with at most a few moist crumbs clinging to it. Remove your cakes from the oven and allow to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. The cakes should be cold all the way through before attempting to trim them! Prepare Your Layers: Level and torte each of the 8 small cakes into ½ inch layers. The best way I found to create the embedded egg shape within the cake was to label my round cutters with numbers 1-9 (1 being the largest cutter, 9 the smallest] to keep organized. The shape is created by punching holes in the blue cake and filling the holes by inserting equally sized rounds of pink cake, some of which get a further hole cut in them to create the hollow we’re filling with jelly beans. I created the layers of the cake as follows: Layers 1-3: Just regular blue cake layers. 4th Layer: Blue cake layer with cutter #7 used to create the pink insert. 5th Layer: Blue cake layer with cutter #3 used to create the pink insert, then the pink insert hollowed with cutter #8. 6th Layer: Blue cake layer with cutter #1 used to create the pink insert, then the pink insert hollowed with cutter #5. 7th Layer: Identical to layer six. 8th Layer: Blue cake layer with cutter #1 used to create the pink insert, then the pink insert hollowed with cutter #7. 9th Layer: Blue cake layer with cutter #3 used to create the pink insert. 10th Layer: Blue cake layer with cutter #5 used to create the pink insert. 11th Layer: Blue cake layer with cutter #9 used to create the pink insert. 12th Layer: Regular blue cake layer. 13th-14th Layer: Blue cake layer hollowed with the #1 cutter. Stack Your Cake: Layer your cake in the order listed above, starting with Layers 1-3 to form the base and then working your way through to the 14th. As a rule of thumb, use blue buttercream to cover blue cake between layers, and pink buttercream to cover pink cake. You can be more precise if you use piping bags to lay down your buttercream. Once you get to the final layer where the pink has been hollowed out, layer 8, fill the cavity you’ve created in the cake with jelly beans, pushing them down lightly to make sure you can fit in as many as possible. Continue with your layering until you reach the top. Pipe a thin wall of blue buttercream along the inside of the lip of cake you’ve formed at the very top of the cake with your two hollow blue layers, just to give them a little extra stability. Smooth it out and place your cake in the refrigerator to firm up. Ice Your Cake: Once your cake has had 15-20 minutes to chill, trim the caramelization off the sides. Apply a crumb coat of white buttercream and return to the refrigerator to allow it to firm up. Fit four pastry bags with couplers and fit two of those with Ateco #48 small basketweave tips (if you have four #48s, go ahead and fix them to all four bags]. Fill the bags with pink, white, green, and yellow buttercream. Pipe your basketweave around the outside of the cake by creating vertical stripes alternating between pink and yellow all the way around the cake. Use your green and white to create alternating bands of buttercream “woven” into the stripes to create your basketweave look. Cap the basketweave with a blue piped rope border using a small open star tip of your choosing—I used an Ateco #199. Refrigerate the cake. Make Chocolate Eggs: Melt your candy melts in the microwave, stirring frequently until no lumps of chocolate are left. Using a paintbrush, paint thin strokes of chocolate into your silicon egg mold’s egg-shaped cavities, vertically or horizontally, then freeze for at least 5 minutes to allow to firm up. Fill each cavity with a different color of chocolate all the way, or add just a dollop and paint that color in to create a 1/8th inch shell. Freeze again until firm, and if you’ve created hollow shells, fill these with jelly beans and dollop chocolate over the top to seal the candy inches Freeze until ready to use. Finishing Touches: Pop your chocolate eggs out of their molds by pushing firmly from the bottom until they come free. Pipe dollops of blue buttercream into the depression at the top of the cake and place 4-5 of your chocolate eggs inside, then sprinkle with more jelly beans to create a fun basket of candy. When you’re ready to cut the cake, remove your eggs first, then cut straight down halfway through the cake and remove the front half to reveal your hidden candy egg inside!
[Name] Spaetzle [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT5M [PrepTime] PT12M [TotalTime] PT17M [DatePublished] 2019-04-01T20:44:00Z [Description] I found some spaetlze recipes online, and after some trial and error, I found this to be the right combination of ingredients. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "3", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "nutmeg", "fresh parsley", "dried parsley", "salt", "eggs", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.8 [FatContent] 16.0 [SaturatedFatContent] 8.9 [CholesterolContent] 172.1 [SodiumContent] 308.3 [CarbohydrateContent] 24.9 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients in a large stand mixer bowl. Using your paddle attachment, set your mixer to 4 and alternate adding eggs and milk, and continue mixing until you have a smooth batter. The batter should be slightly thicker than pancake batter, and you can adjust the consistency by adding milk or flour one tablespoon at a time. Let batter stand for 30 minutes. Bring a pot of well-salted water to a boil, and place a colander over the pot. Test your batter by placing a small amount in the colander. It should just start to drip through the larger holes on its own, but it should not pour through. Add your batter to the colander, and using a rubber bowl scraper, gently work the batter through into the boiling water. If you really have to push it, then it's too thick. When the spaetzle is fluffy and floating, it's ready to be taken out with a slotted spoon. Melt butter in a fry pan over medium to medium-high heat, and fry spaetzle until it just starts to brown. Serve with schnitzel and hunter's sauce (chasseur sauce].
[Name] Perfect Pita Bread [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT10M [PrepTime] PT2H30M [TotalTime] PT2H40M [DatePublished] 2019-04-01T20:46:00Z [Description] This is &quot;Chef John's Pita Bread&quot; from allrecipes.com. I followed the recipe exactly and it came out perfectly. For the yeast, I used Paneangeli, a pizza dough yeast available at Amazon. I'd recommend doubling the recipe. We did and there were only 5 pitas left out of 16 by the time we put the dishes away... There were only 3 of us. You can double the recipe in a KitchAid mixer and it still fits, works fine, just double everything below. These are worlds better than anything you find in the grocery store and on par with ones we had in a middle eastern restaurant last night (James Beard award winning chef). Now if only I could get his hummus recipe.. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001247222/I03a4O0MTPy8gRMasP2A_IMG_2057.jpg" [RecipeCategory] Lebanese [Keywords] ["Turkish", "Greek", "Southwest Asia (middle East]", "European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1 3/4", "1 3/4", "1"] [RecipeIngredientParts] ["warm water", "all-purpose flour", "olive oil", "salt", "all-purpose flour", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.2 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1021.9 [CarbohydrateContent] 66.3 [FiberContent] 2.8 [SugarContent] 0.2 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 8 Pita breads [RecipeInstructions] ["Place the 1 cup of warm water in the bowl of a stand mixer and add the yeast. Add the 1 cup of flour. Whisk together the ingredients and let stand for 15-20 minutes for the mixture to rise a little and allow the yeast to activate. It should form a sort of loose sponge and have clear evidence of bubbles.", "Pour 1.5 tablespoons olive oil and 1.75 tsp salt into the sponge. Add most of the 1.75 cups of flour, reserving some to adjust the consistency. Mix at slow speed (1 on a kitchenaid mixer], using the dough hook attachment, until dough is soft, supple, and somewhat sticky. If a residue of dough sticks to the side of the bowl, but it isn't sticking the main mass, its OK. You don't want to add too much flour. There should be some of the 1.75 cups of flour left over.", "Knead dough with machine on low speed until slightly springy and still soft, 5 or 6 minutes. Turn dough out onto a floured work surface and form a ball.", "Wipe the inside of the mixer bowl with 1/4 teaspoon of olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. You must have it covered or the dough will dry out, form a crust and be ruined.", "Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.", "Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom. Sort of like a mushroom.", "Cover the dough balls with lightly oiled plastic wrap and let rest for 30 minutes.", "Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough rounds rest for 5 minutes. Repeat with the remaining dough balls.", "Brush a cast iron skillet with some of the remaining olive oil and place on medium-high heat. You don't want oil pooling in the skillet, just enough to act as a release agent. Lay the pita bread one at a time onto the hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters. It could be from 1-3 minutes. Flip the pita over and cook until it has firmed and formed brown spots and blisters. You can push the pita down to get the dough to set around the blisters. You can flip back to the original side. The pita bread will puff up and fill with hot air. Stack the cooked breads on a towel on a plate. Leave them intact. When ready to eat and cool enough to handle, break breads in half and open the pocket inside for stuffing or use them as grippers to pinch some hummus as a dip." ]
[Name] Guac Mush Snacks [AuthorId] 1468267 [AuthorName] DayJahView [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2019-04-01T21:14:00Z [Description] Healthful and Satiating Guacamole Mushroom snacks or appetizers are easy to make, delicious and gluten free too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/66/LmAEgKlQQYyTg1lBUxjC_guacsnack1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1468267/o8EdL2ETAWw3iATiS7sd_guacmush1.JPG"] [RecipeCategory] < 15 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["mushrooms", "avocado", "roma tomato", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.0 [FatContent] 9.5 [SaturatedFatContent] 3.7 [CholesterolContent] 14.9 [SodiumContent] 158.0 [CarbohydrateContent] 5.3 [FiberContent] 2.7 [SugarContent] 1.8 [ProteinContent] 5.5 [RecipeServings] 2.0 [RecipeYield] 12 pieces [RecipeInstructions] Mash 1/4 ripe avocado Dice one Roma tomato and mix with mashed avocado. Slice 1 oz cheese into 12 one-inch squares. Slice 4 olives into 3 rings each. Slice 4 mushrooms into 3 rings each. Place 1/2 teaspoons of avocado mix on top of each mushroom slice. Place one cheese square on top of avocado mix. Place one olive slice on top of cheese square. Heat for 15 seconds in microwave. Enjoy!
[Name] RUSTIC ITALIAN PIZZa DOUGH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-04-02T05:12:00Z [Description] This flavorful dough recipe is a delicious change from ordinary pizza. It puts a nice spin on this Italian inspired crust! VIDEO https://www.youtube.com/watch?v=Q_EVoAGYJrw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/1TiJCardSFyOOnZZdJiz_Rustic-Italian-Pizza-Dough-3_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "2 1/2", "1/4", "1/2", "1/2", "2", "1", "1", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "honey", "bread flour", "sun-dried tomato", "dried basil", "dried oregano", "garlic powder", "sea salt", "unbleached all-purpose flour", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 794.6 [FatContent] 18.1 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 735.5 [CarbohydrateContent] 138.5 [FiberContent] 7.6 [SugarContent] 11.8 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] 2 pizza doughs [RecipeInstructions] ["In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.", "Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.", "Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.", "After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.", "Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe." ]
[Name] Shrimp Scampi [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2019-04-02T20:54:00Z [Description] Make and share this Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", NA, NA, "1", "1", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["shrimp", "salt", "pepper", "olive oil", "onion", "garlic", "white wine", "lemon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 9.3 [SaturatedFatContent] 4.1 [CholesterolContent] 301.0 [SodiumContent] 1337.5 [CarbohydrateContent] 7.2 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Season shrimp w/ salt and pepper. Heat a large saute pan over med-high heat. When pan is hot, add olive oil to coat pan Add shrimp and saute quickly until just starting to turn pink, put not cooked through. Remove from and set aside. Add onions and cook about 3 min, just until they begin to soften. Add garlic and cook another 30 sec. Add lemon juice, white wine and stock, then reduce by 2/3 for about 5 minute. Add shrimp back to the pan and swirl in butter. Finish w/ parley and check seasoning. Garnish w/ lemon slices and serve over angel hair pasta.
[Name] PORK CHOPS 'N' RICE [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-04-02T20:55:00Z [Description] Make and share this PORK CHOPS 'N' RICE recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1.5"] [RecipeIngredientParts] ["rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.7 [FatContent] 18.4 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 1038.9 [CarbohydrateContent] 52.8 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 49.1 [RecipeServings] 6.0 [RecipeYield] 1 CUP [RecipeInstructions] Brown pork chops that have been salted and peppered. Put rice, Soup and Water into a large Dutch Oven, stir. Add browned pork chops. Bake at 375 for 1 1/2 hours.
[Name] Louisiana Pepper Jelly Shrimp [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-04-02T22:10:00Z [Description] Make and share this Louisiana Pepper Jelly Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1 1/2", "1/4", "12", "15", NA, "6", "6", "6"] [RecipeIngredientParts] ["honey", "apple cider vinegar", "butter", "shrimp", "red onions", "red bell peppers", "green bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.8 [FatContent] 46.5 [SaturatedFatContent] 29.2 [CholesterolContent] 159.9 [SodiumContent] 592.7 [CarbohydrateContent] 49.0 [FiberContent] 1.6 [SugarContent] 37.9 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 3-4 Appetizers [RecipeInstructions] ["Combine pepper jelly, honey, vinegar, cayenne, garlic and 6 tablespoons butter in a bowl; whisk to blend. Set aside.", "Season the shrimp with Cajun seasoning. Heat 6 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook quickly until translucent, 3 to 4 minutes.  Transfer to a platter and keep warm.", "Add the remaining 6 tablespoons butter to the skillet. Cook the onions and peppers over medium-high heat, stirring, until soft and golden. Add the shrimp and the glaze and toss to coat evenly. Serve immediately." ]
[Name] Banh Mi Sliders [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2019-04-02T22:24:00Z [Description] Make and share this Banh Mi Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Asian"] [RecipeIngredientQuantities] ["3", NA, "3", "1", "2", "1", "1/4", "12", "3", "3", "1/4", "2", "1", "2", "1", "1", "1/2", "16", "1", "1", "1", "2"] [RecipeIngredientParts] ["beef brisket", "olive oil", "red onion", "garlic cloves", "serrano chili", "light brown sugar", "fresh ginger", "low sodium soy sauce", "carrots", "radish", "sugar", "mayonnaise", "cilantro", "mint leaf", "English cucumber", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.1 [FatContent] 21.5 [SaturatedFatContent] 6.1 [CholesterolContent] 105.5 [SodiumContent] 831.6 [CarbohydrateContent] 57.5 [FiberContent] 3.1 [SugarContent] 15.9 [ProteinContent] 44.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Season the brisket with salt, pepper and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add to the slow cooker and add remaining brisket ingredients to the slow cooker. Cook on low for 6-7 hours.", "For the pickles: Heat vinegar and sugar together until sugar is dissolved and pour over radishes and carrots. Set aside to cool.", "For the mayo: Combine the mayonnaise and Sriracha and set aside.", "To assemble sliders: Spread mayonnaise (made above] on half of the bun and top with shredded brisket. Add two slices of cucumber, 2 tablespoons of the pickled vegetable, cilantro, mint and scallions to taste. Top with remaining half of bun." ]
[Name] Penne With Pancetta and Asparagus [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-02T22:37:00Z [Description] Words from the ever-wise Cook&rsquo;s Country: &nbsp;Buy asparagus spears that are between 1/4 inch and 1/2 inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1/8", "1", "1", "8", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["pancetta", "asparagus", "table salt", "garlic clove", "penne", "mascarpone cheese", "pecorino romano cheese", "lemon juice", "pepper", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 461.9 [FatContent] 4.6 [SaturatedFatContent] 1.6 [CholesterolContent] 7.4 [SodiumContent] 177.6 [CarbohydrateContent] 95.9 [FiberContent] 15.0 [SugarContent] 1.6 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet. Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.
[Name] Batterway Cheese &amp; Herb Focaccia [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT2H30M [TotalTime] PT2H50M [DatePublished] 2019-04-02T22:59:00Z [Description] Make and share this Batterway Cheese &amp; Herb Focaccia recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Oven", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/2", "3", "1 1/4", "1", "1", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["bread flour", "sugar", "salt", "dried basil", "dried oregano", "shortening", "butter", "water", "active dry yeast", "egg", "cheese", "red onion", "dried basil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.6 [FatContent] 12.9 [SaturatedFatContent] 5.8 [CholesterolContent] 41.4 [SodiumContent] 576.7 [CarbohydrateContent] 42.3 [FiberContent] 1.7 [SugarContent] 3.5 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Have water at 110°-115°F and all other ingredients at room temperature. Measure the first 6 ingredients into a bowl; blend (easily done with a spatula]. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add egg and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the dough ingredients and beat again with a spoon until smooth, about 1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 60 to 90 minutes. Meanwhile, grease one 9 x 13- inch or two 8- or 9-inch square pans. Prepare topping ingredients by stirring together; set aside. Transfer dough to pan and gently fold into a loose rectangle being careful not to de-gas the dough. This is a thick, somewhat sticky batter; spread evenly in the pan. Gently tap pans on table to settle the batter. Add the topping mixture.   With buttered fingertips, make dents on the topping, pressing almost to the bottom of the pan. Let rise until no more than doubled; 30 to 40 minutes. Preheat oven 375°F. Bake about 20 minutes or until golden brown on sides and tops. Remove from pan and serve warm.
[Name] Weight Loss Vegetable Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2019-04-03T14:52:00Z [Description] While this is no miracle soup, if your cutting down on calories it's a nice way to go. Loaded with veggies and flavor and naturally low in fat and calories it&rsquo;s the perfect lunch, snack or starter! And freezes well. If you want to make this into a main course, you can add leftover chicken or turkey or even ground turkey along with cooked brown rice, quinoa or even whole wheat noodles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/08/1/1snLuucSniUN7OqPjBa9_Weight%20Loss%20Vegetable%20Soup.JPG" [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "2", "1", "6", "2", "2", NA, NA, "2", "2"] [RecipeIngredientParts] ["onion", "garlic cloves", "carrot", "heads of cabbage", "green beans", "bell peppers", "diced tomatoes", "low sodium beef broth", "tomato paste", "bay leaves", "basil", "pepper", "broccoli florets", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 37.3 [CarbohydrateContent] 8.0 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 1.9 [RecipeServings] 14.0 [RecipeYield] 14 [RecipeInstructions] In a large pot cook onion & garlic over medium heat until slightly softened. Add carrots, cabbage & green beans and cook an additional 5 minutes. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened. Remove bay leaves before serving. NOTES: To add more flavor. Replace canned tomatoes with spicy canned tomatoes. add a few dashes of hot sauce. fresh herbs such as basil or cilantro. parmesan cheese (or a cheese rind while cooking]. a very small amount of balsamic vinegar. tomato paste or bouillion. a splash of wine.
[Name] Batterway Whole Wheat Bread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT1H30M [TotalTime] PT2H20M [DatePublished] 2019-04-03T17:09:00Z [Description] Red Star: &nbsp;You can substitute Instant Yeast (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. &nbsp;For traditional methods use equal amounts. &nbsp;For bread machine use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.&nbsp; [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "4", "3", "2 1/2", "4 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["whole wheat flour", "bread flour", "salt", "water", "active dry yeast", "honey", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1702.6 [FatContent] 31.8 [SaturatedFatContent] 7.4 [CholesterolContent] 0.0 [SodiumContent] 3510.8 [CarbohydrateContent] 315.8 [FiberContent] 22.1 [SugarContent] 36.0 [ProteinContent] 45.4 [RecipeServings] nan [RecipeYield] 2 Loaves [RecipeInstructions] Have water at 110°-115°F and all other ingredients at room temperature. Measure the first 3 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the honey, shortening and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth; 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled -- about 30 minutes. Meanwhile, grease two 5 x 9- OR 4 1/2 x 8 1/2 - inch loaf pans. Beat down raised battter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans -- about 30 minutes. . Bake 40 to 50 minutes. or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on rack. Brush with butter for soft crusts.
[Name] Linda's Tamale Pie [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-04-03T20:27:00Z [Description] From my sister-in-law, who never measures ingredients yet her cooking is totally awesome. This is her recipe for tamale pie as I made it - very few changes but measurements included. Mostly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/76/g6JOxNCaS3O3zkPiTdlV_10205394786466662.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1", "2", "1", "1", "1", NA, "1", "1", "1", "1", "1/2", "1/4", "1/3", "10"] [RecipeIngredientParts] ["lean ground beef", "onion", "bell pepper", "celery", "green chili peppers", "coriander leaves", "limes, juice of", "chili powder", "cumin", "garlic", "fresh ground black pepper", "monterey jack cheese", "mozzarella cheese", "egg", "sour cream", "milk", "frozen corn", "green olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.8 [FatContent] 22.5 [SaturatedFatContent] 11.0 [CholesterolContent] 96.7 [SodiumContent] 1035.0 [CarbohydrateContent] 32.5 [FiberContent] 4.3 [SugarContent] 5.6 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a good sized frying plan (cast iron preferred], cook the ground beef, onion, bell pepper and celery until beef is no longer pink. Drain. Add the enchilada sauce, green chile peppers, drained ground beef mixture, cilantro, lime juice and spices to the frying pan. Mix thoroughly and adjust spices to taste. Place the olives evenly on the beef mixture. Cover with the cheeses. Mix the cornbread mix, egg, sour cream, milk and corn together to form a lumpy batter. Pour cornbread batter over the meat and cheese mixtures in the frying pan. Smooth batter to evenly cover the mixture and to the edges of the pan. Bake in 375 degree oven for 30-45 minutes - until the cornbread batter is golden brown.
[Name] Stuffed Shells III [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-04-03T20:35:00Z [Description] We made this with organic pasta sauce that was home canned. DELICIOUS! Recipe courtesy of Renee at allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "2", "32", "1", "8", "1", "2", "1", "28", "8"] [RecipeIngredientParts] ["jumbo pasta shells", "eggs", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "dried parsley", "salt", "ground black pepper", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 780.5 [FatContent] 41.1 [SaturatedFatContent] 23.5 [CholesterolContent] 178.8 [SodiumContent] 1954.7 [CarbohydrateContent] 54.7 [FiberContent] 4.7 [SugarContent] 12.9 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.", "In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, salt, and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.", "In a medium bowl, stir together pasta sauce, mushrooms, and reserved mozzarella and Parmesan. Pour over stuffed shells.", "Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are lightly set." ]
[Name] Super Delicious Zuppa Toscana [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2019-04-03T20:44:00Z [Description] Just like Olive Garden, and maybe better. Recipe courtesy of souporsweets at allrecipes.com Serving size is estimated. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/4", "4", "1", "1", "45 1/4", "6", "1", "1/4"] [RecipeIngredientParts] ["mild Italian sausage", "crushed red pepper flakes", "bacon", "onion", "garlic", "chicken broth", "potatoes", "heavy cream", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.2 [FatContent] 39.3 [SaturatedFatContent] 17.7 [CholesterolContent] 101.1 [SodiumContent] 1702.0 [CarbohydrateContent] 45.9 [FiberContent] 5.6 [SugarContent] 4.2 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. (We made without bacon and it was still delicious] Stir in the onions and garlic and cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture and bring to a boil over high heat. Add potatoes, and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in heavy cream and cooked sausage. Heat through. Mix spinach into soup just before serving.
[Name] Slow Cooker Creamy Tortellini Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2019-04-03T20:50:00Z [Description] This soup would still be terrific without the tortellini. I absolutely loved this. Recipe courtesy of cafedelites.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "4", "1", "2", "1/2", "4", "1/4", "36", "12", "5", "1"] [RecipeIngredientParts] ["ground turkey", "ground beef", "carrots", "celery", "garlic cloves", "beef bouillon powder", "chicken bouillon", "salt", "chicken broth", "vegetable broth", "water", "evaporated milk", "half-and-half", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.2 [FatContent] 23.8 [SaturatedFatContent] 11.0 [CholesterolContent] 73.2 [SodiumContent] 1382.2 [CarbohydrateContent] 31.9 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 22.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6 quart /litre slow cooker bowl. Cover and cook on high 4 hours or low for 7 hours. Uncover and skim any fat that is sitting on top of the soup with a spoon and discard. Stir in cornstarch mixture with the evaporated milk or half and half or cream. Add tortellini and mix well. Cover again and cook on high heat setting for 45 minutes or until soup is thickened and tortellini are soft and cooked through. Add spinach, pressing the leaves down to completely submerge in liquid. Cover again for a further 5 to 10 minutes or until leaves are wilted. Pour in milk 1/3 cup at a time, as needed, to reach your desired thickness and consistency. Taste and season with salt or pepper. Serve with crusty warmed bread.
[Name] Crispy Skillet Turkey Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-04-03T22:37:00Z [Description] Cook&rsquo;sCountry: &nbsp;A little bit of cheese goes a long way in helping these turkey burgers stay moist and aids a well-browned, crispy, cheesy crust around the edges of the burger. &nbsp; Plus, it creates juicy pockets of fat, which yields a more desirable interior texture. &nbsp;When shopping for ground turkey, look for 93 percent lean meat&mdash;NOT 99 percent lean. (Fat content is indicated on the label but is not always listed prominently.) Your best bet? Ask the butcher to grind it for you. The coarser grind of store-ground meat will give you the most tender, most juicy burger of all. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/2", "1/2", "1", "4"] [RecipeIngredientParts] ["ground turkey", "panko breadcrumbs", "monterey jack cheese", "mayonnaise", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.5 [FatContent] 19.9 [SaturatedFatContent] 6.4 [CholesterolContent] 91.7 [SodiumContent] 840.9 [CarbohydrateContent] 41.0 [FiberContent] 2.2 [SugarContent] 4.4 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper in bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, about 5 minutes per side. Place burgers on buns and serve with your favorite topping.
[Name] TANDOORI CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-04T15:09:00Z [Description] Nice and crispy with an interesting blend of spices, this recipe is amazingly flavorful! This is a great dish that will wake up your taste buds! VIDEO https://www.youtube.com/watch?v=L19IqTpseJU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jwGufLveTkOmfdu3BM7t_Tandoori-Chicken-2_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1", "1", "1/2", "1 1/2", "1 1/2", "1 1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken drumsticks", "plain yogurt", "lemon juice", "garam masala", "garlic powder", "onion powder", "ground cumin", "cayenne pepper", "ground ginger", "ground turmeric", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.1 [FatContent] 16.3 [SaturatedFatContent] 5.5 [CholesterolContent] 130.2 [SodiumContent] 458.6 [CarbohydrateContent] 8.7 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.", "Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes. Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade. Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side." ]
[Name] TANDOORI CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-04T15:17:00Z [Description] Nice and crispy with an interesting blend of spices, this recipe is amazingly flavorful! This is a great dish that will wake up your taste buds! VIDEO https://www.youtube.com/watch?v=L19IqTpseJU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/2R6jGVYtRvyzaN1Bjxw0_Tandoori-Chicken-2_Fotor-1024x768.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1", "1", "1/2", "1 1/2", "1 1/2", "1 1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken drumsticks", "plain yogurt", "lemon juice", "garam masala", "garlic powder", "onion powder", "ground cumin", "cayenne pepper", "ground ginger", "turmeric", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.1 [FatContent] 16.3 [SaturatedFatContent] 5.5 [CholesterolContent] 130.2 [SodiumContent] 458.6 [CarbohydrateContent] 8.7 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Make small slits into chicken; set aside. In a medium bowl, add all the marinade ingredients and whisk until well incorporated. Add drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.", "Preheat oven to 425ºF and lightly grease a baking sheet lined with foil. Place a rack on baking sheet and then drumsticks; reserve marinade. Lightly brush on where there are patches without marinade on. Transfer them to the preheated oven and cook for 20 minutes. Remove from heat, flip them over and brush on brushing marinade. Return to oven and bake for another 20 minutes or until the internal temperature reaches 165ºF. Once again remove from heat and brush on the remaining marinade. Turn oven to broil and cook chicken for 3 to 5 minutes or until start to darken. Remove again, flip them over and return to darken the other side." ]
[Name] Cold Lemon Souffles With Wine Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2019-04-04T17:50:00Z [Description] This recipe appeared in the Sterling Collection which is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This souffle, also, appeared in an anthology of best Junior League recipes in the country, so it&rsquo;s a keeper for sure. &nbsp; &nbsp;Note: &nbsp;This souffle is chilled and held in place with a bit of gelatin, which means the hostess doesn&rsquo;t have to rush the quivering creation to the table before it collapses. &nbsp; Chill time not included. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "5", "2", "3/4", "1 1/2", "1", "1/2", "1", "1/2", "1", "3", "2", "1/2"] [RecipeIngredientParts] ["unflavored gelatin", "cold water", "eggs", "lemon zest", "granulated sugar", "heavy cream", "granulated sugar", "cornstarch", "water", "lemon zest", "salted butter", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.4 [FatContent] 16.9 [SaturatedFatContent] 9.7 [CholesterolContent] 164.6 [SodiumContent] 84.8 [CarbohydrateContent] 52.5 [FiberContent] 0.1 [SugarContent] 50.2 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare the Souffles: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes. Combine egg yolks, lemon zest, lemon juice, and 3/4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler. Combine egg whites and remaining 3/4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium  bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes. Beat cream with electric mixer on high speed until medium peaks form,  3 to 4 minutes. Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide souffle mixture evenly among 8 (8-ounce] ramekins or dessert glasses. Cover and chill 2 hours or overnight. Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over  Souffles, and sprinkle with lemon zest, if desired.
[Name] Beer-Battered Fish Tacos [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-04-04T18:12:00Z [Description] Make and share this Beer-Battered Fish Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "8", NA, "2", "1", "1", "3", "2", "2", "1/2", NA, "2", "1", "1/2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "black pepper", "dried oregano", "cumin", "cayenne pepper", "dark beer", "corn tortillas", "flour tortillas", "avocado", "cabbage", "carrot", "green onion", "honey", "garlic cloves", "tomatoes", "onion", "cilantro", "garlic", "pepper", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.9 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 38.1 [SodiumContent] 946.4 [CarbohydrateContent] 33.9 [FiberContent] 4.5 [SugarContent] 5.5 [ProteinContent] 15.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crunchy Coleslaw:  Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning. Salsa Fresca:  Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning.  Note:  If desired, for an Americanized version of guacamole, mash avocado with the Salsa Fresca. Pour oil to a depth of 2 inches in a deep, heavy skillet or Dutch oven, clip a candy thermometer to the side; set it over medium-high heat. Watch it while you prep the fish.  Heat until it oil reaches 350ºF. Preheat oven to 200ºF. Line a large baking sheet with paper towels and top towels with wire cooling racks; place in the oven. Whisk together flour, salt, pepper, oregano, cumin and cayenne pepper.  Slowly whisk beer into flour mixture, stirring until no lumps remain; set it aside for 10 minutes. Working in batches, dip fish strips into batter, allowing excess to drop back into bowl and slip into hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes total per batch.  Drain on prepared baking sheet, keeping fish warm on rack while frying remaining fish. Serve hot, assembling as desired.
[Name] Adorable Alpaca Carrot Cake Cupcakes [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT28M [PrepTime] PT40M [TotalTime] PT1H8M [DatePublished] 2019-04-05T05:00:00Z [Description] Carrot cake is hands down my favorite cake (I even request it every year for my birthday), and these cupcakes could easily go head to head with the best slices I've ever had. I included all of the add ins - toasted pecans, fresh pineapple, raisins, and of course tons of carrots for a moist cake that's full of flavor, and deliciously addictive (just try not to eat them all right out of the oven)! Then I topped the cupcakes off with super fluffy, tangy cream cheese frosting fur to turn them into the sweetest alpacas. They would make the perfect addition to any Easter celebration. You can find some simple swap outs in the directions if you'd like to adjust the ingredients to your preferences. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/juSNfiMQmOqI5GsKqftA_Alpaca%20Cupcakes%20Horizontal.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/Yaf7uD39SAqsYbuBjOlD_Carrot%20Cake%20Tutorial%2016.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/VHvzciCT8uKP9IB19ttg_Carrot%20Cake%20Tutorial%209.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/1MZZb0JdSzOCnOD9EmKa_Carrot%20Cake%20Tutorial%206.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/RCabRlpFSLSx5mT5eAZz_Carrot%20Cake%20Tutorial%207.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/TgDX2JafQOuXiHPkJW5E_Carrot%20Cake%20Tutorial%208.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/dSjfwQGiSRu7lJOxAP7V_Carrot%20Cake%20Tutorial%2010.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/vg4LUVfCQnevjknFIsIU_Carrot%20Cake%20Tutorial%205.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/chqUkP58T9OVb1xvJznb_Carrot%20Cake%20Tutorial%201.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/JvGVp6bhSUy9c0Mb1V5a_Carrot%20Cake%20Tutorial%202.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/wDUytrwiRd1R54jAHyjL_Carrot%20Cake%20Tutorial%203.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/84/85/mVBRmC9BRLe2jMg61w2A_Carrot%20Cake%20Tutorial%204.png" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1", "1/2", "1 1/2", "1/4", "4", "1/4", "1/8", "1", "2"] [RecipeIngredientParts] ["pecans", "raisins", "eggs", "coconut oil", "brown sugar", "granulated sugar", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "cinnamon", "salt", "carrots", "pineapple", "cream cheese", "unsalted butter", "salt", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 390.1 [FatContent] 20.4 [SaturatedFatContent] 12.7 [CholesterolContent] 51.6 [SodiumContent] 298.6 [CarbohydrateContent] 51.0 [FiberContent] 1.4 [SugarContent] 40.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 12 cupcakes [RecipeInstructions] ["Before you begin, you will also want to gather white fondant, pink icing gel color, and 1/4 cup black candy melts (or black decorating icing] for the alpaca decorations. You will also need toothpicks, wax paper, a piping bag, 12 foil baking cups, and a large round piping tip (I used a Wilton #12].", "This recipe can easily be modified for your preferences. The nuts can be removed or swapped for walnuts. The raisins can be replaced with all pineapple or vice versa.", "Preheat the oven to 325&deg;F Line a 12 cup muffin pan with the foil baking wrappers. Set aside.", "Spread the pecans out onto a parchment lined baking sheet, and bake for 8-10 minutes. You will know they are done when they are slightly darkened and fragrant. Set aside to cool. Raise the oven temp to 350&deg;F.", "Place the raisins in a small bowl and pour enough boiling water over them to cover them completely. Soak for 10 minutes, then drain and pat the raisins dry with a paper towel. Soaking the raisins rehydrates them so that they don't absorb moisture from the cake, while baking, and dry it out.", "Beat the eggs, oil, both sugars, and vanilla in the bowl of an electric mixer on medium speed, until lighter in color (about 3 minutes].", "In a separate, medium sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.", "Slowly add the dry ingredients into the wet, stirring to incorporate (be careful to only mix until combined].", "Use either a box grater or a food processor to finely grate the carrots. The food processor will give you an even finer consistency. To do this, wash and peel 3 carrots, and then cut the top off of each. Cut each carrot into about 1-2 inch sections, and chop in the food processor until they are finely chopped but not juiced. (You can dice the pineapple in the food processor as well – you don’t need to rinse the machine out first].", "Fold the carrots and pineapple into the cupcake batter. Chop up the nuts and fold them and the soaked raisins inches.", "Place 3 tablespoons of batter into each baking cup, and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.", "Allow the cupcakes to cool for 10 minutes in the muffin pan before moving to a cooling rack to cool completely. (I like to then move them to the refrigerator while working on the frosting and decorations so they can firm up a bit to hold all the creamy, fluffy frosting <U+263A> ].", "To make RJ's (alpaca] face you can either use black candy melts (this is what I did], or you can pipe the faces onto the cupcakes, after they are finished, with black decorating icing. To make the candy designs you will want to place 1/4 cup of the melts into a small heat-safe bowl, and microwave for 30 seconds at 50% power. Stir, and then continue to microwave and stir at the same power and amount of time until smooth.", "Dip a toothpick into the candy melts, and draw the eyes, eyebrows, and noses/mouths onto wax paper (you can use a sketch of his face underneath the wax paper as a guide]. Allow the candy melts to set completely before carefully removing them.", "To make the frosting, cream together the butter and cream cheese until smooth. Add the salt and vanilla, and mix inches Scrape the sides of the bowl, and slowly add in the powdered sugar and mix, on medium speed, until light and fluffy (about 3-5 minutes].", "Transfer the frosting to a piping bag fitted with a large round piping tip, and pipe large dots in rows starting at the top of the cupcake and working your way down (making sure to cover the entire cupcake]. If the frosting is too soft you can refrigerate it for about 15-20 minutes to help it firm up. Do not worry about peaks from the dots, they will be smoothed after the cupcakes are chilled.", "Transfer the decorated cupcakes to the freezer for 15 minutes.", "Take about a 2 inch ball of the fondant and split it in half. Color 1 half with just a little of the pink icing gel and knead it in until it is evenly colored light pink. Divide the pink into 12 tiny balls, and split each ball in half. Roll the halves into small ovals on top of wax paper, for RJ's cheeks.", "Divide the white fondant into 12 balls, split each in half, and use your fingers to mold each half into a rounded triangle for RJ's ears (you can use more white fondant, if needed, for the size].", "Once the cupcakes are chilled remove them from the freezer. Put a little water into a mug and heat it in the microwave for 30 seconds. Dip a clean finger into the water, tap it on a paper towel or kitchen towel, and then tap the peaks on the icing dots to smooth them out. Repeat until all the peaks are smoothed (if you have any air bubbles in the icing you can fix it the same way].", "Place an ear on either side of the cupcake. Use a toothpick to carefully transfer the face details on top, and then add a cheek under each eye. Your cute cupcakes are now ready to enjoy! Store any leftovers in the refrigerator." ]
[Name] Seafood Cornbread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-04-05T17:28:00Z [Description] Holly Clegg's Trim &amp; Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "1", "1/4", "1", "1", "1", "1", "1/3", "2", "2"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "baking soda", "sugar", "skim milk", "egg", "canola oil", "onion", "green bell pepper", "sharp cheddar cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.1 [FatContent] 8.9 [SaturatedFatContent] 2.6 [CholesterolContent] 25.8 [SodiumContent] 236.6 [CarbohydrateContent] 27.1 [FiberContent] 2.1 [SugarContent] 4.2 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray. In a large bowl, combine cornmeal, flour, baking soda and sugar. In another bowl, combine milk, egg and oil. To the milk mixture, add onion, bell pepper, cream corn, cheese, green onions and jalapenos. Mix well. Stir into flour mixture. Gently stir in seafood. Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.
[Name] Duck and Andouille Gumbo [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2019-04-05T17:45:00Z [Description] Make and share this Duck and Andouille Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Duck", "Poultry", "Meat", "Cajun", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", NA, "1/2", "3/4", "2", "3", "1", "4", "1", "5 -6", "2", "1/2", "1", "1", NA, "1/4", NA, NA] [RecipeIngredientParts] ["duck fat", "all-purpose flour", "yellow onions", "celery", "green bell pepper", "garlic cloves", "andouille sausage", "okra", "green onion", "Worcestershire sauce", "Kitchen Bouquet", "fresh thyme", "parsley", "cooked rice", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1360.6 [FatContent] 120.5 [SaturatedFatContent] 37.8 [CholesterolContent] 209.4 [SodiumContent] 1080.5 [CarbohydrateContent] 23.8 [FiberContent] 2.4 [SugarContent] 5.5 [ProteinContent] 43.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Place duck in a roasting pan and season with salt and pepper. Roast until tender, about 1 - 2 hours. If desired, reserve rendered duck fat to make roux. Let duck cool and pick meat off bones. The meat is easier to pick while warm. (Notes:  Alternatively, duck may be smoked.  Bones may be used to bolster the chicken stock.]. In a large cast-iron Dutch oven, heat 1/2 cup oil (or reserved duck fat or combination of both] over medium-high heat until almost smoking. Lower flame and add flour.  Cook, whisking constantly, until roux turns a deep brown, resembling the color of peanut butter (or even a little darker for a richer flavor], 20 - 30 minutes. Add onion, celery and bell pepper; reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in sausage and cook for 3 minutes; stir in garlic. Whisk in stock, 1 cup at a time; bring to a boil. Reduce heat and simmer for 15 minutes. In a small skillet, heat remaining 2 tablespoons oil (or rendered duck fat] over medium-high heat. When oil is hot but not smoking, sear okra and add to pot along with green onion. Add duck meat, Worcestershire, thyme, salt & pepper.  Simmer over low heat for at least 1 hour, stirring occasionally. Skim off any fat from top. Add parsley.  Adjust seasonings with salt, pepper and hot sauce. Serve with hot cooked rice.   Garnish with green onion.
[Name] Garlic Butter Asparagus Pasta [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-04-05T21:57:00Z [Description] Orzo Pasta and fresh Asparagus tossed in a garlic butter sauce and parmesan cheese. It&rsquo;s a 20-minute, garlicky, cheesy, and amazing side dish! https://diethood.com/garlic-butter-asparagus-pasta/ [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "4", "3", "1/4", "2", "1", NA, NA] [RecipeIngredientParts] ["orzo pasta", "fresh asparagus", "butter", "garlic cloves", "parmesan cheese", "skim milk", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.0 [FatContent] 14.1 [SaturatedFatContent] 8.6 [CholesterolContent] 36.2 [SodiumContent] 207.0 [CarbohydrateContent] 37.2 [FiberContent] 3.8 [SugarContent] 3.4 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare orzo according to the directions on the package. Add the asparagus tips to the orzo the last 2-minutes of cooking. Remove from heat and drain. In the meantime prepare the garlic-butter sauce. Add butter to a skillet and melt over medium heat. Stir in garlic and cook for 4 to 5 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic. Add orzo and asparagus to the skillet; stir in the cheese, milk, parsley, salt and pepper. Cook for 1 minute, or until heated through. Remove from heat. Garnish with parmesan cheese. Serve.
[Name] Juicy Stove Top Chicken Thighs [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-04-05T21:59:00Z [Description] Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top. https://diethood.com/stove-top-chicken-thighs/ [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/2", "1/2", NA, "1", "2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken thighs", "onion powder", "garlic powder", "chili powder", "butter", "garlic cloves", "low sodium chicken broth", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 14.9 [SaturatedFatContent] 4.3 [CholesterolContent] 149.3 [SodiumContent] 187.5 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet over medium heat. Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper. Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink. Add butter and minced garlic; cook for about 30 seconds or until fragrant. Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute. Remove from heat. Garnish with fresh chopped parsley. Serve.
[Name] Very Pecan-Y Pecan Sandies -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2019-04-06T00:40:00Z [Description] Make and share this Very Pecan-Y Pecan Sandies -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "1 1/4", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "vanilla", "salt", "flour", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.6 [FatContent] 32.2 [SaturatedFatContent] 12.2 [CholesterolContent] 45.8 [SodiumContent] 148.3 [CarbohydrateContent] 25.3 [FiberContent] 2.5 [SugarContent] 8.3 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chopped pecans on a baking sheet and toast at 400 degrees for 5-7 minutes. Remove 1/2 cup and chop very finely in a food processor, blender or nut chopper. Cream softened butter and sugar for 4-5/ minutes until light and fluffy. Add egg and vanilla and mix well. Roll dough into balls and place on baking sheet. Bake at 350 for 9-12 minutes. Do not overbake.
[Name] Lemon Thumbprint Cookies, Lemon Curd -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-04-06T00:54:00Z [Description] Make and share this Lemon Thumbprint Cookies, Lemon Curd -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "3", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "egg", "lemon", "salt", "baking powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.0 [FatContent] 24.1 [SaturatedFatContent] 14.8 [CholesterolContent] 84.3 [SodiumContent] 181.4 [CarbohydrateContent] 61.6 [FiberContent] 1.5 [SugarContent] 25.3 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cream butter and sugar well.", "Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons]. Mix well.", "Sift salt, baking powder and flour and add, just to being mixed.", "Place small spoonfuls of dough on a baking sheet and form a well in the center of each.", "Fill each well with lemon curd.", "Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.", "Lemon Curd.", "5 tablespoons fresh lemon juice.", "4 tablespoons Kerry Irish Gold unsalted butter, softened.", "3/4 cup granulated sugar.", "2 eggs.", "2 egg yolks.", "1 tablespoon grated lemon zest.", "In a steel bowl, whisk together all the ingredients except the butter.", "Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.", "Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week." ]
[Name] Mushy Homemade Banana Pudding -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-04-06T01:10:00Z [Description] Make and share this Mushy Homemade Banana Pudding -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2 -3", "1", "1", "1/2", "3", "1", "3", "1"] [RecipeIngredientParts] ["bananas", "milk", "heavy cream", "sugar", "cornstarch", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.4 [FatContent] 27.5 [SaturatedFatContent] 16.3 [CholesterolContent] 214.6 [SodiumContent] 98.2 [CarbohydrateContent] 49.0 [FiberContent] 1.6 [SugarContent] 32.4 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mush bananas with a fork or potato masher and place then with the milk and cream in a saucepan. Heat over medium heat until hot, but not boiling. In a separate small dish, mix together the sugar, cornstarch and salt . When milk mixture is almost boiling, add the sugar mixture and mix well. in a small dish, lightly beat the egg yolks. Put a small amount (about 1/2 cup] of the milk mixture into the eggs. Mix together and return mixture to the saucepan. Bring puding to a boil, an boil for 1-2 minutes, stirring occasionally. Remove from the heat and add vanilla. Place in ramekins or in a large bowl. Cover with plastic and chill for an hour. Pudding can also be eaten warm. Serve with whipped cream or vanilla wafers, if desired.
[Name] Bite-Sized Coconut Truffles -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-04-06T01:27:00Z [Description] can toast the coconut if you want to - for the coating or to put in the cream cheese base. spread coconut on a sheet pan and toast at 400 for 5-10 minutes. DO NOT TOAST TOO DARKLY. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "5", "2 -3"] [RecipeIngredientParts] ["cream cheese", "coconut", "powdered sugar", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 3.8 [SaturatedFatContent] 2.8 [CholesterolContent] 5.0 [SodiumContent] 16.1 [CarbohydrateContent] 13.0 [FiberContent] 0.6 [SugarContent] 12.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] if desired, toast 1-3 cups coconut for 5-10 minutes on a baking sheet, baking at 400 degrees. Mix together the softened cream cheese with the extract. Add the powdered sugar and 1/2 cup coconut and mix that in small amounts to the cream cheese mixture, blending well. Form balls of the truffles and roll them in coconut. Place on a sheet pan. Chill for 10-15 minutes before serving. Store in refrigerator. * can substitute almond extract.
[Name] Chocolate Meringue Pavlova -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2019-04-06T01:43:00Z [Description] the easiest classy dessert is a pavlova - with chocolate OR mixed berries. couldnT be easier or faster to make. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1 1/2", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["cream of tartar", "sugar", "cocoa powder", "chocolate chips", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.9 [FatContent] 7.1 [SaturatedFatContent] 3.9 [CholesterolContent] 7.8 [SodiumContent] 157.5 [CarbohydrateContent] 74.0 [FiberContent] 2.3 [SugarContent] 63.6 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Break eggshell of each egg and separate each yolk from each eggs white into a small bowl and add to a large mixing bowl. this ensures that if some yolk escapes into the white, it only ruins 1 egg.", "Place egg whites into a large mixing bowl with a pinch of cream of tartar and mix on high until the peaks are soft and satiny.", "Add sugar very slowly, and continue mixing on high for a few minutes until stiff peaks form.", "Sift in the cocoa powder.", "Add chopped chocolate chips and use a spatula to gently fold these in the stiff peaks. of you donT know how to fold something into egg whites, there are youtube videos on how it is done so you can watch how to do it.", "draw 2 8-inch circles pn a piece of parchment paper and place the paper on a baking sheet.", "Spoon the mixture onto the paper circles.", "Keep each circle the same size and leave a little extra space at the edge for expansion.", "Bake at 300F for 60-75 minutes. Do not overbake.", "Remove from oven and let cool.", "Top first layer with whipped cream.", "top with 2nd layer of meringue and frost with whipped cream.", "Garnish with chopped chocolate or a shaved chocolate bar.", "Drizzle with Hershey's chocolate syrup - or a hot fudge sauce, if desired." ]
[Name] Lemon Thyme Shortbread Cookies -- Carrie Sheridan [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-04-06T01:50:00Z [Description] Make and share this Lemon Thyme Shortbread Cookies -- Carrie Sheridan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "powdered sugar", "salt", "lemon zest", "fresh lemon juice", "fresh thyme", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 713.5 [FatContent] 46.6 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 794.6 [CarbohydrateContent] 68.1 [FiberContent] 1.9 [SugarContent] 19.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well. Add flour and mix well. Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm. Roll dough on a floured surface to 1/4 inch thickness. Use cookie cutters or a knife to cut shapes. Place on a baking sheet and bake at 350 for 8-10 minutes. Let cool before eating.